tag:blogger.com,1999:blog-13657496743856435462024-03-15T00:29:31.218+11:00Luscious DelightsLuscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-1365749674385643546.post-84215803015515534352013-08-22T14:46:00.001+10:002013-08-22T14:46:16.893+10:00Chinese Lemon Chicken with rice & asian veg with oyster sauceI've had a craving for this lemon chicken for a few weeks so finally decided to get out my Chinese cookbook and give it a go again (it's been awhile since I made it). The cookbook is simply titled "A little taste of China", check it out <a href="http://www.fishpond.com.au/Books/Little-Taste-of-China/9781740452113">here</a><br />
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<b>Ingredients: </b></div>
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500g Chicken breast, cut into thin strips<br />
1 tablespoon Light Soy Sauce<br />
1 tablespoon Rice Wine (I substituted with rice wine vinegar)<br />
1 Spring Onion, finely chopped<br />
1 tablespoon Ginger, finely chopped<br />
1 Garlic clove, finely chopped<br />
1 egg, lightly beaten<br />
100g (¾ Cup) cornflour<br />
Vegetable oil for frying<br />
<b><i>Lemon Sauce</i></b><br />
2 tablespoons Lemon Juice<br />
2 teaspoons White Sugar<br />
½ teaspoon Sesame Oil<br />
3 tablespoons Chicken Stock<br />
½ teaspoon Cornflour<br />
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Method: </div>
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Place the chicken in a bowl with the soy sauce, rice wine vinegar, spring onion, ginger and garlic and toss to coat (sorry forgot to take a pic of the ingredients on their own!). Marinate in the fridge for at least an hour (I marinated mine for a few hours, you can even marinate overnight).<br />
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Add the egg to the chicken mixture and toss to coat. Drain any excess liquid and and coat the chicken with cornflour.<br />
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Fill a wok or saucepan with oil (enough for deep frying) and cook the chicken until pale in colour. Remove from the oil and set aside. You can stop at this point if you make it in advance and then continue the next few points when you're ready to eat. Reheat the oil or return all the chicken to the oil and cook until golden brown in colour.<br />
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If using a wok drain out the oil and reheat the wok. I used for a big saucepan for deep frying, I prefer it, and used the wok for the sauce. To make the sauce, combine the lemon juice, sugar, salt, sesame oil, chicken stock and cornflour. </div>
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Heat the wok over medium heat until hot and add the lemon sauce. Stir constantly until the sauce thickens. Add the chicken and toss to coat lightly.<br />
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Serve with steamed rice and asian vegetables. I served mine with Chinese green veg in an oyster sauce (I will do a small blogpost for this yummy side soon).<br />
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This is fast becoming one of my favourite dishes to cook at home and super handy that I could prepare most of it in advance and then finish cooking it once my husband came home.<br />
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Check out my Facebook page <a href="https://www.facebook.com/LusciousDelightsBlog">here</a>Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com6tag:blogger.com,1999:blog-1365749674385643546.post-22132585107724908422013-05-07T11:22:00.003+10:002013-05-07T11:22:54.483+10:00Donna Hay's Chicken Soup This is a Donna Hay recipe I've wanted to try for ages from her book <a href="https://www.donnahay.com.au/online-store/books/a-cooks-guide">A Cook's Guide</a> . Her chicken soup. The recipe is so simple but I was a tad nervous, I've never made a chicken soup from scratch before. It really was very simple and one that will definitely feature again for dinner in my house.<br />
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What you will need for the stock:<br />
1.5kg chicken<br />
3 Litres water (you may need more or less depending on the size of your saucepan, the chicken needs to be completely covered so if you need more or less water that's OK)<br />
4 Bay Leaves<br />
1 teaspoon Black Peppercorns<br />
1 Carrot, peeled and chopped<br />
2 Celery stalks, chopped<br />
1 Onion, chopped<br />
2 Garlic cloves, chopped<br />
For the soup:<br />
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1 Carrot, peeled and chopped<br />
2 Celery stalks, chopped<br />
1 Cup Risoni<br />
Salt and Pepper<br />
Parsley, to serve<br />
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Make sure the chicken is cleaned of all it's insides (I bought a free range Lilydale chicken from the supermarket and it was clean). Put all the stock ingredients into a large saucepan and bring to the boil.<br />
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Cook, covered, for about 1 hour, or until the chicken is cooked (the water will reduce during this time).<br />
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Remove the chicken (I used large tongs) and set side to cool.<br />
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Strain the stock and discard the vegetables. Return the stock to the pan. You can cook up until this point and then reheat when you need to. I cooked the stock during the day and did the last part at night when we were ready to eat.<br />
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Add the carrot, celery, chicken, risoni, salt and pepper and cook for 10-15 minutes.<br />
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Serve with crusty bread roll, or one day, like me, with semolina dumplings.<br />
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<br />Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com2tag:blogger.com,1999:blog-1365749674385643546.post-23700381899104685492013-04-05T12:15:00.000+11:002013-04-05T12:15:13.836+11:00Donna Hay's Easy Chocolate Cake <span style="font-family: Georgia, Times New Roman, serif;">Keeping in theme with Donna Hay and chocolate, I decided to try her easy chocolate cake recipe from <a href="https://www.donnahay.com.au/online-store/books/a-cooks-guide">A Cook's Guide</a>. I've had the book for awhile but not tried a lot of recipes from it (except the pavlova which is fantastic and one I've made over and over). This recipe is very simple and uses sour cream, which I've never done in a cake before. The result is a very light and airy mixture. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What you will need: </b></span><br />
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<ul style="margin: 0px; padding: 0px;">250g butter</ul>
<ul style="margin: 0px; padding: 0px;">1⅓ cups (235g) brown sugar</ul>
<ul style="margin: 0px; padding: 0px;">3 eggs</ul>
<ul style="margin: 0px; padding: 0px;">2 cups (300g) plain (all-purpose) flour</ul>
<ul style="margin: 0px; padding: 0px;">1½ teaspoons baking powder</ul>
<ul style="margin: 0px; padding: 0px;">⅓ cup (35g) cocoa powder</ul>
<ul style="margin: 0px; padding: 0px;">1 Cup (250ml) sour cream</ul>
<ul style="margin: 0px; padding: 0px;">250g dark chocolate, melted</ul>
<ul style="margin: 0px; padding: 0px;"><b>Chocolate Glaze</b></ul>
<ul style="margin: 0px; padding: 0px;">150g dark chocolate, chopped</ul>
<ul style="margin: 0px; padding: 0px;">⅓ cup (80ml) pouring (single) cream</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 160°C (325°F). Grease a 22cm cake tin. Place the butter and sugar in the bowl of an electric mixer. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Beat until light and creamy. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the eggs and beat well. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sift the flour, baking powder and cocoa over the butter mixture, add the sour cream and chocolate. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix until just combined.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the mixture into the tin and bake for 55 minutes–1 hour or until just set. Cool in the tin.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">To make the chocolate glaze, combine the chocolate and cream in a saucepan over low heat.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stir until smooth. Allow the glaze to stand for 5 minutes.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Spread over the top of the cake. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Serves 8–10. This cake is delicious, with a crumbly texture. I felt that it needed something to break up the cake, hence the raspberries, or if it wasn't the middle of the afternoon, some yummy vanilla ice cream would go down well with this cake too. </span><br />
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-467568712221717452013-03-17T17:36:00.001+11:002013-03-17T17:41:56.121+11:00Donna Hay's Chocolate brownies <span style="font-family: Georgia, Times New Roman, serif;">I have been super absent lately but coping with my first pregnancy has been very tough. Food - everything about food - has really turned me off. In the first trimester I couldn't even talk about food let alone cook, blog or watch my beloved reality cooking shows. Second trimester it eased up a bit and now that I'm in the third trimester I feel like I'm back in the first just a lot bigger and more uncomfortable. With 4 weeks left until B day, and more time on my hands now I've finished up at work, I thought I would attempt some baking (much easier on my tummy than dealing with raw meats!).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I love <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">most of Donna Hay's recipes and her simple chocolate brownie is no exception, it's probably one my favourite recipes. It only takes about an hour to make (not including cooling time) and can be frozen so you don't have to scoff the entire tray in one hit, unless you want to. This is the first time I've ever frozen brownies but I want to have a few treats at the ready for when family and friends come by to meet our newest addition in a few weeks. </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><br /></span>
</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: Georgia, Times New Roman, serif;"><i>What you will need:</i></span><br />
<ul style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: Georgia, Times New Roman, serif; font-size: 12px;">
<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; font-weight: bold;">200g dark chocolate, chopped </span></li>
<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;">250g butter, chopped</li>
<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;">1¾ cups (310g) brown sugar</li>
</span></ul>
<ul style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: Georgia, Times New Roman, serif; font-size: 12px;">
<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;">4 eggs</li>
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<ul style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: Georgia, Times New Roman, serif; font-size: 12px;">
<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;">⅓ cup (35g) cocoa powder, sifted</li>
</span></ul>
<ul style="margin: 0px; padding: 0px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: Georgia, Times New Roman, serif; font-size: 12px;">
<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;">1¼ cups (185g) plain (all-purpose) flour</li>
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<li style="color: #404040; list-style: none outside none; margin: 0px; padding: 3px 0px; text-decoration: none;">¼ teaspoon baking powder</li>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">Preheat oven to 160°C (325ºF). </span><span style="font-family: Georgia, 'Times New Roman', serif;">Place the chocolate and butter in a saucepan over low heat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8NEJrRSFpA5v3uh9aApH1wejkkYKhH1KpZvrlE3j-7CBxhdhqaO_oDI91uzXg_hg0iVnZzkTU7YZ66LsCsJIeVfJJaAgLkTeMmVUeVOYefSZ2LjVmh90NJn_jdyh34_6vEJcj1uYrUM/s1600/IMG_3472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8NEJrRSFpA5v3uh9aApH1wejkkYKhH1KpZvrlE3j-7CBxhdhqaO_oDI91uzXg_hg0iVnZzkTU7YZ66LsCsJIeVfJJaAgLkTeMmVUeVOYefSZ2LjVmh90NJn_jdyh34_6vEJcj1uYrUM/s320/IMG_3472.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">Stir until smooth and a</span><span style="font-family: Georgia, 'Times New Roman', serif;">llow to cool slightly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWbzJWKAwrO15HaxKCJDy-5pU6v45Zx2yzbHRgxLOU0r61hWZb63KLvMTUOq5wsF4wZv_uoDkzY9GqmuMTcTjT6C3q65edVyixpXyYjnWQtmvdvzjBB3Vg8seu-9wEt4pkjiyNvoMsRY/s1600/IMG_3474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWbzJWKAwrO15HaxKCJDy-5pU6v45Zx2yzbHRgxLOU0r61hWZb63KLvMTUOq5wsF4wZv_uoDkzY9GqmuMTcTjT6C3q65edVyixpXyYjnWQtmvdvzjBB3Vg8seu-9wEt4pkjiyNvoMsRY/s320/IMG_3474.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Place the sugar, eggs, cocoa, flour and baking powder in a bowl</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the chocolate mixture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSLv2TvdYKIzCI2mWHN8F4cK4W1tjU3nilKtJzq6I-idKykVzdp9ZR7Z_-O6fzm39L7NmXAqXLJuKksmMLIdx-q_Dzc-Ym8gwYHsb7dOZERQMd7Ih-K54TL5lrQCiN2SRXN9-ydGnyTQ/s1600/IMG_3476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSLv2TvdYKIzCI2mWHN8F4cK4W1tjU3nilKtJzq6I-idKykVzdp9ZR7Z_-O6fzm39L7NmXAqXLJuKksmMLIdx-q_Dzc-Ym8gwYHsb7dOZERQMd7Ih-K54TL5lrQCiN2SRXN9-ydGnyTQ/s320/IMG_3476.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix until combined.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0DTQ1bupi0fFvCZQUSWPFAP0HqbIkXp8Ic6NaO7W_DRRPfBf7Vcxd52ty2VUSGAO3ruTnhtvHNg43z0oUbBLCMeXdcdjBlgbfzoATA7ZyUAgV64lpjMuDfVC2rwjmfwj8mh_a6YkIeQ/s1600/IMG_3477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0DTQ1bupi0fFvCZQUSWPFAP0HqbIkXp8Ic6NaO7W_DRRPfBf7Vcxd52ty2VUSGAO3ruTnhtvHNg43z0oUbBLCMeXdcdjBlgbfzoATA7ZyUAgV64lpjMuDfVC2rwjmfwj8mh_a6YkIeQ/s320/IMG_3477.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour into a lined 20cm-square slice tin </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcKxpD5DheROplb8zWz1kOboSIb4YKbLu6RXhEpKw5E_WsjaJfjSryJuGQ5tNHzUjyFd8m2LhERaWfmIzoplZ3xarHR8Wqw2rFKAmz2negZ-xpvRzDxfWn9k9Ep1Xly5oYQOlikwCBBA/s1600/IMG_3478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcKxpD5DheROplb8zWz1kOboSIb4YKbLu6RXhEpKw5E_WsjaJfjSryJuGQ5tNHzUjyFd8m2LhERaWfmIzoplZ3xarHR8Wqw2rFKAmz2negZ-xpvRzDxfWn9k9Ep1Xly5oYQOlikwCBBA/s320/IMG_3478.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">Bake for 50 minutes or until an inserted skewer withdraws clean (mine didn't take this long so be sure to check it regularly. Mine took about 35 minutes. It it will depend on your oven).</span><br />
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">Allow to cool slightly in the tin before slicing</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">Serve warm or cold. How many pieces you get will depend on how big or small you cut them. This time around I did them small so they are bit size treats for visitors. </span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;"><br /></span>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">Can be served with ice cream and raspberry sauce for a yummy dessert, or sprinkle over some icing sugar for a delicious afternoon snack.</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #404040; font-family: Georgia, Times New Roman, serif; font-size: 12px; line-height: 18px;">To freeze them, once they were cool cut them into desired size pieces, wrapped them twice in cling wrap and once in foil, put them in a sealable container and popped them in the freezer. They will last for up to 3 months in the freezer. </span><br />
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com2tag:blogger.com,1999:blog-1365749674385643546.post-52691719940929976572013-03-05T08:25:00.000+11:002013-03-17T17:36:01.154+11:00Julia Child's Beef Bourguignon<span style="font-family: Georgia, Times New Roman, serif;">When I saw the movie <i>Julie and Julia</i> and instantly went out and purchased Julie Child's "Mastering the Art of French Cooking" thinking that I would make all the recipes and have a great time with them, just like in the movie. Boy, was I wrong. There are about a million recipes in the two volume set and some of them are just plain disgusting (terrine anyone?). But one recipe I had to try was the famous <span style="background-color: white; line-height: 1.1;">Julia Child's Beef Bourguignon. If you want a quick recipe this is not it, nor is it a recipe to make during the week unless you have the entire day off or don't work. </span></span><br />
<span style="background-color: white; line-height: 1.1;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">There are three "stages" in the recipe. I started with the "extras" - the </span><span style="line-height: 17px;">sautéed</span><span style="line-height: 1.1;"> mushrooms and braised onions. You can make both of these in the 3 hours you have when the beef is cooking in the oven. To get them out of the way, I did the first and then set the aside. </span></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><b><span style="line-height: 1.1;">Stage One: </span><span style="line-height: 17px;">Sautéed</span><span style="line-height: 1.1;"> Mushrooms (simplified) </span></b></span></span><br />
<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><b>What you will need:</b></span></span></span><br />
<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">225g Mushrooms, left whole if small or halved/quartered if large (I sliced mine, I prefer it)</span></span></span><br />
<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">1 Tablespoon Extra Virgin Olive OIl</span></span></span><br />
<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">2 Tablespoons Butter</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><br /></span></span></span>
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<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><b>What to do:</b></span></span></span><br />
<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">Heat the oil and butter in a large saucepan. Add the mushrooms. </span></span></span><br />
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<span style="background-color: white;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">Cook until lightly browned. </span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: white; color: blue; line-height: 17px;"><span style="font-family: Georgia, Times New Roman, serif;">Take off the heat and set aside. If you have the recipe book the above recipe is located on page 513. </span></span><br />
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><br /></span></span></span>
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><b>Stage Two: Braised Onions </b></span></span></span><br />
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><b>What you will need: </b></span></span></span><br />
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">18-24 White Onions, peeled</span></span></span><br />
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">1 1/2 Tablespoons Butter</span></span></span><br />
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">1 1/2 Tablespoon Extra Virgin Olive Oil</span></span></span><br />
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">1/2 Cup Beef Stock </span></span></span><br />
<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;">A Herb Bouquet - e.g. parsley sprigs, bay leaf, thyme</span></span></span><br />
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<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><b>What to do:</b> </span><br />
<span style="color: purple; font-family: Georgia, Times New Roman, serif;">Heat the butter and oil together in a saucepan. Add the onions and stir around to coat all ides of the onions. </span><br />
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<span style="color: purple;"><span style="font-family: Georgia, Times New Roman, serif;">Cook for about 10 minutes or until the onions start to brown. Ensure that you stir them around the saucepan regularly to avoid browning in one spot. </span></span><br />
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<span style="color: purple; font-family: Georgia, Times New Roman, serif;">Add the beef stock and herb bouquet. Cover and simmer slowly for 40-50 minutes until the onions are tender. </span><br />
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<span style="background-color: white;"><span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 1.1;"><br /></span></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><span style="color: purple;"><span style="line-height: 1.1;">Set aside until needed. </span></span></span><span style="color: purple;"><span style="background-color: white; line-height: 17px;"> </span><span style="background-color: white; line-height: 17px;">If you have the recipe book the above recipe is located on page 483.</span></span></span><br />
<span style="color: purple; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 17px;"><br /></span></span>
<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 17px;">Stage Three: Beef B</span>ourguignon</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">What you will need: </span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">170g Chunk of bacon (for this recipe I used regular bacon) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon Extra Virgin Olive OIl </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.3kg Chuck/Stewing Steak, cut into 2" chunks </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Carrot, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Onion, sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons Plain Flour </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 Cups Red Wine </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 Cups Beef Stock </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon Tomato Paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Garlic Cloves, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Thyme</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Bay Leaf, crumpled</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OV7FvULBxgjCTTxOpX0nYroQidz6lhMdqRO8uEsFlzo4EwK0OmVjOUBln4GuD8iJG1USsKuevJ_2C6vDuNqmDVi8_8fZNLNzle-H4o4WY0ypAwVjl7xAvqEQH41lps6FHET1s5voJiA/s1600/IMG_3136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OV7FvULBxgjCTTxOpX0nYroQidz6lhMdqRO8uEsFlzo4EwK0OmVjOUBln4GuD8iJG1USsKuevJ_2C6vDuNqmDVi8_8fZNLNzle-H4o4WY0ypAwVjl7xAvqEQH41lps6FHET1s5voJiA/s320/IMG_3136.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>What to do: </b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Remove the rind from the bacon and cut bacon into chunks. Simmer the rind and bacon in water for 10 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Drain the bacon and rind and dry with paper towelling. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 232Deg C. Saute the bacon in the oil for 2-3 minutes or until moderately browned. Remove bacon with a slotted spoon and set aside. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dry the beef chunks with paper towelling. In the same fat that cooked the fat, brown the beef in batches. Remove with a slotted spoon and set aside with the bacon. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cook the onion and carrot in the same fat until browned. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Return the bacon and beef to the casserole dish. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sprinkle over salt, pepper and the flour and toss to coat. Cook in the </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cook the beef in the oven for 4 minutes, uncovered. Toss the beef and return to the oven uncovered for another 4 minutes. Remove the casserole dish from the oven Reduce the oven heat to 160Deg C. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Return the casserole dish to the stove top on moderate heat. Add the wine, stock, tomato paste, garlic, bay leaf, herbs and bacon rind to the dish. Allow to simmer on the stove for a few minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJzokFP9MDCAbDvg41TnUMXIrzcgGbtjuDP5W8yXT8tWiA76VhtFeFyosLsk49qBJBNHfWTenDaJmCC2lHdkZDK8K3LstamG_1hcQnZ4-5jrZSVZjvPMX9OZ479PQMe14pvumJQW99Cs/s1600/IMG_3151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJzokFP9MDCAbDvg41TnUMXIrzcgGbtjuDP5W8yXT8tWiA76VhtFeFyosLsk49qBJBNHfWTenDaJmCC2lHdkZDK8K3LstamG_1hcQnZ4-5jrZSVZjvPMX9OZ479PQMe14pvumJQW99Cs/s320/IMG_3151.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Return to the oven, covered, and allow to cook for at least 3 hours. Stir occasionally. The meat is done when a fork slices through it easily and the liquid will have reduced drastically. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwUfjhAx5ZU68VZIKcbXOwCas2J_FxN3iggN2OzsRh52eUEJMHwztSFKMv5EItY8TJpkyCPyhSqO6C5N0730y-TtgRt6ixcqKJ_oUdIXfPVFyT6DLYN_TnXnU5lSDqX2kMVgdBjy52fg/s1600/IMG_3152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwUfjhAx5ZU68VZIKcbXOwCas2J_FxN3iggN2OzsRh52eUEJMHwztSFKMv5EItY8TJpkyCPyhSqO6C5N0730y-TtgRt6ixcqKJ_oUdIXfPVFyT6DLYN_TnXnU5lSDqX2kMVgdBjy52fg/s320/IMG_3152.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once the meat is cooked, pour the contents through a sieve over a saucepan. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Return the beef casserole to the casserole dish. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Distribute the cooked onions and mushrooms over the meat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIk9WyOcrmt5QCKQPdg1Lg8OSNAY-BCTwUcAJ6eiEPWaB8UCHOI1itvktrA7G3-NzfTNvsTnMQFqNkSlDK4pNP4pRqtaqtLvDggMow9j_DT8K8uHt7aMY8Agurj4Y54YFfVBqM-cLzsY/s1600/IMG_3156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIk9WyOcrmt5QCKQPdg1Lg8OSNAY-BCTwUcAJ6eiEPWaB8UCHOI1itvktrA7G3-NzfTNvsTnMQFqNkSlDK4pNP4pRqtaqtLvDggMow9j_DT8K8uHt7aMY8Agurj4Y54YFfVBqM-cLzsY/s320/IMG_3156.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat the saucepan of sauce over moderate heat and skim the fat off the sauce as it rises to the surface. Allow the sauce to thicken until it coats the back of a wooden spoon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbazO8KAVc86rrfM-rhhpUDrTyTugUChqp4O-KG0gjjW3dtIFGwT7CYXoKJdqZpLe8azUGoIXUP5vDYNF_SZXtbCK9-PAX0Hct0A8G8SAEL2yhtm4gvXVMrPjt2nUyu2PbxJoL3Bm6Eks/s1600/IMG_3157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbazO8KAVc86rrfM-rhhpUDrTyTugUChqp4O-KG0gjjW3dtIFGwT7CYXoKJdqZpLe8azUGoIXUP5vDYNF_SZXtbCK9-PAX0Hct0A8G8SAEL2yhtm4gvXVMrPjt2nUyu2PbxJoL3Bm6Eks/s320/IMG_3157.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the sauce over the meat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmx0GQ6gH4N611PCnscROML_cI4fG67Z8ImKwmqzLco_PkRT-W7fcPwXWbK_gQI_mgvAi84z-3xS8j5ZkCITF2vVRYNsiERB2ZlQfmjMPqXBLcX0RB5n-GpQ89qUYAo5CknJysH5wWnEI/s1600/IMG_3158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmx0GQ6gH4N611PCnscROML_cI4fG67Z8ImKwmqzLco_PkRT-W7fcPwXWbK_gQI_mgvAi84z-3xS8j5ZkCITF2vVRYNsiERB2ZlQfmjMPqXBLcX0RB5n-GpQ89qUYAo5CknJysH5wWnEI/s320/IMG_3158.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To serve immediately: Simmer the casserole of moderate heat for 2-3 minutes. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with your choice of vegies and potatoes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwzcuwqSuug7QsaZ9pL9JxbOq-TslhyphenhyphenqgZP1dHp_WaSo_OECcehxkcZBhNY48wcYqYhx_EACC24ZGfM_CnyXNEbaGOAVgxCISOavV_zl4BrxYgb-7TJfQT3bNQc271xq1LczUqoD-zZg/s1600/IMG_3164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwzcuwqSuug7QsaZ9pL9JxbOq-TslhyphenhyphenqgZP1dHp_WaSo_OECcehxkcZBhNY48wcYqYhx_EACC24ZGfM_CnyXNEbaGOAVgxCISOavV_zl4BrxYgb-7TJfQT3bNQc271xq1LczUqoD-zZg/s320/IMG_3164.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To serve later: When cold, cover and refridgerate. About 15-20 minutes before serving, bring the casserole to simmer on the stovetop, covered. Simmer for about 10 minutes, occasionally stirring. Serve with your choice of vegies and potatoes. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: white; line-height: 17px;"><span style="font-family: Georgia, Times New Roman, serif;">If you have the recipe book the above recipe is located on page 315-317</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For more updates and photos like my Facebook page <a href="https://www.facebook.com/LusciousDelightsBlog">here </a></span><br />
