tag:blogger.com,1999:blog-44442136157284988272024-03-19T04:37:57.951+00:00Lovers KitchenMarsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating. A scrapbook du jour, jam-packed with original recipes, menus, stories, photography, art, playlists, games, and ideas for your own Lovers Kitchen.
Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-4444213615728498827.post-62888767640493258462021-03-02T17:30:00.000+00:002021-04-03T00:53:51.045+01:00Every Woman Deserves Four Things on Her Birthday<div class="separator" style="clear: both; text-align: center;">
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<b><span face=""verdana" , sans-serif" style="font-size: large;">My Favourite Action Hero</span></b></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif">At least once a year I get a clogged kitchen sink, the kind that no amount of liquid plumber can fix. Naturally, this tends to happen a few hours before a dinner party. It was on such an occasion I recalled having photographed a van parked in my neighbour's driveway. </span><span face=""verdana" , sans-serif">Veneda and I were walking the rutted country road to my house, when I spied a bright yellow van with the name <i>Miss Fix It, Professional Tradeswoman</i> emblazoned on the side. Whipping out my iPhone, I captured her impressive list of skills: </span><i style="font-family: verdana, sans-serif;">Carpentry, Plumbing, Electrics, Home Repairs, Painting and Decorating,</i><span face=""verdana" , sans-serif"> along with a phone number.</span></span></div>
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<span face=""verdana" , sans-serif">When I finally got around to ringing <a href="http://www.missfixituk.com/" target="_blank">Miss Fix It</a>, I was greeted by a confident woman with a charming, non-native accent. To my relief <a href="http://missfixituk.com/" target="_blank">Miss Fix It</a> was working at my neighbour's house that very day. A few hours later, I spotted <i>Xena Warrior Princess</i> leaping my back fence, sparkling plumber’s wrench in hand. Seriously. I was a huge fan of <i>Xena Warrior Princess </i>in the 90’s. Filmed in New Zealand, it featured the invisible Lucy Lawless as a mythological action hero. Twenty years on the show continues to have an enormous cult following. I’ve seen every episode at least twice, so easily recognise a honest-to-goodness warrior princess when I see one.</span></div>
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif">Seeing as <a href="http://missfixituk.com/" target="_blank">Miss Fix It </a>had </span><i>Xena Warrior Princess's </i>sapphire blue eyes and chiseled movie star bone structure, I ascertained she was from New Zealand. Like any action hero worthy of the title, <a href="http://www.missfixituk.com/" target="_blank">Miss Fix It</a> sorted out my plumbing in under twenty minutes. A couple weeks later she was back with <i>Gabrielle</i>, her sidekick and wonder dog Roxy, building me a brand, spanking new kitchen.</span><br />
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<span face=""verdana" , sans-serif"><a href="http://www.missfixituk.com/" target="_blank">Miss Fix It</a> turned out to be one of the most inspiring woman I've ever known. I often refer to her as <i>The Woman Who Can Do Anything</i>. And it’s true. She can build a whole house from top to bottom; Design every stick of furniture in it; Decorate it from top-to-bottom, including window coverings, tiling and wallpaper; Handle all the plumbing and electrics; Source light fixtures, appliances and fittings; Create an outdoor oasis, while making a memorable feast for a couple dozen friends. Indeed. On top of everything else, <a href="http://www.missfixituk.com/" target="_blank">Miss Fix It</a> is a world class cook, and hostess. She grows her own fruit and vegetables, makes sausage and pastrami, while mastering guitar and butchery skills. </span><br />
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<span face=""verdana" , sans-serif">When not driving her bright yellow van, our action hero can be seen zipping around on one of a trio of motorbikes. She </span><span face=""verdana" , sans-serif">shares</span><span face=""verdana" , sans-serif"> her adventures with two Irish Terriers and a her goddess-of-a-wife, </span></span><span face=""verdana" , sans-serif">Lucy, who grew up in South Africa. They meant in France and regularly holiday there, as well as New Zealand, Greece and South Africa. </span></div>
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<span face=""verdana" , sans-serif"><a href="http://www.missfixituk.com/" target="_blank">Miss Fix It’s name is Diane Mansfield</a>. She is a big reason I stayed in England so long. She helped transform a house I never much liked into a home I loved. More importantly, she became family; heart-of-my-heart; tribe-of-my-tribe. Utterly irreplaceable. </span><br />
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<span face=""verdana" , sans-serif"><span face=""verdana" , sans-serif">Besides making her a <a href="http://www.missfixituk.com/" target="_blank">website</a>, s</span><span style="font-family: "helvetica neue"; font-size: 14px;">ixty-two days into the Gregorian Calendar,</span><span face=""verdana" , sans-serif"> I make Diane her favourite cake, carrot cake with cream cheese frosting. I had never made a carrot cake until</span><i style="font-family: verdana, sans-serif;"> </i><span face=""verdana" , sans-serif">she arrived</span><i style="font-family: verdana, sans-serif;"> </i><span face=""verdana" , sans-serif">arrived on the scene, or if I did it turned out so badly I blocked all memory of it. Actually, the first carrot cake I made her ended up on the floor of my car. Since then, I’ve learned to never travel with a huge cake, on a slippery tray, without safety measures in place.</span></span></div>
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<span face=""verdana" , sans-serif"><span style="text-align: -webkit-auto;">Every year the cake gets a little better. I’ve tried recipes from <i>Martha Stewart</i>, <i>Nigella Lawson</i>, the </span><span style="text-align: -webkit-auto;"><i>Barefoot Contessa</i> and <i>Back in The Day Bakery Cookbook</i>. To be honest, they’re all pretty much the same, which is why I often say a recipe is an idea to put your own stamp on. </span></span></div>
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<span face=""verdana" , sans-serif">The main ingredient that differentiates Diane’s Carrot Cake from the others is walnut oil. I think walnut oil makes a big difference in taste and texture. I also combine my ingredients differently and am more generous with the nuts. Once I sprang for cake flour, I could appreciate why one would want to make cakes with this lighter touch. I also make it with spelt flour for my daughter, who is gluten intolerant. Many people who can't stomach gluten, can enjoy baked goods made with spelt in moderation. </span></div>
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<span face=""verdana" , sans-serif">To make Diane's Cake, you’ll need three - four hours from start to finish, depending on too may variables to list. In honour of <a href="http://www.missfixituk.com/" target="_blank">Miss Fix It</a>, employ all the power tools (electric gadgets) you want, or go with your two beautiful hands and a sturdy wooden spoon. </span><br />
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<span face=""verdana" , sans-serif">Recipe can be easily doubled to make a massive cake, or a couple of regular size cakes. Works well with cupcakes too. </span></div>
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<span face=""verdana" , sans-serif">Diane’s Carrot Cake</span></div>
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<span face=""verdana" , sans-serif">What You Need </span></div>
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<span face=""verdana" , sans-serif">Unsalted Butter - about 60g 2oz</span></div>
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<span face=""verdana" , sans-serif">Eggs - 4 (room temperature) </span></div>
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<span face=""verdana" , sans-serif">Granulated Sugar - 250g 1 cup</span></div>
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<span face=""verdana" , sans-serif">Baking Powder - 2 teaspoons</span></div>
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<span face=""verdana" , sans-serif">Baking Soda - 2 teaspoons</span><br />
<span face=""verdana" , sans-serif">Desiccated Coconut - 2 heaping tablespoons</span></div>
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<span face=""verdana" , sans-serif">Currants (dried) 100g 1 cup</span></div>
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<span face=""verdana" , sans-serif">Walnuts or Pecans - 400g 4 cups</span></div>
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<span face=""verdana" , sans-serif">What You Do </span></div>
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<span face=""verdana" , sans-serif">Preheat oven to 180c 350F</span></div>
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<span face=""verdana" , sans-serif">Prepare pans<b> </b><i>(I prefer silicon pans because carrot cake can be quite sticky) </i>by generously buttering bottom and sides, or with the non-stick spray of your choice. </span></div>
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<span face=""verdana" , sans-serif">I grate the carrots first because they're often quite juicy. This gives them time to dry out. Grate them with your favourite grater (I use a box grater) Naturally, a food processor works well too. After grating, turn carrots into a colander, placed in a bowl for draining. I usually end up with at least half a cup of carrot juice which I enjoy drinking. </span><br />
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<span face=""verdana" , sans-serif">While carrots sit in the colander, </span><span face=""verdana" , sans-serif">combine eggs, sugars, walnut oil and vanilla, in a large bowl. Beat until light and fluffy. </span><span face=""verdana" , sans-serif">Add nutmeg, cinnamon, salt, baking powder, baking </span><span face=""verdana" , sans-serif">soda. Mix well. Next fold in coconut and flour, mix thoroughly. Finally, stir in carrots, currants and about half the walnuts, reserving the second half for decorating the cake. Blend everything together with wooden spoon.</span></div>
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<span face=""verdana" , sans-serif">Pour batter in prepared pans, place in middle of oven and bake for approximately 25 minutes. Check cake by inserting thin wooden pick in middle. When it comes out clean, remove cake from oven. Don't be alarmed if your cake looks quite dark. Carrot Cake can darken up considerably during the baking process. </span></div>
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<span face=""verdana" , sans-serif">Take a butter knife around the edges of your cake, while it cools. This will make it easier to release from the pan, even a silicon pan. Allow cake to cool for about 15 minutes, then gently transfer to plate. </span></div>
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<span face=""verdana" , sans-serif">When cake is completely cool, frost as you desire. I like a lot of frosting, so tend to smother everything with a generous layer. Top with walnuts. Stash cake in the fridge until serving. Many contend carrot cake tastes better the second day. It tastes fabulous when freshly baked and up to several days thereafter. </span></div>
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<span face=""verdana" , sans-serif">What You Need for The Icing</span></div>
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<span face=""verdana" , sans-serif">Unsalted Butter (room temperature) - 250g 8oz</span></div>
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<span face=""verdana" , sans-serif">Cream Cheese (full fat, at room temperature please) - 750g 24oz</span></div>
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<span face=""verdana" , sans-serif">Icing Sugar - 800g 1.8lb</span></div>
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<span face=""verdana" , sans-serif">Vanilla - 1 tbs</span></div>
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<span face=""verdana" , sans-serif">What You Do </span></div>
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<span style="font-weight: normal; orphans: auto; text-align: -webkit-auto; widows: auto;"><span face=""verdana" , sans-serif">Combine soft butter, cream cheese and vanilla in a large bowl until well blended. Add sugar. Beat everything together until achieving the texture you desire, ideally with a mixer. Pile it on your gorgeous cake. </span></span><br />
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<span style="font-weight: normal; orphans: auto; text-align: -webkit-auto; widows: auto;"><span face=""verdana" , sans-serif">I've also made the icing without butter, just cream cheese, vanilla and icing sugar. It's lighter, which I prefer, but everything from the icing to the cake itself requires refrigeration, so a tad more fiddly. If you're transporting the cake, you want the added stiffness of the butter. </span></span></div>
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<span style="orphans: auto; text-align: -webkit-auto; widows: auto;"><b><span face=""verdana" , sans-serif">Ideas and Suggestions</span></b></span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">Smaller carrots usually taste sweeter than big ones. Carrots still attached to their greenery taste best of all. Sifting all the dry ingredients makes a lighter cake - along with the above mentioned cake flour. Other spices that work equally well with carrot cake, besides nutmeg and cinnamon, include ginger and cloves. As Diane dislikes cloves, I never use them when baking for her, though I personally love them. </span></span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">If you don’t have walnut oil, try any nut oil. </span></span></div>
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<span face=""verdana" , sans-serif">I’ve become a big fan of silicone pans because they’re so easy to use. They also seem to cool quicker and with a sticky batter, like Carrot Cake, it's easier not to tear the cake when transferring from pan to plate. </span></div>
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<span face=""verdana" , sans-serif">Enthusiasm is good, but try to refrain from putting too much batter in your pans. I'm a chronic over-pan-filler, thus I have to show a lot of restraint filling the pans to about 60%. Cake bakes better and more evenly when it has space. It’s also easier to handle smaller layers.</span><br />
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<span face=""verdana" , sans-serif">If you don't like nuts in your cake, leave the walnuts out and add a 250g 1 cup to your batter with the flour. </span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">And finally, everything tastes better when shaped in a heart.</span></span><br />
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<span face=""verdana" , sans-serif" style="font-weight: normal;">Every Woman Deserves Four Things on Her Birthday:</span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">To Know She’s Loved, Admired and Adored. </span></span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">Homemade Cake, preferably by someone who knows how to bake. </span></span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">Arm Loads of Her Favourite Fresh Blooms. </span></span></div>
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<span style="font-weight: normal;"><span face=""verdana" , sans-serif">Home Cooked Dinner Featuring Her Favourite Foods.</span></span><br />
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-59587693698501130842020-02-28T13:00:00.000+00:002020-02-28T21:03:57.197+00:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal; vertical-align: baseline;">The idea for Lovers Kitchen came to me about eighteen years ago, while sharing a home in Sacramento with Umberto. Cooking together was our consuming passion. I had never made meals with such a naturally intuitive chef, especially when it comes to all things Italian. There wasn't a recipe, just a lifetime of everyday experience, combined with unbridled enthusiasm for thoughtfully prepared home cooked feasts for appreciative family, friends, neighbors, and lucky pooches.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS-sjPvEk8S3MkwIdrd4QbltXzYHjhOk-lc-Z8LMOenqWhn7muA-KstcOuw74AGp-QkIDc4I5p2t6SMr4lXZpDBHF2MdGefCHhZlPfkTyi5IK31zMmeWl-_a14hiPInieX7yTG5JAjeA/s1600/PC170146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigS-sjPvEk8S3MkwIdrd4QbltXzYHjhOk-lc-Z8LMOenqWhn7muA-KstcOuw74AGp-QkIDc4I5p2t6SMr4lXZpDBHF2MdGefCHhZlPfkTyi5IK31zMmeWl-_a14hiPInieX7yTG5JAjeA/s1600/PC170146.JPG" /></a></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal; line-height: 1.15;">While most of the people in my life have known their way around the kitchen, for Umberto, father of four, grandfather of nine, the kitchen is all of life. It’s where everything that matters happens. Throw in some opera; a couple of playful terriers; a few bottles of Chianti; a table overflowing with fresh, seasonal ingredients; a generous wedge of Parmigiano Reggiano, and you have his recipe for domestic bliss.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal; line-height: 1.15;">I met JJ the week I moved to New Jersey from Northern California. It was early spring when everything comes alive. Our first date was a hand-holding-stroll along the Navesink River. Our hands fit perfectly, as if they were made to be intertwined forever. It was a startling discovery. I had never felt such an organic physical connection with another person. We suppered at a popular Red Bank diner called The Broadway. It was the perfect setting for a New York actor and a California ad woman. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_nnLBFgQumRpHzxXIPEU6ezNflvuTvX_0BouRH2-ua03w-iS6kbuORIwiAPKaX6jK8fh0reqsrzNAAEXeBuzBvpV44cWeDCC_acOPwrTkJ6-iRdqI_6aM8M10BD0vC-nPG3712i8YFM/s1600/9oR6Rs.jpeg" imageanchor="1" style="font-family: Times; font-weight: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_nnLBFgQumRpHzxXIPEU6ezNflvuTvX_0BouRH2-ua03w-iS6kbuORIwiAPKaX6jK8fh0reqsrzNAAEXeBuzBvpV44cWeDCC_acOPwrTkJ6-iRdqI_6aM8M10BD0vC-nPG3712i8YFM/s1600/9oR6Rs.jpeg" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal;"><span style="line-height: 1.15;">Everybody needs an accomplice in life. JJ was mine. </span><span style="line-height: 1.15;">We wooed and courted each other in the kitchen, creating aphrodisiacs we called "the perfect bite." We experimented with taste combinations and textures. We plotted and entered recipe contests. We read each other food articles and cookery books in bed. For inspiration, we sought out the best specialty and farmer's markets, delis and diners, pizzerias, hotdog, burger and barbecue joints, ice cream stands and chowder houses on the eastern seaboard. Whenever we tasted something truly marvelous, we attempted to recreate it at home.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVB9nJioVycdUzpTq0PkgvItfHdfPe8_sZTKDKZs0m1MMg7tLV4L8nwBV0yEm5sCn1xN5zUx8d2x6lDheQQiyxDyv8eO_6R7dSet_MTLAhTejzcHEhnzDxPqG9Cr4sbCmdT3hnaDpHYs/s1600/TableClothBackdrop+copy.jpeg" imageanchor="1" style="font-family: Times; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVB9nJioVycdUzpTq0PkgvItfHdfPe8_sZTKDKZs0m1MMg7tLV4L8nwBV0yEm5sCn1xN5zUx8d2x6lDheQQiyxDyv8eO_6R7dSet_MTLAhTejzcHEhnzDxPqG9Cr4sbCmdT3hnaDpHYs/s1600/TableClothBackdrop+copy.jpeg" /></a></h4>
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<span style="line-height: 18px;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Cooking and eating together was a full body experience. Sometimes it was an out of body experience. It was theater. It was romance, comedy, drama, and occasionally a mystery. It was addictive and intoxicating. The more pleasurable the meals, the more pleasurable meals we craved. There was so much love in our kitchen, we took to calling it "Lovers Kitchen," while I filled stacks of notebooks with recipes and commentary filed under "Tales of Fearless Feasting and Culinary Coupling."</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeL-SgtqsJYANF-t4I-RvI33XGeLtVPXEUSMpzVQh0zmuZpEg8RufsLZz5PhJV7z48e-_vse65vLs1Vw1gdUBeInej-9Mn8VpYrYvzIymDCCC-FjCLh5h_4rKBSqShwu6YmmEocWDMPM/s1600/LKBOOKCOVER2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAeL-SgtqsJYANF-t4I-RvI33XGeLtVPXEUSMpzVQh0zmuZpEg8RufsLZz5PhJV7z48e-_vse65vLs1Vw1gdUBeInej-9Mn8VpYrYvzIymDCCC-FjCLh5h_4rKBSqShwu6YmmEocWDMPM/s1600/LKBOOKCOVER2.jpeg" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal;">Aaah, but not every great romantic union is destined to last a lifetime. In my case this seems particularly true. Less than three years after moving to New Jersey, I was married to a dashing Englishman, living 24 miles from London. Richard was such an excellent husband in every other way, I easily forgave him for having little interest in culinary pursuits. He appreciated elegantly prepared meals and was endlessly patient with my attempts to master British cookery, his personal favourite. Fortunately, he also appreciated Italian, French, Mexican, and American cuisine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF79iejADDp9uXg4_PJNlsl9TI2iSzrq-5PIHznjxwurfiQJ2M_eIbX1ETKB8UQESwAlV9bEiOVKO4tZ24fUZAJf8hqflxrQxLQp6uj3G7Bl4k_pHBDfbEeaPB0LOJpifMy01RI1m_1hg/s1600/RudYsb.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF79iejADDp9uXg4_PJNlsl9TI2iSzrq-5PIHznjxwurfiQJ2M_eIbX1ETKB8UQESwAlV9bEiOVKO4tZ24fUZAJf8hqflxrQxLQp6uj3G7Bl4k_pHBDfbEeaPB0LOJpifMy01RI1m_1hg/s1600/RudYsb.jpeg" /></a></h4>
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<span style="vertical-align: baseline;"><span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal;">The first couple of years living with Richard felt like a storybook. How could it not? Here I was living in the same, exact spot as Peter Rabbit, Winnie-The-Pooh, Alice in Wonderland, and Mary Poppins.<br />
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal; line-height: 1.15;">I was captivated by the fairytale landscape of castles and moats; Narrow boats floating through medieval canals; One majestic bridge after another, spanning the mighty Thames; Green rolling hills, dotted with rustic farm shops; Nurseries, located at the end of long, rutted, single lane roads; Forests of English bluebells and miles of yellow rapeseed for as far as my eyes could see; Lavender fields to rival those of France or anywhere else in the world; Hedgerows two stories high; Baby lambs, piglets, highland cattle, bunny rabbits, red fox and red squirrels, full-throated robins and fearless blackbirds gracing a landscape once occupied by the Greeks and Romans; Sixteenth century pubs with ale and beer that tasted nothing like the chemical stuff I'd had in America; Savory meat pies and crispy fish and chips; Creamy trifles and sculpted meringues, cleverly designed to appease a child's delicate palate.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSQLWpViT680xSVY7_ndLqkf-GxmMJVNt15J-GH0RC3vwxcRYBB6FIgdO87qCkjvsj3CvNi6M5EhNm3rkfDOzBZO88fTKK7GodwwqiU6p348Q70DngrQp8P24lrA-KqliQNyl1pAgBgI/s1600/SUMMERCARD.jpeg" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSQLWpViT680xSVY7_ndLqkf-GxmMJVNt15J-GH0RC3vwxcRYBB6FIgdO87qCkjvsj3CvNi6M5EhNm3rkfDOzBZO88fTKK7GodwwqiU6p348Q70DngrQp8P24lrA-KqliQNyl1pAgBgI/s1600/SUMMERCARD.jpeg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pdH-z6q87IEIMEfn24sdFd1QCtZ_qvZXKS0azZaF5GbTqbYHTH8EZMwC_1DhhYWG6E0c-E7TrhSwjaVZawGk3-ipJs3uH3AyX4j4AOMJ6rG_BfryL0Jy2mwzmf-AvtVCgkeUYWoNqv4/s1600/TableClothBackdrop+2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><br /></a><span style="vertical-align: baseline;"><div style="text-align: justify;">
<span style="line-height: 1.15;"><span style="font-family: "verdana";"></span><span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal;">Overnight, my life changed from an outsized oil painting, in red, orange and purple, to a series of delicate water colours, in soothing shades of green and blue. Richard's England was the right place, at the right time, for me.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal;">My husband delighted in showing off his gorgeous country. He took great pride in the natural beauty of the British Isles. We traveled from one end of GrEAT Britain to the other, with leisurely stops in Devon, Somerset, East Sussex, Surrey, The Lake District, Manchester, and Scotland. The Kent and Surrey countryside, along with London, was our playground. While exploring these places, I fell in love with British cheese, fish, meat, and ale. Tea too, took on new significance as my husband skillfully tutored me in George Orwell's "Eleven Sacred Rules to Tea Making."</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pdH-z6q87IEIMEfn24sdFd1QCtZ_qvZXKS0azZaF5GbTqbYHTH8EZMwC_1DhhYWG6E0c-E7TrhSwjaVZawGk3-ipJs3uH3AyX4j4AOMJ6rG_BfryL0Jy2mwzmf-AvtVCgkeUYWoNqv4/s1600/TableClothBackdrop+2.jpeg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pdH-z6q87IEIMEfn24sdFd1QCtZ_qvZXKS0azZaF5GbTqbYHTH8EZMwC_1DhhYWG6E0c-E7TrhSwjaVZawGk3-ipJs3uH3AyX4j4AOMJ6rG_BfryL0Jy2mwzmf-AvtVCgkeUYWoNqv4/s1600/TableClothBackdrop+2.jpeg" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal; vertical-align: baseline;">Lovers Kitchen gradually grew into an activity book. Richard began making complimentary music compilations for our dinner parties. Both of us being playful people, it wasn't much of a stretch to come up with all sorts of themes, games and activities for amusing ourselves, family and friends.</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DDnhriqH6VfYYsPib0SDIca2LNalMOrg8yeu6SUizbIXxa2pc7F2o8z376i_b21xZXPWMXjkbhf7ZmE7EIS4fu9lcr3NJ1CuDATk5UA3vqJeJliIy36q_S1FK3y76Sukv8rKeqMxUb0/s1600/P1010024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DDnhriqH6VfYYsPib0SDIca2LNalMOrg8yeu6SUizbIXxa2pc7F2o8z376i_b21xZXPWMXjkbhf7ZmE7EIS4fu9lcr3NJ1CuDATk5UA3vqJeJliIy36q_S1FK3y76Sukv8rKeqMxUb0/s1600/P1010024.JPG" width="479" /></a></div>
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This was, without question, the happiest time of my life. I was in my late forties by now and had always worked the long, unpredictable hours of a self-employed creative. I had never had the luxury of time to take up gardening, plan complicated menus, or spend an entire day making a memorable meal. Not having the wolf at my door every morning was the most freeing experience I had ever known. It also gave me an understanding of how hard it is for most of us to carve out any time in our lives to create for the pleasure of creating.<br />
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One sunny morning, while planting herbs in my garden, I remember thinking that there was no way my life could always be this kind and gentle, much as I hoped it might be. <br />
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Less than three years after moving to England, Richard became seriously ill with a rare and deadly cancer. Eventually he would lose the ability to eat and drink. All of our time and resources were invested into trying to save my brave warrior's life.</div>
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We battled for forty agonizing, white-knuckled months. London became synonymous with the word hospital. As Richard died, I felt like I was dying too. I wasn't at all certain I could pick up where I had left off. I was filled with doubt, anger and absolute terror over what had happened to us. Violent tears would overtake me at the most inopportune times. I began to believe my life would be forever defined by grief and mourning. I sunk into a deep, dark depression. Rebuilding my life seemed like a hopeless task. Through it all, the only thing I did not lose was my appetite. I remained hungry and eager to cook. Eager to share what I had learned. </span></h4>
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<span style="font-family: "verdana" , sans-serif; line-height: 1.15;">After my husband's death, while going through his massive library, I came across several books he had bought me. I tearfully studied the inscriptions he had penned, humbled and heartbroken by his absence. Richard so believed Lovers Kitchen had a place in the world, I cannot help but believe it too. And so it turns out that the man who rarely shared my kitchen, the man who could not eat or drink for months on end, is the man who inspired me most.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal; line-height: 1.15;">Epilogue</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; font-weight: normal;">Sample stories, menus, recipes, and suggestions indexed in the The Table of Contents on your left. All recipes and menus are as original as any recipe can be. I've tested them numerous times before sharing them with you. This said, I don't think I've ever followed a recipe. Not even my own. I hope you won't either. Recipes are ideas to fuel your own creativity. By all means, have a look at what I have to say about something, then put your own clever spin on it. There are only three things to consider: Love. Create. Eat.</span></h4>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-82121529729522215922020-02-27T16:00:00.000+00:002020-02-28T21:09:58.547+00:00Vegan Black Bean Chilli <span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Anyone who has spent much time making chilli appreciates there are as many ways to make it as there are to eat it. It is one of the most versatile, flavourful, nutritious, transportable, hospitable dishes on the planet. It works beautifully straight out of the pot, or as a casserole served with cornbread. It's an essential ingredient to veggy nachos, burritos, tacos, and a host of other tummy-pleasing meals. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This recipe, refined over decades of cooking for vegetarian and vegan friends, is about as simple as it gets. As I leaned sometime ago less, in the way of ingredients, is often more in unadulterated flavour. The more I cook, the truer I am to the natural flavour profile of the dish I'm creating. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I like black beans. A lot. I like their texture, when cooked from dry beans, their rich expresso colour, their creaminess, and at the same time their meatiness. I like how some beans stay a bit firmer than others, and the way they accommodate an infinite variety of sides and toppings. They also make an excellent topping themselves, especially on a plain omelette. </span><br />
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">What You Need</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Slow Cooker<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Dried Black Beans - 500g or 1lb</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Cumin - 2 heaping tbs</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Dark Roast Coffee - 1 heaping tbs</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">*Hot Smoked Paprika - 2tsp<span class="Apple-converted-space"> </span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Use Sweet Smoked Paprika, if you don’t want it </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">too spicy</span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Tomato Passata - 680g or 24 ounces</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">What You Do</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Ideally prepare the chilli in your slow cooker the day before you want to eat it.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Rinse beans in colander under cold running water. Place in slow cooker. Cover beans with approximately four inches of cold water. Set slow cooker to high heat and cook for about four hours, stirring often and replenishing water as needed.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">When beans are tender, add cumin, coffee, salt, pepper, chilli flakes, paprika and passata. Mix well.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span class="s1" style="font-kerning: none;">Turn slow cooker to low setting and simmer another couple hours for maximum flavour. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span class="s2" style="-webkit-text-stroke-color: rgb(255, 38, 0); color: #ff2600; font-kerning: none;"><i>Taste, Taste, Taste.</i></span><span class="s1" style="font-kerning: none;"><i> </i></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span class="s1" style="font-kerning: none;">Adjust seasoning to your palate.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Makes plenty for four hearty eaters.</span></span></div>
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<span class="s1" style="font-kerning: none;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Serve with your favourite sides and toppings.</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-38959115875542104292018-06-21T16:52:00.000+01:002019-05-28T11:20:20.167+01:00<div class="separator" style="clear: both; text-align: center;">
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: red; font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana; mso-bidi-font-weight: bold;"><b>Oven Fried Chicken</b></span></span></span><br />
<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana; mso-bidi-font-weight: bold;"><br /></span></span></span>
<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana; mso-bidi-font-weight: bold;">I absolutely love <a href="http://www.loverskitchen.com/search/label/CHICKEN%20-%20FRIED" target="_blank">fried chicken</a>, but I don’t love making it. Frying anything is my least favorite style
of cooking, with the exception of the occasional stir-fry. After a lot of
experimenting I perfected this recipe for oven fried chicken so crispy and
succulent, you’d never know it’s actually baked. <o:p></o:p></span></span></span></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a; font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;">The super thick yoghurt, combined
with the flakey flour, really does the trick. The chili flakes tenderize like
nothing else, allowing the chicken to drink in the yoghurt and seasoning. <o:p></o:p></span></span></span></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hTjSSrthOvNeAs8vaA3OOSGFTSi4Gy6rNqmV7b7hnh34TTUXbcSP7kAmjSpmCpiapM3iLx0tExdJU4tDw2G0v9IlMn4bU3InAIsPp8KRxR8laC16bqq0xDu3sxXz8ZZGBeDolnMyqv8/s1600/IMG_8598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hTjSSrthOvNeAs8vaA3OOSGFTSi4Gy6rNqmV7b7hnh34TTUXbcSP7kAmjSpmCpiapM3iLx0tExdJU4tDw2G0v9IlMn4bU3InAIsPp8KRxR8laC16bqq0xDu3sxXz8ZZGBeDolnMyqv8/s640/IMG_8598.JPG" width="640" /></span></a></b></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;"><span style="color: red;">What You Need</span><o:p></o:p></span></b></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Natural Greek Style Yoghurt - 450g/16 ounces</span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Chili Flakes - 1 tbs</span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Coarse Salt and Coarse Pepper – 2-tbs each</span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Garlic Powder - 1 tbs</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Hot Sauce - 1 tbs (more if you like your chicken with a kick)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">*Chicken Breast Fillets - 1K/ 2-lbs</span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">** Malted Brown Bread Flour - 500g/6 cups</span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Peanut Oil - 250ml/1 cup (Sesame Oil works well too)</span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><i><span style="font-family: "verdana"; font-size: 18.0pt;">* Use whatever cut of chicken you fancy,
as long as it’s smallish enough to take a good coating of flour. I often
use chicken wings and drumsticks for picnics.</span></i></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;"><span style="font-style: italic;"> </span><i>**
Malted brown bread flour contains malted wheat flakes. This adds to the crispiness
of the chicken. If you don’t have any, combine 50% flour with 50% fine breadcrumbs instead. I've had success with whole grain and seeded flours too, but you might need to bake the chicken at a slightly lower heat, as some seeds can scorch and taste bitter. <o:p></o:p></i></span></span></span></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><i><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;"><br /></span></i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNEvNGB-q4gHVk9nNMT05wmW6meQh4QCnPF8Z-LnLCNhl8PxlmET_TITkW9307iTaqAVYWZTrjF5fJtr3Tvls9ehVI-_-tzDx-XPOgPOF4tO4MJbAC5CxHkEH4L4dMczppvvLG_Q8sQk/s1600/IMG_6136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNEvNGB-q4gHVk9nNMT05wmW6meQh4QCnPF8Z-LnLCNhl8PxlmET_TITkW9307iTaqAVYWZTrjF5fJtr3Tvls9ehVI-_-tzDx-XPOgPOF4tO4MJbAC5CxHkEH4L4dMczppvvLG_Q8sQk/s640/IMG_6136.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: "verdana"; font-size: 18.0pt;">What You Do</span></b></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><b style="mso-bidi-font-weight: normal;"><span style="color: red;"><o:p></o:p></span></b></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">In a large bowl, combine yoghurt, chili flakes,
salt pepper, garlic powder and hot sauce. Mix well. Add chicken to the bowl, thoroughly
coating with yoghurt. Cover with cling film and marinate in fridge up to
24 hours. </span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Remove chicken from fridge a good hour before baking. Allow it to reach room temperature. Heat oven to 180C/350F. Prepare
large roasting tray (with generous lip) with peanut oil. Heat the pan in hot oven about six minutes.</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">While the oil is heating, pour flour into large bowl. Coat chicken with
flour a piece or two at a time. Be sure to cover all sides. The yoghurt will act
as an excellent binding agent. Place flour dredged chicken on a large tray or platter as you work through the pieces.
