tag:blogger.com,1999:blog-53930492472088831642024-03-13T12:55:49.937+00:00juliebradhenJulie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-5393049247208883164.post-75701615415917198192015-12-08T22:43:00.001+00:002015-12-10T12:28:01.073+00:00Toffee ice cream<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-W_Q1-gxbioI/VmddDFa8FqI/AAAAAAAACTA/_wokiV7oPys/s640/blogger-image-1050763275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-W_Q1-gxbioI/VmddDFa8FqI/AAAAAAAACTA/_wokiV7oPys/s640/blogger-image-1050763275.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Home made ice cream with no ice cream maker needed, and soft scoop to boot :-) easy to do honest ;-) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Whip up a 300 ml tub of double or whipping cream, it needs to be soft but holding its shape. Then empty in a tin of condensed milk caramel. It's the tins right next to the condensed milk in the shops. Just whisk it through the cream until completely combined. Put into a freezable container with a lid and place in freezer for 8 hours or overnight. It is that simple. You can add choc chips or ripple through chocolate sauce or other delights to. </div>Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-65164662466119234042015-12-08T22:36:00.001+00:002015-12-08T22:36:59.997+00:00Peanut butter cookies<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-h4lsxKw88vU/VmdbittmzZI/AAAAAAAACS0/iInbEvKyhdQ/s640/blogger-image--189363935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-h4lsxKw88vU/VmdbittmzZI/AAAAAAAACS0/iInbEvKyhdQ/s640/blogger-image--189363935.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Not the most attractive looking cookies I grant you. I don't like peanut butter but I loved these, go figure that one out! A spot of baking with my youngest son was on the agenda tonight and we made these simple but addictive cookies. There is no flour in these so don't go thinking it's been left out by accident. A friend gave me a recipe for these a few years back and I promptly lost it after making but I found one similar and think it's the same so here goes. Preheat an oven to gas mark 4 or 180/350 and prepare 2 baking sheets. In a bowl put </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 cup of smooth peanut butter</div><div class="separator" style="clear: both;">1 cup sugar</div><div class="separator" style="clear: both;">I teaspoon bicarbonate of soda</div><div class="separator" style="clear: both;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both;">Pinch of salt</div><div class="separator" style="clear: both;">1 egg</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"> Used my mixer and mixed until thoroughly combined. I used a small scoop but you could roll into walnut sized balls and place on tray leaving room to spread. With a fork flatten slightly and make a cross hatch pattern on the top. Bake in oven for 11-14 minutes. They will be just starting to colour and very soft when you take them out. Leave on baking sheets for 5-10 minutes until firmer then transfer to a wire rack to go completely cool before putting in an airtight container or into awaiting mouth. We ended up with 16 of these. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Very quick and simple make and brilliantly textured. Crisp on outside but not hard and crunchy. And dense with a slight chew in the middle. Well worth a go. I used smooth peanut butter but I don't see why crunchy wouldn't work as long as you didn't mind bits of peanut in your cookies. </div>Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-359557800558588672015-08-31T11:21:00.001+01:002015-08-31T11:21:36.150+01:00Sewing for Ever<div class="separator" style="clear: both; text-align: center;">
Meet my eldest Granddaughter :o) She's been on my blog before and is growing up so fast and beautifully. With my interest in sewing returning lately I came across a you tube video >>>><a href="https://www.youtube.com/watch?v=TOmXF_8Fq6A" target="_blank">here</a><<<<</div>
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on the channel A fate so twisted for making a ruffled skirt. 3 tiers of wonderful girlishness.</div>
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I found this fabric in my local fabric land and fell in love with it. Only thing I did different was did the ruffling by hand as no ruffle foot here that fitted my machine. </div>
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I'm glad Ever and her Mum love the skirt. we have another colour combination planned soon. A big thanks to the lovely Renee on a fate so twisted for the free tutorial on her channel :o) Made it so easy to follow</div>
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A quick photo of day I started it and 2 tiers into the ruffling</div>
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And a quick finished but not yet displayed on a pretty model. Love this material, it just takes me back to the 80's somehow </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-12781150129919774972015-08-29T22:30:00.001+01:002015-08-29T22:30:56.872+01:00Oreo/chocolate ice cream<div class="separator" style="clear: both;">
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I don't make ice cream often. When I do I do not want to be faffing about with putting ice cream machine bowls in the freezer for a minimum of 24 hours before hand. I am just not that organised most of the time. So when I do make ice cream it is a version like this or one involving cooked meringue. This one made 3 500ml tubs and starts with a base of</div>
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450ml double/whipping cream whipped to firm peaks</div>
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This in itself would be lovely just frozen in a container for 6-8 hours or overnight. But Luke wanted oreo ice cream so we added extras to it</div>
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We melted and cooled 250-300g of dark chocolate and let it cool so it wouldn't melt the cream. We did this before we even whipped the cream. </div>
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And chopped half of a pack or Oreo cookies. We made 3 tubs of ice cream but only one had Oreos in it.</div>
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we stirred in the chocolate when it was evenly mixed in and 2 of the tubs were portioned out and labelled Oreos got stirred into the rest and a few reserved for the top. </div>
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So simple yet so effective. OH and son are very happy and I have bribery in the freezer for days I need brownie points ;o)</div>
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Don't like chocolate how about lime and coconut? Stir together </div>
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1 tin condensed milk</div>
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zest and juice of 3 limes</div>
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stir together thoroughly place in an airtight container and freeze as above. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-27099967935394826182015-08-25T20:12:00.001+01:002015-08-25T20:12:47.130+01:00Chicken, sweetcorn and noodle soup<div class="separator" style="clear: both; text-align: center;">
The weather today has been very wet and gray. I had the dentist this morning which left me feeling a bit sorry for myself. So comfort food was needed tonight, As a child I had a love for packets of Knorr Chicken noodle soup. I think I may even still have a pack in the cupboard. But I also found a recipe for chicken and sweetcorn soup in the Chinese takeaway style which I like. So I made a compromise and made. chicken, sweetcorn and noodle soup. It's not as 'gloopy' as the takeaway version but it could be with using more cornflour. </div>
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2 boneless skinless chicken breasts</div>
