tag:blogger.com,1999:blog-48996143771573266782024-03-06T02:31:20.010+00:00Holly Grove KitchenRecipes From Our Cottage KitchenSusan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-4899614377157326678.post-53235818784313730192013-12-01T19:06:00.000+00:002013-12-01T19:06:18.435+00:00How Did That Happen?<span style="font-family: "Trebuchet MS", sans-serif;">I know that time passes more quickly than we think (and probably faster still the older we get) but I can't believe that it's been 15 months since my last post on Holly Grove Kitchen. </span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">The Handyman and I haven't been idle in that period, in fact, we've completely redesigned and rebuilt our kitchen! It's a project that's been years in the planning and over a year in the final execution...some of the <a href="http://hollygrovekitchen.blogspot.co.uk/2010/11/kitchen-improvements.html" target="_blank">structural work</a> was completed 3 years ago. So was it worth the time, effort and sleepless nights? </span><br />
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<span style="font-family: Trebuchet MS;">Absolutely! I really do have the kitchen of my dreams; my photos don't do it justice, but hopefully give a feel for where we started and what we've achieved.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb83eJ2GPTXhbqbGCB1vJWtxhhsDRtjfYR6TTbCq18vBzIUpVpG2E3ReBAS59UMyFjYuH2rgtfViLmgKmeGiEPv3-O8XHNrIm7NzXIMX1eC43gqbdKtVwshBaKTezsiWMhOKqvj8zLkIey/s1600/Kitchen+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb83eJ2GPTXhbqbGCB1vJWtxhhsDRtjfYR6TTbCq18vBzIUpVpG2E3ReBAS59UMyFjYuH2rgtfViLmgKmeGiEPv3-O8XHNrIm7NzXIMX1eC43gqbdKtVwshBaKTezsiWMhOKqvj8zLkIey/s320/Kitchen+002.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI3FMYBHxmeLcCAhxUqm0vGoH1QUV3W_noOZu14tMOBGLkujKBWnpCsbJFZbLjJfcBg8j9haB9xGpprTDjXdT1Og-zgS46eJIZIJvj3c9ZrqdzbBI5Ki801zyn_lmT2X-OkjdiRUZ3R7z/s1600/Kitchen+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI3FMYBHxmeLcCAhxUqm0vGoH1QUV3W_noOZu14tMOBGLkujKBWnpCsbJFZbLjJfcBg8j9haB9xGpprTDjXdT1Og-zgS46eJIZIJvj3c9ZrqdzbBI5Ki801zyn_lmT2X-OkjdiRUZ3R7z/s320/Kitchen+003.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">The Handyman has made a stunning job of getting the structural work spot on whilst I agonised over design: style of cabinets, colour, materials, taps, sinks, worktops etc, etc. So much choice and so many possible combinations. But, at last, here I sit at the table in my favourite room in the house writing a post I've been anticipating since I started this blog.</span><br />
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<span style="font-family: Trebuchet MS;">So now I'm back with lots of cooking and baking ideas to try out in my special space and to include in future posts, hopefully you'll rediscover Holly Grove Kitchen with me!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-47386036014068554192012-09-30T17:09:00.003+01:002012-09-30T17:09:34.094+01:00Apples in Autumn<span style="font-family: "Trebuchet MS", sans-serif;">I've just checked the date of my last posted recipe and can't believe that it was in February! Now I know that I usually go a bit quiet on my kitchen blog through the summer months but I can't use the garden and summer sun as my excuses this year. The summer has been dreadful and the garden has not drawn me in this season; so no excuses, just life!</span><br />
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<span style="font-family: Trebuchet MS;">So what's brought on this return to the kitchen; well, a belated birthday present, a few ripening apples on the trees and a(nother) dull and drizzly Sunday encouraged me to get the baking ingredients out.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">From my new addition to the cookery bookshelf; Cake Days from the Hummingbird Bakery...</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtFkURTyn9YsAkbXNYG6csMlZBGREVXrsnMOChkPWjJHtCtKWms1kJUh8aLtWBvGGiGK5cOb2aGdHAiCzQMWQTrSqpOoVzndjqoY7j2HUUwdVHa0dtTIaU_oTUd08KgD4qHQwmFVe4mDC/s1600/SDC12490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtFkURTyn9YsAkbXNYG6csMlZBGREVXrsnMOChkPWjJHtCtKWms1kJUh8aLtWBvGGiGK5cOb2aGdHAiCzQMWQTrSqpOoVzndjqoY7j2HUUwdVHa0dtTIaU_oTUd08KgD4qHQwmFVe4mDC/s320/SDC12490.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">bit more cake than biscuit, but delicious none the less!</span></td></tr>
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<span style="font-family: Trebuchet MS;"><strong>Apple and Oatmeal Cookies</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">135g unsalted butter</span><br />
<span style="font-family: Trebuchet MS;">80g caster sugar</span><br />
<span style="font-family: Trebuchet MS;">80g light soft brown sugar</span><br />
<span style="font-family: Trebuchet MS;">1 large egg</span><br />
<span style="font-family: Trebuchet MS;">1/2tsp vanila essence</span><br />
<span style="font-family: Trebuchet MS;">190g plain flour</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS;">1/4tsp cinnamon</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp bicarbonate of soda</span><br />
<span style="font-family: Trebuchet MS;">2 small or 1 large apple <span style="font-size: xx-small;">(I used 1 Cox's Orange Pippin from our tree in the garden)</span></span><br />
<span style="font-family: Trebuchet MS;">60g rolled oats</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Preheat oven to 170C; gas mark 3 and line 2 baking sheets with baking parchment.</span><br />
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<span style="font-family: Trebuchet MS;">Cream the butter and sugars together until light and fluffy, then beat in the egg and vanilla essence. Sift together the dry ingredients and then add in 2 batches to the creamed mixture mixing thoroughly.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Peel and finely grate the apples and squeeze all of the liquid out of them and discard the liquid. Add theoats and 60g of the grated apple to the cookie dough and mix together by hand.</span><br />
<span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Break of pieces of the dough (about 2 tablespoons in size) and roll into balls. Place the balls about 3" apart on the baking trays. Place in the oven and bake for 20 minutes until light golden brown. Remove from the oven and leave to cool for 10 minutes on the baking trays and then move to a wire rack to finish cooling.</span><br />
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<span style="font-family: Trebuchet MS;"></span><br />Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-70515511080107164952012-02-17T17:12:00.000+00:002012-02-19T13:36:34.880+00:00Leeks Glorious Leeks<span style="font-family: "Trebuchet MS", sans-serif;">We're approaching the end of the season for that luscious member of the allium family, the leek. When teamed with onion, carrot, parsnip and celery it makes a warming winter soup or combine it with a rich cheese sauce and bake in the oven for a tasty supper or side dish.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">With these ideas in mind, yesterday I bought a large bag of smallish leeks. I find them almost impossible to resist. At the same time I bought one of the gardening magazines that I enjoy and free with it was a new cooking magazine, Great British Food. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This magazine was a real bonus, filled with interesting articles as well as recipes. Many of the recipes were vegetarian which is refreshing and adds to the usual meatfest of most magazines. I wonder if this will be a regular feature of the publication?</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTCD3WytXRGMKMWnoEN1ztXviR6EM8q5-kpsZ9s_W6qzBcR04YwahCg36_B-FbTqYeKyLHWR9jZudlMETPoK4-fIBPrF_UJhbwuuP-MSfCuu15anAkWdc-LPDRNHfdk_T6Ewg68m2WibX/s1600/Leek+and+Ricotta+Tart+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTCD3WytXRGMKMWnoEN1ztXviR6EM8q5-kpsZ9s_W6qzBcR04YwahCg36_B-FbTqYeKyLHWR9jZudlMETPoK4-fIBPrF_UJhbwuuP-MSfCuu15anAkWdc-LPDRNHfdk_T6Ewg68m2WibX/s400/Leek+and+Ricotta+Tart+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">luscious leeks</span></td></tr>
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<span style="font-family: "Trebuchet MS", sans-serif;">One of the recipes featured was a Leek and Ricotta Tart. By chance, or happenstance, I had put a tub of ricotta in my shopping trolley, so guess what we're having for tea tonight.</span><br />
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<span style="font-family: Trebuchet MS;">There was also a recipe for Chocolate and Walnut Brownies which are cooling in the baking tin as we speak - more of these in a later post perhaps.</span><br />
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<span style="font-family: Trebuchet MS;">For now let's focus on the leeks...</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16fYOosXoqpcAQpcee0IL74ZotBqTwm9vNdjdSBU2MIK4xxMzcoDTKcr3RzDMdWAClnqLUZANtnuANevKQbUSqpQy7mLBgP4tpoLXYY935migjZKRoQgy0M7zO4le4p4yTeX_WJrWOVEd/s1600/Leek+and+Ricotta+Tart+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16fYOosXoqpcAQpcee0IL74ZotBqTwm9vNdjdSBU2MIK4xxMzcoDTKcr3RzDMdWAClnqLUZANtnuANevKQbUSqpQy7mLBgP4tpoLXYY935migjZKRoQgy0M7zO4le4p4yTeX_WJrWOVEd/s400/Leek+and+Ricotta+Tart+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">rustic tart awaiting baking</span></td></tr>
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<span style="font-family: Trebuchet MS;"><strong>Leek and Ricotta Tart</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: xx-small;">Serves 4</span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">90g butter, cubed</span><br />
<span style="font-family: Trebuchet MS;">175g plain flour</span><br />
<span style="font-family: Trebuchet MS;">pinch of salt</span><br />
<span style="font-family: Trebuchet MS;">3 tbsp cold water</span><br />
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<span style="font-family: Trebuchet MS;">6 small or 4 large leeks, washed and roughly sliced</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp rapeseed oil</span><br />
<span style="font-family: Trebuchet MS;">2 cloves garlic, peeled and finely chopped</span><br />
<span style="font-family: Trebuchet MS;">250g tub ricotta</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp toasted pine nuts</span><br />
<span style="font-family: Trebuchet MS;">3 tbsp raisins, softened in warm water</span><br />
<span style="font-family: Trebuchet MS;">1 egg</span><br />
<span style="font-family: Trebuchet MS;">sat and black pepper to taste</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Use the first 4 ingredients to make your pastry. Wrap in clingfilm and leave to rest in the fridge for 30 minutes.</span><br />
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<span style="font-family: Trebuchet MS;">Put the leeks into a steamer and steam for 10 minutes. Heat the oil in a large frying pan and add the garlic and leeks and cook for 5 minutes over a medium/low heat.</span><br />
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<span style="font-family: Trebuchet MS;">Meanwhile mix together the ricotta, pine nuts, raisins (without the liquid) and egg in a large bowl then add the cooked leek and garlic and stir through. Set aside to cool.</span><br />
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<span style="font-family: Trebuchet MS;">Roll out the pastry and fit into</span><span style="font-family: Trebuchet MS;"> a 20cm round baking tin, allowing the pastry to drape over the sides. Prick the base of the pastry all over with a fork and then line with baking parchment and fill with ceramic beans. Bake blind at 190C for 15 minutes. Remove the pastry case from the oven and lift out the parchment and beans. Return the pastry case to the oven for 5 minutes.</span><br />
