tag:blogger.com,1999:blog-64244788707379323322024-03-14T02:54:46.447+00:00Buttercup DaysFood and lifestyle blogAnonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-6424478870737932332.post-80838183212695844002015-04-13T09:45:00.003+01:002015-04-13T09:45:36.486+01:00{Party} Tables For Eating At<div class="separator" style="clear: both; text-align: center;">
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It's party season in our house at the moment. <a href="http://buttercupdaysuk.blogspot.co.uk/2015/03/ten.html">Lily's birthday</a> was last month, while Arthur's is next month. This means parties and family gatherings aplenty. I simply love these pretty party tables with their strung up lights - don't they look celebrational and special? Food for thought …</div>
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<i><span style="font-size: x-small;">Images from top: <a href="http://en.housedoctor.dk/catalogue">House Doctor</a> | <a href="http://arieldearieflowers.com/">Ariel Dearie Flowers</a> | <a href="http://apartment34.com/">Apartment 34</a> | <a href="http://www.designsponge.com/">Design Sponge</a></span></i></div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-50153042105417883832015-03-27T17:32:00.001+00:002015-03-27T17:32:03.939+00:00Ten<div style="text-align: justify;">
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On Tuesday of this week Lily turned 10. A whole decade. To celebrate reaching double-figures I laid on an after-school afternoon tea for her and six close friends. It was relaxed, fun and I hope memorable. Celebrating such moments in life is time well spent in my book.<br />
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So I set to work making tiny cheese & cucumber rolls, filling pretty striped paper cups with chipsticks, baking sausage rolls and filling cocktail sized vol au vents. Then there were mini strawberry & cream meringues, individual coconut & cherry loaf cakes, mini chocolate cakes, mini orange & almond cakes and paper cups filled with lemon cupcake popcorn, berries and chocolate discs and to top it all off a 'fox' birthday cake.<br />
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It's the decorations and tableware that also make a gathering an occasion and, in this case, turn one of the most special days of the year into one of the prettiest. All the decorations and tableware in this shoot are from <a href="http://en.mylittleday.fr/">My Little Day</a>, a French online boutique that sell all the kit required to host the most beautiful children's birthday parties. From bunting, confetti-filled balloons and tassel garlands to paper plates, cups, straws and napkins in contemporary patterns. I even made party bags using the paper bags and mini paper rosettes - they were the icing on the cake.<br />
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com4tag:blogger.com,1999:blog-6424478870737932332.post-38855941673835778002015-03-13T14:25:00.000+00:002015-03-16T10:48:16.450+00:00Minted<div style="text-align: justify;">
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In the last couple of weeks there has been a notable change in the everyday. The narcissus in my window boxes are about to bloom. I check the tight yellow buds that are just breaking out of their protective paper-like casing every morning. They are tentatively about to announce the arrival of spring.<br />
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It will soon be time to pack away the winter blankets and throw open the windows to let in the dappled sunlight. I tend to make a few subtle changes to my home to welcome in the new season. At the moment I am looking to update a picture that I've had on my kitchen wall for sometime to something new, fresh and optimistic. I find that when a piece of art has been on my wall for a long time, I fail to notice it anymore.<br />
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I have recently discovered <a href="http://www.minted.com/">Minted</a>, an US-based online design marketplace that sells event stationery, party decor and wall art from their global community of independent designers. An early pioneer of crowd-sourcing, Minted hold regular <a href="http://www.minted.com/contest">art and design challenges</a>. Designers submit their designs, fans vote and Minted sell the winners. Minted ship worldwide and their prices are purse-friendly. It's a refreshing way to curate a shop and gives many independent designers the selling platform they need. This is just a selection of what is on offer. The fresh painterly patterns have a Scandinavian feel about them which appeals to me. They are calming while at the same time invigorating - perfect for the sunny spot by my kitchen window. You can browse the full art collection <a href="http://www.minted.com/art">here</a>. Which one would you choose?<br />
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<a href="http://1.bp.blogspot.com/-7NvsqXfOV_A/VQLv_8nIaTI/AAAAAAAAAwg/SVpKnavzIOU/s1600/Connection_No.3_Kelly_Ventura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7NvsqXfOV_A/VQLv_8nIaTI/AAAAAAAAAwg/SVpKnavzIOU/s1600/Connection_No.3_Kelly_Ventura.jpg" height="640" width="480" /></a></div>
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<a href="http://2.bp.blogspot.com/-IL7pbX47ew0/VQLwB-Ao63I/AAAAAAAAAwo/u1_0lBqB7RI/s1600/Flight_of_the_Ocean_Sharon_Rowan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IL7pbX47ew0/VQLwB-Ao63I/AAAAAAAAAwo/u1_0lBqB7RI/s1600/Flight_of_the_Ocean_Sharon_Rowan.jpg" height="640" width="480" /></a></div>
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<a href="http://4.bp.blogspot.com/-skJJLZ_OQB0/VQLwHXvez7I/AAAAAAAAAw4/BSf0vu39BCs/s1600/Weathered_Slate_Melanie_Severin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-skJJLZ_OQB0/VQLwHXvez7I/AAAAAAAAAw4/BSf0vu39BCs/s1600/Weathered_Slate_Melanie_Severin.jpg" height="640" width="480" /></a></div>
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<a href="http://3.bp.blogspot.com/-Yxzyl1Kl--I/VQLwJOlZSwI/AAAAAAAAAxA/cZyxjoYFKZk/s1600/Trio_of_Spheres_Naomi_Ernest.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Yxzyl1Kl--I/VQLwJOlZSwI/AAAAAAAAAxA/cZyxjoYFKZk/s1600/Trio_of_Spheres_Naomi_Ernest.jpg" height="640" width="480" /></a></div>
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<a href="http://1.bp.blogspot.com/-qevsh-zDoIo/VQLwK2cxFpI/AAAAAAAAAxI/pMoh1-uQUNk/s1600/Sunset_Fade_No.1_Kelly_Ventura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qevsh-zDoIo/VQLwK2cxFpI/AAAAAAAAAxI/pMoh1-uQUNk/s1600/Sunset_Fade_No.1_Kelly_Ventura.jpg" height="640" width="480" /></a></div>
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<a href="http://1.bp.blogspot.com/-6BFNKjZk4as/VQLwMvrtckI/AAAAAAAAAxQ/XLVToYiXu6w/s1600/Bits_Katie_Craig%2Bcopy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6BFNKjZk4as/VQLwMvrtckI/AAAAAAAAAxQ/XLVToYiXu6w/s1600/Bits_Katie_Craig%2Bcopy.jpg" height="640" width="480" /></a></div>
<i><span style="font-size: x-small;"><br clear="left" />Images from top: Morning Dew by Simona Cavallaro | Connection № 3 by Kelly Ventura | Flight of the Ocean by Sharon Rowan | Ice on the Lake by Renee Anne | Weathered by Melanie Severin | Trio of Spheres by Naomi Ernest | Sunset Fade № 1 by Kelly Ventura | Bits by Katie Craig</span></i><br />
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Minted are currently offering a <a href="http://www.minted.com/minted-coupon-codes?us=international+uk">15% discount</a> across its shop, but if your inspired be quick as the offer ends this Sunday.<br />
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<a href="http://www.bloglovin.com/blog/3575632/?claim=v29wfxrb35s">Follow my blog with Bloglovin</a>Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com3tag:blogger.com,1999:blog-6424478870737932332.post-18389363510705996692015-03-04T13:05:00.001+00:002015-03-04T13:05:19.418+00:00The Kitchen Cupboard {Lily Pond Stoneware Dinner Set}<div class="separator" style="clear: both; text-align: center;">
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This lovely new <i>Lily Pond Stoneware Dinner Set</i> from <a href="http://www.anthropologie.eu/">Anthropologie</a> caught my eye recently. I've been playing it safe with plain white dinnerware for decades now and sometimes I want to go that little bit further. The pretty frilly edge with its blue glazed trim is just subtle enough to keep within my crockery comfort zone. Its delicate fresh design would really come into its own now that we are on the cusp of spring, don't you agree?</div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-7711527856052673572015-02-26T14:42:00.001+00:002015-02-26T14:43:09.463+00:00Tables For Eating At<div class="separator" style="clear: both; text-align: center;">
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For me the act of 'sitting down to eat' with family and friends is as important as the food itself: maybe more so. There's a wonderful small <a href="https://www.facebook.com/Francospizzaandpasta">Italian restaurant</a> close to us. The proprietor recently wrote on his Facebook page that he kindly requests that customers don't bring their phones to the table as he wants his diners to be fully present to enjoy on the food he has prepared for them - he wants the focus on the food and the company. How refreshing.</div>
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<span style="font-family: inherit;">The table plays an important role in the ritual of eating. Once sat at a table the mood and focus changes. Not only is it better for your digestion, but eating at a table is respectful to both the meal and the person who prepared it.</span>
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<span style="font-family: inherit;">For me, three things contribute to the atmosphere of a meal: the food, the company, and the tableware. I'm not keen on dressed up tables: you can keep your napkin rings and table centres. Likewise I can't abide the sauce bottle on the table either. I favour a relaxed table: maybe a tablecloth, a few floral sprigs, tea lights, and food presented thoughtfully and appetisingly. This applies for a supper gathering with friends to solo tea and cake perched on a stool at the kitchen table, between chores, on a weekend, while the kids are 'having a run out' in the park.</span></div>
