tag:blogger.com,1999:blog-74058852203863722622024-03-06T21:13:03.945-08:00Cooking the Books with Kelly-JaneCookbook recipes worth remembering and new cookbooks reviewsUnknownnoreply@blogger.comBlogger299125tag:blogger.com,1999:blog-7405885220386372262.post-22904516616196066452021-07-05T06:36:00.002-07:002021-07-05T06:36:16.280-07:00Picnic Sandwiches and Krispie Treats<p> In the time when I wasn’t blogging, I discovered Teighan Gerard and her Half Baked Harvest website. Her recipes are so good. She has a couple of excellent cookbooks, which I’ll get to in another post, but even if you don’t have her books, her website is wonderful. She is the blog I follow every post, and have done for coming up two years now. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi07rFAicCnoOfoZtSS-l5XJskxpJFW4P6ejKLsb-xx3aMjyeB5X58YLKlScFtmjYm6KkmzGX2oyg_y1aeG7SNQ62GVQgoyNBachLw3yzOoGliP-BOykxXO7FXHHKJL1la_ILjp19kh_7/s1280/E7FB16B6-788A-4FD6-9F6E-F18348696313.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="670" data-original-width="1280" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi07rFAicCnoOfoZtSS-l5XJskxpJFW4P6ejKLsb-xx3aMjyeB5X58YLKlScFtmjYm6KkmzGX2oyg_y1aeG7SNQ62GVQgoyNBachLw3yzOoGliP-BOykxXO7FXHHKJL1la_ILjp19kh_7/w400-h210/E7FB16B6-788A-4FD6-9F6E-F18348696313.jpeg" width="400" /></a></div><br /><p>Anyhow, I’ve made a couple of her website recipes recently. The first <a href="https://www.halfbakedharvest.com/brie-and-prosciutto-sandwich/">Picnic Style Brie and Procuitto Sandwiches</a> is a really treaty lunch. I swapped in ham and salami for procuitto, but really just use what you like. Perked up our Monday lunch time. 🙂</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbykHrqoV5IEYw2vvNgsnSFju6cAvMsYARp8RkqfQWx0rky2lt7spVXlWjMrUEvuTdPWXDa9wB5dvTpbglmN2UI4T21Wd2MVnHuc6nwXPnCJfB418OCeFAom94kW4hW97Nf8HO7FbsSCG/s2048/50EC9C8F-24EC-4D98-BF6F-62197FD28BC1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbykHrqoV5IEYw2vvNgsnSFju6cAvMsYARp8RkqfQWx0rky2lt7spVXlWjMrUEvuTdPWXDa9wB5dvTpbglmN2UI4T21Wd2MVnHuc6nwXPnCJfB418OCeFAom94kW4hW97Nf8HO7FbsSCG/w400-h300/50EC9C8F-24EC-4D98-BF6F-62197FD28BC1.jpeg" width="400" /></a>M</div><br /><p>The second is one I’ve been meaning to try for ages, <a href="https://www.halfbakedharvest.com/chocolate-covered-brown-butter-krispie-treats/">Chocolate Covered Brown Butter Krispie Treats</a> (also has peanut butter and pretzels in them!). A fab little no-bake recipe, that is so cute with the pretzels on top. Yum 😋 </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJvrOMCmmfoxuRXhL23nm_B-2-lW7vHyjzl3Uan8tKjThkm9FfL1B_jSf8lgFiWaq3BxjxE_HpiZN6PXWAR7N9Z2yCV_qnS7d98MkddMne9o5CsJCkC6K1-_kgh0UvP4P7MF63k5wTJ32/s1440/9AB92B7A-DB3A-4DC7-BB36-616220C0D140.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJvrOMCmmfoxuRXhL23nm_B-2-lW7vHyjzl3Uan8tKjThkm9FfL1B_jSf8lgFiWaq3BxjxE_HpiZN6PXWAR7N9Z2yCV_qnS7d98MkddMne9o5CsJCkC6K1-_kgh0UvP4P7MF63k5wTJ32/w400-h400/9AB92B7A-DB3A-4DC7-BB36-616220C0D140.jpeg" width="400" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-18048100365133171762021-07-02T05:37:00.002-07:002021-07-02T05:39:34.517-07:00Chocolate and Amaretti Custards<p> This one was an unplanned pudding. It was one of those nights, earlier this week when I was just plain craving chocolate. I’m trying to limit my chocolate consumption, so I only keep some in the house. These little cups though, are made with cocoa, which I always have. </p><p>Chocolate and amaretti custards comes from A Table in Venice by Skye McAlpine. This is the first book by Skye, and I resisted it for a while. Did I really need another Italian cookbook?! Once I saw it in a bookshop though, it was a done deal! I did, and do need it. </p><p>It’s not a Summer book, but I tend to cook from it in the Summertime. This is probably influenced by the one time I have been to Venice being in the hot Summer. My husband has been back with work in