tag:blogger.com,1999:blog-82209500256944627812024-03-05T11:21:46.175+00:00Yummy Foodie BlogMy delicious exploration into food.foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8220950025694462781.post-22608725074802471752012-03-04T17:04:00.004+00:002012-03-04T17:04:48.543+00:00Vegetarian for Lent.I have done something. Something very silly. I have become a vegetarian for Lent.<br />
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My mum is a vegetarian and often I think; "pah... It can't be that hard."<br />
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It is hard. Very hard. This morning I went to a market. The first stall was a sausage stall, from Cumbria. The man was very lovely, telling me all about his sausages, how he made them just a couple of days before.<br />
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"Would I like to try?" he asked. This continued for many stalls. Chorizo untouched, Parma ham ignored.<br />
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I am not a vegetarian because I feel sorry for the slaughtered animals, or because I don't like meat. I have become vegetarian for a stupid reason.<br />
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And to make it worse, I am going to Paris at the end of the month. Before the end of Lent.<br />
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For Lent next year I will give up something easy, like... erm...foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-88016477858806660512012-02-29T19:33:00.000+00:002012-02-29T19:33:00.645+00:00Veggie Sausage Rolls<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now I know that you can not beat a proper sausage. But my mother is a vegetarian.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grate some strong cheese and mix with a carton of cream (full fat). Add a grated onion, mustard powder and plenty of pepper. Toast some bread and whizz into breadcrumbs and combine in the mixture too. Get your hands in and make some sausage shaped patties. Roll out pastry (lazy) and line up the sausages (or make one massive sausage along the pastry. Roll and trim. Egg wash and egg wash again. Chop into desired length and bake.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Many non- veggies LOVE these bad boys!</span><br />
<br />foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-8400134929895307002012-02-29T19:23:00.000+00:002012-02-29T19:23:00.737+00:00Posh Bacon Butty<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Posh bacon butty. Bacon from arguably the best butchers in Wales; Edwards of Conwy (ah-mazing sweet cure, thick cut back bacon), vine tomatoes gently fried, french bread with butter (full fat). Done.</span><br />
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<br />foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-81486016194713495642012-02-28T19:20:00.000+00:002012-02-28T19:20:00.089+00:00Choppy Egg<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, I know that this looks a hot mess. I agree. But this is another favourite of mine, from when I was a kid and poor. My mum used to make it for my breakfast. It is basically fried egg on toast (with full- fat butter), but the magic happens when you chop each slice into 16 pieces. Bite-sized heaven. My mum says I should have grown out of finger food by now...</span><br />
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</div>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-468052659912003062012-02-27T19:18:00.000+00:002012-02-27T19:18:00.680+00:00<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Some cute little cakes I made. I love piping icing.</span><br />
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<br />foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-24767618757824001362012-02-26T19:16:00.000+00:002012-02-26T19:16:00.622+00:00Rib of Beef<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This was a treat tea one night. Sorry about the poor picture, funny lighting. Anyway, this rib of beef was bigger than my head. I marinated it in rosemary and garlic (my favourite) and gave it a jolly good rub before sealing and putting it in the oven for the briefest of time; Served blue.</span><br />
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<br />foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-81040030604912542082012-02-26T19:10:00.000+00:002012-02-26T19:10:00.441+00:00Fruity Cheesecake<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made this cheesecake for my stepdad's birthday. Needless to say he was rather impressed. However, it was nearly a disaster...</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I had been very careful when making this cheesecake as I hadn't made one before. Once I had put it in the oven and I was clearing away, I realised I had forgotten to add the sugar. So I had to mix in the sugar in the cake tin, being careful not to mess up the base. Nightmare.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The fruit looks really pretty on top, I dipped each piece in caster sugar and it gave a nice glaze. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And as well as looking good, it tasted fantastic.</span></div>