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<span style="font-family: Trebuchet MS;">If you are cooking immediately, add the leek and ricotta mixture to the pastry case, level the top and return to the oven for another 30 minutes until the tart has risen and is golden.</span><br />
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<span style="font-family: Trebuchet MS;">Should you wish to bake the tart later then allow the pastry case to cool and assemble and bake at 190C as above - I'd only delay baking for a couple of hours.</span><br />
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<span style="font-family: Trebuchet MS;">Serve warm from the oven with saute potatoes and a nice salad.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-16699728550106599882012-02-14T16:37:00.003+00:002012-02-15T17:45:17.322+00:00If Chocolate be the Food of Love<span style="font-family: "Trebuchet MS", sans-serif;">So...Valentine's day is here and what could be better than a chocolate pudding, only a pudding with chocolate, fudge and banana! Being a celebration in February, pudding rather than dessert is the thing, served with a rich chocolate sauce.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9RT9vb8ku1WzbgFvKd1rRShzzc4mNva3LiJY-eqaOO7TIQqQidx1RQ-sbUqOlBmEGQLtSdKYHfxr6c07KD-xik9Y1OSLlsvUWm8Crm6pAUP5M8BEczdFgRBW5NUR1Kw3n37h5phfVBw/s1600/Valentines+Day+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoR9RT9vb8ku1WzbgFvKd1rRShzzc4mNva3LiJY-eqaOO7TIQqQidx1RQ-sbUqOlBmEGQLtSdKYHfxr6c07KD-xik9Y1OSLlsvUWm8Crm6pAUP5M8BEczdFgRBW5NUR1Kw3n37h5phfVBw/s400/Valentines+Day+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">roses are red...always</span></td></tr>
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<span style="font-family: Trebuchet MS;"><strong>Banana Chocolate Fudge Pudding</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">2 ripe bananas</span><br />
<span style="font-family: Trebuchet MS;">75g caster sugar</span><br />
<span style="font-family: Trebuchet MS;">75g butter</span><br />
<span style="font-family: Trebuchet MS;">200g self-raising flour</span><br />
<span style="font-family: Trebuchet MS;">4 tbsp milk</span><br />
<span style="font-family: Trebuchet MS;">1 egg</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp plain chocolate chips</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp fudge pieces</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Place all ingredients except chocolate and fudge pieces in a food processor. Process until a smooth batter is achieved. Add the chocolate and fudge pieces and stir through the cake mixture.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Put the mixture into a lightly greased 1 litre pudding basin. Cover the top of the pudding mix with a circle of lightly oiled greaseproof paper, then cover the basin with a double layer of kitchen foil. Place the pudding basin in a steamer and steam for 2 hours. Remember to check the water every half hour and top up as necessary.</span><br />
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<span style="font-family: Trebuchet MS;">When the pudding is ready run a palette knife around the top of the bowl and turn the pudding out on to a warm serving dish. Serve with Rich Chocolate sauce.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAArS8BFgvbksP5pa0UYo2ERbTKnND9QnnYfpXJ1ONi40NSleTg1TAkRxvUViCRKlYyshUWq9MqB-GePkHCjVwmRuWMT2QH-EkPPmV6oYRVt_CXYuRGjfYASoxk2mPjAIZyDKQnrEJd1-/s1600/Valentines+day+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAArS8BFgvbksP5pa0UYo2ERbTKnND9QnnYfpXJ1ONi40NSleTg1TAkRxvUViCRKlYyshUWq9MqB-GePkHCjVwmRuWMT2QH-EkPPmV6oYRVt_CXYuRGjfYASoxk2mPjAIZyDKQnrEJd1-/s400/Valentines+day+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">love at first spoonful...hmm!</span></td></tr>
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<span style="font-family: Trebuchet MS;"><strong>Rich Chocolate Sauce</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">115g caster sugar</span><br />
<span style="font-family: Trebuchet MS;">4 tbsp cold water</span><br />
<span style="font-family: Trebuchet MS;">175g plain chocolate broken into pieces</span><br />
<span style="font-family: Trebuchet MS;">30ml unsalted butter</span><br />
<span style="font-family: Trebuchet MS;">30ml Tia Maria or brandy</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Put the sugar and water in a saucepan and heat gently until the sugar has dissolved. Add the chocolate pieces a few at a time and stir until melted. Once all the chocolate has been added, now add the butter and stir through until melted. Do not allow the sauce to boil. Finally stir in the Tia Maria or brandy and put sauce into a warmed jug and serve with the Banana Chocolate Fudge Pudding.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-35493286408947891082012-02-11T17:21:00.002+00:002012-02-11T17:21:46.811+00:00You Say Raisins, I Say Sultanas<span style="font-family: Trebuchet MS;">I've been out and about this morning leaving me little time to conjure up a cake for the empty tin before I settle down in front of the fire to watch the Six Nations Rugby Union - I love it!</span><br />
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<span style="font-family: Trebuchet MS;">Usually I'd rustle up either <a href="http://hollygrovekitchen.blogspot.com/2009/10/aunt-nancys-fruit-loaf.html" target="_blank">Aunt Nancy's Fruit Loaf</a> or <a href="http://hollygrovekitchen.blogspot.com/2010/08/light-and-lemony.html" target="_blank">Crunchy Lemon Squares</a>, but I fancied a change. After leafing through a couple of baking books I found a Rum and Raisin cake that looked simple and quick to make. The only trouble being that I didn't have enough raisins or any rum! So substituting sultanas for raisins and <a href="http://hollygrovekitchen.blogspot.com/2010/10/thinking-of-apples-and-christmas-cheer.html" target="_blank">apple liqueur</a> for the rum, here we have it...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP1JB6ndk-0CNJpj92zAlDC1leTac2q-8tj0mgfJSNYlImLQl4uOkdHlffb_kGmypnfwVp46VnEhWN89OnRd944Wlp1QXRJuVNyrj0xsQ0Ek6-MfsZ4li4mqFo7REjDmIREnu2hg5RoPn/s1600/Sultana+and+Apple+Liqueur+Cake+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP1JB6ndk-0CNJpj92zAlDC1leTac2q-8tj0mgfJSNYlImLQl4uOkdHlffb_kGmypnfwVp46VnEhWN89OnRd944Wlp1QXRJuVNyrj0xsQ0Ek6-MfsZ4li4mqFo7REjDmIREnu2hg5RoPn/s400/Sultana+and+Apple+Liqueur+Cake+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">oh, is that sunken fruit I see?</span></td></tr>
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<span style="font-family: Trebuchet MS;"><strong>Sultana and Apple Liqueur Cake</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">155g sultanas</span><br />
<span style="font-family: Trebuchet MS;">3 tbsp apple liqueur</span><br />
<span style="font-family: Trebuchet MS;">185g self-raising flour</span><br />
<span style="font-family: Trebuchet MS;">150g unsalted butter, cubed</span><br />
<span style="font-family: Trebuchet MS;">140g soft brown sugar</span><br />
<span style="font-family: Trebuchet MS;">3 eggs, lightly beaten</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Put the sultanas and the liqueur in a bowl and leave to marinate for 10 minutes. Meanwhile melt the butter and sugar together in a small saucepan until the sugar has dissolved - keep a close eye on this and stir frequently.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Sieve the flour into a bowl. Add the melted sugar mixture to the dried fruit and then add to the flour with the eggs and mix together. take care not to over beat the mixture.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Pour the mixture into a greased and lined 20cm cake tin and place in oven preheated to 180C for 40 minutes. Turn cake out onto a wire rack to cool completely.</span><br />
<br />
<span style="font-family: Trebuchet MS;">I've decided to drizzle a little plain icing over the top of the cake, can't wait for it to cool so that I can taste the finished results.</span><br />
<br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Note: You could, of course, turn this back into a rum and raisin cake by replacing same quantities of the sultanas and apple liqueur.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-30673188609411082332012-02-07T17:46:00.002+00:002012-02-07T17:46:33.241+00:00Waste Not Want Not<span style="font-family: "Trebuchet MS", sans-serif;">Like most of my generation I was brought up to make good use of leftovers, I think that my Mum who had been a child during the second world war grew up valuing food and never taking it for granted. One of my favourite tricks is to turn leftover casseroles or curries into pasties.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Usually I make shortcrust pastry for these or cheat by using shop bought puff pastry but today I was inspired to make my own rough puff pastry; less labour intensive than homemade puff pastry but a bit more work than a shortcrust which I normally whizz up in the food processor.</span><br />
<br />
<span style="font-family: Trebuchet MS;">I love the crispy pastry against the softer texture of the casserole or curry filling. Served with saute potatoes and a crisp salad it makes a great mid-week meal.</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Rough Puff Pastry</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Enough for 2 large pasties</span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">150g plain flour</span><br />
<span style="font-family: Trebuchet MS;">pinch of salt</span><br />
<span style="font-family: Trebuchet MS;">75g unsalted butter, cut into small cubes</span><br />
<span style="font-family: Trebuchet MS;">chilled water to mix</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Mix the flour and salt in a bowl and add the cubes of butter. Gently mix with your hands ensuring that the butter is covered in flour. Add enough water to bring the mixture together into firm dough.</span><br />
<br />
<span style="font-family: Trebuchet MS;">On a well-floured board bring the dough together into a rectangular shape. Roll out the rectangle to about 1cm thickness then fold the top third of the pastry towards you and the bottom third up over the top. Turn 90 degrees and repeat the rolling and folding. Do this another 4 times i.e. 6 times in total. Wrap the pastry in clingfilm and place in the fridge for 30-60 minutes.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc5ipNJoLAKo7-Kdk9kBDu9nmore5BDeUk0uxA0mFRkM4MSDVk3ywqLV3RcIRfikV-j2Qy6WouStSuZNIMT_nBzof7u90EmM8E4VxCgxUclZjkcjm1BAsIj1e_itNF0qZX1ewgxN-iVCw/s1600/Pasties+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc5ipNJoLAKo7-Kdk9kBDu9nmore5BDeUk0uxA0mFRkM4MSDVk3ywqLV3RcIRfikV-j2Qy6WouStSuZNIMT_nBzof7u90EmM8E4VxCgxUclZjkcjm1BAsIj1e_itNF0qZX1ewgxN-iVCw/s400/Pasties+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready to roll</span></td></tr>
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<br />
<span style="font-family: Trebuchet MS;">After the resting period take the pastry out of the fridge and roll it out to about 3mm thickness. Cut out two 20cm circles (I use a side plate for this).</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eLOhQiq34Ijbw7zqaY2FyXPWBG5D5hXp_M8ZTMXF_rsKVpyVPFDgSIsOsdg_5b7MfbaYauukVoV04wO91aKzE28ExsV6WqEza6rb3MG3JLbm3DjAKCHNXdlFqENAEl-JHfN0LyrG_m19/s1600/Pasties+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eLOhQiq34Ijbw7zqaY2FyXPWBG5D5hXp_M8ZTMXF_rsKVpyVPFDgSIsOsdg_5b7MfbaYauukVoV04wO91aKzE28ExsV6WqEza6rb3MG3JLbm3DjAKCHNXdlFqENAEl-JHfN0LyrG_m19/s400/Pasties+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready to cut</span></td></tr>