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1.5 litres chicken stock ( using stock cubes is fine)</div>
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3 spring onions sliced, with green parts to</div>
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1 tin creamed sweetcorn</div>
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1 tablespoon cornflour</div>
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noodles</div>
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teaspoon of Thai fish sauce</div>
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I fond these noodles on my shopping travels a while ago from Lidl at 39p for 250g pack, they are ideal soup size. However you could use any noodles or even broken spaghetti pieces or small pasta shapes.</div>
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Bring the stock to the boil in a big pot. place in your chicken and lower the stock to a simmer and leave to all gently simmer for 20 minutes. </div>
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Remove the chicken to a plate or bowl and shred it with 2 forks. Empty the creamed sweetcorn into the stock along with the spring onion and season to taste.</div>
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Mix the cornflour into a little water and add to the stock while stirring. Stir in 100g roughly of noodles/pasta, and put the chicken back to the stock. Give it a good stir and simmer for 15 more minutes with an occasional stir. </div>
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At end of simmering time whisk up the egg with the fish sauce and stir the soup while dribbling slowly the egg to give the egg drop effect </div>
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I love the eggy strands, just like I used to add to those Knorr packet soups years ago.</div>
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This went down well, even with the sweetcorn hater in the house. Decided I had better blog the recipe before I lose the recipe. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com1tag:blogger.com,1999:blog-5393049247208883164.post-80784236504365209022015-08-23T15:22:00.001+01:002015-08-23T15:35:27.216+01:00Duffle or waffnut?<div class="separator" style="clear: both;">
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I just checked my email, and King Arthur flour announced tomorrow is National waffle day. I love waffles. Some days however, like today when wisdom teeth are causing me hassles, I don't have the drive to leap out into the kitchen and make them. I was reminded about these though. I made these back in May when I saw them done online. Not sure where but thought I would share. They were sooooooooooooooooooooooooooooo good.</div>
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To start you need as many plain glazed donuts as your heart desires. Krispy Kremes were mentioned, I chose 4 for a £1 at my local supermarket though. </div>
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A preheated waffle machine, This is mine, it is about 20 years old and it's looking it, she however works beautifully for our needs.</div>
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When your waffle machine is ready and heated around medium on mine, simply place suitable amount of donuts in machine and squish down. Follow your machines guidelines, these took around a minute or 2 until the green light let me know they were ready</div>
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They came out smelling and looking fantastic, the glaze had caramelised leaving sugar strands as I pulled them off the hot plates. Insides were warm, soft, compact and densely fluffy with classic donut flavour. The outsides had a light crunchy caramel coating. </div>
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I've also in the past used my waffle machine to bake cookies and toast sandwiches, I have also seen people make french toast in them too. If you have a waffle machine in your cupboard collecting dust, why not drag it out and show it some love. And remember why you bought one in the first place</div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-80205690899278988602015-08-20T14:02:00.000+01:002015-08-20T14:02:36.052+01:00Roasted mushrooms<div class="separator" style="clear: both; text-align: center;">
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I am the biggest mushroom lover I know and that is saying something as my OH loves them almost as much. Anything with the word mushroom in the recipe title and you usually get my full attention. I was cruising the internet last week looking for not a lot really but found a version of roasted mushrooms. Then I googled Roasted mushrooms, all good things popped up. Being I have been doing slimming world plan since May I then adapted what I read and was very happy with the results. For this I used </div>
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Button mushrooms ( chestnut or white)</div>
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Frylight ( 2-3 tablespoons of olive oil if preferred)</div>
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Preheat oven to gas mark 6-7. Start by trimming the stalks off the mushrooms so they are level with the cap and place in a bowl. I found a double one and had to show you the cuteness. Spray a baking tray with frylight and put to one side</div>
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spray the mushrooms in the bowl with frylight/olive oil, toss around and season and toss around again, then when each one has a coating place them cut side down on the baking tray. Place in oven for 25-30 minutes, then take them out turn them over and place back in oven for another 10 minutes.</div>
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Although the look leathery and shriveled they should still have moisture in them and taste concentrated. You could of course play with the flavouring using herbs, spices, garlic or garlic frylight perhaps? The possibilities are endless. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-68241389179121357312015-03-01T22:19:00.002+00:002015-03-01T22:19:39.666+00:00Cheese soufflé<div class="separator" style="clear: both; text-align: center;">
Cheese souffle used to scare me, or rather souffle in general did. why? I don't know. But I gave it a go and you know what? Apart from trashing the kitchen it went to plan and tasted brilliant. </div>
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Going in they looked ok</div>
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Came out looking monsterous. Although a little dark on top they tasted great, One flowed like a volcano but still tasted ok </div>
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Insides were light and fluffly. my recipe to come I just wanted to share my excitement of beating my fear of souffles.</div>
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<br />Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-12385455033978766372015-02-04T13:38:00.001+00:002015-02-04T20:20:37.117+00:00Fakeaway craze in slowcooker<div class="separator" style="clear: both;">
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Oh boy when people started talking about fakeaway being as good as a doner kebab done in a slowcooker I actually rolled my eyes. no way was this going to be anywhere near as good right? wrong!!!! it took 2 attempts but I was praised highly and it's been requested again for our home made take away family film nights. A lot of people have shown interest so I thought I would share. The first attempt I made was to dry so was pleased when this worked. </div>
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Start with</div>
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<li style="list-style: none; margin: 0px 0px 12px; padding: 0px;">500grams lamb mince<br style="margin: 0px; padding: 0px;" />1 teaspoon salt<br style="margin: 0px; padding: 0px;" />1.5 teaspoon onion powder or granules<br style="margin: 0px; padding: 0px;" />1.5 teaspoon garlic powder<br style="margin: 0px; padding: 0px;" />0.5 teaspoon pepper</li>