December and it was perishing cold, but my memories are different. I can still remember coming from the airport in a boat and this wall of heat just hitting us in the face. By the afternoon, I was simply melting. I can recall sitting on a seat of some sort outside, and looking at the stone pavement, thinking, that’ll be cool for the soles of my feet. Except Venice is not Scotland, and the stones were extremely hot! Note to self: never do that again. </p><p>It was a day trip from Aberdeen that our local paper ran, probably about 28 years ago. In a time before global warming and worrying about plane travel was really on the table. </p><p>Anyhow, these were the perfect chocolate-y quick to make puddings. I’ve also made the tortellini in broth this week too, and although I didn’t take a picture, it was lovely too. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzR_PIs4eHrfZDTMSwqojcs7VggkyMHY7G0q_ikwRUyUdfuY-APraCndDAHpcnqL3Opl27hZIW_hMQIS4Ob7l_0sn7u5cRi1pVRltf66UeF6Y908wtlu-O3qxsLmBGTEkuob9ItahpGDMf/s2048/747DC18B-1749-461B-98D3-65DBD7063E44.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1665" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzR_PIs4eHrfZDTMSwqojcs7VggkyMHY7G0q_ikwRUyUdfuY-APraCndDAHpcnqL3Opl27hZIW_hMQIS4Ob7l_0sn7u5cRi1pVRltf66UeF6Y908wtlu-O3qxsLmBGTEkuob9ItahpGDMf/w400-h325/747DC18B-1749-461B-98D3-65DBD7063E44.jpeg" width="400" /></a></div><br /><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-50652376367988699272021-06-28T07:19:00.000-07:002021-06-28T07:19:08.687-07:00Sticky Toffee Cupcakes<p> These sticky toffee cupcakes are my husband’s absolute favourite. They are my slight variation on the ones in The Hummingbird Bakery Cake Days. In the normal run of things, I decorate them with chopped dates, as I tend towards things being decorated in a way that lets you know what they are. However, I was going to make these for Father’s Day for him, so bought a box and edible rice paper pansies and leaves. Just getting round to making them now, but I though I might as well use the bits and pieces I bought. Thinking the rest of the flower decorations will be pretty on a cheesecake or something. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx30onF6_IpMhEbOQkZhWFO1B9emUaWmTqRBMYX_v-M5xY4X9fCgaHBYNQpHAcfB3oedStD453h50UV8cJt9nQZptYlNrqlsNG8jcrOBqTKVoZCxjHJykrAlGuC6yoLbo0Cgq01t2xXvkd/s2048/23C7EDE6-B844-4C79-998A-FB1AC3B86E13.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx30onF6_IpMhEbOQkZhWFO1B9emUaWmTqRBMYX_v-M5xY4X9fCgaHBYNQpHAcfB3oedStD453h50UV8cJt9nQZptYlNrqlsNG8jcrOBqTKVoZCxjHJykrAlGuC6yoLbo0Cgq01t2xXvkd/w400-h300/23C7EDE6-B844-4C79-998A-FB1AC3B86E13.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UNltRnq8zkoYQ9-i5mlMXBjOoBmDHv-M7cSMilIfRjhTy_SCtB6trXRt2YrHZe9mSTZhUz8bnWi6DE2OnYI5oRAzSONTSONZvWllxRjFDxrTrze_Wu0sZv7p2kckGB1SaDbaHW1HD9X8/s2048/45AB5726-CA04-42FF-9B57-1967CE886E36.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UNltRnq8zkoYQ9-i5mlMXBjOoBmDHv-M7cSMilIfRjhTy_SCtB6trXRt2YrHZe9mSTZhUz8bnWi6DE2OnYI5oRAzSONTSONZvWllxRjFDxrTrze_Wu0sZv7p2kckGB1SaDbaHW1HD9X8/w400-h300/45AB5726-CA04-42FF-9B57-1967CE886E36.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7405885220386372262.post-77751282854223414782021-06-21T10:49:00.001-07:002021-06-21T10:50:16.959-07:00Rose Eton Mess<p> This one isn’t from a book, but from The Sunday Times Magazine. </p><p>A couple of weeks ago, Skye McAlpine’s column was about edible flowers. When I saw her recipe for strawberry and rose Eton mess, it had to be done. I’d actually meant to make it for Father’s Day for my husband, but we were too full, so saved the berries for tonight. I made half the quantity and only used 300ml of cream. Perfect for the 3 of us. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcgGAQaiQFsdwYVTTzo5p0UjJ5FoQzM5Sz7kLzf7bMTlSJ1SEbQwCdEGa-oMZZPCO1Vb67ISLxn1Mr1ysHmH6DnwJNpDmpYyfeqZajnLCt2U6hv0hoTwEBbX1zeYpW0sJJgilNFVHAmIH/s2048/90CE6871-D3ED-4E31-A6A8-AC4F48A7A3BA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcgGAQaiQFsdwYVTTzo5p0UjJ5FoQzM5Sz7kLzf7bMTlSJ1SEbQwCdEGa-oMZZPCO1Vb67ISLxn1Mr1ysHmH6DnwJNpDmpYyfeqZajnLCt2U6hv0hoTwEBbX1zeYpW0sJJgilNFVHAmIH/w400-h400/90CE6871-D3ED-4E31-A6A8-AC4F48A7A3BA.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-46876321501297786102021-06-20T12:25:00.000-07:002021-06-20T12:25:01.538-07:00Rigatoni with Mascarpone and Pancetta<p> A Table For friends by Skye McAlpine was one of my most favourite books that was published last year. It’s just such a joy to read - and cook and plan from. As is her previous book A Table in Venice. </p><p>Tonight we had Skye’s rigatoni with mascarpone and pancetta. It’s like an easy take on carbonara, and as she says it’s very comforting. I’ve made one of her no-churn ice creams today as well, but it’s in the freezer setting, as I didn’t get my act together in enough time! More on that another day. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQpOVbmLsZb0bi4CP4vZfw_rvyW6MXBXeG-s61bXKSeAo9u1eHOiLLuU4xSU1_3MWy5Y0qKK0gtfDy4pwj0dgZE-xlfQeBHirIACEvd-gAe5jIkZQXG3WiXNaViU9aPJfHtHJCX1rjBZ6/s2048/54DE7DB5-17A2-4BDE-B102-9EB85524E5D7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1601" data-original-width="2048" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQpOVbmLsZb0bi4CP4vZfw_rvyW6MXBXeG-s61bXKSeAo9u1eHOiLLuU4xSU1_3MWy5Y0qKK0gtfDy4pwj0dgZE-xlfQeBHirIACEvd-gAe5jIkZQXG3WiXNaViU9aPJfHtHJCX1rjBZ6/w400-h313/54DE7DB5-17A2-4BDE-B102-9EB85524E5D7.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-29334951700696823482021-06-16T05:16:00.000-07:002021-06-16T05:16:04.208-07:00Ina’s Baked Raclette <p> Ina Garten’s new cookbook last year was called Modern Comfort Food. It’s a brilliant book, I love what she has done with the favourites of a nation. Actually, wider than a nation, several nations. </p><p>I’ve made a number of recipes, and this one is her baked raclette, well sort of, what I made is definitely inspired by Ina’s recipe. Where I live I can’t always get raclette or reblochon. Earlier this year I had my first trip to Waitrose, which is 2-3 hours from me. We were there, in Edinburgh, to view a car and there was a Waitrose close by! What luck!! I bought a number of cheeses especially, that I would not normally (be able to) buy. Anyhow, there, in all it’s glory was some reblochon, which I have used before in tartifilette. However, it’s definitely a winter dish, and it’s June, so I used it in Ina’s Baked raclette. Also changing out her chorizo for a sprinkling of cooked sliced ham, which I already had. It worked well, lightened it up for a Summer lunch. I’ll definitely try her actual recipe with chorizo next time I can lay my hands on the cheese. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AH4SUpvdPOdBXrIyItriEWmG94MA_VvP-ySjNHP8PGPoajtim5lcG-G3uENkhNtn8DHj-SX0pGLcDK_OJSAo68AFa6ZlJsDyMrSVuE7a8CZNuHJqRjCtuuohp-XWUusNsi7PicW99gt5/s2048/A745E8A2-195D-4C4B-857D-25C2A2D302A7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AH4SUpvdPOdBXrIyItriEWmG94MA_VvP-ySjNHP8PGPoajtim5lcG-G3uENkhNtn8DHj-SX0pGLcDK_OJSAo68AFa6ZlJsDyMrSVuE7a8CZNuHJqRjCtuuohp-XWUusNsi7PicW99gt5/w400-h300/A745E8A2-195D-4C4B-857D-25C2A2D302A7.jpeg" width="400" /></a></div><div><br /></div><p><br /></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7405885220386372262.post-70058113205809302021-06-14T05:05:00.006-07:002021-06-14T05:09:23.081-07:00Tomato and Cucumber Salad with Capers and Feta<p> To me, this is Greek Salad by another name. Love to eat it when the days are warm. We had it for lunch with some Italian salami and pimento stuffed olives, garlic bread too. An actual summery feast! </p><p><br /></p><p>This recipe is from Milk Street Tuesday Nights Mediterranean by Christopher Kimball. Only change I made was to add a touch of honey to the dressing, primarily to make the vinegar soaked onions more digestible, as although I love vinegar, I’m not sure it loves me back! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnhVgsyZCwCwVn7Cv7zVFPpl4-ZGszE1y46KMKwlvfiXV6o6hcjffgE-1V65m9Gzb74uSLhZs64Nrk9GPiHtmIXI3savN5wmuOAbOkuXSNd0ZZoRCly8t94k1WfplIS68dTcp-jLXMOjq/s2048/A60D57CB-6362-4E56-A5FA-00B0D20F5715.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnhVgsyZCwCwVn7Cv7zVFPpl4-ZGszE1y46KMKwlvfiXV6o6hcjffgE-1V65m9Gzb74uSLhZs64Nrk9GPiHtmIXI3savN5wmuOAbOkuXSNd0ZZoRCly8t94k1WfplIS68dTcp-jLXMOjq/w400-h300/A60D57CB-6362-4E56-A5FA-00B0D20F5715.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-61172430799731868322021-06-07T11:27:00.006-07:002021-06-14T05:07:12.278-07:00Lemon and Garlic Chicken<p> In 2018 Donal Skehan came out with a new book called Meals in Minutes. It’s a great inspiring book too. </p><p>I found myself in a ‘lost my cooking mojo’ round about that time, and for a good while before that too, after the passing of my Mother. Donal’s enthusiasm for cooking is infectious and it was this book that made me want to cook again. Not that I hadn’t been cooking, just hadn’t enjoyed it much at that particular time in my life. For that I’ll always be thankful to Donal and his lovely family, who are great fun to follow on Instagram. </p><p>Anyhow, back to tonight’s supper, lemon and garlic chicken with couscous salad and hummus. The latter two are cheats ingredients, as they are bought, just leaving you to butterfly chicken breasts, then cooking them in garlic butter and finish off with lemon juice. It’s a lovely recipe, hubby and I both liked it a lot. Definitely keeping this in mind for the hot days of summer, you know the ones where it’s too hot to do anything, but the family still needs fed! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk-XNpbCqcn4UpLL49i6L2MkFQesH-sofydqOsq0jjZxMwwTj3Yg2J63HPdDdGHWi53ajnfpYHcAlR5ojR2o4smxOPJ9Ys_yR91kFlQ-_3hfelcaajkcjeHjVC0jhEb0ht7c2a6Xu_l4h/s2048/5EC1D7F0-5B8B-4431-B1D0-3143436952CC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPk-XNpbCqcn4UpLL49i6L2MkFQesH-sofydqOsq0jjZxMwwTj3Yg2J63HPdDdGHWi53ajnfpYHcAlR5ojR2o4smxOPJ9Ys_yR91kFlQ-_3hfelcaajkcjeHjVC0jhEb0ht7c2a6Xu_l4h/w400-h300/5EC1D7F0-5B8B-4431-B1D0-3143436952CC.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-8673817599700025382021-06-05T04:49:00.003-07:002021-06-14T05:07:22.524-07:00Celebration Trifle<p> This is my new favourite trifle. It’s from Simple Comforts by Mary Berry. Celebration trifle has a ring to it, doesn’t it? I made it first not long after the book came out, then again as a double sized one for Christmas Day last year. </p><p>Now, in Summer, here it is again! The fruits are fresh raspberries and tinned pears, a really good combination. The only change I make to the recipe is I miss off toasted almonds from the topping and use shaved chocolate instead. The business! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI5WF8SBiN2pzDk0w84aGMh-rmLmaol7oofdjacH6jCRe7tstVzZVvPRcQP_9Y4MjUj-6bq5Qdl_urTaP37ej1UU1X6gWeD-40N3n8hSRhNNWyJ2gGENjewWI20lOkjH6x569KM0YNSf9/s2048/4F42A328-514F-4DDB-B2BB-2B425CB6E2DC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI5WF8SBiN2pzDk0w84aGMh-rmLmaol7oofdjacH6jCRe7tstVzZVvPRcQP_9Y4MjUj-6bq5Qdl_urTaP37ej1UU1X6gWeD-40N3n8hSRhNNWyJ2gGENjewWI20lOkjH6x569KM0YNSf9/w400-h300/4F42A328-514F-4DDB-B2BB-2B425CB6E2DC.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7405885220386372262.post-16837327178597527912021-06-04T06:41:00.003-07:002021-06-14T05:09:48.383-07:00Milk Street Pasta alla Silana<p> A new book for me a couple of days ago was Milk Street Tuesday Nights Mediterranean by Christopher Kimball and team Milk Street. It’s a cracking book. So many great ideas for any cook who likes interesting meals during the week. </p><p>First make, last night was this, pasta alla Silana. Pasta, tomato sauce, a little bacon and salami plus onions, chilli and basil. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkKE6HTljGGZQkq7_pgdtUoTlLDle1uVRk5UpcYl49V-n3CisYCkIOVaZG9OWZnWPmL8lrgkSO5hM2O3C3D9OmuVOv4t4KBo51-CKoUW8ip_zjw19AuGCnttRJgAHyllUbANLtVob0P39/s2048/B0F99150-D3B8-43BA-8CC7-C03E7D0FFBBB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkKE6HTljGGZQkq7_pgdtUoTlLDle1uVRk5UpcYl49V-n3CisYCkIOVaZG9OWZnWPmL8lrgkSO5hM2O3C3D9OmuVOv4t4KBo51-CKoUW8ip_zjw19AuGCnttRJgAHyllUbANLtVob0P39/w400-h300/B0F99150-D3B8-43BA-8CC7-C03E7D0FFBBB.jpeg" width="400" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7405885220386372262.post-75044425787616757132019-04-05T11:15:00.001-07:002019-04-05T11:15:43.003-07:00PW Mini Meatloaves and Roasted Broccolini <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUItYAuytICCNsBd8v25lnuP7be5shhEmT3AUTk6nw_7Nexf_GWwziSa94tYFsHNS9bjxrdeqeVpw4AWQMu49EE6ac3TDTxBSRedkhfuwo170z4G7w0ZmVvB8-MEPe3ZjiKlKdUUUQxaW/s1600/7506F884-A355-478E-96B7-523F501535F7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUItYAuytICCNsBd8v25lnuP7be5shhEmT3AUTk6nw_7Nexf_GWwziSa94tYFsHNS9bjxrdeqeVpw4AWQMu49EE6ac3TDTxBSRedkhfuwo170z4G7w0ZmVvB8-MEPe3ZjiKlKdUUUQxaW/s320/7506F884-A355-478E-96B7-523F501535F7.jpeg" width="320" /></a></div>
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<span style="font-family: ".SFUIText"; font-size: 17.41pt;">Mini meatloaves from The Pioneer Woman Cooks, Come and Get It by Ree Drummond. The recipe in the book is for turkey mince, I subbed in pork mince and it worked well. I need to try Ree’s meatloaf from her first book... one of these days. </span></div>
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<span style="font-family: ".SFUIText"; font-size: 17.41pt;">On the side is broccolini roasted with olive oil, seasoning and garlic, then spritzed with lemon before serving. This one is from the same book. I have really struggled with broccolini, and haven’t tried it for a few months. So this was really it’s last chance in my kitchen, and -hurray- it was delicious. Thank goodness I was willing to try it one last time! Which won’t be the last now I’ve found a way we like to eat it! </span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7405885220386372262.post-71240982395839113532019-04-02T04:34:00.003-07:002019-04-02T04:34:59.001-07:00PW Thai Chicken Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgzInIrhHAb83kgCe2upYotdcf3wQuyfhpkp8jSnrB_FibSIbgLWciAxc5n065hF9gVn0UzNxXvWOt01ogZo5g1ZyzH8aQJsFDuzJ5DMpWqGsnczjopmzDljS03qyeU4QDzDlOainkQri/s1600/63A625BA-3231-4CE0-9C08-340D215EDC11.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgzInIrhHAb83kgCe2upYotdcf3wQuyfhpkp8jSnrB_FibSIbgLWciAxc5n065hF9gVn0UzNxXvWOt01ogZo5g1ZyzH8aQJsFDuzJ5DMpWqGsnczjopmzDljS03qyeU4QDzDlOainkQri/s320/63A625BA-3231-4CE0-9C08-340D215EDC11.jpeg" width="320" /></a></div>
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<span style="font-family: ".SFUIText"; font-size: 17pt;">We had these Thai chicken wraps for supper, and they were very good. The marinade / sauce for both the chicken and the satay sauce are both just stir together numbers, so super easy. From The Pioneer Woman Cooks, Come and Get It by Ree Drummond. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-22771037632902638192019-04-01T13:00:00.001-07:002019-04-01T13:00:18.312-07:00Pioneer Woman Apple Dumplings<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt;">Apple dumplings from The Pioneer Woman Cooks, Come and Get it. 🍏 Apples stuffed with raisins, pecans, sugar and cinnamon. Wrapped in puff pastry then glazed with a buttery sweet syrup when baked! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-9025001381146030262019-03-29T06:06:00.000-07:002019-03-29T06:06:08.828-07:00Pioneer Woman Bean with Bacon Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapyOr6ULFBfAI2S439Bhl-KdtCdi49quAMVQRPFDdBI5nniXhVjLEkWJL2kQSxq3hPseCveBgq7j9O-NmETrTSvPqaE86w_O1Fp_1JYtkLvbxT3_MmeOTTlIS6wqM1KAsbIG5LkTPyNj8/s1600/45A02185-421D-4C70-9F6B-B8EFB96067A7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapyOr6ULFBfAI2S439Bhl-KdtCdi49quAMVQRPFDdBI5nniXhVjLEkWJL2kQSxq3hPseCveBgq7j9O-NmETrTSvPqaE86w_O1Fp_1JYtkLvbxT3_MmeOTTlIS6wqM1KAsbIG5LkTPyNj8/s320/45A02185-421D-4C70-9F6B-B8EFB96067A7.jpeg" width="320" /></a></div>