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<br />
<span style="font-family: Trebuchet MS;">Put your filling of choice onto one half of one the circle, leaving about 2cm around the edge. Brush the edge with water and bring the other half of the circle over the top of the filling to form a pasty shape, Pinch the edges together to form a good seal and repeat with the other circle of pastry.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRp-j4VJLD-fsrsF3Lbbz9KbOkhUqhdCOyWjrpwHII4ysGHA2HDlkrWQMpf3nh8TntiFdBXR50_Z1cnnmT3r6TvT3wU3ymww-ATZTTvkvqxM2zuaV7quTAUvc_DJ3qKl3dFINtVeaGdAOy/s1600/Pasties+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRp-j4VJLD-fsrsF3Lbbz9KbOkhUqhdCOyWjrpwHII4ysGHA2HDlkrWQMpf3nh8TntiFdBXR50_Z1cnnmT3r6TvT3wU3ymww-ATZTTvkvqxM2zuaV7quTAUvc_DJ3qKl3dFINtVeaGdAOy/s400/Pasties+003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready to bake</span></td></tr>
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<br />
<span style="font-family: Trebuchet MS;">Place the pasties on a baking sheet covered with silicon paper and brush with a little egg yolk or milk, then bake in the oven at 190C for about 30 minutes.</span><br />
<br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Note: 20cm circles make large pasties so if you're serving children or having the pasties for lunch you could cut smaller circles, say 12-15 cm in diameter, making more pasties with the same amount of casserole or curry. The pasties can be eaten cold as well as hot from the oven making smaller versions ideal for summer picnics.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com1tag:blogger.com,1999:blog-4899614377157326678.post-1630704887949521262012-02-06T17:42:00.000+00:002012-02-06T17:42:03.166+00:00Thinking Time<span style="font-family: "Trebuchet MS", sans-serif;">I often find myself either in the garden or the kitchen when I have a decision to make and today is no different. Two months ago I took the decision to leave behind a career of 17 years with the same company - time to move on and I haven't regretted my decision. Now I have the offer of two new jobs to consider, so, as it's too cold for me in the garden it must be the kitchen for pondering my choices...</span><br />
<br />
<span style="font-family: Trebuchet MS;">...and whilst in the kitchen what better than a bit of baking. It relaxes me and allows thoughts to mull around in my head. And the resulting cake will ensure that I take some time to sit with a coffee and do some more thinking.</span><br />
<br />
<span style="font-family: Trebuchet MS;">So what's a tempting bake...how about some ginger slices or little jammy oat squares or how about both! These little bakes make a good addition to a lunch box (for the Handyman) or to morning coffee (for me). So two recipes today, starting with...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6e5nQXq0glug5CBlmPS6I5vROsgTNruYyANwunOwrLz2XZorviedOZv3zf_aUWjcui0-Xwet0vkRn7iFZONaEXBuT4nZ6MuwT2l9dIQmQEn-9NT4I-RfV3v6Je7EipdkbIB5NfhsI0dsj/s1600/Tray+bakes+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6e5nQXq0glug5CBlmPS6I5vROsgTNruYyANwunOwrLz2XZorviedOZv3zf_aUWjcui0-Xwet0vkRn7iFZONaEXBuT4nZ6MuwT2l9dIQmQEn-9NT4I-RfV3v6Je7EipdkbIB5NfhsI0dsj/s400/Tray+bakes+009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">crunchy and plummy</span></td></tr>
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<br />
<span style="font-family: Trebuchet MS;"><strong>Jammy Oat Squares</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">3 ozs soft brown sugar</span><br />
<span style="font-family: Trebuchet MS;">5 ozs self-raising flour</span><br />
<span style="font-family: Trebuchet MS;">8 ozs oats</span><br />
<span style="font-family: Trebuchet MS;">4 ozs butter</span><br />
<span style="font-family: Trebuchet MS;">10 ozs jam <span style="font-size: x-small;">(I used Holly Grove Victoria plum jam)</span></span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">In a large bowl rub the butter into the flour and oats until you have a mix like fine breadcrumbs - don't do this in a food processor as it will chop up the oats. Add the sugar mix thoroughly. Add 2tbsp cold water and mix together. Press half of the mixture (it will be very crumbly) into an 8" x 12" baking tin. Spread the jam evenly over the base. Now cover with remaining oat mixture, pressing down evenly and gently.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Bake at 200C for 25 minutes. Allow to cool in the tin then cut into squares. Store in an airtight tin.</span><br />
<br />
<span style="font-family: Trebuchet MS;">...followed by...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERoWJkruqNqIrKrGMpTGnPJoCS0u6YKofBbMHJcAQESsJvwn3BRXqCsFQWwBvxZZPYRgveqOHtiaFyn5udtO18KAiDXjbdGFW9u5UCZRknQNEjzvVZbK1QQ2zxrlDrIN0CvNg_8F_lVK5/s1600/Tray+bakes+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERoWJkruqNqIrKrGMpTGnPJoCS0u6YKofBbMHJcAQESsJvwn3BRXqCsFQWwBvxZZPYRgveqOHtiaFyn5udtO18KAiDXjbdGFW9u5UCZRknQNEjzvVZbK1QQ2zxrlDrIN0CvNg_8F_lVK5/s400/Tray+bakes+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">soft and sweet</span></td></tr>
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<br /><span style="font-family: Trebuchet MS;"><strong>Sesame and Ginger Slice</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">4.5 ozs plain flour</span><br />
<span style="font-family: Trebuchet MS;">half a tsp bicarbonate of soda</span><br />
<span style="font-family: Trebuchet MS;">1 tsp ground ginger</span><br />
<span style="font-family: Trebuchet MS;">quarter tsp mixed spice</span><br />
<span style="font-family: Trebuchet MS;">2 eggs</span><br />
<span style="font-family: Trebuchet MS;">5 ozs soft brown sugar</span><br />
<span style="font-family: Trebuchet MS;">4.5 ozs unsalted butter, melted</span><br />
<span style="font-family: Trebuchet MS;">2 ozs chopped crystallised ginger <span style="font-size: x-small;">(I used stem ginger as I didn't have any crystallised)</span></span><br />
<span style="font-family: Trebuchet MS;">2 ozs of sesame seeds, toasted</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Sift the flour, bicarbonate of soda, ginger, mixed spice together, add quarter tsp salt. Beat together the eggs and brown sugar until thick and creamy. Add the melted butter to the egg mixture, then gently fold in the flour mixture. Add the crystallised ginger and 1 oz of the sesame seeds and mix together gently.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Put the mixture into greased and lined 8" x 12" baking tray, sprinkle over the remaining sesame seeds. Bake at 180C for 20 minutes. Leave in the tin for 10 minutes then lift out and finish cooling on a wire rack. Cut into squares to serve.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-49011255619913223722012-02-05T15:20:00.003+00:002012-02-05T15:20:19.618+00:00Fresh Herbs in February?<span style="font-family: "Trebuchet MS", sans-serif;">Fresh herbs; the <a href="http://www.tinnedtomatoes.com/2012/02/no-croutons-required-february-2012.html" target="_blank">No Croutons Required February challenge</a>! Well now that <strong>is</strong> a challenge, especially as following a very mild winter so far February has begun with temperatures well below zero; so no herbs in the garden and I don't grow pots in the house, I've never faired very well with houseplants of any description.</span><br />
<br />
<span style="font-family: Trebuchet MS;">So what fresh herbs can I find in the supermarket that don't look soft and flimsy,? Not much choice I'm afraid but <a href="http://www.tinnedtomatoes.com/" target="_blank">Jacqueline at Tinned Tomatoes</a> has laid down the gauntlet and I'm prepared to pick it up!</span><br />
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<span style="font-family: Trebuchet MS;">Given the drop in temperature I'm going for a soup rather than a salad option; so after sitting down with the cookbooks for a couple of hours I think I've found the answer in the latest addition to my library. As you may have realised I'm a big Hugh FW fan, I find his recipes very achievable and above all really tasty. After browsing through his latest offering <a href="http://www.amazon.co.uk/River-Cottage-Veg-Every-Day/dp/1408812126/ref=sr_1_2?ie=UTF8&qid=1328452302&sr=8-2" target="_blank">River Cottage Veg Everyday</a> whilst visiting J last weekend I was impressed enough to place an order for my copy.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa8dCwSbO6q6txMRyX3lUksJnLhUYLKYbpDeH9KmDVuHuoYmbkA1ACzRcJsWY0v5HbnLBhOjsgWqKZIFPE64t0C7QihihC-ifrtXOoAaR6FwY2bLSMy9VWZVc_MM5mPsaYjrlZSuahHjJ/s1600/Pea+and+Parsley+Soup+012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa8dCwSbO6q6txMRyX3lUksJnLhUYLKYbpDeH9KmDVuHuoYmbkA1ACzRcJsWY0v5HbnLBhOjsgWqKZIFPE64t0C7QihihC-ifrtXOoAaR6FwY2bLSMy9VWZVc_MM5mPsaYjrlZSuahHjJ/s400/Pea+and+Parsley+Soup+012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">dressed with mint and rapeseed oil</span></td></tr>
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<span style="font-family: Trebuchet MS;">The soup recipe that I decided to try is Pea and Parsley Soup. Two herbs make a very significant contribution to this light and fresh flavoured dish: flat leaved parsley and thyme. The other ingredients being peas, onion, <a href="http://hollygrovekitchen.blogspot.com/2011/09/jar-full-of-vegetable-stock.html" target="_blank">vegetable stock</a> and mint.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Just noticed that other than the honour of winning this month's NCR challenge there promises to be a copy of River Cottage Herbs as a prize - could it be fate?</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Pea and Parsley Soup</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: xx-small;">Makes about 6 - 8 servings</span><br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Heat about 2tbs rapeseed oil and 20g unsalted butter in a saucepan. When the butter has melted add the finely chopped onion and about 3tbsp of chopped fresh thyme. Cook gently until the onion is transluscent.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Add 500g frozen peas, 20g chopped flatleaf parsley and 1 litre vegetable stock. Bring to the boil then simmer gently for about 15-20 minutes until the peas are very soft.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Blend the soup until very smooth. Serve with a scatter of chopped mint and a drizzle of rapeseed oil.</span><br />
<br />
<span style="font-family: Trebuchet MS;">This soup could also be served cold in summer.</span><br />
<br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Note: I think I would make a couple of small changes to the recipe when I repeat it by increasing the amount of parsley and adding a little garlic; other than that it's perfect!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com7tag:blogger.com,1999:blog-4899614377157326678.post-73608900395304257362012-02-01T14:13:00.000+00:002012-02-01T14:13:17.695+00:00The Ubiquitous Onion<span style="font-family: "Trebuchet MS", sans-serif;">Sometimes it seems that every savoury dish I cook includes onions; I must go through pounds and pounds of onions in a year but they are almost always the supporting act and seldom the star. I recently found a recipe where the humble onion is truly in the spotlight. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">A savoury tart made with lots of onions, puff pastry and leftover cheese. Easily made, deliciously tasty, a lovely supper with a crispy salad or cut into small squares and served as a canape. However you choose to eat it you'll not be disappointed.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Caramelised Onion Tart with Stilton and Parmesan</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Serves 4 as a main course or 12 canapes</span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">2 tbsp olive oil</span><br />