<li style="list-style: none; margin: 0px 0px 12px; padding: 0px;">(I added in 0.5 tsp of smoked paprika and 0.25 teaspoon of chilli powder as my lot are heat wimps and wouldn't of liked 1.5 teaspoons of cayenne but feel free to adapt.</li>
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<span style="color: #333333; font-family: Crimson Text, serif;">Put the whole lot in a food processor or mixer or squidge lots with hands until you have a sticky mass that holds together really well. Shape into a log or lump and wrap in foil, put a few foil balls in bottom of slowcooker and add a splash of water. </span></div>
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<span style="color: #333333; font-family: Crimson Text, serif;">mine cooked on high for 3 hours but your slow cooker may cook differently. left to rest for 10 minutes before slicing thinly and serving</span></div>
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looks not to lovely right</div>
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looks bit bigger than regular slices but texture and taste are great</div>
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I stir fried with very little heat a pack of mushrooms, 2 chunky cut peppers and a red onion sprinkled with lots of oregano</div>
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salad is mostly just fresh cut but the softer red or white cabbage is achieved I discovered is finely cut with red onion and carrot, then salt and lots of lemon juice sprinkled over and stirred through thoroughly. Left in the fridge for an hour or so and then sprinkled with parsley. Was spot on. All I was missing was garlic mayo and jalapeno chillis. next time maybe ;o) </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-90851260639296504512015-01-27T20:23:00.001+00:002015-01-27T20:23:14.530+00:00slowcooker sausage with onion gravy <br />
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I was pondering on some sausages I bought last week. So I went a searching the internet for a recipe and decided on one from <a href="http://www.netmums.com/recipes/sausage-and-onion-casserole" target="_blank">netmums </a> I changed it a little but not to much </div>
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Ingredients (serves 4)</div>
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1 tbsp olive oil</div>
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8 sausages ( we had 9 lamb and meat butchers sausages)</div>
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3 onions (in half then in thick, half moon slices), sliced</div>
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2.5 tbsp plain flour</div>
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500ml beef stock (or chicken)</div>
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3 tbsp chutney (or pickle - any type we used Christmas chutney leftover from Christmas)</div>
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1 tbsp Worcestershire sauce</div>
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1 tsp black pepper ( I used much less but to taste)</div>
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250g of small potatoes or cut into bitesize chunks </div>
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250g chestnut or button mushrooms halved or sliced chunky</div>
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Set the slow cooker to HIGH</div>
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Meanwhile, heat the oil in a frying pan, add the sausages and quickly brown on all sides, then transfer to the slow cooker</div>
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Add the onions to the frying pan and cook, stirring occasionally, until soft but not brown - stir in the flour and cook gently for 1-2 minutes</div>
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Make sure you scrape all the flour from the bottom of the pan</div>
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Remove from the heat and gradually stir in the stock - bring to the boil, stirring continuously, until thickened</div>
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Stir in the chutney, Worcestershire sauce and pepper</div>
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Transfer to the slow cooker with potatoes </div>
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Turn the slow cooker down to LOW, put the lid on and cook on LOW for 5-8 hours I cooked on high for 4 hours adding the mushrooms around an hour before serving </div>
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Serve with vegetables and mash</div>
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it's not the prettiest dish but it was a great everyday good tasting dish :o) Next time I will brown the sausages more and maybe add some more vegetables in the slowcooker.</div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-18872844524422143772015-01-01T00:35:00.000+00:002015-01-01T00:35:26.065+00:00Deliberating<div>
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2015 already. I sit here typing at just gone midnight on January 1st. I have my 2 beautiful granddaughters here on a sleepover and am thinking about new years resolutions as you do. <div>
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Yes I want to lose a shed load of weight, get fit, be prepared for Christmas next year, learn new skills and become amazing. All sound wonderful things don't they? But it got me thinking as to why our resolutions go out the window by mid January? I think we are all to hard on ourselves.</div>
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My resolution is to be easier on myself and enjoy life more. I don't spend half as much time on myself as I should. I have some lovely make up, hardly wear it. I love to cook and create food that makes people smile, but find myself only cooking for the rushed evening meal, or not bothering to take photos and sharing. I love to read, I struggled to read 52 books this year. I love to learn new arts and crafts but hardly dabble in new areas. Love to papercut but I am to busy doing things for others. Love to knit and am so out of the habit. </div>
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So I hereby announce my new years resolution as I am going to take more time for me and enjoy more in life. I am no longer going to complain about things I don't do I am going to do them :o) I might need a kick up the rear now and again but let us hope this doesn't happen. </div>
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When I started this blog I did say it wasn't just going to be for baking/cooking so lets see if I can blog more because I do enjoy it. But I think I do limit myself thinking I must come up for a new recipe before I blog. Maybe I can share what other things I have gotten up to as well. </div>
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But for now I will sign off and wish you a happy, safe and healthy new year. Remember to be kind to others and yourselves </div>
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Jules xx</div>
Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-3671379540088588332014-11-20T09:48:00.001+00:002014-11-20T09:48:17.636+00:00Chinese style pork<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"></span><br />
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This may not be the healthiest or best looking plate but oh my it was melt in the mouth and delicious. I cooked it in the afternoon and reheated when I cooked the veg and noodles later in the evening. Worked a treat and although the ingredients are a little vague I think you could use your own tastes to adjust them. I don't see why you couldn't use spare rib chops or shoulder of pork. You need a fatty cut for the melt in the mouth quality. Only other thing I would add is your pan needs to be big enough to have the meat in one layer and have a lid. Or you could cover tightly with foil maybe?</div>