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<span style="font-family: inherit;">I find these images inspiring. They remind me to take time over food, to make an effort and make an occasion of it all. I shall be coming back to this subject again to share further images that I hope will inspire you as much as they inspire me. <span style="background-color: white; line-height: 18px; text-align: left;">Bon Appétit.</span></span><br />
<span style="font-family: inherit; font-size: x-small;"><i><br /></i></span>
<span style="font-family: inherit; font-size: x-small;"><i>Images: <a href="http://sfgirlbybay.com/">sfgirlbybay.com</a> (top), <a href="http://handmadestudiotn.com/">handmadestudiotn.com</a> (bottom).</i></span></div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-90621257621176085942015-02-24T11:55:00.002+00:002015-02-24T11:55:23.664+00:00Red Grapefruit-Syrup Loaf Cake<div dir="ltr" id="docs-internal-guid-bff5b218-b846-0aaf-cad1-2cb85f1ab221" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<a href="http://1.bp.blogspot.com/-qKu9oYFtTT0/VOucyt9eNAI/AAAAAAAAAqE/ssnauwEQ8cw/s1600/image.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qKu9oYFtTT0/VOucyt9eNAI/AAAAAAAAAqE/ssnauwEQ8cw/s1600/image.jpg" height="640" width="426" /></a></div>
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<span style="font-family: inherit; line-height: 1.38;"><span style="font-family: inherit; line-height: 1.38;">Today I am sharing this recipe for a Red Grapefruit-Syrup Loaf Cake. Although a visually plain cake, it hits-the-spot on the flavour front perfectly: buttery, melt-in-the-mouth sponge with a fresh citrus zing. Perfect when enjoyed with a warming mug of tea.</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;"><b><i>Red Grapefruit-Syrup Loaf Cake</i></b></span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;"><b><i><br /></i></b></span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">Serves 8 - 10</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">125g soft unsalted butter</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">175g caster sugar</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">2 large eggs</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">zest of 1/2 a red grapefruit</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">175g self-raising flour</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">Pinch of salt</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">4 tbsp milk</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">juice of 1 red grapefruit</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">100g icing sugar</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">Preheat the oven to 180C / gas mark 4, and butter and line a 450g loaf tin well, ensuring that the lining comes up a good centimetre or so above the top of the tin.</span></span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">Cream together the butter and sugar, and add the eggs and grapefruit zest, beating them in well. Add the flour and salt, folding in gently but thoroughly, and then the milk. </span></span><span style="font-family: inherit; line-height: 1.38;">Spoon into the prepared tin and put in the oven and bake for 45 minutes or until golden, risen in the middle and an inserted skewer comes out clean.</span></div>
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<span style="vertical-align: baseline;"><span style="font-family: inherit;">While the cake is baking, get on with the syrup. Put the grapefruit juice and icing sugar into a small pan and heat gently until the sugar dissolves. </span></span><span style="font-family: inherit; line-height: 1.38;">Once the cake is done, remove from the oven and puncture the top all over with the cake tester. Pour over the syrup, trying to let the middle absorb it as well as the sides. Leave the cake to soak up the syrup and cool completely before removing from the tin.</span></div>
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<br /></div>
<span style="font-family: inherit; font-size: x-small;"><div style="text-align: justify;">
<span style="font-family: inherit;"><i>Recipe adapted from Nigella Lawson's lemon-syrup loaf cake.</i></span></div>
</span>Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-49723376862006830652015-02-19T11:26:00.000+00:002015-02-19T11:26:06.539+00:00Four <a href="http://4.bp.blogspot.com/-V3RYgrT66XU/VOSP6C-XfKI/AAAAAAAAAn4/agHUmXHTIJ8/s1600/BCD41.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V3RYgrT66XU/VOSP6C-XfKI/AAAAAAAAAn4/agHUmXHTIJ8/s1600/BCD41.jpg" height="640" width="426" /></a>
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Buttercup Days is four years old today. It's changed quite a bit over those years and good things have come from it. When I typed my first blog post I had no idea what my goal with it was: I still don't really. I started it while at home pretty much full-time with my then one year old son and five year old daughter. The blog served as a creative output in those stay-at-home days. Blog posts tended to be family centred. It was about being a mother to two young children, while also looking back at my own childhood. It documented those tiny but significant milestone and occasions that make up life. Food was always part of it and recipe posts were a fairly regular thing back then.<br />
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<a href="http://3.bp.blogspot.com/-_qirruGsqLI/VOSP8XoIGZI/AAAAAAAAAoM/59r8m8ruR88/s1600/BCD43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_qirruGsqLI/VOSP8XoIGZI/AAAAAAAAAoM/59r8m8ruR88/s1600/BCD43.jpg" height="640" width="426" />
</a></div>
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<span style="color: black;"><br clear="left" />Every now and then, I have to stop and see where I am going with this blog. With both of the children very much settled into school life, I work those school hours 5 days a week. There's my daily task list for <a href="http://www.seenpr.com/">Seen</a> and my Shopping Editor role at <a href="http://www.thesimplethings.com/">The Simple Things</a> to fill the hours. The blog gets squeezed in as and when time allows, which isn't nearly as often as I would like, which can be frustrating. If only I had thought of doing this before having kids, back in the day when I had something called 'spare time'</span>.</div>
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<a href="http://2.bp.blogspot.com/-UxNxeND68ek/VOSP8zURw1I/AAAAAAAAAoQ/XFjD5gDvoTU/s1600/BCD45.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UxNxeND68ek/VOSP8zURw1I/AAAAAAAAAoQ/XFjD5gDvoTU/s1600/BCD45.jpg" height="640" width="426" /></a><a href="http://3.bp.blogspot.com/-_qirruGsqLI/VOSP8XoIGZI/AAAAAAAAAoM/59r8m8ruR88/s1600/BCD43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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With the vast majority of my posts being recipes that I make, style and shoot myself, I couldn't have chosen a more time consuming blog to write. To keep a blog going it has to be about a subject you are passionate about, that much I've learnt. My passion extends further than just the food itself and I plan to share that with you in the form of content that won't require me to cook up a storm in the kitchen in order to achieve a blog post. I still want the recipes to be very much the core of the blog; these new elements I hope will support and compliment the recipes.<br />
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<a href="http://2.bp.blogspot.com/-7KRqEexiwHs/VOSP8S3iVtI/AAAAAAAAAoI/i2T3NU103zo/s1600/BCD44.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7KRqEexiwHs/VOSP8S3iVtI/AAAAAAAAAoI/i2T3NU103zo/s1600/BCD44.jpg" height="640" width="426" /></a></div>
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Over the coming weeks I will be introducing a few new elements to the blog as it enters its fifth year. I will be posting about inspiring cooking and eating spaces, beautiful kitchenalia and simple ideas and thoughts on the act of cooking, sharing and connecting over food.<br />
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<a href="http://2.bp.blogspot.com/-aVzbrn4fikE/VOSP8zWiaKI/AAAAAAAAAoY/bVBm0Cosne0/s1600/BCD46.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aVzbrn4fikE/VOSP8zWiaKI/AAAAAAAAAoY/bVBm0Cosne0/s1600/BCD46.jpg" height="640" width="426" /></a></div>
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No matter how I write up and plan my posts in orderly subjects, there will still be a few random posts (probably children related) that will pop up. I've got to keep it real, as they say.</div>
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<a href="http://2.bp.blogspot.com/-iVJsug4zBMw/VOSP9bNFd6I/AAAAAAAAAog/PrQCljkrdqU/s1600/BCD48.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iVJsug4zBMw/VOSP9bNFd6I/AAAAAAAAAog/PrQCljkrdqU/s1600/BCD48.jpg" height="640" width="426" /></a></div>
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To all my family and friends, the people I've met through Buttercup Days, and those who may have just stubbled across this post today - thank you so much for your support. It means the world.</div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-5780643036214848622015-02-04T14:39:00.001+00:002015-02-04T14:40:26.893+00:00Lentil Pie with Feta & Thyme Mash<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1IPEbc-8sKY/VNIpC-6y7kI/AAAAAAAAAlw/ykDH6FErAc8/s1600/ShepherdsPie7.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1IPEbc-8sKY/VNIpC-6y7kI/AAAAAAAAAlw/ykDH6FErAc8/s1600/ShepherdsPie7.low.jpg" height="640" width="425" /></a></div>
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<span style="font-family: inherit; line-height: 150%; text-align: justify;">This Lentil Pie
with Feta & Thyme Mash is my go-to comfort food at this time of the year.