<br />foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-32439661251060583712012-02-25T17:36:00.000+00:002012-02-25T17:36:00.222+00:00Florentines<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made some florentines before Christmas. They were a bloody nightmare... I had to paint each of them with a different flavour of chocolate. I realised afterwards that it would have been easier to use white chocolate and add different food colouring. They looked fab though.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-L3HgOG8bR1kl3LhsVyV_0v-Z4UIlRy5q-6JK2DgPTF0zvZQWEANmTX9ohoFk6YB3O61VTX96n7KyORvsSJ2qOAy8Y8trCOxvOhZ52nr8uz-SkWR-hAdEQloBYLZLfcnqkz7VgDgRMbw/s1600/florentines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-L3HgOG8bR1kl3LhsVyV_0v-Z4UIlRy5q-6JK2DgPTF0zvZQWEANmTX9ohoFk6YB3O61VTX96n7KyORvsSJ2qOAy8Y8trCOxvOhZ52nr8uz-SkWR-hAdEQloBYLZLfcnqkz7VgDgRMbw/s320/florentines.jpg" width="238" /></a></div>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-40004978858811720982012-02-24T12:00:00.000+00:002012-02-24T12:00:11.753+00:00Scallops with Chorizo and Pea Puree<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These were so easy. Cook peas in chicken stock. Drain off some of the stock and pulse the remainder with the peas in a blender with salt and pepper to taste. Fry the chorizo, then use the chorizo oil to quickly flash- fry the scallops. Heaven.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make a roux using butter (full fat) and flour. Slowly add the milk (full fat) until the sauce has thickened. Grate a huge amount of cheese (full fat) and stir in. I like plain old cheddar- this isn't the place to be getting fancy. Add some almost cooked pasta (preferably yummy yellow french stuff) and bake, or grill until crispy on the top. I love it with tenderstem broccoli. </span></div>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-8692964615185787572012-02-21T12:00:00.000+00:002012-02-22T18:35:50.941+00:00Raspberry and Almond Tart<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ah-maze. Especially with a cup of tea. With fresh raspberries and home-made pastry.</span><br />
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<br /></div>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-44942702110529470762012-02-20T17:28:00.000+00:002012-02-20T19:39:35.417+00:00Beef Wellingtons<span style="font-family: Georgia, 'Times New Roman', serif;">I haven't blogged for so long. But here we go...</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I made some ah-mazing beef wellingtons last week, what with being off school I have actually had time to cook! They were monsters.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6cDjMfaGQ1ASvuJRhCuCjUuzOWSVPdg3ygPx1Ev0qbt86JCaamYzA2OJSzTvc9fb6HGFZz7caUIxq6_USwKUbOysMQjdyaZXdYxwJ2U37HAVvdxNJOIvaOGSaVF-A-sGSCwg_896OZek/s1600/BW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6cDjMfaGQ1ASvuJRhCuCjUuzOWSVPdg3ygPx1Ev0qbt86JCaamYzA2OJSzTvc9fb6HGFZz7caUIxq6_USwKUbOysMQjdyaZXdYxwJ2U37HAVvdxNJOIvaOGSaVF-A-sGSCwg_896OZek/s320/BW.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Fry the finest beef fillet in a hot- hot- hot pan to brown and remove immediately. Finely chop some big portobello mushrooms and season with a ton of salt and pepper and fry them in the same pan. Blanch some savoy cabbage and dry with a tea- towel. Roll out the pastry (despite being off school, I still haven't got enough time to make puff pastry...) and layer cabbage, mushrooms, steak, mushrooms and cabbage. Cover with more pastry and top with a heart (I am such a girl). Wash with free- range egg and much as possible (chilling in the fridge in between) and bake for 15 minutes, or unitl the pastry browns.</span>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-37242368922151085602011-08-06T10:13:00.001+01:002012-02-20T19:16:47.521+00:00Rosemary and Garlic Roast LambAnother easy thing to cook. My favourite flavours are rosemary and garlic- they are so versatile, good for the summer and winter- amazing with homemade potato wedges.<br />