<span style="font-family: Trebuchet MS;">2-3 large onion, peeled and sliced into 1/4 inch thick slices</span><br />
<span style="font-family: Trebuchet MS;">2 cloves garlic, peeled and thinly sliced <span style="font-size: x-small;">(optional)</span></span><br />
<span style="font-family: Trebuchet MS;">1-2 tbsp onion marmalade <span style="font-size: x-small;">(optional)</span></span><br />
<span style="font-family: Trebuchet MS;">1 tbsp soft brown sugar</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp balsamic vinegar</span><br />
<span style="font-family: Trebuchet MS;">salt and pepper to taste</span><br />
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<span style="font-family: Trebuchet MS;">8 ozs ready made puff pastry</span><br />
<span style="font-family: Trebuchet MS;">2-3 ozs Stilton, diced</span><br />
<span style="font-family: Trebuchet MS;">2 ozs Parmesan, grated</span><br />
<span style="font-family: Trebuchet MS;">half tsp fennel seeds, crushed</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Heat the oil in a large saucepan. Add the onions and garlic and cook over a medium heat until softened and starting to brown. Add the sugar, vinegar, onion marmalade (if using) and salt and pepper.</span><br />
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<span style="font-family: Trebuchet MS;">Reduce heat and cook gently, uncovered, for about 25 minutes until caramelised. If the onion mix looks like it is drying out add a little water. Remove from heat and allow to cool.</span><br />
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<span style="font-family: Trebuchet MS;">Meanwhile, roll out the pastry into rectangle about 10 by 14 inches and place on a baking tray covered with baking parchment. Prick the pastry all over with a fork. Now spread the onion mixture over the pastry, sprinkle over the cubes of Stilton and then the grated Parmesan and finally sprinkle over the crushed fennel seeds.</span><br />
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<span style="font-family: Trebuchet MS;">Bake in a preheated oven at 200C for 20 minutes until the cheese has melted and the pastry risen. Serve with a simple crisp salad for a light supper or cut into small squares and serve as canapes.</span><br />
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<span style="font-family: Trebuchet MS; font-size: x-small;">Note: the original recipe called for gorgonzola and brie as the cheeses. Any two cheeses that combine well could be used. I also added garlic and onion marmalade to the original recipe, so these could be left out.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-77992350992739761622012-01-26T11:06:00.001+00:002012-01-26T11:06:41.490+00:00Scottish Oats<span style="font-family: "Trebuchet MS", sans-serif;">Perhaps it was my fix of haggis last night that did it; this morning I woke up with thoughts of a healthy, hearty breakfast and what better than another Scottish dish...porridge!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zLZBwCyeYCXckgu00aRcgeDaSU1-_6qbtdweAr4s8Og-GBRCcnMESZs3486pTfSpoVISMTp1TJp_p3kySfQ00hFdsUD5srAyo56BHHhe5EPFSvQwPSAh0bNogTdgsMlVU_a3rBmz6i7A/s1600/Food+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zLZBwCyeYCXckgu00aRcgeDaSU1-_6qbtdweAr4s8Og-GBRCcnMESZs3486pTfSpoVISMTp1TJp_p3kySfQ00hFdsUD5srAyo56BHHhe5EPFSvQwPSAh0bNogTdgsMlVU_a3rBmz6i7A/s400/Food+007.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">from this...</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNECI7Efd0bCNqCGyZJ0ss7gzHAOWWp7cXhCYmK4RewcQT8ju-RKs_5BZp483-Ytsjx_iNX7kA0sdViqaExpMSxeIoeRKOdquodn1Sfnz7g_6O5buGRJLik6Ud13Peb1GP8Ru29cKEEJkz/s1600/Food+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNECI7Efd0bCNqCGyZJ0ss7gzHAOWWp7cXhCYmK4RewcQT8ju-RKs_5BZp483-Ytsjx_iNX7kA0sdViqaExpMSxeIoeRKOdquodn1Sfnz7g_6O5buGRJLik6Ud13Peb1GP8Ru29cKEEJkz/s400/Food+009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">to this...in just 3 minutes</span></td></tr>
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<span style="font-family: Trebuchet MS;">To my basic bowl of this satisfying grain (made with half cup of oats and one cup of semi-skimmed milk) I added a sliced banana and some lovely runny honey...delicious and from jar to bowl in only 3 minutes!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com1tag:blogger.com,1999:blog-4899614377157326678.post-48077713452940835152012-01-25T08:30:00.000+00:002012-01-25T08:30:01.922+00:00Scots Wha Hae!<span style="font-family: "Trebuchet MS", sans-serif;">It's January, it's the 25th, it must be Burns' Night; the anniversary of the birth of <a href="http://www.robertburns.org/" target="_blank">Robert Burns</a>, Scottish poet and lyricist. I'm not so patriotic but I do love a good Burns' supper and the Handyman and I look forward to our annual haggis fest.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sJj-ctUvmVJjmiMxEmtzTHfnRYx-2vYcz2mvVMqSVndw8CIR8cVF5SGu3MetI3nMxRzVQ2vXyz1DO6J9cpphEEfldPiB1fVLJ8mB0a9ZsP1qOlPEKycCmwTwxroz_KliBUMgnJWSd9RR/s1600/th_robert-burns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sJj-ctUvmVJjmiMxEmtzTHfnRYx-2vYcz2mvVMqSVndw8CIR8cVF5SGu3MetI3nMxRzVQ2vXyz1DO6J9cpphEEfldPiB1fVLJ8mB0a9ZsP1qOlPEKycCmwTwxroz_KliBUMgnJWSd9RR/s320/th_robert-burns.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">If you've never tasted <a href="http://eatscotland.visitscotland.com/food-drink/scottish-food/meat/cooking-haggis.html" target="_blank">haggis</a> please give it a try, it's a spicy concoction, not too pretty to look at but very, very tasty; and available from most supermarkets here in England and at butchers and supermarkets in Scotland. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgtrupA9QVRS6DWRx8ys2NX-yFtv3XnAB9VlcRNxGqRgtnXI64rn0IxCyJ5RZ1h9rZSucfAINhDeP9j3X2M4nOzjfCAdhVLDTWwAgS3QV_hecXYk2aDqNYJPslF_UBNgnM0TKD94NaDCK/s1600/th_haggis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgtrupA9QVRS6DWRx8ys2NX-yFtv3XnAB9VlcRNxGqRgtnXI64rn0IxCyJ5RZ1h9rZSucfAINhDeP9j3X2M4nOzjfCAdhVLDTWwAgS3QV_hecXYk2aDqNYJPslF_UBNgnM0TKD94NaDCK/s320/th_haggis.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">Served with the traditional neeps (swede - if you're English/turnip - if you're Scots, mashed with butter and black pepper) and tatties (creamed potatoes) and, a not so traditional, onion gravy it makes for sturdy January comfort food.</span><br />
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<span style="font-family: Trebuchet MS;">So no bagpipes or Scots poetry for us, but a generous helping of haggis, neeps and tatties with a wee dram to toast the Bard's 253rd birthday - happy birthday Rabbie!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-31151078165731838742012-01-24T08:55:00.000+00:002012-01-24T08:55:18.075+00:00Salmon by Request<span style="font-family: "Trebuchet MS", sans-serif;">Over the Christmas period we were joined at Holly Grove by the Handyman's children, T and S. T is a burgeoning cook and was keen to help me out in the kitchen on Christmas Eve. The joy of cooking with an enthusiastic young cook is about sharing all you've learnt over the years and learning from their experiences and thoughts on food and cooking.</span><br />
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<span style="font-family: Trebuchet MS;">During our epicurean chatter T was keen to find out a bit more about cooking fish. He's lucky enough to have a daily market close to his student flat and had seen the variety of fish on offer but was wary of buying any until he has mastered a few simple recipes. So I promised a simple and tasty fish recipe for him to try, and here it is:</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Baked Salmon with Thread Noodles and Broccoli</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Serves 2</span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">2 salmon fillets</span><br />
<span style="font-family: Trebuchet MS;">2 small knobs butter or 1 tsp olive oil</span><br />
<span style="font-family: Trebuchet MS;">1 clove garlic, peeled and finely chopped</span><br />
<span style="font-family: Trebuchet MS;">quarter tsp ground coriander</span><br />
<span style="font-family: Trebuchet MS;">couple of glugs dry white wine or fresh orange juice</span><br />
<span style="font-family: Trebuchet MS;">couple of twists of black pepper</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Cut 1 piece of cooking foil, large enough to create a parcel for 1 piece of salmon. Lightly butter or oil the foil. Place the salmon skin side down on the foil and fold up the edges of the foil. Add a knob of butter, half of the garlic, half of the coriander and a glug of wine or orange juice to the salmon and close up the parcel. Repeat with second salmon fillet.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dSnk7Us0PQvyJ9rsFytk1JOqOfc3Ac3bOtmNai0XZnDQj_I2-DFkeyiD4-7cN8lB93bAti9-vvRayVxGZIrOwnsoXoNi4WQ8ZvILtBz31tQWbpzUiFLJz3Z3HMbCm8WxCk8VJEvv53cM/s1600/Salmon+in+a+packet+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dSnk7Us0PQvyJ9rsFytk1JOqOfc3Ac3bOtmNai0XZnDQj_I2-DFkeyiD4-7cN8lB93bAti9-vvRayVxGZIrOwnsoXoNi4WQ8ZvILtBz31tQWbpzUiFLJz3Z3HMbCm8WxCk8VJEvv53cM/s320/Salmon+in+a+packet+003.JPG" width="320" /></a></div>
<br /><span style="font-family: Trebuchet MS;">Place parcels on a baking sheet and bake in the oven at 180C for 15 to 20 minutes.</span><br />
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<br /><span style="font-family: Trebuchet MS;">Meanwhile cook the noodles and broccoli and serve the salmon on top of the noodles with the juices from the parcel drizzled over the top and the broccoli on the side.</span><br />
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<br /><span style="font-family: Trebuchet MS;">A quick, simple, healthy and tasty meal for two. Go on T give it a try!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-27335820431418868082012-01-23T17:10:00.001+00:002012-01-23T17:11:32.426+00:00Lemon Zest<span style="font-family: "Trebuchet MS", sans-serif;">A few lemons in the fridge and a hankering after cake...hmm, must be lemon drizzle cake. My favourite citrus sponge, there are many recipes for this cake but the one that I've found tastiest, reliable and, best of all, simple is the one below.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Lemon Drizzle Cake</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">225g soft unsalted butter</span><br />
<span style="font-family: Trebuchet MS;">225g caster sugar</span><br />
<span style="font-family: Trebuchet MS;">4 eggs, lightly beaten</span><br />
<span style="font-family: Trebuchet MS;">200g self raising flour</span><br />
<span style="font-family: Trebuchet MS;">1 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS;">50g ground almonds</span><br />
<span style="font-family: Trebuchet MS;">grated zest of 3 lemons</span><br />
<span style="font-family: Trebuchet MS;">juice of 2 lemons</span><br />
<span style="font-family: Trebuchet MS;">icing sugar</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Cream the butter and sugar until light and fluffy. You can do this by hand, with a handheld electric mixer or in a food processor. Add three quarters of the lemon zest and the eggs and beat well to combine, don't worry if the mixture curdles this will be resolved when the flour and almonds are added.</span><br />
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<span style="font-family: Trebuchet MS;">Sieve together the flour and the baking powder and fold this into the egg mixture, then fold in the ground almonds then add three quarters of the lemon juice. Put the mixture into a 20cm round cake tin which has been greased and lined and bake in the oven at 180C for 1 hour and 15 minutes.</span><br />