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4 slices pork belly cubed</div>
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3 garlic cloves sliced</div>
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Cinnamon stick ( 3 inch bit)</div>
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2 slices orange peel</div>
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Shasong wine big big slug</div>
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Dark soy sauce ( around 3 tablespoons think)</div>
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one pack of chestnut mushrooms 250g smallish cut in half or if big quarters </div>
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Heat oil and put in pork ginger and garlic. Stir briefly until coloured. Pour in wine and few tablespoons of soy sauce. Add in all apart from mushrooms. Put on lowest heat and leave to simmer for 40 minutes. Turn over and lay mushrooms on top. Lid on 20 minutes then lid off and simmer until liquids reduce to saucy consistency. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-41205015574787944972014-02-08T13:03:00.003+00:002014-02-08T13:03:54.196+00:00Sweet vanilla popcorn<div class="separator" style="clear: both; text-align: center;">
Something I tend to keep in my cupboard is a jar of vanilla sugar. I rarely buy vanilla pods but when I do I tend to make the most of them and keep the used and dried pods in a jar of caster sugar. After a few weeks I have a lovely jar of vanilla flavoured and scented sugar. It's great for using in baking or anywhere you use sugar, even just in your coffee. I did go through a phase of having none as kids kept eating it but they are over that phase now luckily. When the jar gets any used I just top up the sugar and give it a shake and put back in cupboard ready for the next time.</div>
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I was asked for popcorn today to eat while watching a DVD. i wasn't in the mood for doing a caramel popcorn and went simple. And it turned out great.</div>
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2 tablespoons oil, vegetable or sunflower is fine</div>
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100grams popcorn kernels</div>
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65 grams vanilla sugar</div>
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This turned out to leave a fair bit of the sugar in bottom of the bowl so next time will try just 50 grams </div>
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Heat a large saucepan that ha a good fitting lid over a medium heat.Then add the popcorn kernels in one layer and put the lid on. When the popping starts shake the pan every few seconds so none of the popcorn burn. </div>
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When the popping slows down to one pop every couple of seconds or so we need to work a bit fast and tip the popcorn into a large bowl and sprinkle on and stir through the sugar while it is all still warm as it will help the sugar stick to the popcorn. </div>
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Then just sit down and enjoy it. My youngest says the sugar in bottom of the bowl reminds him of doughnuts. </div>
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From starting weighing things out to walking the bowl into the boys watching a DVD this took less then 5 or 6 minutes. Would have taken me a lot longer to walk to shops to buy some and cost me a lot more to buy than make.</div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-19929593952275238912014-01-20T16:49:00.000+00:002015-08-20T13:05:32.122+01:00Welsh Rarebit<div class="separator" style="clear: both; text-align: center;">
Today apparently is Welsh Rarebit day. I can't remember where I read that fact but it was enough for me to start dreaming of it. I don't think I have ever had it since my Nanny Kate made it for me when I stayed with her last. Must of been a good 20 years ago. So a bit of research and adjusting to what I had I came up with this. Not maybe true to form but it was luxurious and sinful poshed up cheese on toast that should not be forgotten for another 20 years.</div>
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20g butter</div>
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20 g plain flour</div>
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100ml warm milk</div>
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150g mature cheddar, grated</div>
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1 scant teaspoon English mustard</div>
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150 ml ale, I used a local one</div>
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1/2 scant teaspoon marmite ( run out of Worcestershire sauce)</div>
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Start by making a REALLY thick white sauce by gently melting the butter over a low heat and then stirring in the plain flour and gradually add in the milk stirring the whole time until you have a thick white gloopy lump almost. Stir in the mustard and grated cheese well to combine and take it off the heat. Mine still looked a bit lumpy as cheese hadn't quite melted </div>
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Then heat your chosen ale in a pan until it's reduced by half. I then stirred the marmite through this until it had dissolved and took it off the heat to cool very slightly</div>
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Stir and beat the ale mix through the cheese mix and you are left with a lovely thick shiny mix.</div>
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In our case we toasted 3 slices of bread, although the mix would of done 4, on one side. Turned the bread over and spread the Rarebit mixture over the bread and placed back under the grill until brown in places and bubbling.</div>
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I think I might of slightly overdone the cheese topping here. We used bread from an uncut loaf and not the 'plastic' slices of bread which seem to support the topping better. </div>
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Happy Welsh Rarebit Day </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-57233690251511283752014-01-09T19:13:00.001+00:002014-01-09T19:13:58.369+00:00Chicken kebab<div class="separator" style="clear: both; text-align: center;">
We are on a lifestyle change, eating more healthy with better portions. But I love the chicken kebabs from the kebab house that delivers to my house. Although I don't like green peppers I also love their green peppers, mushrooms and onions so I needed to find a good substitute for these or I was going to crave what I was deprived off. So I tried to do this at home and this version was received well by all.</div>
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For the chicken I chopped 2 chicken breasts for 3 skewers in bite size pieces and put in a bowl with a marinade of</div>
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3 tablespoons olive oil</div>
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3 tablespoons lemon juice</div>
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3 tablespoons white vinegar ( white wine, cider or rice wine is fine)</div>
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2 cloves garlic crushed or finely grated</div>
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1 teaspoon cumin</div>
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1 tsp dried oregano</div>
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1/4 tsp salt</div>
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1/4 pepper</div>