Growing up, Shepherd’s Pie was one of my mum’s specialities that made regular
appearances on the kitchen table much to my delight. This is my vegetarian,
slightly tweaked version.</span></div>
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<span style="font-family: inherit; line-height: 150%; text-align: justify;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-Fz9_CiL0RxM/VNIpCjpeMiI/AAAAAAAAAlo/Hn-ATJ-kq3s/s1600/ShepherdsPie2.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Fz9_CiL0RxM/VNIpCjpeMiI/AAAAAAAAAlo/Hn-ATJ-kq3s/s1600/ShepherdsPie2.low.jpg" height="640" width="426" /></a></div>
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<span style="line-height: 150%;"><span style="font-family: inherit;"><br clear="left" />The hearty lentil
base made from onion, garlic, carrots and a rich tomato and herb sauce is
topped with a creamy thyme mash with a surprise salty-feta hit. It’s a great
combination. As well as tasting good it’s a practical recipe too: it can easily
be portioned up and frozen, ready for an effortless TV supper for one.
Likewise, serve it with a side dish of sautéed kale or a spinach salad and it
can pass as an elegant dinner party main course (I know, I’ve done so successfully
on many occasions). Also, its always goes down well with the kids, which is
never a bad thing.<o:p></o:p></span></span><br />
<span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
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<a href="http://1.bp.blogspot.com/-pIOMjebBUqQ/VNIpCVgn2YI/AAAAAAAAAlk/hjbBOFXK0TU/s1600/ShepherdsPie1.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pIOMjebBUqQ/VNIpCVgn2YI/AAAAAAAAAlk/hjbBOFXK0TU/s1600/ShepherdsPie1.low.jpg" height="640" width="426" /></a></div>
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<a href="http://1.bp.blogspot.com/-qsT9cnxVqY4/VNIpB0yQIqI/AAAAAAAAAlY/yOCcvRhWUmo/s1600/Prep1a.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qsT9cnxVqY4/VNIpB0yQIqI/AAAAAAAAAlY/yOCcvRhWUmo/s1600/Prep1a.low.jpg" height="640" width="426" /></a></div>
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Feel free to
substitute some of the ingredients for what you have to hand. I very rarely
make this recipe exactly the same twice. If I have rosemary on the balcony I
use that instead of thyme. If I have some goats cheese in the fridge then that
can happily replace the feta. Likewise with the vegetables, feel free to throw
in a few zucchini in place of the carrots if that is what you have. <o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-E-Q9CMfyfg0/VNIpB4nAIjI/AAAAAAAAAmA/CT9eAL6IAIE/s1600/Ingreds1.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-E-Q9CMfyfg0/VNIpB4nAIjI/AAAAAAAAAmA/CT9eAL6IAIE/s1600/Ingreds1.low.jpg" height="640" width="426" /></a></div>
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<div class="separator" style="clear: both; text-align: justify;">
You may have noticed the beautiful tiles that I had the joy of shooting with in this post. They are from <a href="http://lindseylang.co.uk/">Lindsey Lang</a> - thanks so much for the loan Lindsey. <span style="line-height: 150%;">Lindsey is one hell of a talented lady who in addition to her flooring collection also has a gorgeous range of kitchen textiles and has just designed some beautiful towels for </span><a href="http://www.johnlewis.com/search/lindsey-lang?_requestid=9608257" style="line-height: 150%;">John Lewis</a><span style="line-height: 150%;">. Do seek her designs out. </span><span style="line-height: 150%;">Also, I must extend out my thanks to Simone at </span><a href="http://keepitvintage.com/" style="line-height: 150%;">Keep It Vintage</a><span style="line-height: 150%;"> who often allows me to borrow some of her lovely products for my shoots. This girl has a real eye for picking out some must-have vintage and retro pieces. The enamelware, textiles and the bowl in the last image (below) came from her treasure trove of a shop.</span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="line-height: 150%;"><span style="font-family: inherit;">Lentil Pie with
Thyme & Feta Mash.</span></span></i></b></div>
</div>
<div class="MsoNormal" style="line-height: 150%; mso-outline-level: 1; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="line-height: 150%;"><span style="font-family: inherit;">Serves 6 – 8<o:p></o:p></span></span></i></b></div>
<div class="MsoNormal" style="line-height: 150%; mso-outline-level: 1; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></i></b></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="line-height: 150%;"><span style="font-family: inherit;">For the lentil base:<o:p></o:p></span></span></i></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">1 onion, chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">2 cloves of garlic,
finely chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">3 carrots, peeled
and diced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">350g ready to eat /
pre-cooked Puy Lentils<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">400g tin of chopped
tomatoes<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">1 tbsp balsamic
vinegar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">80ml red wine
(optional)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Fresh thyme, leaves
stripped from several stems<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">1 tsp of dried
oregano<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">1 tsp dried basil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">150ml vegetarian
gravy (made to a fairly thick pouring consistency)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span style="line-height: 150%;"><span style="font-family: inherit;">For the mash:<o:p></o:p></span></span></i></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">5 good-sized
potatoes (approx 225g)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Olive oil (approx
80ml)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Fresh thyme,
several sprigs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">150g feta cheese<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Parmasen, dried
Basil, Nigella seeds (optional – to finish the dish)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Coarsely ground
black pepper & sea salt to season<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Heat a little oil
in a large pan and sweat the carrots and onions on a low-med heat until
slightly softened (5 – 10 mins), then add the garlic and continue to cook for a
minute or two longer.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Next add the
lentils, followed by the tinned tomatoes, vinegar, wine and the fresh and dried
herbs. Stir and then slowly add the gravy, adding a little hot water if the
overall consistency is too thick. Turn the heat down a little and cover the pan
loosely with a lid and let it gently bubble away, filling your kitchen with the
most delicious aroma. You want the carrots to be tender and the flavour of the
sauce to come through. 15 – 20 minutes should do it, but keep your eye on it,
adding a little water if the mixture starts to dry and taste as you go to check
its progress. Season with black pepper and a little salt should you wish. When
the base is done, turn off the heat and keep to one side.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">While the lentil
base is cooking, you can start your mash. Peel and chop your potatoes into
equal-sized pieces and add to a pan of water. Cover the pan with a lid and
bring to the boil, then turn the heat down to medium and simmer for approx 10
mins or until the point of a knife effortlessly slips through the potatoes.
Drain and set to one side. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Taking a small
bunch of thyme or several sprigs, strip off the leaves and add to the potatoes.
Next drizzle in your oil, a little at a time, and start to mash your potatoes
(I use a hand whisk for this). You may not need all the oil or you made need a
dash more. Once your mash is smooth, crumble in the feta and gently fold
through and season with some black pepper.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;">Preheat your grill
to high. Decant your lentil mixture into an oven dish (or individual dishes)
and top with the mash. A light grating of parmesan cheese, a dusting of dried
basil and a sprinkle of Nigella seeds is a nice finishing touch, but by no
means essential. Pop the pie under the grill until the top is golden. Serve as
it is, or with some vegetables of your choice. Enjoy.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: justify;">
<span style="font-family: inherit;"><span style="line-height: 150%;">Note: if you want
to make this ahead of time, you can do so. Just cover the cooled pie with foil
and place in the fridge. When ready to eat, remove the foil and pop it into an
oven pre heated to 200</span><span lang="EN-US" style="color: #343434; line-height: 150%;">°<span style="mso-bidi-font-weight: bold;">C and bake for 25 -30 mins or until golden and heated through.</span></span><span style="line-height: 150%;"><o:p></o:p></span></span><br />
<span style="font-family: inherit;"><span lang="EN-US" style="color: #343434; line-height: 150%;"><span style="mso-bidi-font-weight: bold;"><br /></span></span></span>
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<br /></div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-85836059279297343592015-01-30T14:42:00.001+00:002015-01-30T14:42:26.611+00:00Gin Thyme Lemonade<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-DW7_UaZXXZ4/VMuUu2dxMxI/AAAAAAAAAj4/Bt1M6wyFULg/s1600/gin_thyme_lemonade03.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DW7_UaZXXZ4/VMuUu2dxMxI/AAAAAAAAAj4/Bt1M6wyFULg/s1600/gin_thyme_lemonade03.low.jpg" height="640" width="426" /></a>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 13.0pt;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><br clear="left" />After a long and busy week, Friday is finally here. With this in mind I thought I'd share a quick recipe with you; one that's the perfect way to end a busy week and see in the weekend.</span></span></i></b><br />
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 13.0pt;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><br /></span></span></i></b>
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 13.0pt;">Gin Thyme Lemonade<o:p></o:p></span></i></b></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 13.0pt;">Quick, easy and refreshing. Be sure to buy a good
quality lemonade for this recipe, you want it made with real lemons for that
zingy flavour.</span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 13.0pt;">75cl bottle of traditional lemonade<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">1 small bunch of lemon thyme (ordinary
thyme will do)<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">lemon, sliced.<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">gin<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: 10.0pt; line-height: 150%; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt;">Ice <o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;"><br /></span></div>
</div>
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;">Pop two or
three ice cubes into a tumbler and add a measure of gin. Top up with the
lemonade and add a few sprigs of thyme and a slice of lemon. You could insert