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<span style="font-family: Trebuchet MS;">Remove from the oven and allow to cool in the tin for 10 minutes. Meanwhile mix the remaining lemon juice with enough icing sugar to make a thin icing. Using a chopstick make about 10 holes in the top of the cake and spread the thin icing over the top of the cake. Leave in the tin until the cake is cool but not cold and then remove from the tin and sprinkle over the reserved lemon zest. Zingy!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-74337933370966154072012-01-22T11:30:00.000+00:002012-01-22T11:30:30.412+00:00Flavours of Cyprus<span style="font-family: "Trebuchet MS", sans-serif;">I often find at this time of year that I struggle to get passionate about food and cooking; I think it must after the cooking and baking fest that ensues on the approach to Christmas and through the festive season...I think I just feel all cooked out.</span><br />
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<span style="font-family: Trebuchet MS;">But yesterday as I was doing the weekly shop I was inspired to make a dish that I haven't attempted for several years. In fact as I began to think about when I'd last tasted it I was taken back over 5 years to a fantastic ho</span><span style="font-family: Trebuchet MS;">liday in Cyprus. The Handyman and I have a preference for isolated, self catering accommodation. This enables him to completely relax and me to search out local markets and local produce and spend time slowly assembling our meals - we both have our kind of fun.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfPzrMYVhFgWuxVTM0bLkiDrbOft9wGjiRyAyxWEKGd7U1Yr12dw8whaLXJthIo-GY040P1oNW8M9y8vzFq89W5iAKwwn6xOL4FwiNpKz4MUANbOpgloTUDoAwNBkt7omlZz8PX-CUoYW/s1600/DSCN0735.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfPzrMYVhFgWuxVTM0bLkiDrbOft9wGjiRyAyxWEKGd7U1Yr12dw8whaLXJthIo-GY040P1oNW8M9y8vzFq89W5iAKwwn6xOL4FwiNpKz4MUANbOpgloTUDoAwNBkt7omlZz8PX-CUoYW/s400/DSCN0735.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">idyllic isolation</span></td></tr>
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<span style="font-family: Trebuchet MS;">Anyway, back to Cyprus...I found a local shop for fresh vegetables, this was the easy bit as I just selected what I wanted and paid the amount requested. The butcher on the other hand was a different matter; just try acquiring about a pound of minced lamb when you don't speak any Greek and the butcher has no English. After some fun with hand signs and mime and some pointing and laughing I managed to leave the shop with the requisite minced lamb, though with about twice as much as I needed. This was either due to our communication challenge or the butcher saw an opportunity to increase his sales that day; either way the lamb was delicious and made for several meals over a few days of our holiday.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHdrfssZXRbX4Uz2wsIcj8I-uaXjSuxRezAbtc1kKoiu4Av8KcFekG2-x4hSaBV2JOXrgEhA1iyilR-RDdvb982XHdSoS5Dp25AfbFw8eYC1oRwttzBYRCA004zhCoYwfZxih-QWHzCHM/s1600/DSCN0757.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHdrfssZXRbX4Uz2wsIcj8I-uaXjSuxRezAbtc1kKoiu4Av8KcFekG2-x4hSaBV2JOXrgEhA1iyilR-RDdvb982XHdSoS5Dp25AfbFw8eYC1oRwttzBYRCA004zhCoYwfZxih-QWHzCHM/s400/DSCN0757.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">sunset from the balcony</span></td></tr>
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<span style="font-family: Trebuchet MS;">So can you guess what the recipe was? Lamb kofta, meatballs with feta, stuffed pitta breads, kebabs? None of the above but rather the most traditional moussaka...here's a recipe from the <a href="http://www.bbc.co.uk/food/recipes/moussaka_70308" target="_blank">BBC Food website</a>; there are a number of versions on the site just search for moussaka.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0XpkNo7IOkpjY2JWxwvUfBdNM_TFDTtO7kWdL_ghPBtfQd_ZSO0IwGKIwFARTzEhc0IPskK7gMixznFZXXtAFO3HPv7asUkvSKZYu5fanL02icZ4tyhA8CgEPycoi89dKijl1v-od_1E/s1600/Moussaka+006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0XpkNo7IOkpjY2JWxwvUfBdNM_TFDTtO7kWdL_ghPBtfQd_ZSO0IwGKIwFARTzEhc0IPskK7gMixznFZXXtAFO3HPv7asUkvSKZYu5fanL02icZ4tyhA8CgEPycoi89dKijl1v-od_1E/s320/Moussaka+006.jpg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">piping hot</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoILyUb0HlhwiNmZb8CkZgTfCjpfnLO-tezDIcwgDedQQvLiPDjgMx6NK9qAw8laSfFU7Btfs1yqhZflDZAWDAm3-kDsr-MiMQKt1nM04phuPaNxNNRR9eo5fNUdzjnHuiGJ32bWXnwS37/s1600/Moussaka+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoILyUb0HlhwiNmZb8CkZgTfCjpfnLO-tezDIcwgDedQQvLiPDjgMx6NK9qAw8laSfFU7Btfs1yqhZflDZAWDAm3-kDsr-MiMQKt1nM04phuPaNxNNRR9eo5fNUdzjnHuiGJ32bWXnwS37/s400/Moussaka+005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">served with salad</span></td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS;">Although I made a very traditional version in Cyprus I substituted potatoes for the aubergines this time around. Served with a simple green salad this really hit the spot with my January taste buds and took me back to sunshine and summer holidays on this grey and wet Shropshire day.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com6tag:blogger.com,1999:blog-4899614377157326678.post-88370855188147619662012-01-13T17:26:00.000+00:002012-01-21T18:30:37.139+00:00Back on Track<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">It's been a while since my last post due to a couple of life changing decisions including one to change my career direction. You may think this has kept me out of the kitchen but on the contrary that's where I've been spending most of my time over the past weeks, I just haven't been inspired to blog about my efforts; my thoughts have been elsewhere...so decisions made I'm back on track and feeling very relaxed and positive as I launch into 2012.</span></div>
<br />
<span style="font-family: Trebuchet MS;">During the Christmas period I tried out a new (to me) soup on family and friends and it met with resounding success, so that, combined with the fact they all requested the recipe, has led me back to Holly Grove Kitchen, and it's good to be back.</span><br />
<br />
<span style="font-family: Trebuchet MS;">The soup in question is a spicy parsnip soup, if you're quick you'll catch the end of the parsnip season and with the weather turning a mite chilly it's just what the doctor ordered.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0j2aLi6RyVM9X89d2ZxY0oPrzT1b_9LTpjpltT_Z10FhqrM4_gKKseuYwIn83LA-N4S_jmFSZliO9y1naQp-yvzpfg5Q_aCh3cX5turwHwNPghp8Rf604482MEYBRCLlFkq9cnZi_5eO/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0j2aLi6RyVM9X89d2ZxY0oPrzT1b_9LTpjpltT_Z10FhqrM4_gKKseuYwIn83LA-N4S_jmFSZliO9y1naQp-yvzpfg5Q_aCh3cX5turwHwNPghp8Rf604482MEYBRCLlFkq9cnZi_5eO/s400/007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">parsnip and carrot version</span></td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS;"><strong>Spicy Parsnip Soup</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">1 large onion, peeled and diced</span><br />
<span style="font-family: Trebuchet MS;">1 tbsp sunflower oil</span><br />
<span style="font-family: Trebuchet MS;">675g parsnips, peeled and diced</span><br />
<span style="font-family: Trebuchet MS;">1 tsp ground coriander</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp ground cumin</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp turmeric</span><br />
<span style="font-family: Trebuchet MS;">1/4 tsp chilli powder</span><br />
<span style="font-family: Trebuchet MS;">1.2 litres vegetable stock</span><br />
<span style="font-family: Trebuchet MS;">150ml creme fraiche</span><br />
<br />
<span style="font-family: Trebuchet MS;"></span><span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Gently cook the onion in the oil for a few minutes until softened. Add the parsnips and cook for a futher 3 minutes. Add the spices, stir well and cook for 1 minute. Add the stock, bring to the boil and then reduce heat and simmer for 45 minutes until parsnips are soft.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Remove from heat and liquidise the soup until smooth. Add the creme fraiche and stir well to combine with the soup. Heat through and then serve with good crusty bread. </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>Note</strong>: I've also tried this recipe with a half and half mix of carrots and parsnips - equally yummy! You could replace the creme fraiche with either cream or yoghurt or a combination of these dairy ingredients.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-66734778272382944482011-10-16T08:40:00.000+01:002011-10-16T08:40:36.522+01:00Where Did That Year Go?<span style="font-family: "Trebuchet MS", sans-serif;">A very special family occasion occurred last week - the first birthday of my lovely grand-daughter! I can't believe that a year can have passed so quickly, but there we are.</span><br />
<br />
<span style="font-family: Trebuchet MS;">So time for a birthday cake - just a victoria sponge covered in a thin layer of marzipan and then fondant icing - still it seemed to go down well at her official birthday party yesterday.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm2hyphenhyphenQ9v2bhP6evXjBr435yT1Tt9zn4rbfHJ9jOQXcOV8V2jEEiC8UW33QO95g0W5LaKSQ_GRoQ7GNokj08hYsMGY5_mp0hUs7aQhyAL0m-yGE2gHfeWe_lH6SorM03jP5vXNjCn3XlH8/s1600/I+am+one+year+old+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm2hyphenhyphenQ9v2bhP6evXjBr435yT1Tt9zn4rbfHJ9jOQXcOV8V2jEEiC8UW33QO95g0W5LaKSQ_GRoQ7GNokj08hYsMGY5_mp0hUs7aQhyAL0m-yGE2gHfeWe_lH6SorM03jP5vXNjCn3XlH8/s400/I+am+one+year+old+031.jpg" width="480px" /></a></div><br />
<span style="font-family: Trebuchet MS;">My other contributions to the buffet feast were: <a href="http://hollygrovekitchen.blogspot.com/2009/10/cook-book-browsing.html">vegetarian 'sausage' rolls</a>, tomato and mushroom quiche, <a href="http://hollygrovekitchen.blogspot.com/2010/07/scones-and-jam.html">scones and jam</a>, and mini double chocolate cakes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHcZKDKkwd4Qtjh3syl57CR6zr6XLUPCEj3y7z73wKj0PCb7YdH3XhYk3g06vYZJ2RxnooozhyphenhyphenBjF7Ft7kTRsnGvInvFLGRCrEdRQ9wTQ1PoVs0aYgWtKS0_JLKBN1qoL6TE5o6bUG7ft/s1600/I+am+one+year+old+032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHcZKDKkwd4Qtjh3syl57CR6zr6XLUPCEj3y7z73wKj0PCb7YdH3XhYk3g06vYZJ2RxnooozhyphenhyphenBjF7Ft7kTRsnGvInvFLGRCrEdRQ9wTQ1PoVs0aYgWtKS0_JLKBN1qoL6TE5o6bUG7ft/s400/I+am+one+year+old+032.jpg" width="480px" /></a></div><br />