<br />Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-7727369221554853422013-02-11T09:37:00.001+11:002013-02-11T09:37:36.695+11:00Simple Salad - with croutons, feta cheese and proscuitto<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">I like to take lunch to work everyday but there are some weeks where I have little time and no inspiration. This salad ticks all my boxes - quick, yummy and perfect for work. Unfortunately it has no name but it doesn't matter, as long as the salad tastes good it doesn't need a name! </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><i>What you will need (quantities will depend on how much you like to eat so I will let you choose your own)</i>:</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Lettuce, shredded</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Avocado, cubed or slices</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Cucumber, sliced</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Tomato, cubed</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Garlic (the more garlic the spicier the dressing will be), crushed</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Feta Cheese</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Whole Egg Mayonnaise</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Seeded Mustard</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Extra Virgin Olive Oil</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 16px;"><i style="font-style: normal;">Prosciutto</i></span> or Pancetta</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">2 slices of bread, cut into squares </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc4UrIFi2nW489dIbuSiA7Y4X7h1EV1Eheb7SYYJy5IbQ1-043Xts1rfrlHDuJR4EX9_bEvLm0CHEgZjiWp7I90_svIuHYYeUk0020Pax_k7rJxTSiy-svCELMlzuAOzGz0Ta0hngmlU/s1600/IMG_2648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc4UrIFi2nW489dIbuSiA7Y4X7h1EV1Eheb7SYYJy5IbQ1-043Xts1rfrlHDuJR4EX9_bEvLm0CHEgZjiWp7I90_svIuHYYeUk0020Pax_k7rJxTSiy-svCELMlzuAOzGz0Ta0hngmlU/s400/IMG_2648.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">First I make the dressing which is generally ¼ cup of mayonnaise and ¼ cup of seeded mustard. Give it a mix together and taste. If you like the taste of the mustard, add more mustard, and vice versa for the mayo. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMr6c0fWfpkdlw8l7UmarbJjZ7i8H5XQK6pMp-de7Fb14o7dxY20iIB7h2tPrOgmFvcuiQWhMtx7iAKpAd-m6rk2Rlq4n3qaaw0hNxtA8aBH558H5kLq6FDLrWEqONR47OZ9uFlTTuOg/s1600/IMG_2652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMr6c0fWfpkdlw8l7UmarbJjZ7i8H5XQK6pMp-de7Fb14o7dxY20iIB7h2tPrOgmFvcuiQWhMtx7iAKpAd-m6rk2Rlq4n3qaaw0hNxtA8aBH558H5kLq6FDLrWEqONR47OZ9uFlTTuOg/s400/IMG_2652.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressing</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Next I make the croutons. Cut the bread into sizeable chunks. You can use fresh bread, it doesn't have to be stale bread. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5nOwU8qpTKWMaOCY7x6tEkHg4rio2sDXo_ibA2C9-MZrPLGGyZaiAS4WRYtLsh1f_kRqwUN7tgbg9ibWEo7WZJMw3h00yrtV3EEqpkbf-6NQw2WOGa_L6Z-RaPNWkR2cyQBqDg_v12Y/s1600/IMG_2653.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5nOwU8qpTKWMaOCY7x6tEkHg4rio2sDXo_ibA2C9-MZrPLGGyZaiAS4WRYtLsh1f_kRqwUN7tgbg9ibWEo7WZJMw3h00yrtV3EEqpkbf-6NQw2WOGa_L6Z-RaPNWkR2cyQBqDg_v12Y/s400/IMG_2653.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread chunks</td></tr>
</tbody></table>
<div>
Mix together some extra virgin olive oil and crushed garlic. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5HD-3dJf6IP-rXDDXyi204hw_dmiJpOg7dLdaW59LPO3fjFEBxMnF8RQ6T_aBqlYWSRjKept2nXkVbs6geq-O8lhjYeOxe7nWo40EvPsSYZlrGi08sWjOdbQ7n0hVnoV9p35Mexw3OA/s1600/IMG_2654.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5HD-3dJf6IP-rXDDXyi204hw_dmiJpOg7dLdaW59LPO3fjFEBxMnF8RQ6T_aBqlYWSRjKept2nXkVbs6geq-O8lhjYeOxe7nWo40EvPsSYZlrGi08sWjOdbQ7n0hVnoV9p35Mexw3OA/s400/IMG_2654.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive oil and garlic mix<span class="Apple-style-span" style="font-size: small;"><br /></span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Toss the bread through the olive oil/garlic mix until coated.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CIx8wFVRh2ltFkSynHbmFStNM_pivycV8IiUbK0BczGtdalUJvVNWhCkZrl3pCsMcS9zh3EPfiB4sy5YSbN9GuA9b3oHxeUdEtBA-s8xThN6OEnzi3aVFbi1IKndoAJZLjLKrcA2yoY/s1600/IMG_2655.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CIx8wFVRh2ltFkSynHbmFStNM_pivycV8IiUbK0BczGtdalUJvVNWhCkZrl3pCsMcS9zh3EPfiB4sy5YSbN9GuA9b3oHxeUdEtBA-s8xThN6OEnzi3aVFbi1IKndoAJZLjLKrcA2yoY/s400/IMG_2655.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coated bread</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Lay the coated bread on a lined baking tray and put in the oven. I generally put the oven on about 200<span lang="EN-US" style="font-size: 12pt;"><b>°</b>C but you will need to watch them because they crisp up quickly. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"><b><br /></b></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gMUevW2H_xfPjtBByJeAMejZRYMWbdLACQ5-nLdz1ciJui0BNFtJgJ4Q4SnkGtS8O-go8unuMuQnJfM1DRGhMlvZa5CpXeMf7R4e-DJWZe3tOTGS3aTvK3Lm4KkZgbaWB3FZMNp85dU/s1600/IMG_2660.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gMUevW2H_xfPjtBByJeAMejZRYMWbdLACQ5-nLdz1ciJui0BNFtJgJ4Q4SnkGtS8O-go8unuMuQnJfM1DRGhMlvZa5CpXeMf7R4e-DJWZe3tOTGS3aTvK3Lm4KkZgbaWB3FZMNp85dU/s400/IMG_2660.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked croutons</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">On the same tray you cooked the croutons, place your chosen meat slices on the baking paper and cook in the oven until crispy. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxtUwJhyKpnBV-MKD8pZ_cPWt7c40LDaZoPBtS0p3-07yiSx3du1urlz4Ly3U5B4PlbZ2eMSQQsuumfdROB-jrFLrIS4FPnAkzl3UX_mm4d3_EloWPz3y-QzZmOtIqmyGPhBUGhBKIMs/s1600/IMG_2664.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxtUwJhyKpnBV-MKD8pZ_cPWt7c40LDaZoPBtS0p3-07yiSx3du1urlz4Ly3U5B4PlbZ2eMSQQsuumfdROB-jrFLrIS4FPnAkzl3UX_mm4d3_EloWPz3y-QzZmOtIqmyGPhBUGhBKIMs/s400/IMG_2664.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked pancetta</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">When done, assemble your salad - place the lettuce, tomatoes, cucumber, avocado, feta cheese, croutons and crumbled pancetta or proscuitto into a bowl. Drizzle the dressing over the entire salad and toss to coat. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Salad</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">If you're making this the night before, like I usually do, put all the ingredients except the croutons and dressing, into a tupperware container. In separate containers store the croutons and dressing. Keep the croutons out of the fridge as they will go very soft and chewy. When you're ready to eat lunch at work, put everything together in a bowl and toss to coat with the dressing. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Do you have a favourite lunch salad?</span><br />
<br />
<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i>Like my Facebook page <a href="http://www.facebook.com/LusciousDelightsBlog">here</a> for more updates and photos </i></span><br />
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<div class="separator" style="clear: both; text-align: center;">
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-88959958914249289462013-01-22T09:22:00.003+11:002013-01-24T09:05:22.216+11:00Hungarian Cake - Gerbeaud (Zserbo) <span style="font-family: Georgia, Times New Roman, serif;">It was recently my Dad's birthday and so I wanted to make him a special cake, not like the ones I'd done in the past <a href="http://www.flickr.com/photos/keirarizk/5376295867/in/set-72157625563400411">here</a>. Being Hungarian, my number one thought was to make him one of his favourite Hungarian cakes. It wasn't hard to find a good recipe online, thanks to <a href="http://theeccentriccook.blogspot.com.au/">The Eccentric Cook</a>. So my Saturday mission was to make this cake as close to the original my Grandma used to make for us years ago. The funniest part of the day was when we asked my 4 year old nephew if he liked the cake and he said "yes". When we asked him if he would like the cake without the chocolate top he said "no". Gotta love the kids and their chocolate!! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: blue;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>What you will need for the cake: </b></span></span><br />
<div class="separator" style="background-color: white; clear: both; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">24x40cm pan </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">850g Plain Flour</span></div>
<div class="separator" style="background-color: white; clear: both; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon Baking Powder</span></div>
<div class="separator" style="background-color: white; clear: both; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">600g Butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">125g Sugar + 1 teaspoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Eggs</span></div>
<div class="separator" style="background-color: white; clear: both; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 pack of active dry yeast (7g)</span></div>
<div class="separator" style="background-color: white; clear: both; line-height: 20px; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">200ml Milk + 2 tablespoons</span></div>
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<span style="color: blue;"><b><span style="font-family: Georgia, Times New Roman, serif;">What you will need for the filling:</span></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">400g Ground Walnut</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">300g Sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">500g Apricot Jam or Preserve - the denser the better</span></div>
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<span style="color: blue;"><b><span style="font-family: Georgia, Times New Roman, serif;">What you will need for the chocolate coat: </span></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">220g Dark Chocolate</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 tablespoons Sunflower Oil</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBga9QtTXPtE8tYNxvWno6ZghK4mWwITaux-5EUlDiwaQdgF4dM6v4CCiReXBWbRafHD-MQ0G9xG2qSOv8NRTBLEtK8uLJuhUDzoG_P2JkQIomL8KinqZFJYq3q-LRxy6q-aFm6cMRswA/s1600/IMG_3380.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBga9QtTXPtE8tYNxvWno6ZghK4mWwITaux-5EUlDiwaQdgF4dM6v4CCiReXBWbRafHD-MQ0G9xG2qSOv8NRTBLEtK8uLJuhUDzoG_P2JkQIomL8KinqZFJYq3q-LRxy6q-aFm6cMRswA/s320/IMG_3380.jpg" width="320" /></a></td></tr>
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<span style="color: blue;"><span style="font-family: Georgia, Times New Roman, serif;"><b>What you need to do: </b></span></span></div>
<span style="background-color: white; line-height: 20px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Dissolve the yeast and 1 teaspoon of sugar in the 2 tablespoons of milk.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhleymLg05ebIj_E_JRIUGzEC0OtWOg0X_i24DUK0kFee6LROhS154xmQ6w4M8c8cVPCInJUoacOSy1mOnh0gGTqdyFoghv5ORboszjZ7-ht-QWKAmhpZovBiDIy6JjW80Lzg0KiB3ztk/s1600/IMG_3381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhleymLg05ebIj_E_JRIUGzEC0OtWOg0X_i24DUK0kFee6LROhS154xmQ6w4M8c8cVPCInJUoacOSy1mOnh0gGTqdyFoghv5ORboszjZ7-ht-QWKAmhpZovBiDIy6JjW80Lzg0KiB3ztk/s320/IMG_3381.jpg" width="320" /></a></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: left;">Let it sit covered until it's foamy (you can't see it's foamy in the photo below unfortunately).</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtPn1rwRgXeHwrB1a-4-owwp2mTTH6zghRmmIgGiKlvzvcMGx9u2RrEaqLtp1lRSED-deB6kER0f3xcd653v7MNqtWxd_x4ccO6jPH6t4XpnvAFYQqyhVkhKQBAi0QCkpX1kXwF1WStw/s1600/IMG_3383.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtPn1rwRgXeHwrB1a-4-owwp2mTTH6zghRmmIgGiKlvzvcMGx9u2RrEaqLtp1lRSED-deB6kER0f3xcd653v7MNqtWxd_x4ccO6jPH6t4XpnvAFYQqyhVkhKQBAi0QCkpX1kXwF1WStw/s320/IMG_3383.jpg" width="320" /></a></td></tr>
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<span style="background-color: white; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">Combine the flour with the baking powder. </span></span></span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: left;">Cut the butter in the flour (see here for </span><a href="http://culinaryarts.about.com/od/bakingdesserts/ss/pastrycut.htm" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: left;">instructions</a><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: left;">). </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIL8Le3XruX76bzM1hQVwnFHL7d3QFHQTi9a3KiyLwEA8GTQqelrN36V4g7k-ars4pNicRAurfUQ5O3DgWi5VL27m1qshezWL79lbPW6pVanp8jVf2QWScpUproj2EOlN5N9dj5MrX8A/s1600/IMG_3385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIL8Le3XruX76bzM1hQVwnFHL7d3QFHQTi9a3KiyLwEA8GTQqelrN36V4g7k-ars4pNicRAurfUQ5O3DgWi5VL27m1qshezWL79lbPW6pVanp8jVf2QWScpUproj2EOlN5N9dj5MrX8A/s320/IMG_3385.jpg" width="320" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px; text-align: left;">Mix the sugar with the eggs. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJHFcfi4yHTNSbciq_1QiZ1dzF98boHvR0oFKPRK6_nWVgFO_iF1TLm7I-_nFKdovulkB3m9ADBIXHCxQcoSt7IjSV51g0VhG57S1TxuiIscpSC4JwPpqWW-4dEh7Pb8C_uEmSXQhPTU/s1600/IMG_3387.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJHFcfi4yHTNSbciq_1QiZ1dzF98boHvR0oFKPRK6_nWVgFO_iF1TLm7I-_nFKdovulkB3m9ADBIXHCxQcoSt7IjSV51g0VhG57S1TxuiIscpSC4JwPpqWW-4dEh7Pb8C_uEmSXQhPTU/s320/IMG_3387.jpg" width="320" /></a></td></tr>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: left;">Add the sugary egg mixture and yeast to the flour and mix it together. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fHFQAU4D3C-58bl9Ng_TOP1eB2ZcevduU50X9Uz0c4ZIqX_LQ-eBMM9uM8J1dDz6gajXLNHlqRrrT3ADnypxXFwG5wyibaEpV2P_UyhiQDT1NUbBMA3mFWTMgu9_iJNGJNZOV4GxN2k/s1600/IMG_3388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2fHFQAU4D3C-58bl9Ng_TOP1eB2ZcevduU50X9Uz0c4ZIqX_LQ-eBMM9uM8J1dDz6gajXLNHlqRrrT3ADnypxXFwG5wyibaEpV2P_UyhiQDT1NUbBMA3mFWTMgu9_iJNGJNZOV4GxN2k/s320/IMG_3388.jpg" width="320" /></a></div>
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<span style="background-color: white; line-height: 20px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Add in the milk gradually, never add the whole thing, and work it together. </span></span></div>
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<span style="background-color: white; line-height: 20px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">It becomes quite a wet dough at this point. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXzBifsA18bFhX4QVCUL3nItZ2KSVaug_7BlZ4c971IdzfFRC0xVAskAE1b3QBQagvW_xVsHAlD5nXE6lkA-sjhsRR1wt5DaQWm-fw5hZuAc9QjiARYokpKCK36Wf0hDcNVrtykrjQKE/s1600/IMG_3390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXzBifsA18bFhX4QVCUL3nItZ2KSVaug_7BlZ4c971IdzfFRC0xVAskAE1b3QBQagvW_xVsHAlD5nXE6lkA-sjhsRR1wt5DaQWm-fw5hZuAc9QjiARYokpKCK36Wf0hDcNVrtykrjQKE/s320/IMG_3390.jpg" width="320" /></a></div>
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<span style="background-color: white; line-height: 20px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Knead the dough until it won't stick to your fingers. This will happen after kneading for awhile. I added extra flour to my work surface and the dough as I went. </span></span></div>
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<span style="background-color: white; line-height: 20px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Divide the dough into 4 equal parts. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Starting with one part of dough, roll it to the size of your pan and place it in the pan. If the dough breaks it's OK, you can knead it back together with your fingers. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put the dough into the pan. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spread the dough with the apricot preserve lightly.</span><span style="background-color: transparent;"> </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the sugar and ground walnut together.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKDpwzfc-KamKnZBjPBWzigibukTxd9lk7yNdr1gRN11IlmhRXU3W75wPSeEmURUfoTvof9Qca8oU2iEurbCwA6dY2zShxrPPGT3hG_Ym02vqYNLlBVP5cYt67T5l0fzVh8YCaSpHCmk/s1600/IMG_3398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKDpwzfc-KamKnZBjPBWzigibukTxd9lk7yNdr1gRN11IlmhRXU3W75wPSeEmURUfoTvof9Qca8oU2iEurbCwA6dY2zShxrPPGT3hG_Ym02vqYNLlBVP5cYt67T5l0fzVh8YCaSpHCmk/s320/IMG_3398.jpg" width="320" /></a></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: left;">Sprinkle it generously on the preserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclWZyBuBwzhE5IimUmOXK8X29X_F9fnqAJ0sDEGST_LEEHbwoOG-p8tqX_idNboCbrbZNyU6Xm9YH_Hech-9088VEwn4ozrSGRgJObcYLVfkERPvoxvD8LKkjMKaQAdCrgU4gqPRneY0/s1600/IMG_3399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclWZyBuBwzhE5IimUmOXK8X29X_F9fnqAJ0sDEGST_LEEHbwoOG-p8tqX_idNboCbrbZNyU6Xm9YH_Hech-9088VEwn4ozrSGRgJObcYLVfkERPvoxvD8LKkjMKaQAdCrgU4gqPRneY0/s320/IMG_3399.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Repeat the process with the other 3 parts of the dough. Roll one out, try to make it on top of the filling and spread another layer of filling on it. Repeat and again repeat finishing the cake with the last layer of dough.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTRm-Cd-799JXVf21MntE6xI2o9DFo2yLPt6gYhwL3Oalr9S-YSNGMn2Z_-MIWYu636VWdWHaxFJ1mQeSgv0Q6DHwTjsjaadT3n2EYXi_COWexWUhxiNCwodSjMRn4SOAGk7c9n66v4c/s1600/IMG_3401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTRm-Cd-799JXVf21MntE6xI2o9DFo2yLPt6gYhwL3Oalr9S-YSNGMn2Z_-MIWYu636VWdWHaxFJ1mQeSgv0Q6DHwTjsjaadT3n2EYXi_COWexWUhxiNCwodSjMRn4SOAGk7c9n66v4c/s320/IMG_3401.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last layer</td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif;">Let it sit for an hour and then bake it on 180C for 30 minutes. I actually baked mine at about 130C because my oven can get quite hot and I didn't want it to burn. I then left it in the hot oven (switched off) to cool down a bit after 30 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlsMpp4WwBwF7HjsQYU6PwVHlyyQa-D2e75NDDTx9XVY_pP0NULxiT1dq1wa5vRj6SRPTawmAj1uNHefdikiIzR7wQW-rcjyYJuQU29tx57Z7StugUddGUn6B5cP-G8HSTKmgmhyphenhyphenNB8M/s1600/IMG_3403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlsMpp4WwBwF7HjsQYU6PwVHlyyQa-D2e75NDDTx9XVY_pP0NULxiT1dq1wa5vRj6SRPTawmAj1uNHefdikiIzR7wQW-rcjyYJuQU29tx57Z7StugUddGUn6B5cP-G8HSTKmgmhyphenhyphenNB8M/s320/IMG_3403.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When the cake is ready, let it chill before spreading the chocolate on top. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt the chocolate with the oil once the cake is cooled. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When the chocolate sauce is runny, just pour it on the cake and make it even on the top. </span></div>
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<span style="background-color: transparent;"><span style="font-family: Georgia, Times New Roman, serif;">Let the cake rest overnight in the fridge for the best flavour. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrircPy67Wsdo7xJ4dhXHmQyvQRymGnvqqM6_nVR5JAZfnHdyjoTXckRmC7Rrx79QVzsjQkl2Yb0Z3kY12PT35SMiQa4B17qkQq3AhihyphenhyphenKGwQjtCRr6GxQMdJD4NEtFcTvVlJbQItRZg/s1600/IMG_3408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrircPy67Wsdo7xJ4dhXHmQyvQRymGnvqqM6_nVR5JAZfnHdyjoTXckRmC7Rrx79QVzsjQkl2Yb0Z3kY12PT35SMiQa4B17qkQq3AhihyphenhyphenKGwQjtCRr6GxQMdJD4NEtFcTvVlJbQItRZg/s320/IMG_3408.jpg" width="320" /></a></div>
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<span style="color: blue; font-family: Georgia, Times New Roman, serif;">A few things I learnt that I would do differently next time: </span></div>
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<ul>
<li><span style="color: blue; font-family: Georgia, Times New Roman, serif;">use more Apricot jam </span></li>
<li><span style="color: blue; font-family: Georgia, Times New Roman, serif;">use less ground walnuts (about 250g)</span></li>
<li><span style="color: blue; font-family: Georgia, Times New Roman, serif;">not use olive oil with chocolate (olive oil is too strong of a flavour) - <span style="color: purple;">found out from the source that using Sunflower oil is the best and will give a great flavour and texture to the chocolate</span></span></li>
<li><span style="color: blue; font-family: Georgia, Times New Roman, serif;">make the chocolate layer much MUCH thinner</span></li>
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<span style="color: red; font-family: Georgia, Times New Roman, serif;">For more photos and updates visit my Facebook page <a href="https://www.facebook.com/LusciousDelightsBlog">here </a></span></div>
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com4tag:blogger.com,1999:blog-1365749674385643546.post-36012204757023772842013-01-18T07:56:00.001+11:002013-01-18T07:56:43.947+11:00Rocky Road - simple work treat<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> I've never made rocky road, crazy I know, so for Christmas I wanted to try it and bring some to work. It was a success, luckily, but I'm not overly fussed on the recipe I chose from <a href="http://www.cadburykitchen.com.au/recipes/view/the-ultimate-rocky-road/1/">Cadbury's</a> <b>.</b><b> </b>I think I need to keep hunting out the perfect Rocky Road recipe. It's well worth trying though because this one is very easy and took barely any time at all. I did chaneg the ingredients slightly to suit what was available. </span></span><b><br /></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-weight: normal;"><b>What you will need: </b> </span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">1½ cups Marshmallows, halved</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">1 cup peanuts, chopped (I selfishly left these out because I hate nuts) </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">¾ cup red glacé cherries, halved (instead I used mini red frogs) </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">200g Cadbury Dark Baking Chocolate<a href="http://www.cadburykitchen.com.au/products/view/baking-block/" target="_blank"></a>, chopped*</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">200g Cadbury Milk Baking Chocolate<a href="http://www.cadburykitchen.com.au/products/view/baking-block/" target="_blank"></a>, chopped*</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;">150g shortbread finger biscuits, broken (I forgot about these so didn't include them) </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-weight: normal;"><i>*to make life simple I bought the chocolate bits so there was no chopping </i></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkM9FcvjQY5yHSOXD651wgRzs7Bgtdqf4haCKzfuFU0a6vne4oIY2CXZNEuzUtchWVbuOf0Eiwdli80KW3dHz7G2erGvrRdDqAzlg_V3GeU__kIFIC4O0PSWVCUQUvEjcF7GNqcZsCanQ/s1600/IMG_3179.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkM9FcvjQY5yHSOXD651wgRzs7Bgtdqf4haCKzfuFU0a6vne4oIY2CXZNEuzUtchWVbuOf0Eiwdli80KW3dHz7G2erGvrRdDqAzlg_V3GeU__kIFIC4O0PSWVCUQUvEjcF7GNqcZsCanQ/s320/IMG_3179.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>What to do: </b> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Combine ⅓ each of the marshmallows, peanuts and cherries and set aside.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Melt together the milk and dark chocolate in a glass bowl over