several sprigs of thyme into the lemonade bottle a few hours ahead of serving
(remember to screw the lids back on tightly) for a stronger hit of thyme. Feel
free to omit the gin for non-drinkers.</span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><br /></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: xx-small; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><i>As featured in the January 2015 issue of The Simple Things</i></span></div>
<div style="text-align: justify;">
<span lang="EN-US" style="color: #434343; font-family: inherit; font-size: xx-small; mso-ansi-language: EN-US; mso-bidi-font-family: Georgia; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US;"><i>Photography: Buttercup Days</i></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-8631485156014962212015-01-26T11:30:00.002+00:002015-01-26T11:31:55.982+00:00A Gathering for Friends<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ce1g_1mkM6Q/VMYjRBhnSuI/AAAAAAAAAjY/m6P_5DScw_Q/s1600/ccake1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ce1g_1mkM6Q/VMYjRBhnSuI/AAAAAAAAAjY/m6P_5DScw_Q/s1600/ccake1.jpg" height="640" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OPnzo7ffXFs/VMYjPVgQwcI/AAAAAAAAAjA/1EApdQ1zZjM/s1600/ccake2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OPnzo7ffXFs/VMYjPVgQwcI/AAAAAAAAAjA/1EApdQ1zZjM/s1600/ccake2.jpg" height="640" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xa7DY7vdgAI/VMYjPv6Pm9I/AAAAAAAAAjM/Fza3IpVLv-0/s1600/ccake3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xa7DY7vdgAI/VMYjPv6Pm9I/AAAAAAAAAjM/Fza3IpVLv-0/s1600/ccake3.jpg" height="640" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-p3Df4uxAKEQ/VMYjPw2iDbI/AAAAAAAAAjI/114zM6xjYI4/s1600/ccake4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p3Df4uxAKEQ/VMYjPw2iDbI/AAAAAAAAAjI/114zM6xjYI4/s1600/ccake4.jpg" height="640" width="426" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: justify; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br clear="left" /></span>
<br />
<div style="text-align: justify;">
<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">I love nothing more than
hosting a small informal gathering; inviting friends to my home to share a
home-cooked meal together.</span></div>
</div>
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<span style="font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Invariably, I will cook a
simple supper; unfussy but considered. I will allow myself time to plan and
prepare. For occasions such as these I will bypass the busy supermarket and
head to a local greengrocers, fishmongers and bakers to purchase what catches
my eye. Having done some research browsing through my cook books, food magazine
tear-outs and the internet, I'll usually head to the shops with something in
mind; a stew, a robust winter salad or something as vague as some locally
caught fish, herbs and good bread or maybe just a determination to track down
the first of the blood oranges. I’ll probably pick up some flowers from the
florist to – nothing grand, just a few pretty blooms to place in an old jam jar
or a small vase #littletouches.<o:p></o:p></span></div>
</div>
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<span style="font-family: inherit;"><br /></span></div>
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<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">The weekend before last we had some friends come
down to stay. These were old friends from where we use to live. With kids, work
and busy lives we don't see each other as much as we'd all like, so this was an
occasion we were all very much looking forward to. I believe times spent with
friends sharing food and conversation is so good for you; there really is
nothing quite like reconnecting around the dinner table catching up on each
others lives, whilst lingering over a meal and a bottle of wine (or two). <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><br /></span>
<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">For me every such meal
needs to end with a pudding. I often plan my menu from the pudding back. I used
this occasion as an excuse to try out a recipe from a new cookbook of mine, <i style="mso-bidi-font-style: normal;">Plenty More by Yotam Ottolenghi</i>. The
recipe was <i style="mso-bidi-font-style: normal;">Set 'Cheesecake' with Plum
Compote</i>. It is a deconstructed cheesecake, where the compote, cake and
crumble are made and kept separate. Other than the fact I can never resist a
cheesecake, I was drawn to the recipe as its components (which were easy to
prepare) could be done so 24 hours in advance. Having pudding ticked off the
list the day before appeals to my ‘control' streak. Here are a few pictures of
the said pudding. It was delicious and there was enough leftover the next day
for photographing and eating (again).<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: inherit; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Click <a href="http://www.theguardian.com/lifeandstyle/2013/jul/05/plum-greengage-apricot-cake-recipes">here</a> for a link to a greengage compote
version of the same recipe.</span><span style="font-size: 10.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com2tag:blogger.com,1999:blog-6424478870737932332.post-43682149974553301612015-01-07T12:44:00.000+00:002015-01-07T12:44:41.002+00:00A New Job + Parmesan & Thyme Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eLnta0hKI6c/VK0lVkWTPUI/AAAAAAAAAew/qNeykbnn8uU/s1600/popcorn02.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eLnta0hKI6c/VK0lVkWTPUI/AAAAAAAAAew/qNeykbnn8uU/s1600/popcorn02.low.jpg" height="640" width="426" /></a></div>
<br clear="left" />
Happy new Year.
<br />
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">I'm starting the year off with some doubly good news. Those regular readers of this blog may recall that I had some of my work published in The Simple Things back in <a href="http://buttercupdaysuk.blogspot.co.uk/2014/09/the-simple-things.html">September</a>. Well not long after that, they commissioned me to create and photograph a series of 'snack' recipes to accompany a feature they were to run on book clubs. The feature is out in all its glory in the January issue of the magazine. I will run the recipes over the next couple of weeks here on the blog, but if you can't wait that long go grab yourself a copy from any good newsagents. I promise you won't be </span>disappointed.</div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">The second bit of news also relates to The Simple Things: I am their new Shopping Editor! The position was given to me back in November when I was launched straight into their February issue. That coupled with the onslaught of Christmas meant I'm only just sharing my news now - not that it has really sunk in quite yet. The roles means that I can indulge in my passion for design - sourcing lovely new products for the home and self and discovering wonderful independent retailers and creatives for my 'Shop of the Month' and 'Designer of the Month' columns that run alongside my product pages every month. <i>My</i> debut issue is the February one, so not too long to wait until see will my work in its good old fashioned print form. I can't wait.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">But, back to the recipe. Parmesan & Thyme Popcorn did feature on the blog some time ago, but I am taking the liberty of running it again, along with a couple of the new images that I took for The Simple Things. </span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-C8_S-D9c3eM/VK0lV-4OokI/AAAAAAAAAe0/cph3SaBlgso/s1600/popcorn05.low.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-C8_S-D9c3eM/VK0lV-4OokI/AAAAAAAAAe0/cph3SaBlgso/s1600/popcorn05.low.jpg" height="640" width="426" /></a></div>
<span style="font-family: inherit;"><br clear="left" /><i><b>
Parmesan & Thyme Popcorn (makes plenty)</b></i><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">This is a super-quick savoury snack to make and one
that can be adapted to what you might have in your fridge. Feel free to swap
the Parmesan for another hard cheese and the Thyme for another herb – Marjoram
or finely chopped rosemary would be perfect. The melted butter, cheese and
herbs mix together and form a kind of pesto that coats the popcorn. Warning: these are very moreish.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">2 tbsp vegetable oil<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">6 tbsp popping corn<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">3 tbsp butter<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">4 tbsp finely grated parmesan cheese<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">a good handful of thyme, leaves picked.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">salt & pepper<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">Heat the oil in a large pan. Tip in the popping corn
and cover with a lid. Allow the corn to pop over a medium heat, giving the pan
a little shake now and again. Once the popping ceases remove the pan from the
heat. Take care when removing the lid - there may still be a bit of popping
activity going on. Meanwhile, melt the butter in a small pan.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span></div>
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<span lang="EN-US" style="line-height: 150%;"><span style="font-family: inherit;">Tip the popcorn into a large bowl and add the melted
butter, grated parmesan, chopped herbs and seasoning. Mix throughly, taste and
add further seasoning, more herbs or cheese depending on taste.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-71291614100953869832014-12-01T13:41:00.001+00:002014-12-01T13:43:20.445+00:00Mince Pie Monday<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-xED1oapYfCo/VHxtFJra5fI/AAAAAAAAAcQ/Isz91SZMmZM/s1600/mincepie1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xED1oapYfCo/VHxtFJra5fI/AAAAAAAAAcQ/Isz91SZMmZM/s1600/mincepie1.jpg" height="640" width="426" /></a></div>
<br clear="left" />
<div style="text-align: justify;">
Mince pies are my festive weakness. I have a strict rule that mince pies must only be eaten in the month of December. Today, being the 1st of December, sees that invisible (tinseled) bar lifted.<br />
Joy of joys - Mince Pie Monday is here!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I made these mince pies over the weekend to store in the freeze ahead of the festive season. Naturally half a dozen have been put aside for quality control testing. It's the right and responsible thing to do if you intend serving any to guests over the festive proceedings.</div>
<div style="text-align: justify;">
<br /></div>
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<a href="http://4.bp.blogspot.com/-JGmtzvIhSNY/VHxtFW9z7YI/AAAAAAAAAcM/KoOGg_zi80I/s1600/mincepie2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JGmtzvIhSNY/VHxtFW9z7YI/AAAAAAAAAcM/KoOGg_zi80I/s1600/mincepie2.jpg" height="640" width="426" /></a></div>
<b><i>
</i></b>
<div style="text-align: justify;">
<b><i><b><i>Mince Pies</i></b></i></b></div>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Makes approx 16</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
200g mincemeat (buy the best you can)</div>
<div style="text-align: justify;">
50g dark chocolate chips</div>
<div style="text-align: justify;">
250g cold butter, diced</div>
<div style="text-align: justify;">