Continue with this process until all the chicken is thoroughly coated. </span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;"><br /></span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYuc9duASdyCUCHXaatt0eZK00Poy6MTECm41QfbOZ_f-cLrSYk0lXB96dupxfkMD99Zvk8rF7nCRhBbgCaB3_ZFTRfLqoVOGw9NrTsJ0KEPoK-_ROK_I4suojH7oakLV20wK_BvxWdo/s1600/IMG_1889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYuc9duASdyCUCHXaatt0eZK00Poy6MTECm41QfbOZ_f-cLrSYk0lXB96dupxfkMD99Zvk8rF7nCRhBbgCaB3_ZFTRfLqoVOGw9NrTsJ0KEPoK-_ROK_I4suojH7oakLV20wK_BvxWdo/s640/IMG_1889.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;">Roast in hot oven for approximately 60 minutes, 30 minutes on each side. Every oven is different. If chicken isn't as crispy as you like, continue
turning the chicken, for another five - six minutes, until all sides are well crisped
to your liking. Remove pieces as they brown and place on clean cloth or paper towel to absorb oil. </span></span></span><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="color: #1a1a1a;"><o:p></o:p></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;"><span style="font-family: "segoe print"; font-size: 16px;">Note: The one thing you don’t want to do with this recipe is run out of oil while the chicken is cooking, or it will stick. Other than this, it's much easier than pan frying. </span></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;">Leftovers will make you just as happy cold from
the fridge. In fact in warm weather I like this chicken even better cold the next
day.<o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XaQunZGPKkl0fheaWV_yBMrhNE0bW_PDczhPK-7uxGgWEHpqxusIERWyS1s1dIzsoyjLKoJuYWpnc-mO5NayXF563lf1sFTemDFwhvN8-dJwP2M8CmvM7P4u6zjvakRhM3E4A2rDetw/s1600/IMG_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0XaQunZGPKkl0fheaWV_yBMrhNE0bW_PDczhPK-7uxGgWEHpqxusIERWyS1s1dIzsoyjLKoJuYWpnc-mO5NayXF563lf1sFTemDFwhvN8-dJwP2M8CmvM7P4u6zjvakRhM3E4A2rDetw/s640/IMG_0028.JPG" width="560" /></span></a></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;"><span style="color: red;">Ideas and Suggestions<span style="mso-tab-count: 1;"> </span></span><o:p></o:p></span></b></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 254.75pt; text-autospace: none;">
<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;">When the chicken is this good I could happily eat
a plate of it with nothing more than a bit of fresh salad and a dash of Ranch Dressing. Understandably, you will probably
want more than this. <o:p></o:p></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 254.75pt; text-autospace: none;">
<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-bidi-font-family: Verdana;">Some of my favorite accompaniments include Caesar Salad; coleslaw; potato salad; deviled eggs. If you’re serving the chicken hot out of the oven, pair with creamy mashed potatoes
and something green and irony like baby spinach, broccoli or kale. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<span style="mso-bookmark: OLE_LINK1;"><span style="mso-bookmark: OLE_LINK2;"><span style="font-family: "verdana"; font-size: 18.0pt;"><span style="font-family: "verdana" , sans-serif; font-size: large; mso-spacerun: yes;"><br /></span></span></span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 254.75pt; text-autospace: none;">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I sent a handwritten version of this recipe to my dad at his request, but he never used it. He still fries chicken like he always has in electric skillet. And that's okay too. Here's a couple of fried chicken recipes, if you're so inclined: </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><a href="https://www.loverskitchen.com/search/label/CHICKEN%20FRIED" target="_blank">Mama's Fried Chicken</a></span><br />
<br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><a href="https://www.loverskitchen.com/search/label/CHICKEN%20FRIED" target="_blank">Marsha's Fried Chicken</a> </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15fYv3HS2iSF4VtMOc5ekVhuHGu8bqmVWXfwfIzU24mK3Qd8KQm_j28-dGgwrE8YOHnHZJRFWUFzRB9gK7ucWBxqPJ3J5kA-az7ksSJ8BYnbIOZyZL0UIBmWi3Dbd26FbU76hLR44L2k/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15fYv3HS2iSF4VtMOc5ekVhuHGu8bqmVWXfwfIzU24mK3Qd8KQm_j28-dGgwrE8YOHnHZJRFWUFzRB9gK7ucWBxqPJ3J5kA-az7ksSJ8BYnbIOZyZL0UIBmWi3Dbd26FbU76hLR44L2k/s640/IMG_0255.JPG" width="640" /></span></a></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-5276112822877998772017-08-21T20:00:00.000+01:002017-09-05T11:18:42.415+01:00Fiesta Salad <div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<span style="font-family: "allerta"; font-size: 14pt; white-space: pre-wrap;">This is the perfect meal when you don’t have a lot of time, but want to make something especially festive. It’s equally good with or without meat. I usually don’t serve it with meat because it’s so flavoursome without it. Everything can be prepared in advance and eaten whenever everyone’s ready to come to the table, allowing for an exceptionally relaxing experience for cook and guests. The only hot item is the black beans (and meat, if you choose to include it) which will keep warm in the slow cooker as long as you like. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOn8gjTebAJUIfR2gvVHM8S_9qOSJ87H5ifKqsVRclcz9CbhBZ9qVDdxTCfDIo58S4L-QGHftgtNzoS7iL29dR0iplaEgQmN3_864fl3hYvg_pFWC5xqDgAul-dfn703b6xD5_l1UkG0/s1600/IMG_3446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1600" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOn8gjTebAJUIfR2gvVHM8S_9qOSJ87H5ifKqsVRclcz9CbhBZ9qVDdxTCfDIo58S4L-QGHftgtNzoS7iL29dR0iplaEgQmN3_864fl3hYvg_pFWC5xqDgAul-dfn703b6xD5_l1UkG0/s640/IMG_3446.jpg" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>What You Need</b></span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Black Beans (see recipe below)</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Iceberg or Little Gem Lettuce - </span><span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>3 or 4 big handfuls should do</i></span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Small Tomatoes - 500g 1Ib</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ripe Avocados - 3 large, dark, crinkly-skinned</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sliced Black Olives - 100g 4oz</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Grated Mature Cheddar Cheese - 600g 1.3lbs</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Plain Tortilla Chips - 400g 14oz</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Limes - 4</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Optional: Your favourite salsa or hot sauce</i></span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Optional: Shredded roasted chicken</i></span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>This is the simplest, tastiest way to make Black Beans.</b> Once you make these, you will never buy soggy, tinned beans again. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cumin - 2tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ground Dark Roast Coffee* - 1 heaping tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chili Flakes - 1tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sweet Smoked Paprika - 1tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">* Use strong dark, finely ground coffee, not mixed with water</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>What You Do</b></span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I used to always soak dried beans overnight before cooking. And depending on the beans I still do - but one of the many joys of black beans is that you do not need to soak them. In fact, they taste better when you don’t. Just cook them slowly, preferably in a slow cooker. Don’t add anything to them, except water, until they are tender. </span><br />
<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Ideally cook your beans a day or two in advance. All beans are better on the second day. This said, if you don’t have time, these beans are still delicious eaten the same day they are cooked.</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Slow Cooker Method:</b></span><span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Rinse beans in colander under cold running water. Place in slow cooker. Cover beans with about three inches (76mm) of cold water. Cook on high heat about 4 hours, or until tender. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When beans are tender (not a moment before or they will be tough) add cumin, coffee, salt, pepper, chili flakes and paprika. Mix well. If you want to add a handful or two of shredded roasted chicken, or any other meat, stir that in now too. Turn slow cooker to low and continue cooking another couple of hours for maximum flavour. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>For Hob Cooking</b></span><span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: You will need a large, heavy-bottom pot with lid. Cast iron is best. Rinse beans in colander under cold running water. Place in pot. Cover with about three inches (76mm) of cold water. Bring to boil over medium/high heat, then cook slowly over low heat until tender, stirring every half hour or so to make sure beans don’t scorch. They will be tender in two - three hours. If you find you need more water before the beans are tender, add enough to cover the beans, keeping them moist, but not too watery. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When beans are tender (not a moment before) add cumin, coffee, salt, pepper, chili flakes and paprika. Mix well. If you want to add a handful or two of shredded roasted chicken, or any other cooked meat, stir that in now too. Continue cooking over low heat for another couple of hours, being careful not to scorch beans. </span><span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is why I prefer to use a slow cooker. It’s easy for beans to run out of water and burn on the stove. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe9RxOaHdBhPl78ZqQL4yz74pFyiF2uA1PJHpHCuop961VTtv-2DfnfBDR9VYcwNa_w2bi99SpHFnn2mCs_zINoaIdWmiQru7-Wf6KXnMH_WicPrkyip2EMGpXiZjTEt857-NI5Rs5dI/s1600/IMG_3567.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/AVvXsEhJe9RxOaHdBhPl78ZqQL4yz74pFyiF2uA1PJHpHCuop961VTtv-2DfnfBDR9VYcwNa_w2bi99SpHFnn2mCs_zINoaIdWmiQru7-Wf6KXnMH_WicPrkyip2EMGpXiZjTEt857-NI5Rs5dI/s640/IMG_3567.jpg" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>To Make The Salad:</b></span><span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Wash lettuce, tomatoes and exterior of avocados. Chop the lettuce and set aside in large bowl in fridge, until ready to use. Slice tomatoes in half, set aside. Peel and slice avocado. Set aside in bowl with the avocado seeds to keep them from turning brown (this really does work) </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wash and slice limes in quarters. Place in small bowls and set aside. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">At this point you can simply cover everything with cling film to keep fresh until ready to assemble and serve.</span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">On a very large platter, or tray, make a bed of lettuce, followed by about half the tortilla chips. Next spoon on about half the black beans. Top with about half the cheese, tomatoes and olives. Place the avocado slices around the salad and serve. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Offer little bowls of sliced lime on the side for squeezing over the salad. Put out the rest of the tortilla chips, cheese and beans for everyone to help themselves with top ups. I find most people want more cheese, beans and tortillas chips - but not salad. </span></div>
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<span style="font-family: "allerta"; font-size: 14pt; white-space: pre-wrap;">If you don’t have a slow cooker, I highly recommend you consider getting one. Go bigger, 5 or 6 litres if you have the space. If not, 3.5 litres is big enough for this recipe. I have used slow cookers for decades for chili, soup, stew, chowder, ragu, sauce, gravy, hot beverages, etc . . . It is one of the most practical appliances you will ever own. In winter a slow cooker really comes into it’s own. While you’re out all day, nothing beats being greeted to the fragrant smells of something hot and delicious upon your return. </span></div>
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<span style="background-color: transparent; color: black; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A quick and easy way to make spicy roasted chicken for your Fiesta Salad is to bake 500g (about a pound) of boneless chicken breast (or your favourite pieces) in an oven proof baking dish, with a small bottle, 148ml (5oz) of </span><span style="background-color: transparent; color: #333333; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Frank's Redhot Buffalo Wings Sauce. Saturate the chicken with the sauce, marinate at room temperature for about an hour, then bake in hot oven, 175C (350F) for 40 minutes, turning once halfway through baking. </span></div>
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<span style="background-color: transparent; color: #333333; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Allow chicken to cool enough to handle, then shred and place on top of black beans until ready to serve. It will keep warm and stay moist. If you like, serve the leftover sauce from the chicken on the side for those who might like a bit more spice.</span><br />
<span style="background-color: transparent; color: #333333; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: #333333; font-family: "allerta"; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you're planning a buffet, my lime and garlic chicken wings (see index) are the perfect accompaniment for carnivorous guests. Delicious hot or cold and highly complimentary with the flavours of Fiesta Salad. </span></div>
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<br /><div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.com0tag:blogger.com,1999:blog-4444213615728498827.post-63254331919976560872017-05-29T14:45:00.000+01:002017-05-29T14:45:33.637+01:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBG_9cgAf5-jimkrYs0Hj7UXXpZ74sewIN1kugo7cxfK2-9ZCMGkTzXON4Xq9U0uR_W-4hyhDA87N7B9Z5rfLZuZbU-ymDXV5arXIfw6FIRRJRSZPXsi4_B7L6m-fwAcMB9Wj34Gjl1Rw/s1600/IMG_2766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1600" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBG_9cgAf5-jimkrYs0Hj7UXXpZ74sewIN1kugo7cxfK2-9ZCMGkTzXON4Xq9U0uR_W-4hyhDA87N7B9Z5rfLZuZbU-ymDXV5arXIfw6FIRRJRSZPXsi4_B7L6m-fwAcMB9Wj34Gjl1Rw/s640/IMG_2766.jpg" width="640" /></a></div>
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<b style="-webkit-text-stroke-width: initial;">Lovers Kitchen Pasta Salad</b></div>
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<span style="font-kerning: none;"><b>This vibrant Pasta Salad is one of my favourite go-to warm weather meals-in-a-bowl. It’s flavourful and filling on it’s on, or combined with homemade chicken fingers, grilled smoked sausages, or your favourite deli meats. It’s delicious served warm, at room temperature, or straight out of the fridge. I usually serve at room temperature as part of a summer buffet. </b></span></div>
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<span style="font-kerning: none;"><b>You’ll need about an hour to prepare.</b></span></div>
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<span style="font-kerning: none;"><b>Recipe serves 4 - 6</b></span></div>
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<span style="font-kerning: none;"><b>What You Need</b></span></div>
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<span style="font-kerning: none;"><b>Italian Fusilli Dried Pasta - 500g (about a pound)</b></span></div>
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<span style="font-kerning: none;"><b>I use Garofalo’s Organic Dried Fusilli. </b></span></div>
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<span style="font-kerning: none;"><b>Other good options include Garofalo’s Tricolore Dried Fusilli,</b></span></div>
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<span style="font-kerning: none;"><b>or Garofalo’s Penne Ziti Dried Rigate. </b></span></div>
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<span style="font-kerning: none;"><b>Romano Peppers - 3 large</b></span></div>
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<span style="font-kerning: none;"><b>Garlic - 1 head</b></span></div>
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<span style="font-kerning: none;"><b>Baby Plum Tomatoes - 500g (about a pound)</b></span></div>
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<span style="font-kerning: none;"><b>Virgin Olive Oil - 370ml (about 12 ounces)</b></span></div>
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<span style="font-kerning: none;"><b>Balsamic Vinegar - 80ml (about 3 ounces)</b></span></div>
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<span style="font-kerning: none;"><b>Chili Flakes - 2-tsp</b></span></div>
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<span style="font-kerning: none;"><b>Coarse Black Pepper - 1tbs</b></span></div>
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<span style="-webkit-font-kerning: none; font-size: 16px; line-height: normal;"><b>Sea Salt - 2-tbs </b></span><span style="font-kerning: none;"><b>(use half to cook pasta, half to season)</b></span></div>
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<span style="font-kerning: none;"><b>Black Olives - 250g sliced (about 8 ounces)</b></span></div>
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<span style="font-kerning: none;"><b>Chives - About 125g (4 ounces)</b></span></div>
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<span style="font-kerning: none;"><b>Pecorino Romano Cheese - 250g (about 8 ounces)</b></span></div>
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<span style="font-kerning: none;"><b>Grana Padano Cheese - 250g (about 8 ounces) </b></span></div>
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<span style="font-kerning: none;"><b>Any hard Italian Cheese works well, just keep in mind that these style of cheeses tend to be salty. Taste your salad once you have mixed everything together and decide if it needs a tad more salt or not. </b></span></div>
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<span style="font-kerning: none;"><b>Optional: I usually add a bit of green to the salad. My choice depends on what’s in season at the time. About 250g (half a pound) of any of these lovely vegetables works beautifully. Asparagus; Tenderstem Brocolli; Friggitelli Peppers, or 90g (3 ounces) of Rocket (Arugula) tossed in just before serving. </b></span></div>
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<span style="font-kerning: none;"><b>What You Do</b></span></div>
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<span style="font-kerning: none;"><b>Heat oven to 175c. Prepare a large baking tray (with lip) with 120ml of olive oil and the seasoning (chili flakes; pepper and half the salt) mix well.</b></span></div>
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<span style="font-kerning: none;"><b>Wash the produce you’ve decided to use. Slice peppers and deseed. Cut into small bite size bits (I use scissors for this) Toss onto baking tray. Cut off top of garlic bulb with sharp knife, add to tray (you’ll bake this whole, then squeeze out the paste) cut up the asparagus, broccoli, or whatever other roastable veg you choose to use. If you’re using Rocket, wash and set aside, don’t roast it. </b></span></div>
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<span style="font-kerning: none;"><b>Mix all the vegetables together with olive oil and seasoning with your hands, make sure everything is well coated, including the garlic. Roast in hot oven for about 30 minutes, turning once.</b></span></div>
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<span style="font-kerning: none;"><b>While vegetables are roasting, fill a large pot with water. Bring to boil over high heat. Add remaining salt (about a tbs) Stir. Add pasta. Cook for seven minutes (I know the package says 11 minutes, but trust me, that’s way too long) Pasta will be very firm but will soften up when you add everything to it. You want the it to still have a bite to it when served. </b></span></div>
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<span style="font-kerning: none;"><b>Remove roasted vegetables from oven. Allow to cool a bit while preparing pasta. </b></span></div>
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<span style="font-kerning: none;"><b>After seven minutes, drain pasta in collander. Add roasted vegetables to the now empty stock pot you cooked pasta in. Be sure to get all the oil and seasoning from roasting tray. Add the drained pasta. Mix well. </b></span></div>
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<span style="font-kerning: none;"><b>In small jar or jug, combine olive oil and Balsamic vinegar. Mix well. Pour over the pasta and vegetables. Mix throughly.</b></span></div>
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<span style="font-kerning: none;"><b>Drain sliced olives from jar (or slice them yourself) and toss into the pot.</b></span></div>
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<span style="font-kerning: none;"><b>Chop chives. Toss into the pot. Grate cheese. Toss into the pot. Mix everything gently and throughly. Transfer to large serving bowl and serve. </b></span></div>
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<span style="font-kerning: none;"><b>Leftovers keep well in the fridge for several days. </b></span></div>
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<span style="font-kerning: none;"><b>Serve with ice cold glass of (your choice, as long as it’s Italian) Processco; Peroni; Moretti; Lemonade; Limeade; Grapefruit Soda; Sparkling Water. </b></span></div>
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<span style="font-kerning: none;"><b>If you’re doing a Summer Buffet, keep it super simple with a crisp green salad, dressed with a bit of Thousand Island Dressing; Melon Slices and a Cold Meat Platter (Salami and Smoked Meats) </b></span></div>
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<span style="font-kerning: none;"><b>For dessert, break out the ice-cream cones. </b></span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.com0tag:blogger.com,1999:blog-4444213615728498827.post-15840471625097844462017-04-09T15:42:00.000+01:002017-04-10T16:17:35.866+01:00Picnic Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-kerning: none;"><b>Lovers Kitchen Picnic Chicken</b></span></div>
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<span style="font-kerning: none;">Much as I love a good sandwich and can’t imagine a better portable meal, fried chicken comes a very close second. It is the picnic food I most remember from my childhood. My parents, now in their 80’s, continue to fry chicken for impromptu seaside picnics. </span></div>
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<span style="font-kerning: none;">It took me decades to come up with this recipe for making the best fried chicken I’ve ever had. The thick yogurt with the spicy seasoning tenderises and flavours the chicken like nothing else. It’s equally good hot or cold.</span></div>
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<span style="font-kerning: none;"><b>What You Need</b></span></div>
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<span style="font-kerning: none;">Full Fat Natural or Greek Yoghurt - 750g/26oz</span></div>
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<span style="font-kerning: none;">Malted Grain Bread Flour - 1kg/2.2lbs</span></div>
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<span style="font-kerning: none;">*Chicken - About 2kg/4lbs</span></div>
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<span style="font-kerning: none;"><i>*I usually use chicken wing drumettes. This recipe makes about 36 wing drumettes. Use whatever chicken pieces you like best. Breast fillets, legs, wings - it’s all good. </i></span></div>
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<span style="font-kerning: none;">Coconut Oil - 250ml</span></div>
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<span style="font-kerning: none;"><b>What You Do</b></span></div>
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<span style="font-kerning: none;">In very large bowl, combine yoghurt, salt, pepper, chili flakes, garlic power and hot sauce. Mix well. Add chicken and marinate for an hour, up to 24 hours. I usually marinate an hour before cooking, outside of the fridge, so the chicken cooks at room temperature. </span></div>
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<span style="font-kerning: none;">Pour the malt flour into a large bowl and set aside.</span></div>
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<span style="font-kerning: none;">Heat a couple heaping tablespoons of coconut oil in a large pan over medium heat. <i>I usually have to pans on the go when making a lot of chicken like this.</i></span></div>
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<span style="font-kerning: none;">While the oil is warming up, dredge the yoghurt chicken into the flour, coating it throughly. Set aside on a plate until you have a half dozen pieces ready to go. Place chicken in hot oil and fry about six minutes on each side until dark golden brown. Be sure to get the tops and bottoms too. You want to make sure every part of the chicken is as crispy as possible. If it’s cooking too fast, turn it down to medium/low. The whole cooking process takes about 20 minutes per batch, depending on the size of your chicken pieces, your heat source, etc . . . </span></div>
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<span style="font-kerning: none;">Remove chicken from pan with tongs or fork, placing on a large tray or platter, lined with paper towels, or a clean dry towel. <i>Test a piece or two to make sure it’s cooked all the way through.</i></span></div>
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<span style="font-kerning: none;">Continue with this process until all the chicken is fried. Replenish the oil as you go along.</span></div>
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<span style="font-kerning: none;">If you’re serving hot, keep warm in a low oven. If you’re making this for a picnic or cold buffet, allow the chicken to cool completely, then store in fridge until ready to enjoy. Can be made a day in advance, as I often do.</span></div>
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<span style="font-kerning: none;">I’m enjoying a lot of fried chicken salads lately too. Just strip the chicken off the bone and add whatever crispy greens and dressing you fancy. Lovely spring meal. </span></div>
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<span style="font-kerning: none;">This same recipe works equally well with cod or haddock, though fried fish is of course best eaten hot from the pan and requires considerably less cooking time. See my recipe for Cod and Chips for details. </span></div>
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<span style="font-kerning: none;">You can also make this chicken in the oven, if you prefer not to fry it. See Lovers Kitchen Oven Fried Chicken for details. </span></div>
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<span style="font-kerning: none;">I love this chicken with devilled eggs and a handful of fresh baby salad greens. That’s it. Nothing else required. It’s also superb with a Caesar or potato salad. If you’re making this as part of buffet, make everything in advance, freeing yourself to be a guest at your own soirée. </span></div>
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<span style="font-kerning: none;">The idea beverages are beer, ale, white wine, sparkling wines, lavender or rose scented lemonade and sparkling water. </span></div>
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<span style="font-kerning: none;">A plate of homemade cookies (lavender shortbread is always gorgeous) or even Tunnock's tasty chocolate mallow tea cakes is the perfect finish with a spot of tea. </span><br />
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<br /><div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-81762218926298552412017-01-31T12:00:00.000+00:002017-02-01T13:25:36.469+00:00Heart to Art <div data-mce-style="text-align: justify;" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 16px; line-height: 22.399999618530273px; padding: 0px; text-align: justify;">
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I have always loved the shape of hearts. As a child I gorged on candy hearts and loved <a data-mce-href="http://www.loverskitchen.com/search/label/VALENTINING" href="http://www.loverskitchen.com/search/label/VALENTINING" style="color: #ffb607; cursor: pointer; text-decoration: none !important;" target="_blank" title="http://www.loverskitchen.com/search/label/VALENTINING">Valentine's Day</a> more than Christmas. Friends and family buy me gifts and housewares sporting all manner of hearts. My favourite heart gift ever was a red heart, Lé Creuset cast iron casserole dish Richard bought me, our first Valentine celebration in England. I've used it more than any other cooking pot. At 2-liters, it's the perfect size for two. And unlike a lot hearts, it came with a lifetime guarantee. While the glossy sheen was lost long ago, I find it's well-used look enduring.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zC9jdmFq_kcGmW8JhVfdvljX-VxdAI8CvDtugx0QIIINgX3ySgciVnKg3l3QvkY11H4HR55aPvLSmUx7VCXibhtbCq9FetQpktc5br_5oFeXGB4_FAzv6LIZ308r5EUHXHPEkPMoyZA/s1600/1445476512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zC9jdmFq_kcGmW8JhVfdvljX-VxdAI8CvDtugx0QIIINgX3ySgciVnKg3l3QvkY11H4HR55aPvLSmUx7VCXibhtbCq9FetQpktc5br_5oFeXGB4_FAzv6LIZ308r5EUHXHPEkPMoyZA/s640/1445476512.jpg" width="640" /></a></div>
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The heart shape has been with us since the middle ages. It gained in symbolism and popularity during the Renaissance. It's form likely took inspiration from many sources, including ivy, leaves, blossoms, bulbs and seeds, as well as the female body. Buttocks, pubic mound and flushed vulva are thought to have contributed to the romantic symbolism of the heart.</div>
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Sometimes I daydream about operating a retail business with beguiling heart art, pottery, cookware, tableware, housewares, decor, jewelry, accessories, food, and clothing under one roof. In realty retailing is a tough business and would sorely compromise the time I require for writing and making art. Perhaps if I had an accomplice as mad about hearts as I am, we'd convince each other to make a go of it.</div>
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I'm not a collector (says the woman with 39 pair of sunglasses and seventeen berets) but if I were I'd probably surrender to my heart obsession with a giant, sunken heart shaped bathtub for two and <a data-mce-href="http://www.emmabridgewater.co.uk/en/uk/all-patterns/pink-hearts/icat/patpinkhearts" href="http://www.emmabridgewater.co.uk/en/uk/all-patterns/pink-hearts/icat/patpinkhearts" style="color: #ffb607; cursor: pointer; text-decoration: none !important;" target="_blank" title="http://www.emmabridgewater.co.uk/en/uk/all-patterns/pink-hearts/icat/patpinkhearts">Emma Bridgewater</a>'s entire line of heart inspired pottery and housewares. It's easy to say I wouldn't get carried away, but who else buys heart marshmallows and serves them on a heart plate from her heart dinnerware collection?</div>
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I once tried counting all the hearts in my house. I never made it out of the kitchen, where in fairness most of them exist to add a bit of romance to meals.</div>
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Does an egg taste better served in an egg cup with a heart?</div>
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Definitely.</div>
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I have never understood why anybody would choose to eat out when cooking together at home is so much fun, not to mention worlds tastier. One of my favourite menus is also one of the easiest, perfect for a workday feast packed with flavour and goodness. </div>
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A handsome boneless beef rump roast, say 1750g (about 4lbs) slow cooked in a bottle of Guinness with onions and horseradich sauce, is just the thing for a cold winter's night. Serve as sandwiches in crusty French Rolls, with a side salad of crispy lettuce, adorned with this blue cheese dressing, and you have my idea of the perfect meal. </div>
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<span style="color: red;"><b>Blue Cheese Dressing</b></span><br />
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Combine 150g/about 5 ounces of your favourite blue cheese (I use Saint Agur for it's creamy texture) with 200ml/about a cup of Greek Yoghurt and 120ml/about half a cup of Rapeseed Oil. Mix well. If it's a little thick, add a bit more oil. Ideal with Little Gem Lettuce, Romain Lettuce, or Red Chicory.</div>
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<b><span style="color: red;">Slow Cooked Beef Rump Roast with Guinness and Onions</span></b><br />
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I usually make pot roast in the slow cooker overnight while snoozing. This recipe is very forgiving and only requires about a half hour of your time. While I find few things more delicious than a hot roast beef sandwich with au jus on the side, this roast is also perfect for serving with Yorkshire pudding, roasted carrots and potatoes; beef and ale pie; shredded beef tacos or enchiladas. </div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-45914167931380337592017-01-31T02:58:00.000+00:002017-02-13T14:08:41.871+00:00The Sybarite’s Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHv45w_oozacpJqZfYe7rBPsfpmi9g8FJDBWPCFJ3KTRCTGM3jaFJXE46FTiy55PVZfBABiTYCuhusHy95Ld-K3IbQhDEW6WAJ4fGi2OJLbuo3h-0gSoEjG54zF-1EWSf-sMs9WPnvUs/s1600/pastrami3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHv45w_oozacpJqZfYe7rBPsfpmi9g8FJDBWPCFJ3KTRCTGM3jaFJXE46FTiy55PVZfBABiTYCuhusHy95Ld-K3IbQhDEW6WAJ4fGi2OJLbuo3h-0gSoEjG54zF-1EWSf-sMs9WPnvUs/s640/pastrami3.JPG" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Food allows us to travel anywhere in the world, without leaving home. Books do the same thing, but in a different way. Books whisk us off on cerebral journeys. When I read Alexander McCall’s Smith’s No.1 Ladies Detective Agency novels, I roam Bostswana, as the traditionally built Precious Ramotswe. When I eat pastrami on rye, dripping with sauerkraut and thousand island dressing, I am transported to New York’s Katz's Deli, my thigh blissfully pressed into JJ's thigh; the cheesecake for dessert, sitting tantalizingly on the table between us.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQT8rc1CygUbjO9t2hbkadc9hc2pNro9x2SskAvKK876DHKMV33C2TjM3rwlAvbQcwWkDe46jjsOuhQkj9tCWlQvytADnAmRBralhPDp1crMiHIowZbRmqxAaInT8wNT-TQScnD1KtTk/s1600/jj.ny.street.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQT8rc1CygUbjO9t2hbkadc9hc2pNro9x2SskAvKK876DHKMV33C2TjM3rwlAvbQcwWkDe46jjsOuhQkj9tCWlQvytADnAmRBralhPDp1crMiHIowZbRmqxAaInT8wNT-TQScnD1KtTk/s640/jj.ny.street.JPG" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It took a move to America’s east coast, and JJ, for me to fully appreciate what honest-to-goodness pastrami on rye tastes like. It's a sybaritic sandwich. The slightly rough, peppery pastrami; the silky, salty sauerkraut; and the dense, herby rye bread, create a flavour combination that is Theatre-For-The-Tongue. You can’t get an authentic pastrami on rye in San Francisco, or London - but you can come close creating it at home.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXn2I0ON82OdyJu-vi5eorZoHgAuODUhLYAf6oWclrAHKblxoYySK1h8sDWFppuhA4GNeISEQJ54jvjZtKlBXmN9bFq6l_sM1sqoWvhchv6BoV_GD_i1HJLGy0dfWjwoeAM5By0-t1TE/s1600/pastrami1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXn2I0ON82OdyJu-vi5eorZoHgAuODUhLYAf6oWclrAHKblxoYySK1h8sDWFppuhA4GNeISEQJ54jvjZtKlBXmN9bFq6l_sM1sqoWvhchv6BoV_GD_i1HJLGy0dfWjwoeAM5By0-t1TE/s640/pastrami1.jpg" width="628" /></a></div>