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stir to mix, cover and put in the fridge for 2 hours plus.</div>
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when you are ready to cook thread the chicken onto skewers and either cook in a preheated griddle pan or frying pan until charred on all sides and cooked all the way through. It took about 8-10 minutes I think turning so all sides were cooked. I've done similar to this just stir frying in a pan to</div>
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meanwhile I chopped an onion, green pepper and some chestnut mushrooms up so there is roughly a third of each</div>
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while the chicken was cooking I heated a little vegetable oil and stir fried these in a frying pan over a high heat with a little seasoning and a good sprinkling of oregano. the pepper should be slightly charred, onion should of lost its rawness and well cooked. </div>
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I warmed through a pack of pitta, Gave everyone a skewer of chicken and put salad and the pepper mix on the table. It all vanished. Even the not liking green pepper kid ate his share with enthusiasm. </div>
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Will in the future invest in a jar of pickled chillis. I am only one who likes them ;o) And maybe do a low fat yogurt dressing to. But for now it's good as it is. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-83460954885191845472014-01-03T22:18:00.001+00:002014-01-03T22:25:21.087+00:00Mixy mixy mix muffins<div class="separator" style="clear: both; text-align: center;">
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Mincemeat and cranberry muffins </div>
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Not a brilliant first photo but the light was strange at this point due to the weather. With school out and my daughter at work I was pleased to have my son Luke home and Granddaughter Ever round to play. I mentioned baking and Ever was in the kitchen and had oven gloves at the ready </div>
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I started to get things out and the wash basket was flipped over and Ever was in there quick as lightening and pushing everyone out the way to be in charge of the dry ingredients bowl.</div>
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In the dry ingredients bowl we measured out</div>
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250g self raising flour</div>
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150 g caster sugar</div>
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1 teaspoon bicarbonate of soda</div>
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50 grams dried cranberries</div>
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2 teaspoons of mixed spice</div>
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These were stirred together well with a wooden spoon while Ever was chanting and singing mixy mixy mixy mix</div>
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I preheated the oven to gas mark 6 and then we put out 12 muffin cases in a tray and Luke was in charge of the dry ingredients, he whisked together</div>
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200ml semi skimmed milk</div>
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Happily still mixing Luke then added the wet to the dry mix and it was kind of mixed between the pair of them, Luckily being muffins not being totally combined is fine. we added </div>
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125g of mincemeat left over from Christmas mince pie making and folded through.</div>
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I just about convinced the kids to let me put it in the cases and we got 11 out of the mix, baked for 18 minutes or until skewer comes out clean.</div>
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we dived in while still only just warm. A cup of tea with them would of been perfect. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-34516643311297545022014-01-02T15:12:00.000+00:002014-01-02T15:12:41.038+00:00Garlic Bread is the future<div class="separator" style="clear: both; text-align: center;">
Until about 6 months ago I hadn't even heard of the Garlic bread sketch by Peter Kay, now you can't mention Garlic Bread without someone happily squawking out the whole scene. But as good and loved garlic bread is all that butter is not a good thing. I found a Paul Hollywood recipe that used roasted garlic and cooked that within the bread dough itself. It works beautifully. </div>
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The white bread dough was just normal white bread dough mix with a little added butter to the mix, you could use olive oil to I think. Once the dough had been kneaded and was left proving I was left to peel 3 bulbs worth of garlic. Went fairly fast watching TV. the garlic was sprinkled with 1 tsp caster sugar and a tbsp of olive oil and roasted for 20 minutes at gas mark 5 until golden and soft. Mine was a touch over in places. Then left to cool</div>
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The garlic was simply then kneaded through the proven dough and then divided in 2 and stretched into rough rectangles, then placed on a silicone paper or oiled tin and left to double in size again</div>
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then a simple drizzle of olive oil and a sprinkling of dried oregano and we were ready to bake for 25-30 minutes at gas mark 6 </div>
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The garlic did go a bit dark and it added to the pungency although a few were a bit to dark. We left it to cool before trying it, rare in our house it's usually cut into while still warm.</div>
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Cutting through I thought the garlic looked very sparse, but it did permeate the bread with lovely garlic flavour, then very now and then you got a more pungent, slightly chewy gorgeousness. Definitely a make again and play with recipe</div>
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<br />Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-64764822665368051202013-12-06T10:41:00.001+00:002013-12-06T14:30:45.126+00:00Experiment with vodkaSomeone mentioned toffee vodka earlier in the week which led to a discussion on Facebook between toffee or chocolate vodka. After checking cupboard for vodka and buying some Werther originals I quickly put together a batch which should be ready Sunday I hope <div><br></div><div>First of all I I got organised. Was about to pulverise them in a pestle and mortar, then decided I wasn't in mood for pulverising. So I blitzed instead. </div><div><br><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-iTaTlLpSd78/UqGpzgtygyI/AAAAAAAABj4/whjl-t9REXs/s640/blogger-image-1243882695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-iTaTlLpSd78/UqGpzgtygyI/AAAAAAAABj4/whjl-t9REXs/s640/blogger-image-1243882695.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Just under a bag as these had extra free. Was surprised to see how light they looked blitzed </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-otm_K9uh3yc/UqGp1MDLHmI/AAAAAAAABkA/WeMsLZhnOyY/s640/blogger-image-1528650176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-otm_K9uh3yc/UqGp1MDLHmI/AAAAAAAABkA/WeMsLZhnOyY/s640/blogger-image-1528650176.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Next job was pouring into a jar and covering with vodka to make a very murky looking liquid. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-3XNbOUOTDMA/UqGpwyFBxiI/AAAAAAAABjo/dPrGZw25MCI/s640/blogger-image-311166671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-3XNbOUOTDMA/UqGpwyFBxiI/AAAAAAAABjo/dPrGZw25MCI/s640/blogger-image-311166671.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I stirred it a bit and now will leave for a day or 2 for the sweets to dissolve. Need to top up the vodka to as didn't have as much in cupboard as I thought. Will give it a gentle shake as I walk by. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-Qjyk8-C7bdI/UqGpyRYraII/AAAAAAAABjw/7HI_RzXSaaM/s640/blogger-image-1008164216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-Qjyk8-C7bdI/UqGpyRYraII/AAAAAAAABjw/7HI_RzXSaaM/s640/blogger-image-1008164216.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Will update you on Sunday. </div><br></div><br></div><br></div>Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-45411900042401848422013-11-24T21:53:00.001+00:002013-11-25T07:38:53.148+00:00Shepherds Cobbly pie!<div class="separator" style="clear: both;">