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Rub the lamb with olive oil in a big roasting tin. I have sliced some leftover garlic butter and put that onto too. Stab it all over so you can pop in garlic cloves and sprigs of rosemary. Season with salt and pepper. Slow roast for ages(!). Eat- this is even nice to eat from the tray with bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Oubecn4xjJ4BtCUKaxbzVl1GaD9ddQ3HyxNDcNTalPK16ZjPXxuOXn6m_UGdg3c-KEQEoyaWuCuWnl9yV2ydzj2ptmG0sFTbPI0wsBsEMSjxqVTT2cps7MCQVcigZfGd2FYTq2pRluN/s1600/DSC_0920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1Oubecn4xjJ4BtCUKaxbzVl1GaD9ddQ3HyxNDcNTalPK16ZjPXxuOXn6m_UGdg3c-KEQEoyaWuCuWnl9yV2ydzj2ptmG0sFTbPI0wsBsEMSjxqVTT2cps7MCQVcigZfGd2FYTq2pRluN/s320/DSC_0920.jpg" width="320" /></a></div>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-36138063996648450452011-08-04T18:13:00.001+01:002012-02-20T17:35:03.751+00:00Chocolate StrawberriesAlways a winner with my friends. So simple, but dunking strawberries into posh chocolate and letting them chill in the fridge impresses everyone when they come to my house. Especially indulgent when served with M&S croissants and champagne for breakfast!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqAPoYZ8kUaSn6l7ZLKLf23HL2grFXMeCrFhaaCnkiph6tJNm0k5DTfbJ2BN5HZNJ2i6jDbPlKXL1EAW-p4QFspIUWwOXg37aJs4mepXketIQJg2ss5pec2w6dUrqC8KLFU1ipm4aRdkN/s1600/IMG_1662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiqAPoYZ8kUaSn6l7ZLKLf23HL2grFXMeCrFhaaCnkiph6tJNm0k5DTfbJ2BN5HZNJ2i6jDbPlKXL1EAW-p4QFspIUWwOXg37aJs4mepXketIQJg2ss5pec2w6dUrqC8KLFU1ipm4aRdkN/s320/IMG_1662.jpg" width="320" /></a></div>foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-39950809345855001522011-08-02T16:25:00.002+01:002012-02-20T17:35:28.051+00:00Cheesy Stuffed Baked PotatoesMy dad can sometimes be a questionable cook. He has been known to produce garlic scrambled eggs, worcester sauce on bread and the occasional broccoli with accidental caterpillar. However, sometimes he gets is spot on. When I was young, he used to make cheesy baked potatoes, where you bake the potatoes, scoop out the insides and mash with a great pile of cheese and butter, return to the skins and bake a bit more. I <b>love</b> this combo. But I have tried to add my own twist to it.<br />
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Cheesy stuffed baked potatoes:<br />
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Do as above, but to the cheesy mix add fried pancetta, steamed spinach, in fact any other things in the fridge. I have used mushrooms, feta cheese, red onions, cherry tomatoes... But the pancetta and spinach seems to be the winner so far.<br />
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I make these in bulk for lunches. Everyone in the staff room at work is jealous when I have these- they smell delicious and taste even better the next day.foodiehttp://www.blogger.com/profile/06902898617513549400noreply@blogger.com0tag:blogger.com,1999:blog-8220950025694462781.post-30866812192173347382011-08-01T13:20:00.001+01:002012-02-20T17:35:44.828+00:00Roast Cherry TomatoesOne of my favourite things to eat are cherry tomatoes with loads of salt. I have only recently begun eating tomatoes- which now sounds crazy and I can't believe I have been missing out for years!<br />
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Roast cherry tomatoes:<br />
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Easy peasy- put the tomatoes (my favourite are pomodorino tomatoes) with lashings of olive oil in a tray with loads of sea salt and pepper. Slow roast for about an hour. Eat and be happy.<br />
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Intense chocolate mousse:<br />
Whisk 4 egg whites with a bit of sugar until soft peaks form. Mix the egg yolks with a splash of alcohol- I used Grand Marnier and add to 2 bars of melted dark chocolate (the big bars). Fold the chocolately mix into the egg whites. Chill in the fridge and once set sprinkle with chopping up gingerbread. Heaven!<br />
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PS Decided I really must invest in some photographable, presentable crockery!<br />
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I went all out and even made my own pastry. <br />
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I'll try to give a brief summary of what I did to make each thing I cook. <br />
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So here you go:<br />
Chop up 2 chicken breasts and fry with chopped leeks and mushrooms, put them into a bowl after 5 mins or so. In the same pan make a roux and instead of adding just milk to make a white sauce, use half milk and half chicken stock. Mix everything together. Make some shortcrust pastry by rubbing together butter and plain flour and bind with a little water. Rest and then roll out. Line the pie dish and put in the filling. Put a pastry lid on top and decorate with the scraps if you can be bothered. Brush with an egg wash and bake. <br />
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My first yummy foodie blog post. I can't make any wild claims but this pie has really made me feel better!<br />
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