<span style="font-family: Trebuchet MS;">We had a lovely afternoon and little M really enjoyed being centre stage. Happy birthday my darling and thank you to Nanny and Grandad W for hosting the event!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-53277056089856817302011-09-09T06:00:00.007+01:002011-09-09T07:58:40.090+01:00Dash for Damsons<span style="font-family: "Trebuchet MS", sans-serif;">I allowed myself to be so distracted with the courgette glut that I almost missed the damson harvest. Our two damson trees, like all plums this year, have produced loads of fruits and they are at their peak now with a few just a little too ripe.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Anyway, i gathered as much as I thought I could process only to find that I had run out of jam jars, disaster! So what to do with all the fruit gathered, well there's always damson gin and I did have a couple of large jars available and the required sugar and gin, so that solved the problem for about 1kg of the crop...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0s95KaPilySMOLVGBOo1mlwwwSS31rxlzSlfbN71zy-eIPSRUms96nEXCDs76n3U7msDVJycVKQLi9oSzXKJxnm7IjTIHtSoykxXi61O8FivlZhwOq9YxD06GDbBgaMhpYKLJdt5nWEnB/s1600/Damsons+015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0s95KaPilySMOLVGBOo1mlwwwSS31rxlzSlfbN71zy-eIPSRUms96nEXCDs76n3U7msDVJycVKQLi9oSzXKJxnm7IjTIHtSoykxXi61O8FivlZhwOq9YxD06GDbBgaMhpYKLJdt5nWEnB/s400/Damsons+015.jpg" width="300px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready for shaking</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;">Now what to do with the remaining 4kg? Fortunately I have recently purchased a second freezer so I bagged up the damsons in 500g lots and into the freezer they went.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz9YNYclCKAi4bRSyVOFYdddBOO93bqIaL9RCU5JmZd4_4klwl8OBWX-RcbiGtUBEiz8ANV0gbJfzjqiwAUdm9SqOSECqcoQW8D5ZA67DkEZtLbc_q7eu94fv7W1r9rr3KovUjAUvY9pY/s1600/Damsons+012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz9YNYclCKAi4bRSyVOFYdddBOO93bqIaL9RCU5JmZd4_4klwl8OBWX-RcbiGtUBEiz8ANV0gbJfzjqiwAUdm9SqOSECqcoQW8D5ZA67DkEZtLbc_q7eu94fv7W1r9rr3KovUjAUvY9pY/s400/Damsons+012.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready for freezing</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;">I'm now sending begging emails to friends for jam jars and on receipt of these I'll be retrieving the damsons from their arctic conditions and turning them into <a href="http://hollygrovekitchen.blogspot.com/2009/09/damsons-for-jam.html">jams</a> and cheeses...and perhaps another batch of damson gin?</span> <br />
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<span style="font-family: Trebuchet MS;"><strong>Easy, Peasy Damson Gin</strong></span><br />
<span style="font-family: Trebuchet MS;">Take 450g of damsons, prick with cocktail stick, and pop into a clean sterilised jar. Cover with 225g sugar and then pour in 600ml of gin. Seal the jar and shake vigorously. Store in a cool dark place and shake every day for about 8 weeks. Taste a couple of times during this period and add more sugar if required. After about 10 weeks strain and bottle.</span><br />
<br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Note: Try to keep the gin as long as you can; it will definately improve with age, so make some this year for Christmas 2012.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com1tag:blogger.com,1999:blog-4899614377157326678.post-50039626910802102942011-09-08T08:29:00.002+01:002011-09-12T06:29:22.622+01:00Something from the Garden<span style="font-family: "Trebuchet MS", sans-serif;">I haven't been posting much on my kitchen blog recently spending most of my free time in <a href="http://hollygrovegarden.blogspot.com/">Holly Grove's garden</a>; then I saw that the <a href="http://foodandspice.blogspot.com/2011/09/no-croutons-required-winner-for-august.html">No Croutons Required challenge for September</a> hosted by Lisa of <a href="http://foodandspice.blogspot.com/">Lisa's Kitchen</a> would allow me to combine both garden and kitchen.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Like most people who have the luxury of a kitchen garden or vegetable plot I've been growing a couple of courgette (zucchini) plants and have had the usual mammoth crop. I've used much of the crop in ratatouille, vegetable curries, <a href="http://hollygrovekitchen.blogspot.com/2011/09/jar-full-of-vegetable-stock.html">homemade preserved vegetable stock</a>, and even muffins and chocolate cake. I've also given some away to friends who don't grow their own veg and I've still got some left over!</span><br />
<br />
<span style="font-family: Trebuchet MS;">So with the weather turning autumnal and the french and runner beans in full production too my thoughts turned to creating a soup with courgette as the main component.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qwmFBV0NlRv36mpSwKfuNIkzVqGrpjvqKF5_0AJ1eqaKj-Oqj4rtIEkC-JhQsgsehHQwqJIzILFCR0NE_iFl4cbuL8p7dbvbkh4Dy_nu_6GrPAO_3wMFtod8tnsZAE1QF2G30M8vG_BU/s1600/Purple+Queen+Beans+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qwmFBV0NlRv36mpSwKfuNIkzVqGrpjvqKF5_0AJ1eqaKj-Oqj4rtIEkC-JhQsgsehHQwqJIzILFCR0NE_iFl4cbuL8p7dbvbkh4Dy_nu_6GrPAO_3wMFtod8tnsZAE1QF2G30M8vG_BU/s400/Purple+Queen+Beans+003.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">runner beans and Purple Queen french beans</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;">The result has been interesting and tasty, though not a very attractive colour I'll admit. However it has used up more courgettes, giving us a few healthy lunches with some for the freezer for those evenings when I'm back at work and don't have the energy or enthusiasm to cook much and best of all, all of the ingredients (with the exception of the dried pulses) came from our garden. It's been difficult to give absolute quantities of ingredients as it was more of a try it and see recipe, but here goes...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hHYi0gu4E6XDrXBqU5fowZwVXO8w9rEAbTyIm5agBy3bZ2gpwT9v1nENk-BltMstA0vgJz417pAoSyytLUUabGqotd_Q62Sdya1uoEbwMU4u1BX_4QhY4_ma2wlszb330n192K_5TrXE/s1600/courgette+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hHYi0gu4E6XDrXBqU5fowZwVXO8w9rEAbTyIm5agBy3bZ2gpwT9v1nENk-BltMstA0vgJz417pAoSyytLUUabGqotd_Q62Sdya1uoEbwMU4u1BX_4QhY4_ma2wlszb330n192K_5TrXE/s400/courgette+soup.jpg" width="400px" /></a></div><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Courgette and Runner Bean Soup</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">1 large onion <span style="font-size: x-small;">(peeled and diced)</span></span><br />
<span style="font-family: Trebuchet MS;">2 garlic cloves <span style="font-size: x-small;">(peeled and crushed)</span></span><br />
<span style="font-family: Trebuchet MS;">4 large courgettes <span style="font-size: x-small;">(washed and cut into chunks)</span></span><br />
<span style="font-family: Trebuchet MS;">a good handful of french and runner beans <span style="font-size: x-small;">(topped and tailed and cut into short lengths)</span></span><br />
<span style="font-family: Trebuchet MS;">1 tsp ground cumin</span><br />
<span style="font-family: Trebuchet MS;">75g broth mix <span style="font-size: x-small;">(dried pulses including peas, pearl barley, lentils)</span></span><br />
<span style="font-family: Trebuchet MS;">1.5 litres vegetable stock <span style="font-size: x-small;">(made with either good quality stock cubes or 2 tsp homemade preserved stock)</span></span><br />
<span style="font-family: Trebuchet MS;">2 or 3 tsp curry paste <span style="font-size: x-small;">(I used Goan paste; similar to a Thai green curry paste but a little less spicy)</span></span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Add about 1 tablespoon of oil to a large stock pot then add the onion and garlic and cook gently until softened but not browned. Now add the courgette, beans and cumin and mix thoroughly with the onion and garlic. Cook gently for a couple of minutes.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Add the broth mix and the vegetable stock and curry paste. Stir well and bring the soup to a gentle simmer. Cook for between 1 and 2 hours to allow the dried pulses to cook through.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Remove from heat and blend with a stick blender. </span><span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;">Serve the soup in bowls or large cups with some garlic ciabatta.</span><br />
<br />
<span style="font-family: Trebuchet MS;"><span style="font-size: x-small;">Note: If your runner beans are a it stringy I'd suggest passing the blended soup through a sieve to remove the stringy bit of the beans. Our beans were lovely and young so no need to sieve.</span></span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-4219686746106553682011-09-07T09:37:00.000+01:002011-09-07T09:37:49.475+01:00A Jar Full of Vegetable Stock<span style="font-family: "Trebuchet MS", sans-serif;">I'm frequently saying to myself that I really ought to make my own vegetable stock but I never seem to have the time and so reach for the stock cube jar; so how exciting to find a recipe for a homemade version of the stock cube.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WQdPwDgGF-mlx0-gmx7uYpWqkXUNY-K7lGg78gTSiyYwnagWn0nkY8uko0i-wvRmkN-bAaogS1dRlBL0cTaKdsf2_0vaHFcGyAypr-dZb0dUb6BHz7ZikwaznjW4_2zx_rbhQW-VjkBR/s1600/Stock+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WQdPwDgGF-mlx0-gmx7uYpWqkXUNY-K7lGg78gTSiyYwnagWn0nkY8uko0i-wvRmkN-bAaogS1dRlBL0cTaKdsf2_0vaHFcGyAypr-dZb0dUb6BHz7ZikwaznjW4_2zx_rbhQW-VjkBR/s400/Stock+002.jpg" width="400px" /></a></div><br />
<span style="font-family: Trebuchet MS;">I can heartily recommend River Cottage Handbook No 2 Preserves as a mine of interesting preserving ideas amongst which can be found a recipe for a preserved vegetable stock mix. I amended the recipe to suit the vegetables I had available and basically it goes like this:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLJ1khh9mGIotr0Xm0XtuAyHf5xpopH9XQwxnij6OPwVVnnNgRHWsdSScMKJXiHqMU6qORVxzSzRwmvTbopLCJEcqbw33wJbZ8KE8z8ZWndQnPQjU6xmSvGq7fApVbGtv1v6V60crPv0m/s1600/Stock+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLJ1khh9mGIotr0Xm0XtuAyHf5xpopH9XQwxnij6OPwVVnnNgRHWsdSScMKJXiHqMU6qORVxzSzRwmvTbopLCJEcqbw33wJbZ8KE8z8ZWndQnPQjU6xmSvGq7fApVbGtv1v6V60crPv0m/s400/Stock+001.jpg" width="400px" /></a></div><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Makes about 3 jars</span><br />
<span style="font-family: Trebuchet MS;">about 900g washed, peeled and chopped vegetables <span style="font-size: x-small;">(I used leek, onion, courgette, peppers, runner beans, carrots)</span></span><br />
<span style="font-family: Trebuchet MS;">3 cloves garlic</span><br />
<span style="font-family: Trebuchet MS;">200g fresh herbs <span style="font-size: x-small;">(I used thyme, sage, rosemary and parsley)</span></span><br />
<span style="font-family: Trebuchet MS;">250g salt <span style="font-size: x-small;">(don't reduce the amount of salt as this is the preservative)</span></span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Place all the ingredients in a food processor and process until blended to a granular paste. Then simply put into sterilised jars and seal. The 'stock cube' paste will keep for six months unopened. Once opened keep in the fridge for up to 6 weeks.</span><br />
<br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Note: The recipe recommends adding 2 tsp to 500ml of water to make the stock. I found this a bit salty for my taste so added 2 tsp to 1lt of water.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-41978808315878160872011-08-30T11:21:00.000+01:002011-08-30T11:21:09.092+01:00Tasty Tatties<span style="font-family: "Trebuchet MS", sans-serif;">As usual I made far too much creamed potato for our meal last night, so rather than waste what was left I popped it in the fridge and waited to be inspired. This morning as I pondered what to have for my breakfast I remembered the mash. What about some good, old traditional Scottish tattie scones (or potato scones to the uninitiated). </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQeMFpGYopdIJhoLZD_LtbJS04H5UGUphOtOIJlgM3Qp_puFkVXzaxiPWFfDTkdapkLCyMJqUp4DaQz7z8F7Dgk1MHhCyT5oU3jpvmpJFhKINH8wYKv7gXzHDYO9matCf-zRlkuNfcf42/s1600/Potato+Scones+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQeMFpGYopdIJhoLZD_LtbJS04H5UGUphOtOIJlgM3Qp_puFkVXzaxiPWFfDTkdapkLCyMJqUp4DaQz7z8F7Dgk1MHhCyT5oU3jpvmpJFhKINH8wYKv7gXzHDYO9matCf-zRlkuNfcf42/s400/Potato+Scones+001.jpg" width="400px" xaa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">unadorned scrambled egg with potato scones</span></td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">These flatbreads are savoury and go very well with sausage, bacon and eggs in a traditional Scottish breakfast or just with a scrambled or poached egg. They also freeze very well, just allow them to defrost and then reheat in the frying pan or under the grill. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">A quick and simple recipe to use up leftover potato and tasty enough to encourage you to make more mash than you need.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTJVg7IdLxiLUYR9xS37diJipOgt4EPcUTgeGSP9Crmhd5_XTmy5Ou-6gnITzJQUZ_yK76q9G-H1B-NyLsPFTe1waPPBwrx0Q0k4pLIMhXCy5nbfjOdr5G9rp8JAzRIKkx31ZmWn1ilYh/s1600/Potato+Scones+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTJVg7IdLxiLUYR9xS37diJipOgt4EPcUTgeGSP9Crmhd5_XTmy5Ou-6gnITzJQUZ_yK76q9G-H1B-NyLsPFTe1waPPBwrx0Q0k4pLIMhXCy5nbfjOdr5G9rp8JAzRIKkx31ZmWn1ilYh/s400/Potato+Scones+002.jpg" width="400px" xaa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">with a dash of HP sauce</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;"><strong>Tattie Scones</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">leftover creamed potatoes <span style="font-size: xx-small;">(potatoes boiled and mashed with milk and butter)</span></span><br />