<span style="font-family: Helvetica; font-size: 12pt;">Ree Drummond’s Bean with bacon soup from The a Pioneer Woman Cooks, Come and Get It.</span><span style="font-family: Helvetica; font-size: 12pt;"> </span><span style="font-family: Helvetica; font-size: 12pt;">Weekend lunch is done! There may even be some for the freezer too. I loved the episode where she made this soup, Ree and Ladd are so cute 🙂 </span><br />
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<span style="font-family: Helvetica; font-size: 12pt;">It occurs to me now that you can’t actially see any beans in the pictures 🙈, but there is definitely a pound of them in there! </span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-48647917209568259872019-03-26T13:59:00.000-07:002019-03-26T14:02:06.618-07:00Ree Drummond’s Lemon Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica"; font-size: 12pt;">The weekend treat became a Tuesday bake kind of treat! Lemon bars from The Pioneer Woman Cooks Come and Get it by Ree Drummond. A shortbread sort of base then a lemony layer and topped with icing (confectioners) sugar. They fairly perked up our Tuesday. 🙂 🍋</span><span style="font-family: "helvetica"; font-size: 12pt;"> </span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-65206956104929958002019-03-25T11:18:00.003-07:002019-03-25T11:18:41.382-07:00Ree Drummond’s Marsala Mushroom Flatbreads<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt;">I forgot to take an after baking picture! 🙈 The two on the right are Ree Drummond’s Marsala mushroom, pesto and goats cheese naan flatbread ‘pizzas’ from The Pioneer Woman Cooks Come and Get It. The two on the left are my Caprese riff on them, for the non - mushroom eaters! I had one of the mushroom ones, delicious combo, fast too!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-79451293998456515842019-03-23T12:27:00.001-07:002019-03-23T12:27:14.694-07:00Ree’s Blueberry and Orange Muffin Tops<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt;">Blueberry and orange muffin tops from Ree Drummond’s The Pioneer Woman Cooks, Come and Get It. I always think the top is the best bit of a muffin, so loved these. There was also an icing drizzle in the recipe, but we liked them just as they are.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-39868077578428540822019-03-18T11:16:00.002-07:002019-03-18T11:16:31.600-07:00Nadiya’s Raspberry Rose Fool<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 12pt;">Raspberry rose fool. I made this a couple of years ago when Nadiya’s British Food Adventure by Nadiya Hussain came out. Raspberry rose and coconut fool. It was good, but I think the rose water I use must be stronger then Nadiya’s as it was very strongly perfumed last time, even though I used less. This time I’ve used 1 teaspoon of Steenbergs rose water (not endorsed!) and it was perfect. I actually loved the cream, sugar, Greek yoghurt and rose water mix enough that I’d eat it on its own! Of course it is a great match for the raspberries. I have a plan for a spin on this in summer. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-55958038590416327782019-03-18T11:01:00.001-07:002019-03-18T11:01:18.098-07:00Ree Drummond Basic Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChP1cYOE8_i9cgauxpe-Bk8rVomU8LRTsaOH3GaElrW_kGAS66cOqVBkKXNXKJyUplDJDv50bT0UQothhA9xe576NRLl4hJVo4SB5VzerhATz3WMIaZzPcK5AdRmjYumE4VT1c9qtYoMF/s1600/352E8647-9274-4324-BAB6-480184864E33.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChP1cYOE8_i9cgauxpe-Bk8rVomU8LRTsaOH3GaElrW_kGAS66cOqVBkKXNXKJyUplDJDv50bT0UQothhA9xe576NRLl4hJVo4SB5VzerhATz3WMIaZzPcK5AdRmjYumE4VT1c9qtYoMF/s320/352E8647-9274-4324-BAB6-480184864E33.jpeg" width="320" /></a></div>