simmering water, making sure the bowl doesn’t touch the water (I just melted the chocolate in a saucepan but you have to be careful because if it gets too hot the chocolate will seize and be ruined. I half melted the chocolate, turned off the heat and continued to stir the rest of the chocolate until melted). </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHz78g3bvryPw0Lr9ZiXbQW66WzFdSvyr5YBEEMJOevaukYBEyz3gSZ5UcT6xvugBrNbPoMZgG2zeRh4VW3xcWeVajvddzuOJ-sxWHfP_1YDS81xecoOQzWCce68OAQEM_wk5u0z_350/s320/IMG_3182.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half metled, turn off the heat here</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RmuT8k64wT-eRGr4BBUzuPwUMmsbCzbSDMNmQNxTP5JUpv-YsAfqX7SNxf4vy39frcmjYd279IOdiZiROyTmYPR6-iQ-MsnKxLynoouLvJwjKaRas9QfkPqNbsa60w2zxRgiAIt17dM/s1600/IMG_3183.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RmuT8k64wT-eRGr4BBUzuPwUMmsbCzbSDMNmQNxTP5JUpv-YsAfqX7SNxf4vy39frcmjYd279IOdiZiROyTmYPR6-iQ-MsnKxLynoouLvJwjKaRas9QfkPqNbsa60w2zxRgiAIt17dM/s320/IMG_3183.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melted chocolate</td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;">Stir the biscuits and remaining marshmallows, peanuts and cherries
into the melted chocolate.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhIkkbBeoBmvamI94Ct6V3hkDHkCJfOZAIxm2Jvy12bKn3CoRCFUkx1hgA2wOP3XDDmMDjUrwKwATMnVfICX6lFC5NG1e7NmCag_OHUlSGUZqXv34xHOTcUi-I8u6FjLYAjn8cdqnb-c/s1600/IMG_3184.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhIkkbBeoBmvamI94Ct6V3hkDHkCJfOZAIxm2Jvy12bKn3CoRCFUkx1hgA2wOP3XDDmMDjUrwKwATMnVfICX6lFC5NG1e7NmCag_OHUlSGUZqXv34xHOTcUi-I8u6FjLYAjn8cdqnb-c/s320/IMG_3184.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix ingredients together</td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">Spoon mixture into a lined 18cm × 30cm slice
pan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BZk9KZrbztNk4mBHReUQyRuWvOq1JiRGEsBrs8Zt7ILHxjhLeQ2gEejFdhml1UzldQNmuhH8eOOdt9lfNop0id-JIZXo8wGVHxTMLQdoyNLve-Jwj1c3khAMz3HUNVMl8yrMk1pq52E/s1600/IMG_3186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BZk9KZrbztNk4mBHReUQyRuWvOq1JiRGEsBrs8Zt7ILHxjhLeQ2gEejFdhml1UzldQNmuhH8eOOdt9lfNop0id-JIZXo8wGVHxTMLQdoyNLve-Jwj1c3khAMz3HUNVMl8yrMk1pq52E/s320/IMG_3186.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Gently press the reserved marshmallow mix into the top of the
slice. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFToiNWOaIsdCWBaXwcuvL8wp2VESdWpzrZLYzmkFMaUGnEbMaqZOy4Xua0Zi3cY72RPPLvfVHlKiK0ekyt1StFwuHSicPp3GbGOkyVBZ1RRw2Ut1dFclGdJRG_8RKLTUO3w4brB2WLk/s1600/IMG_3188.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFToiNWOaIsdCWBaXwcuvL8wp2VESdWpzrZLYzmkFMaUGnEbMaqZOy4Xua0Zi3cY72RPPLvfVHlKiK0ekyt1StFwuHSicPp3GbGOkyVBZ1RRw2Ut1dFclGdJRG_8RKLTUO3w4brB2WLk/s320/IMG_3188.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squish in some extra filling</td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;">Chill until firm and then slice into squares to serve.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MbRfbqPmKrON0KUjNFCYtD69yT0cQXgwKKDzGF4slh9JTLPZgY7_7hQVLcWNL33lmAWp5wNrwMkA7oO9TdqTJbCQEjrfyW15MXTAvPwZocWotPgb-SP8OpWzZa6ZbEiBXRfGRXSlsFI/s1600/IMG_3190.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MbRfbqPmKrON0KUjNFCYtD69yT0cQXgwKKDzGF4slh9JTLPZgY7_7hQVLcWNL33lmAWp5wNrwMkA7oO9TdqTJbCQEjrfyW15MXTAvPwZocWotPgb-SP8OpWzZa6ZbEiBXRfGRXSlsFI/s320/IMG_3190.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chock full of marshmallow & red frogs</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKutKQ_jOjQjVySwFTtx5p2BrIwjXnoBb7AxqDObsysJ8v-PBzeciZBh3XGnaK1cqhri6ThQsqxpwU5QeSjzYBryYc1r4ThLwMN3SVSz8rOebw1DZuitVwuJpvukOhtT9tAGpHRbL_yLY/s1600/IMG_3192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKutKQ_jOjQjVySwFTtx5p2BrIwjXnoBb7AxqDObsysJ8v-PBzeciZBh3XGnaK1cqhri6ThQsqxpwU5QeSjzYBryYc1r4ThLwMN3SVSz8rOebw1DZuitVwuJpvukOhtT9tAGpHRbL_yLY/s320/IMG_3192.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Version - Rocky Road</td></tr>
</tbody></table>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJhXmS0XfOC5iPINE6Tsle-LxlvxrdkFXRNkEWtSEodMHzXSiPAMsCMVtyrPSy-rgBaux-h98P4EVQuAtR5JfYarT9VxD0kytUMhRFZVKmXyec9oRiUX-XOG9xQor3urePeSX-EIj6ig/s1600/IMG_3195.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJhXmS0XfOC5iPINE6Tsle-LxlvxrdkFXRNkEWtSEodMHzXSiPAMsCMVtyrPSy-rgBaux-h98P4EVQuAtR5JfYarT9VxD0kytUMhRFZVKmXyec9oRiUX-XOG9xQor3urePeSX-EIj6ig/s320/IMG_3195.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close up</td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;">The rocky road went down a treat at work (and Christmas day for my family - they insisted). But I still need to find the perfect recipe that satisifies all my taste buds.Do you have a tried, tested and loved rocky road recipe? </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">For more photos and updates visit my Facebook page<a href="https://www.facebook.com/LusciousDelightsBlog"> here </a></span><br />
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<br />Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-41535178616125223062013-01-11T13:39:00.001+11:002013-01-11T13:39:34.599+11:00Foodie Friends Friday You always know how quickly a week has passed because Foodie Friends Friday comes up. Over the seasonal break I have been very quiet and honestly, barely did any cooking (take away and restuarants were my best friend). But this year I will get back into the swing of things, plus have a lot of time to cook and bake when I'm on maternity leave which I'm very excited about (the cooking and the baby!).<br />
<br />
Before getting in to this week's FFF giveaway I would re-share an a recipe from early last year - Roast Chicken with Verjuice. I loved making this, as it was my first ever roast chicken, and it was so easy. Check it out <a href="http://lusciousdelights.blogspot.com.au/2012/06/roast-chicken-with-verjuice.html">here</a> <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1O4PAyhi1ieq45ku8EwcusWYZFY2nuv8qoxGg0ryfxr1utXOfcE7ShC9AkfkfXY84HZblsBkdZVwbkTZ9Tv1HQMrd5Sl2PnLIi9O94DkUhdxPCVQaFmKzPgjSmIy6TF5x4UsQgfC9WIs/s1600/IMG_1139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1O4PAyhi1ieq45ku8EwcusWYZFY2nuv8qoxGg0ryfxr1utXOfcE7ShC9AkfkfXY84HZblsBkdZVwbkTZ9Tv1HQMrd5Sl2PnLIi9O94DkUhdxPCVQaFmKzPgjSmIy6TF5x4UsQgfC9WIs/s320/IMG_1139.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast Chicken with Verjuice</td></tr>
</tbody></table>
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This week's sponsor is Broken Treasures, who is giving away two sets of stamps (US Shipping only).You can view Broken Treasure's itemson her <a href="http://ejoym.blogspot.com/">blog</a> on <a href="https://www.facebook.com/brokentreasure">Facebook</a> and<a href="https://twitter.com/brokentreasures"> Twitter</a><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b-j4Fw9XgUyGdpkcarNrRk0ARfPkObtGixN1AeqTk0VoEhdsfzWncU-fcBqmBR2DS_Op_pPaYv6AyeeJv4ygjfauRk3vt_xK3iYCuPxqidIfkq5ZagSTXp1IXGqBNdrBaGjSmbfmURU/s1600/Stamp+Set+Pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b-j4Fw9XgUyGdpkcarNrRk0ARfPkObtGixN1AeqTk0VoEhdsfzWncU-fcBqmBR2DS_Op_pPaYv6AyeeJv4ygjfauRk3vt_xK3iYCuPxqidIfkq5ZagSTXp1IXGqBNdrBaGjSmbfmURU/s320/Stamp+Set+Pic.jpg" width="320" /></a></div>
This week's hosts are:<br />
<a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday</a> <br />
<a href="http://www.busyvegetarianmom.com/">Tracy at Busy Vegetarian Mom</a><br />
<a href="http://www.robynsview.com/">Robyn's View</a><br />
<a href="http://marlys-thisandthat.blogspot.com/">Marlys at This and That </a><br />
<a href="http://walkingonsunshinerecipes.com/">Lois at Walking on Sunshine</a><br />
<a href="http://www.fromcalculustocupcakes.com/">From Calculus to Cupcakes</a><br />
<a href="http://www.feedingbig.com/">Feeding Big</a> <br />
<a href="http://www.binomialbaker.blogspot.com/">Binomial Baker </a><br />
<a href="http://www.spatulasonparade.blogspot.com/">Spatulas on Parade</a><br />
<a href="http://www.alilcountrysugar.blogspot.com/">A lil Country Sugar</a><br />
<a href="http://www.adornedwell.blogspot.com/">Adorned Well</a> <br />
<a href="http://www.cindysrecipesandwritings.com/">Cindy's Recipes and Writings</a><b><b></b></b><br />
<a href="http://www.wineladycooks.blogspot.com/">Winelady Cooks</a><br />
<a href="http://www.noshmyway.com/">Nosh My Way</a><br />
<a href="http://www.hungrylittlegirl.com/">Hungry Little Girl</a><br />
<a href="http://www.chefpickykid.com/">Chef Picky Kid</a><br />
<br />
Last week's winners<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6Qaa-cvWKf-s3RONCDJKzddmfe9GSvEqlZI8wDNy4DwBGv255NV55cBd__hoL7jhaXYm9YU9417E2aVcLlLpp43fe0x64K_aMNTMqMo-WWd-XT-bBe8GBq2EkH06AFSzpeJVZ3E_vh0/s1600/268419_10151402463940539_1626091238_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6Qaa-cvWKf-s3RONCDJKzddmfe9GSvEqlZI8wDNy4DwBGv255NV55cBd__hoL7jhaXYm9YU9417E2aVcLlLpp43fe0x64K_aMNTMqMo-WWd-XT-bBe8GBq2EkH06AFSzpeJVZ3E_vh0/s1600/268419_10151402463940539_1626091238_n.jpeg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8VPNIFFAt5nUf_6odI5FJC-SCMhUMkWeuKZDj3ZJqovHwnbytnJ64IvfnDo__sLtQgkJ7sfgfR_k77sC3F8SWk_j3yzwOcNjOLoP70ezT7zUVcTfivXBsOzqhj_Z1IGn_V7pYUqP3YE/s1600/LinkyPartyRules.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8VPNIFFAt5nUf_6odI5FJC-SCMhUMkWeuKZDj3ZJqovHwnbytnJ64IvfnDo__sLtQgkJ7sfgfR_k77sC3F8SWk_j3yzwOcNjOLoP70ezT7zUVcTfivXBsOzqhj_Z1IGn_V7pYUqP3YE/s1600/LinkyPartyRules.jpeg" /></a></div>
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/34991c3/" id="rc-34991c3" rel="nofollow">a Rafflecopter giveaway</a>
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<!-- end InLinkz script -->Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-37564970770858506102013-01-08T08:33:00.001+11:002013-01-08T08:33:10.312+11:00Satay Beef - the easiest & best recipe <span style="color: blue; font-family: Times, Times New Roman, serif;">I love a good satay but finding the perfect recipe has not been easy (and I have tried a few). So I decided to ask my trusty friend - Google - for some assistance, and I came upon <a href="http://www.bestrecipes.com.au/">Best Recipes</a>. I can't stress enough how easy this recipe was and with so many ingredients I already had in my cupboard it made it even better. Even the husband loved it. Next I will try it with chicken!!! </span><br />
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<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;"></span></div>
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<span style="color: blue; font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<i><span lang="EN-US" style="color: red; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">What you
will need: </span></i></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">500g
beef, thinly sliced </span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">1
Tablespoon Extra Virgin Olive Oil</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">1 large
Onion, sliced</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">1 Garlic
clove, crushed</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">1 small
Red Chilli, thinly sliced </span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">1
teaspoon Lemon Rind, grated</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">2-3
teaspoons Curry Powder</span></div>
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<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">1
Tabelsppon Soy Sauce</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">2
Tablespoons Peanut Butter </span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">250ml
Coconut Milk</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">2
Tablespoons Coriander, chopped</span></div>
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<span style="color: blue; font-family: Times, Times New Roman, serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOsKScPiU6d3YQm1gOb_M5MVelafheAb_WFldB2GQ7zMTzx4HBWZQhdPVEfAQe9k_8LRShbKTSl2AQxZsjvzvvu1gPZtvWf00qHxR1KGIB8I7thkvS6N2fx1lI-nLFCrMFWq5TPc66zw/s1600/IMG_3103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: blue; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOsKScPiU6d3YQm1gOb_M5MVelafheAb_WFldB2GQ7zMTzx4HBWZQhdPVEfAQe9k_8LRShbKTSl2AQxZsjvzvvu1gPZtvWf00qHxR1KGIB8I7thkvS6N2fx1lI-nLFCrMFWq5TPc66zw/s320/IMG_3103.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Times, Times New Roman, serif; font-size: small;">Ingredients</span></td></tr>
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</div>
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<span style="color: blue; font-family: Times, Times New Roman, serif;"><br /></span></div>
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<i><span lang="EN-US" style="color: red; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">What to
do: </span></i></div>
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<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">Heat the
olive oil in a pan. Add the onions, chilli, garlic, lemon rind and curry powder
and cook for 1 minute. </span><br />
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiKBHEArfCITeKgpT2ORMBYZ7HAU14fY07SJC7h9kNzAAnrRWUmToJBes01UBoYHj0SpJU0NiRM9xLbgaJC34vu98Q_o97nWAvqPcf7PzTs5AZSupkm77U6L1HKWKP85OLFoIMsYb26U/s1600/IMG_3112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOiKBHEArfCITeKgpT2ORMBYZ7HAU14fY07SJC7h9kNzAAnrRWUmToJBes01UBoYHj0SpJU0NiRM9xLbgaJC34vu98Q_o97nWAvqPcf7PzTs5AZSupkm77U6L1HKWKP85OLFoIMsYb26U/s320/IMG_3112.jpg" width="320" /></span></a></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="color: blue; font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">Add the
beef and cook until just brown. </span><br />
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnMtMRm9dr-SNiEsw6AGbcGJHhSbYcqo6285oJCKJqN_EuiVn-YNzhS6_UPiEYUCTwydYzssLvKLuSLz9gcwfxHpm8y8pJQPFbRSOIoQxnLEo8rrH_liegjLX6d0xiFvknlcdI-ZEbnA/s1600/IMG_3114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnMtMRm9dr-SNiEsw6AGbcGJHhSbYcqo6285oJCKJqN_EuiVn-YNzhS6_UPiEYUCTwydYzssLvKLuSLz9gcwfxHpm8y8pJQPFbRSOIoQxnLEo8rrH_liegjLX6d0xiFvknlcdI-ZEbnA/s320/IMG_3114.jpg" width="320" /></span></a></div>
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="color: blue; font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">Add the
soy sauce, coconut milk and peanut butter and stir until smooth. </span><br />
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvaOoKQXlt7JRpfq-cX03bRl28CyGhCNruvQzLuBYaSMbv3V1m35J6gr12m-O_VUlQZi9XJpTdLlh_RN09oc8lrE9rKVt7MPt93N_Agl8OKVYbi5bniGEy8DbzBBuYLDB9gyTAR7huGs/s1600/IMG_3116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvaOoKQXlt7JRpfq-cX03bRl28CyGhCNruvQzLuBYaSMbv3V1m35J6gr12m-O_VUlQZi9XJpTdLlh_RN09oc8lrE9rKVt7MPt93N_Agl8OKVYbi5bniGEy8DbzBBuYLDB9gyTAR7huGs/s320/IMG_3116.jpg" width="320" /></span></a></div>
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Reduce the heat and simmer for 5 minutes. The sauce will start to thicken up
and the onions will go soft. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lV0vv1oQh5221iMPLOPpit99YdVv0r9uMdPYrdjNbBrbrdePo_Ohyphenhyphen3A0nVjV0F4YjeSnXT4_kBzOOZ2gw2TMerpupTfKkgELIwxBsqatVdxn8urhkKF9jxkC90oBwhavm1iAcXfBRts/s1600/IMG_3117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lV0vv1oQh5221iMPLOPpit99YdVv0r9uMdPYrdjNbBrbrdePo_Ohyphenhyphen3A0nVjV0F4YjeSnXT4_kBzOOZ2gw2TMerpupTfKkgELIwxBsqatVdxn8urhkKF9jxkC90oBwhavm1iAcXfBRts/s320/IMG_3117.jpg" width="320" /></span></a></div>
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<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">Stir in
the coriander and serve with rice and your choice of vegetables. </span><br />
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<span style="color: blue; font-family: Times, Times New Roman, serif;">This
recipe can also be made with chicken, Substitute the 500g of beef with 500g of
chicken breast, thinly sliced. </span></div>
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<span style="color: blue; font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">Do you have a favourite satay recipe? If so share it below. </span></div>
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<span lang="EN-US" style="color: blue; font-family: Times, Times New Roman, serif; mso-ansi-language: EN-US;">For more photos and updates like my Facebook page <a href="https://www.facebook.com/LusciousDelightsBlog">here</a> </span></div>
Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-5063011531209380832012-12-17T09:11:00.003+11:002012-12-17T09:11:51.524+11:00Fettucine Boscaiola <span style="font-family: Georgia, Times New Roman, serif;">I don't make a lot of cream pastas but sometimes I just get sick of a tomato sauce (especially since I've been pregnant - it's either a life saver, or I get the worst reflux from it). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I have a few pasta books, on very small thick one called <a href="http://www.fishpond.com.au/Books/AWW-Fast-Pasta-Australian-Womens-Weekly-Other-primary-creator/9781863965941">The Women's Weekly Fast Pasta</a>, so I decided to try something different (also in the search for the perfect boscaiola recipe). After husband had this he said it was the best he's ever had. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: blue; font-family: Georgia, Times New Roman, serif;">What you will need: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 teaspoons Extra Virgin Olive Oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g Button Mushrooms, thickly sliced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Garlic Cloves, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g Shaved ham, chopped coarsely (I used proscuitto instead) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 Cup (60ml) Dry White Wine (I used Prosecco)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 Cups (310ml) Pouring Cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500g Fettucine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Tablespoons Chives, coarsely chopped</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Heal oil in a large saucepan and cook the mushrooms, garlic and ham. Str until lightly browned. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the white wine and bring to the boil. Boil, uncovered until the wine reduces by half. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the cream and reduce the heat, simmering uncovered until the sauce thickens slightly. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile cook the pasta in salted boiling water until just tender. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I add the chives to the sauce at this time but the recipe doesn't say to (I like my herbs to infuse flavour into the sauce, not just be a garnish). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add the pasta to the sauce and toss gently to combine. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupNpJAzNRsHYks4dtl-pW6h0P1FrwzaHu6Qi8JP35YTi1dSSpADNOMbnhszhyphenhyphenn1jFkl96FhR8noNYh3yQoUqYqdiALL3tgU5km603ly6eOwjoa3cGuKcUFxYmlsJU_TlxxX22vzwNqDU/s1600/IMG_3062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupNpJAzNRsHYks4dtl-pW6h0P1FrwzaHu6Qi8JP35YTi1dSSpADNOMbnhszhyphenhyphenn1jFkl96FhR8noNYh3yQoUqYqdiALL3tgU5km603ly6eOwjoa3cGuKcUFxYmlsJU_TlxxX22vzwNqDU/s320/IMG_3062.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serve with fresh crusty bread. </span><br />
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<br />Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-8972864809126438222012-12-11T08:52:00.000+11:002012-12-11T08:52:05.768+11:00Raspberry Sour Cream Cake - blogger inspiration <span style="font-family: Georgia, Times New Roman, serif;">There are a number of foodie blogs I frequent and Annie's Eats is one of them. Not only are her recipes delicious but they always look good to. It's been a good while since I baked so naturally I chose one of the hottest Sydney days for 2012. As the temperature outside hits <span lang="EN-US"><b>42° </b>I decided to bake Annie's Eats Raspberry Sour Cream Coffee Cake, click <a href="http://www.annies-eats.com/2012/08/21/raspberry-sour-cream-coffee-cake/">here</a> for her version. </span></span><br />
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">What you will need: </span></span><br />
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><i><span style="color: blue;">For the crumb topping</span></i><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">½ cup all-purpose flour<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup sugar (I used white sugar, Annie
used granulated sugar) <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Zest of ½ lemon<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">4 tbsp. (2 oz.) unsalted butter, melted and
cooled slightly<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><i></i></span></span><br />
<i>(silly computer is playing up and won't display the ingredients photo for the crumb coating)</i> <br />
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><i></i></span></span><br />
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><i></i></span></span></div>
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<span lang="EN-US"><span style="color: red; font-family: Georgia, Times New Roman, serif;"><i>For the cake</i></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 ¾ cups all-purpose flour<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar (I used white sugar, Annie used
granulated sugar) <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">2 tsp. baking powder<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">¼ tsp. baking soda<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">¼ tsp. salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">3 eggs<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 cup sour cream<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp. vanilla extract<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">For the cake:<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">2 cups fresh raspberries<o:p></o:p></span></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFlo-T0xuS5qytegRn0wA_9Wg_6qliATJsPBW_znR91z-JXmhNo_xxqUdGyoIVKDORLKcXeZJND7-UobdI9rxtuSZbmapfFsyAD9esuBJmrXqJ5cyOanCsgYpFBW5h8ag_9Wr-6vDDaY/s1600/IMG_3079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFlo-T0xuS5qytegRn0wA_9Wg_6qliATJsPBW_znR91z-JXmhNo_xxqUdGyoIVKDORLKcXeZJND7-UobdI9rxtuSZbmapfFsyAD9esuBJmrXqJ5cyOanCsgYpFBW5h8ag_9Wr-6vDDaY/s320/IMG_3079.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake Ingredients<span id="goog_2069926112"></span><span id="goog_2069926113"></span></td></tr>
</tbody></table>
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">What to do: </span></span><br />
<span lang="EN-US"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><i>For the crumb coating</i></span></span><br />
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">
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<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Preheat the oven to 350˚ F. Lightly grease and
flour and 10-inch springform pan (I didn't have a springform pan so I just used an 8" round cake tin). Combine the flour, granulated sugar and lemon zest in a small bowl and
whisk to blend. </span></div>
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</div>
<br />
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<br /></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the melted butter.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyiEAot_O0MftAvziCArH0cTdmvOZr_FP_DQGOaOQB2fshvNZjJzrEEALuS24qbH6FPwEkxoyBEaVJTtuPlPNYshAdI-VthmKlykQj3Q-D9ocw8oTUaDzc9Elu5jcjQyVpGw-AJTyIMk/s1600/IMG_3075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyiEAot_O0MftAvziCArH0cTdmvOZr_FP_DQGOaOQB2fshvNZjJzrEEALuS24qbH6FPwEkxoyBEaVJTtuPlPNYshAdI-VthmKlykQj3Q-D9ocw8oTUaDzc9Elu5jcjQyVpGw-AJTyIMk/s320/IMG_3075.jpg" width="320" /></a></div>
<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Stir with a fork until the mixture is crumbly. Set aside. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJ7Qan7WHzIwl4G6EZUnqo8qMjtLU6NH5i-GZvSOuRyhvBAYu09bf8boPR1WKeulQ1ydvBKOJt4zzgbScQrsl2MYSyfICJd6HDFptpss0buxeSRrhieqAVJjj7ObgxPSVtctSzYCoGN0/s1600/IMG_3077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJ7Qan7WHzIwl4G6EZUnqo8qMjtLU6NH5i-GZvSOuRyhvBAYu09bf8boPR1WKeulQ1ydvBKOJt4zzgbScQrsl2MYSyfICJd6HDFptpss0buxeSRrhieqAVJjj7ObgxPSVtctSzYCoGN0/s320/IMG_3077.jpg" width="320" /></a></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;"><span style="color: #cc0000;">For the cake</span></i></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">To make the cake, combine the flour, sugar, baking
powder, baking soda and salt in a large bowl. </span></span><br />
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">In another bowl, whisk
together the eggs, sour cream and vanilla until well blended. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX7dOujBTrnFMR58GFecsEp_KGFvPw8LX_aiRUNULOcOhJR6S7aq0gKnQiiPj2V75S6eKm07mc1ZnGJE-d3yfGhL1JzwM9HI_C73c-ZbdkZJ16l0hBsAgBXHOzOTgU-61tnDlQqq3zpE/s1600/IMG_3082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUX7dOujBTrnFMR58GFecsEp_KGFvPw8LX_aiRUNULOcOhJR6S7aq0gKnQiiPj2V75S6eKm07mc1ZnGJE-d3yfGhL1JzwM9HI_C73c-ZbdkZJ16l0hBsAgBXHOzOTgU-61tnDlQqq3zpE/s320/IMG_3082.jpg" width="320" /></a></div>
<br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Make a well in
the center of the flour mixture and add the liquid ingredients. </span><br />
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<br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Fold
together gently until evenly mixed and no streaks remain, being careful not to
over mix. Spread the batter into the prepared pan in an even layer.