<span style="font-family: Trebuchet MS;">plain flour</span><br />
<span style="font-family: Trebuchet MS;">pinch of baking powder</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Mix the potatoes with enough flour (about 50g per 200g potato) and pinch of baking powder to make a soft dough.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Roll out the dough quite thinly and cut into about 6-8 scones and prick over with a fork. Traditionally they should be triangular though mine were cut into rounds.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Trebuchet MS;">Heat a heavy based frying pan until hot then turn the heat to medium. Cook the scones for 3 minutes each side, then remove from pan and cover with a cloth. Eat warm with topping of your choice or cool and freeze for later.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-10668851821048635692011-08-27T09:10:00.000+01:002011-08-27T09:10:21.679+01:00A Set At Last!<span style="font-family: "Trebuchet MS", sans-serif;">Having had two recent attempts at jam making with neither providing a decent set I was beginning to think that I'd lost the knack. Two batches of Opal plum jam have failed to set properly, though we are using it poured over icecream and added to plain yoghurt; which has proven a real hit.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kiW5ulhcZNEfWNNepdzuvHSYAGWKtEdEKdfVUxVasr7_AeLKoeNZw_jXXifjfKGhrbOtpce1cMs2rVBGZPopbO5XN2ZmAWTVdS-z035Xw-Sj-rUHG5Y5qfZ6qVpwUoTdJKR2ZxTGU0fr/s1600/Strawberry+jam+with+a+touch+of+raspberry+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kiW5ulhcZNEfWNNepdzuvHSYAGWKtEdEKdfVUxVasr7_AeLKoeNZw_jXXifjfKGhrbOtpce1cMs2rVBGZPopbO5XN2ZmAWTVdS-z035Xw-Sj-rUHG5Y5qfZ6qVpwUoTdJKR2ZxTGU0fr/s320/Strawberry+jam+with+a+touch+of+raspberry+001.jpg" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">sampling!</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;">But I was longing for some proper jam...then whilst doing the weekly shop yesterday I bought a couple of punnets of British strawberries reduced in price for a quick sale. My initial intention was just to eat these, they were beautifully ripe and smelt delicious. Then whilst wandering down the baking aisle I saw some jam sugar with added pectin and, thinking of my recent failures and my need for jam, I bought a kilo and headed home to defeat the setting gremlins.</span><br />
<br />
<span style="font-family: Trebuchet MS;">I didn't have quite enough strawberries for the recipe so I added a small box of Holly Grove raspberries that I had in the freezer. I have to say that I was exceedingly nervous, however...we have jam! Can't wait to try it on my toast this morning, I may even make some scones later today...ooo, with a dollop of double cream...yummee!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQ7ynuEZ1bJ3ZhJI39V3mOCcsaEIXXPEqXki3PP7CFnxANnQaY7l42T_rqBHaxcORqjo-GNuygN-pLdV89_Q-6UeJEZIgysHmUysfpbjMdNAOqXtOAiX2k71FTp73tpDkwqIzFWPFcXdz/s1600/Strawberry+jam+with+a+touch+of+raspberry+005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQ7ynuEZ1bJ3ZhJI39V3mOCcsaEIXXPEqXki3PP7CFnxANnQaY7l42T_rqBHaxcORqjo-GNuygN-pLdV89_Q-6UeJEZIgysHmUysfpbjMdNAOqXtOAiX2k71FTp73tpDkwqIzFWPFcXdz/s320/Strawberry+jam+with+a+touch+of+raspberry+005.jpg" width="480px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">all set and jarred up</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;"><strong>Strawberry Jam with a Touch of Rasberry</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: xx-small;">Makes about 3.5lbs</span><br />
<span style="font-family: Trebuchet MS;">800g strawberries</span><br />
<span style="font-family: Trebuchet MS;">100g raspberries</span><br />
<span style="font-family: Trebuchet MS;">1kg jam sugar</span><br />
<span style="font-family: Trebuchet MS;">knob unsalted butter</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Hull the strawberries then put in a preserving pan with the raspberries and mash the fruit to extract juices. Add the jam sugar and place the pan on a medium heat. Stir constantly until the sugar has dissolved - do not allow the fruit/sugar mixture to boil at this point. When the sugar has dissolved add a knob of butter and stir until the butter has melted.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Gradually bring the mixture to a rolling boil stirring all the time. When a rolling boil is achieved stop stirring and boil rapidly for 4 minutes - by this time the jam should be at setting point, I used a sugar thermometer to check.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Immediately remove from the heat and pour into sterilised jars and seal. </span><br />
<span style="font-family: Trebuchet MS;">Et voila! strawberry jam with a touch of raspberry.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com2tag:blogger.com,1999:blog-4899614377157326678.post-82717210434591957842011-08-19T09:07:00.000+01:002011-08-19T09:07:17.710+01:00Summer Pudding?<span style="font-family: "Trebuchet MS", sans-serif;">I've been so disappointed in the weather this summer and have felt like I've been fighting nature making summer desserts; sorbets, cheesecakes, icecream etc. So last night I decided to give in to my instincts and make a good, oldfashioned, comforting, pudding.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_j3N0shMU-HESnMh994Psw481RSD-Kof4Hf5CEdLxwg_e1coLge4h427M27XMEtlfey0SMlKg_MBsvmYMPK4CYQmagihVFIGpsT6q8Txd10HmoQxro2Th5Q0dCgJZtIkTfbxNSRcPnY1/s1600/Rice+Pudding+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_j3N0shMU-HESnMh994Psw481RSD-Kof4Hf5CEdLxwg_e1coLge4h427M27XMEtlfey0SMlKg_MBsvmYMPK4CYQmagihVFIGpsT6q8Txd10HmoQxro2Th5Q0dCgJZtIkTfbxNSRcPnY1/s400/Rice+Pudding+002.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">out of the oven...</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;">The pudding in question was a lovely, creamy rice pudding. This has been at the back of my mind since seeing Simon Hopkinson make one on his latest television series, <a href="http://www.bbc.co.uk/food/recipes/rice_pudding_85172">The Good Cook</a>, a couple of weeks ago, though the recipe I used wasn't this one. </span><br />
<br />
<span style="font-family: Trebuchet MS;">I can't remember where my recipe came from and I've also had to amend it. I didn't have enough milk in the fridge or any double cream but it turned out just as I recall from those Sunday afternoons when my boys were younger and they would always vote for creamy rice pudding, baked exceedingly slowly in the oven - lovely memories, lovely pudding...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO07-qDDWPFrN2hUVOZXJDIE3ZR62OEN5XtOilP983z0pzKRd2JzbK_vfnLl-hjcBdYV5ac62unpYQCzuvVWuwtxlpiWEeORHdBoHXJApWEmUoIieZeK9W6oHHHTc6NJe7k6thyphenhyphenbiBSJU/s1600/Rice+Pudding+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO07-qDDWPFrN2hUVOZXJDIE3ZR62OEN5XtOilP983z0pzKRd2JzbK_vfnLl-hjcBdYV5ac62unpYQCzuvVWuwtxlpiWEeORHdBoHXJApWEmUoIieZeK9W6oHHHTc6NJe7k6thyphenhyphenbiBSJU/s400/Rice+Pudding+003.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">...and onto our plates</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;"><strong>Yummy Rice Pudding</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Serves 4-6</span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">4ozs pudding rice <span style="font-size: x-small;">(I didn't have any so I used risotto rice)</span></span><br />
<span style="font-family: Trebuchet MS;">1.5ozs demerara sugar <span style="font-size: x-small;">(or caster sugar)</span></span><br />
<span style="font-family: Trebuchet MS;">1 litre whole milk <span style="font-size: x-small;">(I used organic soya milk and 0.5oz of skimmed milk powder)</span></span><br />
<span style="font-family: Trebuchet MS;">2-3 tbsp double cream <span style="font-size: x-small;">(I used creme fraiche)</span></span><br />
<span style="font-family: Trebuchet MS;">half a whole nutmeg, finely grated</span><br />
<span style="font-family: Trebuchet MS;">1oz butter, finely diced</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Mix the pudding rice <span style="font-size: x-small;">(milk powder, if using)</span> and sugar in a large pie dish or casserole dish. Pour in the milk and cream <span style="font-size: x-small;">(or creme fraiche)</span> and stir together.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Grate the nutmeg over the top of the mixture and dot with the butter. Place the dish in an oven preheated to 150C. After 30 minutes remove the dish from the oven and stir well. Return to the oven and stir again after another 30 minutes. Return to the oven and leave to bake gently for a further 60 minutes.</span><br />
<br />
<span style="font-family: Trebuchet MS;">You should now have a lovely creamy rice pudding sitting under the milk skin. Simply serve on its own or as we did with some homemade <span style="font-size: x-small;">(slightly underset)</span> plum jam - yummy!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com3tag:blogger.com,1999:blog-4899614377157326678.post-69069596938055343702011-07-01T08:46:00.000+01:002011-07-01T08:46:29.616+01:00Rediscovering Passione<span style="font-family: "Trebuchet MS", sans-serif;">Recently I've been reviewing my cookbook collection and have rediscovered an Italian cookbook that's been languishing at the back of the larder. I keep a few books close to hand in the kitchen; my most frequently used ones - Delia's Complete Cookery Course, Hugh's Everyday, Mary Norwak's baking book etc and in amongst these I found Passione from Gennaro Contaldo. From the condition of the book I 've obviously leafed through it many times but I don't recall using any of the recipes until recently...</span><br />
<br />
<span style="font-family: Trebuchet MS;">It's become one of my favourite books in less time than it takes to whizz up a torta alle pere - recipe to follow in another post.</span><br />
<br />
<span style="font-family: Trebuchet MS;">So far I've been tempted by the chocolate and red wine cake (sounds so much better in Italian - torta al cioccolato e vino rosso); a lovely dense and rich, but not too rich, cake. It makes an ideal dessert served with summer fruit compote and icecream. </span><br />
<span id="goog_183387762"></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span id="goog_183387763"></span></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CG8Kf28YKOx05Fb8hpXYdjpqKboS1c4_0hOoifixHhp2vcxnmhK0oK3gNr4fTAg-WuajbyvEpRaSmOnvJZFM3Yf3XjrooJ9VcDiR9DxAr4fJyq71ct21ARNS2OsKWNC4OUvRv7fkxCKD/s1600/Torta+al+cioccolato+e+vino+rosso+%281%29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CG8Kf28YKOx05Fb8hpXYdjpqKboS1c4_0hOoifixHhp2vcxnmhK0oK3gNr4fTAg-WuajbyvEpRaSmOnvJZFM3Yf3XjrooJ9VcDiR9DxAr4fJyq71ct21ARNS2OsKWNC4OUvRv7fkxCKD/s400/Torta+al+cioccolato+e+vino+rosso+%25281%2529.jpg" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">with a sauce made from Holly Grove's first raspberries of the season, yum, yum!</span></td></tr>