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<span style="font-family: "arial"; font-size: 11pt; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">This is what Katz's Deli Pastrami looks like. This is not available in Britain. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It probably goes without saying, but I'll say it anyway, this is not a budget sandwich. You want to use the best ingredients you can find. Ideally, buy everything from a popular Jewish deli. If that's not an option, get your rye bread, sauerkraut and beef pastrami from a local market that offers specialty foods. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I buy my ingredients in the UK from Ocado or Waitrose. Good Jewish Rye Bread, along with Pastrami is actually impossible to buy in Britain, but you can get pretty good options here. The Celtic Bakers does a nice Organic Rye Sourdough (Ocado and Waitrose) and Waitrose's own "Wheat and Rye Sourdough" (pre-sliced) is acceptable. Costa and Mollica's Farina Wholeblend Toasting Bread also works. Naturally, you can make your own rye bread which is what I often do. You're looking for a super-sturdy bread here, as it's got to hold up to the dressing, kraut and meat. Speaking of meat, Waitrose's own British Pastrami is perfectly acceptable. You can make your own pastrami from a nice fatty piece of brisket and though I have yet to give it a go, it does seem worth the effort. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rye Bread – 4 large slices</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hengstenberg Bavarian Style Sauerkraut Churcut 200g about 7 ounces</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Thousand Island Dressing about 4tbs (recipe below) </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Beef Pastrami – 200g at least 3-½ ounces per sandwich, thinly sliced</span><br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">* To make this into a </span><span style="background-color: transparent; color: red; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sybaritic Reuben Sandwich</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, add a slice of Emmi Raclette Cheese while grilling the bread. Be sure to allow it to melt. If you can't find Raclette, any good Swiss Cheese will work, sliced Gruyere or Emmental are both very good. And yes, Reubens are often made with corned beef, but pastrami is tastier. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Whip up your </span><span style="background-color: transparent; color: red; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Thousand Island Dressing</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> first.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This makes a flavourful spread for many sandwiches and burgers, but especially Pastrami on Rye and Reubens. It’s not bad on salads either, especially the diner variety made with iceberg lettuce.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine 250ml 1-cup Hellman's Real Mayonnaise with 250ml 1-cup Heinz Tomato Ketchup. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add 3 large Hengstenberg Knax Crunchy Gherkins, shredded, or about 200g 2/3-cup of Felix Bostongurka Pickled Cucumber Relish. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stir in a teaspoon of Coarse Black Pepper.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix thoroughly. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Keeps in airtight jar in fridge for a couple of weeks. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Next, heat butter in large skillet, over low heat. Add bread and slowly grill on both sides until golden brown. Remove bread and set aside. Heat sauerkraut in same skillet. Stirring often until heated. While kraut heats up, slather thousand island dressing on bread with a rubber spatula. Pile on the kraut and pastrami. Slice sandwich in half. It’s a true test of love if you can share. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBJQqAdcLn8vhcp_8ioblhJ3WrgQWk4RCk3srHkNZUWo2vizLb62-pnNqnNU8v5WmNsXbqFRLpq-2iBt7vNBBgPFG4ZpJ-i4pihvq8CtZpWGkHg3W3mj7YhAUReHj3nuTcx0aaZynfSg/s1600/C3-1eRSWEAAmDGk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBJQqAdcLn8vhcp_8ioblhJ3WrgQWk4RCk3srHkNZUWo2vizLb62-pnNqnNU8v5WmNsXbqFRLpq-2iBt7vNBBgPFG4ZpJ-i4pihvq8CtZpWGkHg3W3mj7YhAUReHj3nuTcx0aaZynfSg/s640/C3-1eRSWEAAmDGk.jpg" width="640" /></a></div>
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<span style="font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">JJ reminds me that combining butter with meat is not Kosher. For Kosher feasting, replace butter with walnut oil. He also notes New York's famous Jewish delis don't actually make a pastrami on rye or Ruben like this. He's right - but this is how to get THAT Jewish Deli taste at home.</span><br />
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<span style="color: red; font-family: "arial"; font-size: 11pt; white-space: pre-wrap;">Eat With</span><br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-ea76259f-20d7-5f9b-1817-f5ea693fec90"></span></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Also good with potato salad or cold slaw, though I prefer chips.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Seltzer, New York Egg Cream Soda (seltzer, chocolate or vanilla syrup and milk) Dr Brown’s Cherry Soda, Boylan Natural Root Beer, Boylan Black Cherry Soda, Coco-Cola in those little glass bottles.</span></div>
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<span style="color: red; font-family: "arial";"><span style="font-size: 14.666666984558105px; white-space: pre-wrap;">Listen To</span></span></div>
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<span style="color: red; font-family: "arial";"><span style="font-size: 14.666666984558105px; white-space: pre-wrap;">Where to Go</span></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Katz's Deli, 205 East Houston Street, New York City 10002</span></div>
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<span style="background-color: transparent; color: red; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vuQptc9bKWff1mvH1HWimughFF84hdJFKdLU2QXshtHh6XwvbDz25BaZsB56UVzEp3naRlU8OgLIIGJVLliQfyQMd36giCKsm1qdCeAveFbQxm8f_ULXXCEGc3mwhlTQVvbYG90KNl4/s1600/51qqh6MqcmL._SX331_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vuQptc9bKWff1mvH1HWimughFF84hdJFKdLU2QXshtHh6XwvbDz25BaZsB56UVzEp3naRlU8OgLIIGJVLliQfyQMd36giCKsm1qdCeAveFbQxm8f_ULXXCEGc3mwhlTQVvbYG90KNl4/s640/51qqh6MqcmL._SX331_BO1%252C204%252C203%252C200_.jpg" width="425" /></a></div>
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<span style="white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">“The deli was a place where they could eat with their hands, talk with their mouths full, fill their bellies and enjoy the pleasure of each other’s company in a raucous and convivial setting.” In other words: You want uncouth? I’ll show you uncouth."</span></span><br />
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<span style="color: red;"><span style="white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pastrami's Surprising </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="white-space: pre-wrap;">Origin</span></span></span></span><br />
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<span style="color: #444444;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">The spices rubbed onto beef brisket used for pastrami tell us about this delicacy. Cinnamon, paprika, allspice, and hot pepper show the influence of the Turks who had ruled southeastern Europe, where pastrami seems to have originated in Romania, Bessarabia, and Moldavia. “Pastrami,” was probably coined in America by Yiddish-speakers inspired by the word salami, adapting it from closely related Romanian, Russian, Turkish, and Armenian words.</span></span><br />
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<br /><div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-75877210331838383852016-09-01T13:39:00.000+01:002016-09-10T13:12:16.360+01:00QUICHE-A-JO-JO<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5Q4Mdfl5N9uhMPkdeuxWCTVSulGgiEhcO5kWpUnuu7uGHBaAun6jIrgSIt7qs9gWvrXq_2lZQ1j0qgZDBM_NoDgx6iJWwbtqw2HQKH7ad6zF0pARSMM_wv6MIrmdq6wLoUnw0PuzKgw/s1600/Quiche-Sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIqfuPJmeWw_HmBdkRTn3nc6kOTvqTQx-2I7eqVw39rSgWYXHDT0dCJeUCntAUGxvWt5KAw6G1zcSsWVb4mexYPXl1SLv2EKf98jLxbSZUDGfcDtpnB_h2Qf4pw407mJSquPV6RkzbLs/s1600/BRUNCH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIqfuPJmeWw_HmBdkRTn3nc6kOTvqTQx-2I7eqVw39rSgWYXHDT0dCJeUCntAUGxvWt5KAw6G1zcSsWVb4mexYPXl1SLv2EKf98jLxbSZUDGfcDtpnB_h2Qf4pw407mJSquPV6RkzbLs/s640/BRUNCH.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: red; font-size: large;"><b>Jo</b></span><span style="font-size: 18px;"> was born to a London publican <i>(tavern keeper)</i> and cabbie in the 1960’s. She grew up to do all sorts of brave and interesting things with her life. When I met her she was managing our local Hospice Charity Shop. In spite of my protests juggling three jobs, she talked me into volunteering at the shop most Saturdays. </span></span><br />
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<span style="font-family: verdana, sans-serif; font-size: 18px;">Observing the grace, integrity and good humour Jo brings to a job with an all volunteer staff, made a big impression on me. She has no office; no personal space whatsoever. She doesn't walk around with an i-pad to help her keep track of things. Her mobile phone has a cracked face and was probably last replaced five years ago. She doesn't take a lunch break, or have much of a lunch beyond a piece of fruit or yoghurt.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU0iIeFZcHrWLfwRL6g7-GraexMinny7x1jG34KvF1GzgYm2FpiI4PlkdUC4CEcN8THUv8sNHVmdf-CI_oNJp4VK5vePIBTd9yf2Zy-SDN0M-tBcVxV1Zc44NGCM8Q8zjG3_xdlGkVe0/s1600/smokinjo1.jpg" imageanchor="1" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="499" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU0iIeFZcHrWLfwRL6g7-GraexMinny7x1jG34KvF1GzgYm2FpiI4PlkdUC4CEcN8THUv8sNHVmdf-CI_oNJp4VK5vePIBTd9yf2Zy-SDN0M-tBcVxV1Zc44NGCM8Q8zjG3_xdlGkVe0/s640/smokinjo1.jpg" width="640" /></span></a></span></span></div>
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<span style="font-family: "verdana" , sans-serif;">She's queen of multi-tasking, recruiting, training and working with dozens of volunteers of every age and background; keeping up with all the paperwork and economics required of a modern-day shopkeeper; ensuring customers, management and Hospice supporters are happy, all the while caring for her family and rescue dog, Poppy.</span><br />
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<span style="font-family: verdana, sans-serif;">Observing the way Jo operates inspired me to come up with an elegant, portable, versatile, one-pan-meal, easy to keep on hand for breakfast, lunch or dinner.</span></div>
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<span style="font-family: "verdana" , sans-serif;">As if my friend isn't saintly enough, she's also a vegetarian, albeit, one who occasionally rolls a cigarette, making her even more enduring. </span><br />
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<span style="font-family: "verdana" , sans-serif;">My goal with vegetarian fare is the same as with all the meals I make. I want it to be moreish, visually appealing and packed with flavour and nutrition. As I'm not a mushroom connoisseur, I enjoy making meatless meals without touching a mushroom.</span><br />
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<span style="font-family: verdana, sans-serif;">I never make quiche with crust. I prefer it to stand on it's own without the distraction. This isn't a pie filling. It's the star of the plate, requiring little more than a basket of toasted bread on the side, with a few green leaves of cilantro, parsley or rocket. </span><i style="font-family: verdana, sans-serif;">See bottom of page for more ideas. </i><br />
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<span style="font-family: verdana, sans-serif;">How did mushrooms become the go-to food for most commercial enterprises cooking for vegetarians? There's dozens of more interesting options. Same for tofu. Why tofu? I'm not looking for a meat substitute. I'm looking to maximise the tastiness of fresh food. That's the fun of vegetarian cookery. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5Q4Mdfl5N9uhMPkdeuxWCTVSulGgiEhcO5kWpUnuu7uGHBaAun6jIrgSIt7qs9gWvrXq_2lZQ1j0qgZDBM_NoDgx6iJWwbtqw2HQKH7ad6zF0pARSMM_wv6MIrmdq6wLoUnw0PuzKgw/s1600/Quiche-Sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR5Q4Mdfl5N9uhMPkdeuxWCTVSulGgiEhcO5kWpUnuu7uGHBaAun6jIrgSIt7qs9gWvrXq_2lZQ1j0qgZDBM_NoDgx6iJWwbtqw2HQKH7ad6zF0pARSMM_wv6MIrmdq6wLoUnw0PuzKgw/s640/Quiche-Sliced.jpg" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b style="font-family: verdana; font-size: 18px;"><span style="font-family: "verdana" , sans-serif;">What You Need for </span></b><b style="font-size: 18px;"><span style="font-family: "verdana" , sans-serif;">Quiche-A-Jo-Jo</span></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Baking Dish, approximately 32cm x 25cm x 6cm 12-1/2 x 10 x 2-1/2</span></div>
<span style="font-family: Verdana, sans-serif;"><span style="color: black; font-family: "verdana" , sans-serif; font-size: 18px;">You can also bake in individual </span><span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">ramekins. This quiche serves four - six, depending on what else you serve with it. See suggestions at </span><span style="font-family: "verdana" , sans-serif;">bottom</span><span style="font-family: "verdana" , sans-serif;"> of page.</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Coconut Oil - 1 tbs</span></div>
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<span style="font-family: "verdana" , sans-serif;">Onions - 3 red </span></div>
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<span style="font-family: "verdana" , sans-serif;">Spinach - 250g 9 ounces</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cherry Tomatoes - 400g 14 ounces </span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">W<i>hatever fresh, </i></span><span style="font-family: "verdana" , sans-serif;"><i>seasonal baby tomatoes you can </i></span><span style="font-family: "verdana" , sans-serif;"><i>get; a combination of yellow and red are ideal.</i></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Bunch of Salad Onions, about 125g 4-1/2 ounces</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Mature Cheddar - 350g 12 ounces</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pine Nuts or Bread Crumbs - 100g 3-1/2 ounces</span></div>
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<span style="font-family: "verdana" , sans-serif;">Eggs 12 Large</span>
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<span style="font-family: "verdana" , sans-serif;">Greek Yoghurt - 400g 14 ounces</span></div>
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<span style="font-family: "verdana" , sans-serif;">Coarse Black Pepper - 1 tbs</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVJ_rcP5vPxgdbUaP0ViVvZlpsJzhkhyphenhyphenBmmR3Wpt6E34s1BMYTUZF8gUVOiG4Q9wiwwD42EZN0aTJQyEZwPRxXBj_4JyY80IsAhVQP-8d1_59GRZ1U4v5oTjQ489wjUTZz9n3R3YpFAM/s1600/IMG_2126.jpg" imageanchor="1" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVJ_rcP5vPxgdbUaP0ViVvZlpsJzhkhyphenhyphenBmmR3Wpt6E34s1BMYTUZF8gUVOiG4Q9wiwwD42EZN0aTJQyEZwPRxXBj_4JyY80IsAhVQP-8d1_59GRZ1U4v5oTjQ489wjUTZz9n3R3YpFAM/s640/IMG_2126.jpg" width="640" /></span></a></span><br />
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<span style="background-color: transparent; color: red; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">What You Do</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Heat oven to 180c 350F</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Melt coconut oil over low heat, while peeling and chopping onions. Cook onions over medium - high heat, stirring often, until caramelized to golden brown goodness. This takes about twenty minutes.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Wash spinach and add to caramelized onions, stirring until spinach is thoroughly wilted and blended into onions.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Drain onion and spinach in colander. Leave to rest while preparing the test of your quiche.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Wash tomatoes, slice in half, set aside in large bowl.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Wash salad onions, dice and add to tomatoes.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Grate cheese and add to tomatoes, along with pine nuts or bread crumbs.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">In separate large bowl, break the eggs, beat for about 20 seconds with whisk. Add yoghurt, beat another 10 seconds. Add hot sauce, pepper and salt. Mix well. Add the onions and spinach until thoroughly blended.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Pour egg mixture into baking dish lined with baking paper. If you don't have baking paper, generously coat dish with coconut oil, or butter, as quiche will stick. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Top quiche with the tomatoes, cheese and pine nuts. Lightly press into egg mixture.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Place quiche in middle of hot oven and bake for approximately 45 minutes, depending on the depth of your baking dish. The deeper the dish, the longer it takes to bake. You'll know it's done when it doesn't wobble in the middle when shifted about. You want the top golden. When quiche is set firm, remove from oven and allow to rest a couple of minutes.</span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko5sGP9APUrGUFwMH5BYHuJNJTe30XMnHZXrLVCcxW5vWTrjR2uAqmJ7-vDk9Zt2cxeOhEoFASSKhel8i_OEn9ttiZMC6dAftTcyv7cQkMbYnZldgMOaFsyGKpo6hiQnImpLpDyZ2FDY/s1600/Quiche3.jpg" imageanchor="1" style="font-family: arial, helvetica, sans-serif; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko5sGP9APUrGUFwMH5BYHuJNJTe30XMnHZXrLVCcxW5vWTrjR2uAqmJ7-vDk9Zt2cxeOhEoFASSKhel8i_OEn9ttiZMC6dAftTcyv7cQkMbYnZldgMOaFsyGKpo6hiQnImpLpDyZ2FDY/s640/Quiche3.jpg" width="640" /></a></span></span></div>
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<span style="background-color: transparent; color: red; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Marsha's Notes</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Quiche tends to stick unless you loosen all around the sides, upon removing from oven. Do this with a wet butter knife, or a rubber type spatula. As long as the sides are loosened, you won't have a problem.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">The quiche will be very moist, but firm enough to cut and hold together on the plate. Do a sample cut, after allowing the quiche to rest for a few minutes. If it's is not as firm as you like, you can return it to hot oven for another five - ten minutes. Keep in mind, it will firm up as it cools down. If you're making it a day in advance, which you very well can do, it will be much firmer on the second day. Ideal for picnicking.</span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HDx3kUxtDXVLReBIp7vZZUrQd0VA5rlrqB3PCmKuTQfHhCyxruX3axPCCyfZdR22q7SRO1rG-RNlhRru7xmGWg_NtIPT1EGo_-C4c0fQl1rzo-_oZBRZMF-N_R8NydLbwYKPf3HOAgw/s1600/QuicheKitchen.jpg" imageanchor="1" style="font-family: arial, helvetica, sans-serif; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><span style="color: black;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HDx3kUxtDXVLReBIp7vZZUrQd0VA5rlrqB3PCmKuTQfHhCyxruX3axPCCyfZdR22q7SRO1rG-RNlhRru7xmGWg_NtIPT1EGo_-C4c0fQl1rzo-_oZBRZMF-N_R8NydLbwYKPf3HOAgw/s640/QuicheKitchen.jpg" width="480" /></span></a></span></span></div>
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<span style="background-color: transparent; color: red; font-style: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Ideas and Suggestions</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Homemade Sweet Potato or Yam Chips and Ham go beautifully with this crustless quiche. Sausages and Homemade Potato Chips too. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">You can make the quiche and ham the day before, then gently warm in oven, making the chips just before serving. </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">If you're inviting friends or family around for Sunday brunch, the perfect dessert is Banana Cream Pie.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">In summer serve with a few leaves of fresh rocket and a toasted bread basket.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">Some of my favourite beverages with this quiche are hot Fennel Tea; Cherry Nectar over ice; Iced Tea with Lemon; Pressed Apple Juice.</span></span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-17056909824696709072016-08-07T09:30:00.000+01:002017-06-09T12:56:33.359+01:00<div style="line-height: normal; margin-bottom: 6px;">
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<b><span style="color: red;">Garlic Citrus Chicken Wings</span></b></div>
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Wonderfully portable, packed with BIG flavour, these chicken wings are equally delicious eaten hot, at room temperature, or cold. Enjoy with a salad and garlic bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76fGlEujm7ls2J3VxDsjWfbC7kwWX99W13wMuuBjSctJaZs3nHuI6b_Hw_RAMATqfK_GvIEMGHRwN0U36fpVp7RZb2w4KlOKZs4ws_cA-OkpxiT93n7gLVyKFojCQtpR11JTdav5tMJI/s1600/IMG_0699.jpg" imageanchor="1" style="font-style: italic; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76fGlEujm7ls2J3VxDsjWfbC7kwWX99W13wMuuBjSctJaZs3nHuI6b_Hw_RAMATqfK_GvIEMGHRwN0U36fpVp7RZb2w4KlOKZs4ws_cA-OkpxiT93n7gLVyKFojCQtpR11JTdav5tMJI/s640/IMG_0699.jpg" width="640" /></a></div>
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<b><span style="color: red;">What You Need</span></b></div>
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Chicken - About 24 whole wings, or 36 - 48 pieces<br />
<i>Chicken wing drumettes work especially well</i></div>
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* Garlic - 2 whole heads</div>
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Limes - 6 juicy big ones</div>
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Olive Oil - 250ml 1 cup</div>
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Butter - 250g about 10 ounces</div>
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Coarse Black Pepper - 2 tbs</div>
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Crushed Red Pepper - 2 tbs </div>
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Coarse Sea Salt - 2 tbs<br />
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<b><span style="color: red;">Marsha's Notes</span></b></div>
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<i style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;">* Make sure you use good quality garlic, not too old, as you lose the flavour. </i></div>
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<i>If you want to infuse chicken with a bit of smokiness, as if you chargrilled it, add a tablespoon of quality sweet, smokey paprika. If you want your chicken hot, add a heaping teaspoon of hot paprika or hot chilli powder to the mix.</i></div>
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<i>If you want to serve garlic bread with your meal, consider doubling the recipe (sans the chicken) then separating out half the mixture before adding the seasoning. Generously spread on slices of crusty bread and grill in very hot oven (200c/400F) for about 10 - 12 minutes. The citrus adds a complimentary complexity to the garlic bread.</i></div>
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<i style="font-family: verdana; font-size: 16px;">As the wings can sometimes stick, lining pans with heavy aluminium foil, or baking paper, makes them easier to turn, not to mention a much </i><i style="font-family: verdana; font-size: 16px; text-align: center;">easier clean-up.</i><br />
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<b><span style="color: red;">What You Do</span></b></div>
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Remove wings from fridge and wrappings. Allow about an hour to reach room temperature.</div>
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If butter isn't super soft, gently melt it in small pan. Peel garlic and set aside. Juice four limes, set aside two for serving with the chicken. In blender or food processor, throughly combine citrus juice, olive oil, garlic and soft or melted butter, making sure the garlic is pulverised in the process.</div>
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<i>If you want to make garlic bread too, this is where you plit the mixture in half before adding seasoning. </i></div>
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Pour mixture into generous bowl, add pepper, chile flakes and salt. Mix thoroughly. </div>
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Heat oven to 170C 350F<br />
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Pour the garlic mixture onto your largest roasting pan. Be sure it has a generous lip for catching drips. If your roasting pan is too small to hold all the wings, use two.<br />
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Place wings on the pan and generously coat meat all over, getting every nook and cranny. If using whole wings, fold them into a triangle (see picture) Roast for about 30 minutes, then turn the chicken and continue roasting another 30 minutes.<br />
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<i>If you’re roasting chicken on two roasting trays in same oven, rotate trays about every 20 minutes.</i></div>
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Remove from oven, allow chicken to rest for about 10 minutes -<i> if you can bear to wait that long</i>. As they can sometimes stick to the pan, check and gently loosen with knife while resting.<br />
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Place chicken on large serving platter, pour leftover drippings from the pan over the top, and serve with wedges of limes. </div>
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<b><span style="color: red; font-family: "verdana" , sans-serif;">Ideas and Suggestions</span></b></h3>
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<span style="font-family: "verdana" , sans-serif;">For super garlicy chicken, double the marinade, reserve half, then pour over the wings after cooking, or offer little dipping pots as part of the meal. Superb.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Baby Cos Lettuce (called Little Gems, or Baby Gems in England) known as Romaine Lettuce in the states, is my favourite lettuce and is especially good with this chicken. Pull leaves apart, place on platter or plate, adorn with chicken wings, squeeze a bit of fresh lime juice (I prefer lime) over everything and you have the perfect meal. </span><br />
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<span style="font-family: "verdana" , sans-serif;">In warm weather, I like to have a big bowl of these wings in the fridge. A couple of Little Gems and a handful of wings is just what the working woman needs to keep herself going. </span></div>
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<span style="font-weight: normal;"><span style="color: red; font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iFyVMa_6lEp212hgBBckVIsa5oNtxKJIgyCuESzICjAbVrFMb4i_NAE2dlv830RKilQAsd6Og2q86eigbMeuDicWKLvGPCOPAUmbsgqSxKPQFVXUgSwHRhf4a_QrfouOKcT6UkoBKy8/s1600/IMG_0239.jpg" imageanchor="1" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iFyVMa_6lEp212hgBBckVIsa5oNtxKJIgyCuESzICjAbVrFMb4i_NAE2dlv830RKilQAsd6Og2q86eigbMeuDicWKLvGPCOPAUmbsgqSxKPQFVXUgSwHRhf4a_QrfouOKcT6UkoBKy8/s640/IMG_0239.jpg" width="560" /></a></span></span></div>
<h4>
<span style="font-weight: normal;"><span style="font-family: "verdana" , sans-serif;">One of my favourite utensils is the kind of basic rubber mallet you get from the hardware store. I use it for everything from separating and peeling garlic, to activating the juices in citrus fruits, before slicing and juicing. If you've never prepared garlic this way, give it a go. I think you'll find it faster than the knife method many chefs employ.</span></span></h4>
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<div style="font-family: 'Lucida Grande';">
<span style="color: red; font-size: large;"><span style="color: red; font-size: x-large; font-weight: bold;">I</span><span style="font-size: large;">'m</span></span><span style="font-size: large;"> mad about autumn. The food. The golden light. The piles of crunchy leaves. The crisp, fresh air and clear starry nights. The encroaching darkness. The obviousness of everything coming to an end. The feeling of urgency, as we gather the last of our harvest before winter settles in. The colours, <i>aaaah yes the colours</i>. </span><br />
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<span style="font-family: "lucida grande"; font-size: large; text-align: left;">I'm thinking I'd like to play this name game at a little dinner party for six, perhaps set up in two teams with a time limit. It would be fun to see what we come up with, though admittedly we now have a big head start. Already, after finishing the above list, I'm reminded of other </span><span style="font-family: "lucida grande"; font-size: large;">colours that share their name with food. <i>Tea. Brandy. Papaya. Olive. Honeydew. Melon. Toast. </i>This game has seemingly endless possibilities. I bet we could go on like this for days, but we're talking about autumn.</span></div>
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<span style="color: red; font-size: x-large;"><b>I</b></span><span style="font-size: large;">n autumn, if you're in exactly the right place, at exactly the right time, as I once was in New Hampshire, you will see every shade of red, orange, yellow, and green all at once. And you will never forget it. It will make you long for autumn all your days.</span></div>
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<span style="font-size: large;">Autumn, when everything is dying, is when I feel the most ALIVE. This is when I long to be outdoors, walking, preferably with a hearty picnic hamper, carried by a strong-armed sweetheart.</span></div>
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<span style="font-size: large;">Most of the time though we're out <i>autumning</i> without sustenance. When we get home, we're ravenous for a tummy warming meal that doesn't take too long. One of my favourites is meatloaf, topped with mashed potatoes and served with small roasted carrots. </span></div>
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<span style="font-size: large;">This recipe is very forgiving. You can make four individual meatloaves, in small casserole dishes, which go directly to the table, or one family size meatloaf in a large casserole dish. The family size option makes it easier if you fancy a meatloaf sandwich the next day.</span><br />
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<b><span style="color: red; font-size: large;">Meatloaf Topped with Mashed Potatoes</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwJQt9OSCti_g-ta7lAAbDHJxhHmAITwrTPY0WsD8047jC5dyoBgnRAXwoW3LGNgDFBGvSpMLdDERQZJAfyMIdcGvOWrkspM0sYl8xJq5mTXXGY8d_wJeuT6zgYE7ou1e4YlaZGHfblaA/s1600/meatloafcoveredinmash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwJQt9OSCti_g-ta7lAAbDHJxhHmAITwrTPY0WsD8047jC5dyoBgnRAXwoW3LGNgDFBGvSpMLdDERQZJAfyMIdcGvOWrkspM0sYl8xJq5mTXXGY8d_wJeuT6zgYE7ou1e4YlaZGHfblaA/s640/meatloafcoveredinmash.jpg" width="480" /></a><b><span style="color: red; font-size: large;">What You Need </span></b></div>
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<span style="font-size: large;">Ovenproof dish. My favourite family-size casserole dish is a 38cm x 24cm x 6cm, or 14-1/2" x 9-1/2 x 2-1/2" rectangular baker. Individual casseroles can be any size you like. I have used everything from ovenproof bowls to large muffin tins.</span></div>
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<span style="font-size: large;">Minced Beef or Turkey - about 900 grams/2lbs</span></div>
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<span style="font-family: "lucida grande"; font-size: large;">Bread - 4 slices of something flavourful like sourdough or rye</span><br />
<span style="font-family: "lucida grande"; font-size: large;">Milk - 240ml, about a cup</span><br />
<span style="font-family: "lucida grande"; font-size: large;">Eggs - 2</span><br />
<span style="font-family: "lucida grande"; font-size: large;">Coarse Salt, Pepper, Chilli Flakes - 1 tbs each</span><br />
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<span style="font-size: large;">Parsley - 1 tbs dried, or </span><span style="font-size: large;">handful of finely chopped fresh</span></div>
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<span style="font-size: large;">Worcestershire or HP Sauce - 120ml, about 1/2 cup</span></div>
<span style="font-family: "lucida grande"; font-size: large;">Echalion Shallots - 400g, about 8</span></div>
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<span style="font-size: large;">Baby Tomatoes - 2 or 3 handfuls</span></div>
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<span style="color: red; font-size: large; font-weight: bold;">What You Do</span></div>
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<span style="font-family: "lucida grande"; font-size: large;">Remove mince from </span><span style="font-family: "lucida grande"; font-size: large;">fridge and allow to reach room temperature.</span><br />
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<span style="font-size: large;">Preheat oven to 180C/350F</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN2wlZ6EOkp1rTlMfAJR4LOmyG9PGVjybDJ-PnaqG90T9QA3oEG1V4Ze6iLUeLnpZ6UAy6NKbIhkd-qLjW0wgSol1MvENvbJBgYHPEkLYH2SRLtXKbVvM7IcRHYr8rjcwcAtGY9nFqsHn/s1600/IMG_2846.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN2wlZ6EOkp1rTlMfAJR4LOmyG9PGVjybDJ-PnaqG90T9QA3oEG1V4Ze6iLUeLnpZ6UAy6NKbIhkd-qLjW0wgSol1MvENvbJBgYHPEkLYH2SRLtXKbVvM7IcRHYr8rjcwcAtGY9nFqsHn/s400/IMG_2846.JPG" width="350" /></a><span style="font-size: large;">Prepare casserole(s) by coating inside surface with olive oil. Set aside.</span></div>
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<span style="font-size: large;"><span style="font-family: "lucida grande";">Tear bread into big chunks, place in large bowl with milk, eggs and seasoning. Peel and rough chop shallots. Add to bowl with the mince. Mix well with clean hands <i>(there's no better utensils)</i> Place meatloaf into prepared casserole(s) leaving plenty of room for mashed potatoes. Top with small tomatoes, slightly pressed into the mixture.</span></span></div>