</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Dot the top of the batter with the raspberries. </span><br />
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<br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Sprinkle the crumb
topping evenly over the berries.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Bake
until the topping is golden brown and a toothpick inserted into the center of
the cake comes out clean, 38-42 minutes. Mine took exactly 40 minutes. I think if I had granulated sugar the crumb coating would be browner. Still tastes godo though!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;">Transfer the pan to a wire rack and let cool for 20 minutes.</span><span style="font-family: Georgia, 'Times New Roman', serif; text-indent: 0cm;"> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serve warm or at room temperature. You must try this cake when it's still warm, it's delicious. I couldn't resist taking so many photos so here they are. Note this cake does not have to refrigerated in spite of the sour cream. </span><br />
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This is my fave photo.<br />
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For more photos and updates like my Facebook page <a href="https://www.facebook.com/LusciousDelightsBlog?ref=hl">here</a><br />
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<!--EndFragment-->Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com1tag:blogger.com,1999:blog-1365749674385643546.post-14250016011774364342012-12-07T13:52:00.001+11:002012-12-07T13:52:20.269+11:00Foodie Friends Friday It's that time of the week again - Foodie Friends Friday. Each week Foodie Friends Friday gets a stellar turnout of recipes. This week I'm going to link up my Peach Blossom Cake. This was such a lovely cake to make (originally inspired by seeing it on Masterchef last year and after I purchased ther Merle Parrish cookbook). Take a look at it <a href="http://lusciousdelights.blogspot.com.au/2012/05/peach-blossom-cake-merle-parrish.html">here</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONJIq0t98jzKtoGw0P2OdAZBY9lw6k84TPnOflNPeswiCDbV7UCjzM8dXKCMYioy4J_4Kia4GAMH6G4YfYQA0gl0qSxBCqqy40U6XJa8vrN9_5ctxtGRaoP0TDYDLUkkONVdOQh12H-A/s1600/Peach+Blossom+Cake+May+2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONJIq0t98jzKtoGw0P2OdAZBY9lw6k84TPnOflNPeswiCDbV7UCjzM8dXKCMYioy4J_4Kia4GAMH6G4YfYQA0gl0qSxBCqqy40U6XJa8vrN9_5ctxtGRaoP0TDYDLUkkONVdOQh12H-A/s320/Peach+Blossom+Cake+May+2012.jpg" width="320" /> </a></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach Blossom Cake</td></tr>
</tbody></table>
This week's giveaway is Christmas Decorations from KC Ornaments - check out their wares <a href="http://www.etsy.com/shop/KCOrnaments">here </a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkL-bEQUCivVLPPdAo7imbdPhEhYmD_zzkOr0PpzhSG7O48ak3uZpe6cEoWKj2oHBHQ2oEYaCGRH5sCcYg5-Cds4OcedBkbSQeDQHl1OEEOBA8v3F-sZcOWWozjWIG1vJpckcJAHFnrA/s1600/Santa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkL-bEQUCivVLPPdAo7imbdPhEhYmD_zzkOr0PpzhSG7O48ak3uZpe6cEoWKj2oHBHQ2oEYaCGRH5sCcYg5-Cds4OcedBkbSQeDQHl1OEEOBA8v3F-sZcOWWozjWIG1vJpckcJAHFnrA/s320/Santa.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">KC Decorations - example of giveaway</td></tr>
</tbody></table>
Also up for grabs is holiday magnets from A Proverbs 31 Wife <a href="http://aproverbs31wife.com/">here</a> <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS23Gza6upbar1miQg-d3MMmOUVI7tp8XjxmNxViAH1j0zAJYZNcYdVeYBnGsJ5JUhGU83GGbU6ZdyzPQhYA6f6KYS4rLiKDieUUYHiqC0zbfL9nmwYdq1knLM95JXqd8a17GMHb9eLvc/s1600/Magnets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS23Gza6upbar1miQg-d3MMmOUVI7tp8XjxmNxViAH1j0zAJYZNcYdVeYBnGsJ5JUhGU83GGbU6ZdyzPQhYA6f6KYS4rLiKDieUUYHiqC0zbfL9nmwYdq1knLM95JXqd8a17GMHb9eLvc/s320/Magnets.jpg" width="320" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Proverbs 31 Wife magnets</td></tr>
</tbody></table>
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/80447213/" id="rc-80447213" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-50046006346321342112012-12-03T11:26:00.000+11:002012-12-03T11:26:47.033+11:00White Choc Mud Cake - Happy Birthday cake This white choc mud cake is the second recipe I've made from my <a href="http://www.fishpond.com.au/Books/Mastering-Art-of-Baking-Anneka-Manning/9781742663876">Mastering the Art of Baking</a> book by Anneka Manning. I really love this book (lovely birthday gift from some friends) and can't wait until I'm on maternity leave and can make a lot more from it. On this occasion the cake was for my neice's birthday with some average Dora the Explorer decorations.<br />
<br />
<span style="color: blue;">What you will need: </span><br />
250g White Chocolate, chopped<br />
200g Butter, chopped<br />
2330g (1.5 Cups) Caster Sugar<br />
2 Eggs, room temperature<br />
1 teaspoon Vanilla Extract<br />
150g (1 Cup) Plain Flour<br />
150g (1 Cup) Self Raising Flour<br />
(to decorate you will require an icing of your choice, here I used vanilla bean buttercream I blogged about <a href="http://lusciousdelights.blogspot.com.au/2012/06/vanilla-cake-with-vanilla-bean-icing.html">here</a>, but you would also use a buttercream)<br />
<br />
Preheat the oven to 160Deg C and grease a 20cm square cake tin (I used a round tin).<br />
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Put the chocolate, butter and 200ml of water in a saucepan and stir over low heat until melted and combined.<br />
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Transfer to a large bowl, stir int he sugar and set aside until the mixture is lukewarm.<br />
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<br />
<br />
Add the eggs and vanilla to the chocolate mixture and use a balloon whisk to combine.<br />
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Sift the flours together over the chocolate mixture and stir in with the whisk until smooth.<br />
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Now you can just pour into your prepared tin and bake as normal, or if you want to colour your tiers like I did, split the batter evenly into three (or however many colours you want) separate bowls. Stir in your food colouring, I wanted three different shades of pink. I had to cook my tiers separately so they were individual tiers.<br />
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Bake for 1.5 hours or until cooked (test with a skewer). Cracks will appear on the top of your cake (like mine) but don't worry. Cool the cakes on wire racks until cooled.<br />
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Spread your chosen icing on top and layer the cakes accordingly, or if you have the one cake, just ice.<br />
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I rough iced my layers together and then smoothed them with a hot knife.<br />
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All the decorations are handmade (you can tell!) from fondant.<br />
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Inside the cake - the three layers of pink.<br />
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<span id="goog_728479545"></span><span id="goog_728479546"></span><br />Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-64743271208102087882012-11-28T08:25:00.001+11:002012-11-28T08:25:16.540+11:00Homemade Gnocchi<br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Recently I had a week off work and figured it would be a good time to make some foodie items that I could freeze - mainly PASTA. I found this great website that provided a gnocchi recipe and amazing photos - check it out <a href="http://foodnouveau.com/2010/10/09/destinations/europe/italy/how-to-make-gnocchi-an-illustrated-step-by-step-recipe/">here</a> and this is what I based my recipe on below. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><i>What you will need: </i></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1kg starchy potatoes (e.g. russet), unpeeled</span></span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">300g / 1½ Cups Plain Flour</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; line-height: normal;">2 Egg Yolks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: normal;"><span class="Apple-style-span" style="color: blue;">1 Tablespoon Extra Virgin Olive Oil</span><span class="Apple-style-span" style="color: blue;">Salt</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAgwA5HhIrc0CM5bdfLK3OmHlTPeL9pyVBZNlC_1c84kQNs1zSunzXny5CdM_ROi0fIGW-tZgZxnciDUQGUNiYwbr72EXumd72w94EmPKtnEXMaOaMhNBFlmB69KqO6ec2NZGew3LvQ4/s1600/IMG_2842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAgwA5HhIrc0CM5bdfLK3OmHlTPeL9pyVBZNlC_1c84kQNs1zSunzXny5CdM_ROi0fIGW-tZgZxnciDUQGUNiYwbr72EXumd72w94EmPKtnEXMaOaMhNBFlmB69KqO6ec2NZGew3LvQ4/s400/IMG_2842.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Wash your unpeeled potatoes to get rid of any dirt. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1sDcosKQSFVGF0f9v4aMz3LLzkMYQ8zIUfSWzpg58h94BUu91CRXIg9Wefaz7OOBpJWcrlp8AtePiR99qHbgY3LV6C_iMZQfCx8FdZ6_B3bMDxp6P0ZBK7Y7HPtScRF620-LhJpwfAQ/s1600/IMG_2843.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG1sDcosKQSFVGF0f9v4aMz3LLzkMYQ8zIUfSWzpg58h94BUu91CRXIg9Wefaz7OOBpJWcrlp8AtePiR99qHbgY3LV6C_iMZQfCx8FdZ6_B3bMDxp6P0ZBK7Y7HPtScRF620-LhJpwfAQ/s400/IMG_2843.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes</td></tr>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Boil your potatoes until tender (for s</span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">mall potatoes this will take about 10–15 minutes to boil; medium potatoes about 20–25 minutes; and large potatoes 35–45 minutes). Avoid piercing them to check they are tender as water and gnocchi are not a good match. Boil an </span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">extra potato that can be your tester. </span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Once the potatoes are cooked, let them cool and then peel the skins of gently. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiRDg3ldOd-oHs-K6qH6LV8Lgab6slb7JHqM7-skK0BET-PypIHUvQqcDDq4knOkhn6mVqtIiZYbS0C6kgba89UzO0uQy9sl1cOirCZdNpVrS1e3FtsLmk4qj8pKSDLo00__nmVFbsAs/s1600/IMG_2844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiRDg3ldOd-oHs-K6qH6LV8Lgab6slb7JHqM7-skK0BET-PypIHUvQqcDDq4knOkhn6mVqtIiZYbS0C6kgba89UzO0uQy9sl1cOirCZdNpVrS1e3FtsLmk4qj8pKSDLo00__nmVFbsAs/s400/IMG_2844.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiled & Peeled Potatoes</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Mash them into a large bowl with either a potato ricer, or if like me you don't have one of those, a fork. You want the mash to be as lump-free as possible. Allow mash to cool to room </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">temperature.</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBUL_lgTKd-C4lzqpdK3KY0du8UOE5-G39F1A76JAmGVjWuBsCa2bAQnpVDV8bqVtFxfqt-Uof6mC3psK9HVcNIr0njJquyTREIOdEfbq-_2RrT6ko3Jz-vcaAGcRcJ37xrXLao9THDA/s1600/IMG_2845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBUL_lgTKd-C4lzqpdK3KY0du8UOE5-G39F1A76JAmGVjWuBsCa2bAQnpVDV8bqVtFxfqt-Uof6mC3psK9HVcNIr0njJquyTREIOdEfbq-_2RrT6ko3Jz-vcaAGcRcJ37xrXLao9THDA/s400/IMG_2845.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashed potatoes</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Mix the flour and salt together in a small bowl. Mix the egg yolks and olive oil into the mash potato. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGGQ3Qh0kzeegVy2q5E_gNACN-5NY08LXHhoA_wc2Of6fruufb0le5dUAqpW3KCdnZPWYUcwtBx1RcrLABwJXxXRFZe3x5e0KX9MUvPVTwxEW5dCp2kF64VHX7n7KTXLw7yW0uIarPeE/s1600/IMG_2846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGGGQ3Qh0kzeegVy2q5E_gNACN-5NY08LXHhoA_wc2Of6fruufb0le5dUAqpW3KCdnZPWYUcwtBx1RcrLABwJXxXRFZe3x5e0KX9MUvPVTwxEW5dCp2kF64VHX7n7KTXLw7yW0uIarPeE/s400/IMG_2846.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add yolks and salt</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Sprinkle the flour over the potatoes and mix gently until the flour is moistened and the dough looks crumbly. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN8nS2cY4AXNG-oDxtt47D2Y-mjpZ_X_xTd2KVoyXeXDp0AVTw7fWKZBJhRCSGKdoQbVbedk_9zjF7oakZyWlJfO48XPb9XAxbyjG8LHZT5fR7lMoYamKixx2hEla06-Kvd-2NYRycnw/s1600/IMG_2847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHN8nS2cY4AXNG-oDxtt47D2Y-mjpZ_X_xTd2KVoyXeXDp0AVTw7fWKZBJhRCSGKdoQbVbedk_9zjF7oakZyWlJfO48XPb9XAxbyjG8LHZT5fR7lMoYamKixx2hEla06-Kvd-2NYRycnw/s400/IMG_2847.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add flour</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmM4jWw5w2Q7vzbiTSPsjOxf5tMZm2w1FvnbOrcQwSDzOw2tol2BQByFnewcuS8qyVHyacDFGMRNgLmsAgGrOw9oaqrAweqPLQ-D989TmVetEmhgcVYarQxPFP-X50iwrZ83K8fc74T8/s1600/IMG_2848.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmM4jWw5w2Q7vzbiTSPsjOxf5tMZm2w1FvnbOrcQwSDzOw2tol2BQByFnewcuS8qyVHyacDFGMRNgLmsAgGrOw9oaqrAweqPLQ-D989TmVetEmhgcVYarQxPFP-X50iwrZ83K8fc74T8/s400/IMG_2848.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crumbly texture</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">On a lightly floured surface, knead the potato dough gently to incorporate the flour. Press on the dough with your hands and then fold it in half, turn it and repeat. Knead for about 1 minute. Your dough should now be soft and smooth. If sticking occurs, sprinkle a little more flour to your work surface. Be careful, you don't want to add too much extra flour as </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">it will harden the dough. Place your dough in a bowl and cover with a kitchen towel. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKncykxvdP_0SS4YfQ6jNy9VQeahhJfpzzszOJH6iY4XMCbPcEErOTEmpgu6V062uko5VA2LqN1AgXG4Lpg-nPkPbWYy-1aWNC6QcfIU0dx6NT7aXOTrsZQtXf9bmGIpGEkTnyhW4-h0/s1600/IMG_2849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKncykxvdP_0SS4YfQ6jNy9VQeahhJfpzzszOJH6iY4XMCbPcEErOTEmpgu6V062uko5VA2LqN1AgXG4Lpg-nPkPbWYy-1aWNC6QcfIU0dx6NT7aXOTrsZQtXf9bmGIpGEkTnyhW4-h0/s400/IMG_2849.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato dough</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">You will need a clean work surface for the next bit so make sure any excess sticky dough etc has been cleaned away and the bench is completely dry. Sprinkle the surface with a little bit of flour. Tear of a lemon sized piece of dough and roll into a rope. Use a knife to cut out square bites (the size will depend on how big you want your gnocchi to be). To finish off you can either leave the gnocchi pillows as is or indent them with a fork to give them </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">texture. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqZrRbqNPxXU6kxE3P9ftUIF2D691qenleA9VlTMzi1q_iZ5O2ej2uOVGSTykGyi_Ld4P3KbAwQ3iTyKOrLzOd04IkZMqSIDi8ymZlBZsQagneUlG4JD00IfBvrqRiRQrdoyV0gp-7LA/s1600/IMG_2850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqZrRbqNPxXU6kxE3P9ftUIF2D691qenleA9VlTMzi1q_iZ5O2ej2uOVGSTykGyi_Ld4P3KbAwQ3iTyKOrLzOd04IkZMqSIDi8ymZlBZsQagneUlG4JD00IfBvrqRiRQrdoyV0gp-7LA/s400/IMG_2850.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut Gnocchi</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Arrange your gnocchi in a single layer on baking sheets, making sure they don't touch. To freeze place the gnocchi on the baking sheets into the freezer. When hard, transfer to freezer bags or an airtight container. Smart idea is to portion them out into freezer bags so </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">you don't defrost too much. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMpnkc0BEdkc7HFdFhAh0PN9zdNMjLCR1T5AACMKqsnhnZjt442UpncYyHodm_CwvSUwkBQeUgKlDXCAGWiLGDh8asEhfWxf6zl4kpriFQ5fQ2ApXP-VMi4Dsa3ygjT14I-2BLbWfywA/s1600/IMG_2852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMpnkc0BEdkc7HFdFhAh0PN9zdNMjLCR1T5AACMKqsnhnZjt442UpncYyHodm_CwvSUwkBQeUgKlDXCAGWiLGDh8asEhfWxf6zl4kpriFQ5fQ2ApXP-VMi4Dsa3ygjT14I-2BLbWfywA/s400/IMG_2852.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My homemade Gnocchi</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">To cook gnocchi bring a salted pot of water to the boil and place the gnocchi in the water. When they rise to the surface they are cooked, this can take a few minutes. Use a slotted spoon to fish them out of the water and serve with your favourite sauce. Goes well with pesto and burnt butter sauces. </span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Do you have a favourite sauce to match your gnocchi? </span></div>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i>Like my Facebook page <a href="http://www.facebook.com/LusciousDelightsBlog">here</a> for more updates and photos. </i></span><br />
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span></div>
Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com2tag:blogger.com,1999:blog-1365749674385643546.post-54469146569320926502012-11-21T08:19:00.000+11:002012-11-21T08:19:08.364+11:00Mastering the Art of Baking Recipe: Jumbo Chocolate Fudge Cookies<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">After a little bit of a baking hiatus, I pulled out my <a href="http://www.fishpond.com.au/Books/Mastering-Art-of-Baking-Anneka-Manning/9781742663876" target="_blank">Mastering the Art of Baking</a> by Anneka Manning, and got stuck into some delicious chocolate cookies. I'm really into finding the perfect chocolate chip cookie recipe (read about it <a href="http://lusciousdelights.blogspot.com.au/2012/06/choc-chip-cookies.html" target="_blank">here</a> and <a href="http://lusciousdelights.blogspot.com.au/2012/06/womens-weekly-recipe-choc-chip-cookies.html" target="_blank">here</a>) and this one I tried is still chocolate, but not your traditional chocolate chip cookie. It is a Jumbo Chocolate Fudge Cookie. </span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><i>What you will need: </i></span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">225g / 1</span><span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">½ Cups Plain Flour</span></span></div>
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<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">80g / </span></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">¾ Cup Unsweetened Cocoa Powder</span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">285g / </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1½ Cups Light Brown Sugar, lightly packed</span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">180g Unsalted Butter, chopped</span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">300g Dark Chocolate, chopped</span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">3 eggs, lightly whisked</span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">75g White Chocolate, chopped</span></div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYx7hiDWBlHWVagGCCuqD86ev1LvRLLIiaZF5LdbC9LDRvCMEzFKrbexeW1wYU1nJIJIyWv07y8kPexHZ0Fx0GmDM8taadUMe2N198THI_8uu5_dN499SrdZ0XNp84JATKHGl5tPmCKw/s1600/IMG_1833.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYx7hiDWBlHWVagGCCuqD86ev1LvRLLIiaZF5LdbC9LDRvCMEzFKrbexeW1wYU1nJIJIyWv07y8kPexHZ0Fx0GmDM8taadUMe2N198THI_8uu5_dN499SrdZ0XNp84JATKHGl5tPmCKw/s400/IMG_1833.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 180<span lang="EN-US" style="font-size: 12pt;">°C and line 2 baking trays with baking paper (if you have a hot oven like me you may want to lower the temperature. I baked my cookies on about 120</span></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">°C and it worked fine)</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">. Depending on the size of your trays, you may need more. Sift the flour and cocoa together into a large mixing bowl (or use a whisk to sift like I do). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCFQrFaC834z9v8cn0bCn_TKjP4icXRXdZAeBAMnDjHLCxNzVkWk4ZXsC8BpliVdMYOEJjQklH3sAaNFLSWgO37K7rYt-P1LnzkdDP3bVJuTHNI6hwyzfoZFvM4hpm9zRyeomTLbFUw0/s1600/IMG_1834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCFQrFaC834z9v8cn0bCn_TKjP4icXRXdZAeBAMnDjHLCxNzVkWk4ZXsC8BpliVdMYOEJjQklH3sAaNFLSWgO37K7rYt-P1LnzkdDP3bVJuTHNI6hwyzfoZFvM4hpm9zRyeomTLbFUw0/s400/IMG_1834.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flour and Cocoa</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;"> </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Stir in the brown sugar and make a well in the centre. Set aside. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPncKNGyUs68J9DBdBMN7tPJBDLcd9l8KMX6APrWUK3CLl3lvjd03WjH6lFIaQg53N9Fj2Q5fgdnAr1bR_WqtflIYnqVLj7upmJHoEq49KNix8JleOBsURl91Ti-RYzEXVdL1TgLMz504/s1600/IMG_1840.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPncKNGyUs68J9DBdBMN7tPJBDLcd9l8KMX6APrWUK3CLl3lvjd03WjH6lFIaQg53N9Fj2Q5fgdnAr1bR_WqtflIYnqVLj7upmJHoEq49KNix8JleOBsURl91Ti-RYzEXVdL1TgLMz504/s400/IMG_1840.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flour, Cocoa, Sugar, well in centre</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Bring a small saucepan of water to a gentle simmer and melt the butter and half the dark chocolate in a small heatproof dish on the saucepan. Set aside for about 10 minutes or until it is lukewarm. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3U5M1ayru7_XzeBWBrymHjSocQ2pf1P1LRQ81EGoLFw_QHovSmyiIQMy7sg648dRcQCdXFGcGduxaJH2hnitWMMYhUg1iT0k2TJcY8rR-k4CfeBqkDB3gcLsMdPEpxDe9szO0b8Dk5u4/s1600/IMG_1848.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3U5M1ayru7_XzeBWBrymHjSocQ2pf1P1LRQ81EGoLFw_QHovSmyiIQMy7sg648dRcQCdXFGcGduxaJH2hnitWMMYhUg1iT0k2TJcY8rR-k4CfeBqkDB3gcLsMdPEpxDe9szO0b8Dk5u4/s400/IMG_1848.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melted chocolate & butter</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Add the chocolate mixture and eggs to the flour mixture and stir with a wooden spoon until combined. Mix in the white chocolate. The cookie dough is a wet mixture so don't be too alarmed if you think it's too wet. Stir in the remaining chocolate. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOWkOIdjj1D3IawYcGBvpH3WOu0Pi69n2Vq2vIIDXkrs50bqBfLHPJTSo2BLuheZj6dey1S9bUmcniuGCJJgYoyxy5eUm8uCDFjvZA9XLL9VJZjTAlYRx0SxATWmQbdLWHG-mynFee_w/s1600/IMG_1860.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOWkOIdjj1D3IawYcGBvpH3WOu0Pi69n2Vq2vIIDXkrs50bqBfLHPJTSo2BLuheZj6dey1S9bUmcniuGCJJgYoyxy5eUm8uCDFjvZA9XLL9VJZjTAlYRx0SxATWmQbdLWHG-mynFee_w/s400/IMG_1860.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookie dough</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Using your hands, roll out about 2 tablespoons worth of dough and place on the trays about 7cm apart (cookies will spread). Using your fingertips, gently push down on the cookies to spread them slightly. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuUmxPQ_chpzS7III-IcnSqjdfibGFzeUyi2iLF2P2_cMLrDf-duwRT8B7soYofSdrxj9wg0zj6rGsMFgQnSqTyXx39kIlRJvlBRvpJExWTkoO4plBjB8EuVDQHGf9QXcR8c_ZXk0DSI/s1600/IMG_1862.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuUmxPQ_chpzS7III-IcnSqjdfibGFzeUyi2iLF2P2_cMLrDf-duwRT8B7soYofSdrxj9wg0zj6rGsMFgQnSqTyXx39kIlRJvlBRvpJExWTkoO4plBjB8EuVDQHGf9QXcR8c_ZXk0DSI/s400/IMG_1862.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies ready for the oven</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Bake the cookies for about 12 minutes or until firm but still soft in the centre. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzJy86CrRtIz51vOcXsGQin2wOoxu_NaHTnh4-Z83Mr030Bm9dPlWjDZv8wN5EvhxkggGtHLEueFYQvEDycaUAQlnhcM9eFOPylz978Qgt9TwoWjr42glubpwO9VbR8KLF4ZJeBvJlWI/s1600/IMG_1870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzJy86CrRtIz51vOcXsGQin2wOoxu_NaHTnh4-Z83Mr030Bm9dPlWjDZv8wN5EvhxkggGtHLEueFYQvEDycaUAQlnhcM9eFOPylz978Qgt9TwoWjr42glubpwO9VbR8KLF4ZJeBvJlWI/s400/IMG_1870.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies fresh out of the oven</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Leave the cookies on the trays to cool for about 5 minutes and then transfer to a wire rack to cool completely. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIAQbyQg-whzaI6u1bcnzOz3m6k-E_5Op8T7mruqqEWRL4s_wDnFrFB_bqTHZ5qYt724Axj9lH_VOl9m4ux9WGz2Gdo1MPgXHIBtD1VipvNLI59oZKTThL8punj1_zkNscMzae8_W1O8/s1600/IMG_1881.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIAQbyQg-whzaI6u1bcnzOz3m6k-E_5Op8T7mruqqEWRL4s_wDnFrFB_bqTHZ5qYt724Axj9lH_VOl9m4ux9WGz2Gdo1MPgXHIBtD1VipvNLI59oZKTThL8punj1_zkNscMzae8_W1O8/s400/IMG_1881.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jumbo Chocolate Fudge Cookies</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">If you want smaller cookies, use about 1 tablespoons worth of dough. Keep in an airtight container for up to 1 week. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">I loved these cookies more than my chic chip ones <a href="http://www.lusciousdelights.blogspot.com.au/2012/06/womens-weekly-recipe-choc-chip-cookies.html" target="_blank">here</a>. They were also a hit my niece and FIL. They are the perfect combination of sweet and chewy. I can guarantee that kids and adults will love these. The great thing was there was minimal cleaning up as well! Give them a go and tell me what you think. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i>For more photos and updates visit and like my Facebook page <a href="http://www.facebook.com/LusciousDelightsBlog" target="_blank">here</a> </i></span>Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com1tag:blogger.com,1999:blog-1365749674385643546.post-90539042313169631042012-11-16T13:03:00.000+11:002012-11-16T13:03:53.171+11:00Foodie Friends Friday <br />