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I started off making a shepherds pie. Then me being me got distracted and decided to make dumplings, then decided to make the mixture a bit looser and do a cobble type but not top. Anyway it was delicious and great comfort food for this time of year. </div>
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1 large or 2 medium carrots, peeled and cubed smallish</div>
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1 onion, fairly finally chopped</div>
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2 stalks of celery, strings removed and chopped small</div>
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The above 3 things I used to blitz in a processor until very fine when I had my kids going through a picky stage</div>
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450 g lamb mince ( 400 if that's what you get in a pack)</div>
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squirt of tomato sauce or tomato puree ( guess who lost tomato puree tube)</div>
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2 tablespoons flour</div>
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one chicken stock cube and 400 ml water to dissolve stock cube or stock melt into. </div>
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topping</div>
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175 g self rising flour </div>
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75 g suet, or grated hard butter </div>
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1 heaped tablespoon wholegrain mustard</div>
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50 grams grated cheese and more for the top if liked</div>
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Start with a tablespoon of oil in a pan, I have an oven proof fry pan with deep sides I use but you can put the mix after pan cooking into an oven proof dish when moving to the oven, on a medium heat put in your chopped veg and cook on low for around 10 minutes. It should be softening, onions cooked through and just started get some colour on it. </div>
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Add the lamb and increase the heat browning the mince off so no remaining pink is visible. Season with salt and pepper and add your tomato puree and stir through for a minute. sprinkle over the flour and stir through until absorbed into the mix. Gradually add your stock stirring the whole time so you get a thick saucy effect. Bring to the boil then lower to a simmer and let it simmer for around 30 minutes, stirring occasionally and tasting at the end of the time to check for seasoning. </div>
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Near the end of simmering turn the oven to gas mark 5 and grab a bowl. measure in all your ingredients for the topping plus some seasoning. Mix together well with warm water. Add enough so the mixture is slightly to wet to roll into balls. I pushed the on top of the meat mix in tablespoon dollops until it mostly covered the meat but not quite. Grate over a little more cheese if liked and place in the oven for around 25 minutes. I served with some peas, cauliflower and red Kale as was what we had to hand and got good noises from the family so will be one I make again :o) </div>
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I have long since stopped buying supermarket mince. Unbelievably buying at the local butchers is a better deal. My local farm shop even better. When I cook the mince from these places less fat and water runs out meaning I get more meat to. Also the flavour is stronger. So if you are using supermarket mince you might need to add a bit more seasoning or stock depending on your personal taste. </div>
Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-41105627169549949882013-06-17T16:25:00.000+01:002013-06-17T16:25:02.736+01:00Lemon meringue cupcakes<div class="separator" style="clear: both; text-align: center;">
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These were to good, I ended up making 2 batches to deliver to 2 different people during course of the week . The base are just cupcake/fairy cake size so although they are rich and lemony with clouds of meringue they are not to much to get through. </div>
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for the cakes</div>
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Oven was heated to gas mark 4/180 degrees</div>
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110g caster sugar</div>
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110g unsalted butter</div>
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2 medium eggs</div>
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110g self raising flour</div>
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zest of one lemon</div>
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put 12 cupcake liners in 12 hoes in a cupcake tray</div>
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cream together the butter and sugar until pale, light and fluffy. Beat in the eggs one at a time until thoroughly incorporated before adding the next egg. Then sift in the flour and lemon zest and stir through until fully incorporated</div>
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Spoon mix into the cupcake liners evenly, and bake for 15 minutes until they are cooked but testing with a toothpick or cake tester comes out clean. Leave to cool completely.</div>
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Then I used end of a piping nozzle to push through gently in the centre and then used a teaspoon to take this bit of cake out and filled it with half a teaspoon of good lemon curd.</div>
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for the meringue </div>
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2 egg whites ( room temp)</div>
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Whisk up the egg whites until soft peak stage, then slowly add the caster sugar while still whisking until the egg whites are tick, glossy and hold a stiff peak. I piped mine on top with a large star icing nozzle. And then the fun bit. I used my mini chefs blowtorch to gently and carefully caramelize the meringue on top to give it the cooked look. You could also preheat a grill and pop under for a few minutes.</div>
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It's a very simple cake but it was I think the most talked about cake I have made lately :o) </div>
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Here's an inner view</div>
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As these meringues are not 'cooked' please be careful with the quality of the eggs you use and don't give these to any of the vulnerable groups to be on the safe side.</div>
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<br />Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com1tag:blogger.com,1999:blog-5393049247208883164.post-32075186915234585432013-06-05T09:50:00.000+01:002013-06-05T09:50:04.439+01:00soy glazed chicken salad<div class="separator" style="clear: both; text-align: center;">