400g plain flour</div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">½ tsp mixed spice</span></span></div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">150g golden caster </span></span><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;">sugar</span></span></div>
<div style="text-align: justify;">
1 egg, beaten to glaze</div>
<div style="text-align: justify;">
icing sugar</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to 200℃ / 180℃ fan / gas 6</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix the mincemeat and chocolate chips together in a bowl and set to one side.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To make the pastry, tip the butter into a bowl with the flour and spice. Rub together until the mixture resembles fine breadcrumbs. Add the sugar and squidge together to make a pastry dough. Don't be tempted to add any liquid - it will come together eventually, I promise.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Once you've formed your pastry into a ball, place it onto a floured surface and halve it. Take one of the halves and roll it out and using a circular cutter, cut out as many rounds as the dough will give you and line a shallow tart tin. Spoon your mincemeat filling into the pies.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Take your second ball of pastry, roll it out and cut rounds as before. Using a pastry brush or your finger, lightly wet the underside edge of the circles and place them on top of your pies. When all your pies have their tops on, brush with some beaten egg.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place in the oven and cook for approx 20 mins or until golden. Remove the tins from the oven and cool a little before carefully easing the pies out of their individual compartments and leaving them to cool further on a cooling rack. To serve, lightly dusted with some sifted icing sugar.</div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-66548647706349067772014-11-14T11:50:00.001+00:002014-11-14T11:50:41.123+00:00{Silo Interview} Over On We Heart ...<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PGpLr7_zL4s/VGXqI4nJWmI/AAAAAAAAAbY/JJOG1e5xuP0/s1600/BCD_silo3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PGpLr7_zL4s/VGXqI4nJWmI/AAAAAAAAAbY/JJOG1e5xuP0/s1600/BCD_silo3.jpg" height="436" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-58ByGOBNhAQ/VGXqLH1u53I/AAAAAAAAAbk/gjrCS0BL5BY/s1600/BCD_Silo2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-58ByGOBNhAQ/VGXqLH1u53I/AAAAAAAAAbk/gjrCS0BL5BY/s1600/BCD_Silo2.jpg" height="436" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-_slvjf_9bDE/VGXqI7YgHrI/AAAAAAAAAbU/KRVxnfKyfYQ/s1600/BCD_silo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_slvjf_9bDE/VGXqI7YgHrI/AAAAAAAAAbU/KRVxnfKyfYQ/s1600/BCD_silo1.jpg" height="436" width="640" /></a></div>
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Last month, <a href="http://silobrighton.com/">Silo</a>, the UK's first zero waste restaurant opened in Brighton. Housed in an old warehouse in the North Lanes, Silo is a restaurant, bakery and coffee house that adopts a pre-industrial food system that generates zero waste. </div>
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<a href="http://www.we-heart.com/">We Heart</a>, a blog that explores the intersections between arts and culture, lifestyle, living and travel, asked me if I fancied popping along to Silo for a chat and coffee with their pioneering chef Douglas McMaster. Naturally, I jumped at the chance. Quite frankly we could have nattered to the cows came home. His food is second to none and his passion infectious and inspirational. Click <a href="http://www.we-heart.com/2014/11/14/silo-restaurant-bakery-coffee-house-brighton/">here</a> to read my post over on We Heart.</div>
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<span style="font-size: x-small;"><i>Photography: Image 1 & 2 - Lisa Devlin | Image 3 XDB Photography </i></span></div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-11676263654066440882014-10-20T12:32:00.000+01:002014-10-20T12:32:20.678+01:00A Red Cabbage and Tarragon Slaw with Artichokes + Croutons<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oLwkqvrrZAo/VEQbijjMSkI/AAAAAAAAAZA/tjmhdKyMHmk/s1600/slawpic1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oLwkqvrrZAo/VEQbijjMSkI/AAAAAAAAAZA/tjmhdKyMHmk/s1600/slawpic1.jpg" height="436" width="640" /></a></div>
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I can remember being in junior school and making coleslaw in a home economics lesson. I can't recall anything else we ever made. I used to love creamy coleslaw as a child; I remember buying tubs of it by weight at the supermarket deli counter and vinaigrette coleslaw too. They were the two options back in then. Whatever happened to the tangy vinaigrette variety? I've not seen it in years. </div>
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<a href="http://1.bp.blogspot.com/-YZahDLTTR4A/VEQbisdCupI/AAAAAAAAAY4/aEQRe0x5jes/s1600/slawpic2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YZahDLTTR4A/VEQbisdCupI/AAAAAAAAAY4/aEQRe0x5jes/s1600/slawpic2.jpg" height="436" width="640" /></a></div>
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I still love a good slaw, though when making it myself I like to go a step or two further than the traditional, white cabbage, onion and carrot combo. This version came about purely by an impulse purchase of a red cabbage and what I had in the fridge that needed to be put to good use. </div>
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I like using red cabbage in the colder months for a slaw and adding some herbs for freshness and interest: in this instance I used some tarragon for its warm aniseed flavour. The quantities given below will produce a bounty of slaw to keep you going through the week, with enough spare to give a few tubs away to your nearest and dearest. If you want a smaller amount just half or adjust the recipe to suit.</div>
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<a href="http://4.bp.blogspot.com/-GuTZsA7Wna4/VEQbidVDYgI/AAAAAAAAAY0/uyutOfAdgac/s1600/slawpic3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GuTZsA7Wna4/VEQbidVDYgI/AAAAAAAAAY0/uyutOfAdgac/s1600/slawpic3.jpg" height="436" width="640" /></a></div>
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<i><b>Red Cabbage and Tarragon Slaw with Artichokes + Croutons</b></i></div>
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½ red cabbage</div>
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1 red onion</div>
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200g brussel sprouts</div>
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4 medium carrots</div>
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30g fresh tarragon</div>
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50g pumpkin seeds</div>
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100g creme fraiche</div>
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5 tbsps good quality mayonnaise</div>
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2 tsp nigella seeds</div>
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juice of ½ a lemon</div>
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1½ tbsp cyder vinegar</div>
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285g jar of artichoke hearts in oil</div>
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1 ciabatta loaf</div>
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olive oil</div>
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dried basil</div>
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Preheat the oven to 200℃ / 180℃ fan ready for baking the croutons.</div>
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Thinly slice the cabbage, onion and sprouts and grate the carrots on the coarse side of a grater. Add the shredded vegetables to a large mixing bowl. Finely chop the tarragon adding all but a small handful to the bowl. Next add the pumpkin seeds and give it a quick mix.</div>
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Now add the creme fraiche, mayonnaise, nigella seeds, lemon juice and vinegar. Give it all a good stir and taste for seasoning adding salt and black pepper to your taste. Set to one side. </div>
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To make the croutons slice the ciabatta loaf into cubes that are approx 1" square. Place these in a single layer on a baking tray and drizzle with olive oil. Sprinkle over your reserved tarragon and a shake or two of dried basil. Toss the cubes of bread to ensure all sides are coated in the oil and herb mixture. Place in the oven and bake for approx 10 mins, shaking them gently half way through the cooking to ensure they are golden on all sides. Remove from the oven and set to one side.</div>
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While the croutons are baking fry the artichokes in a small frying pan using a little of the oil from the jar. Once they are golden and slightly crispy remove them onto some kitchen paper.</div>
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Serve the slaw topped with the artichokes and croutons. Enjoy.</div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-3956191481413727732014-10-08T16:27:00.000+01:002014-10-08T16:27:03.951+01:00The Start of Something Savoury: Yellow Beetroot + Feta Tart<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-Asb6YidKwEY/VDUTqh4cNbI/AAAAAAAAAXo/XHL2gc4jMME/s1600/Beet%2BFeta1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Asb6YidKwEY/VDUTqh4cNbI/AAAAAAAAAXo/XHL2gc4jMME/s1600/Beet%2BFeta1.jpg" height="436" width="640" /></a></div>
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I am going to start featuring savoury recipes on the blog. If you read this blog, you could be forgiven for thinking that I only bake cakes and that I bake them often. I probably do bake cakes more often than the average person, but they are, in most instances, for other people or to share with other people at a gatherings.</div>
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<a href="http://2.bp.blogspot.com/-ZZD133g3E2I/VDUTqitY8XI/AAAAAAAAAXs/kHUBONUaobc/s1600/Beet%2BFeta2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZZD133g3E2I/VDUTqitY8XI/AAAAAAAAAXs/kHUBONUaobc/s1600/Beet%2BFeta2.jpg" height="436" width="640" /></a></div>
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The food I most often cook is savoury everyday family food. We're a family of <a href="http://en.wikipedia.org/wiki/Pescetarianism">pescetarians</a> who like to eat with the seasons. Today I am sharing this recipe for Yellow Beetroot and Feta Tart. This recipe came about as I had three yellow beetroot on borrowed time and a pack of feta cheese in the fridge. We've been eating it cold with salad for lunch this week, but it can also be served warm for supper maybe with a baked potato and some wilted chard on the side.</div>
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<a href="http://4.bp.blogspot.com/-O-9cClgu2bQ/VDUXaqrjsRI/AAAAAAAAAX8/k-vfdNuxdjw/s1600/Beet%2BFeta6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-O-9cClgu2bQ/VDUXaqrjsRI/AAAAAAAAAX8/k-vfdNuxdjw/s1600/Beet%2BFeta6.jpg" height="436" width="640" /></a></div>
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<i><b>Yellow Beetroot + Feta Tart</b></i></div>