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<span style="font-size: large;">Bake in hot oven, half an hour for small meatloaf, 40 - 45 minutes for large. If you're serving with roasted carrots, depending on size, you'll want to have them roasting about 30 minutes before the meatloaf. Carrots always take longer than anticipated.</span></div>
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<span style="font-size: large;">While meatloaf is cooking, prepare mashed potatoes. <i>(See index for buttermilk mashed potatoes) </i>Remove meatloaf from oven, top with mashed potatoes. If you're not too ravenous by this point, put the potato-topped meatloaf back in the oven, under the broiler for a couple of minutes, until the top is slightly browned. Serve with a scoop sweet butter and freshly ground pepper on top. </span></div>
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<b><span style="color: red; font-size: large;">Ideas and Suggestions</span></b><br />
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<span style="font-size: large;">This same basic recipe makes excellent meatballs, with the addition of a head of finely chopped garlic and a tablespoon of Oregano or Italian Spices. Use either beef or turkey, or a 50 - 50 combination of minced pork with either.</span></div>
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<span style="font-size: large;">If you're lucky enough to have leftover meatloaf, make sandwiches using a nubby textured bread, or rolls, slathered with mild mustard (not the super hot English mustard) garnished with a bit of peppery rocket. </span></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">Beverage of choice with meatloaf is apple cider, preferably the real stuff we get in England, or hand-pressed Apple juice.</span></div>
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<span style="font-size: large;">For dessert, you can't beat an autumn inspired crumble. I'm partial to pear and apple crumble, made with a crunchy brown sugar and slivered almond topping. Gingerbread too, is the perfect autumn finish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERdlwu1oIUEMFGYSY_aOqhQp3S-LoK357UqrVMshJe2QtvhcBSrvQc2fxgt3Ggd8xrLEBGi-6uWFml8LwK3PkJ0XtVfk1-jlYLYQTMYWVdCOu6uZ1avIEDfa7pTjxaBOCrWxXfA3nq6s/s1600/IMG_0930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERdlwu1oIUEMFGYSY_aOqhQp3S-LoK357UqrVMshJe2QtvhcBSrvQc2fxgt3Ggd8xrLEBGi-6uWFml8LwK3PkJ0XtVfk1-jlYLYQTMYWVdCOu6uZ1avIEDfa7pTjxaBOCrWxXfA3nq6s/s640/IMG_0930.jpg" width="572" /></a></div>
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<span style="font-size: large;">I recently discovered New Zealand's yodeling cowgirls, the </span><span style="font-size: large;"><b>Topp Twins</b></span><span style="font-size: large;">. If you want to have a fun night, eating dinner in front of the television, treat </span><span style="font-size: large;">yourself to the Topp Twins 2009 documentary, </span><span style="font-size: large;"><b>Untouchable Girls</b></span><span style="font-size: large;"><b>.</b> They're a hoot and a half. After watching the film, I immediately bought the song of the same name, </span><span style="font-size: large;"><b>Untouchable Girls</b></span><span style="font-size: large;"> off iTunes. I smile broadly every time I listen to it.</span><br />
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-11087049085818546482015-07-14T02:16:00.000+01:002016-08-10T13:35:21.537+01:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4Z3UFwXGEDkW_SKvwyVThHjiu6uwoqsU4SaIqRxT5uh-SWtPgrXih2HonU4HvU8rvLtxOnkTjh_CkD_HO8xBKIpQS3TcUE_giq0FLLwUjbqgxSBrhxp0CmCjRtYV__mnSYIxHd2AxNo/s1600/BarbecueDrumettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4Z3UFwXGEDkW_SKvwyVThHjiu6uwoqsU4SaIqRxT5uh-SWtPgrXih2HonU4HvU8rvLtxOnkTjh_CkD_HO8xBKIpQS3TcUE_giq0FLLwUjbqgxSBrhxp0CmCjRtYV__mnSYIxHd2AxNo/s640/BarbecueDrumettes.jpg" width="640" /></a></div>
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<b><span style="color: red; font-family: "verdana";"><span style="font-size: large;">Barbecue Chicken Wing Drumettes</span></span></b></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">I’m always up for ideas on making
entertaining as relaxed and hospitable as possible. This often means making the
kind of food that tastes better the day after it’s prepared. Chili, soups and all
sorts of one-pot-wonders fit this category, as does fried chicken, potato salad
and these spicy barbecue chicken wing drumettes. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">More often than not barbecue food comes
out dried and overcooked unless you’re a grill master like <a href="http://www.missfixituk.com/" target="_blank">Diane Mansfield</a> AKA <a href="http://www.missfixituk.com/" target="_blank">Miss Fix It</a>.<o:p></o:p></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvup5zluV7rQ1x63EX1iakf49T6Wh9NOBSu4m9JpqgyQlE3mYpbN5A_VdPiQ84HlzwyMq-4mIqLcVL6UfgrNceVnl_gGPtitN3ilNNmyryij24mtY041cEGheWjWuEeb3gzBi2uz5Hw4/s1600/STEAKDIANE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvup5zluV7rQ1x63EX1iakf49T6Wh9NOBSu4m9JpqgyQlE3mYpbN5A_VdPiQ84HlzwyMq-4mIqLcVL6UfgrNceVnl_gGPtitN3ilNNmyryij24mtY041cEGheWjWuEeb3gzBi2uz5Hw4/s640/STEAKDIANE.jpg" width="598" /></a></span></div>
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<span style="font-family: "verdana"; font-size: large;">One way to avoid this is to roast
your meat in the oven with a ton of sauce. Then you can either reheat it in
oven or grill, or serve at room temperature.</span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">These tasty drumettes are perfect
for a buffet, party, picnic, potluck lunch, or as a starter. The trick to
keeping the chicken super tender and moist is the sauce. Use a lot so it
doesn’t burn, scorch or disappear. You can do the same treatment with any cut
of chicken or ribs. <o:p></o:p></span></span></div>
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<b><span style="color: red; font-family: "verdana";"><span style="font-size: large;">What You Need</span></span></b></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Heavy Duty Foil <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">A whole lot of Barbecue Sauce <i style="mso-bidi-font-style: normal;">(<a href="http://www.loverskitchen.com/search/label/BARBECUE%20SAUCE" target="_blank">Homemade</a> or your favorite commercial sauce)</i>
– 1.02kg/36 ounces <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Chicken Wing Drumettes – 1.5kg/3-1/2
lbs<o:p></o:p></span></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: "verdana";"><span style="font-size: large;">What You Do<o:p></o:p></span></span></b></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Heat the top part of your oven
(grill) to 200C/375F<o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Line large roasting pan with
heavy-duty foil (this well make clean up quick later)<o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">In very large bowl combine the chicken
with all that barbecue sauce. Mix well. Spread out evenly on foil lined baking
sheet. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Roast under hot grill, about eight
inches (20 centimeters) from heat source, for 20 - 25 minutes, until nicely
browned (yes, it browns through the sauce) Turn chicken and continue roasting
another 20 – 25 minutes until well toasted and slightly crisp but not burnt. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">If you’re serving the next day,
simply allow the chicken to cool, shifting drumettes a bit, while still hot to
make sure they don’t stick to the foil. Keeping them in the same foil, wrap
snugly, store in large bowl in fridge until ready to eat. Enjoy within 24 hours
after cooking.<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: red; font-family: "verdana";"><span style="font-size: large;">Ideas and Suggestions<o:p></o:p></span></span></b></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Serve with stacks of napkins and
hand wipes. These are messy. Potato salad and a crisp, cold salad of iceberg
lettuce, cucumbers and spring onions with creamy buttermilk dressing make the
perfect accompaniment. Also delicious paired with macaroni and cheese. Children
especially love this combination. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Best Beverages are iced tea,
lemonade, ginger ale or beer, lager, and cider. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">For dessert offer guests (or
yourself) a selection of quality ice cream adorned with fan wafer.</span></span></div>
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<span style="font-family: "verdana";"><o:p><span style="font-size: large;"></span></o:p></span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-30896586991766836722015-07-05T16:22:00.000+01:002015-07-15T15:11:10.079+01:00<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HiW8kxQqBvpPE9uVL3nBhWXVfLQPZE22KweGKMhHJpUwk06knLRMSAauDrFSBcX1GlgZ1kT-rdoJpNF23poiAYI-JfkBKh5-W4DO0OS8npI0kxaDHuBfal7ba-cnapDAWBfYnPZaBnU/s1600/codfingers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HiW8kxQqBvpPE9uVL3nBhWXVfLQPZE22KweGKMhHJpUwk06knLRMSAauDrFSBcX1GlgZ1kT-rdoJpNF23poiAYI-JfkBKh5-W4DO0OS8npI0kxaDHuBfal7ba-cnapDAWBfYnPZaBnU/s640/codfingers1.jpg" width="640" /></span></a></div>
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large; font-weight: bold; line-height: 33px; white-space: pre-wrap;"><br /></span>
<span style="color: red; font-family: Verdana, sans-serif; font-size: large; font-weight: bold; line-height: 33px; white-space: pre-wrap;">Get Your Oven Fried Cod Here</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large; line-height: 1.38; white-space: pre-wrap;">While England’s favorite meal is now purported to be curry, my favorite English supper has long been fish and chips. For years I experimented trying to replicate the crispy, puffy, golden batter that regularly encases cod or haddock in British pubs and restaurants. And while the results were pretty good, they were never good enough to share. Ultimately I concluded that unless I was willing to invest in a deep fryer and a whole lot of oil, I’d have to come up with a better idea for making fish and chips at home.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Taking a page from my Oven Fried Chicken recipe, I concluded that a similar treatment might work with well with cod and haddock. And so it does as long as you use quality breadcrumbs and fish.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I regularly make breadcrumbs from the crust and end pieces of soya and linseed brown bread. The brand I use is </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Vogel</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. When making crustless finger sandwiches, I set aside all the crust I cut off and store it in a freezer bag until needed for breadcrumbs. Then I grind the crust in a food processor or blender, in small batches for fish and chicken fingers, as well as meatloaf and for topping macaroni and cheese.</span></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: black;">Yesterday would have been Richard's birthday. The fifth he has missed, or rather I have missed celebrating with him. I was determined to perfect this recipe as it was one of his favourites. </span>This is a million miles away from the stogy, tasteless stuff sold in supermarkets. </span><span style="line-height: 1.38; white-space: pre-wrap;">It’s more fun to eat fish fingers than pieces of fish because you can literally use your fingers.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="background-color: transparent; color: red; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Need</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">to make 8 – 10 plump fingers</span></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Breadcrumbs – 800g/28 ounces</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Eggs - 4</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Corn Flour – 400g/14 ounces Corn Starch</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sea Salt Flakes – 1 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chili Flakes – 1 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Coarse Black Pepper – 1 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cod or Haddock Loins (skinless, boneless, center cut) About 400g/14 ounces</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rapeseed Oil – 125ml/1/2cup</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><i><span style="background-color: transparent; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Optional: Lemons and/or Limes – </span><span style="background-color: transparent; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">cut into squeezable wedges</span></i></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: red; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Do</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You’ll need several large plates and a large, shallow sided baking tray.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat oven to 180c/350F</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I usually work with half the ingredients, replenishing with the second half as needed.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place half the breadcrumbs on a plate.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Beat two eggs, add half the salt, chili and pepper, pour onto a second plate.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour out half the corn flour/corn starch onto a third plate.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut the cod or haddock into whatever size you like. Thicker pieces are tastier. I use scissors for this task. Set cod pieces out on fourth plate, next to the corn flour/starch.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pour oil onto baking tray. Set aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Working with two or three pieces at a time, roll cod pieces in corn flour/starch. Coat thoroughly. Next roll fish in seasoned egg. Finally roll in breadcrumbs coating all sides. Place on baking tray and repeat the process until you’ve used all the fish.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake in the middle of hot oven about 30 minutes, turning once half way through the cooking process. Fish should be toasty on all sides. The color will depend on the kind of breadcrumbs you use. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">While fish is baking wash lemons and/or limes. Cut into wedges and set aside.</span><br />
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<span style="color: red; font-family: Verdana, sans-serif; font-size: large; font-weight: bold; line-height: 1.38; white-space: pre-wrap;">Ideas and Suggestions</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’m not a fan of tartar sauce or malt vinegar. If you are by all means enjoy it with your fish fingers.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve fish with fresh watercress or iceberg lettuce. Sliced tomatoes are always a welcome accompaniment. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Also excellent with homemade oven chips, potato salad or cottage cheese.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Transports well for picnics and equally tasty served at room temperature.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemonade, limeade, sparking grapefruit, your favorite white wine, lager or ale all go well with fish.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana, sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="line-height: 33px; white-space: pre-wrap;">Lemon Meringue Pie, Lemon Curd Yogurt, Raspberry Sorbet, or a bowl of Fresh Berries with a dollop of cream make a festive finish. I also love a pot of fennel or lemon balm tea after this happy meal. </span></span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-79576915292031918602015-06-30T16:53:00.000+01:002020-02-14T02:40:54.419+00:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGwzsP_gsV5mO2jshJA24w1tQqNC6GYVhqMUaJbZiD4LDxbny2kSzd_ZtuthGh9v96t1jDsny0MsmtV1Ti_0HFEX6lKGm1wOA-z7pZmIcVXeQVrrS4vNfzPGj3gjlEVE-J64zCu3rnug/s1600/IMG_5705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGwzsP_gsV5mO2jshJA24w1tQqNC6GYVhqMUaJbZiD4LDxbny2kSzd_ZtuthGh9v96t1jDsny0MsmtV1Ti_0HFEX6lKGm1wOA-z7pZmIcVXeQVrrS4vNfzPGj3gjlEVE-J64zCu3rnug/s640/IMG_5705.JPG" width="640" /></a></div>
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<span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;"><b>Kitchen Love</b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: large;">I am preparing to move. I don't know when, or where, but I know I will leave the sweet home I shared with Richard.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">As I winnow out books, keepsakes, collections housewares, clothes, shoes, accessories, and much of the stuff of life, I'm struck by how much I love my small, mighty kitchen. </span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Lovers Kitchen looks out onto the back garden with a generous, well-placed window. It's often bathed in natural light. The sink is enormous. You can place the largest roasting pans in it flat down, with ample room to spare.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">The beechwood counters are tall, installed to my specifications. The pot rack in the corner, holds all the essential pots and pans, with ample space underneath for everything from a radio/CD player, to dozens of oils, vinegars and spices.</span></span><br />
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<a href="http://1.bp.blogspot.com/-kME9WNmUF2U/TtYjSiLMx_I/AAAAAAAAEl8/gcET87U4pHs/s1600/PB300077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://1.bp.blogspot.com/-kME9WNmUF2U/TtYjSiLMx_I/AAAAAAAAEl8/gcET87U4pHs/s640/PB300077.JPG" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">The walls are the colour of butter, the only colour I ever want my kitchen to be. There's a handmade white subway tile splash back. One tile says Lovers and a second says Kitchen. Three tiles sport rough hearts made with a sponge and ceramic paint.</span></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Love hangs from the wall in red painted wrought iron. When I bought it it was beige. Who makes a heavy, iron love sign in beige? I bought it for £25 from a display window at Marks and Spencers.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Several years ago I paid £100 for four LED light bulbs. Soft white LED light is the only artificial light for me, besides fairy lights. I have dozens of strands of fairy lights in my house. It's the only way I survive the grayness of England. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;">There's a small cramped pantry without much light. I'm forever employing the flashlight on my iPhone to rummage through all the stuff I stash in there.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;">My wonderful friend, New Zealander, </span><a href="http://www.missfixituk.com/" style="font-family: Verdana, sans-serif;" target="_blank"><span style="color: red;">Miss Fix It</span></a><span style="font-family: "verdana" , sans-serif;">, built my kitchen in the summer of 2011, a couple of months after Richard died, when I was still crying my eyes out every single day.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Most of my kitchen accessories, pots, pans, decor are red. My mother always wanted a red and white kitchen, so I must have picked up that particular predilection from her.</span><br />
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<span style="font-family: "verdana" , sans-serif;">There are of course plenty of hearts. I try not to over do them, but it's hard not to as everyone buys me heart hostess gifts when they come to dine.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="http://www.missfixituk.com/" target="_blank"><span style="color: red;">Miss Fix It</span></a> made me a super-duper sturdy step stool from the wood leftover from the counters. It weighs an absolute ton, but I adore it. It's the only step stool I ever felt secure standing on. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;">We put racks with S-hooks everywhere so I can easily hang the things I use regularly like measuring cups, towels, pot holders, scissors, calendar, et al. It may sound like a small thing, but it makes a huge difference in the serviceability of the kitchen. </span></span><br />
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<a href="http://4.bp.blogspot.com/-glCrixLeXtQ/TtYk_vte72I/AAAAAAAAEos/M-clV4XzYMg/s1600/PB300134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-glCrixLeXtQ/TtYk_vte72I/AAAAAAAAEos/M-clV4XzYMg/s640/PB300134.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">When you really look at my 8 x 10 kitchen, you can see how well thought out it is. Every possible inch is used wisely. As a result, it's a happy place to cook. I'd take this kitchen over almost any other I've seen, including kitchens many times larger. I think this says a lot about the importance of designing a space for the way you live, entertain and work. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">I spent about £12K/$16K on my sweet kitchen. That excludes the hob, oven, fan, and fridge, which were all in place when we did the remodel. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">The single most expensive thing in the kitchen is the commercial sink. I wanted a thick white, Belfast style sink. And that's what I got, but it kept mysteriously cracking, so after returning the third one we had to source a sink that could fit in the space without too much reconstruction. That's how I got my £800/$1200 sink. And I don't even like stainless steel - but I do appreciate the size of that sink. </span></span><br />
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<a href="http://1.bp.blogspot.com/-5Vu8vxe0F8E/Tu0Bx1FEDhI/AAAAAAAAEqY/qC1Adp_uNtc/s1600/PB300096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-5Vu8vxe0F8E/Tu0Bx1FEDhI/AAAAAAAAEqY/qC1Adp_uNtc/s640/PB300096.JPG" width="582" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">If I could only customize one room in my house, there's no question it would be the kitchen, followed closely by the bathroom. I'm sure most people feel the same way. I can easily understand the appeal of designing and building your own home. Much as I love my kitchen, there's still plenty I dislike about it, starting with how removed it is from the rest of the house. I'm definitely an open plan, loft lover, light years away from the 1950's semi I've called home for over a decade.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40Rads0ky08MnGJQFhA-UkJCr8DeB29ytmKxIk5s-tuEzvuy2Q5xvNSYXGmCgG9mwpKzj_rDNtosDyrYeYXYLTljXfdCakVIp4gKVFJqnKeB74iAwswo7y_RThE0bKpyfoKiQxAPOpK8/s1600/PB300109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40Rads0ky08MnGJQFhA-UkJCr8DeB29ytmKxIk5s-tuEzvuy2Q5xvNSYXGmCgG9mwpKzj_rDNtosDyrYeYXYLTljXfdCakVIp4gKVFJqnKeB74iAwswo7y_RThE0bKpyfoKiQxAPOpK8/s640/PB300109.JPG" width="480" /></span></a></div>
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<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: "verdana";"><span style="font-family: "verdana" , sans-serif; font-size: large;">It takes time, vision, passion, and yes money to make a home. I've a lot of ideas about my next one starting with the kitchen. It should have room for a huge round table for six, with built-in lazy susan and little underside drawers for each guest to reach into and fetch out a surprise.</span></span><br />
<span style="font-size: large;"><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: "verdana";"><br /></span>
<span style="font-family: "verdana";">What do you think are the most important features in a highly functional kitchen besides overall spaciousness and a generous budget? </span></span></div>
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<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: "verdana"; font-size: large;">Here's My List</span><br />
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<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: "verdana";"><i>* Notes I'm lucky to have now</i></span></span><br />
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<span style="font-family: "verdana"; font-size: large;">* Loads of natural light and soft white led lights in all the right places</span></div>
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<span style="font-family: "verdana"; font-size: large;">Large open plan with plenty of room for six to spread out for dinner</span></div>
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<span style="font-family: "verdana"; font-size: large;">* Built-in water filters for clean, tasty water</span></div>
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<span style="font-family: "verdana"; font-size: large;">* Huge commercial sink with goose neck spray tap</span></div>
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<span style="font-family: "verdana"; font-size: large;">Tall, thick white marble counters and plenty of 'em</span></div>
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<span style="font-family: "verdana"; font-size: large;">Commercial Gas Range with big oven, six burners and a griddle</span><br />
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<span style="font-family: "verdana"; font-size: large;">Two or three ovens</span></div>
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<span style="font-family: "verdana"; font-size: large;">Thoughtfully designed walk-in pantry with ample smart storage and lighting</span></div>
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<span style="font-family: "verdana"; font-size: large;">Open shelves and custom storage for everything from glassware and cutlery to pots and pans, wine, spices, books, and counter top appliances</span></div>
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<span style="font-size: large;"><span style="font-family: "verdana";">Commercial Appliances: Side-by-side refrigerator/freezer with ice maker and water dispenser,</span><span style="font-family: "verdana";"> garbage disposal, dishwasher, quiet, high functioning extractor fan</span></span></div>
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<span style="font-family: "verdana"; font-size: large;">Commercial grade, easy clean flooring that hides all my spills</span><br />
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<span style="font-family: "verdana"; font-size: large;">More than enough electrical outlets, including discreet charging station for phones, pads and computers</span></div>
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<span style="font-family: "verdana"; font-size: large;">* Super sturdy pot rack and sturdy, custom made step stool</span><br />
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<span style="font-family: "verdana"; font-size: large;">* Built-in wine, oil, vinegar, spice racks</span><br />
<span style="font-size: large;"><span style="font-family: "verdana";"><br /></span><span style="font-family: "verdana";">Comfortable writing nook for computer, camera, books, et al.</span></span><br />
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<span style="font-family: "verdana";">Commercial Quality Kitchen Aid Mixer, Cuisinart Food Processor, Juicer, Blender, Cast Iron Pots and Pans</span></span><br />
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<span style="font-family: "verdana";">Pizza Oven (one can dream) </span></span><br />
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<span style="font-family: "verdana";">Plenty of fresh air with door leading to private outside space</span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana";">Views to garden, patio or anything beautiful</span></span></div>
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<span style="font-family: "verdana"; font-size: large;">I've pulled together ideas for my dream Lovers Kitchen over at <a href="http://www.houzz.com/ideabooks/51659404/thumbs/lovers-kitchen" target="_blank"><span style="color: red;">Houzz</span></a>:</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This album makes me appreciate what I really want is one enormous kitchen that's also the dining and living space. That's what what I respond to when looking at the hundreds of thousands of kitchen options on <a href="http://www.houzz.com/ideabooks/51659404/thumbs/lovers-kitchen" target="_blank"><span style="color: red;">Houzz</span></a>. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Tulips. Did I mention Tulips? A kitchen must have fresh Tulips. </span><br />
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-10100559234067283512015-06-24T14:26:00.000+01:002020-02-14T02:43:03.559+00:00Sandwich Shop<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyENN67TyrdqaqmFps1OGmDCB6cG9lNXaFbcV0UAEB10wipqn-Io3wJbuYYBk0vsCFhlqBY3P4Kjj7OcfWWa3ARx5E4GzUbdvmZBYgH21gIKro2iHH5PBOhyVAtPzprBGI3466ntb32Ig/s1600/Summer+Picnic+2.jpeg" imageanchor="1" style="font-family: verdana; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyENN67TyrdqaqmFps1OGmDCB6cG9lNXaFbcV0UAEB10wipqn-Io3wJbuYYBk0vsCFhlqBY3P4Kjj7OcfWWa3ARx5E4GzUbdvmZBYgH21gIKro2iHH5PBOhyVAtPzprBGI3466ntb32Ig/s640/Summer+Picnic+2.jpeg" width="640" /></a><span style="font-family: "verdana"; font-size: 100%;"><span style="color: red; font-weight: bold;"><br />
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</span></span><span style="font-family: "verdana"; font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvvEVS3kJYcBd5i9jvNnh6vlawn1hUA1fVSStJsNZoI877feJcvRDYWWCedUblm76vXqlKpd1z3LyE5yJyzkxLKo3FcFA0L8FQKZ0pM0RjDqJwrmGSxILAm2cpbM9Bix2zRGq1QmFOani/s1600/vintage_advertising_6_1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494549543238610834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvvEVS3kJYcBd5i9jvNnh6vlawn1hUA1fVSStJsNZoI877feJcvRDYWWCedUblm76vXqlKpd1z3LyE5yJyzkxLKo3FcFA0L8FQKZ0pM0RjDqJwrmGSxILAm2cpbM9Bix2zRGq1QmFOani/s400/vintage_advertising_6_1.jpg" style="float: left; height: 576px; margin: 0pt 10px 10px 0pt; width: 376px;" /></a></span><span style="color: red; font-family: "verdana"; font-size: 180%; font-weight: bold;">w</span><span style="font-family: "verdana"; font-size: 100%;">hen my daughter was a wee lass, we loved lunching at a local restaurant called The Velvet Creamery. We always had the same thing. Ham and salami on a French roll slathered with Thousand Island dressing, packed with shredded iceberg lettuce and sliced tomatoes.</span><span style="font-family: "verdana"; font-size: 100%;"></span><span style="font-size: 100%;"> </span><br />
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<span style="font-family: "verdana" , sans-serif;">Besides the generous sandwich, the platter came with ridged potato chips and a crunchy, sliced gherkin. Our drink of choice was classic bottles of Coca-Cola poured into frosty, ice-packed glasses. For dessert, we shared a banana split made with three scoops of chocolate ice cream, sliced bananas, hot fudge sauce, crushed almonds, and cherries.<br /> <br />
I occasionally recreate our Velvet Creamery lunches transporting myself back to California’s sweltering Central Valley, happily munching away in a vinyl booth with Antoinette.</span><br />
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<span style="font-family: "verdana" , sans-serif;">While I have a devil of a time finding the ingredients I need for Mexican food in England (even in London) I don’t have to look far for all the components required to make many of my favorite sandwiches, the exception being really good beef pastrami.</span><br />
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Maybe because they are so transportable, sandwiches can take us anywhere we want to go. School lunchbox. Picnics. Long road trips. Even skiing.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />One of my friends used to make the best sandwiches for our skiing adventures in Lake Tahoe’s National Forest. Even hopelessly lost, finding our way back to the car in darkness we felt invincible, well fortified by sandwiches.<br />
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I love sandwiches so much I have considered house hunting in the Medieval town of Sandwich, Kent, just to get the address. Legend has it that around 1762, John Montagu, the 4th Earl of Sandwich, asked his cook, or wife, or mistress <i>(we can be certain it was a woman)</i> to serve him some meat, between two slices of bread, thus allowing him to continue gambling, without breaking for a traditional meal. </span><br />
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<span style="font-size: 100%;"><span style="font-family: "verdana" , sans-serif;">Uh-huh. More likely, he shouted, <i>“Wench, get me something to eat --- and be quick about it.”</i></span></span><br />
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<span style="font-size: 100%;"><span style="font-family: "verdana" , sans-serif;">The Earl of Sandwich was so fond of this handy meal, he rarely bothered eating anything else. Local folk accustomed to seeing him eating his meat, between two slices of bread got to calling it a sandwich. And it stuck.</span><span style="font-family: "verdana" , sans-serif;"><i><br /></i>
<br />Decades before boorish Montagu came into the picture, women were making their children and husbands sandwiches. Of course we were. It’s the ideal portable food. We're practical multitasking Goddesses. We easily caught on to the idea of eating on the hoof, long before a man got it into his head.<br />
<br /><i>Anonymous is always a woman --- and trust me --- so was the originator of the sandwich.</i></span></span><br />
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</span><span style="font-size: 100%;"><span style="font-family: "verdana" , sans-serif;">In Giovinazzo, Italy, there's an annual <b>Festival of Grandmother's Sandwiches</b> every summer. Given southern Italy's gorgeous selection of vegetables and fruits, it's not surprising that the most popular panini at the event is vegetarian. Italian rolls are slathered in homemade tomato sauce adorned with thinly sliced parmigiana, aubergine, mozzarella, and basil. Other popular sandwich fillings include spicy ricotta, artichoke hearts, sun-dried tomatoes, and hyacinth bulbs in oil.<br />
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If I had a sandwich shop in Sandwich, or anywhere else, the menu might look something like this . . .</span><br />
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</span><span style="color: #336666;">All sandwiches come with gherkin and crisps (in American lingo, that’s pickle and chips)</span><br />
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<span style="color: #336666;">Ham and salami with Thousand Island dressing, shredded iceberg lettuce, tomato, on a large, beautiful French roll.</span> <span style="color: #336666;"><br />
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Roast chicken, cream cheese and rocket, on granary bread</span> <span style="color: #336666;"><br />
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Roast turkey and homemade cranberry sauce, on sourdough bread</span> <span style="color: #336666;"><br />
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Smoked salmon, cream cheese, chives, on crustless wholemeal bread</span> <span style="color: #336666;"><br />
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Boiled eggs, butter and cress, on crustless white bread</span> <span style="color: #336666;"><br />
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Mature, organic cheddar, sun dried tomato mayonnaise, and Branston’s chunky pickle relish, on whole meal baguette</span> <span style="color: #336666;"><br />
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Albacore tuna, mayo, watercress, on brown farmhouse bread</span> <span style="color: #336666;"><br />