This week's Foodie Friends Friday is all about Don Thomas Coffee. Be sure to visit all the hosts this week because not only are they reviewing Don Thomas Coffee, some are also providing coffee related recipes think Tiramisu and even a coffee body scrub. Personally I don't drink coffee but the husband is a massive coffee drinker and lover of Tiramisu. The only thing I ever use coffee for is my chocolate mud cakes. What about you? Do you like coffee or mainly use it in cooking? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqURT37MWrK-ovvat1y4EkoUiispaRttgd3sCwbEES9gsozZHvB6iedox0GGn32ehb_yHMtz7LPIBQXj4S59-cbZe9fLNF7dIoKJ7Pc3tcrOI5UQURZqdn-7g6oT8NDmvZ1ZBiuCAKrb0/s1600/Don+Thomas+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqURT37MWrK-ovvat1y4EkoUiispaRttgd3sCwbEES9gsozZHvB6iedox0GGn32ehb_yHMtz7LPIBQXj4S59-cbZe9fLNF7dIoKJ7Pc3tcrOI5UQURZqdn-7g6oT8NDmvZ1ZBiuCAKrb0/s400/Don+Thomas+Collage.jpg" width="400" /></a></div>
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For an easy tiramisu recipe check out Taste's recipe <a href="http://www.taste.com.au/recipes/8677/tiramisu">here</a> <br />
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<span style="color: red;"><u><span style="font-family: Times,"Times New Roman",serif;">This week's Hosts are: </span></u></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.busyvegetarianmom.com/">Busy Vegetarian Mom</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.robynsviewathome.blogspot.com/">Robyn's View </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://marlys-thisandthat.blogspot.com/">This and That</a> </span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://wifeofthecolonel.blogspot.com/">Walking on Sunshine</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.familyfoodfinds.com/">Family Food Finds</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.cindysrecipesandwritings.com/">Cindys Recipes and Writings</a></span></span> <br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.fromcalculustocupcakes.com/">From Calculus to Cupcake</a>s</span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.feedingbig.blogspot.com/">Feeding Big</a></span></span> <br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.binomialbaker.blogspot.com/">Binomial Baker </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.spatulasonparade.blogspot.com/">Spatulas on Parade </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.alilcountrysugar.blogspot.com/">A lil Country Sugar </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.hungrylittlegirl.com/">HungryLittleGir</a><a href="http://www.blogger.com/blogger.g?blogID=1365749674385643546">l</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.chefpickykid.com/">Chef PickyKid and Me</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.avirtualessence.blogspot.com/">A Virtual Essence</a></span></span><br />
<br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span>
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<!-- end InLinkz script -->Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-45496991390318952652012-11-14T17:39:00.000+11:002012-11-14T17:39:59.793+11:0030 minute meal: Speedy Chicken & Mushroom Casserole<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU" style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">There are some nights when I just need something quick and easy to cook and some nights when I want to try a recipe I’ve been dying to try (but the husband won’t want). I love those nights when I get to combine both of these wants. A recipe I had my eye on for some weeks I found on the taste website – <a href="http://www.taste.com.au/recipes/25719/speedy+chicken+and+mushroom+casserole">Speedy Chicken and Mushroom Casserole</a>. With just a few ingredients and 30 minutes you can have a delicious dinner that all the family will love. </span></span></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-AU" style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">What you will need: </span></span></span></i></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">2 teaspoons Rice Bran Oil (or the oil you prefer to cook with) </span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">400g Chicken Breast, diced</span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1 Medium Brown Onion, chopped</span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">2 Rashers Middle Bacon, trimmed and chopped </span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">250g Button Mushrooms, quartered</span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">¼ Cup Plain Flour </span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1 Tablespoon <city w:st="on"><place w:st="on">Dijon</place></city> Mustard </span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1 Cup Chicken Stock </span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">½ Cup Thickened Cream </span></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">2 Tablespoons Parsley, chopped</span></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdmeMxGKjM5ai7vHNRzFhobfodSeNJGE7HT6nfyhTYmCx3M0CltyQjb2Vpg3yN4EwGseZrG7yAt5Aa3EWKAbifUmzqk6tXcixbxMlwh7duHkypMcTNXqPl-YrstpihzUGBGKJHYHBQMM/s1600/IMG_2609.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdmeMxGKjM5ai7vHNRzFhobfodSeNJGE7HT6nfyhTYmCx3M0CltyQjb2Vpg3yN4EwGseZrG7yAt5Aa3EWKAbifUmzqk6tXcixbxMlwh7duHkypMcTNXqPl-YrstpihzUGBGKJHYHBQMM/s400/IMG_2609.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Heat your chosen oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring, for 5 minutes or until golden. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4mnUG6QH6LRxH5hxefxamzfpqLiDfQWP66s_4YFXJTzgyTwrAgGH6as3JFI3zkBsNWteQ9pCxZpxtgFVl4MInRTZYuwFhN2SO7959dtEnPUUpWF_6GKpuOMGyFkw7VWf-13tmi9OHkM/s1600/IMG_2614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4mnUG6QH6LRxH5hxefxamzfpqLiDfQWP66s_4YFXJTzgyTwrAgGH6as3JFI3zkBsNWteQ9pCxZpxtgFVl4MInRTZYuwFhN2SO7959dtEnPUUpWF_6GKpuOMGyFkw7VWf-13tmi9OHkM/s400/IMG_2614.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">U</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">sing a slotted spoon, transfer the cooked chicken to a plate. Add the onion and the bacon to the frying pan and cook, stirring, for 3 to 4 minutes or until onion has softened. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAzBFyKXXRc4r_iyyOXuYKANEXBgdzfl4_0wGzLjYatdUA3fd05yJ9S1HZ3JoI-VsNozDMC1mNbvsMYUr2-LDoc8BuGaztotgbzNVcvvkTgETxZpS-554XRkAJLmt9kG4U3v67yyPOOM/s1600/IMG_2615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAzBFyKXXRc4r_iyyOXuYKANEXBgdzfl4_0wGzLjYatdUA3fd05yJ9S1HZ3JoI-VsNozDMC1mNbvsMYUr2-LDoc8BuGaztotgbzNVcvvkTgETxZpS-554XRkAJLmt9kG4U3v67yyPOOM/s400/IMG_2615.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon and Onion</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Add the mushroom. Cook, stirring for 2 minutes or until the mushrooms have started to soften. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YCNOs63VLvCofn_Ujp7-kSrJBzgvd_cs1YF1elVfa6BKzSTl0gVMjSsL4xfs4THZtjK957f_Qh96C3Kn1ldAoEkvuF9bzKXTE1TuS5RMyn2pcYA7fHDX1Dytbq6Mu7RnDLmOktqUWQo/s1600/IMG_2617.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YCNOs63VLvCofn_Ujp7-kSrJBzgvd_cs1YF1elVfa6BKzSTl0gVMjSsL4xfs4THZtjK957f_Qh96C3Kn1ldAoEkvuF9bzKXTE1TuS5RMyn2pcYA7fHDX1Dytbq6Mu7RnDLmOktqUWQo/s400/IMG_2617.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add Mushroom</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Stir in the flour and </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;"><city w:st="on"><place w:st="on">Dijon</place></city></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;"> mustard. Cook, stirring, for 2 minutes. Gradually stir in the chicken stock and bring to the boil. Return the chicken to frying pan and cook, covered, on low heat for about 15 minutes. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY36IQ6AAtOvM_odLPgvzH_x5aA0ZIkUyzY8uXGREjtcX5GejC0ydUQinhwiYbvAlPNwzsGr7H6p8bwTqm9RtFOCTNpZDxp4q9jdu0dGhyOQ11tihMMGP7WElvl8R9udjfPtgm4UEQit0/s1600/IMG_2630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY36IQ6AAtOvM_odLPgvzH_x5aA0ZIkUyzY8uXGREjtcX5GejC0ydUQinhwiYbvAlPNwzsGr7H6p8bwTqm9RtFOCTNpZDxp4q9jdu0dGhyOQ11tihMMGP7WElvl8R9udjfPtgm4UEQit0/s400/IMG_2630.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmer casserole</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Add the cream and season with salt and pepper. </span> </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwLHnHKGdbtGyvKfKAo0FZ-VrYUaexHF0o-2pyW3Svd4yNdk_0O8vrJOTtwG_0A1SKUn8RplGRJZGQceXBcTtPETRUQ5vGIwM8_FQk1CRPS_aDlbNOkYM4ymKhkj4IvDgXE2R2KW1VF8/s1600/IMG_2631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwLHnHKGdbtGyvKfKAo0FZ-VrYUaexHF0o-2pyW3Svd4yNdk_0O8vrJOTtwG_0A1SKUn8RplGRJZGQceXBcTtPETRUQ5vGIwM8_FQk1CRPS_aDlbNOkYM4ymKhkj4IvDgXE2R2KW1VF8/s400/IMG_2631.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add cream </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Cook, without boiling, for 3 minutes or until heated through.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNL58hjA-XZS-5c2M4OBBkNEkBG8SEkjR6kq78kJURUZzoGHad32DOgYZmO0OvZKpFQNMkytKwv0caJS-fFwDzZobRcxPJgTlprkYJxscMuUCAZfyt6-ggDOePM2yuRXNVulNTDKksHg/s1600/IMG_2638.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNL58hjA-XZS-5c2M4OBBkNEkBG8SEkjR6kq78kJURUZzoGHad32DOgYZmO0OvZKpFQNMkytKwv0caJS-fFwDzZobRcxPJgTlprkYJxscMuUCAZfyt6-ggDOePM2yuRXNVulNTDKksHg/s400/IMG_2638.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook for 3 minutes </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;"> </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif; font-size: 16px;">Stir in parsley. Serve with rice.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTK4fTsn784GB5z76V_8tqVefpK6PkW4chJRAWYTf19g70HwfYm3ErHbbTqoVxMg_rNuEXtu7C0o1WqYI9kziGDza_bfjvdseMyiw93W3q_WGQXOjRquMf5cB3r_tDCs3s6THrxqEilY/s1600/IMG_2641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTK4fTsn784GB5z76V_8tqVefpK6PkW4chJRAWYTf19g70HwfYm3ErHbbTqoVxMg_rNuEXtu7C0o1WqYI9kziGDza_bfjvdseMyiw93W3q_WGQXOjRquMf5cB3r_tDCs3s6THrxqEilY/s400/IMG_2641.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and Mushroom Casserole</td></tr>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i> Like my Facebook page <a href="http://www.facebook.com/lusciousdelights">here</a> for more photos and updates </i></span><br />
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-31079226299643578402012-11-02T12:04:00.001+11:002012-11-02T12:04:50.004+11:00Foodie Friends Friday & Giveaway <span style="font-size: small;"><span style="color: purple;"><span style="font-family: Times,"Times New Roman",serif;">It's been awhile since I've participated in Foodie Friends Friday but now that I can stand the sight of food again I'm back in the game.It's always fun to be part of a group that loves food as much as I do. This week I'm sharing my homemade croissants. The first batch took awhile to make but buy, they were worth it. Reheated in the oven to make them crispy and slathered with butter or jam, they were enjoyed by everyone at a recent birthday brunch. The great thing about these is you can make them ahead and freeze them for when you want them.</span></span></span><br />
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: Times,"Times New Roman",serif;">Check out all the croissant action <a href="http://lusciousdelights.blogspot.com.au/2012/10/homemade-croissants.html">here</a></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGFNPu-cIFl2_uOpUtA3srys4IlcdkxyZjfHa3UeGQ3l5-9XWgXLRkIPPx4s4y_2DmfDIuBtP91TfaqQfxoZ7PKvgKs9SVmWTMpvk4V35om8lv2wo32476SaOSe_9ied6_rh-fKG6Ljs/s1600/Croissants+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGFNPu-cIFl2_uOpUtA3srys4IlcdkxyZjfHa3UeGQ3l5-9XWgXLRkIPPx4s4y_2DmfDIuBtP91TfaqQfxoZ7PKvgKs9SVmWTMpvk4V35om8lv2wo32476SaOSe_9ied6_rh-fKG6Ljs/s320/Croissants+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Croissants</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxN3bK5Hrm-hzezY-6eyFEIDbJYDAC0xbHJeKMF8hxjWPz-2oRdFHiMbZ-ECdoWMtUFhfoYZnPrv4rdsC3j_cBCj5Sz6nBW9_7RTUJjyrGEAr9pEya-UKboPjr4Z6RZ9vQOy1pY5e1NI/s1600/Croissants+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxN3bK5Hrm-hzezY-6eyFEIDbJYDAC0xbHJeKMF8hxjWPz-2oRdFHiMbZ-ECdoWMtUFhfoYZnPrv4rdsC3j_cBCj5Sz6nBW9_7RTUJjyrGEAr9pEya-UKboPjr4Z6RZ9vQOy1pY5e1NI/s320/Croissants+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Croissants </td></tr>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="color: red;">Now on to this week's giveaway and sponsors: This week <a href="http://www.etsy.com/shop/HomeMatters1st">Home Matters 1st</a> is giving away a beautiful handmade towel and <a href="http://www.etsy.com/shop/adornedwell">Adorned Well</a> is giving away a beautiful handmade scarf. To enter the giveaway click <a class="rafl" href="http://www.rafflecopter.com/rafl/display/8044727/" id="rc-8044727" rel="nofollow">a Rafflecopter giveaw<span style="color: red;">ay</span></a></span></span>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="color: red;">Don't forget to link up one of your recipes in the linky party below (check out the rules and disclaimer at the bottom of the page). </span></span><br />
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<span style="color: red;"><u><span style="font-family: Times,"Times New Roman",serif;">This week's Hosts are: </span></u></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.foodiefriendsfriday.com/">Foodie Friends Friday </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.busyvegetarianmom.com/">Busy Vegetarian Mom</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.robynsviewathome.blogspot.com/">Robyn's View </a></span></span><br />
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<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://wifeofthecolonel.blogspot.com/">Walking on Sunshine</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.familyfoodfinds.com/">Family Food Finds</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.cindysrecipesandwritings.com/">Cindys Recipes and Writings</a></span></span> <br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.fromcalculustocupcakes.com/">From Calculus to Cupcake</a>s</span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.feedingbig.blogspot.com/">Feeding Big</a></span></span> <br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.binomialbaker.blogspot.com/">Binomial Baker </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.spatulasonparade.blogspot.com/">Spatulas on Parade </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.alilcountrysugar.blogspot.com/">A lil Country Sugar </a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.hungrylittlegirl.com/">HungryLittleGir</a><a href="http://www.blogger.com/blogger.g?blogID=1365749674385643546">l</a></span></span><br />
<span style="color: blue;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://www.chefpickykid.com/">Chef PickyKid and Me</a></span></span><br />
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<a href=http://www.inlinkz.com/script.php?id=206420&nojump=1&key=ILsqxObY3GxFw>get the InLinkz code</a>Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com2tag:blogger.com,1999:blog-1365749674385643546.post-26551829427222317622012-10-28T16:07:00.001+11:002012-10-28T16:07:43.342+11:00Homemade Croissants<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Well after a long absence I am back and 16 weeks pregnant (hence my MIA). I guess it was only natural that when I fell pregnant the first thing to suffer would be my cooking. And it sure has. This week is the first time I've cooked in over ten weeks, I have been that sick. But slowly I'm getting back into it and ca face food again. I thought it very fitting to make a comeback with something I love....</span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">I love croissants but I've never thought of making them myself. It's one of those things that I know is done but never thought I could do it. For my niece's birthday my brother and his wife decided to have a morning tea for her birthday. Naturally, I had images of what I could make going through my head. Every year I do her birthday cake (a post about that to come) and this year I decided to try out homemade croissants. My fantastic book, which really is becoming my baking bible, Mastering the Art of Baking, had all the steps I needed to follow (with some handy photos). Of course, it's not as simple as getting some pastry and rolling them out, you have to make what is called leavened pastry (a type of puff pastry that involves a lot of butter). You will need to set aside at least half a day for this. I stayed home all day to get it finished!</span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Apparently the croissant originated in Austria (my Dad's birthplace!) and was introduced to France in the late 1900s. </span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">First step is make the leavened pastry, which involves a lot of rolling out, folding and re-rolling. </span><br />
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<i><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">What you will need for the leavened puff pastry:</span></i><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">60ml Warm Water</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">9g Dried Yeast</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">250ml Warm Milk</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1 Teaspoon Sugar (I used white)</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">500g Plain Flour</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1 Teaspoon Salt</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">310g Unsalted Butter, softened but still pliable</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f6Nz1wdWFMv9KOy6IVP51F7CnInYW_bJ0qCYCbjtUvHKZCv1HzQJOxewCDB-9QeajSi2thFcnGePy2aLjYu5nRXZhPPE37MF8cuM6j05vWsbphrn7WiwhH9j8NylQkgVrAUO8-zxASo/s1600/IMG_2755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f6Nz1wdWFMv9KOy6IVP51F7CnInYW_bJ0qCYCbjtUvHKZCv1HzQJOxewCDB-9QeajSi2thFcnGePy2aLjYu5nRXZhPPE37MF8cuM6j05vWsbphrn7WiwhH9j8NylQkgVrAUO8-zxASo/s400/IMG_2755.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Combine the warm water and dried yeast and set aside for 6-7 minutes, until it starts to foam. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Yeast & Water</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Mix in the milk and sugar. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64EuVlxE-isOkYU6owHrwMujsrdK4FkbNzJ0kEEFYDVq2AODvDyoQtShx60F9BiG_lforJhPcBzVfvMkUYmmcHwR2Ux6bIm2ku72jPpx7dMcTu1HhRYFsLLSlvyPWYoRoboceX6zO_gg/s1600/IMG_2762.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64EuVlxE-isOkYU6owHrwMujsrdK4FkbNzJ0kEEFYDVq2AODvDyoQtShx60F9BiG_lforJhPcBzVfvMkUYmmcHwR2Ux6bIm2ku72jPpx7dMcTu1HhRYFsLLSlvyPWYoRoboceX6zO_gg/s400/IMG_2762.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeast & Milk & Sugar</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Combine the flour and salt in a large bowl and rub in 60g butter with your fingertips facing upwards (to rub in butter simply mix the butter with the flour and rub between your fingers until a breadcrumb texture is created). Lift the flour mixture as you go to aerate. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz51I12GiwOPKX0MYX2L63bjdLaiXtwOno8i0Qs61TJxwnZcpTpJOo0QT-bdglDqIrS7bTFNhXVWCK1MbjCTkSVCO3RAInkM0y71T65CVGFG99VYTvrDjABG2EbrV7PQ5LoU2IdmmxZc/s1600/IMG_2760.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz51I12GiwOPKX0MYX2L63bjdLaiXtwOno8i0Qs61TJxwnZcpTpJOo0QT-bdglDqIrS7bTFNhXVWCK1MbjCTkSVCO3RAInkM0y71T65CVGFG99VYTvrDjABG2EbrV7PQ5LoU2IdmmxZc/s400/IMG_2760.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rub in butter</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Make a well in the centre and the the milk mixture. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnJN2HHLJ8QDDI4ZDQPRq-fdQuhcd5bEli42E2DDpLLbhf5CThGOEc-t5NprEu80wg6ExeVvpwBcijJInv-4d2OxF1bZ-QoBYZS1P4uVS-gAWz4xdBvYbhzxMs_2GihUzJHKr0ejpVyM/s1600/IMG_2763.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnJN2HHLJ8QDDI4ZDQPRq-fdQuhcd5bEli42E2DDpLLbhf5CThGOEc-t5NprEu80wg6ExeVvpwBcijJInv-4d2OxF1bZ-QoBYZS1P4uVS-gAWz4xdBvYbhzxMs_2GihUzJHKr0ejpVyM/s400/IMG_2763.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing wet & dry ingredients</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Gradually mix in the wet and dry ingredients until a sticky dough forms. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LOcEabc_eWxfX85ePg81MvaW11tdYmpnBxbiEXuRfoyPjwG_RYSqCfcz1n-HJv-YCdnr1fzQDjBRz5A8iMXv12clI_DFK2nimBYauuyoaAcTIg6x7qUTvxQAvgcCXQVKBQ76jD0odik/s1600/IMG_2765.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1LOcEabc_eWxfX85ePg81MvaW11tdYmpnBxbiEXuRfoyPjwG_RYSqCfcz1n-HJv-YCdnr1fzQDjBRz5A8iMXv12clI_DFK2nimBYauuyoaAcTIg6x7qUTvxQAvgcCXQVKBQ76jD0odik/s400/IMG_2765.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky dough</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Turn the dough out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly oiled bowl. </span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTpdU0zGo6WFXm2K_KvpW2UbXPlNachGOgQLIvox34wT5qjjjaWChlt2hmpecFWy0kshAvvYYlgaPCd_GNZa3kK2S8ctRk4lDs8RDfWdUQ_2v635xnhV7ZP8jFKpOKCJLPKHHm-FNQrM/s1600/IMG_2766.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTpdU0zGo6WFXm2K_KvpW2UbXPlNachGOgQLIvox34wT5qjjjaWChlt2hmpecFWy0kshAvvYYlgaPCd_GNZa3kK2S8ctRk4lDs8RDfWdUQ_2v635xnhV7ZP8jFKpOKCJLPKHHm-FNQrM/s400/IMG_2766.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh dough</td></tr>
</tbody></table>
</div>
<div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Cover the bowl with plastic wrap and set aside in a warm place for 1 - 1.5 hours or until doubled in size. </span></div>
<div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfeMSjmpcM8WQdHjxSu_LxuwvI17FxQTlW85aXBPBAs45GjUKel4AXM-HdyOH3d_rJtTHWBEakHxW8cVEmeNHIUMih6THKYXEuJKH0Off09TvIVtysA_cTW2EE1dKgRq_h6YfVIsU-xY/s1600/IMG_2767.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfeMSjmpcM8WQdHjxSu_LxuwvI17FxQTlW85aXBPBAs45GjUKel4AXM-HdyOH3d_rJtTHWBEakHxW8cVEmeNHIUMih6THKYXEuJKH0Off09TvIVtysA_cTW2EE1dKgRq_h6YfVIsU-xY/s400/IMG_2767.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough after 1 hour</td></tr>
</tbody></table>
<div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Punch the dough once to expel the air, recover and set aside for another hour. </span></div>
