tag:blogger.com,1999:blog-69087330437783274632024-03-13T11:02:10.119-07:00Veronica's Kitchena journey of a thousand miles begins with a single stepVeronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-6908733043778327463.post-61727269849603297512016-09-25T04:28:00.000-07:002016-09-25T14:47:53.638-07:00A catch up....and best wishes<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: x-large;">Hello friends</span></b>, it has been over a year since my last post. I have been good, doing a little travelling, enjoying the time with my family and working hard to maintain a healthy body and soul.</div>
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<b><span style="font-size: x-large;">This year</span></b> I had a bit of a bump but it was all good now. I couldn't be happier to to have a positive outlook for my future. I am still cooking as you can see the pictures from here and there.<br />
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<a href="https://4.bp.blogspot.com/-PU9bAKv6frM/V-eNngev98I/AAAAAAAALsk/hKOnuXBZo8QoDK_FkT7GmDWOn7tkp54lACKgB/s1600/IMG_0814.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-PU9bAKv6frM/V-eNngev98I/AAAAAAAALsk/hKOnuXBZo8QoDK_FkT7GmDWOn7tkp54lACKgB/s200/IMG_0814.JPG" width="200" /></a><a href="https://4.bp.blogspot.com/-pmxOi1x85hM/V-emlIA8H_I/AAAAAAAALtw/Dw7xC8OetakMnp5ReRk1U7W3CXwXwXygQCKgB/s1600/16-03-24-15-17-45-142_deco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-pmxOi1x85hM/V-emlIA8H_I/AAAAAAAALtw/Dw7xC8OetakMnp5ReRk1U7W3CXwXwXygQCKgB/s200/16-03-24-15-17-45-142_deco.jpg" width="150" /></a><a href="https://1.bp.blogspot.com/-8qDn8SjiDjQ/V-emlG-1U8I/AAAAAAAALtw/cEEgneac1awsoj922AN1Nf7hwgOA3WltQCKgB/s1600/IMG_0353.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-8qDn8SjiDjQ/V-emlG-1U8I/AAAAAAAALtw/cEEgneac1awsoj922AN1Nf7hwgOA3WltQCKgB/s200/IMG_0353.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-pHKjSqf-Sa4/V-emlI0Eq3I/AAAAAAAALtw/jEJCmlUX10IBb7xbjwrNIXFJOzboM-9IgCKgB/s1600/IMG_0355.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-pHKjSqf-Sa4/V-emlI0Eq3I/AAAAAAAALtw/jEJCmlUX10IBb7xbjwrNIXFJOzboM-9IgCKgB/s320/IMG_0355.JPG" width="320" /></a><b style="font-size: x-large;">But Most Days, </b>I just want something simple to nourish myself. An overnight oats or a dairy free smoothies for breakfast, an avocado with vegemite on toast or a hearty vegetable soup for lunch, a chicken stir-fry for dinner and not need to mention the awesome fruit.<a href="https://2.bp.blogspot.com/-nPV8HQMNhnw/V-emlNOhgVI/AAAAAAAALtw/nWXAB2bH4AEkbBIcKWX2XnjVe_szqnrTACKgB/s1600/IMG_0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-nPV8HQMNhnw/V-emlNOhgVI/AAAAAAAALtw/nWXAB2bH4AEkbBIcKWX2XnjVe_szqnrTACKgB/s200/IMG_0518.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-5G_7J-fNnwY/V-emlGcl8WI/AAAAAAAALtw/na8qnMS-wr8BC55qO1Aahsd3r-En3lveQCKgB/s1600/IMG_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-5G_7J-fNnwY/V-emlGcl8WI/AAAAAAAALtw/na8qnMS-wr8BC55qO1Aahsd3r-En3lveQCKgB/s200/IMG_0118.JPG" width="150" /></a></div>
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<b style="font-size: x-large;">This </b>will be my last post at blogger since I am healed and I don't need to dig down to explore what I should be eating. The best medicine for good health is to be happy and I wish you well. Life is beautiful!<br />
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-52391269431944340722015-07-31T23:41:00.002-07:002015-08-05T17:04:36.951-07:002015 is the Year of Celebration! Let's celebrate with a high tea with my 5th Year of Blogging!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-CyS7-3wDc0M/VXvr0ahBOtI/AAAAAAAAEe4/5pYjNtJqMzw/s1600/20150131_122215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-CyS7-3wDc0M/VXvr0ahBOtI/AAAAAAAAEe4/5pYjNtJqMzw/s320/20150131_122215.jpg" width="240" /></a></div>
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There are a lot of things to celebration this year. Earlier this year, my husband and I celebrated our 20th Wedding Anniversary. It was a big milestone for my husband and I that we had been going through so much especially the past 5 years. We had become a better couple and learnt from each other and I hoped we would have many more years of happiness to come.<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="http://4.bp.blogspot.com/-YyZHuG0-0_8/VXvsKmW10mI/AAAAAAAAEfA/ZAQC50C6-OM/s1600/20150124_125444.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YyZHuG0-0_8/VXvsKmW10mI/AAAAAAAAEfA/ZAQC50C6-OM/s320/20150124_125444.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the dessert we have at the anniversary. It's called "Death by Chocolate"</td></tr>