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Meatloaf (made with minced beef, red onions and Marmite) American mustard, tomato, lettuce, on malted brown bread</span> <span style="color: #336666;"><br />
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Roast Beef: Thinly sliced roast beef, with creamy horseradish sauce, and baby spinach, on sourdough roll</span> <span style="color: #336666;"><br />
<br />
Roasted Vegetable: Italian peppers (mild) with portabella mushrooms and marinated artichokes, olive oil and balsamic vinegar, on toasted ciabatta. Tasty enough to bring out the vegetarian in anyone.</span> </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 100%;"><span style="color: red; font-weight: bold;"><br /></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 100%;"><span style="color: red; font-weight: bold;"><i><span style="color: #134f5c;">Naturally, you also can get anything you fancy made on gluten free bread or bagel. </span></i><br />
<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZN0M4rmErU6P7_EN_EEdkNYxKrhrr0MH3PIMjdanjINLriE77n_4_tYpDmgN2pbuC5xhGMchBH0yTvz_q-egMMAXls9Su23MOFsqlp00MkxMlgEGAC7LY5q2Eip8wKTGLqSRNxH5HAQ/s1600/CHICKENDIP1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494509189695366482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZN0M4rmErU6P7_EN_EEdkNYxKrhrr0MH3PIMjdanjINLriE77n_4_tYpDmgN2pbuC5xhGMchBH0yTvz_q-egMMAXls9Su23MOFsqlp00MkxMlgEGAC7LY5q2Eip8wKTGLqSRNxH5HAQ/s400/CHICKENDIP1.jpg" style="cursor: pointer; float: right; height: 400px; margin: 0pt 0pt 10px 10px; width: 345px;" /></a></span><span style="font-size: 100%;"><span style="color: red; font-weight: bold;">Hot Sandwiches<br />
<br />
</span><span style="color: #336666;">Chicken Dip: Shredded roast chicken, on toasted garlic ciabatta, every bite beginning with a deep dipping in hot bowl of homemade chicken broth.</span><br />
<br />
<span style="color: #336666;">Bacon/Lettuce/Tomato: Dry cured back bacon, sun dried tomato mayonnaise, romaine lettuce, and tomato, on toasted sourdough bread</span> <span style="color: #336666;"><br />
<br />
Cheddar Dip: Organic, mature cheddar, on grilled spelt bread, with a steaming bowl of homemade, chunky, tomato soup for dipping</span><br />
<br />
<span style="color: #336666;">Marmite Burger: Aberdeen Beef, minced and mixed with marmite and red onion, grilled and served on a large, white, toasted sesame seed bun, with Thousand Island dressing, shredded lettuce and tomatoes (see recipe in index)</span><br />
<br />
<span style="color: #336666;">Steak Sandwich: Sirloin minute steak, grilled to order, with a pile of fried onions, served on garlic bread, with sliced tomatoes, and steak fries</span><br />
<br />
<span style="color: #336666;">Hot Pastrami on Rye: Thinly sliced beef pastrami, piled high on grilled rye bread with Thousand Island Dressing and sauerkraut. Nothing else required. See recipe in index.</span><br />
<br />
My all time favourite sandwiches are hot pastrami and rye; ham and salami; chicken dip; bacon, lettuce and tomato; cheddar dip, and a big, juicy Marmite burger, or steak sandwich.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUV64ZDvsURfruHiCz_w1alxCoadRaVYvgjSRiVWU2gjp4wQ2GzTHAs5CtwhEZABTWPhEqDlSt1n81rT1C2cmeiyyMbyUD7zlaK_JgUYMty7YN1wTRZCayzHPmZJmscvKo6vWlR6_M6w/s1600/BREAD2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494509465293310146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUV64ZDvsURfruHiCz_w1alxCoadRaVYvgjSRiVWU2gjp4wQ2GzTHAs5CtwhEZABTWPhEqDlSt1n81rT1C2cmeiyyMbyUD7zlaK_JgUYMty7YN1wTRZCayzHPmZJmscvKo6vWlR6_M6w/s400/BREAD2.jpg" style="cursor: pointer; float: left; height: 330px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a></span><span style="font-size: 100%;">There is only one rule to sandwich making: Always, always, always use fresh, quality bread, preferably from a proper old style baker, or a loaf you’ve baked yourself. Most supermarket bread is ghastly and will not benefit you or your sandwich. Grilled, or hot sandwiches, are a tad more forgiving --- but the bread is still important. <span style="color: red; font-weight: bold;"><br />
<br />
Velvet Creamery Ham and Salami Sandwich for Two</span><br />
<br />
What makes this sandwich a winner is the thinly sliced layers of meat and produce. The Thousand Island dressing pulls it all together.<br />
<br />
You can easily make Thousand Island dressing by combining mayo, ketchup and grated gherkins, in equal portions, in blender, or food processor. <span style="color: red; font-weight: bold;"><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWgPJUBdT3OTJHiO-824Sl4SGmklOLnWjZDQ5FbVpzOD5Fz1uuHgppuxwSI1q7XG2wR0N9Qg0W7z1jYSXa-aMTns85mACgK02QXfaMsjlo0uTid0ydLuyzVpZyamLh8PJLiJGokOK92as/s1600/velvetcreamery1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5496095214912326498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFWgPJUBdT3OTJHiO-824Sl4SGmklOLnWjZDQ5FbVpzOD5Fz1uuHgppuxwSI1q7XG2wR0N9Qg0W7z1jYSXa-aMTns85mACgK02QXfaMsjlo0uTid0ydLuyzVpZyamLh8PJLiJGokOK92as/s400/velvetcreamery1.jpg" style="cursor: pointer; float: right; height: 412px; margin: 0pt 0pt 10px 10px; width: 491px;" /></a><br />
</span><span style="font-size: 100%;"><span style="color: red; font-weight: bold;">What You Need</span></span><span style="font-size: 100%;"><br />
<br />
Freshly baked Artisan French Rolls - 2, 12 - inches<br />
Thousand Island Dressing - 4 heaping tbs<br />
Iceberg Lettuce - finely shredded, 2 big handfuls<br />
Salami - Milano, 12 pieces, thinly sliced<br />
Ham - Dry Cured Honey Ham, 8 pieces, thinly sliced<br />
Tomato - 2 thinly sliced<br />
Optional: Gherkin, Crisps and toothpick flags<span style="color: red; font-weight: bold;"><br />
<br />
What You Do</span><a href="http://2.bp.blogspot.com/_BtUBzw0qYl8/TEYOC7MSdvI/AAAAAAAADZs/pzj8VsBLpMo/s1600/velvetcreamery4.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5496095838664029938" src="https://2.bp.blogspot.com/_BtUBzw0qYl8/TEYOC7MSdvI/AAAAAAAADZs/pzj8VsBLpMo/s400/velvetcreamery4.jpg" style="cursor: pointer; float: left; height: 251px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a></span><span style="font-size: 100%;"><br />
<br />
Slice rolls length wise. Slather all four pieces with Thousand Island dressing. Wash, pat dry and finely shred lettuce. (I use the Cuisinart for the lettuce and tomatoes) Place lettuce on the bottom half of each roll.<br />
<br />
Next add salami. Six slices each. Roll ham and lay four slices on top of salami.<br />
<br />
Wash and slice the tomatoes. Crown ham with tomatoes, top with bread. Slice each sandwich in half.<br />
<br />
Garnish with a few crisps and gherkin. Eat at once. Good with lemonade.<br />
<br />
If you’ve got the room, treat yourself and fellow feaster to a banana split for dessert.<br />
<br />
<span style="color: red; font-weight: bold;">Chicken Dip Sandwich for Two (or more)</span></span><span style="font-size: 100%;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv3YcwYzPd2IP_nPXPDeY8vwt8mgUBbuJX-Q_Nk2F6Rm6wHLsOD1q7iV9EydR7UTM6wxnICNgwY9gbaADenVKPmhA7LDCUdmjuyvLbn64VwLyLB1TS2WtEhueydJOwlzoe5rL9DyQMR4/s1600/chicken1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494545604715712114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv3YcwYzPd2IP_nPXPDeY8vwt8mgUBbuJX-Q_Nk2F6Rm6wHLsOD1q7iV9EydR7UTM6wxnICNgwY9gbaADenVKPmhA7LDCUdmjuyvLbn64VwLyLB1TS2WtEhueydJOwlzoe5rL9DyQMR4/s400/chicken1.jpg" style="cursor: pointer; float: right; height: 361px; margin: 0pt 0pt 10px 10px; width: 482px;" /></a><br />
</span><span style="font-size: 100%;"><br />
This is my favourite way to use leftover roast chicken. You’ll probably want to prepare the broth the day before the sandwiches. It’s time consuming --- but oh-so-worth-it. <span style="color: red; font-weight: bold;"><br />
<br />
What You Need</span><br />
<br />
Large stock pot, big enough to hold a large chicken, covered in water.<br />
<br />
Roast chicken (actually about half a roasted chicken, with plenty of meat on the bone)<br />
<br />
Thyme - several sprigs of fresh, tied together, or 1 tbs dried<br />
<br />
Ciabatta Baguette 275g - a big one<br />
<br />
Butter -100g<br />
<br />
Olive Oil - 1 cup<br />
<br />
Garlic - 1 head<br />
<br />
Optional: Grated Parmesan Cheese <span style="color: red; font-weight: bold;"><br />
<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLF_2yBweOALq9PizFQuxN0-50IMfSOlfSvbRyNDHZXpbHjJoaByq7qZT5bLdn8NYYgpLS0Dj-6nYRM6XGvEFqJWrkiPG6t4Pdyv8JBQKoaC9lnDSASpwh5DCouoOFwHIUYna5tEeZhpw/s1600/CHICKENDIP2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494546320015218386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLF_2yBweOALq9PizFQuxN0-50IMfSOlfSvbRyNDHZXpbHjJoaByq7qZT5bLdn8NYYgpLS0Dj-6nYRM6XGvEFqJWrkiPG6t4Pdyv8JBQKoaC9lnDSASpwh5DCouoOFwHIUYna5tEeZhpw/s400/CHICKENDIP2.jpg" style="cursor: pointer; float: left; height: 396px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a></span><span style="font-size: 100%;"><span style="color: red; font-weight: bold;">Chicken Broth (for sandwich dipping)</span><br />
<br />
After you have had you fill of roast chicken, put the carcass, with any leftover meat, into a large stockpot. Include onions and limes (see roast chicken recipe for details)<br />
<br />
Add very hot water to roasting pan. Stir with spatula, lifting the tasty brown bits from bottom of pan. Pour the watery drippings into stockpot. Do this a couple of times until the carcass is fully covered. From here, you can either refrigerate until the next day (this is what I do when it’s late) or continue on making your broth.<br />
<br />
Place the stockpot on stove over low heat. Slowly simmer for four hours. If you have some fresh herbs, add them the last hour. I especially like thyme, but rosemary, sage and dill work well too. You probably won’t need any other seasoning. If you do, add it later.<br />
<br />
Allow broth to to cool in pot. This can take a couple of hours. Then, using a big colander and a second stockpot, or very large bowl, gently pour broth, bones and all, into the colander, with the second pot catching the delectable stock.<br />
<br />
Get out a couple more bowls to collect bones and meat. Pick through bones, removing all the meat. Save the meat in one bowl. Toss the bones in the other bowl.<br />
<br />
Hand shred the meat for sandwiches. Store in fridge until ready to use.<br />
<br />
Refrigerate broth for several hours. When cold, skim the fat off the top and discard, or set aside for making dumplings, or matzo balls for soup.<br />
<br />
Heat broth in large sauce pan. Simmer gently while preparing garlic ciabatta and sandwiches. <span style="color: red; font-weight: bold;"><br />
<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZSiqB2f6fZplNPfHSPUlYnqgIykN00M8_croNL0t3gp0yOPEl_09lR4EXzNUOxzfgwQ47IRon6gZhtHra2bB36j_3P2SDU0Bfz2LaCpw2rNiHnGKlvbhp1YddHqiIZvNdZ-KEtf4_bk/s1600/Garlicbread.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494546665275090866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZSiqB2f6fZplNPfHSPUlYnqgIykN00M8_croNL0t3gp0yOPEl_09lR4EXzNUOxzfgwQ47IRon6gZhtHra2bB36j_3P2SDU0Bfz2LaCpw2rNiHnGKlvbhp1YddHqiIZvNdZ-KEtf4_bk/s400/Garlicbread.jpg" style="cursor: pointer; float: right; height: 300px; margin: 0pt 0pt 10px 10px; width: 400px;" /></a></span><span style="font-size: 100%;"><span style="color: red; font-weight: bold;">Garlic Ciabatta (for chicken dip sandwich)</span><br />
<br />
Preheat oven to 200 C<br />
<br />
Get out a large roasting pan, or baking sheet, with 1/2 inch lip (garlic bread drips a bit while toasting)<br />
<br />
Peel garlic and rough chop with sharp knife. If chopping garlic is not one of your skills, toss peeled cloves in blender, or food processor, with olive oil and melted butter. Blend on low setting for about 40 seconds.<br />
<br />
If you're not using the blender method, place garlic in small sauce pan, with olive oil and butter. Slowly warm over low until butter is melted. Stir to blend well. Pour mixture onto roasting pan/baking sheet.<br />
<br />
Slice baguette in half length wise, then cut into desired size pieces. Rub bread, sliced side down, into the garlic fusion. If you have garlic butter left, rub bread's opposite side too. Dust with grated Parmesan cheese, if you like (I do) Toast in hot oven for 10 - 12 minutes, or until hot and crispy. <span style="color: red; font-weight: bold;"><br />
<br />
<span class="Apple-style-span" style="color: #0000ee; font-size: 18px; font-weight: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5495402868732448882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83TBSSEss0GVtOaxDpXEzfnRn2ex__Qww-AhQyCuINuGG9bbhA9JJ_2MIihmJPRbvCWuT2VbZzlY9JtbQHxMKfw61iuG4kc6y0ARJJx5pXQMvRoN2NXP5HPY-wNpXYhz23F7hiTq3lNI/s400/shreddedchicken.jpg" style="cursor: pointer; float: left; height: 301px; margin: 0px 10px 10px 0px; width: 400px;" /></span>Assembling Sandwich</span><br />
<br />
Heat homemade chicken broth in large sauce pan. Simmer gently, while preparing garlic ciabatta and sandwiches.<br />
<br />
Remove shredded chicken from fridge and set aside. I don't heat the chicken, as I enjoy the cool meat, wrapped in hot, crispy bread, dipped in hot broth.<br />
<br />
When the ciabatta is toasted, remove from oven. Ladle chicken broth into individual bowls for dipping. Quickly dip ciabatta slices in hot broth, then lay shredded chicken on bottom half of bread. Close sandwich with top half of bread, place on serving platter large enough to accommodate sandwich and bowl of broth.<br />
<br />
Dip sandwich into hot broth, before each glorious bite. Good with sparkling water and twist of lime.<br />
<br />
<span style="color: red; font-weight: bold;">Bacon, Lettuce and Tomato Sandwich</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeycxBfLsSNKcoDWulJNYIr9E8ScyqkH1IoiQ-emLQqiYBXyOLdgBmeNIcY5ZTNBhJsZP4jm6ykyYIvEN-HZIZRfUNovzaiwVCvI3Hhah7YiWGi7NxwRXVlz1NQ_HRabs_WuBfz6osqG4/s1600/P4030337.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494512629442177282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeycxBfLsSNKcoDWulJNYIr9E8ScyqkH1IoiQ-emLQqiYBXyOLdgBmeNIcY5ZTNBhJsZP4jm6ykyYIvEN-HZIZRfUNovzaiwVCvI3Hhah7YiWGi7NxwRXVlz1NQ_HRabs_WuBfz6osqG4/s400/P4030337.JPG" style="cursor: pointer; float: right; height: 301px; margin: 0pt 0pt 10px 10px; width: 400px;" /></a></span><span style="font-size: 100%;"><br />
<br />
Classic diner fare. When thoughtfully prepared, there isn’t a tastier sandwich anywhere. <span style="color: red; font-weight: bold;"><br />
<br />
What You Need for Two Superb Sandwiches</span><br />
<br />
Dry cured back bacon - 8 thick rashers<br />
Sourdough bread - 4 large slices<br />
Sun dried tomato mayonnaise - 2 heaping tbs<br />
Romaine lettuce - 4 big leaves<br />
Tomatoes - 2 large <span style="color: red; font-weight: bold;"><br />
<br />
What You Do</span><br />
<br />
Fry bacon in large, heavy bottom skillet, over medium heat, 4 minutes each side, or until nice and crispy.<br />
<br />
While bacon is frying, lightly toast sourdough bread. Wash lettuce, pat dry and set aside. Wash and slice tomatoes. Set aside.<br />
<br />
When bread is toasted, “butter” with sun dried mayonnaise. Adorn two slices with lettuce and tomatoes.<br />
<br />
When bacon is cooked to your liking, remove from skillet, cut off fat and place meat on top of tomatoes. Apply second slice of bread and slice in half, or fours, if you’re feeling dainty.<br />
<br />
Homemade onion rings are a good accompaniment with this sandwich. And a cherry or lemon Coke. <span style="color: red; font-weight: bold;"><br />
<br />
</span></span><span style="font-size: 100%;"><span style="color: red; font-weight: bold;">Cheddar Dip Sandwich</span><br />
<br />
I am, admittedly, a lover of dipping sandwiches. This combination of grilled cheese, dipped </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistUtpUPFR4Cz5yveb8VpG-FiZRT3J6s09ozZsT15U0URT5NzQVWtTjz18f-04ztjSgaxw_3icpw6R6nfCt5nmgscOEM5_BS6UOuv-PyF-codTpkJVTjCtU_UwSbVY4Ginm-WYKNnx5sPN/s1600/PA180099.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistUtpUPFR4Cz5yveb8VpG-FiZRT3J6s09ozZsT15U0URT5NzQVWtTjz18f-04ztjSgaxw_3icpw6R6nfCt5nmgscOEM5_BS6UOuv-PyF-codTpkJVTjCtU_UwSbVY4Ginm-WYKNnx5sPN/s400/PA180099.JPG" width="400" /></span></a><span style="font-family: "verdana" , sans-serif;"><span style="font-size: 100%;">into spicy, homemade tomato soup, makes the perfect anytime lunch. Occasionally, we even have it for dinner. <span style="color: red; font-weight: bold;"><br />
<br />
</span></span><span style="font-size: 100%;"><span style="color: red; font-weight: bold;">What You Need (for soup)</span></span><span style="font-size: 100%;"><br />
<br />
Tomatoes - 2 cans - Italian Plum<br />
Bay Leaf - 2<br />
Cumin - ground - 1 tbs<br />
Chipotle sauce - 1 tbs<br />
Sea Salt - 1 tsp<br />
Pepper - coarse - 1/2 tsp<br />
Sugar - 1 tsp<br />
Yoghurt - plain - 2 tbs<br />
Optional: Garnish with Basil or chopped spring onions <span style="color: red; font-weight: bold;"><br />
<br />
What You Do</span><br />
<br />
Place tomatoes in large sauce pan. Mash with potato masher. Tomatoes will still be chunky, which is what you want. They will break down a bit more while heating.<br />
<br />
Put pan on stove over medium heat. Add bay leaf, cumin, chipotle sauce, salt, pepper, and sugar. Stir well. Simmer over medium heat for six minutes, stirring often. Taste. Adjust seasoning as you like.<br />
<br />
Keep soup warm, over low heat, while you make the grilled cheese sandwiches. Add a bit of water, if it becomes too thick, or concentrated.<br />
<br />
Just before severing, stir in yoghurt and garnish with a coupe of fresh basil leaves, or chopped basil, or spring onions.<br />
<br />
</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD41sp97QXovl_GtM101ip5ymafK_bFaoWkbldtpL92m_3V8cblfniT_Z8buZd-tmX_JfOrd9uLGFyAW5Ky_VUS-NLShL_FKHAEYm51cjiBSZSz114kcwadV-844vZZTxQqJ4ANYZB0Y/s1600/PA180084.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD41sp97QXovl_GtM101ip5ymafK_bFaoWkbldtpL92m_3V8cblfniT_Z8buZd-tmX_JfOrd9uLGFyAW5Ky_VUS-NLShL_FKHAEYm51cjiBSZSz114kcwadV-844vZZTxQqJ4ANYZB0Y/s400/PA180084.JPG" width="400" /></span></a><span style="font-family: "verdana" , sans-serif; font-size: 100%;"><span style="color: red; font-weight: bold;">What You Need (for sandwich) </span> </span><br />
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 100%;"><span class="Apple-style-span" style="color: #0000ee;"><br />
</span>Spelt bread - 4 thick slices<br />
Butter - soft - 4 tbs<br />
Mature cheddar - about 150g <span style="color: red; font-weight: bold;"><br />
<br />
What You Do</span><br />
<br />
Butter both sides of bread slices. Place in large, heavy bottom skillet, over medium/low heat. Toast both sides of the bread until crispy, golden brown.<br />
<br />
While bread is grilling, slice cheese to whatever thickness you prefer. When bread is toasted on one side, place the cheese on top, while the other side is toasting. Turn the heat to low and allow the cheese to slowly melt, without spilling out onto the skillet.<br />
<br />
Top the cheese bread with the second slice, gently press down with spatula. Turn grilled cheese once. Gently press again. Remove from heat. Slice each sandwich horizontally, into four strips. Sat on plate large enough to hold sandwich and bowl of soup.<br />
<br />
Remove soup from heat. Add yoghurt. Garnish with basil, or spring onion. Pour soup into bowl. Serve with grilled cheese.<br />
<br />
<span style="color: red; font-weight: bold;">Favo</span></span><span class="Apple-style-span" style="font-size: 100%;"><span style="color: red; font-weight: bold;">urite Places for a GrEAT Sandwich</span> </span></span><br />
<span class="Apple-style-span" style="font-size: 100%;"><span style="color: red; font-family: "verdana" , sans-serif; font-weight: bold;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWkPPb4hvjSDf9ghV4MLJ8XSzH29-o4uhN6DZVFJgsNWkE7gztaRPWTdrxk3upqDJmKM5IGCs0DaG_4v_n9gAD3H7bmTjjPM0c7JS1-Gtg_JhFjvTcOHlgg5ESuZooid6h6J9VgZZYQg/s1600/sandwhich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5494514008227348738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWkPPb4hvjSDf9ghV4MLJ8XSzH29-o4uhN6DZVFJgsNWkE7gztaRPWTdrxk3upqDJmKM5IGCs0DaG_4v_n9gAD3H7bmTjjPM0c7JS1-Gtg_JhFjvTcOHlgg5ESuZooid6h6J9VgZZYQg/s640/sandwhich.JPG" style="margin-top: 0pt;" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 100%;">I made the dainty sandwiches above for Richard in 2005. I used to make his lunch every morning and pack it in a picnic sized cooler that embarrassed him at work because it was so big. Often I would write him a love note, made from a photo of the day's culinary offering, and include it with crisps, baby gherkins and homemade cookies, to share at tea time. I made my lunch at the same time, though I worked at home - and still do. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: 100%;">Sometimes, eating a sandwich made by someone else is more fun than </span><span style="font-family: "verdana" , sans-serif; font-size: 100%;">making it yourself. This is especially true when you're travelling, or working long hours. </span><span style="font-family: "verdana" , sans-serif; font-size: 100%;">Should you find yourself in the neighbourhood, consider these excellent places for some of the finest sandwiches you'll ever eat . . . </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: 100%;"><i>Click on the name to visit the website.</i></span><br />
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<a href="https://cortibrothers.com/pages/sandwich-menu" style="font-family: verdana, sans-serif; font-size: 100%;" target="_blank"><b>Corti Brothers</b></a><span style="font-family: "verdana" , sans-serif; font-size: 100%;">, Sacramento, California </span><br />
<span style="color: #336666; font-family: "verdana" , sans-serif; font-size: 100%;">My daughter, Antoinette, who shares her mother's deli sandwich obsession, highly recommends </span><a href="https://cortibrothers.com/pages/sandwich-menu" style="font-family: verdana, sans-serif; font-size: 100%;" target="_blank"><b>Corti Brothers</b></a><span style="color: #336666; font-family: "verdana" , sans-serif; font-size: 100%;"> for some of the world's finest sandwiches. This family business has been a thriving hub for all things food and drink for over 70 years. I am a definite fan.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 100%;"><span style="color: #336666;"><b><a href="http://www.rosinesmonterey.com/" target="_blank">Rosines</a></b>, Montery, California </span></span></span><br />
<span style="font-family: "verdana" , sans-serif;">When I lived on the Monterey peninsula, this was my place. Sally and I would get platters of hot turkey sandwiches with mashed potatoes and gravy. Then we'd finished it off with a huge piece of cake. They are a Monterey institution. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 100%;"><span style="color: #336666;"><b><a href="http://www.gaylesbakery.com/" target="_blank">Gayles Bakery</a></b>, Capitola, California</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 100%;"><span style="color: #336666;">I've never seen a place quite like Gayles. It's a baker, rosticceria, deli and restaurant. If I lived near Gayles, I might not cook half as much as I do. </span></span><br />
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<span style="color: #336666;"><a href="http://www.zabars.com/" target="_blank"><b>Zabar’s Cafe</b></a>, Manhattan</span> </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 100%;">This is a Manhattan institution, famous for it's bagels and lox, as well as pastrami. They do a thriving trade delivering food to ex-New Yorkers scattered all over America. </span><br />
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<span style="font-size: 100%;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #336666;"><a href="http://www.katzsdelicatessen.com/" target="_blank"><b>Katz Deli</b>,</a> Manhattan</span><br /><span style="color: #336666;">Get your Pastrami on Rye here. While the pastrami is the best you'll find anywhere, the rye bread isn't actually very good. I prefer to but the pastrami and make the sandwiches at home. </span></span></span><br />
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<span style="color: #336666; font-family: "verdana" , sans-serif; font-size: 100%;">Alas, if you want a truly memorable sandwich in England, there's only one place to get it. </span><span style="color: #336666; font-family: "verdana" , sans-serif; font-size: 100%;">Yup.</span><a href="https://loverskitchen.com/" style="font-family: verdana, sans-serif; font-size: 100%;" target="_blank"><b> Lovers Kitchen</b></a><span style="color: #336666; font-family: "verdana" , sans-serif; font-size: 100%;">. If you know a better place, giver me a holler. </span><br />
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<span style="color: #336666; font-family: "verdana" , sans-serif; font-size: 100%;">When I was a child, my mother used to take me to Woolworth's lunch counter for a sandwich. I say lunch counter, but we always sat in a booth. The waitress wore a crisp white uniform and wrote our order in pencil on a little tablet. I would always get a Clubhouse Sandwich (turkey, bacon, lettuce, tomato, on white, toasted bread with mayo) Mum would get a Grilled Ham Sandwich, still her favourite today. We'd each have a Cherry Coke, chips and a pickle (crisps and gherkin in British speak) Everything was served in a red plastic basket. Though not as inexpensive as the menu below, I think lunch, including tip, was about $2. </span><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMp4RVWfiar0GQ_3g3U9QjWjq2LdRU3oL3UBTmoF-zjCwKx4KxUlRIoVI1UwyMvqMgIRez8ReHm9P8WmE0GuMGpr71T8zZVfFYeFF9qPHPZZsuaZnDUw3atcAr5jTtHqbFGdiEimPy9uY/s1600/WOOLWORTHMENU.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5494508720170950594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMp4RVWfiar0GQ_3g3U9QjWjq2LdRU3oL3UBTmoF-zjCwKx4KxUlRIoVI1UwyMvqMgIRez8ReHm9P8WmE0GuMGpr71T8zZVfFYeFF9qPHPZZsuaZnDUw3atcAr5jTtHqbFGdiEimPy9uY/s400/WOOLWORTHMENU.jpg" style="cursor: pointer; float: left; height: 538px; margin: 0pt 10px 10px 0pt; width: 433px;" /></a></span></div>
<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-77867566906621273992015-03-07T13:29:00.000+00:002015-03-09T14:45:09.149+00:00<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
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<span style="color: black; font-family: Verdana; font-size: 19px; vertical-align: baseline; white-space: pre-wrap;">I'm happily drowning in sumptuous cinnamon rolls. I'm giving them to friends who say they're the </span><span style="color: black; font-family: Verdana; font-size: 19px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">best cinnamon buns </span><span style="color: black; font-family: Verdana; font-size: 19px; vertical-align: baseline; white-space: pre-wrap;">they've ever eaten. Granted, this isn't saying much because England doesn't have America's cinnamon roll culture. I wouldn't be surprised if my treat isn't the only </span><span style="color: black; font-family: Verdana; font-size: 19px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">cinnamon buns</span><span style="color: black; font-family: Verdana; font-size: 19px; vertical-align: baseline; white-space: pre-wrap;"> my English friends have sampled. Of course them being English they’re too polite to say this. Naturally having lived amongst the English for a decade I am too polite to ask.</span><br />
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<span style="font-family: Verdana; font-size: 19px; line-height: 1.656; white-space: pre-wrap;">All of Europe, like most of the world, uses the metric system for measuring. American philistines like myself continue using the imperial system. When I first started writing Lovers Kitchen and asked friends here to trial the recipes, they informed me it was impossible because they had no measuring implements with imperial markings. This is why all my recipes include both metric and imperial measurements. I myself still think in imperial measurements. Fortunately, I purchased measuring implements featuring both markings. I also have a handy converter on my iPhone that I use almost daily.</span><br />
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<span style="font-family: Verdana; font-size: 19px; line-height: 1.656; white-space: pre-wrap;">It's easy to get whole wheat spelt in England as the bread is becoming popular with people who find other breads difficult to digest. A very small loaf can set you back £4. I can make a generous loaf for about £2. I'm not a big baker, but for bread, pizza and cinnamon rolls, I'm always happy to give my hands a good workout.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKImnJb8d1jbTksap8tFVrTKFUzlUPRYDMJhgc2fADqAMbzCQeWFlaAsNoNfpxyG3kS7hbLYg9pO0eHtXxGnK1QdbuRwQol36fEc2fpi8x8k8uIi8Enw7UnGiWqLSsBW7Gcv0ZnWEf9A/s1600/cinnamonbuns10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPKImnJb8d1jbTksap8tFVrTKFUzlUPRYDMJhgc2fADqAMbzCQeWFlaAsNoNfpxyG3kS7hbLYg9pO0eHtXxGnK1QdbuRwQol36fEc2fpi8x8k8uIi8Enw7UnGiWqLSsBW7Gcv0ZnWEf9A/s1600/cinnamonbuns10.jpg" height="480" width="640" /></a></div>
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cinnamon Rolls make the perfect breakfast, brunch or snack. They’re easy to make, fun to share and delightful to unravel and eat with a pot of coffee or tea. They are also wonderfully forgiving, as long as you don’t kill the yeast. Children of all ages love to make them. There’s no sweeter way to share the morning. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In autumn and winter I add a little cardamon essence for flavouring. Come spring and summer I often use lavender essence. Both are equally good, as is the more neutral vanilla. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Whole Wheat Spelt, an ancient Roman grain, is my flour of choice for bread, pizza and rolls. Not only is easier to digest, it’s better for us. It contains high levels of protein, and dietary fiber, along with significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid. The more I learn about spelt the more impressed I am.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicl0i9baxyn1GFkvy43uX-THJQ4ZBc7c6PiCrY4oq_Nx50MAiG3_1GWVAvn05dNJ9Rsbcax1ytSfauTIyNS-9cO4rpUOilBCGGKGdSFuAVj4cVTfKLTxaZmNLxPsVWZE66lS-gpv50xQ/s1600/CINNAMONBUNS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicl0i9baxyn1GFkvy43uX-THJQ4ZBc7c6PiCrY4oq_Nx50MAiG3_1GWVAvn05dNJ9Rsbcax1ytSfauTIyNS-9cO4rpUOilBCGGKGdSFuAVj4cVTfKLTxaZmNLxPsVWZE66lS-gpv50xQ/s1600/CINNAMONBUNS2.jpg" height="618" width="640" /></a></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This recipe makes enough dough for a couple dozen cinnamon rolls. I like to make plenty to share with friends and family. If you don’t want to bake them all at once, you can keep the dough on hand in the freezer, or put your ready-made rolls in the fridge for baking up to 48 hours later. This is especially helpful when wanting to treat houseguests to the anticipation of your cinnamony, yeasty confection.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Need for the Dough</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Whole Milk - 720ml/25 ounces, about 3 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Butter - 250g/9 ounces, about a cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wholegrain Spelt Flour - 1.3kg/3lbs, about 11 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar - 250g/9 ounces, or about 1-¼ cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*Sea Salt (fine) - 2 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yeast - Fresh 80g/3 ounces, or Dried 40g/1.5 ounce</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Flavoring of your choice: Cardamon Essence - 8 drops (about ½ tsp) or Lavender Essence 1 tsp or Vanilla 1 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Eggs - 4 large</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Need for The Filling</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Butter - 500g/about a pound, about 2 cups</span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (you’ll use the extra butter here to cover the dough and on the surface when rolling out)</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cinnamon - 250g/9 ounces, about 1-½ cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar - 600g/1.3 pounds, about 3 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can easily make more if required. Simply combine cinnamon with double the sugar. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Icing Sugar - 1kg/ about 2.2 pounds, about 10 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Butter - 250g/9 ounces, about a cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Whole Milk - 240ml/8-½ ounces, about a cup</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Flavoring of your choice: Cardamon Essence - 4 drops or Lavender Essence 1 tsp or Vanilla 1 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Walnuts - a couple of handfuls</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwiKJFBykEQAJ5OpPISmuvgL9bWuw2Hl-KtJQf4febM0MRHxSaaFQ7TKytgqXZIBXy3LItQvoFU5sgO_iMl3DLHrLrTQXfjiHnm0zMn1VfhbT5Pq6iTj3AusdV9xSnyfJKRzVqaOqJgk/s1600/CINNAMONBUNS4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwiKJFBykEQAJ5OpPISmuvgL9bWuw2Hl-KtJQf4febM0MRHxSaaFQ7TKytgqXZIBXy3LItQvoFU5sgO_iMl3DLHrLrTQXfjiHnm0zMn1VfhbT5Pq6iTj3AusdV9xSnyfJKRzVqaOqJgk/s1600/CINNAMONBUNS4.jpg" height="358" width="640" /></a></div>
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<b style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Do</span></div>
<div style="text-align: justify;">
<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Scald milk by heating in heavy bottom pan over medium heat, with the butter. Scald means to almost reach boiling point. Turn off heat, allow the milk and butter to cool to very warm (not hot) This will take about twenty minutes. </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Scalding the milk like this will make your buns more pillowy and soft. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a super large bowl, combine flour, sugar and salt. Mix well. Set aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a small bowl, mix four eggs. Add the flavouring essence </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(cardamon, lavender, or vanilla)</span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> Set aside.</span></div>
<div style="text-align: justify;">
<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When the milk and butter are very warm to touch - </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">but not HOT, or you will kill the yeast - </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">stir in the yeast and eggs with the flavouring. Mix well. Add to the flour mixture. Using clean hands mix thoroughly. Take your time. The dough will feel very dry but keep mixing and mixing until everything is fully absorbed and the dough comes off the side of the bowl. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Form a big round dough ball, lightly cover with a bit of melted butter and a clean tea towel. Allow dough to rest in a warm place for at least an hour. Several hours is even better. Mature dough yields more taste.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">While dough is resting, melt butter over low heat in heavy bottom pan. Set aside.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix sugar and cinnamon. Set aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmV3Zky0H8Y_SjRyd56fgEP8L-mKjRRnJgJvPTN85cxrQUG31HG3rp2s_gR9qKPHUiGnm4DnUYAqCD-S9okbry_pwl94IrJD6K5XvMh48D9A6Upiv81g6EBd0XTsJlBN4vD4zTH68884/s1600/CINNAMONBUNS3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmV3Zky0H8Y_SjRyd56fgEP8L-mKjRRnJgJvPTN85cxrQUG31HG3rp2s_gR9qKPHUiGnm4DnUYAqCD-S9okbry_pwl94IrJD6K5XvMh48D9A6Upiv81g6EBd0XTsJlBN4vD4zTH68884/s1600/CINNAMONBUNS3.jpg" height="504" width="640" /></a></div>