<div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCUdMCT3diGrvBAzst9tg7e68Ob8SjUW4npwF8PHGme0KM8cveZ3WufYDg92NYRIvdRc0au6uSrDixPhMWw7UlK_hX1hsJ27sMa46bg6ZigsloRQvaZm4F3tLrbZnxRCNWquSrkBJfSk/s1600/IMG_2774.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCUdMCT3diGrvBAzst9tg7e68Ob8SjUW4npwF8PHGme0KM8cveZ3WufYDg92NYRIvdRc0au6uSrDixPhMWw7UlK_hX1hsJ27sMa46bg6ZigsloRQvaZm4F3tLrbZnxRCNWquSrkBJfSk/s400/IMG_2774.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Punched dough</td></tr>
</tbody></table>
<div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Knock back the dough one more time. On a lightly floured surface shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes. </span></div>
<div>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfTAyFmG4Vw64oWvgKqUl0gZp9jf-jVPVm-DyrBv-mFBj5-6cjRqGOwhiMvf6OAGBcAGkSihfUl5sxZiUeaPGn7vowrqm5NhKNdUOcyQ3oPHrK5CgGQbA5XOz16tsyrJDMcFAoz8vxN8/s1600/IMG_2777.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfTAyFmG4Vw64oWvgKqUl0gZp9jf-jVPVm-DyrBv-mFBj5-6cjRqGOwhiMvf6OAGBcAGkSihfUl5sxZiUeaPGn7vowrqm5NhKNdUOcyQ3oPHrK5CgGQbA5XOz16tsyrJDMcFAoz8vxN8/s400/IMG_2777.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rectangle dough </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Turn the dough out only a lightly flour surface. Using a rolling pin, roll out the dough (away from you) to a 16cm x 32cm rectangle, about 8mm thick. Make sure you keep the rectangle shape as much as possible. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBaUWWdBhGCBH1271uIM0JUn5gavcoM612LAG7vf9IdDAX4aev-g9BOpNn9XB4Zdc6zXPrIUQ1cgj-hmIW9Sdz9trQBU86mE0SpcsUP66-Vwqll352RrH6mhVtyxNsMmkNmK5QhB8G4I/s1600/IMG_2779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBaUWWdBhGCBH1271uIM0JUn5gavcoM612LAG7vf9IdDAX4aev-g9BOpNn9XB4Zdc6zXPrIUQ1cgj-hmIW9Sdz9trQBU86mE0SpcsUP66-Vwqll352RrH6mhVtyxNsMmkNmK5QhB8G4I/s400/IMG_2779.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled out dough </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Place the remaining butter on the dough, leaving a 2cm border and one third f the dough uncovered. Smooth butter down with a palette knife, gently! </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLtuRzg9BjiADuZf5q9eka2fgXL-0xARwyTrE9Qd4QDN-7FtWaIOVduE4cr1L1tkvC1T3An3b_tSpWYMfz6L8zPf-_InPI7PffwJxq8vxAzd5W0AksJwWJnxKHmH2f-48sJaL5duX6m0/s1600/IMG_2781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLtuRzg9BjiADuZf5q9eka2fgXL-0xARwyTrE9Qd4QDN-7FtWaIOVduE4cr1L1tkvC1T3An3b_tSpWYMfz6L8zPf-_InPI7PffwJxq8vxAzd5W0AksJwWJnxKHmH2f-48sJaL5duX6m0/s400/IMG_2781.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttered dough</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Fold over the unbuttered third of the dough. Fold the remaining buttered pastry over the top to form a parcel. Pinch the edges together to seal. Turn the pa</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">stry 90<span lang="EN-US" style="font-size: 12pt;">° so the seal is on your left hand side. </span></span><br />
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</div>
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<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHlPB3QPNWBVL2F0rNCA_RHPFJ0ILb05ViztpWiX1Oon7vN2PUjqdhttNOiMrP0Mh9kLbHL_PDns03ewwX76GP6YCVpyIvpBqD8_e_xQ4oJyUa6qTrSNZOgusco3noiq7FHsnIC3Nr1c/s1600/IMG_2789.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHlPB3QPNWBVL2F0rNCA_RHPFJ0ILb05ViztpWiX1Oon7vN2PUjqdhttNOiMrP0Mh9kLbHL_PDns03ewwX76GP6YCVpyIvpBqD8_e_xQ4oJyUa6qTrSNZOgusco3noiq7FHsnIC3Nr1c/s400/IMG_2789.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter encased in dough<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Carefully roll out the dough on a lightly floured surface, retaining the rectangle shape. Repeat the folding process and wrap in plastic wrap and refrigerate for 30 minutes. </span></span><span class="Apple-style-span" style="font-size: small;"> </span></div>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RyZJoVey1ZDopVj4nLi3OxLs_0A-yBY8-vmbRezLLv-13UDZiQalNpbYQwATEMZP1R6QuF9gxJkmodSkwP3fgJxpz3WfKF2BJjG57kSWKtNp3FzWOjuqYZo4jMDdLpD5xh8T8AhyQfk/s1600/IMG_2791.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RyZJoVey1ZDopVj4nLi3OxLs_0A-yBY8-vmbRezLLv-13UDZiQalNpbYQwATEMZP1R6QuF9gxJkmodSkwP3fgJxpz3WfKF2BJjG57kSWKtNp3FzWOjuqYZo4jMDdLpD5xh8T8AhyQfk/s400/IMG_2791.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled out dough </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Repeat the rolling and folding process once more and refrigerate. In total, you want to have rolled and folded the dough 4 times, with two 30 minute sessions in the fridge. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Now to make the croissants!!!</span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Roll out the pastry on a lightly floured surface to a rectangle that is 35cm x 53cm, with edges as straight as possible. Using a knife, trim the pastry down to a 32cm x 48cm rectangle. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptDV_hpeqzwHIQv6vebOV3yxAqNfFx0qDSJR8rKmr98pWAgmOBw7yN6qeHaZEJMsA0vTUGNRshY8DZ7Bsc444CnDAT02aztTMSP90xfqK_rcadgULDE1HEEHvsRVjZg6jrgAGmf3t4XU/s1600/IMG_2795.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptDV_hpeqzwHIQv6vebOV3yxAqNfFx0qDSJR8rKmr98pWAgmOBw7yN6qeHaZEJMsA0vTUGNRshY8DZ7Bsc444CnDAT02aztTMSP90xfqK_rcadgULDE1HEEHvsRVjZg6jrgAGmf3t4XU/s400/IMG_2795.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neat pastry</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Cut the pastry in half lengthways, but don't separate them. Measure and mark 16cm intervals along either side of the pastry. Then on the opposite sides, first mark an 8cm interval, then 16cm intervals after that. Cut out the triangles (it helps to use a ruler). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPNsGYe6G2CaWesZ8XGDQFntQRFB-VIocmDntxG8sO2yKI-QUitaF2pdmg5ZenzeQRbCaWW3vITcKNYXAirfzeXScZpNe2i-gUPUQBVFFUONKSjh3M2-dk8-vtn5kCbTDca4_gwpsJNA/s1600/IMG_2796.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPNsGYe6G2CaWesZ8XGDQFntQRFB-VIocmDntxG8sO2yKI-QUitaF2pdmg5ZenzeQRbCaWW3vITcKNYXAirfzeXScZpNe2i-gUPUQBVFFUONKSjh3M2-dk8-vtn5kCbTDca4_gwpsJNA/s400/IMG_2796.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut pastry triangles</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Put the short side of the triangle nearest to you at all times. Elongate each triangle gently by rolling it out. Make a 5mm cut into the base of each triangle, at the centre. Roll the croissant up by rolling the base towards the tip. Turn the roll so the tip is facing upi and form a crescent shape (like a half moon). </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN7tovKCkh4ZK1iyDIY9WcL_OXgcdJ1PyER2mw1PpHdeQaNlpEJ3zUzg8TXyEAg7TYsKLM4DQVhEEfYI4VB6oMmjRNvrLyiS_fo9tjFfOen4h3bjNc28lFRoY4Cn0me4X17glELAoJ-E/s1600/IMG_2799.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN7tovKCkh4ZK1iyDIY9WcL_OXgcdJ1PyER2mw1PpHdeQaNlpEJ3zUzg8TXyEAg7TYsKLM4DQVhEEfYI4VB6oMmjRNvrLyiS_fo9tjFfOen4h3bjNc28lFRoY4Cn0me4X17glELAoJ-E/s400/IMG_2799.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crescent shaped pastry</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Place on lined baking trays and cover with tea towels for about an hour. </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">The croissants will not double in size but the pastry will become firmer. Brush with egg wash (2 egg yolks with 1.5 tablespoons of water) </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SqB6pNS1L1ksC1L2ykOd5uIx3eV381p5lZopKWatrRGkLvu4JyqgtuXoXLGX_YIQlNra7Ntadycbj9nBKHF-aLFPbPXrKGgpfRsVR0LHeYibge7xsCeRA_nrWCU4etUMD67Lnr9xeDM/s1600/IMG_2802.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6SqB6pNS1L1ksC1L2ykOd5uIx3eV381p5lZopKWatrRGkLvu4JyqgtuXoXLGX_YIQlNra7Ntadycbj9nBKHF-aLFPbPXrKGgpfRsVR0LHeYibge7xsCeRA_nrWCU4etUMD67Lnr9xeDM/s400/IMG_2802.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Firm pastry </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Bake in the oven for 15 - 20 minutes or until golden and puffed up. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WZgfauNlEfhQ2YP2OqPNqdDCVXkadJF6FUAZeyrL1KPFQgU5IccjQoWPUt4aBkPrjkGfi9E9lJv4nbpD2gmRU7bWvNM5oSrGZpx6PqDkd1MMIwfwemELOKfwZk-Oj7OqAxXFQFfelNc/s1600/IMG_2807.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WZgfauNlEfhQ2YP2OqPNqdDCVXkadJF6FUAZeyrL1KPFQgU5IccjQoWPUt4aBkPrjkGfi9E9lJv4nbpD2gmRU7bWvNM5oSrGZpx6PqDkd1MMIwfwemELOKfwZk-Oj7OqAxXFQFfelNc/s400/IMG_2807.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking croissants</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiha4SRDEnMbeSTgLrglcpf4wCt-lZQi7Jyj-FvCmB5LGHIALF3I93rNsBjHtA13Hn_VwrvoGxSTvqqOPbDQ1EHJVSKRKQQYbcSnCO5OG9am5MS6JFguYNtB2NDGXEPBApxZPB0ZL41PHE/s1600/IMG_2810.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiha4SRDEnMbeSTgLrglcpf4wCt-lZQi7Jyj-FvCmB5LGHIALF3I93rNsBjHtA13Hn_VwrvoGxSTvqqOPbDQ1EHJVSKRKQQYbcSnCO5OG9am5MS6JFguYNtB2NDGXEPBApxZPB0ZL41PHE/s400/IMG_2810.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked croissants</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Eat hot or allow to cool on a wire rack. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhifwlwYgc82wyuXKpizrfwHU6q2JvEdE0AT680k988QqvAo4RWldrFjt6VIITyyxoqLirWHX2IV4VEzyhKjR3Elux8occ-lUOu1sipbJLQ03E1odE28809qKsPutNFyn_jhmZ8a0VFU/s1600/IMG_2814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXhifwlwYgc82wyuXKpizrfwHU6q2JvEdE0AT680k988QqvAo4RWldrFjt6VIITyyxoqLirWHX2IV4VEzyhKjR3Elux8occ-lUOu1sipbJLQ03E1odE28809qKsPutNFyn_jhmZ8a0VFU/s400/IMG_2814.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Croissants </td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">If, like me, you're eating them later in the week, freeze them and reheat in the oven when desired. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">For more updates and photos like my Facebook page <a href="http://www.facebook.com/LusciousDelightsBlog">here </a></span><br />
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com2tag:blogger.com,1999:blog-1365749674385643546.post-57547767165496772702012-10-02T15:17:00.001+10:002012-10-02T15:17:46.397+10:00Homemade Vanilla Bean Ice Cream<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">I was so excited when I got my new Cuisinart Ice Cream Machine that I had to try out a recipe as soon as I could. Naturally, I wanted to go with something simple to start with but that was equally delicious - Vanilla Bean Ice Cream! Unfortunately, I had to freeze the freezer bowl for 12 hours before I could even start so there was a lot more waiting involved than I likde! </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<i><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">What you will need: </span></i><br />
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">2⅓ Cups Full Cream Milk <b><o:p></o:p></b></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">2⅓ Cups Thickened (Heavy) Cream</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1 Whole Vanilla Bean</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">3 Large Eggs</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">4 Large Egg Yolks </span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1⅛ Cups Sugar</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">2 Teaspoons Pure Vanilla Extract </span></span></div>
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<span lang="EN-US" style="color: black; font-family: "Lucida Grande";"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWByGs-C9oYfKwp1M3rr3acIceCC_PHjCP6sT35OiHvSmaDmKtsj84qmTqDepeXd4bXzafWXiRo53tERQNbgwM8FJsIH7OMooFyXdFAI3SmNf2RGeom5Ab6W1tx7zdPweateJEOWEvrGQ/s1600/IMG_2816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWByGs-C9oYfKwp1M3rr3acIceCC_PHjCP6sT35OiHvSmaDmKtsj84qmTqDepeXd4bXzafWXiRo53tERQNbgwM8FJsIH7OMooFyXdFAI3SmNf2RGeom5Ab6W1tx7zdPweateJEOWEvrGQ/s400/IMG_2816.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Combine the milk and cream in a saucepan over medium heat. Split the vanilla bean and scrape the seeds out. Put the seeds and vanilla bean pod into the milk/cream mixture and sir. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfKlpXT3Fabihhj_IyBYqqGVVtaXXFHoGNwDW88Zxz1P3SZoHJLWCvnxvzrxg-9dfDF7smcCII6r1U0EhoxPQeYoEFIDWDs-YRkDFu1X_-6_tjZ8CJ0mY1SeWvWFIzNYIO34JrgK_iY8/s1600/IMG_2817.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfKlpXT3Fabihhj_IyBYqqGVVtaXXFHoGNwDW88Zxz1P3SZoHJLWCvnxvzrxg-9dfDF7smcCII6r1U0EhoxPQeYoEFIDWDs-YRkDFu1X_-6_tjZ8CJ0mY1SeWvWFIzNYIO34JrgK_iY8/s400/IMG_2817.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk, Cream & Vanilla Bean </td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Bring the mixture to the slow boil and reduce heat to low, simmering for 30 minutes. Stir occasionally. The mixture will get a skin forming on the top but if you stir throughout the 30 minutes this will get melted back into the mixture. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMSvZ2tK5qpgjEGpyYXUybbygTw6vIDustEjlqflZxwGk5mO-MBNFrJjFfKyZ94avUFnBlQTq-l1g9OIFxeE7MsHPFJUKC8XwkEwdBxO3CufJciA4OmMxaYm1Y1hQoGikpLxqEacA0PY/s1600/IMG_2819.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMSvZ2tK5qpgjEGpyYXUybbygTw6vIDustEjlqflZxwGk5mO-MBNFrJjFfKyZ94avUFnBlQTq-l1g9OIFxeE7MsHPFJUKC8XwkEwdBxO3CufJciA4OmMxaYm1Y1hQoGikpLxqEacA0PY/s400/IMG_2819.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked milk/cream mixture</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Combine the eggs, egg yolk and sugar in a medium bowl.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMu9Igf2CnNcXaqJKreWCWffWNyeiwXLUP59FWqr1FwKFa61WO5mCDzrdSXUXJIv4DedRGsBzRwq5gg1rQlAS9TmurAlFjgP15O9ZbVyy_S5pH3Cxl2otfy6d95DPATgwiM6Sx4NWmCY/s1600/IMG_2820.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMu9Igf2CnNcXaqJKreWCWffWNyeiwXLUP59FWqr1FwKFa61WO5mCDzrdSXUXJIv4DedRGsBzRwq5gg1rQlAS9TmurAlFjgP15O9ZbVyy_S5pH3Cxl2otfy6d95DPATgwiM6Sx4NWmCY/s400/IMG_2820.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs mixture</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Using an electric mixer on medium speed, mix the ingredients until thick and smooth and pale yellow. This should take about 2 minutes. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfHv1BZqj1Lm6g1XWx7Cmi_vGyBUzUNrC_wHfmhb9CO7URT1tzF9focIMFjcopMQ-Ph3R5gnNrOoWVadPhJc8Ti6IFXY82v5MuQDlQMriM4Py8xSnHToIfHF4L0B0XTslirGMb7QDg94/s1600/IMG_2825.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfHv1BZqj1Lm6g1XWx7Cmi_vGyBUzUNrC_wHfmhb9CO7URT1tzF9focIMFjcopMQ-Ph3R5gnNrOoWVadPhJc8Ti6IFXY82v5MuQDlQMriM4Py8xSnHToIfHF4L0B0XTslirGMb7QDg94/s400/IMG_2825.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg Mixture combined</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Remove the vanilla bean pod from the milk/cream mixture. Measure out 1 cup of the hot mixture. With the electric mixer on low add the hot mixture to the egg mixture gradually. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUggwoLO_b6wFagsC_3akBnmIoPjiBSwfXgkO00GQm9s5mOvtRfs1im0FJOUoh1EWrU8Wh7VfDLz6QrYWhuh79pxiqTd4zJAUHDnw2kx6MlPTnHI9l3e1ijf_uha1f6s5HIhQks8Ad3U/s1600/IMG_2823.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUggwoLO_b6wFagsC_3akBnmIoPjiBSwfXgkO00GQm9s5mOvtRfs1im0FJOUoh1EWrU8Wh7VfDLz6QrYWhuh79pxiqTd4zJAUHDnw2kx6MlPTnHI9l3e1ijf_uha1f6s5HIhQks8Ad3U/s400/IMG_2823.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine mixtures</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Remove the vanilla bean pod from the milk/cream mixture. Measure out 1 cup of the hot mixture. With the electric mixer on low add the hot mixture to the egg mixture gradually. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaCh78yZEvCaoO2YTtmFjPdS8iHVAXpNMwTaau3M1e3-z5SRvkuloMhgo14WRuVD7Sox2W1AraKDusqweDz61Va7rEQF9F-_o1A4DbusHw-5YwCeddSoTgy5xYQ8Vy7Xp1ayR0U1szac/s1600/IMG_2828.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaCh78yZEvCaoO2YTtmFjPdS8iHVAXpNMwTaau3M1e3-z5SRvkuloMhgo14WRuVD7Sox2W1AraKDusqweDz61Va7rEQF9F-_o1A4DbusHw-5YwCeddSoTgy5xYQ8Vy7Xp1ayR0U1szac/s400/IMG_2828.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine all mixtures</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Cook, stirring constantly, until the mixture is thick and coats the back of a spoon. Transfer to a bowl and stir in the vanilla extract. All to cool completely. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNCPa7rhN8fqgioJqh0vKth1ZxHXkc4SFHGeNXfdOlg26Slv4N4zMNogyyQ8nOKbrURpx4Vj3ndLVpSl6jnYn-U8K3zc3APnjywCGoqTLjR8BqJ5x0YmxZPMhTnRp42BLQ8eojchfFto/s1600/IMG_2829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNCPa7rhN8fqgioJqh0vKth1ZxHXkc4SFHGeNXfdOlg26Slv4N4zMNogyyQ8nOKbrURpx4Vj3ndLVpSl6jnYn-U8K3zc3APnjywCGoqTLjR8BqJ5x0YmxZPMhTnRp42BLQ8eojchfFto/s400/IMG_2829.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixture coats back of spoon</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Pour the chilled custard mixture into the freezer bowl, turn the machine on and let mix until thickened. This will take about 25 - 30 minutes. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZzPsVkH5F2gdcEGI1ZtIvcVI_TVU4LYmE-mRgn2mXpuI2rQDNGUaethkFbHtY8_xCP5zmgEMXS_-ZK67xlUPG5273uUQzP6Je0wwCLk8_EU2YVHOiRlS5dO6-zpV0bRK7hFbbTuaUoU/s1600/IMG_2834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZzPsVkH5F2gdcEGI1ZtIvcVI_TVU4LYmE-mRgn2mXpuI2rQDNGUaethkFbHtY8_xCP5zmgEMXS_-ZK67xlUPG5273uUQzP6Je0wwCLk8_EU2YVHOiRlS5dO6-zpV0bRK7hFbbTuaUoU/s400/IMG_2834.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Churning in the ice cream machine</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">The ice cream will have a soft creamy texture. Transfer the ice cream to an airtight freezer dish and store in the freezer. Don't forget to taste it before you put it in the freezer, the taste is phenomenal. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3Bk_M9CydPxOW_-QoO8OWLbIxeYxqdnK6nDGS1fg7yuDxMzWWTIFGRQc0i8W1YKuY5PNtdYQNQUBJIgT20YyvZG0ltZQeGcJlL17IyL66JfYHbjxKW3G0ewb5uTPoijwcMq60JKZOVo/s1600/IMG_2839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3Bk_M9CydPxOW_-QoO8OWLbIxeYxqdnK6nDGS1fg7yuDxMzWWTIFGRQc0i8W1YKuY5PNtdYQNQUBJIgT20YyvZG0ltZQeGcJlL17IyL66JfYHbjxKW3G0ewb5uTPoijwcMq60JKZOVo/s400/IMG_2839.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the freezer</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">If you don't have an ice cream machine, visit this website for </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/">instructions</a></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"> on making ice cream without a machine. </span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Do you have a favourite ice cream flavour? </span><br />
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<i><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">For more updates and photos like my Facebook page <a href="http://www.facebook.com/LusciousDelightsBlog">here </a></span></i><br />
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<i><br /></i>Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-8739526863460671942012-09-18T11:45:00.004+10:002012-09-18T11:45:43.630+10:00Masterchef Week: Mindy's Choc Mousse Tart<span class="Apple-style-span" style="color: magenta; font-family: Georgia, 'Times New Roman', serif;">OK first thing is first. I have been slack posting new recipes but I have been sick for the past 6 or so weeks and unable to cook, talk about or even think about food. So big apologies for my slackness and hopefully things will start to get back to nromal soon. Until then, my posts may be a little scattered. </span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">As soon as I saw this on the Magazine cover challenge I knew I had to try it. After my last disaster with chocolate pastry here I needed to redeem myself. I tried to do the pastry in the food processor like the recipe said but it didn't work (should have learnt my lesson from last time <a href="http://www.lusciousdelights.blogspot.com.au/2012/07/disaster-kitchen-week-1-cherry-tart.html">here</a> and <a href="http://www.lusciousdelights.blogspot.com.au/2012/05/dark-chocolate-raspberry-tart.html">here</a>). Second batch came out much better and this time I used the rub in method (for information and a video click <a href="http://www.bbc.co.uk/food/techniques/rubbing_in">here</a>). Below are instructions based on how I did the recipe, for the original recipe visit <a href="http://www.masterchef.com.au/recipes/chocolate-mousse-tart.htm">here</a>. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><i>What you will need for the Chocolate Pastry: </i></span><br />
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">00g / <span lang="EN-US" style="font-size: 12pt;"><b>⅔ </b>Plain Flour</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">70g Dutch Cocoa<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">20g Ground Almonds (I used almond meal)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">60g Icing Sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">90g Unsalted Butter, chilled and chopped<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">1 Egg, lightly beaten<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3Zh863ALsYxWS8vfXaHZuCjDi7XQdrXjea15xxQWnVRSlktBgm2kugDKVPestLT9b2zCVvqDHqqXE7tKbU2xKn1X9_xyqoLXKVwDcYbNIrF6w7smDQakRQ3RsXK6_LgA0BZsETwTH8s/s1600/IMG_2682.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3Zh863ALsYxWS8vfXaHZuCjDi7XQdrXjea15xxQWnVRSlktBgm2kugDKVPestLT9b2zCVvqDHqqXE7tKbU2xKn1X9_xyqoLXKVwDcYbNIrF6w7smDQakRQ3RsXK6_LgA0BZsETwTH8s/s400/IMG_2682.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry Ingredients</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Preheat your oven to 180°C. Choose the tart tin shape of your choice - I chose a rectangle tin. </span></div>
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<span lang="EN-US">Place the flour, cocoa, ground almonds, sugar and a pinch of salt in a food processor and process for 30 seconds or until well combined. Rub in the butter to the flour mixture until it resembles breadcrumbs. The butter will have to be relatively soft (not melted) for this. Add the egg and combine with a spatula until just combined. Shape the pastry into a disc, wrap in plastic wrap and refrigerate for 30 minutes.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCXz3uVq1LtRN1JI0BMGfMLnNsxmcyzOGLFSOa1gixRPARKRbymb4CxT29Ja8_xOjp5LvlLjmzz1zhp4ACPLymapGU8VSS6C7v4yyFoYJaltlNWt4qiP2VZhSXFx1r-Aa9W7U4QrBgsg/s1600/IMG_2698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCXz3uVq1LtRN1JI0BMGfMLnNsxmcyzOGLFSOa1gixRPARKRbymb4CxT29Ja8_xOjp5LvlLjmzz1zhp4ACPLymapGU8VSS6C7v4yyFoYJaltlNWt4qiP2VZhSXFx1r-Aa9W7U4QrBgsg/s400/IMG_2698.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry </td></tr>