</tbody></table> <span style="font-family: Trebuchet MS;">On the savoury front we've tested the peperoni ripieni - stuffed baby peppers. I'll definitely make this one again with a couple of tweaks to the recipe - simple and delicious with a green salad. </span><br />
<br />
<span style="font-family: Trebuchet MS;">Very soon I'm going to attempt the fagottini di zucchini when my courgette plants start to mass produce, any time now, and then there are the delicious sounding Italian salads: insalata di zucchine con menta fresca, insalata di arancie e finocchio.</span><br />
<br />
<span style="font-family: Trebuchet MS;">So a book to keep us well fed through the summer months and dreaming of the Amalfi coast!</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Torta al Cioccolato e Vino Rosso</strong></span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">200g unsalted butter, softened</span><br />
<span style="font-family: Trebuchet MS;">250g caster sugar</span><br />
<span style="font-family: Trebuchet MS;">4 eggs, beaten</span><br />
<span style="font-family: Trebuchet MS;">25g cocoa powder</span><br />
<span style="font-family: Trebuchet MS;">250g plain flour</span><br />
<span style="font-family: Trebuchet MS;">1 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp ground cinnamon <span style="font-size: x-small;">(I didn't include this)</span></span><br />
<span style="font-family: Trebuchet MS;">100ml red wine</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Trebuchet MS;">150g plain chocolate drops <span style="font-size: x-small;">(I mixed plain, milk and white chocolate drops as I didn't have enough of the plain ones)</span></span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Heat the oven to 180C and grease and line an 20cm cake tin.</span><br />
<br />
<span style="font-family: Trebuchet MS;">Cream the butter and sugar together then gradually beat in the eggs. Sift in the cocoa powder, flour and baking powder (and cinnamon, if using) and fold in gently. </span><span style="font-family: Trebuchet MS;">Mix in the red wine and vanilla extract and then fold in the chocolate drops.</span><br />
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<span style="font-family: Trebuchet MS;">Pour the mixture into the tin and bake in the centre of the oven for 1 hour until the top of the cake springs back when gently pressed. Remove from the oven and allow to cool in the tin. Cut into wedges and serve with a summer fruit compote and good vanilla icecream.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-22380712063279068362011-06-12T07:46:00.000+01:002011-06-12T07:46:42.399+01:00Despite the Weather<span style="font-family: "Trebuchet MS", sans-serif;">After an incredibly dry Spring, the weather here is unseasonably cold and wet for June, we even had a hail storm on Saturday - poor garden! Anyway I decided to ignore the weather and my cravings for winter-type baking (steamed puddings, custard etc) and adapted an easy all-in-one sponge recipe using some zingy citrus flavours. I've also used a mascarpone icing; it's becoming a favourite icing as it is so soft and creamy and really adds a bit of luxury to an otherwise simple sponge.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xm0g2TwvhVDgM-Q9iBxbDiSoG1HJQYvlIeflj-_0KEPKOu6cG74mnvjKBKa41Yz-f9fxu7ytyZ2wkV20zvvFoIjQ-Xt85i88IAUFkiJKQdugm0_67I_6lcsGiIKLNmNfFfmX8_2ip5pn/s1600/Citrus+Sponge+%282%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xm0g2TwvhVDgM-Q9iBxbDiSoG1HJQYvlIeflj-_0KEPKOu6cG74mnvjKBKa41Yz-f9fxu7ytyZ2wkV20zvvFoIjQ-Xt85i88IAUFkiJKQdugm0_67I_6lcsGiIKLNmNfFfmX8_2ip5pn/s400/Citrus+Sponge+%25282%2529.jpg" t8="true" width="400px" /></a></div><br />
<span style="font-family: Trebuchet MS;">The cake was light, fresh and very summery; I'll try it again with a few of our homegrown raspberries and a dollop of fresh cream on the side when we get our crop sometime in July - can't wait!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdAG5-0hfsRH7TT6BFLYVsHr9u61yzg9FWx-b5UUWR9MC-by_oQ-s56GWy94KSsAT5wFPN2-vqWwrA5iceE2eY9onmgqBmtpazhLekzYzrdZujD1X1KGKlMki0lYiYh4Eb3xQQ8Dpw7jm/s1600/Citrus+Sponge+%285%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdAG5-0hfsRH7TT6BFLYVsHr9u61yzg9FWx-b5UUWR9MC-by_oQ-s56GWy94KSsAT5wFPN2-vqWwrA5iceE2eY9onmgqBmtpazhLekzYzrdZujD1X1KGKlMki0lYiYh4Eb3xQQ8Dpw7jm/s400/Citrus+Sponge+%25285%2529.jpg" t8="true" width="400px" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Lemon and Lime Sponge</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>for the cake</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6ozs softened butter (if you don't have softened butter you can use a soft margarine such as Stork)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6ozs castor sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6ozs self raising flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 level tsp baking powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 free range farm eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">juice of half a lime</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">zest of half a lime and half a lemon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;"><strong>for the icing</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">250g tub mascarpone</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">10ozs icing sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">about 1 tbsp lemon juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">zest of half a lime and half a lemon</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Set the oven to 180C and grease and line two 7" sandwich tins. Place all the ingredients for the cake in a food mixer and mix together for 2-3 minutes until all ingredients are well combined and you have a smooth, light sponge mixture. Divide the mixture evenly between the tins and smooth out. Place in the oven for 20-25 minutes. The cakes will be golden in colour and the tops will spring back when lightly pressed. Remove from oven and turn out and cool on a wire rack.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Whilst the cakes are cooling, make the icing by sifting the icing sugar into a clean bowl. In a second bowl beat the mascarpone until it is smooth then gradually add the icing sugar beating in well after each addition. When all the icing sugar has been combined, add the zest and juice of the citrus fruits and mix well. Place the icing in the fridge until the cakes are completely cooled.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Finally sandwich the cakes together with just over half of the icing and then spread the remaining icing on the top of the cake – et voila! This cake is delicious with a cup of tea or coffee or served as a dessert after dinner with any orange liqueur.</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com0tag:blogger.com,1999:blog-4899614377157326678.post-76433217010255723362011-05-30T07:59:00.000+01:002011-05-30T07:59:21.581+01:00Fishy Friend<span style="font-family: "Trebuchet MS", sans-serif;">On Friday with the prospect of a few days off from work I decided to treat myself with a visit to a local rose garden - more of that at Holly Grove Garden - on the way back home I took a detour via the Handyman's brother's house and stopped for a coffee and a gardening chat - C has just built a fruit cage; the subject of much conversation and another reason for my impromptu visit.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Unexpectedly we moved on to the topic of fishing, coarse or game? Now I know little or nothing about the sport but have spent a few sunny afternoons with a good book on a riverbank in a previous life whilst my then in-laws did a spot of coarse fishing - lovely memories!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJocx5yGGO415ke2nQ2KTPw_F_0qBuf_RFw4lR4b-NYSkqt6MRn_5Nx4f3xW6UHACK7ZL6HBqgSBAr_z5f_mJuUuS1zaAi95b-8kr-Xfeet9__irHUfvgCvZd4bKwXdFjz1tfZEni860TR/s1600/Brown+Trout+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJocx5yGGO415ke2nQ2KTPw_F_0qBuf_RFw4lR4b-NYSkqt6MRn_5Nx4f3xW6UHACK7ZL6HBqgSBAr_z5f_mJuUuS1zaAi95b-8kr-Xfeet9__irHUfvgCvZd4bKwXdFjz1tfZEni860TR/s400/Brown+Trout+002.jpg" t8="true" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready for the oven</span></td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">C, on the other hand prefers game fishing, as he says you can eat what you catch! And lucky us, he produced from his freezer two beautiful freshwater trout that he had caught a couple of days before from a fishing trip to Wales and gave them to me. C prepares the fish, gutted and scaled, before freezing so all I had to do on Friday was pop one back into our freezer and let the other defrost whilst I found a suitable way of cooking it.</span><br />
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<span style="font-family: Trebuchet MS;">Jamie to the rescue...an unbelievably simple, quick and tasty way to prepare such a thoughtful gift for the table. The Handyman and I shared the trout, more than enough for two, and are looking forward to the one left in the freezer!</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Trout Roasted with Thyme and Lemon</strong></span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">Serves 2</span><br />
<span style="font-family: Trebuchet MS;"><strong>Ingredients</strong></span><br />
<span style="font-family: Trebuchet MS;">1 large (or 2 small) whole trout</span><br />
<span style="font-family: Trebuchet MS;">1 handful of lemon thyme <span style="font-size: x-small;">(ours came from HG kitchen garden)</span></span><br />
<span style="font-family: Trebuchet MS;">1-2 tbsp extra virgin olive oil</span><br />
<span style="font-family: Trebuchet MS;">1 lemon, cut into halves</span><br />
<span style="font-family: Trebuchet MS;">2 bay leaves</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method</strong></span><br />
<span style="font-family: Trebuchet MS;">Heat the oven to 230C. Line a roasting tin with foil. Then wash the fish inside and out and dry with kitchen paper. Put the thyme with the olive oil in a pestle and grind together. Spread the thyme mixture on the inside and top of the fish and place in the prepared roastng tin. Cut a small slit in the lemon halves and insert the bay leaves. Add to the roasting tin. Place the fish in the oven and roast for about 15 minutes (10 minutes if using 2 smaller fish). And that's it! The fish will lift easily off the bone and has a lovely delicate flavour; for those who don't like salmon, just try trout...much more subtle.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThWqx45bM06-AgdbqRB-PBV9upTGlwN_GASbn8FCrY7x2_Ds_bioyMgbmG3DeT-Lxf3ThqUgod61mHtUp_EgcapBT4E13icLBhdZzXYxAQ1nHeqHijZaCsgV1fTiwBTEUl8lUUA7RsOS4/s1600/Brown+Trout+007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThWqx45bM06-AgdbqRB-PBV9upTGlwN_GASbn8FCrY7x2_Ds_bioyMgbmG3DeT-Lxf3ThqUgod61mHtUp_EgcapBT4E13icLBhdZzXYxAQ1nHeqHijZaCsgV1fTiwBTEUl8lUUA7RsOS4/s400/Brown+Trout+007.jpg" t8="true" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: xx-small;">ready to eat</span></td></tr>
</tbody></table><span style="font-family: Trebuchet MS;">I made saute potatoes with garlic and red onion and a plain green salad to go with the fish, de..lic..ious!!!</span>Susan@Holly Grovehttp://www.blogger.com/profile/01731302690395364839noreply@blogger.com4