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<br /></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Next you’ll make the icing by combining the melted butter with the icing sugar, milk and flavouring in the same pan your melted the butter in. Mix well. Icing should be on the thin side as you want a light glaze on your rolls. If too thick, add a bit more milk. </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The icing will thicken as it cools so don’t worry if it seems thin. </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Set aside.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When you’re ready to roll out your dough, use a little melted butter on the surface and a rollingpin. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Divide the dough into three portions. Each portion will make about eight rolls. </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you want to freeze some for later, this is the time to bag up what you want in freezer bags and stash away for another day. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQaIQTx-XAm4Mvgp8cYoZIZl_2txi9ALR4WND5RJ5dGiGxwNOHPgVE8LdBqta9AUbNlN4082WCjVN-JEPZ0Wfn3WlQnc2SreS3pmuX724geyu3U_SkbAkKiDOdnY3VWUtbnMAw9eYhSw/s1600/CINNAMONBUNS5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQaIQTx-XAm4Mvgp8cYoZIZl_2txi9ALR4WND5RJ5dGiGxwNOHPgVE8LdBqta9AUbNlN4082WCjVN-JEPZ0Wfn3WlQnc2SreS3pmuX724geyu3U_SkbAkKiDOdnY3VWUtbnMAw9eYhSw/s1600/CINNAMONBUNS5.jpg" height="640" width="546" /></a></div>
<div style="text-align: justify;">
<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ideally you want to roll the dough out in a rectangle. This never works for me, though, so it’s only a suggestion to make it easier to get your rolls sized evenly. In any case, just roll your dough out until it’s as thin as you can get without it falling apart. You can check this by lifting the sides to test. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once the dough is rolled out, cover it with a thin layer of melted butter. I spoon it on and rub it around with my hands.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Next pour a couple of handfuls of the cinnamon/sugar mixture on the dough. Be generous. Spread evenly with your hands. Then slowly roll the dough, pausing with each roll to dab on a bit more melted butter. This helps the cinnamon/sugar mixture stick better to the dough. </span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Using a large sharp knife (not serrated) slice the rolled dough into approximately eight fairly even slices. Place on baking sheet lined with baking paper. Sprinkle the tops with any sugar mixture that escaped while rolling out the buns.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Allow the rolls to rest for at least an hour before baking. At this point you can also allow them to rest in the fridge, covered in plastic wrap for a day or two before baking. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxLnZqqJ6XO0j_D8Zz5aG1kXUWtXPhIXgWbDJEQrZXNH-OlFz_WbOjO5iMzRMel-jGSoalvSpva5GLt-bUWvr-mrsd0FOaqqg9Njijia5eMfUCXSSjki0R2NtXQskrubnbXYvSjkHnfQ/s1600/CINNAMONBUNS6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxLnZqqJ6XO0j_D8Zz5aG1kXUWtXPhIXgWbDJEQrZXNH-OlFz_WbOjO5iMzRMel-jGSoalvSpva5GLt-bUWvr-mrsd0FOaqqg9Njijia5eMfUCXSSjki0R2NtXQskrubnbXYvSjkHnfQ/s1600/CINNAMONBUNS6.jpg" height="480" width="640" /></a></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When you’re ready to bake, heat oven to 175c/350F. Get a second baking tray, fill with 500ml of water (</span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">about 500ml or a couple of cups)</span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and place in bottom of oven. </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This will make steam giving the rolls a softer texture which really makes a difference.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place the rolls above the water tray, in the center of the oven and bake for approximately 18 minutes. Because spelt is dark it’s hard to visually see when the rolls are baked through - but 18 - 20 minutes should do it. You don’t want to overbake them.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Allow rolls to cool for about five minutes, then transfer to a large tray or platter and glaze. I usually spoon the glaze over the top of each roll while they’re still quite warm because I love to eat warm rolls. Top with a bit of walnut, or your choice of nut.</span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can also dip the rolls in the icing, but only when they’re fairly cool to touch. They can stick a bit to the surface once they're cool. Just lift gently with a butter knife. If serving later, allow to cool completely, then store in an airtight container. I often bag them up for sharing/transporting in individual zip lock bags. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI_rAPDP02F6KM-3BDGYaIIa5jNWVpV-iE2yO1kUtenoQ77BJiKxetuAoeuZXlRLJByXKoaNOpYCpxrV5pJ-PvU-YZzhiV-t5FV9DJjj2t40cIDNR4qeqqYMkrzIcHr6pIAm9NO2iTq4/s1600/CINNAMONBUNS7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI_rAPDP02F6KM-3BDGYaIIa5jNWVpV-iE2yO1kUtenoQ77BJiKxetuAoeuZXlRLJByXKoaNOpYCpxrV5pJ-PvU-YZzhiV-t5FV9DJjj2t40cIDNR4qeqqYMkrzIcHr6pIAm9NO2iTq4/s1600/CINNAMONBUNS7.jpg" height="480" width="640" /></a></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you’re baking all 24 rolls at once, while the first batch is baking, prepare the next batch. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ideas and Suggestions</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-weight: normal;">Like all recipes, experiment and make this your own by varying the size of your rolls, the kinds of nuts you use, and your choice of flavourings (orange, lemon, almond, cherry, rose, etc) There’s easily a dozen variations depending on what inspires you.</span></span></div>
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<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The rolls freeze well. If you want to make some for later, simply bake and freeze, glazing </span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>after</i></span><span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> you’ve thawed and gently reheated in low oven, wrapped in foil. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For an easy, casual brunch consider serving cinnamon rolls with a crustless quiche (recipe here) or with a platter of deviled eggs, served on a bed of freshly cut cress. </span><br />
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I am especially fond of fennel tea and find it compliments cinnamon rolls beautifully, as does pressed apple juice, fresh squeezed orange juice and lemonade with a splash of lavender essence. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You can easily turn your cinnamon rolls into a charming pull-apart cake by nestling them snugly into the bakeware of your choice. This is especially fetching as a gift, as you can make the baking dish containing your treat part of the gift. As everyone loves the smell home baking, you might want to bake them at your recipient’s home, bringing the icing in a ziplock type bag. After the rolls are baked and cooled for a few minutes, simply snip off a small corner of the bag and squeeze the icing over the rolls. Candles optional.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhcsAlv1sks580BrDl04ZFTyaZtqaqK8kLTJoiReV3mTlh3zXPlJN7kbeIUbvhOgINJyaFPCM_jt6WWEfjmR_6wnkMMjVPX8oVGpOzS9XWV76Fv1F763aVDO1WjqHr4s71LPJRhVu81o/s1600/LKHEARTFLOUR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhcsAlv1sks580BrDl04ZFTyaZtqaqK8kLTJoiReV3mTlh3zXPlJN7kbeIUbvhOgINJyaFPCM_jt6WWEfjmR_6wnkMMjVPX8oVGpOzS9XWV76Fv1F763aVDO1WjqHr4s71LPJRhVu81o/s1600/LKHEARTFLOUR.jpg" height="494" width="640" /></a></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.com0tag:blogger.com,1999:blog-4444213615728498827.post-38551725835943213352015-02-20T13:20:00.000+00:002015-02-21T13:59:56.923+00:00<div dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fresh Tuna Stir Fry for Two</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Lr3EsNsWo_Eg2f7inJMPq5AbzMK6ooxs4sJxKfrANPuvlvZ0Zne_snU7Rjahsvs_cn2AuBGTZ3EtOnxj5y9-Abuz9sHR6JCUqVIWkYr65QuqhhMlhGFWr9khgkp4sUU6C6_Q0LdHcbo/s1600/TunaStirFry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Lr3EsNsWo_Eg2f7inJMPq5AbzMK6ooxs4sJxKfrANPuvlvZ0Zne_snU7Rjahsvs_cn2AuBGTZ3EtOnxj5y9-Abuz9sHR6JCUqVIWkYr65QuqhhMlhGFWr9khgkp4sUU6C6_Q0LdHcbo/s1600/TunaStirFry3.jpg" height="527" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I'm a big fan of stir fry, especially when I don't have a much time to cook. This is the tastiest, fastest way I know to get a vegetable rich dish, with plenty of protein and texture, on the table in half an hour. </span></div>
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<b id="docs-internal-guid-945b844f-ac46-8d04-b59f-aa4bc8516b84" style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’ve started making this fresh one-pan-meal every week, usually Wednesdays when Ocado delivers my groceries. This allows me to use the fresh fish right away. You can go with any firm, steaky fish. Sword fish works equally well, though I like tuna better. Halibut is excellent too, but too pricy in England.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Need</span></div>
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<div dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Your Choice of Greens: I usually go for Asian greens like Pak Choi, Bok Choi, Tat Soi but Tenderstem Broccoli, Baby Leeks or Salad Onions, Dark Green Cabbage, Chard, Kale, or the white cabbage known as Chinese Leaf works equally well. I also have made this with baby fennel - but it's not easy to come by and requires longer cooking time. Still, if you can find it, baby fennel is wonderful with fish. </span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">You’ll want at least 24 ounces/600g of fresh, crispy vegetables. You can also buy bags of prepared stir fry vegetable combinations to suit your taste. Always get double the vegetables you think you need, as everything shrinks quite a bit when cooking.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fresh boneless, skinless tuna loin - 12 ounces/300g</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Soy Sauce - 2 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*Wasabi Paste (Japanese Horseradish) 1 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Walnuts, Peanuts or Sesame Seeds - 4 ounces/120g</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Walnut, Peanut or Sesame Oil - 2 tbs</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">* Wasabi paste is potent stuff, but mixed with a bit of soy sauce and water before adding to your stir fry, neutralizes it. It especially compliments fresh tuna.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ35Rw3LQ94GVjzX3p-fHvrnN_h7zV2rUACT-lnptxrhS2cakLOvxXIXLww67BVWQF5vH_o0cL1pRCpkF3pjAYs47O2IwmaQOQn7xS82ryvwzpuwSYHUGx0w6HaePAtaUGHXDwe5-PASM/s1600/TunaStirFry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ35Rw3LQ94GVjzX3p-fHvrnN_h7zV2rUACT-lnptxrhS2cakLOvxXIXLww67BVWQF5vH_o0cL1pRCpkF3pjAYs47O2IwmaQOQn7xS82ryvwzpuwSYHUGx0w6HaePAtaUGHXDwe5-PASM/s1600/TunaStirFry2.jpg" height="614" width="640" /></a></div>
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<span style="font-family: Verdana; font-size: 24px; font-weight: bold; line-height: 1.656; white-space: pre-wrap;">What You Do</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Wash and chop your vegetables. Set aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut your fish into bite size pieces and set aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix soy sauce with Wasabi paste and a couple tablespoons of water. Set aside.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat wok or large, heavy bottom skillet over very high heat with 2 tbs of oil. I usually use walnut oil, but peanut and sesame also work well.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stir fry vegetables over very high heat for four minutes. Add the fish. Stir fry a couple of minutes. Don’t overcook your fish. Add the soy sauce mixture. Stir thoroughly. Remove from heat. Pour into two large serving bowls. Garnish with nuts. Enjoy your Feast.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-vCgUJjVg8H-PKtuHNQ6E6jH4R6GHxtBXR1voxIF2G7wSu7-NPJwfPUp5A3dcLhUFxtScv-qDjZw7DlJMFoBOa4GJrx7dTRmCQl1DPFaPX7UTBVKeYXjUW_sDw5zxNbqX9DSK3pVc-4/s1600/TunaStirFry1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-vCgUJjVg8H-PKtuHNQ6E6jH4R6GHxtBXR1voxIF2G7wSu7-NPJwfPUp5A3dcLhUFxtScv-qDjZw7DlJMFoBOa4GJrx7dTRmCQl1DPFaPX7UTBVKeYXjUW_sDw5zxNbqX9DSK3pVc-4/s1600/TunaStirFry1.jpeg" height="620" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ideas & Suggestions</span></div>
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<div dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you’re a ginger or lemongrass lover, a bit of fresh grated ginger, or lemongrass, the last couple of minutes of cooking adds another layer of complexity to the dish.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you like noodles, try something like Rice Udon Noodles, or Buckwheat Noodles.</span></div>
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<span style="background-color: transparent; color: black; font-family: Verdana; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dried Seaweed, cut into ribbons with scissors, also makes a tasty topping, with or without the nuts. No need to cook, just use as a garnish.</span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.com0tag:blogger.com,1999:blog-4444213615728498827.post-39700366197653879952014-12-29T22:27:00.002+00:002017-02-09T18:23:09.463+00:00MEALS, MOODS and MUSIC<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2QmUCCVV-OtE9gl-vyqj_6U15ovaAgdkb49JQVveYK3wtxfwYNDAjC07l2_jeb5_9CoO3pkud6TsAbd6sw6SAMpQuJgz_USEKUFp_It2iMEM8DqJkpPY-XdAYtJx6Q3cqYMYgdpoSZI/s1600/New+Year+Buffet.jpg" imageanchor="1" style="font-family: Times; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2QmUCCVV-OtE9gl-vyqj_6U15ovaAgdkb49JQVveYK3wtxfwYNDAjC07l2_jeb5_9CoO3pkud6TsAbd6sw6SAMpQuJgz_USEKUFp_It2iMEM8DqJkpPY-XdAYtJx6Q3cqYMYgdpoSZI/s1600/New+Year+Buffet.jpg" width="494" /></a></div>
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<span style="font-size: large;">A week after Christmas, a potluck style buffet is ideal for welcoming in the new year. Stilton, Broccoli, Potato Soup, topped with a bit of Tomato Chutney, will appeal to vegetarians. A luxurious Honey Smoked Ham, stirs the passion of most carnivores. </span></div>
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<span style="font-size: large;">Bearfield's of London does a superb Honey Smoked Ham on the bone, 6.5kg for £50, delivered via Costco UK.</span></div>
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<i><span style="font-size: large;">It's a good idea to check with your guests for dietary restrictions. Much as I love pork, many people don't eat it. </span></i></div>
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<span style="font-size: large;"><b><span style="color: #45818e;">Confetti Coleslaw </span></b>is perfect for a New Year Buffet. It works beautifully with ham, as well as chicken and turkey. </span></div>
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<span style="font-size: large;">A food processor with a grating blade will make this salad a breeze. If not, you'll need a sharp knife and a coarse grater.</span></div>
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<span style="font-size: large;">Green Cabbage (Sweetheart or Savoy Cabbage is good) 2 heads</span></div>
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<span style="font-size: large;">Carrots - 6 (if you can find purple carrots, even better)</span></div>
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<span style="font-size: large;">Wash all the produce. Set aside. Shred the cabbage finely using sharp knife, or food processor. Place cabbage in super large colander (or two regular colanders) Throughly toss with salt and allow to drain in sink for a couple of hours. Cabbage has a lot of water in it. You want to remove much of it so the salad will retain the integrity of the dressing. </span></div>
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<span style="font-size: large;">While cabbage is draining, shred salad onions, carrots, parsnips, and miniature fennel. Place in very large bowl, preferably a clear bowl to show off the salad.</span></div>
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<span style="font-size: large;"><b><span style="color: #45818e;">Now for the dressing:</span></b> In medium size bowl, peel and grate ginger. Finely chop Jalapeno peppers. <i>If using fresh Jalapeno, de-seed first. </i>Add Walnut Oil, Rice Wine Vinegar, Honey, Soy Sauce, and Peanut Butter. Mix well. Set aside.</span></div>
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<span style="font-size: large;">After a couple hours of draining, rinse the cabbage thoroughly. Gently press the cabbage with a clean towel, pushing out as much water as possible. Place another clean towel on the counter top. Pour out the cabbage and gently dry. If you have a salad spinner, this might be the ideal time to use it.</span></div>
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<span style="font-size: large;">When cabbage is dry, add it to the other shredded vegetables, tossing and mixing well. If serving the same day, add the dressing, coating produce with zippy goodness. If serving the next day, refrigerate the salad, covered in plastic wrap. Dress salad at least an hour before serving. Serve cold or at room temperature. Garnish with parsley leaves and sesame seeds.</span></div>
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<span style="font-size: large;">Especially good with sliced honey smoked ham, stuffed in an Italian style bread roll, with plenty of coleslaw.</span><br />
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<span style="font-size: large;">If you've vegetarians on your guest list, consider having a bowl of crushed peanuts or cashews on the side to accompany this salad. It works well and will add protein.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I love listening to music while cooking. This is especially true before a dinner party. On Christmas morning I heard the song "Walking in the Air," for the first on<span style="color: #45818e;"> <a href="http://www.classicfm.com/" target="_blank"><span style="color: #45818e;">Classic FM</span></a></span>. This is often how I discover new music. <a href="http://www.classicfm.com/" target="_blank"><span style="color: #45818e;">Classic FM</span></a> should get a commission on the songs I buy from iTunes.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This particular version of "Walking in the Air" was recorded by Welsh singer Aled Jones. I instantly fell in love with it and purchased it for my "Karl Jenkins and Friends" playlist.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">"Walking in the Air" was written by Howard Blake for the animated short film "The Snowman." Apparently it was taken from his "Lullaby - A Christmas Narrative." I knew none of this until listening to the song. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br />Making soundtracks for our dinner parties was one of Richard's many talents. When I make them I often end up buying something like "The 50 Most Essential Pieces of Classical Music" in the interest of time. Too late I discover I like about ten recordings out of fifty. This said, there is actually such a collection on iTunes for £5.99. Absolute bargain. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">"The 50 Most Essential Pieces of Classical Music" reminds me of how much I love Vivaldi's Four Seasons; Pachelbel's Canon in D Major; Beethoven's Brandenburg Concerto No.3 in A-Flat Major; Vivaldi's Concerto No. 1 for Mandolin; Bach's Concerto for Two Violins; Mozart's Requiem Mass in D Minor, and a host of other classics. This was actually a brilliant purchase and perfect for New Year's Eve. Highly recommended. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">A big one for making New Year resolutions I rarely keep, this year I will organize my music into soundtracks that equally enhance meals and moods. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">If you had to choose a single song to define </span><i style="font-family: Verdana, sans-serif; font-size: x-large;">you</i><span style="font-family: "verdana" , sans-serif; font-size: large;">, what song would it be? </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I think I'd have to choose Karl Jenkins's "Adiemus," by the London Philharmonic Orchestra and Miriam Stockley. There is something about this song that stirs my soul. Though now my mind is wandering to "Zorba's Dance" and smiling. We all have a bit of Zorba in us. I'm seeing a Greek themed dinner party come spring.</span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.com0tag:blogger.com,1999:blog-4444213615728498827.post-64457473788596247982014-11-18T11:12:00.000+00:002017-10-28T19:58:50.417+01:00<div id="qn.d" style="clear: right; float: right; font-family: Verdana,sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: left;">
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<span style="font-family: "verdana" , sans-serif;"><span class="Apple-style-span"><b><span style="color: red; font-size: x-large;">E</span></b><span class="Apple-style-span">very feast I make begins with a menu. Before buying everything, I email the menu to guests ensuring their tastes and dietary requirements are catered to. I</span></span> reference it while buying ingredients and post it in the kitchen while prepping and cooking. Later I tuck it into a notebook, complete with scribbles and doodles, last minute menu changes, guest list and telltale crumbs.</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">I </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">adore any day set aside for feasting with family and friends. Ideally, Sundays are made for this, but with many of us engaged in shift work, self employment, the arts, and living far apart, we're lucky to clasp hands around the groaning board a few times a year.</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Celebrating Thanksgiving in England isn't without complications. For starters, the fourth Thursday in November is not a holiday in the Mother Country. Everybody is working. There is also the matter of </span><i><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Thanksgiving American style</span></i><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">, originating with a group of disgruntled protestants, fleeing Plymouth, England, in exchange for Native American hospitality. Inviting Brits to a feast that marks the survival of those who fled their country seems a tad distasteful. Fortunately, the British appreciate irony. And they have a terrific sense of humor, or rather </span><span style="font-family: "verdana" , sans-serif;"><i>humour, </i>as spelled on this side of the pond.</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">In the autumn of 1621, after the Native Americans helped the pilgrims survive their first year in the New World, everybody got together for a feast of shellfish, deer and corn. </span><span style="font-family: "verdana" , sans-serif;">Without the original American's knowledge of fishing, hunting and gardening, the puritanical pilgrims would have starved to death.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzNpO284Du24b6xnqG3KVi9AkA71La_7N0-1JJb0cw9lvczm-s5MdUeOF5Mgfx9IHCEbqhyg99TCFcgiWgKSSo4bDf8y0vBhR2wemiKbaS8_BS3gknvWJbPC1U4LVxPV-tPIXwNxnoXjm/s1600/flag_duane_eagleboy_1971_we_lg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="clear: left; color: black; float: left; font-family: "verdana" , sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzNpO284Du24b6xnqG3KVi9AkA71La_7N0-1JJb0cw9lvczm-s5MdUeOF5Mgfx9IHCEbqhyg99TCFcgiWgKSSo4bDf8y0vBhR2wemiKbaS8_BS3gknvWJbPC1U4LVxPV-tPIXwNxnoXjm/s400/flag_duane_eagleboy_1971_we_lg.jpg" width="400" /></span></a><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Native Americans weren't the first indigenous people to lose life and home in exchange for hospitality, but because of the connection with America's first white settlers, I've had to re-interpret the meaning of Thanksgiving for myself. I think of it as a time for appreciation and gratitude: Love expressed through food,<i> like every day, with a lot more preparation.</i></span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Over the last four hundred years, Thanksgiving in the states has evolved into a nationwide celebration of food, family and friends. It is the single most traveled day of the year. The must-have-meal begins with turkey. Some 43 million turkeys are sold for Thanksgiving. Along with turkey, the traditional feast includes gravy, stuffing, mashed potatoes, cranberry sauce, yams (sweet potatoes) various other vegetables nobody eats, and pumpkin pie crowned with whipped cream. </span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">The meal is usually enjoyed sometime between lunch and dinner. If it's a large gathering, it's customary for guests to bring a dish with the host making the turkey and stuffing. This is an opportunity for family and friends to show off their culinary skills as pie, casserole and hors d'oeuvre makers.</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Casseroles have a big place in Thanksgiving feasts. There are green bean casseroles and candied yams adorned with baby marshmallows. </span><span style="font-family: "verdana" , sans-serif;">I created Harvest Casserole for the love of a vegetarian. I couldn't bear the idea of him sitting there with a plate of mashed potatoes and green beans. I wanted to feed him something memorable; a luxurious, colourful, rich, satisfying feast; something even carnivores would lust for. </span><br />
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<b style="color: red;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Harvest Casserole</span></b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;"> </span><br />
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<span style="font-family: "verdana" , sans-serif;">This is six traditional side dishes, all meat-free, each individually prepared, then gently layered and re-heated just before serving. You can make this a couple of days in advance. Good thing, as it does take time. This is usually the first thing I make for the feast. And truthfully, it' so good I'd be happy with the Harvest Casserole alone. This from a bonafide turkey lover.</span><br />
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>What You Need</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Large, heavy-bottomed, deep, rectangular baking dish, or roasting pan.</span><br />
<span style="font-family: "verdana" , sans-serif;"><i>Ideally something like a lasagna dish, in the 32cm/14-inch range.</i></span><br />
<span style="font-family: "verdana" , sans-serif;"><i><br /></i></span>
<span style="font-family: "verdana" , sans-serif;">Olive oil - 125ml/ 1/2cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Coarse Salt and Pepper - 2 tbs each </span><br />
<span style="font-family: "verdana" , sans-serif;">Chili Flakes - 1 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Baby Brussels Sprouts - 400g/14 ounces</span><br />
<span style="font-family: "verdana" , sans-serif;">Echalion Shallots, or Sweet Onions - 800g/1.8lbs</span><br />
<span style="font-family: "verdana" , sans-serif;">Pine Nutes - 200g/about half a pound</span><br />
<span style="font-family: "verdana" , sans-serif;">Yams/Sweet Potatoes - 2.5k/ </span><i style="font-family: Verdana, sans-serif;">(before roasting and peeling) about 5 lbs</i><br />
<span style="font-family: "verdana" , sans-serif;">Butter - 250g/ about 8 ounces</span><br />
<span style="font-family: "verdana" , sans-serif;">Sage and Onion Stuffing - 600g/about 1.3lbs of prepared stuffing</span><br />
<span style="font-family: "verdana" , sans-serif;">Mashed Potatoes - 2.5k <i>(before boiling and mashing) about 5 lbs</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Soured Cream - 300ml/10 ounces</span><br />
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>What You Do</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat oven to 175/350F</span><br />
<span style="font-family: "verdana" , sans-serif;">Wash the produce. That's the sprouts and yams. Set aside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Place the sprouts on a large, shallow roasting pan. </span><span style="font-family: "verdana" , sans-serif;">Peel the shallots and slice in half length wise. Add them to the roasting pan with the sprouts. </span><span style="font-family: "verdana" , sans-serif;">Pour olive oil over the sprouts and shallots. Shake until thoroughly coated. Sprinkle with half the salt and pepper, as well as the chili flakes. Place roasting tray in the upper part of the oven, as you'll be adding the potatoes in a few minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Roast sprouts and shallots in hot oven, shaking a couple of times to toast on all sides. Roast for about 30 minutes, or until golden and slightly crispy.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Cut the sweet potatoes in half and place on a second roasting tray. Add these to the oven, placing them on the lower level. Depending on size of the potatoes, you'll roast for about 45 minutes. Turn once while roasting.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Generously butter baking dish. Save the rest of the butter for the mashed potatoes. Set aside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Peel potatoes and boil or steam for the mash. When potatoes are fork tender, add the soured cream, salt and pepper and mash until you achieve the desired consistency. Set aside. </span><br />
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<span style="font-family: "verdana" , sans-serif;">In shallow skillet, dry roast pine nuts over medium heat for about eight minutes. Set aside when richly browned. <i>Note: Pine nuts burn easily, so best not to leave them unattended. </i></span><br />
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<span style="font-family: "verdana" , sans-serif;">Make the stuffing. I admit, I usually use good packet stuffing for this part of the recipe. Make any stuffing you like, just don't add meat. <i>One of the many joys of this dish is that it is all vegetarian. </i></span><br />
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<span style="font-family: "verdana" , sans-serif;">When you have prepared the six ingredients, layer them in the buttered baking dish, starting with the crispy sprouts. Next add the roasted shallots, followed by the sweet potatoes. Your fourth layer is the pine nuts, topped with the stuffing. Lastly, c</span><span style="font-family: "verdana" , sans-serif;">rown casserole with a thick layer of mashed potatoes. </span><br />
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<span style="font-family: "verdana" , sans-serif;">You can either set the casserole aside until you're ready to bake, or pop it in the oven, set at 180c/350F for 45 minutes. The mashed potatoes should be browned on top. Serve hot with generous pats of butter. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Roasted onion and sage gravy goes great with this too. </span></div>
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<b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">Cranberry Sauce </span></b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">The one accompaniment I must always have with turkey is cranberry sauce. It's the easiest, prettiest thing in the world to make. In about 30 minutes, you can have a big, glistening bowl of richly textured, rub cranberry sauce.</span><br />
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<b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">What You Need</span></b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Cranberries (fresh or frozen) 1 kilogram (about 2-1/2 pounds)</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Honey - 240 ml/1 cup</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Walnuts - 140g/5 ounces</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Orange Juice - 240ml/1 cup</span><b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></b><br />
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<span style="color: red;"><b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">What You Do</span></b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></span><br />
<span style="color: red;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Place the cranberries in a large stockpot over low heat. Add honey, walnuts and orange juice. Blend. Simmer gently for about 30 minutes, stirring often. Taste. I like my cranberry sauce on the tart, thick side. If you like yours sweeter, add a bit more honey.</span><b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AbzSHx5WzUr_MnE-UxJV1AVzLlgzwONkVNrYZulGBWG1MS6evK-_dUWalrREHweLa4hS3U6u0lkISb-nOGVqpbjyQiV_zeKfkECb3W3LLuJyVMRkW9OkRQKO0-A_OU0QfI08Ccphyphenhyphen4j2/s1600/turkey1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AbzSHx5WzUr_MnE-UxJV1AVzLlgzwONkVNrYZulGBWG1MS6evK-_dUWalrREHweLa4hS3U6u0lkISb-nOGVqpbjyQiV_zeKfkECb3W3LLuJyVMRkW9OkRQKO0-A_OU0QfI08Ccphyphenhyphen4j2/s640/turkey1.jpg" width="640" /></span></a><b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">What You Need for Roasting Your Turkey</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF7ExF4Ss5mcaGX32iY_J6n27svhGw8tuSBjiWHxwddJJFvZzl7wlMNOpDsa6FNskskWMFf9epF5vWjZnOFuRF4IEdCDVzhXMzdwSuMDjnst9hBquIfXKSv1a3S1Hynx5L9QLfvfuT0nW/s1600/Turkey.Trade.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF7ExF4Ss5mcaGX32iY_J6n27svhGw8tuSBjiWHxwddJJFvZzl7wlMNOpDsa6FNskskWMFf9epF5vWjZnOFuRF4IEdCDVzhXMzdwSuMDjnst9hBquIfXKSv1a3S1Hynx5L9QLfvfuT0nW/s400/Turkey.Trade.jpg" width="301" /></span></a><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Roomy Roasting Pan</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Turkey Hen - 5kg/11or 12lb</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Butter - 250g/1 cup</span></div>
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Olive Oil - 250g/1 cup</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Coarse Sea Salt - 2 tbs*</span></div>
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Coarse Black Pepper - 3 tbs</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Chili Flakes - 1 tbs</span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Garlic - 1 head </span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Lemons - 4 peeled and quartered</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Limes - 4 peeled and quarterd</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Oranges - 2 peeled and quartered</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Rosemary - 1 tbs</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Sage - about 12 leaves</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><i>Optional: Meat Thermometer </i></span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><i>*Brined birds require half the salt. </i></span><br />