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</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">When chilled, roll out the pastry between 2 sheets of baking paper until about 4mm thick, making sure the pastry will easily cover your tart tin plus extra. </span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9Knom4-FqO_F66FcD2a-QN4ebg5HdqT4jkNSaedq4Cw4K0GqMtzvr1TX0yGAb2mLaNcbdtAQ1zYamBsvCsRzOJ21R5_cv54UneGv4AupT7TBO7FdYTtdmpqdtDxMoaP160-86RgGqVA/s1600/IMG_2700.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9Knom4-FqO_F66FcD2a-QN4ebg5HdqT4jkNSaedq4Cw4K0GqMtzvr1TX0yGAb2mLaNcbdtAQ1zYamBsvCsRzOJ21R5_cv54UneGv4AupT7TBO7FdYTtdmpqdtDxMoaP160-86RgGqVA/s400/IMG_2700.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled out pastry</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">When you're satisfied line your tart tin. </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Using scissors, trim the pastry to 5mm above tart pan rim, then prick base with a fork. Freeze the tart shell for 15 minutes. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsRhZNEFmqMiBbbkXdX20NeV5uhf10xXRubtFcP75kViZerzq-hSMtT4Hr10EpqrLLVwrEpn_8cNpcv9ytRVj-kEyCo86OTE8G3EUVXStSl8zhQLR8pymzA6N7_F1vbBeRGEmJMy5Uns/s1600/IMG_2701.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsRhZNEFmqMiBbbkXdX20NeV5uhf10xXRubtFcP75kViZerzq-hSMtT4Hr10EpqrLLVwrEpn_8cNpcv9ytRVj-kEyCo86OTE8G3EUVXStSl8zhQLR8pymzA6N7_F1vbBeRGEmJMy5Uns/s400/IMG_2701.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Line the tart shell with baking paper and pastry balls, place the tart tin on an oven tray and bake for 10 minutes. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu7CF2g-BBdf8kFoDDDkk1YYm-xfT90knq3dJCNcWIUmpXGqkCPp2xoYPVGp0moHZaNshUzftwJK0YhyFzK8tf0XxPvZ2m1thkVzbNNtICF6C6kDKc8BGWI1stBMoOmwKduSZoUogyYI/s1600/IMG_2702.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu7CF2g-BBdf8kFoDDDkk1YYm-xfT90knq3dJCNcWIUmpXGqkCPp2xoYPVGp0moHZaNshUzftwJK0YhyFzK8tf0XxPvZ2m1thkVzbNNtICF6C6kDKc8BGWI1stBMoOmwKduSZoUogyYI/s400/IMG_2702.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With pastry balls</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Remove paper and pastry balls carefully as the balls will be very hot to the touch, then bake pastry for a further 10 minutes or until pastry is dry. Cool for 10 minutes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7fDH5IuNWeSeStjASUxJf-Ps0Xe-7HsH2_7MEeJ5oEEBouzTnA565rRn60KgxxSqEGQmxiIa5rmHbAggl2OfVQU8_rYqaWa0HCYgZF91kyWCu2leJfhhWzXUiqgbN_2AdHhdI6yF5k4/s1600/IMG_2703.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7fDH5IuNWeSeStjASUxJf-Ps0Xe-7HsH2_7MEeJ5oEEBouzTnA565rRn60KgxxSqEGQmxiIa5rmHbAggl2OfVQU8_rYqaWa0HCYgZF91kyWCu2leJfhhWzXUiqgbN_2AdHhdI6yF5k4/s400/IMG_2703.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked Pastry </td></tr>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><i>What you will need for the Chocolate Mousse filling:</i></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">275g Dark Chocolate (70% cocoa solids), finely chopped<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">140g Unsalted Butter, chopped<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">2 Eggs<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">3 Egg Yolks<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: purple;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">110g / </span><span lang="EN-US">½ Cup C</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">aster Sugar</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: purple;">1 Orange, zested</span><span class="Apple-style-span" style="color: blue;"><o:p></o:p></span></span></span></div>
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<b><span lang="EN-US"><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbBH65X7Aetw_-0fJPmGtcLHLHaA8wXpw8o9J__Fs1xPybu-SDwbhjpu-fbFPVNVVhEpPVBx2gQpLHFwCfoRDU7E7lYaveGVrRzKjEl_Ip5BeybbFPjqEXEnjhmRgIurJuVIaVTFHqtU/s1600/IMG_2695.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbBH65X7Aetw_-0fJPmGtcLHLHaA8wXpw8o9J__Fs1xPybu-SDwbhjpu-fbFPVNVVhEpPVBx2gQpLHFwCfoRDU7E7lYaveGVrRzKjEl_Ip5BeybbFPjqEXEnjhmRgIurJuVIaVTFHqtU/s400/IMG_2695.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choc Mousse Ingredients</td></tr>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">To make the chocolate mousse filling, place the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39kbwmE5AwRtkX3rPgcgtmtwjX9n7cWq6q8KuL7bCeUVvL1EOjfsHvc9OYiE_RtMhCC58scQQQikhYIMTsAzqdPRkjxso8kCw_bDPklSGnV6pcGbgG34ueIO3PNWlFbwp9Js9w5Zc70Y/s1600/IMG_2696.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39kbwmE5AwRtkX3rPgcgtmtwjX9n7cWq6q8KuL7bCeUVvL1EOjfsHvc9OYiE_RtMhCC58scQQQikhYIMTsAzqdPRkjxso8kCw_bDPklSGnV6pcGbgG34ueIO3PNWlFbwp9Js9w5Zc70Y/s400/IMG_2696.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate & Butter</td></tr>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Set aside to cool slightly. Reserve the pan of water on the stove.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZT7ojPesSl37tbWsIeInrCu9kvsUQq4upvv1cEUefopRivSFeW28VKg3BRqrhNVhHziPpR0M7ktrNrXadkMH1xbZ_XmHiggSO7gLo5oioIlepqDrIYK7Znu9EqlwmA55ScTPevHBiwuM/s1600/IMG_2704.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZT7ojPesSl37tbWsIeInrCu9kvsUQq4upvv1cEUefopRivSFeW28VKg3BRqrhNVhHziPpR0M7ktrNrXadkMH1xbZ_XmHiggSO7gLo5oioIlepqDrIYK7Znu9EqlwmA55ScTPevHBiwuM/s400/IMG_2704.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate</td></tr>
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<span lang="EN-US"><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Place the eggs, egg yolks and caster sugar in a heatproof bowl over the pan of simmering water. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpqfEWOCpL5Ziox-95Mnw8MU9vVvRcGh8X081KL6m5XSrfPuzYnhktGv6je0TIo2T7zxD3eDobQZylvlGQfht5etT7CHpDgYNuyMbd6lvhLIz5zhQf35Z2wjWEtarmzEG0nbF8EYnMGk/s1600/IMG_2705.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpqfEWOCpL5Ziox-95Mnw8MU9vVvRcGh8X081KL6m5XSrfPuzYnhktGv6je0TIo2T7zxD3eDobQZylvlGQfht5etT7CHpDgYNuyMbd6lvhLIz5zhQf35Z2wjWEtarmzEG0nbF8EYnMGk/s400/IMG_2705.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs, Yolks & Caster Sugar</td></tr>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Using hand-held electric beaters, whisk on medium speed for 6 minutes or until nearly tripled in volume and mixture holds a trail. (Alternatively, using a balloon whisk, whisk for 10 minutes.) </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Egg mixture</td></tr>
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<span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Remove from the heat, add the orange zest.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
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<tr><td class="tr-caption" style="text-align: center;">Orange zest</td></tr>
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</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Then fold into the chocolate mixture in 3 batches until just incorporated. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
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<tr><td class="tr-caption" style="text-align: center;">Choc mixed with egg etc</td></tr>
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</span><span class="Apple-style-span" style="color: purple; font-family: Georgia, 'Times New Roman', serif;">Immediately pour mousse into tart shell and level with an offset spatula. Place the tart tin on an oven tray and bake for 18 minutes or until just set.</span>
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<tr><td class="tr-caption" style="text-align: center;">Mousse Tart ready for the oven </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baked tart</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: red;">What you will need for the Orange Caramel:</span></i></span></div>
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<span class="Apple-style-span" style="color: red; font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US">110g / </span><span lang="EN-US">½ Cup C</span></span></span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">aster Sugar</span></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: red; font-family: Georgia, 'Times New Roman', serif;">100ml Orange Juice<o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: red;">3 Oranges, segmented</span><span class="Apple-style-span" style="color: blue;"><o:p></o:p></span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahSS6Nma78TckejPkHAfbCUd2KRLIGCReNY6rY6u4j1KaAkg_Uz4wPaueXc8VheOZCnPqlSvS0pU9iiYH_gcTwZlGIFgg3TlMHSyR6rcsRURcP45JTEvHxNiCgznkFDlyWWlxO1nmIPI/s1600/IMG_2711.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahSS6Nma78TckejPkHAfbCUd2KRLIGCReNY6rY6u4j1KaAkg_Uz4wPaueXc8VheOZCnPqlSvS0pU9iiYH_gcTwZlGIFgg3TlMHSyR6rcsRURcP45JTEvHxNiCgznkFDlyWWlxO1nmIPI/s400/IMG_2711.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Caramel ingredients</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-US"><span class="Apple-style-span" style="color: red;">To make the orange caramel, place the caster sugar in a medium frying pan over medium heat and cook for 3 minutes or until sugar begins to melt. Swirl pan as sugar begins to caramelise, but do not stir. </span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Caramel</td></tr>
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<span class="Apple-style-span" style="color: red; font-family: Georgia, 'Times New Roman', serif;">In a separate small saucepan, bring the orange juice to the boil. Once caramel is a deep golden, immediately pour in hot orange juice, taking care as mixture will splutter, and stir until smooth. Place the orange segments in a heatproof bowl and pour over the orange caramel. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Orange Caramel</td></tr>
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<span class="Apple-style-span" style="color: red; font-family: Georgia, 'Times New Roman', serif;">Drizzle the orange caramel over the hot tart and let set for 20 minutes. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Baked tart with orange caramel drizzle</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">To assemble, use a slotted spoon and place a spoonful of orange segments over the centre of tart and drizzle with a little orange caramel. Serve with freshly whipped cream, additional orange segments and orange caramel sauce for extra drizzling. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoE4JKgff0ohaTEMcF5XjZ0JPgpuiuy4nXa_i_-orkliGybc46HW776PjH-ANmEdu7-pPd6tZgG0JjzMdoeIX-1ca24UXwgNkxwz3kpW9bt-oJp4g2D962RSu2Bb9eNN8fS_EzSUt-cUg/s1600/IMG_2732.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoE4JKgff0ohaTEMcF5XjZ0JPgpuiuy4nXa_i_-orkliGybc46HW776PjH-ANmEdu7-pPd6tZgG0JjzMdoeIX-1ca24UXwgNkxwz3kpW9bt-oJp4g2D962RSu2Bb9eNN8fS_EzSUt-cUg/s400/IMG_2732.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choc Mousse Tart </td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">The wasn't too hard to make and the end result was lovely, but the husband and I have come to the conclusion we really don't like chocolate tarts that much. It will probably be a long time between this one and the next one. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Choc Mousse Tart </td></tr>
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<span class="Apple-style-span" style="color: blue;">Like my Facebook page <a href="http://www.facebook.com/LusciousDelightsBlog">here</a> for more photos and updates. </span></div>
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Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com3tag:blogger.com,1999:blog-1365749674385643546.post-2080986790472899722012-09-10T11:13:00.000+10:002012-09-10T11:13:17.083+10:00Foodie Friends Friday & PiesI missed the Friday deadline for Foodie Friends Friday (from last week) but thought I would do the post anyway. This week I'm going to share a recent blogpost of mine for Beef and Guiness Pies. These were so delicious you have to try them. Check them out <a href="http://lusciousdelights.blogspot.com.au/2012/08/masterchef-week-beef-and-guiness-pies.html">here</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ca0KouCn72DDOyAqnbvWwEArTCMQd9EVqJY3ZhEkpNclAyIUwSgZwQ88xHOOrwCPCBJ-O72A4LY1GA63TnJXb_tHXeTu4KF56ONAFQ4Aj-2ppoU5WDqCwT2i80xdymVmy2fGeqj-R1o/s1600/IMG_2516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" fea="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ca0KouCn72DDOyAqnbvWwEArTCMQd9EVqJY3ZhEkpNclAyIUwSgZwQ88xHOOrwCPCBJ-O72A4LY1GA63TnJXb_tHXeTu4KF56ONAFQ4Aj-2ppoU5WDqCwT2i80xdymVmy2fGeqj-R1o/s320/IMG_2516.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef and Guiness Pies</td></tr>
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This week's sponsor was Bazor Designs - check out their website on Etsy <a href="http://www.etsy.com/listing/">here </a><em>Note this is open to US and Canadian residents only. </em><br />
<em></em><br />
<br />
<em>This week's Hosts: </em><br />
<a href="http://ww.foodiefriendsfriday.com/">Foodie Friends Friday</a> <br />
Tracy at <a href="http://www.busyvegetarianmom.com/">Busy Vegetarian Mom</a> <br />
Robyn at <a href="http://www.robynsviewathome.blogspot.com/">Robyn's View</a> <br />
Angie at <a href="http://alilcountrysugar.blogspot.com/">A lil Country Sugar</a><br />
Marlys at <a href="http://marlys-thisandthat.blogspot.com/">This and That</a><br />
Lois at <a href="http://wifeofthecolonel.blogspot.com/">Walking on Sunshine</a> <br />
Lindsey at <a href="http://www.familyfoodfinds.com/">Family Food Finds</a><br />
Cindy at <a href="http://www.cindysrecipesandwritings.com/">Cindys Recipes and Writings</a><br />
Keira at <a href="http://www.lusciousdelights.blogspot.com.au/">Luscious Delights</a> <br />
Dawn at <a href="http://www.spatulasonparade.blogspot.com/">Spatulas on Parade</a> <br />
Ericka at <a href="http://www.chefpickykid.com/">Chef Picky Kid</a> <br />
Michelle at <a href="http://www.fromcalculustocupcakes.blogspot.com/">From Calculus to Cupcakes</a> <br />
Cynthia at <a href="http://feedingbig.blogspot.com/">Feeding Big</a><br />
Sarah at <a href="http://everythingkitchensink.blogspot.com/">Everything in the Kitchen Sink</a><br />
<br />
<!-- start InLinkz script --><script type="text/javascript">
document.write('<script type="text/javascript" src=http://www.inlinkz.com/cs.php?id=182943&' + new Date().getTime() + '"><\/script>');</script><!-- end InLinkz script -->Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0tag:blogger.com,1999:blog-1365749674385643546.post-9978672947749106632012-09-03T10:54:00.000+10:002012-09-03T10:54:14.357+10:00Masterchef Week - Pork Lasagne<span lang="EN-AU" style="color: blue; font-family: Georgia;">Masterchef Australia officially came to an end for 2012 the other week, and I have some serious withdrawal symptoms. For part 2 of my own Masterchef series, I really went out of my comfort zone. I don’t like lasagne. I don’t like the texture, the sloppiness of it. But maybe I’ve just never had a good one before. The husband’s been hassling me for weeks to make him lasagne so I finally relented (and I desperately wanted to try this Masterchef one) and made him Audra's <a href="http://www.masterchef.com.au/recipes/pork-lasagne.htm" target="_blank">Pork Lasagne</a>. This lasagne featured on one of the Italian challenges in the last week’s of Masterchef when they had to cook lunch for 500 Barilla contestants and the owner of Barilla loved it. </span><br />
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<i style="mso-bidi-font-style: normal;"><span lang="EN-AU" style="color: blue; font-family: Georgia;">What you will need: </span></i><br />
<span lang="EN" style="color: blue; font-family: Georgia;">250g Box Lasagne Sheets</span><i style="mso-bidi-font-style: normal;"><span lang="EN-AU" style="color: blue; font-family: Georgia;"></span></i><br />
<span lang="EN" style="color: blue; font-family: Georgia;">250g Grated Parmesan Cheese</span><br />
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<i style="mso-bidi-font-style: normal;"><span lang="EN-AU" style="color: blue; font-family: Georgia;">What you will need Meat Sauce:</span></i><br />
<span lang="EN" style="color: blue; font-family: Georgia;">50ml Extra Virgin Olive Oil</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">500g Rindless Pork Belly, sliced into 2cm strips <i style="mso-bidi-font-style: normal;">(ask the butcher to cut the rind off if you need to)</i></span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">600g Italian Pork Sausages, skins removed</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">3 Cloves Garlic, finely chopped</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">6 Eschalots, finely chopped</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">800g Tinned Tomatoes (I used tinned whole tomatoes)</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">2 Sprigs Fresh Thyme</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
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<span lang="EN" style="color: blue; font-family: Georgia;">Preheat your oven to 180°C.<br /><br />Heat the olive oil in a large saucepan over medium high heat. </span><br />
<span lang="EN" style="color: blue; font-family: Georgia;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8LSqOUDxYEkTPZ-k0L_NW5bWcgX8HYI1trtBUO7mk1tmxNh5gtWuhgUJQShcnu7So1y-DPyeWOj4HgHxRvuH8SdCFwcgqJdC_e-IUjlHBucnQdWIbWZGFvFzYcOapY-NKL_HrJvvYYc/s1600/IMG_2522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8LSqOUDxYEkTPZ-k0L_NW5bWcgX8HYI1trtBUO7mk1tmxNh5gtWuhgUJQShcnu7So1y-DPyeWOj4HgHxRvuH8SdCFwcgqJdC_e-IUjlHBucnQdWIbWZGFvFzYcOapY-NKL_HrJvvYYc/s400/IMG_2522.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Belly</td></tr>
</tbody></table>
<span lang="EN" style="color: blue; font-family: Georgia;"></span><br />
<div style="color: black; font-family: Times; margin: 0px;">
<span lang="EN" style="color: blue; font-family: Georgia;"><span lang="EN" style="color: blue; font-family: Georgia;"> Cook the pork belly, in batches until caramelised. </span></span></div>
<div>
<span lang="EN" style="color: blue; font-family: Georgia;"><span lang="EN" style="color: blue; font-family: Georgia;"><br /></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgko18GQyrXnDUhOMNY6e0SFBA_MAPEFJ7oh5zcukdifG89PUsQT7uD_T4rjfBNtumUwmQEhnSdMswk66gMud032LdKP2wkXHCrZgfHVu-XqWDCedmqtkKiU74dJeAY1Cn7Oo1eU16RCB4/s1600/IMG_2523.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgko18GQyrXnDUhOMNY6e0SFBA_MAPEFJ7oh5zcukdifG89PUsQT7uD_T4rjfBNtumUwmQEhnSdMswk66gMud032LdKP2wkXHCrZgfHVu-XqWDCedmqtkKiU74dJeAY1Cn7Oo1eU16RCB4/s400/IMG_2523.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelised pork belly</td></tr>
</tbody></table>
<div style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue; font-family: Georgia;">Remove from pan. Break the sausage meat into small pieces, and add to the hot pan and cook, stirring until it changes colour. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pGowXEuWXM8mVKeNnBHPkVOlS13Ad2dGTMHpuw-eHiUGRwZDKgSzzEynSo8xJycuqmnO-JNetLI5sK6Cnt1niHdejzW09YuIwaYWt9xdqd1ebinKNf-m_4BmnQTJMStWaeDYE6OawUw/s1600/IMG_2531.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pGowXEuWXM8mVKeNnBHPkVOlS13Ad2dGTMHpuw-eHiUGRwZDKgSzzEynSo8xJycuqmnO-JNetLI5sK6Cnt1niHdejzW09YuIwaYWt9xdqd1ebinKNf-m_4BmnQTJMStWaeDYE6OawUw/s400/IMG_2531.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Italian sausage meat</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia;">Return the pork belly to the pan, add the garlic, eschalots and cook for 5 minutes. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Lt6gzknPv9WSc_RgUzDPTO8cPKW1_LKEg2wc-FqTAiGy5cFb-HfrgGu26c2Q66yPhQo3m0cYMeqBIXfMohWgR3cUdgISZIq1zwstOEOqYNfet_olFsxPTTCS-pP7ilcJWuAvKGZFu_Y/s1600/IMG_2546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Lt6gzknPv9WSc_RgUzDPTO8cPKW1_LKEg2wc-FqTAiGy5cFb-HfrgGu26c2Q66yPhQo3m0cYMeqBIXfMohWgR3cUdgISZIq1zwstOEOqYNfet_olFsxPTTCS-pP7ilcJWuAvKGZFu_Y/s400/IMG_2546.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork belly returned to pan</td></tr>
</tbody></table>
<div style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue; font-family: Georgia;"></span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia;">Add tomatoes and thyme and cook, stirring occasionally for 45 minutes or until sauce thickens. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6IHcxdW7Ve6QuSO-nqGlLUonv3p3ZaDExGCDemfRJjc4og8PQQ_Z1imT3HdYucgWtDYE2Rrmpx3i5aSpvPYwz-yCJguEoptM851ZCVRrOm-wtfW-KYN-gwtllL5FTkm5oD227yri0M4/s1600/IMG_2551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6IHcxdW7Ve6QuSO-nqGlLUonv3p3ZaDExGCDemfRJjc4og8PQQ_Z1imT3HdYucgWtDYE2Rrmpx3i5aSpvPYwz-yCJguEoptM851ZCVRrOm-wtfW-KYN-gwtllL5FTkm5oD227yri0M4/s400/IMG_2551.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything in the pan </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue; font-family: Georgia;">Remove pork belly pieces and pass through a mincer, or chop finely.</span><span class="Apple-style-span" style="color: blue; font-family: Georgia;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue; font-family: Georgia;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4w0RN85ABejhvbkOFu6dQK0ZTMMJq1j4sBj7cQ8Xqob6Lu6jSXs3p_xsXxnZHI8V1WyLn0p27utW5ydkPyDzaD9PzNg6PaphKJdJDk6GyNFH6T4K-7a_zFyoXb254u5CIDOpvbGIqIYA/s1600/IMG_2583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4w0RN85ABejhvbkOFu6dQK0ZTMMJq1j4sBj7cQ8Xqob6Lu6jSXs3p_xsXxnZHI8V1WyLn0p27utW5ydkPyDzaD9PzNg6PaphKJdJDk6GyNFH6T4K-7a_zFyoXb254u5CIDOpvbGIqIYA/s400/IMG_2583.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Belly being minced</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: blue; font-family: Georgia;"> Return to pan, season and cook for a further 10 minutes.</span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-j1tYnlzA6P01rEeGbUpuOEaZUEjZkKxZpXrk1TyB979EFRb49cdZzdof45cr4VgUYl-9yhfZFQ0DQv99u_hxLiADJg799eQNc7YbMdJjgcs3ww0v-z1vaHo3dvLlT5zHv6LTbuiLwlQ/s1600/IMG_2587.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-j1tYnlzA6P01rEeGbUpuOEaZUEjZkKxZpXrk1TyB979EFRb49cdZzdof45cr4VgUYl-9yhfZFQ0DQv99u_hxLiADJg799eQNc7YbMdJjgcs3ww0v-z1vaHo3dvLlT5zHv6LTbuiLwlQ/s400/IMG_2587.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Belly returned to pan<br />
<span lang="EN-AU"><span class="Apple-style-span"></span><br /><div style="text-align: left;">
<i style="color: blue; font-family: Georgia; font-size: medium;">What you will need Bechamel Sauce:</i></div>
</span></td></tr>
</tbody></table>
<span lang="EN" style="color: blue; font-family: Georgia;">1 Litre Milk</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">2 Sage leaves</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">1 small bunch fresh Oregano, leaves picked</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">2 Cloves Garlic, crushed</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">1 teaspoon Black Peppercorns</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">80g Butter, cubed</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;">80g Plain Flour</span><br />
<span lang="EN" style="color: blue; font-family: Georgia;"><br /></span><span lang="EN" style="color: blue; font-family: Georgia;"><span class="Apple-style-span" style="font-size: 16px;">Heat the milk with sage, oregano, garlic and peppercorns in a large saucepan until simmering.</span></span><br />
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dJR48g1J6F4DWUG1iNL2mdXeY7ImUqirAQJUfXKB9kQpP0wjvJ3hlB5Kci2aD-lCmL_HAKraF5hyphenhyphengeqE-f7k_df04AGpRrY0WGyy54Wbk7qBAqfcrkmv-sdvuspEDFBhmyFtZAuDlfg/s1600/IMG_2549.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dJR48g1J6F4DWUG1iNL2mdXeY7ImUqirAQJUfXKB9kQpP0wjvJ3hlB5Kci2aD-lCmL_HAKraF5hyphenhyphengeqE-f7k_df04AGpRrY0WGyy54Wbk7qBAqfcrkmv-sdvuspEDFBhmyFtZAuDlfg/s400/IMG_2549.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bechamel sauce ingredients to simmer</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring for 3 minutes, reduce heat to low and cook a further 5 minutes to cook out the flour.</span><span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8aAIcNZ_RkhFsecKIeIJF2KjeC48BgJBuiMLsOkzCa0BoxcqHcUyFtTRCcGmXMJ5rFk66Ws7QLb37okeexWj7aNfpXx0FdGsuS8XsZcxqkWHsgAZcwUJcUZCaDNTpjpHXRUSaPGomWU/s1600/IMG_2561.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8aAIcNZ_RkhFsecKIeIJF2KjeC48BgJBuiMLsOkzCa0BoxcqHcUyFtTRCcGmXMJ5rFk66Ws7QLb37okeexWj7aNfpXx0FdGsuS8XsZcxqkWHsgAZcwUJcUZCaDNTpjpHXRUSaPGomWU/s400/IMG_2561.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter and flour in separate pan</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">Remove the pan from the heat, strain the milk through a sieve into a jug and pour into the pan, whisking constantly to prevent lumps forming. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNCzDYIacmT4K9Pf1zSdJaEJZDdDfGYYFr_FcT6ZROi14NofOoIB0KBw37CbEdpoqdJ26B-UWOxUzBO4wWf37hbbhzsAh3i0PW1hCORJvQ97hTeTMAVATSQLbHB0_zW4mieGP5mCChu0/s1600/IMG_2569.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNCzDYIacmT4K9Pf1zSdJaEJZDdDfGYYFr_FcT6ZROi14NofOoIB0KBw37CbEdpoqdJ26B-UWOxUzBO4wWf37hbbhzsAh3i0PW1hCORJvQ97hTeTMAVATSQLbHB0_zW4mieGP5mCChu0/s400/IMG_2569.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sieve</td></tr>
</tbody></table>
<span lang="EN" style="color: blue; font-family: Georgia; font-size: 12pt;">Return to the heat, season with salt and cook for 10 minutes or until the sauce thickens slightly.</span><br />