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1 pack of ready rolled shortcrust pastry</div>
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3 Beetroot (yellow or regular), peeled and coarsely grated</div>
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1 tbsp olive oil</div>
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1 red onion, finely sliced</div>
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1 tbsp balsamic vinegar</div>
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fresh thyme</div>
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1 tbsp soft brown sugar</div>
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140g feta cheese</div>
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2 eggs, beaten</div>
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150ml creme fraiche</div>
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nigella seeds (optional)</div>
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dried purple basil (optional)</div>
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Preheat the oven to 180℃ (160℃ Fan). Line a regular flan dish with the pastry, leaving any excess pastry hanging over the rim. Line with baking parchment and fill be baking beans (or other baking weights) and bake blind for 10 mins. Remove the paper and pop it back into the oven for a further 5 mins, or until the pastry is pale and slightly golden. Trim the over hanging pastry and place to one side to cool while you get on with preparing the filling.</div>
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Heat the oil in a frying pan and cook the onion over a low-medium heat until soft. Add the beetroot, vinegar, sugar and a splash of water to loosen. Next throw in some thyme leaves picked from several sprigs. Cook, stirring occasionally for 5 - 8 mins, until everything is soft and there is no liquid in the pan.</div>
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Cool the filling slightly, then spread over the base of the tart. Next crumble over the feta cheese. Whisk the eggs together with the creme fraiche and season with a little black pepper. Pour this over the feta and spread to cover the surface.</div>
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Cook in the oven for approx 30mins, or until set and golden. Leave to cool slightly before scattering with extra thyme sprigs, nigella seeds and dried purple basil.</div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-45994438742339741222014-09-29T09:58:00.000+01:002014-09-29T10:09:10.218+01:00My Pop Up Tearoom for Macmillan Cancer Care {Year Three}<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9wlyXdO-vlE/VChz34-d53I/AAAAAAAAAV8/FIS6j3-9pPw/s1600/mcm01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9wlyXdO-vlE/VChz34-d53I/AAAAAAAAAV8/FIS6j3-9pPw/s1600/mcm01.jpg" height="435" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span></a></div>
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On Friday morning I held my annual 'cake spread' for Macmillan Cancer Care. It was my third year and looks set to be the biggest one yet, with £360 raised so far (a few more donations are still to come). As with every year, I had no time to photograph everything properly. These snaps were taken without much care five minutes before my first customer arrived, but it serves as a record of sorts.</div>
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This year the offerings were as follows: Lemon Meringue Roulade with Fruits of the Forest Coulis; Blueberry Cake with Cream Cheese Frosting; Lavender & Apricot Biscuits; Orange & Almond Cake; Chocolate Stout Cake with Whisky Frosting and Figs; Blackberry, Almond & Cardamom Cake and Chocolate Brownies.</div>
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a BIG thank you to all of you who came. X</div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-14985400070869264662014-09-23T10:23:00.002+01:002014-09-23T10:23:28.544+01:00An Autumnal recipe for Tesco Home: Crumble {and Custard}<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QX0JE1XaYIY/VCAhOs28LPI/AAAAAAAAAUg/eug8SRv44-I/s1600/Tesco_Sept_01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QX0JE1XaYIY/VCAhOs28LPI/AAAAAAAAAUg/eug8SRv44-I/s1600/Tesco_Sept_01.jpg" height="436" width="640" /></a></div>
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I love a change of season with its shift in seasonal produce dictating change in the kitchen. Mother nature has pretty much timed it to perfection. Just as the appeal of fresh crisp salads and strawberries & cream start to fade away along with warm summer evenings, along come the soups, casseroles, apples and blackberries to take us into the cosy season. It's the back-to-school and throw-a-sweater-on season, and one of my favourite times of the year.</div>
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<span class="Apple-style-span">Today, I am sharing my first autumn recipe of the year: Plum, Fig and Blackberry Crumble served with a White Chocolate and Cardamom Custard. It's a recipe that <a href="http://www.tesco.com/direct/">Tesco Home</a> asked me to develop for their new autumn / winter 2014 kitchenware collection which launched this month. My favourite pieces, all of which I used in creating this recipe, include the nostalgically shaped porcelain milk bottles, the contemporary grey dipped crockery, baking dishes in a range of muted colours and </span>a generous oak chopping board which is already earning its keep in my kitchen by doubling up as platter for serving food<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">. These</span></span> purse-friendly considered designs are as useful as they are good-looking - perfect for the home cook with an eye-for-design.</div>
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<i>Credits: grey dipped sauce jug, £4; white porcelain bottle, £5; large ribbed mixing bowl, £8; large oak chopping board, £18; grey medium baker dish, £9; grey dipped cereal bowl, £4. All available now from <a href="http://www.tesco.com/direct/">Tesco Home</a>.</i><br />
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For the recipe, please scroll down.</div>
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<i>Crumble recipe, styling & photography: Buttercup Days</i></div>
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<i>Custard recipe: Cooking Fror Real Life by Joanna Weinberg</i></div>
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<i>#tescohome</i></div>
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<i>@tescoliving</i></div>
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<b><i>Plum, Fig & Blackberry Crumble with White Chocolate & Cardamom Custard.</i></b></div>
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The quantities given below for the crumble topping will make far more than you will need. Just place the leftover crumble topping in a freezer bag and pop into the freezer. You can add direct from the freezer to any fruit base you have to hand for an almost instant crumble. I have given rough quantities for the fruit base. It isn't an exact science, but you want enough to half fill your dish. I prefer not to add sugar to my fruit base as I think the sugar in the crumble topping and the sweet custard add enough sweetness. However should you wish to stir in a tbsp or two of caster sugar to your fruit, I will not judge you.</div>
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<i>Ingredients for the crumble topping:</i></div>
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250g butter, diced</div>
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310g plain flour</div>
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350g soft brown sugar</div>
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85g oats</div>
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pinch of salt</div>
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2 tsp mixed spice</div>
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125g of nuts, roughly chopped if large (I used a mix of pistachio, pecan and almond)</div>
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<i>Ingredients for the fruit base:</i></div>
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6 plums</div>
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2 figs</div>
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a punnet of blackberries</div>
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1 - 2 tbsps of apple or orange juice</div>
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<i>Ingredients for the custard:</i></div>
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150ml whole milk<br />
150ml whipping or double cream</div>
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50g white chocolate, grated</div>
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5 cardamom pods, shells removed, seeds pounded</div>
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2 medium egg yolks (free range please)</div>
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50g caster sugar</div>
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Preheat the oven to 200℃ / Gas 6.</div>
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To make the crumble, lightly rub together the butter and flour until the mixture resembles coarse, slightly chunky breadcrumbs. Stir in the sugar, oats, salt, spice and nuts. Put to one side, while you prepare the fruit.</div>
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Stone your plums and cut into quarters or sixths if they are large. Cut the figs into similar sized segments. Add to your baking dish along with the blackberries. You want your fruit to fill roughly half the capacity of the dish. Add a plum or fig more if you need to increase your volume of fruit. Drizzle 1 - 2 tbsps of juice over your fruit. </div>
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Top your fruit with the crumble, bagging up the left over crumble for the freezer. Bake the crumble for about 20mins, until the top is golden and the fruit is bubbling at the edges.</div>
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To make the custard, place the milk, cream, grated chocolate and cardamom in a pan and heat gently, stirring occasionally, so that the chocolate doesn't stick or burn, until the milk steams and tiny bubbles prickle at the side of the pan. Remove from the heat and cool a little.</div>
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Mix the egg yolks with the sugar in a bowl, and slowly stir in the milk and chocolate mixture. Rinse out and dry the milk pan and return the mixture to it. Cook over a medium-low heat, stirring, until the mixture thickens enough to coat the back of a spoon, being careful not to let it curdle. Serve immediately with the crumble. Enjoy.</div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-18898005386265811322014-09-05T09:42:00.000+01:002014-09-05T09:42:31.104+01:00Helsinki: Big Ships, Small Islands, Moomins + The Best Coffee<div style="text-align: justify;">
In my <a href="http://buttercupdaysuk.blogspot.co.uk/2014/09/finland-house-woods-lakes.html">last post</a> I shared images of our 'base camp' in Finland. It was, as the photographs show, in the middle of nowhere and a rental car was pretty much essential. Despite it's romote idyllic location we were only a 30 minute drive away from the images you see here: <a href="http://en.wikipedia.org/wiki/Helsinki">Helsinki</a>. It really was the best of both worlds. Helsinki didn't disappoint as far as capital cities go. It is spotlessly clean and well maintained. There is some striking architecture, family-friendly museums, great places in which to eat and drink and the harbour with its gateway to all Helsinki's beautiful little islands. It's a very special place.</div>