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<b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">What You Do</span></b><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Take the bird out of refrigerator. </span></span><span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Remove neck, giblets and liver from the turkey. The giblets are usually in a separate bag, slipped under the skin. Set all this aside for the gravy - if you're making a meat-based gravy. </span></span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">The drier the bird, the crispier the skin, so don't rinse it before roasting. Place it on a large roasting tray. Allow it to reach room temperature. This usually takes a couple of hours.</span></span><b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></b><span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">While the turkey is resting, prepare the herbs, produce and seasoning.</span></span><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Slowly melt butter in small sauce pan. When butter is melted, add olive oil, salt and pepper flakes. Separate garlic cloves and peel. Chop half the garlic (4 or 5 plump cloves) and add to the butter mixture. Toss the remaining garlic cloves in a largish bowl.</span></span><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">With a sharp knife, peel lemons, limes, oranges, and onions. Rough cut citrus and onions into quarters. Toss into bowl with garlic. Add the rosemary and sage.</span></span><br />
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<span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">When turkey is no longer cold, heat oven to 180c/350F. Place 2 tbs of the seasoned butter mixture into the turkey's cavity. Stuff turkey with the citrus, onion garlic and herbs. Don't forget the second cavity area, under the breast. Rub some butter mixture in there and stuff with mixture as well.</span></span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Starting with bottom of turkey and working your way to the top, generously spoon the butter mixture onto bird and gently massage</span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">, coating every part of the bird.</span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> Tuck the wings and neck skin under the body. </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">If you want, tie the legs together with cooking twine, but I rarely do. Cover the breast with a doubled piece of damp cheese cloth, or foil, for the first 90 minutes of cooking.</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Place turkey at lowest level in hot oven. Roast for approximately 3 hours. Remember to remove cheese cloth or foil half way through so the breast beautifully browns. Baste the turkey once when revealing breast, otherwise, no other basting required.</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><b>Recommended Roasting Time</b></span><br />
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<span class="colOne"><span style="font-family: "verdana" , sans-serif;"><i>180c/350F - 40 minutes per Kg + 15 minutes</i></span></span><br />
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<span class="colOne"><span style="font-family: "verdana" , sans-serif;"><i>180c/350F - 20 minutes per Pound + 15 minutes</i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3U_mnr6dq_YNZ6ixZu9UFqQj3ID_75ZlmkXBWdYKTqOw3f3bKdtPNB73A5anC1s0YiW3h3Q5Y_ro-aKZIXTKYojhBTqWr6qia-yQ1wqgCtgbLCL_8LNaAB4BTZpzosNvIXtDTe4sWfpw/s1600/slicedturkey1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3U_mnr6dq_YNZ6ixZu9UFqQj3ID_75ZlmkXBWdYKTqOw3f3bKdtPNB73A5anC1s0YiW3h3Q5Y_ro-aKZIXTKYojhBTqWr6qia-yQ1wqgCtgbLCL_8LNaAB4BTZpzosNvIXtDTe4sWfpw/s400/slicedturkey1.jpg" width="300" /></span></a><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Every turkey and chicken recipe I've seen says the same thing about testing for doneness: "</span><i><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Roast until the juices run clear, when you cut between the leg and the thigh."</span></i><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;">The thing is, when the turkey is sitting on a dark roasting tray and the butter is brown, there is no way you can see if the juices are run clear. Better to invest in a quick reading meat thermometer. Insert thermometer in thickest part of thigh. If it registers 74c/165F, the turkey is done. If it registers less than 74c/165F, crank up the oven to 200c/400F and roast for another 15 minutes, then check again.</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Allow the turkey to rest, under some loose foil, for about half an hour. Your bird will stay warm. When ready to serve, transfer to large serving platter. No other adornment required. A roasted turkey is a thing of beauty unto itself. </span><br />
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<b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">To Brine, or Not To Brine Turkey?</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKhFYe6MbTd2GZ1yRkVzeG3k_BXH_VD_vl4KZZ-ISBe-O_0WBfu_buzRWPcTeh8wqL1Rf8GQcYsbgN5nZObQ3eabR3pzCPJQXiUwGKSY_KEGZ92k6Q3Kr0gPSylx6qS-qWrguitdNg3Zb/s1600/thanksgiving2graphic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: "verdana" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKhFYe6MbTd2GZ1yRkVzeG3k_BXH_VD_vl4KZZ-ISBe-O_0WBfu_buzRWPcTeh8wqL1Rf8GQcYsbgN5nZObQ3eabR3pzCPJQXiUwGKSY_KEGZ92k6Q3Kr0gPSylx6qS-qWrguitdNg3Zb/s1600/thanksgiving2graphic.jpg" /></span></a></div>
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">I always thought brining seemed like too much work, but it's not if you have the space and proper container. It adds less than an hour to the preparation, while tenderizing and moisturizing a frozen turkey of dubious origin. If you're turkey is fresh and has enjoyed a good life, skip this conversation. </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">If it's a frozen supermarket turkey, you might want to keep reading. </span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">The biggest challenge is securing a container big enough to hold your bird, covered in salty water. </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">You want something that will hold the turkey, along with about 8 liters of water. I use a huge, 32 cm/24 liter, stainless steel stock pot, with lid. After squeezing the bird into the pot, I take as much as I can out of the fridge and snugly juxtapose the pot between the bottom and top shelves.</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">If you don't want to empty your fridge to brine the turkey, a cooler </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">might work, as the interior is often made of food safe HDPE. It might be easier to keep the turkey cold in a cooler as well. </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">If you can get your hands on an extra large food bag, made for turkey roasting, this works too, though you still need to place it in a solid container. Restaurant supply stores are a good place to pick up a container. </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Ideally, you want something made out of food grade plastic. HDPE, PP or polycarbonate are acceptable for brining.</span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">The turkey must be completely submerged in the brine. If you don't have a cover, place a heavy platter on the bird to keep it submerged. The meat and brine solution need to be kept below 4 celsius/40 fahrenheit. Soak meat at least an hour per pound, up to 24 hours.</span></div>
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<b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">What You Need for Brining Turkey</span></b><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Extra large container for soaking turkey in brine</span><b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Turkey Hen 5-1/2 kilograms (about 12 pounds)</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Star Anise - 6</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Cinnamon - 1 tsp</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Red Pepper Flakes - 1tbs</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Black Pepper - 1tbs</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Lemon - 4 peeled and quartered</span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Salt - 240ml/1 cup</span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></div>
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Molasses Sugar - 240ml/1 cup</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Water - 8 liters</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWTJy2hlKtSyPhhzXHVKXPa4t0vkPowTn7zEZm8fhyuucqMpRC5piNleZoWHEnZyvFVoDaeqATeq_BQWkbMbyqpFHvwnOSXkvTkHbTBF_SndopF__-u94j4Hkzjlje5aALTYlsgxXpfmm/s1600/thanksgiving-turkey-little-girl-corn-clip-art.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: "verdana" , sans-serif;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWTJy2hlKtSyPhhzXHVKXPa4t0vkPowTn7zEZm8fhyuucqMpRC5piNleZoWHEnZyvFVoDaeqATeq_BQWkbMbyqpFHvwnOSXkvTkHbTBF_SndopF__-u94j4Hkzjlje5aALTYlsgxXpfmm/s400/thanksgiving-turkey-little-girl-corn-clip-art.jpg" width="400" /></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF7ExF4Ss5mcaGX32iY_J6n27svhGw8tuSBjiWHxwddJJFvZzl7wlMNOpDsa6FNskskWMFf9epF5vWjZnOFuRF4IEdCDVzhXMzdwSuMDjnst9hBquIfXKSv1a3S1Hynx5L9QLfvfuT0nW/s1600/Turkey.Trade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">To Brine</span></b><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Unwrap turkey and remove neck, giblets and liver from cavities. Check thoroughly. Often a separate, small bag is slipped under the skin in the second cavity. Set aside for flavouring the gravy.</span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">In medium bowl, combine star anise, cinnamon, pepper flakes, pepper and peeled and quartered lemon. Mix well and place in turkey's cavity. </span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">In the container you have selected for brining, mix salt and sugar with 8 liters of water. Combine well. Place turkey in brining solution and cover. If the turkey is not submerged, add enough water to submerge it. Set aside in a cold place for 12 - 24 hours. Remember, </span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">the meat and brine needs to be kept below 4 celsius/40 fahrenheit.</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">A couple of hours before you start roasting, remove turkey from brine. The bird will be very heavy at this point. Dispose of brine and thoroughly rinse bird, inside and out, under cool running water. Dry well with paper towels. Set on roasting pan, sopping up water as the turkey continues draining. </span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">When turkey is well drained and dry, follow recipe for roasting, cutting salt in half. Brined birds seem to cook a little faster, but the skin is not as crispy as un-brined birds. Pretty and well-browned, but not the crispy texture I personally love.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFBuZ_Hp2K6i9ma6ymG5Ymw1yQTywQ3TrhH0cA8NgLDxMov_2F_Ex-XoYrp7zCSlyDJpjN28m99g04muzJYG7FyJL3HwE1T-WvIBKsFyQYj7a3X7jsOvddCFOhyo5JatOWWR8iWkTOhM3/s1600/00.11.20.ADBlashfield.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="clear: left; color: black; float: left; font-family: "verdana" , sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFBuZ_Hp2K6i9ma6ymG5Ymw1yQTywQ3TrhH0cA8NgLDxMov_2F_Ex-XoYrp7zCSlyDJpjN28m99g04muzJYG7FyJL3HwE1T-WvIBKsFyQYj7a3X7jsOvddCFOhyo5JatOWWR8iWkTOhM3/s400/00.11.20.ADBlashfield.jpg" width="312" /></span></a></div>
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<span style="color: red; font-family: "verdana" , sans-serif;"><b>The Best Way To Make Turkey</b></span></div>
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">One way to guarantee a moist, sumptuous roasted turkey dinner, while having loads of time to enjoy your guests, is to cook the it the day before your feast. Even a budget turkey will taste like a million bucks when you prepare it like this. </span><br />
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<span style="font-family: "verdana" , sans-serif;">See the recipe above for roasting your bird (no need to brine, no matter where you got it from)</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Remove turkey from oven. Allow it to rest for half an hour. Admire it. Sample it, especially the crispy skin. Place it in an enormous stock pot, breaking it down as required to fit. Squeeze the juice from lemons over the turkey. </span><br />
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Fill the roasting pan with cold water, swish around to loosen up all the brown bits, pour it over the </span><span style="font-family: "verdana" , sans-serif;">turkey. You'll probably need to do this several times until the turkey is nearly covered with water. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Cover pot and simmer over very low heat for about four hours. Turn the turkey a few times to make sure all the meat gets a second cooking. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Remove turkey from heat. Allow to cool in the juices for a couple of hours. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Using a strainer, a second large stock pot and big bowl, strain the broth into the second stock pot, collecting the meat and bones in the strainer. Remove the meat from the bones, add the broth and refrigerate for up to two days. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Before serving, reheat turkey and broth together. If you want to turn the broth into gravy, make a rue in a large saucepan by combining 125g/1/2 cup of butter and 125g/ 1/2 cup of flour. Stir over over medium heat until you make a paste. Slowly add a </span><span style="font-family: "verdana" , sans-serif;">ladle of hot stock at time, stirring it into the paste until absorbed. Turn heat to high, continue ladling in the hot stock, stirring constantly, until the gravy is the consistency you like. Taste and season if required. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6781XhB8YAOG7jxeGaecxa6Upeph0s-EfM-CM7kNFF-O-btAyp6iG93Too66UeCx50Es79GVRKxwvPXQp2eIKaSXFAJuw-k0G8fnZLLOb1ss0dyPq1Xgaj0rmWQfeUddj1f_8qx9iI-s/s1600/Thanksgiving+2014+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6781XhB8YAOG7jxeGaecxa6Upeph0s-EfM-CM7kNFF-O-btAyp6iG93Too66UeCx50Es79GVRKxwvPXQp2eIKaSXFAJuw-k0G8fnZLLOb1ss0dyPq1Xgaj0rmWQfeUddj1f_8qx9iI-s/s1600/Thanksgiving+2014+2.jpg" width="492" /></a></div>
<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">Serve on a fluffy nest of mashed potatoes, or stuffing, with a side of cranberry walnut sauce and a smattering of well placed greens, like red endive, watercress, or purple sprouting broccoli.</span><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">You can, of course, make a big vat of broth after you've served your turkey in the traditional style, but this process infuses the turkey with maximum flavour and moisture.</span><b><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;"> </span></b></div>
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<b><span class="Apple-style-span" style="color: red; font-family: "verdana" , sans-serif;">Turkey Legs</span></b><br />
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<span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">If you want turkey for the carnivores at the table, without doing a whole bird, roast a tray of turkey legs with garlic/lemon/sage infused butter/olive oil. Season well with coarse salt and pepper. Cook </span><span style="color: black;"><span class="Apple-style-span" style="font-family: "verdana" , sans-serif;">in hot oven set at 185c/350f for about 90 minutes. Turn once half way through roasting. Serve with the harvest casserole. </span></span><br />
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-24818336620269633862014-09-22T12:00:00.001+01:002016-08-10T13:41:18.778+01:00What to Make for the Autumn Equinox<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
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<span style="color: black; font-family: "verdana" , sans-serif; font-size: large; vertical-align: baseline; white-space: pre-wrap;">There are days when nothing but a steaming bowl of freshly made risotto will do. This craving comes on strongest in autumn, when the north wind blows, biting cheeks and snatching hats. When the weather turns dark and cold, like a migrating bird, I instinctively build the first fire of the season, while contemplating one of my favourite meals. </span></div>
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<span style="white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Risotto is as fun to make with your best friend as it is your inamorato. A couple hours before you want to feast, share an antipasti platter (olives, cheeses, grilled Italian peppers and cured meats) with your favorite Italian beverages, while leisurely prepping for Risotto. Then, about forty minutes before you want to eat, fire up the hob and get cracking'.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; line-height: 1.15; white-space: pre-wrap;">While I adore pumpkin risotto in October (see index) and asparagus risotto in spring, my favourite of all risotto is simple, unadorned, cooked-in-slow-motion with a handful of quality ingredients. My vision of Risotto is made with olive oil; Echalion Shalotts; Carnaroli Rice; rich, homemade, roasted chicken stock; Parmigiano Reggiano: pine nuts, and a pinch of saffron. </span></div>
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<span style="white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Ideally, prepare risotto after you’ve roasted chicken and cooked up a pot of strong chicken broth. The two ingredients that ultimately determine a great risotto are the quality of the stock and the specific rice used in the dish. </span></span></div>
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<span style="background-color: transparent; color: red; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>One Bowl, Gourmands</b></span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I make this for two. No more. No less. Two, served in one, big sharing trough, with no other accompaniment, save for perhaps a few sips of ice cold Prosecco or Peroni, between bites. In reality this recipe makes enough for four, but that changes the mood considerably. Four's a party. </span><br />
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<span style="line-height: 1.15; white-space: pre-wrap;">This is not a budget dish. You can feast joyously on this complex, satisfying meal for about £20. When compared to dining out, even with a nice bottle of wine, it’s a bargain. And, I hasten to add, I’ve never had Risotto this good in a restaurant - not even in Italy. </span></span><br />
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<span style="line-height: 21px; white-space: pre-wrap;">Put on some opera, or at least an Italian composer. Gregorio Allegri’s "Allegri Miserere Mei Deus" always has me in tears, but with food this seductive, intense emotion is the order of the evening. </span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: transparent; color: red; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Need for </span><b style="color: red; line-height: 21px; white-space: pre-wrap;">Risotto</b></span></div>
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Homemade Roast Chicken Stock - 2 liters/8 cups</span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Saffron - pinch</span></span><br />
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*Echalion Shallots - 800g/about 2lbs</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: black; vertical-align: baseline; white-space: pre-wrap;">Italian Risotto Rice, Carnaroli or </span><span style="background-color: white; color: #333233; vertical-align: baseline; white-space: pre-wrap;">Vialone Nano</span><span style="color: black; vertical-align: baseline; white-space: pre-wrap;"> - 500g/18oz</span></span><br />
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pine Nuts - 200g/8oz</span><br />
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">** Parmigiano Reggiano - 150g/6oz</span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Handful of Basil Leaves or Italian Rocket for garnish</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">* </span><span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Echallion Shallots are long, amber coloured allium, also known as banana shallots. They’re a cross between an onion and shallot. Easy to work with, slightly sweet, with a light oniony flavor.</i></span></span><br />
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<span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">** </span><span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Parmigiano Reggiano can be quite salty. If your chicken stock is citrusy or salty, go light on the cheese as it can easily over power this rich, delicate dish. </i></span></span><br />
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<span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>*** If you want to eschew chicken stock and go pure veggy, try my mushroom risotto at the </i></span><i style="line-height: 1.15; white-space: pre-wrap;">bottom of the page. Gorgeous. </i></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large; line-height: 1.15; white-space: pre-wrap;">I like to give myself an hour to make this dish, excluding the homemade stock.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Heat oven to 160C/325F</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Heat stock on back burner, over medium heat. You want to keep the broth gently simmering away the entire time, as it needs to be very hot. Have a ladle handy for dipping into the broth, one ladle at a time, as you make your risotto.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Peel and finely chop shallots. Set aside. </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Toast pine nuts in hot oven until golden, about 15 minutes. Set aside.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Grate the cheese and set aside.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Open the rice, don't rinse, you want all the starch you can get from it. Set aside.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Pour olive oil into large, heavy-bottomed pan. Warm it up over medium heat. Add chopped shallots. Cook until tender and dark golden brown, about 12 minutes. Stir in the saffron. Mix well. Add the rice, coating with the shallots and saffron for 3 or 4 minutes.</span></div>
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<span style="background-color: white;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 1.4318181818181819; white-space: pre-wrap;"><i>Tip: Stir the rice in only one direction, whichever is most comfortable for you, but in only one, circular direction throughout the process. This encourages the rice's </i></span><span style="line-height: 27px; white-space: pre-wrap;"><i>creme</i></span><span style="line-height: 1.4318181818181819; white-space: pre-wrap;"><i>. </i></span></span></span><br />
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Over medium heat, stir in one ladle of broth at a time, until fully absorbed by the rice. Do not rush. You’re making love here. </span><br />
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">Add another ladle of broth. Slowly stir rice until all the liquid is absorbed. Continue with the rhythm of adding hot stock, one ladle at a time, and stirring the rice in one direction for about 20 minutes. Taste. The rice should be tender and creamy, but not mushy. I like my Risotto al dente. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeav6jgoEwCDb9mRYVOrOXhH-WmV6GjLAt4xJB_VyuK9EBhQgGFed8ZUherhjO0joRz0KDupgl87yfzpICgGNX9IpApK3PsT33igpOr5rbZ3f8LwJrwAde68ni2JRIbO8Ou5MOaghFIY/s1600/IMG_3738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeav6jgoEwCDb9mRYVOrOXhH-WmV6GjLAt4xJB_VyuK9EBhQgGFed8ZUherhjO0joRz0KDupgl87yfzpICgGNX9IpApK3PsT33igpOr5rbZ3f8LwJrwAde68ni2JRIbO8Ou5MOaghFIY/s640/IMG_3738.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Risotto made with Roasted Chicken Stock, finished with GrilledAsparagus</td></tr>
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<span style="font-family: "verdana"; font-size: x-small;"><span style="line-height: 18px; white-space: pre-wrap;">Autumn Mushroom Risotto with Shallots and Pinenuts </span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; font-style: italic; line-height: 1.4318181818181819; white-space: pre-wrap;">You probably won't use all the stock, but it's good to have extra on hand. After 20 minutes, if you haven't achieved the texture you want, try turning up the heat, just make sure you keep stirring in a single direction. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; font-style: italic; line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;">• When the texture and taste appeal to you, remove rice from heat and stir in the toasted pine nuts. Transfer Risotto to a large, shallow sharing bowl. Top with the grated cheese. Grab a couple of forks and dig in. </span></span><br />
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<span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;">Should you have leftovers <i>(perish the thought)</i> the best way to reheat risotto is to gently steam in a heatproof bowl. This way it tastes just as fresh as when you first made it.</span></span><br />
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<span style="font-family: "\22 verdana\22 "; font-size: x-small; white-space: pre-wrap;">Autumn Mushroom Risotto with Shallots and Pinenuts </span></div>
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<b style="color: red; line-height: 1.4318181818181819; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Ideas and Suggestions</span></b><br />
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<span style="line-height: 1.4318181818181819; white-space: pre-wrap;">If you prefer to go 100% veggy, make a beautiful mushroom stock using dried mushrooms and white wine. </span></span><br />
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<span style="font-family: "verdana";"><span style="line-height: 27px; white-space: pre-wrap;">Here's my recipe:</span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span><span style="line-height: 1.4318181818181819; white-space: pre-wrap;">Combine 160g of dried mixed Forest Mushrooms with 1-tbs Italian dried herbs and 1-1/2 liters/6 cups of freshly </span><span style="font-family: "verdana";"><span style="line-height: 27px;"><span style="white-space: pre-wrap;">boiled water, in a large heatproof bowl. Mix well. Cover for an hour or two, then add 500ml/2cups quality white wine (I usually go with Sauvignon Blanc) 2 tsp quality, coarse sea salt and 2 tsp coarse ground black pepper. </span></span></span></span><br />
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<span style="font-family: "verdana";"><span style="line-height: 27px; white-space: pre-wrap;">Transfer to a heavy bottom stockpot. Bring to boil, turn heat down to very low simmer. From here refer to recipe, </span></span><span style="line-height: 27px; white-space: pre-wrap;">picking up with the shallots. No need for saffron as it would be lost here. Instead of basil garnish with wild rocket.</span></span><br />
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<span style="font-family: "verdana";"><span style="line-height: 27px; white-space: pre-wrap;"><i>There's more recipes under Pumpkin Risotto. </i></span></span></span><br />
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<span style="background-color: white; color: black; vertical-align: baseline; white-space: pre-wrap;">If you want to celebrate life as a true sybarite</span><span style="background-color: white; color: black; vertical-align: baseline; white-space: pre-wrap;">, bake a New York Cheesecake, top with French apricots and toasted, California almonds. Served with dainty cups of Espresso, or perhaps a bit of ice cold Limoncello, poured over vanilla ice-cream, in a martini glass ala Rosa Cirafici. </span></span><br />
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<span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;">Buon Appetito! </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDW1YQerw8dtFgoHw27ybzTh02ort5HjpSsTZLQJJCf-VNQd3S5iEMVp6VvqCdefIy9Etq_kg9tzQa8CPepkQTt0q90j9Rx_U7lNs_TixIqIlKCbcbtz8IaUfgUzY_lfribLnG6btJnEw/s1600/IMG_3731.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDW1YQerw8dtFgoHw27ybzTh02ort5HjpSsTZLQJJCf-VNQd3S5iEMVp6VvqCdefIy9Etq_kg9tzQa8CPepkQTt0q90j9Rx_U7lNs_TixIqIlKCbcbtz8IaUfgUzY_lfribLnG6btJnEw/s640/IMG_3731.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Risotto made with Roasted Chicken Stock, finished with Grilled Asparagus</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span></span><div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-8893443838191108412014-09-22T12:00:00.000+01:002016-08-10T13:40:39.742+01:00What to Make for the Autumn Equinox<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
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<span style="color: black; font-family: "verdana" , sans-serif; font-size: large; vertical-align: baseline; white-space: pre-wrap;">There are days when nothing but a steaming bowl of freshly made risotto will do. This craving comes on strongest in autumn, when the north wind blows, biting cheeks and snatching hats. When the weather turns dark and cold, like a migrating bird, I instinctively build the first fire of the season, while contemplating one of my favourite meals. </span></div>
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<span style="white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Risotto is as fun to make with your best friend as it is your inamorato. A couple hours before you want to feast, share an antipasti platter (olives, cheeses, grilled Italian peppers and cured meats) with your favorite Italian beverages, while leisurely prepping for Risotto. Then, about forty minutes before you want to eat, fire up the hob and get cracking'.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; line-height: 1.15; white-space: pre-wrap;">While I adore pumpkin risotto in October (see index) and asparagus risotto in spring, my favourite of all risotto is simple, unadorned, cooked-in-slow-motion with a handful of quality ingredients. My vision of Risotto is made with olive oil; Echalion Shalotts; Carnaroli Rice; rich, homemade, roasted chicken stock; Parmigiano Reggiano: pine nuts, and a pinch of saffron. </span></div>
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<span style="white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Ideally, prepare risotto after you’ve roasted chicken and cooked up a pot of strong chicken broth. The two ingredients that ultimately determine a great risotto are the quality of the stock and the specific rice used in the dish. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA4CMkqEvsE8qissK1cMmzfH95osPJ9a6hRdMAKAUJHYqIypEjJpQUXYgfCYB0VX8LWyCszvDh4lbjoX5X8_1M9eGTV3TfSBlZgBNugNJWiGLjodk04I7rcqDYphZ9K18qxowDCciilg/s1600/KookieRisotto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA4CMkqEvsE8qissK1cMmzfH95osPJ9a6hRdMAKAUJHYqIypEjJpQUXYgfCYB0VX8LWyCszvDh4lbjoX5X8_1M9eGTV3TfSBlZgBNugNJWiGLjodk04I7rcqDYphZ9K18qxowDCciilg/s1600/KookieRisotto1.jpg" width="640" /></a></div>
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<span style="background-color: transparent; color: red; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>One Bowl, Gourmands</b></span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I make this for two. No more. No less. Two, served in one, big sharing trough, with no other accompaniment, save for perhaps a few sips of ice cold Prosecco or Peroni, between bites. In reality this recipe makes enough for four, but that changes the mood considerably. Four's a party. </span><br />
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<span style="line-height: 1.15; white-space: pre-wrap;">This is not a budget dish. You can feast joyously on this complex, satisfying meal for about £20. When compared to dining out, even with a nice bottle of wine, it’s a bargain. And, I hasten to add, I’ve never had Risotto this good in a restaurant - not even in Italy. </span></span><br />
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<span style="line-height: 21px; white-space: pre-wrap;">Put on some opera, or at least an Italian composer. Gregorio Allegri’s "Allegri Miserere Mei Deus" always has me in tears, but with food this seductive, intense emotion is the order of the evening. </span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: transparent; color: red; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What You Need for </span><b style="color: red; line-height: 21px; white-space: pre-wrap;">Risotto</b></span></div>
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Homemade Roast Chicken Stock - 2 liters/8 cups</span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Saffron - pinch</span></span><br />
<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*Echalion Shallots - 800g/about 2lbs</span><br />
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Olive Oil - 60ml/1/4cup</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: black; vertical-align: baseline; white-space: pre-wrap;">Italian Risotto Rice, Carnaroli or </span><span style="background-color: white; color: #333233; vertical-align: baseline; white-space: pre-wrap;">Vialone Nano</span><span style="color: black; vertical-align: baseline; white-space: pre-wrap;"> - 500g/18oz</span></span><br />
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pine Nuts - 200g/8oz</span><br />
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<span style="background-color: transparent; color: black; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">** Parmigiano Reggiano - 150g/6oz</span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Handful of Basil Leaves or Italian Rocket for garnish</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">* </span><span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Echallion Shallots are long, amber coloured allium, also known as banana shallots. They’re a cross between an onion and shallot. Easy to work with, slightly sweet, with a light oniony flavor.</i></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i><br /></i></span>
<span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">** </span><span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Parmigiano Reggiano can be quite salty. If your chicken stock is citrusy or salty, go light on the cheese as it can easily over power this rich, delicate dish. </i></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i><br /></i></span>
<span style="background-color: white; color: black; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>*** If you want to eschew chicken stock and go pure veggy, try my mushroom risotto at the </i></span><i style="line-height: 1.15; white-space: pre-wrap;">bottom of the page. Gorgeous. </i></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large; line-height: 1.15; white-space: pre-wrap;">I like to give myself an hour to make this dish, excluding the homemade stock.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Heat oven to 160C/325F</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Heat stock on back burner, over medium heat. You want to keep the broth gently simmering away the entire time, as it needs to be very hot. Have a ladle handy for dipping into the broth, one ladle at a time, as you make your risotto.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Peel and finely chop shallots. Set aside. </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Toast pine nuts in hot oven until golden, about 15 minutes. Set aside.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Grate the cheese and set aside.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Open the rice, don't rinse, you want all the starch you can get from it. Set aside.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Pour olive oil into large, heavy-bottomed pan. Warm it up over medium heat. Add chopped shallots. Cook until tender and dark golden brown, about 12 minutes. Stir in the saffron. Mix well. Add the rice, coating with the shallots and saffron for 3 or 4 minutes.</span></div>