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<span style="font-size: 12pt;">Ree Drummond’s basic chicken salad from PW Cooks Food from My Frontier. Lovely for a spring supper with a baked potato and butter. As opposed to a wrap for lunch on warmer days. 🙂</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-30486973400244970122019-03-15T08:13:00.001-07:002019-03-15T08:13:29.208-07:00Nadiya’s Cherry, Almond and Nutmeg Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7U5cg7hYyy19uj7ZuOBCoCDSBLYJ7QYIANgZ4KtDo46OBFVS48IapFbNdYiv6T7jzD9txPghBtXFbXHwDDe0-w3adrCNww0q98mPqytOgERZQixYBZBA1CEnhTZHBRF0qEPTTqPCHDfGl/s1600/D0439F11-CF7D-4D2B-A029-A811E4350487.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7U5cg7hYyy19uj7ZuOBCoCDSBLYJ7QYIANgZ4KtDo46OBFVS48IapFbNdYiv6T7jzD9txPghBtXFbXHwDDe0-w3adrCNww0q98mPqytOgERZQixYBZBA1CEnhTZHBRF0qEPTTqPCHDfGl/s320/D0439F11-CF7D-4D2B-A029-A811E4350487.jpeg" width="320" /></a></div>
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<span style="font-family: ".SFUIText"; font-size: 17.41pt;">Cherry, Almond and Nutmeg Tarts from Nadiya’s British Food Adventure by Nadiya Hussain. Little (bought!) shortcrust pastry tarts filled with cherry jam and nutmeg, which it turns out is a fabulous matching of flavours! </span><span style="font-family: ".AppleColorEmojiUI"; font-size: 17.41pt;">🍒</span><span style="font-family: ".SFUIText"; font-size: 17.41pt;"> Topped with an almond drizzle icing and toasted flaked almonds. Really nice hot or cold ( though do let the jam cool as it’s molten lava like in its heat).</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-53776659183010598222019-03-10T11:38:00.000-07:002019-03-10T11:38:06.293-07:00Nadiya’s Chunky Halloumi Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xXv4qlFN4VSfThmyDoevVd6lD_Ll8ZrDckfzjunZnI8ZQViUv-xiN5XoLvYMUwLgou-k3rC3-bZHFOcjuf_c0mj5B5lGYu0ELl-U5mIrzLWrhM_zD7kVhzzE_ajZrVxntorAVLprx1iV/s1600/C8B20F9F-C6AA-417F-B406-6D1384C8F905.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xXv4qlFN4VSfThmyDoevVd6lD_Ll8ZrDckfzjunZnI8ZQViUv-xiN5XoLvYMUwLgou-k3rC3-bZHFOcjuf_c0mj5B5lGYu0ELl-U5mIrzLWrhM_zD7kVhzzE_ajZrVxntorAVLprx1iV/s320/C8B20F9F-C6AA-417F-B406-6D1384C8F905.jpeg" width="320" /></a>L.</div>
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<span style="font-size: 12pt;">Chunky halloumi fries from Nadiya’s Family Favourites by Nadiya Hussain. Halloumi fries have become such a thing in the past year or so, and no wonder they are good. </span></div>
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<span style="font-size: 12pt;">The only change I made was to serve them with sweet chilli sauce instead of dried chilli flakes, as this is how they come in a local restaurant 🙂#nadiyasfamilyfavourites </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-26899955863119039382019-03-07T04:28:00.002-08:002019-03-07T04:31:09.820-08:00Raspberry Jam Puddle Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQnP2B1FWPEbDbcQaYHnZqf1PQfwi5g8xWLdyZ8XojpZcfZz45IvKSWCtdVekNi3oVp-h0qCii1mM4zZ6tNN5T6-nyqD13nzwGjhduCEZM5qXCfhAyraUpuLQeC56gWkUOpQU2aHvXldN/s1600/9B66295D-DECC-445A-A25E-6E2D0A93376A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQnP2B1FWPEbDbcQaYHnZqf1PQfwi5g8xWLdyZ8XojpZcfZz45IvKSWCtdVekNi3oVp-h0qCii1mM4zZ6tNN5T6-nyqD13nzwGjhduCEZM5qXCfhAyraUpuLQeC56gWkUOpQU2aHvXldN/s320/9B66295D-DECC-445A-A25E-6E2D0A93376A.jpeg" width="320" /></a></div>