<span lang="EN" style="color: blue; font-family: Georgia; font-size: 12pt;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5N5zyipbG2RDWdioOqHHZx9v6YZHcwXk0-Rpx9jKdAK5-CYsdR8hLlqsEo-i0RsRTemBVgRCpmqt6jHr44lurGF0eOGAzmRpu5XRulwZwM85vcy38nRPpswAKbMzOL6T4zeZWWv5lHY/s1600/IMG_2576.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5N5zyipbG2RDWdioOqHHZx9v6YZHcwXk0-Rpx9jKdAK5-CYsdR8hLlqsEo-i0RsRTemBVgRCpmqt6jHr44lurGF0eOGAzmRpu5XRulwZwM85vcy38nRPpswAKbMzOL6T4zeZWWv5lHY/s400/IMG_2576.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce thickening</td></tr>
</tbody></table>
<span lang="EN" style="color: blue; font-family: Georgia; font-size: 12pt;">To assemble the lasagne, lightly oil a 12-cup capacity rectangular baking dish. </span><br />
<span class="Apple-style-span" style="color: blue; font-family: Georgia;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DGfftpQLC9w8R2jSn_JgUOPtF_LHbEYXHA0AHkNewdpqq8qhuFAqa-YazUaoxo0Np8xOn_iwi9CgsjsWhDNcqocaDHSZ2FiuzFN6k31k0cjLJJ9Bew1_4iNXqZVdc2VZU9jwnETYDf8/s1600/IMG_2592.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DGfftpQLC9w8R2jSn_JgUOPtF_LHbEYXHA0AHkNewdpqq8qhuFAqa-YazUaoxo0Np8xOn_iwi9CgsjsWhDNcqocaDHSZ2FiuzFN6k31k0cjLJJ9Bew1_4iNXqZVdc2VZU9jwnETYDf8/s400/IMG_2592.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greased pan </td></tr>
</tbody></table>
<span lang="EN" style="color: blue; font-family: Georgia; font-size: 12pt;">Ladle a little meat sauce over the base of the dish.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZoKQ_M_G33QBACEd2tjrYUnXveNYQL8ZjAc2KO75BJJkYZxXCtSH9r7nlH3xg40uExfQfxUNKOUDbjxhta6eKVl2E9Xk8mlG9QIIpNjxnpkZwU5AtNLbEtewdZg3ntvBK7PxH2HSZdQ/s1600/IMG_2593.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZoKQ_M_G33QBACEd2tjrYUnXveNYQL8ZjAc2KO75BJJkYZxXCtSH9r7nlH3xg40uExfQfxUNKOUDbjxhta6eKVl2E9Xk8mlG9QIIpNjxnpkZwU5AtNLbEtewdZg3ntvBK7PxH2HSZdQ/s400/IMG_2593.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer of meat</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">Cover with one layer of pasta sheets, breaking to fit if necessary. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEiZoXoAOM02zysQ_DMccvvNKKLYFVLQX5YIiopKZ3mbqmIuoxVlP8TvUWc_adrOz4IXQRwN0URdPnCmas5dCHt8njgSnFw3J8_ZRE-rNgJfxERMtIZOD7A-9Jo17rrh8qrZVM0hksI_w/s1600/IMG_2594.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEiZoXoAOM02zysQ_DMccvvNKKLYFVLQX5YIiopKZ3mbqmIuoxVlP8TvUWc_adrOz4IXQRwN0URdPnCmas5dCHt8njgSnFw3J8_ZRE-rNgJfxERMtIZOD7A-9Jo17rrh8qrZVM0hksI_w/s400/IMG_2594.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer of lasagne sheets</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">Top with one-third of remaining meat sauce and one-third bechamel sauce.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0ON5mwvP6mX3EDAu7CSTgiR_Ks2l7cMY4CLHT8G7RTlmnugk4GkroDa7w0b2CToz1fks8am3HVaE9fLT2ECm3SDeqAsVmD69JYQ4s2uzOVtMqosVFZTb9E_xefZ3V4f3cdv-xr5748Y/s1600/IMG_2595.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0ON5mwvP6mX3EDAu7CSTgiR_Ks2l7cMY4CLHT8G7RTlmnugk4GkroDa7w0b2CToz1fks8am3HVaE9fLT2ECm3SDeqAsVmD69JYQ4s2uzOVtMqosVFZTb9E_xefZ3V4f3cdv-xr5748Y/s400/IMG_2595.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer of béchamel sauce & repeat</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">Repeat the layers twice, finishing with bechamel sauce. Sprinkle with parmesan.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebdOyID6MLm6xXn5sRdKvgSzplSYU3gDDkR397pa1fd6EpETI-TKO1liG_I8nzmfo_GlVdeCEyeMVWh3bN1u6KCQeSHBm2LnMVIMBj1syyC36q2qAbeAH7xhoUWaw0TwkUGuC_EI5s1k/s1600/IMG_2596.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebdOyID6MLm6xXn5sRdKvgSzplSYU3gDDkR397pa1fd6EpETI-TKO1liG_I8nzmfo_GlVdeCEyeMVWh3bN1u6KCQeSHBm2LnMVIMBj1syyC36q2qAbeAH7xhoUWaw0TwkUGuC_EI5s1k/s400/IMG_2596.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven </td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">Bake for 30-40 minutes or until pasta is cooked. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKTfIuyQhtLSwudMnEf6gz-U9bwdfzB2457_4rFxIaZV_wPZzgtkZtRIfFlTp4W7NXL4qJu1t2DmeaquuNn1eT1ugmCzBmCviYmbhxKV3HGDJtpFbQ-ztqmiNb-Couz2pr-Zdb-pxedo/s1600/IMG_2599.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKTfIuyQhtLSwudMnEf6gz-U9bwdfzB2457_4rFxIaZV_wPZzgtkZtRIfFlTp4W7NXL4qJu1t2DmeaquuNn1eT1ugmCzBmCviYmbhxKV3HGDJtpFbQ-ztqmiNb-Couz2pr-Zdb-pxedo/s400/IMG_2599.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven </td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia; font-size: 16px;">Set aside for 15 minutes before serving.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82akdlQ2vWG6hA6-AdhA_rqAm5WqfiVn2tGx6s5By04wD3BCB70fIeAH1iAKNgEKN24dBlrTdm9oFnHeW_-4SHWKrHGVFJCKElVxoCHxOegRu4eFLwiMsuUhr820Ffzgn1qmKCsFYGDA/s1600/IMG_2605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82akdlQ2vWG6hA6-AdhA_rqAm5WqfiVn2tGx6s5By04wD3BCB70fIeAH1iAKNgEKN24dBlrTdm9oFnHeW_-4SHWKrHGVFJCKElVxoCHxOegRu4eFLwiMsuUhr820Ffzgn1qmKCsFYGDA/s400/IMG_2605.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Lasagne</td></tr>
</tbody></table>
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<span lang="EN-AU" style="color: blue; font-family: Georgia;"><span style="color: purple;"><em>For more photos and updates like my Facebook page </em></span><a href="http://www.facebook.com/#!/LusciousDelightsBlog" target="_blank"><span style="color: purple;"><em>here</em></span></a></span></div>
Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com2tag:blogger.com,1999:blog-1365749674385643546.post-81102039919144147512012-08-27T09:23:00.000+10:002012-08-27T09:23:46.022+10:00Masterchef Week - Beef and Guiness Pies<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-AU"><span style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Now that Masterchef Australia is over, and I no doubt will experience <s>some</s> a lot of withdrawal symptoms, I thought I would have a Masterchef inspired week. This year, Masterchef decided to be sneaky and cut all the exciting episodes in half. Majority of the good recipes come from the challenges faced by the top 12. This year, the top 12 was whittled down to a two week time period, with 3 contestants going home each week until the finals at the end of the second week. I was not happy about this announcement. Why not cut the top 24 episodes in half, weed out the extreme amateur cooks over a short space of time and draw out the top 12? This is a question that will no doubt never be answered and one I hope they change in the next season of Masterchef (yes, I’m already thinking of the next season). Anyway, I’m off topic. In one week there were 3 great recipes I had to try – Gary Mehigan’s Beef and Guiness Pies from Masterclass, Pork Lasagne from an Italian group challenge and Chocolate Mousse Tart from a magazine cover challenge (look out this week for other posts). </span></span></div>
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<span lang="EN-AU"><span style="color: blue; font-family: Georgia, 'Times New Roman', serif;">I decided to start with the <a href="http://www.masterchef.com.au/recipes/beef-onion-and-guinness-pies-.htm" target="_blank">Beef and Guiness Pies</a> because I’d heard a few people rave about how good they were (although it was nice of Masterchef to tell me the day after I cooked them that they had gotten the recipe wrong!). </span></span></div>
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<span lang="EN-AU"><span style="color: blue; font-family: Georgia, 'Times New Roman', serif;">This is a great recipe to make when you have nothing to do one Sunday afternoon because the meat cooks for about 2 hours. I’ve split the ingredients and recipes into their sections e.g. pie filling, pastry, assembly. </span></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">What you will need for the pie filling: </span></span></span></i></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">100ml Extra Virgin Olive Oil, plus extra for greasing </span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">5 Brown Onions, sliced</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">4 Cloves Garlic, smashed and peeled</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">4 Sprigs Thyme</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">3 Fresh Bay Leaves</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">2 Tablespoons Plain Flour</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1.5kg trimmed Chuck Steak, cut into 5cm pieces</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">Salt flakes and freshly ground white pepper</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1 Carrot, cut into large chunks</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">440ml Can Guinness</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1 Litre Beef stock</span></span></span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">1 Egg, beaten</span></span></span><br />
<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;"><br /></span></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gDdIFzqjN3wQcHySAWnkx9Xd5W7mCbNpL7uU5qw-SYj0sr4hNQVKavLoKUXqvERpKstHCJg1kj8zk0pC-ZNtjkL7cYTh1Ac2eHD3z6t3SKFOO4tBNoUskaAmoCL7E3PeKNy6I5Lvk0Y/s1600/IMG_2475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gDdIFzqjN3wQcHySAWnkx9Xd5W7mCbNpL7uU5qw-SYj0sr4hNQVKavLoKUXqvERpKstHCJg1kj8zk0pC-ZNtjkL7cYTh1Ac2eHD3z6t3SKFOO4tBNoUskaAmoCL7E3PeKNy6I5Lvk0Y/s400/IMG_2475.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie filling ingredients</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Preheat your oven to 180°C fan-forced. </span></div>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">For the pies, add 40ml olive oil to an enamel or heavy set casserole (think Le Creuset style casserole dishes). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEjrI43V2DgK0Lz8_MQB_8CLjmYm_cWC_teKIcCyrfoQxrF6y1r7SNnIHc5j4EC33aJsGmeuDwvEiSdkFmMfL3rpJUzR0PjYRST_WhuZ9f59BJUkx0vneRRGOhyphenhyphentqgxNQlzpuFUZE4Fk/s1600/IMG_2477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEjrI43V2DgK0Lz8_MQB_8CLjmYm_cWC_teKIcCyrfoQxrF6y1r7SNnIHc5j4EC33aJsGmeuDwvEiSdkFmMfL3rpJUzR0PjYRST_WhuZ9f59BJUkx0vneRRGOhyphenhyphentqgxNQlzpuFUZE4Fk/s400/IMG_2477.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My heavy set casserole dish</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Add the onion, garlic and thyme and cook over low heat for 40 minutes or until the onion is soft and translucent. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvkP9f1do_Bst38BVSMp9QDtSC8AfWOV3tQK77TlE5llaB_vSmvYsPcGSGir1amhxVl_FuEhCpISxhBkT9D1VNsPLuX2draju_8ynnDKqnbWv-ZfhUUYZV8xLYDaqRdp-BP0W-VoPEvY/s1600/IMG_2478.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvkP9f1do_Bst38BVSMp9QDtSC8AfWOV3tQK77TlE5llaB_vSmvYsPcGSGir1amhxVl_FuEhCpISxhBkT9D1VNsPLuX2draju_8ynnDKqnbWv-ZfhUUYZV8xLYDaqRdp-BP0W-VoPEvY/s400/IMG_2478.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions when they first are in</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Stir occasionally so the onions don’t stick to the bottom. Increase the heat to medium-high, add the bay leaves and cook until the onion is dark and caramelised. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0m9XZYttZ9sROTv8ewVGDJnxWciVeq8clU8VYzAL_iA7pCaYWFsw7spxYnoOMqQISi0nGPCflyKHNpKOSKREbHl_g5Xq9BJaE_Kx-SEF-e4LRLzmh2zo2Ny31eZ6bJC3eXwraVgMLiM/s1600/IMG_2489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0m9XZYttZ9sROTv8ewVGDJnxWciVeq8clU8VYzAL_iA7pCaYWFsw7spxYnoOMqQISi0nGPCflyKHNpKOSKREbHl_g5Xq9BJaE_Kx-SEF-e4LRLzmh2zo2Ny31eZ6bJC3eXwraVgMLiM/s400/IMG_2489.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft and translucent onions with bay leaves</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Add the flour and cook stirring often for 3-4 minutes.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78PSVtHQtiH2W568t54Qg5p9dxQIqlTJ2KsC1ByrgKUFsnqZlFr6C-k1oYL-loWTZ5AFpo9QLRWwUIMWSwCTQUXdZE3ltWFnEE80g47C4ZY7ZV7UIrWRfesFb0M5qUrPPpAcO8pPLgYs/s1600/IMG_2495.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78PSVtHQtiH2W568t54Qg5p9dxQIqlTJ2KsC1ByrgKUFsnqZlFr6C-k1oYL-loWTZ5AFpo9QLRWwUIMWSwCTQUXdZE3ltWFnEE80g47C4ZY7ZV7UIrWRfesFb0M5qUrPPpAcO8pPLgYs/s400/IMG_2495.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions with flour</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Season the beef generously with salt flakes and ground white pepper. Heat the remaining 60ml of the olive oil in a large frying pan over high heat, then cook the beef in 2 batches until well browned on all sides (it’s ok if the beef sticks to the bottom of the pan, this means it’s got good caramelisation). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOdwQs9S_hOoXjoGyuxsqJDlM8jZJD69vK_dUecAx9b1PFcTJSLLF018Pafi00IzSGABawm1B9s-vcAMa7w_bmN3PrKPBMqbgMi8vFj6ph5yFbXSeWBK3oLFnK02d6G6VDvQIPtXjckY/s1600/IMG_2482.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOdwQs9S_hOoXjoGyuxsqJDlM8jZJD69vK_dUecAx9b1PFcTJSLLF018Pafi00IzSGABawm1B9s-vcAMa7w_bmN3PrKPBMqbgMi8vFj6ph5yFbXSeWBK3oLFnK02d6G6VDvQIPtXjckY/s400/IMG_2482.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Add the carrot and cook for 5-6 minutes or until golden. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjrJX2fLKxk5YGRqFfMOY6hnu6pZLgPKczxEaqzm1FU6BOzcFFOop7-zaSM1UNeupa8LEuum-iX4bdNTa50En40eZmHwkh8WueRSoD1W4hj8z7y_imXgUbLPa6hsMRtjuY0TnO9xmoAw/s1600/IMG_2485.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYjrJX2fLKxk5YGRqFfMOY6hnu6pZLgPKczxEaqzm1FU6BOzcFFOop7-zaSM1UNeupa8LEuum-iX4bdNTa50En40eZmHwkh8WueRSoD1W4hj8z7y_imXgUbLPa6hsMRtjuY0TnO9xmoAw/s400/IMG_2485.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrot</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Add ¾ of the Guinness and cook for 5 minutes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlbQNeOh7nt11oon9nMnIO1o-_ZeyUo2wLHIs2VtEhZfUo6FsMGM5snBfEUgHfOIM0UnD-CkL8kDWNH9p7-v0n2AVmexHoPu5v_8LrAbYeqVEVlZzusKl6lUIV7lyk0v8HDiDjGkmsMc/s1600/IMG_2490.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlbQNeOh7nt11oon9nMnIO1o-_ZeyUo2wLHIs2VtEhZfUo6FsMGM5snBfEUgHfOIM0UnD-CkL8kDWNH9p7-v0n2AVmexHoPu5v_8LrAbYeqVEVlZzusKl6lUIV7lyk0v8HDiDjGkmsMc/s400/IMG_2490.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add Guiness</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Tip the beef and Guinness into onion mixture in the casserole dish. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjB0NokgcnDu59GZEKywQWs6hrvs5QNMgTWarYHHvDpD8gHUSFwh7_ekFWAJ9SIFzpqVnLSJG73UsVjo7ZoNefA5YZWiOc6QLvvQviagU6fvwwmaYIDomj_qJ-88wdGTm9LjKVwjtVG30/s1600/IMG_2498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjB0NokgcnDu59GZEKywQWs6hrvs5QNMgTWarYHHvDpD8gHUSFwh7_ekFWAJ9SIFzpqVnLSJG73UsVjo7ZoNefA5YZWiOc6QLvvQviagU6fvwwmaYIDomj_qJ-88wdGTm9LjKVwjtVG30/s400/IMG_2498.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Transferred into casserole dish</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Use remaining Guinness to deglaze the beef pan, scraping all the brown bits from the bottom. Add this to the onions.</span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">Pour beef stock over the beef and vegetables and bring to the boil. Cover with a tight fitting lid, then transfer to the oven and cook for 2-2.5 hours or until tender. </span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA86cNzPscCfu6HSf_dScll7Gw7sdC2okpyC3Qgli_npHLU0z4nTBoTLCBhchfgX0pq2D2HLkJbZH5anoz082U6oytrRdjR9sUpae7QXmdZDO6Zrt-Rx3YAUNvBtBcuZJ8umnZZuMPegU/s1600/IMG_2500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA86cNzPscCfu6HSf_dScll7Gw7sdC2okpyC3Qgli_npHLU0z4nTBoTLCBhchfgX0pq2D2HLkJbZH5anoz082U6oytrRdjR9sUpae7QXmdZDO6Zrt-Rx3YAUNvBtBcuZJ8umnZZuMPegU/s400/IMG_2500.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With beef stock</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">A couple of things to note here: 1) I didn’t wait for anything to come to room temperature or cool completely. It’s up to you if you want to do these steps: Leave to cool to room temperature. Remove the chunks of beef and carrot to a board and chop into 1cm pieces, then return them to the onion gravy. Refrigerate until cold. 2) When I made this recipe there was an error on the Masterchef Australia website, which is why I have too much stock in my pot above. Originally the recipe called for 2 litres of beef stock, not 1 litre. So if yours doesn't look as full as mine, don't worry. In saying that, the mixture still turned out great. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Getting the filling ready </td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">When the beef is tender, just test a bit with a fork (the aim is that the beef will be so tender it will basically melt in your mouth), slice the beef into strips and put back into the sauce ready to fill your pastry cups. </span><br />
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<i style="mso-bidi-font-style: normal;"><span lang="EN"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">What you will need for Maggie Beer’s Sour-Cream Pastry:</span></span></i></div>
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<span lang="EN"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">200g chilled Unsalted Butter, chopped</span></span></div>
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<span lang="EN"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">250g Plain Flour, plus extra for dusting</span></span></div>
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<span lang="EN"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;">½ Cup Sour Cream </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvbc9zp_TRk1T2JflW6KBo7842yVkuVSvCh2tcB2UccvXwRDnDWMsE63dTseG6Jqw9NZVEu7YtGDBh_m_8AO1JeAAnGkIxVZ2K7BypOkZfHwH5EhHvH_M2jD7I-x5EaFSEQLI8yhBE5o/s1600/IMG_2466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvbc9zp_TRk1T2JflW6KBo7842yVkuVSvCh2tcB2UccvXwRDnDWMsE63dTseG6Jqw9NZVEu7YtGDBh_m_8AO1JeAAnGkIxVZ2K7BypOkZfHwH5EhHvH_M2jD7I-x5EaFSEQLI8yhBE5o/s400/IMG_2466.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry ingredients</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: purple;">Place the butter and flour and a pinch of salt in the bowl of an electric mixer with a paddle attachment. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOx2bOxYDcle1yr3kWHgkjR4_1mSCKEzyQsGqbC9ePTBfMflZ4J5hSizddgXZgOF3BWVhOWf4-F8dy21l_mhUztwK8vc6BaTEaB7APtaN6Knzagm6uAC-M0eXGiQ_oclaT0diVJ_V6js/s1600/IMG_2467.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOx2bOxYDcle1yr3kWHgkjR4_1mSCKEzyQsGqbC9ePTBfMflZ4J5hSizddgXZgOF3BWVhOWf4-F8dy21l_mhUztwK8vc6BaTEaB7APtaN6Knzagm6uAC-M0eXGiQ_oclaT0diVJ_V6js/s400/IMG_2467.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter & Flour</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: purple;">Blend until the mixture resembles large breadcrumbs. Instead, I rubbed my butter into the flour and it had the same effect.</span></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Half completed pastry</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: purple;">Gradually add the sour cream, mixing until the pastry just comes together. Shape into a disc, then wrap in plastic wrap then chill for at least 20 minutes.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhRB5pEdpfnLj7Xk6DG80c26WnKQd3Ql3ZTG321FYjwhUyAY7ZxPG4vxa1CHN1R42emYzdf-pPNCW47OAPI4N6k-wJUtq8TU9CYfGJeWIDSHhfhfF9Q8CQj_hGbInjJ8DHR9wQbyqzDk/s1600/IMG_2474.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhRB5pEdpfnLj7Xk6DG80c26WnKQd3Ql3ZTG321FYjwhUyAY7ZxPG4vxa1CHN1R42emYzdf-pPNCW47OAPI4N6k-wJUtq8TU9CYfGJeWIDSHhfhfF9Q8CQj_hGbInjJ8DHR9wQbyqzDk/s400/IMG_2474.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry </td></tr>
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<i style="mso-bidi-font-style: normal;"><span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">Pie Assembly:</span></span></span></i></div>
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<span lang="EN"><br /><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">Grease 6 holes of a muffin pan with a little olive oil. Roll out the pastry to 3-5mm thick, using a little extra flour for dusting. </span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3uylpYUf21-NguPnsIMxEinB8RYgZdPTfz3nHJs31JrFRziWe3AD_c1I6RhRj1uBP9m6H_D4kiBSxi8IO0QQcaZxAkVuOkIZi60zB7J9mev6VmY4ZE_WH_bWVqI9OLKbnZZMBgq-WtU/s1600/IMG_2501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3uylpYUf21-NguPnsIMxEinB8RYgZdPTfz3nHJs31JrFRziWe3AD_c1I6RhRj1uBP9m6H_D4kiBSxi8IO0QQcaZxAkVuOkIZi60zB7J9mev6VmY4ZE_WH_bWVqI9OLKbnZZMBgq-WtU/s400/IMG_2501.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled out pastry</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Cut out six rounds about 4cm bigger than the muffin holes for the pie bases and six rounds 2cm bigger than the muffin holes for the pie lids. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMBxAS-bWjtR9PBcKJImUF0wv03M7fbMsE1vhxPVpG2NzrgJ8a3d_VWwlB6rkojro8cOllbhRlgSS3Urdt4bMb4lOxeerQwTqSqvYGGkOSEnrBPYKeMiAC_PEEcOp_LyEh0CVinIK9s8/s1600/IMG_2504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMBxAS-bWjtR9PBcKJImUF0wv03M7fbMsE1vhxPVpG2NzrgJ8a3d_VWwlB6rkojro8cOllbhRlgSS3Urdt4bMb4lOxeerQwTqSqvYGGkOSEnrBPYKeMiAC_PEEcOp_LyEh0CVinIK9s8/s400/IMG_2504.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastry cutouts</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">P</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">lace a pie base in each hole, then press in lightly with your fingers, and draw the pastry up the mould a little so the pastry is 1cm above the mould. Fill each hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling. I had a little trouble assembling my pies but it’s because I forgot to bring the pastry above the muffin tins so when I put the hot mix in the pastry went a little melted. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pies ready for the oven </td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">Brush the pastry tops with beaten egg, cut a small hole in the centre of each pie for steam to escape. Bake for 25 minutes or until pastry is golden. Remove from the oven and leave to stand for 5 minutes.</span><br />
<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;"><br /></span></span></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vZ0i1A42_ZNKxe8w8CPf3ITNrbBuWfL5q4PuzhhbczQYRs-tmcUAltiG6negJJmZcV1uDtHNUyjGSqIyKUpUJeo_VVtgcW7me95NfwvCNmRq3TciXlC9Ur7mFhLN6Rl3b-A9af_w_EE/s1600/IMG_2516.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vZ0i1A42_ZNKxe8w8CPf3ITNrbBuWfL5q4PuzhhbczQYRs-tmcUAltiG6negJJmZcV1uDtHNUyjGSqIyKUpUJeo_VVtgcW7me95NfwvCNmRq3TciXlC9Ur7mFhLN6Rl3b-A9af_w_EE/s400/IMG_2516.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef and Guiness Pies</td></tr>
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<span class="Apple-style-span" style="color: blue; font-family: Georgia, 'Times New Roman', serif;">A few things to note in this recipe: depending on the size of your muffin tins/pies, the pastry will make more than 6 pies; depending on the size of your muffin tins/pies, you will have a lot of mixture left over. Overall, I managed to get 10 pies out of my pastry but had a bucket load of filling left. Next time I will make 2 batches of pastry.</span></div>
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<span lang="EN"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">The pies were super yummy and the pastry was flaky and melts in your mouth. Serve with mash and your favourite vegetables. In my opinion, you really don’t need tomato sauce with these pies, there’s enough flavour in the filling and pastry. </span></span></span></div>
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<span lang="EN-AU"><span style="color: purple; font-family: Georgia, 'Times New Roman', serif;"><em>For more photos and updates like my Facebook Page</em><a href="http://www.facebook.com/LusciousDelightsBlog" target="_blank"><em> here</em></a><em> </em></span></span></div>
Luscious Delightshttp://www.blogger.com/profile/12864597740674368477noreply@blogger.com0