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Yesterday I bought Delicious magazine. The past few months I haven't really bought or read many magazines but this one caught my eye. Looking through I found this recipe and as a bonus I actually had everything for it, well almost. Will type it out with what I had and did, if you want the original recipe then go buy the magazine ;o) </div>
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To generously serve 2</div>
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2 free range chicken breasts, skinless</div>
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3 tablespoons dark soy sauce</div>
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2 tablespoons honey</div>
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2 tablespoons toasted sesame oil</div>
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2/3 cucumber, halved deseeded and cut into half moon shapes</div>
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1 & 1/2 big carrots peeled, then sliced into finish strips</div>
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1/2 iceberg lettuce finely sliced or ideally 2 little gem lettuce</div>
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1 tablespoon vegetable oil</div>
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juice 2 limes</div>
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1 tablespoon fish sauce</div>
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sesame seeds to serve</div>
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Directions also say large handful of mint and coriander with the leaves picked which I had but forgot to add. d'oh! Would of made this dish very special I think </div>
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First thing first, had to put the chicken breasts between cling film and flatten a bit so they are about a cm thick. Turns out my chicken breasts were so big we ended up only using one of them after cooking them and have one left for dinner tonight :o)</div>
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Put the chicken in a dish, bowl or container and add the soy, honey and 1 tablespoon of the sesame oil. move the chicken around and make sure its all mixed and coated, leave it to one side for 10 minutes.</div>
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Meanwhile prepare your salad and place in a serving bowl along with your herbs. Set aside and warm up a frying pan over a fairly high heat. When up to heat add the vegetable oil and cook the chicken breasts around 2 minutes per side until cooked and glaze a bit, Mine looked a little scorched in places but it wasn't and tasted great. When it is cooked then put to one side to rest and cool before slicing into strips. </div>
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For the dressing mix together the rest of the sesame oil, lime juice and fish sauce. Add the dressing and chicken into the salad and toss all together. Serve sprinkled with sesame seeds if you have them and enjoy. </div>
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This went down really well as it has a fair few contrasting tastes that really make this interesting to eat, I was a little worried the dressing with the limes might of been a bit sharp for Luke but once it was all dressed and the flavours combined it wasn't to strong at all. </div>
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Best of all from opening the cupboards and grabbing the ingredients to putting the salad on the table took 20 minutes.</div>
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Think I am going to try using the second breast I used with some egg fried rice tonight. With some veggies. I bought 2 chicken breasts from the farm sop Sunday. Once they were bashed out flat I could only fit one in my frying pan at a time, giant monster chickens on their farm I think.</div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-86976014675889968502013-05-30T16:38:00.001+01:002013-05-30T16:38:33.754+01:00Chinese style BBQ rub<div class="separator" style="clear: both; text-align: center;">
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We had a BBQ on Sunday and a rather interesting assortment of food on it. But these were something I had worked out a rub for earlier on during the day. They are thin pork belly slices with skin on so it crackled :o) It is usual to be able to get a dark red gloopy version dubious looking and to sweet and aniseed flavour from most shops or butchers. I wanted something similar but not so slap you round the face. so I made up a simple spice rub for the 6 small slices I had I mixed up </div>
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1 teaspoon 5 spice powder</div>
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pinch of sea salt flakes</div>
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3/4 teaspoon of garlic granules</div>
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1/2 teaspoon smoked paprika </div>
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rubbed it into the meat and put in a bowl covered for around 3 hours in the fridge. Next time I might add in a teaspoon of sesame oil just for that extra flavour, but I lost my bottle that day!</div>
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They were a very nice addition and will definitely be using this rub again on other things to. </div>
Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-88142300119031841712013-05-29T13:25:00.000+01:002013-05-29T13:25:12.076+01:00Toad in the hole<div class="separator" style="clear: both;">
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Toad in the hole is one of our favourites. Got to be done with gravy, preferably onion, and if my kids are anything to go by mash potato. A while ago I was interested and tried a recipe from Jamie Olivers 15 minute meals where he warmed up a frying pain, sizzled some oil and rosemary and added the Yorkshire pudding mix and after a minute or 2 it went into the oven for 10-12 minutes I think it was. Which worked great we loved the additional flavour of rosemary and fast Yorkshire pudding. So I had to give it a go with sausages to make toad in the hole. </div>
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Preheat oven to around gas mark 6-7 </div>
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Add six fat sausages and sizzle in a pan. I did mine about 3/4 cooked. Browned nicely and a little oil in the bottom of the pan. The sausages I use tend to not give out much fat so I add a little which helps brown the sausages and grease the pan. </div>
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My pan is not a big pan. It's about the size of a dinner plate with deep sides. Made by Viners and most importantly ovenproof.</div>
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How I make my Yorkshire pudding batter is put eggs in a measuring jug, I used 2 eggs here which came up to the 100 ml mark so I added in 100 ml of milk and 100 ml of plain flour and seasoned and whisked up together until lump free. Given size of pan I should of used 3 eggs but it still did it's job OK with 2. </div>
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Pour the batter over the sausages making sure everything is hot and sizzling as you do so.</div>
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Leave for a minute or two on the hob until the edges go almost frilly or start to set then put in the oven for 15-20 minutes</div>
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And you should have a beautifully risen and puffy Yorkshire pudding in a pan with the sausages fully cooked through either peaking out of the batter or almost looking like they are floating on top. Simple meal but family favourite, and certainly not hard as some people think. </div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-90587321377117107882013-05-27T14:12:00.002+01:002013-05-27T14:12:31.538+01:00Vodka penne<div>