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<span style="font-size: 12pt;">What’s better than a regular chocolate brownie?! Raspberry jam puddle brownies. The brownie recipe is good, but the jam makes it! From Nadiya’s Kitchen by Nadiya Hussain. Even served on one of Nadiya’s pretty homeware range plates 💖 </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-73415848888724563552019-03-05T00:28:00.001-08:002019-03-05T00:28:30.120-08:00Nadiya’s Rhubarb Ripple Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5nLbteLjcwHR_BgJPc7bHL018z7MsIbkKU7Qd-63oSPO08KO1ZFzJTjce7669T3wz66D8lvf5U2DxswZveQVMcbOOtlYwODYU6lESeKVM4Fl34bTHPoaz34b3nWsI3U_iz4ihek6DAhC/s1600/B171E6E8-EED0-4CBA-9D94-56E82C337317.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5nLbteLjcwHR_BgJPc7bHL018z7MsIbkKU7Qd-63oSPO08KO1ZFzJTjce7669T3wz66D8lvf5U2DxswZveQVMcbOOtlYwODYU6lESeKVM4Fl34bTHPoaz34b3nWsI3U_iz4ihek6DAhC/s320/B171E6E8-EED0-4CBA-9D94-56E82C337317.jpeg" width="320" /></a></div>
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<span style="font-size: 12pt;">Rhubarb ripple ice cream from Nadiya’s British Food Adventure by Nadiya Hussain. Similar to raspberry ripple, but with (oddly enough 😂) a rhubarby vibe. I’ve bought extra pink rhubarb to freeze and make this later in the year too. Might even do the custard biscuits to make ice cream sandwiches then too! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-866106313501406892019-02-28T06:14:00.000-08:002019-02-28T06:14:00.439-08:00Chicken, Red Pepper and Mango Salad with Ghee Roasties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZgJHv3vZKEyutdVCJz5E3vmuULloiOCewDihu7Vx_r-YSV_eFnUlHdU4U1Cr8Yt2kq9KQcP_cQXRINBCe6Qu_GnG8hTKj447tA_qMyDaZRec0I1sBmpgL5yT2sfDPJzJw7V2z7772bRW/s1600/C60E27B2-726D-4876-871F-0FAA1BBFC517.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZgJHv3vZKEyutdVCJz5E3vmuULloiOCewDihu7Vx_r-YSV_eFnUlHdU4U1Cr8Yt2kq9KQcP_cQXRINBCe6Qu_GnG8hTKj447tA_qMyDaZRec0I1sBmpgL5yT2sfDPJzJw7V2z7772bRW/s320/C60E27B2-726D-4876-871F-0FAA1BBFC517.jpeg" width="320" /></a></div>
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<span style="font-size: 12pt;">Chicken, red pepper and mango salad with coconut dressing with ghee roasties</span></div>
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<span style="font-size: 12pt;">This supper is from Nadiya’s Family Favourites by Nadiya Hussain. We all loved this salad, I baked the chicken for ease (instead of frying). The little balls are crispy coated peanuts, Nadiya said she liked the chilli ones best. I’d never bought them before, but they are a lovely crunchy addition to the salad. In the background is Nadiya’s ghee roasties (same book), they are so good! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7405885220386372262.post-75838662261449374292019-02-26T05:31:00.000-08:002019-02-26T05:33:16.151-08:00Donal’s Char Sui Sausage Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43paQztFt_fyCW0wcqfyXljQwB3BQuFBTmKoTtcZe_KM3EBjJ3wRO4Trpuiw0EXl_bdgJpp-q6dEwfibmEjq6CD_MBnWMXov7g6RZU_WKeGVI19_1G0BnI_1u4BJi-uOEsAV_epbllrUq/s1600/9D86CC28-551E-4263-BFA1-88D335F08A02.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43paQztFt_fyCW0wcqfyXljQwB3BQuFBTmKoTtcZe_KM3EBjJ3wRO4Trpuiw0EXl_bdgJpp-q6dEwfibmEjq6CD_MBnWMXov7g6RZU_WKeGVI19_1G0BnI_1u4BJi-uOEsAV_epbllrUq/s320/9D86CC28-551E-4263-BFA1-88D335F08A02.jpeg" width="320" /></a></div>
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<span style="font-size: 12pt;">This is an online recipe from Donal’s Asian Baking TV series (Foodnetwork UK website). Char Sui Sausage Rolls. Such a fab recipe, different enough to be intriguing, but familiar enough to be comfort food. Delicious either way! Some salad and your supper is done.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaWv2F8NkHbXNJdwG0S9SQW3F-eeG9U9MpkFGGBuOQu5uknFsc_IJcFmGhJTjcCDpT36osuYFbNltP8yZqGM-lqFVie1pTdZ5ljqOz1dWc6_SiPEwKuIdJValqbCr7Q3UDIPMmKu3lk1C/s1600/20F86861-6B28-4361-ABFA-2F939A65C5DB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaWv2F8NkHbXNJdwG0S9SQW3F-eeG9U9MpkFGGBuOQu5uknFsc_IJcFmGhJTjcCDpT36osuYFbNltP8yZqGM-lqFVie1pTdZ5ljqOz1dWc6_SiPEwKuIdJValqbCr7Q3UDIPMmKu3lk1C/s320/20F86861-6B28-4361-ABFA-2F939A65C5DB.jpeg" width="320" /></a></div>
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