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<a href="http://2.bp.blogspot.com/-rsEKxzFaejk/VAjLOzBQL9I/AAAAAAAAATI/Ad4Jz2iyz1s/s1600/finland8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rsEKxzFaejk/VAjLOzBQL9I/AAAAAAAAATI/Ad4Jz2iyz1s/s1600/finland8.jpg" height="320" width="640" /></a></div>
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We took a boat trip to a near island, the price of which was included in our travel pass.</div>
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And we were mesmerised by the giant ships that came and went.</div>
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<a href="http://3.bp.blogspot.com/-m4IE6XMXHME/VAjLNV0AK5I/AAAAAAAAAS8/4zr3i7WcoM4/s1600/finland10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-m4IE6XMXHME/VAjLNV0AK5I/AAAAAAAAAS8/4zr3i7WcoM4/s1600/finland10.jpg" height="320" width="640" /></a></div>
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When visiting any city overseas we like to try out the public transport. <a href="http://en.wikipedia.org/wiki/Helsinki_Central_railway_station">Helsinki station</a> was a stunning building both inside and out.</div>
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<a href="http://4.bp.blogspot.com/-KbEnBP7R-sk/VAjLNp6wEUI/AAAAAAAAAS0/zLnB9Mx-hDQ/s1600/finland11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KbEnBP7R-sk/VAjLNp6wEUI/AAAAAAAAAS0/zLnB9Mx-hDQ/s1600/finland11.jpg" height="320" width="640" /></a></div>
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Helsinki isn't vast, and we managed to cover most of it during our time there. The <a href="http://www.designmuseum.fi/">Design Museum</a> was a highlight. The proud Finns consider good design a part of everyday life. The local supermarkets all stock Iittala, <a href="http://www.arabia.fi/">Arabia</a> & <a href="https://www.marimekko.com/">Marimekko</a> kitchenware - in fact they don't really stock many other brands. But then why would they?</div>
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<a href="http://1.bp.blogspot.com/-TsOmOLvlYwA/VAjLNn1FcHI/AAAAAAAAAS4/-2lRrMrEJ-s/s1600/finland12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TsOmOLvlYwA/VAjLNn1FcHI/AAAAAAAAAS4/-2lRrMrEJ-s/s1600/finland12.jpg" height="320" width="640" /></a></div>
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We took a trip out to the <a href="http://www.olympic.org/helsinki-1952-summer-olympics">1952 Olympic stadium</a> and visited the fantastic <a href="http://en.wikipedia.org/wiki/Tove_Jansson">Tove Jannson</a> centenary exhibition which celebrated the fascinating life and work of the novelist, painter, illustrator and, as she is best known, author of the <a href="http://en.wikipedia.org/wiki/Moomin">Moomin</a> books for children. Did you know that the Moomin stories go back as far as 1945? Moomin's are very much loved in Finland and there are two Moomin shops which Lily and Arthur both took a shine to.</div>
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Helsinki is great for food and drink. Then there was the coffee. It was seriously good. Helsinki has lots of independent coffee shops, including <a href="http://johanochnystrom.se/fi/meista/toimipisteemme/helsinki/">Johan & Nyström</a> by the scenic harbour. Not only did they serve the best coffee, but they also provided an excellent stock of design magazines and cookbooks to flick through. </div>
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We ate at <a href="http://www.fafas.fi/index.html">falafel cafes</a> and a restaurants that offered a vast <a href="http://www.silvoplee.com/">vegetarian buffet</a> where you paid for your meal by weight (the plates, not yours). We had liquorice & lemon ice cream (devine), blueberry chocolate, rye breads in every shape and size, nordic berries and chanterelles and of course, there was always room for a cinnamon bun. </div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-56016101668089287322014-09-03T17:12:00.001+01:002014-09-03T17:12:04.579+01:00Finland: The House, The Woods, The Lakes<div style="text-align: justify;">
We've been back from our Finland trip exactly one week: though it seems like an age ago now. We arrived home and got straight back into the daily swing of things within 24 hours: the kids completing their last few days at summer school and us back at work with 'to do' lists as long as our arms.<br />
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<a href="http://3.bp.blogspot.com/-euDKlugCvOA/VAc2CkdIfYI/AAAAAAAAARU/QNR4TMYNezQ/s1600/finland1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-euDKlugCvOA/VAc2CkdIfYI/AAAAAAAAARU/QNR4TMYNezQ/s1600/finland1.jpg" height="320" width="640" /></a></div>
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We're desperately trying to hold onto that holiday feeling: the relaxed clear headedness that you get while away from it all. Finland was what I call a proper break. </div>
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<a href="http://2.bp.blogspot.com/-WLqZhP1M3I0/VAc6A4kq90I/AAAAAAAAASM/rZ6r1IF74b0/s1600/finland2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WLqZhP1M3I0/VAc6A4kq90I/AAAAAAAAASM/rZ6r1IF74b0/s1600/finland2.jpg" height="320" width="640" /></a></div>
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This was our base: a beautiful wooden summer house in <a href="http://en.wikipedia.org/wiki/Kirkkonummi">Kirkkonummi</a> surrounded by woods and lakes, that our friend and her family generously offered up to us for our stay.</div>
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<a href="http://2.bp.blogspot.com/-FZXK1M7JIXc/VAc6SDFTeVI/AAAAAAAAASU/jHSTtnT6Mp0/s1600/finland3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FZXK1M7JIXc/VAc6SDFTeVI/AAAAAAAAASU/jHSTtnT6Mp0/s1600/finland3.jpg" height="320" width="640" /></a></div>
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We had quality family time, enjoyed the beautiful surroundings, made new discoveries, enjoyed new experiences and ate lots of cinnamon buns. Yes, the cinnamon buns were really something.<br />
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If you ever get the chance to visit Finland, go for it - you won't be disappointed.<br />
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com3tag:blogger.com,1999:blog-6424478870737932332.post-26715027298881526292014-09-01T12:43:00.000+01:002014-09-01T12:43:38.318+01:00The Simple Things<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
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We've just come back from the most amazing family holiday in Finland. I've lots to share with you about our time there, so watch this space.</div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">In the meantime, I wanted to share my first official / credible / national piece of Buttercup Days press. My Blackberry, Almond & Cardamon Cake photograph is featured in the new (September) issue of <u><a href="http://www.thesimplethings.com/">The Simple Things</a></u> magazine. The Simple Things is one of my favourite monthly reads. It never finds its way to my recycling bins; back issues live on my bookshelf as I like to dip into them from time to time.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">I was bowled over when they contacted me to ask if they could use one of my food photographs from this blog to illustrate a recipe and as if that wasn't a big enough scoop for me they also asked if I would like to feature in their regular 'My day in cups of tea' feature - the pictures used in that article are mine too. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Seeing this new issue the day I reluctantly flew back from our holiday certainly made returning home a little easier.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Thanks, The Simple Things - you've made my month.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-61185096517888264522014-08-15T11:07:00.000+01:002014-08-15T11:10:09.295+01:00Chocolate Chip Zucchini Cake | Finland <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2yGYaybLFuc/U-jtNPeEyAI/AAAAAAAAAMY/cfdjMAOFsGg/s1600/choczucchini1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2yGYaybLFuc/U-jtNPeEyAI/AAAAAAAAAMY/cfdjMAOFsGg/s1600/choczucchini1.jpg" height="640" width="426" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;">We are currently in the middle of a courgette glut. They've been roasted, grilled, stir fried and grated into salads. The kids are on summer holidays and that means that I am constantly being asked for food, so I baked (not for the first time) this Chocolate Chip Zucchini Cake. I like it served as a pudding too; perfect with a scoop of vanilla ice cream and some strawberries. I like to think, that for a cake, it's a little bit virtuous.</span></div>
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<a href="http://3.bp.blogspot.com/-8RxUo93-1sY/U-jtOXrE4tI/AAAAAAAAAMg/_tBz2BAWy4s/s1600/choczucchini2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8RxUo93-1sY/U-jtOXrE4tI/AAAAAAAAAMg/_tBz2BAWy4s/s1600/choczucchini2.jpg" height="640" width="426" /></a></div>
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The recipe comes from my now sticky and page-splattered copy of <i><a href="http://www.amazon.co.uk/Kinfolk-Table-The-Recipes-Gatherings/dp/1579655327/ref=sr_1_2?ie=UTF8&qid=1408096674&sr=8-2&keywords=kinfolk">The Kinfolk Table: Recipes for Small Gatherings</a></i>. Below is the original recipes, which I have followed with much success, however I have more recently made the tiniest of tweaks by grating the courgette rather than chopping it. It disguises the healthy bit from little eyes. If you do go down this road, grate the courgette into a clean tea towel and ring out any water before adding. The recipe makes a big cake - perfect for a crowd. But if you have no crowd to feed, just split the mixture between two tins and make two smaller cakes. On this occasion, I wrapped up the second one for my cake-loving neighbour and made his day, but it can also be frozen.</div>
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<a href="http://3.bp.blogspot.com/--QvhFi2KYkk/U-jtPgsSVsI/AAAAAAAAAMo/yw1FdCb-LK8/s1600/choczucchini3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--QvhFi2KYkk/U-jtPgsSVsI/AAAAAAAAAMo/yw1FdCb-LK8/s1600/choczucchini3.jpg" height="640" width="426" /></a></div>
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We're off on our summer holidays at the weekend. Our destination of choice this year, Finland, may not be the most typical place for a summer break, but we can't wait! We're going to be staying in a friend's family summer house just outside Helsinki. With pine trees and a lake as neighbours it should be the restful break we all need. When we want to see a bit of life, just 30 mins in the car takes us to Helsinki - we have loads of places we want to visit and things we want to experience and, of course, there could well be a couple of blog posts born there too. </div>
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<i><b>Chocolate Chip Zuchini Cake</b></i></div>