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Recently I have seen Donal Skehan on the TV and he is on twitter to. And am loving his style of cooking. So much I might of bought a book or two of his. And very pleased I was I did to. In one is a recipe for Vodka Penne, which turned out to be as quick as it took for the pasta to cook. The recipe from the series is up here <a href="http://uktv.co.uk/food/recipe/aid/652044">http://uktv.co.uk/food/recipe/aid/652044</a> Although I halved it as just Luke and I home that evening. So I give you the ingredients as shown on the website and original recipe and will tell you how we got on. Now usually I will have vodka in the house but I had to go and buy some for this as it turned out I had blackberry vodka, skittles flavoured vodka and vanilla vodka. Now I have plain glorious vodka!</div>
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<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">350 g </span><span class="name">penne</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">25 g </span><span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/503712" style="color: #333333; font-weight: bold;">butter</a></span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">125 g </span><span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/503731" style="color: #333333; font-weight: bold;">pancetta</a></span>, or bacon bits</span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">4 tbsp </span><span class="name">vodka</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">200 ml </span><span class="name">double cream</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">3 tbsp </span><span class="name">tomato purée</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount">1 small handful fresh flat-leaf</span> <span class="name"><a href="http://uktv.co.uk/food/ingredient/aID/508492" style="color: #333333; font-weight: bold;">parsley</a></span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px; text-align: center;"><span class="ingredient"><span class="amount"></span><span class="name">freshly grated parmesan</span>, to serve</span></li>
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As usual follow your pasta cooking instructions and in my case was boil in boiling salted water for 10-12 minutes, ours took 12. </div>
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Meanwhile heat your butter on a medium heat and add the bacon pieces and stir and keep and eye on them until they turn golden. This took 4 or 5 minutes which was the longest bit to deal with.</div>
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Then add the vodka into the bacon pan and let sizzle for a minute or so ( we don't want to get drunk from it just celebrate its wonderfulness)</div>
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Then pour in the cream, tomato puree and parsley. Stir to bring it all together and simmer for 5 minutes until the sauce has thickened. Then season to taste.</div>
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When your pasta is cooked drain well and stir into the sauce thoroughly. Serve up in warm bowls with a grating of Parmesan and a little more parsley if you like.</div>
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Verdict on this was we couldn't place the vodka, and I may of put a little to much cream in, but it did add a something to the dish. We added a little more pepper and all in all it was a very nice, rich bowl of pasta. Will be more careful measuring out the cream next time.</div>
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I'm having photo problems, I can put the same pictures on facebook and twitter and they will come out a lot sharper and clearer but now I put them on the blog and they seem to loose sharpness somehow.</div>
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Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0tag:blogger.com,1999:blog-5393049247208883164.post-33064643729339169202013-05-23T22:46:00.001+01:002013-05-23T22:46:33.762+01:00Black pudding and duck egg scotch eggs<div style="text-align: center;">
We were supposed to have a picnic on Sunday, we ended up having it indoors and the trip abandoned for various reasons. But on Saturday we shopped for our picnic. And at our local farm shop we found duck eggs and pork sausages containing black pudding. What a combination huh? </div>
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I made 3 and for this I used</div>
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3 duck eggs (boiled for 8 minutes, cooled and peeled)</div>
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6 sausages (they weren't that big but good quality so don't shrink much)</div>
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1 tablespoon chopped parsley</div>
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1 egg beaten</div>
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dried breadcrumbs ( I used half a tub out the cupboard as found them and trying to empty cupboards)</div>
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Preheat the oven to gas mark 5 and very lightly oil a baking tray</div>
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Scotch eggs traditionally are fried but I cannot be doing with the smell of deep frying in the house, it just lingers was to long</div>
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place the beaten egg and breadcrumbs in separate bowls</div>
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squeeze the sausage meat out of their skins or cut along the skins and extract meat and place in a bowl and squidge in the parsley. Divide to mixture into 3 and wet your hands slightly.</div>
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Take a third of the meat mix and flatten it our in your palms until it is big enough to wrap around an egg. Place one of the eggs in the middle and draw up the sides around the egg and mould it round with your hands and sealing the gap and shaping it so it looks like a large meat egg. Reapeat with the other eggs and then time to get gungy.</div>
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Rolls the eggs one at a time in the beaten egg and then in the breadcrumbs pressing them in gently but firmly. I do this with one hand so you have a clean hand for emergencies or passing things to the kids etc</div>
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place on your baking tray and I spray a fine mist of oil over them from a spray pump but it doesn't need it but it does help it go a golden brown a bit more I have found. 25 minutes in the oven and then take out of the oven and resist diving in as long as possible</div>
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For some reason they looked a bit bald in the photo but they weren't as bad as they look honest!</div>
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And an inside view, it may look as if there is not a lot of meat around the egg. The truth is the eggs are almost twice the size of the chicken eggs I usually use so believe me when I say there is more sausage there than there looks.</div>
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These are excellent warm or cool and great for lunches, picnics or for packed lunches. So versatile. </div>
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I think the trick to scotch eggs really is to use a decent sausage meat. I buy sausages from our local butcher or farm shop and they are a high percentage of actual meat and always have a great selection of flavours. In the farm shops case they are made on site from their own free range animals. I have had some great chats with the butchers and staff there over cooking methods, recipes and what a jacobs ladder is! Always happy to help and I am always pleased with the quality I get there, and they always have something on sale and samples in the shop to eat usually. </div>
Julie Bradhenhttp://www.blogger.com/profile/16390865617975056915noreply@blogger.com0