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<span style="background-color: white;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 1.4318181818181819; white-space: pre-wrap;"><i>Tip: Stir the rice in only one direction, whichever is most comfortable for you, but in only one, circular direction throughout the process. This encourages the rice's </i></span><span style="line-height: 27px; white-space: pre-wrap;"><i>creme</i></span><span style="line-height: 1.4318181818181819; white-space: pre-wrap;"><i>. </i></span></span></span><br />
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">• Over medium heat, stir in one ladle of broth at a time, until fully absorbed by the rice. Do not rush. You’re making love here. </span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; line-height: 1.4318181818181819; white-space: pre-wrap;">Add another ladle of broth. Slowly stir rice until all the liquid is absorbed. Continue with the rhythm of adding hot stock, one ladle at a time, and stirring the rice in one direction for about 20 minutes. Taste. The rice should be tender and creamy, but not mushy. I like my Risotto al dente. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeav6jgoEwCDb9mRYVOrOXhH-WmV6GjLAt4xJB_VyuK9EBhQgGFed8ZUherhjO0joRz0KDupgl87yfzpICgGNX9IpApK3PsT33igpOr5rbZ3f8LwJrwAde68ni2JRIbO8Ou5MOaghFIY/s1600/IMG_3738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeav6jgoEwCDb9mRYVOrOXhH-WmV6GjLAt4xJB_VyuK9EBhQgGFed8ZUherhjO0joRz0KDupgl87yfzpICgGNX9IpApK3PsT33igpOr5rbZ3f8LwJrwAde68ni2JRIbO8Ou5MOaghFIY/s640/IMG_3738.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Risotto made with Roasted Chicken Stock, finished with GrilledAsparagus</td></tr>
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<span style="font-family: "verdana"; font-size: x-small;"><span style="line-height: 18px; white-space: pre-wrap;">Autumn Mushroom Risotto with Shallots and Pinenuts </span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; font-style: italic; line-height: 1.4318181818181819; white-space: pre-wrap;">You probably won't use all the stock, but it's good to have extra on hand. After 20 minutes, if you haven't achieved the texture you want, try turning up the heat, just make sure you keep stirring in a single direction. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; font-style: italic; line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;">• When the texture and taste appeal to you, remove rice from heat and stir in the toasted pine nuts. Transfer Risotto to a large, shallow sharing bowl. Top with the grated cheese. Grab a couple of forks and dig in. </span></span><br />
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<span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;">Should you have leftovers <i>(perish the thought)</i> the best way to reheat risotto is to gently steam in a heatproof bowl. This way it tastes just as fresh as when you first made it.</span></span><br />
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<span style="font-family: "\22 verdana\22 "; font-size: x-small; white-space: pre-wrap;">Autumn Mushroom Risotto with Shallots and Pinenuts </span></div>
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<b style="color: red; line-height: 1.4318181818181819; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Ideas and Suggestions</span></b><br />
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<span style="line-height: 1.4318181818181819; white-space: pre-wrap;">If you prefer to go 100% veggy, make a beautiful mushroom stock using dried mushrooms and white wine. </span></span><br />
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<span style="font-family: "verdana";"><span style="line-height: 27px; white-space: pre-wrap;">Here's my recipe:</span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span><span style="line-height: 1.4318181818181819; white-space: pre-wrap;">Combine 160g of dried mixed Forest Mushrooms with 1-tbs Italian dried herbs and 1-1/2 liters/6 cups of freshly </span><span style="font-family: "verdana";"><span style="line-height: 27px;"><span style="white-space: pre-wrap;">boiled water, in a large heatproof bowl. Mix well. Cover for an hour or two, then add 500ml/2cups quality white wine (I usually go with Sauvignon Blanc) 2 tsp quality, coarse sea salt and 2 tsp coarse ground black pepper. </span></span></span></span><br />
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<span style="font-family: "verdana";"><span style="line-height: 27px; white-space: pre-wrap;">Transfer to a heavy bottom stockpot. Bring to boil, turn heat down to very low simmer. From here refer to recipe, </span></span><span style="line-height: 27px; white-space: pre-wrap;">picking up with the shallots. No need for saffron as it would be lost here. Instead of basil garnish with wild rocket.</span></span><br />
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<span style="font-family: "verdana";"><span style="line-height: 27px; white-space: pre-wrap;"><i>There's more recipes under Pumpkin Risotto. </i></span></span></span><br />
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<span style="background-color: white; color: black; vertical-align: baseline; white-space: pre-wrap;">If you want to celebrate life as a true sybarite</span><span style="background-color: white; color: black; vertical-align: baseline; white-space: pre-wrap;">, bake a New York Cheesecake, top with French apricots and toasted, California almonds. Served with dainty cups of Espresso, or perhaps a bit of ice cold Limoncello, poured over vanilla ice-cream, in a martini glass ala Rosa Cirafici. </span></span><br />
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<span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;">Buon Appetito! </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Spring Risotto made with Roasted Chicken Stock, finished with Grilled Asparagus</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 1.4318181818181819; white-space: pre-wrap;"><br /></span></span><div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-86701352785905897632014-09-16T00:56:00.000+01:002017-11-10T19:14:24.947+00:00<div class="separator" style="clear: both; text-align: center;">
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<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="line-height: 1.15;"><span style="font-family: "arial"; vertical-align: baseline; white-space: pre-wrap;"><span style="color: red; font-size: large;">Russet and Spice and Everything Twice</span></span></b></h2>
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<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Sometime between the Autumn Equinox and the Harvest Moon, there are three things I make: Gingerbread, Apple Spice Cake and Chili. Especially Chili Con Carne. Every food has it’s season. Autumn is all russet and spice and everything twice.</span></b></div>
<span style="font-size: large;"><b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br /></span>
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<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Good chili takes time, not a lot of yours, but a couple of days of soaking and simmering. Ideally, you want to start three days before feasting. The reward is one of the most versatile, universally pleasing meals you can make. It tastes just as good without meat, so you can happily go vegetarian. Since you do all the preparation, in advance, you're free to enjoy your guests.</span></b><br />
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<b style="line-height: 1.15;"><span style="font-family: "arial"; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">One of my favourite buffets consists of Two Caldrons of Chili Con Carne (Beef and Vegetarian) Bowls of Chopped Tomatoes; Red Onions; Grated Cheddar Cheese; Sour Cream and Baskets of Tortilla Chips, or Corn Bread.</span></span></b><br />
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<b><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">If you want to offer something sweet with tea and coffee later, you absolutely can’t beat New York Cheesecake. The cool, creamy texture, is the perfect finish to this happy belly meal.</span></b><br />
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<b style="line-height: 1.15;"><span style="color: red; font-family: "arial"; vertical-align: baseline; white-space: pre-wrap;"><b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="font-family: Verdana, sans-serif; line-height: 1.15;"><span style="color: red; font-size: large; vertical-align: baseline;">All Time Favourite Autumn Menu for 10</span></b></span></b><br />
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Selection of Cold Ales and Ciders</span><br /><span style="font-family: "verdana" , sans-serif;">Two Caldrons of Chili, One Veggy, One Beef</span><br /><span style="font-family: "verdana" , sans-serif;">Toppings: Soured Cream, Grated Cheddar Cheese, Chopped Tomatoes, Chopped Sweet Onions, Tortilla Chips</span><br /><span style="font-family: "verdana" , sans-serif;">New York Cheese Cake, topped with Raspberry Preserve and Fresh Raspberries</span><br /><span style="font-family: "verdana" , sans-serif;">Coffee and Teas</span></span><br />
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<b style="font-family: Verdana, sans-serif; line-height: 1.15;"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="color: red; font-size: large;">Lovers Kitchen Chili Con Carne</span></span></b></div>
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<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="color: red; font-family: "arial"; font-size: large; vertical-align: baseline; white-space: pre-wrap;">What You Need </span></b></h2>
<span style="font-size: large;"><b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="line-height: 1.15;"><span style="font-family: "arial"; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Makes 12 Generous Servings. Can easily double recipe for a crowd. </span></b><b style="line-height: 1.15;"><span style="font-family: "arial"; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ideally you want to make chili in a big cast iron pot. Something in the 8 liter/9 quart range. Nothing smaller than 6.6 liters/8 quart, unless you keep the beans and meat separate. </span></b></span></div>
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<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dried Adsuki Beans - 500g (about 1lb) </span></b><br />
<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dried Black Beans - 500g (about alb)</span></b><br />
<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="line-height: 1.15;"><span style="font-size: large;"><span style="font-family: "arial"; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dried Ancho Chile Pepper - 6 </span><span style="background-color: white; font-family: "arial"; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">These are dried poblano peppers, commonly used in Mexican food. They're brownish-black and wrinkled) You can also use</span><span style="background-color: white; font-family: "arial"; font-style: italic; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; font-family: "arial"; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Mulatos which are darker with earthier, more pungent flavor; Pasilla Chile; California Chile, New Mexico Chile Peppers, Chipotle Chilies, all work well. </span></span></b><br />
<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="line-height: 1.15;"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Rapeseed Oil - 2 tbs</span></b><br />
<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="line-height: 1.15;"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Red Onions - 3 large</span></b><br />
<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3" style="line-height: 1.15;"><span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Garlic - 1 head</span></b><br />
<b id="docs-internal-guid-014acf6c-f57e-df90-14ba-d6cd006241c3"><span style="font-family: "arial"; font-size: large; font-weight: normal; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;">Hot Chili Powder - 2-1/2 tbs </span></b><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Cumin - 3 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Cinnamon - 1 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Turmeric - 1 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Mild Smoked Paprika - 1 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Sea Salt - 3 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Coarse Pepper - 2 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Sugar - 2 tbs</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Chocolate, at least 85% cocoa, 100g / 3-1/2 ounces</span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Chopped Italian Plum Tomatoes - 4 tins, 400g each / 3 -16 ounce cans</span><br />
<span style="font-size: large;"><span style="font-family: "arial"; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;">Italian Passata </span><span style="font-family: "arial"; line-height: 17px; white-space: pre-wrap;">(sieved tomatoes) </span><span style="font-family: "arial"; line-height: 17px; white-space: pre-wrap;">1 liter / 2 pints</span></span><br />
<span style="font-family: "arial"; font-size: large; line-height: 1.15; white-space: pre-wrap;">Minced Beef - 2 kilogram (about 4-1/2 pounds)</span></div>
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<b><span style="color: red; font-family: "verdana" , sans-serif; font-size: large;">Marsha's Notes</span></b></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Adzuki is a small, reddish brown bean, imported from China, Thailand and Japan. If you can’t find Adzukis, Black Beans are just as good. I like to use both to add different texture and colour.</span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">If you don't have chilie peppers, double the Paprika. I like Brindisa La Chinata Smoked Paprika from Spain. Their Mild and Hot Smoked are equally good. I use mild here because I'm cooking for a crowd. If everyone loves heat, use Hot Smoked Paprika. </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">If you don’t have chocolate, add 500 ml / 1 cup strong black coffee with the tomatoes. </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I like the silkiness Passata gives chili. If you don’t have any, double the tomatoes, but this ingredient does make a big difference.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Minced turkey or chicken make an excellent substitution for beef here. I often make chili with minced turkey. It's slightly firmer and nubbier in texture, but absorbs the chili flavour beautifully. See chicken recipe below. </span></div>
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<span style="font-family: "arial"; font-size: large; vertical-align: baseline; white-space: pre-wrap;">Must have tomatoes or salas, mature cheddar and red onions. After that, it's up to you. You'll be surprised by how much toppings people like with their chili.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Tomatoes - 2 kilogram (at least 4 pounds)</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Mature Cheddar - 600g (about a pound)</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Sweet or Red Onions - 4 medium </span><br />
<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Tortilla Chips (go for the thinner, low salt variety)</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Other toppings to consider: soured cream, avocado or guacamole.</span></div>
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<span style="color: red; font-family: "arial"; font-size: large; font-weight: bold; line-height: 1.15; white-space: pre-wrap;">What You Do</span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Thoroughly rinse beans, under cold water, in colander. Place in very large, heavy-bottomed pot (they will expand substantially) cover with cold water and cook over low heat for four - five hours, or until tender. If you have a slow cooker, ideally around 8 litres, put it to good use here. Keep an eye on your beans. They will absorb a lot of water during the first couple of hours of cooking, requiring top-ups and stirring, even in most slow cookers. Very important to not scorch your beans, even if this means lowering the heat to a whimper. </span></div>
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<span style="font-size: large;">While beans are cooking, p</span><span style="font-family: arial; font-size: large; white-space: pre-wrap;">lace dried chilis in bowl and cover with boiling water to soften. Allow to soak for about twenty minutes, then chop and set aside. </span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Peel and chop onions and garlic (keeping separate) </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In small bowl, combine chili powder, cumin, turmeric, salt, pepper, and sugar. Mix thoroughly.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: large; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat oil in large, heavy bottomed stock pot. Brown onions over medium heat, stirring often to prevent sticking. When onions are golden brown, add chopped garlic, chilies, tomatoes, passata, and about 2/3 of the seasoning, reserving about ⅓ for the meat. If you’re making all veggy chili, use all the seasoning here.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Bring to gentle boil over medium heat. Add chocolate. Mix well. When chocolate is fully absorbed, turn off heat and set aside until beans are tender. Once beans are tender, add everything you prepared to the pot, stir well and gently simmer for at least a couple more hours, tasting often.</span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I suggest you make the beans and allow them to sit in their spicy goodness overnight. If your kitchen is cool, no need to refrigerate. If it's warm, leave covered in a cool space. A couple of hours before serving, add the meat if using meat, reserving a vegetarian pot for non-carnivores. </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In large skillet, brown minced beef. When beef is cooked, add seasoning, drain off any grease, and combine with beans in chili pot. Stir well. Continue to simmer very slowly for another couple hours, or until beans are soft. </span><br />
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<span style="font-family: "arial"; font-size: large; vertical-align: baseline; white-space: pre-wrap;"><i>Here's where chili becomes quite individual. I like it thick enough to eat with a fork, on a plate. If you prefer yours in a bowl, with a spoon, you may want to add a bit more water, passata, or tomatoes the last hour of cooking. You will also want to <b>taste, taste, taste,</b> adjusting seasoning as you like.</i></span></div>
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<span style="font-family: "arial"; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large; font-weight: normal;">The one thing to watch out for is that you don’t scorch the bottom of the pot. It’s easy to do when you’re simmering something this long, especially if your pot doesn't have a thick bottom. With my gas hob, I keep the flame at the lowest possible level, once the chili reaches the boiling point. And I stir often with a big, heavy wooden spoon, scraping the bottom and sides of the pot. For this reason, I’m never far from the kitchen when making chili. Using quality cast iron helps avoid scorched bean syndrome. </span></span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Wash and slice tomatoes, toss in a bowl. Grate rate cheese, add to another bowl. Chop onions, place in a third bowl. Pour Tortilla Chips into a bowl. prepare any other toppings you's like. Place toppings on table for guests to help themselves.</span><br />
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<span style="font-family: "arial"; vertical-align: baseline; white-space: pre-wrap;"><b id="docs-internal-guid-014acf6c-fe31-aa1b-666a-240df4282ca7"><span style="font-size: large; font-weight: normal; vertical-align: baseline;">It’s acceptable to use canned beans, though I personally find them too soggy for my tastes. I like a bit of bite to my beans. If you opt for beans from a tin, try to make the chili the day before to allow the flavours to mature. </span></b></span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I often make cornbread when I make chili. There is something about the combination of red, spicy chili with golden, velvety cornbread that perfectly balances the meal. You’ll find a good cornbread recipe listed in the index.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Enjoy leftover chili in burritos, tacos or quesadillas, made with quality flour tortillas. </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Make a chili salad by combining shredded lettuce, sliced tomatoes, grated cheddar cheese, and tortilla chips, topped with warm chili.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Chili omelette, topped with fresh avocado, is one of my favourite “any time meals.”</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">It probably goes without saying, chili over rice (I prefer brown rice here) is a classic in England.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">You can’t beat sharing a heaping platter of chili fries (homemade chips smothered in chili) for two, cuddled up on the sofa, watching a film.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Chili is also the ideal stuffing for a fluffy baked potato, topped with grated cheddar cheese and tomatoes.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This is the perfect potluck dish, as well as one of the nicest meals you can bring as a housewarming gift. You can easily make chili in a crock pot (after making your base on the stove) thereby allowing you to bring the dish with it’s own heating/serving container. </span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For alcoholic beverages, consider Mojitos (Cuba’s minty, lime-packed national drink) or Mexican/Indian/Asian beers.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The best non-alcoholic drinks to accompany chili are sparkling water with a twist of lime, lime or lemon based drinks (like limeade, or lemonade, strewn with a few fresh mint) </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This wonderfully refreshing Mexican cucumber drink known as Agua Fresca de Pepino (combination of cucumbers, fresh lime juice, water, and sugar) is an excellent beverage with any spicy meal.</span></div>
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<span style="color: red; font-family: "arial"; font-size: large; font-weight: bold; line-height: 1.15; white-space: pre-wrap;">Agua Fresca de Pepino</span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Limes - 12 - (enough for 1 cup, fresh squeezed lime juice)</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cucumbers - 4 large English variety</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ice - 1 quart</span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Juice limes. Set aside. Peel and slice cucumbers. Working in batches, puree each cucumber with 1 cup of water. As cucumber is pureed, pour into large spouted bowl or jug. </span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">When all the cucumbers are pureed, strain of seeds (I use a finely meshed colander for this job) return half the cucumber to blender and combine with lime juice, honey and ice. Blend well. </span><br />
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In large bowl, or spouted jug, combine cucumber/lime mixture, with pureed cucumber and water. Taste. Add more honey if you like. Serve very cold. Garnish with lime or cucumber slices and/or fresh mint.</span></div>
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<span style="font-family: "arial"; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">If you prefer your chili with shredded chicken breast, instead of beef, try this idea. The first half of the recipe is exactly the same as making my buttermilk chicken strips. The second half turns the chicken into spicy, smoky, shredded chicken, perfect for chili, enchiladas, tacos, burritos, or tostadas.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Buttermilk - 1 pint</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Boneless, Skinless Chicken Breast - 8</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Italian Tomatoes - 800g</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Combine buttermilk with crushed peppers, salt, pepper, and Tabasco. Mix well. Add chicken. Coat thoroughly. Cover and refrigerate 4 - 24 hours.</span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Remove chicken from refrigerator. Place it in a largish stock pot. Add tomatoes, chocolate and water. Stir well. Cover. Simmer over low heat, stirring often, for about an hour, or until chicken easily breaks up with fork. </span></div>
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<span style="font-family: "arial"; font-size: large; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Shred chicken, add to chili pot, the last hour of cooking. </span><span style="font-family: "arial"; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></div>
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<span style="color: red; font-family: "verdana" , sans-serif; font-weight: bold;"><span style="font-size: large;">My Dream Chili Pot</span> </span><span style="font-family: "verdana" , sans-serif; font-size: large;">is not the one you see here. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><a href="http://www.lodgemfg.com/seasoned-cast-iron/dutch-ovens/dutch-oven-with-spiral-handle-bail-and-iron-cover-L12DO3" target="_blank">Lodge Cast Iron</a> makes a gorgeous 8.5 liter/9 quart Seasoned Cast Iron Dutch Oven that is a must for anyone regularly making chili for a crowd. I'm a big fan of this century old, American cast iron maker.</span><br />
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-79188990940052701042014-04-06T08:00:00.000+01:002017-02-25T17:11:08.421+00:00What to Eat Sunday<br />
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<span style="font-family: "verdana" , sans-serif; font-size: large; letter-spacing: 0px;">Pancakes were the first thing I made from an illustrated 1960‘s cookbook, especially designed for culinary minded youngsters. It was not an auspicious beginning. While practicing my flips, I can still see the tacky, malformed disc stuck fast to the ceiling. Fortunately, that didn't dampen my enthusiasm. </span></div>
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<span style="font-size: large; letter-spacing: 0px;">Nearly every culture, going back to the 15th century, make some version of the versatile pancake. <a href="http://www.missfixituk.com/" target="_blank"><span style="color: #444444;">Miss Fix It</span></a>, a New Zealander living in the England, refers to her pancakes as Drop Scones. A pal from Glasgow claims they're Scotch Pancakes. And to me, they're the All-American Breakfast Food. </span></div>
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<span style="font-size: large;"><span class="" style="font-family: "verdana" , sans-serif;">It actually took me quite awhile to master homemade pancakes because of these four requirements: Batter that is neither too thick or too thin; pancakes that are not too big (go for anything from a tablespoon to 60ml/1/4 cup) patience and a hot cast iron griddle, or skillet. Cast iron works best. </span></span><br />
<span style="font-size: large;"><span class="" style="font-family: "verdana" , sans-serif;"><br class="" /></span><span class="" style="font-family: "verdana" , sans-serif;">The first pancake will nearly always be a mess. I don’t know why, but this is my experience. I say patience because you can’t turn a pancake over until it has lots and lots of bubbles on top and the edges are just slightly brown. This usually takes three - four minutes. Most people turn them over too quickly. </span></span><br />
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<span style="font-size: large; letter-spacing: 0.0px;"><b>Banana Walnut Pancakes</b></span></div>
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<span style="font-size: large;"><span style="letter-spacing: 0.0px;"><b>What You Need</b></span><span style="color: black; letter-spacing: 0.0px;"> </span></span></div>
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<span style="font-size: large; letter-spacing: 0.0px;"><i>Makes about 12 Pancakes</i></span></div>
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<span style="font-size: large; letter-spacing: 0px;">Melted Butter - 250ml 1c </span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Flour - 500g 2c</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Baking Powder 2 tbs</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Sea Salt 1 tsp</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Sugar 60g 1/4c</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">*Buttermilk 700ml/3c</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Vanilla - 2 tbs</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Eggs - 2 large</span><br />
<span style="font-size: large; letter-spacing: 0.0px;">Bananas - 4</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Walnuts - 250g </span></div>
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<span style="font-size: large; letter-spacing: 0px;">Maple Syrup</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;"><b>What You Do</b></span></div>
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<span style="font-size: large; letter-spacing: 0px;">Heat oven to 40c/100f to keep pancakes warm as you go along.</span></div>
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<span style="font-family: "verdana"; font-size: large;"><span style="color: #e42117; letter-spacing: 0px;"><b>Notes:</b> </span><span style="letter-spacing: 0px;"><i>I make pancake batter in a measuring jug. This allows you to pour the batter directly onto the hot griddle. If you don't have such a container, a large bowl works fine, just spoon out the batter.</i></span></span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Melt butter. Set aside.</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Slowly heat griddle or pan, with about a tablespoon of melted butter, over low heat, while assembling ingredients. Make sure the butter evenly coats the entire surface.</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">In largish measuring jug, thoroughly combine all the dry ingredients: Flour, baking powder, salt, and sugar. Mix well. </span></div>
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<span style="font-size: large;"><span style="font-family: "verdana";"><span style="letter-spacing: 0px;">Add wet ingredients: Buttermilk, vanilla, eggs, and half the butter. Combine thoroughly but don't over mix. I stir everything </span>together<span style="letter-spacing: 0px;"> with a fork. A few small lumps are fine. If batter is a bit thick, add more milk or butter until it's pourable with a gentle nudge.</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: "verdana";"><span style="letter-spacing: 0px;">Peel and slice bananas and set aside.</span></span></span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Raise heat on pan to medium. Pour batter onto hot surface. Don't crowd your pancakes. While the first side is cooking, add sliced bananas covering as much of the surface as possible in a single layer.</span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">Cook pancakes until you see holes bubbling up in the batter, as the sides slightly crisp up and brown. This usually happens at the three minute interval, but can take a bit longer. Flip pancake to the banana side and continue cooking another two - three minutes. Transfer pancakes to warm oven while you continue this process. </span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">When you've made all your pancakes, serve with any leftover banana slices, a scattering of walnuts and maple syrup on the side. </span></div>
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<span style="font-size: large; letter-spacing: 0.0px;">This is such a scrumptious treat, you don't need anything else to go with it. In a true American diner though this would be served with a fried egg, sunny side up, and bacon and/or sausage. </span></div>
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<span style="font-size: large; letter-spacing: 0.0px;"><b>Ideas and Suggestions</b></span></div>
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<span style="font-size: large; letter-spacing: 0px;">Pancakes are a fun, versatile and forgiving food. Children especially love making and eating them.</span><br />
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<span style="font-size: large; letter-spacing: 0px;">Try replacing bananas with blueberries or thinly sliced peaches, apricots, or apples. Exchange walnuts for pecans, slivered almonds, or chopped pistachios. Instead of maple syrup, you might try your favorite fruit conserve, matching blueberry pancakes with blueberry conserve, apricot with apricot, or whatever combination appeals to you. </span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.comtag:blogger.com,1999:blog-4444213615728498827.post-74940693362890974202014-04-01T23:02:00.000+01:002017-02-09T13:07:02.909+00:00Making Menus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I can't explain it, but I've always loved thinking about food combinations, trying them out and creating menus. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">One of the reasons I adore entertaining is because it inspires me to come up with menus that are as satisfying for my guests as they are for me. I have a lot of vegetarian friends, as many here in England as in California. And while I'm a carnivore to the core, I love coming up with vegetarian and vegan menus so packed with flavor, even I don't miss the meat.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Child friendly menus are always fun. Because I enjoy eating with my fingers, creating a picnic-style menu, deliciously indulgent for children and adults, is endlessly rewarding. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">My favorite of all menus, though, are holiday and special occasion menus. This feeds into my theme fetish, inspiring me to come up with a feast honoring a special day, season or event. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Menus are helpful for finding out in advance if a guest has a food allergy, or other dietary requirements. Emailing, or texting guests the menu spares potential disappointment. It's also beneficial for those who like to choose beverages, or flowers, especially suited to the meal.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">It doesn't matter if your menu's handwritten on an envelope, illustrated, painted, a photograph, or designed with your favorite software, making menus is fun. </span></div>
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<div class="blogger-post-footer">Lovers Kitchen is Marsha Coupe's Activity Book for Romantic Gourmands with a Passion for Cooking, Entertaining and Eating.</div>Marsha Coupéhttp://www.blogger.com/profile/04231252789789817205noreply@blogger.com0