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355g plain flour</div>
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20g natural cocoa powder</div>
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1 tsp bicarbonate of soda</div>
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½ tsp baking powder</div>
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½ ground cinnamon</div>
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½ ground clove</div>
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115g butter or margarine, at room temperature</div>
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120ml vegetable oil</div>
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12 oz caster sugar</div>
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2 large eggs, at room temperature</div>
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120ml buttermilk</div>
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1tsp vanilla extract</div>
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340g zucchini / courgette finely diced (or grated)</div>
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170g chocolate chips</div>
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Preheat the oven to 160℃ / 325℉. Grease the inside of a 33 x 23 cm baking pan and line the base with baking paper.</div>
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Combine the flour, cocoa, bicarbonate of soda, baking powder, cinnamon and cloves in a medium bowl and set aside.</div>
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Beat the butter or margarine, oil and sugar in a mixing bowl with an electric mixer on a medium speed until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and beat until just combined.</div>
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Reduce the mixer speed to low, add half of the flour mixture, and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Scrape down the sides of the bowl, then beat for 5 more seconds.</div>
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Stir in the zucchini and half the chocolate chips. Scrape the batter into the prepared pan and sprinkle the top with the remaining chocolate chips.</div>
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Bake for 35 to 40 minutes or until a tester inserted in the centre of the cake comes out clean. Transfer the cake to a rack and cool completely in the pan, about 1 hour. Serve will a dollop of good vanilla ice cream.</div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-66206076937567590412014-08-06T11:12:00.000+01:002014-08-06T11:12:36.067+01:00{Salad Days} Over On Heart Home ...<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EsEyJXpMVhc/U-Cy69P_1CI/AAAAAAAAAL8/7gOmtT6W3Ac/s1600/salad1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EsEyJXpMVhc/U-Cy69P_1CI/AAAAAAAAAL8/7gOmtT6W3Ac/s1600/salad1.jpg" height="436" width="640" /></a></div>
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You probably won't know it from looking at this blog, but after cakes, salads are one of my favourite meals to create and eat. Sometimes I follow a recipe and other times I will just freewheel it using what I have to hand and it rarely goes wrong. Note to self: I really ought to share more salads on this blog, if only to show I don't just gorge on cake all the time.<br />
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Salad is my topic of choice for my latest <a href="http://hearthomemag.co.uk/">Heart Home</a> blog feature. I've teamed up some beautiful salad bowls with some of my favourite salad recipes. Perfect for summer food. To read the full feature just click <a href="http://hearthomemag.co.uk/blog/salad-days-2/">here</a>.Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-33032775982475462322014-07-21T22:16:00.000+01:002014-07-21T22:16:57.674+01:00Leiths School of Food and Wine<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ym6_T429hK8/U811CQyhhNI/AAAAAAAAAKo/bn1qoTxz8oQ/s1600/leithspic1b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ym6_T429hK8/U811CQyhhNI/AAAAAAAAAKo/bn1qoTxz8oQ/s1600/leithspic1b.jpg" height="436" width="640" /></a></div>
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Ten days ago I attended a two day course in food photography and styling at <a href="http://www.leiths.com/">Leiths School of Food and Wine</a>. For a while now I have been taking my own images for this blog, broadening my limited knowledge with online tutorials. It has taken me so far, but there is nothing that can match being in the company of someone who has made a success out of food photography. </div>
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<a href="http://4.bp.blogspot.com/-M-qQzAQzTbU/U813pxXhJ3I/AAAAAAAAAK0/BxR6ezIV6IY/s1600/leithspic3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M-qQzAQzTbU/U813pxXhJ3I/AAAAAAAAAK0/BxR6ezIV6IY/s1600/leithspic3.jpg" height="436" width="640" /></a></div>
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Food photographer <a href="http://www.williamreavell.com/">William Reavell</a>, who has worked on books with Mary Berry, Rick Stein, Antonio Carluccio, Sophie Grigson and Gizzi Erskine, to name but a few, led the course. Every aspect of food photography was covered; from the technical, which covered exposure, composition, lighting and angles, through to the creative side that tackled styling, plating up and propping images.</div>
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<a href="http://4.bp.blogspot.com/-QuMxXqbv1nI/U815uW90-3I/AAAAAAAAALA/OxVHhwNbBtM/s1600/leithspic2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QuMxXqbv1nI/U815uW90-3I/AAAAAAAAALA/OxVHhwNbBtM/s1600/leithspic2.jpg" height="436" width="640" /></a></div>
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It was largely a practical course, which is frankly the only way to learn. The class worked in pairs taking it in turns to both style and photograph the food. On the first day we worked on salads and brownies and on the second day it was stir fries and meringues. We worked in one of the Leiths kitchens with a fantastic range of both produce and styling products at our disposal. I was like a kid in a sweet shop.</div>
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<img border="0" src="http://4.bp.blogspot.com/-5NSbYFezBx8/U817Tuq1qhI/AAAAAAAAALM/lpGFfz-cVrE/s1600/leithspic4.jpg" height="436" width="640" /><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">This post shows just a selection of the images I took during my time at Leiths. I must say, I did feel more at home styling and photographing the cakes, particularly once I saw that edible flowers were on hand. One thing that this course did unexpectedly provide me with was a definition of my style of work. Talking through my photography and styling with Bill, it became clear how I want to take my work forward visually. He provided me with lots of valuable advice which I intend to follow over the coming months. I can't wait to put it into practise now.</span></span></div>
Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-27636901254328608482014-07-10T10:18:00.001+01:002014-07-10T10:18:41.903+01:00A Blueberry Cake {and some new napkins}<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-qexoIk7DdU4/U7m2r_yCYfI/AAAAAAAAAKY/jXhKjRogzu0/s1600/ikeapic4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qexoIk7DdU4/U7m2r_yCYfI/AAAAAAAAAKY/jXhKjRogzu0/s1600/ikeapic4.jpg" height="436" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-PgfI6SKmcRE/U7m2r6z69sI/AAAAAAAAAKU/YG6InWESXl4/s1600/ikeapic3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PgfI6SKmcRE/U7m2r6z69sI/AAAAAAAAAKU/YG6InWESXl4/s1600/ikeapic3.jpg" height="436" width="640" /></a></div>
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I made this Blueberry Cake for the little <a href="http://buttercupdaysuk.blogspot.co.uk/2014/03/a-weekly-bake-english-apple-cinnamon.html">local cafe</a> that I supply on an adhoc basis. They requested<br />
something summery and fruity, which is exactly what this cake is. You could easily replace the blueberries with other berries of your choice; raspberries would be a nice alternative.</div>
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You see those napkins in I used in the shot? Well, they were the result of a sewing challenge I recently undertook for <a href="http://www.ikea.com/">Ikea</a>. They sent me a sewing machine with all the basic kit and challenged me to produce a set of napkins using one of their new (free) in-store craft patterns. Once I'd selected my fabric (also Ikea), I set to work and just under 90 minutes later I had a brand spanking new set of six napkins. You can follow my challenge and read more about Ikea's free craft patterns over at <a href="http://hearthomemag.co.uk/blog/an-ikea-sewing-challenge/">Heart Home</a>.</div>
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<b><i>Blueberry Cake</i></b></div>
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<span class="Apple-style-span" style="font-family: inherit;">175g soft butter</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">175g golden caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 large eggs</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">225g self-raising flour</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">142ml carton soured cream</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 x 125g punnet of blueberries</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">200g tub Philadelphia cheese</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">100g icing sugar </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to fan160C/ conventional 180C/GM 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don’t be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries or a mix of blueberries and other seasonal berries. Tip: If you want the icing a little thicker, let the frosting in the fridge for a while.</span></div>
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Anonymoushttp://www.blogger.com/profile/08485690497352941913noreply@blogger.com0tag:blogger.com,1999:blog-6424478870737932332.post-75206941670167080992014-06-20T10:38:00.001+01:002014-06-20T10:38:28.518+01:00{Pots n' Pans} Over On Heart Home ...<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Do0NtPfY6gc/U6BBaO4X70I/AAAAAAAAAJk/Q_BMV_4KSFs/s1600/JohnLewisHouse.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Do0NtPfY6gc/U6BBaO4X70I/AAAAAAAAAJk/Q_BMV_4KSFs/s1600/JohnLewisHouse.jpg" height="436" width="640" /></a></div>
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Over on <a href="http://hearthomemag.co.uk/blog/pots-n-pans/">Heart Home</a> today I am sharing my pick of pots, pans and oven dishes, along with some of my favourite recipes that are perfect for such vessels.</div>
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This is the third in my series of product post for Heart Home. Past posts in this series include <a href="http://hearthomemag.co.uk/blog/good-morning/">breakfast </a>and <a href="http://hearthomemag.co.uk/blog/a-piece-of-cake/">cake stands</a>. </div>
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Some women have a weakness for shoes. I have a weakness for beautifully designed kitchenware.</div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Images: left to right - John Lewis | Yummy Supper</i></span></div>
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