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Then not long ago, our first child turns 18. It was so nice to have her to come home to celebrate with us. At this age, she could choose to have party with friends and she was also in the middle of busy uni life and I'm grateful that I could sing "Happy Birthday" to her and spend a lovely weekend with her.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1Ms6Fn5BspA/VXvswMWoO_I/AAAAAAAAEfI/vWeOdGDZizc/s1600/20150522_130552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1Ms6Fn5BspA/VXvswMWoO_I/AAAAAAAAEfI/vWeOdGDZizc/s320/20150522_130552.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a 3 layer nicked cake with the flavour of white choice, dark choc and strawberry</td></tr>
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My mother is also turning 70 this year! She is a hard working woman and a very devoted wife. My mother has taught me a lot and she has been a role model for me to be a good wife and a caring mother. I wish her good health and enjoy her golden years with lots of love.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RNzWPLMXV_M/VbA1j4yCeyI/AAAAAAAAEyg/RdUNq6eqGBA/s1600/20150713_205458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RNzWPLMXV_M/VbA1j4yCeyI/AAAAAAAAEyg/RdUNq6eqGBA/s320/20150713_205458.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mum's Birthday Cake</td></tr>
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So here is July, the celebration of my 5th years of blogging and 5 years survival of my first cancer. This blog helps me to going through the tough time and allowing me to meet many talents people that love cooking. It is also a memory keepsake for me to explore different types of cooking. Although I always get trapped by cakes recipes, I am a happier cook for good health and for the happy soul.<br />
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It would be great to have a high tea for celebration to thanks for your support!<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="http://1.bp.blogspot.com/-C4GZsWOkwao/VXvtexHJUFI/AAAAAAAAEfU/GrWs3jOYZ6Q/s1600/20150131_122402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-C4GZsWOkwao/VXvtexHJUFI/AAAAAAAAEfU/GrWs3jOYZ6Q/s320/20150131_122402.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st layer Baklava and Berry Sponge Cupcakes</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="http://2.bp.blogspot.com/-tyRIC7VLNAI/VXvuYqOPN9I/AAAAAAAAEfc/DAPmF4Y2y0M/s1600/20150131_122405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-tyRIC7VLNAI/VXvuYqOPN9I/AAAAAAAAEfc/DAPmF4Y2y0M/s320/20150131_122405.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd layer - Chicken & Salad Wrap and Honey Roast Almond & Fig Tart</td></tr>
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I don't believe every journey should have an end but it does need a rest sometime for reflection or branch out for other interests. There are many reasons for me to take a rest, a possible of 2 -3 years, as I want to enjoy my time with my kids and support them before they advance into the big big world. I want to practise more yoga and exercise to keep a healthy mind and body and honestly I just want to eat the food and not thinking of taking picture of it. However I'm not gone, I will still read your post and keep in touch sometime! So keep blogging!<br />
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<i><b>I will be posting picture at Instagram (veronsnapshot) and my personal blog at Facebook (Veronica's Kitchen) regularly and you can follow me there to keep in touch.</b></i><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="http://3.bp.blogspot.com/-SAd-pS5GiU4/VXvupIcLVxI/AAAAAAAAEfk/mzrlAamLAl4/s1600/20150131_122411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SAd-pS5GiU4/VXvupIcLVxI/AAAAAAAAEfk/mzrlAamLAl4/s320/20150131_122411.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3rd layer - assorted sandwich and egg & tomato tart<br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;">Thank You for the friendship and support over the years!</span></td></tr>
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<b><span lang="EN-US" style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;"><span style="font-size: large;"><u><i>Sunday
High Tea</i></u></span><o:p></o:p></span></b></div>
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(the Baklava and egg & tomato tart are repost)</div>
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<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1<sup>st</sup> Layer<o:p></o:p></span></b></div>
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<b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Baklava</span></b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Make 6 pieces<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Ingredients:<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">15 sheets filo pastry
(about 23cmx23cm), thawed<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2-3 tablespoons of butter,
melted<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 cup walnut, finely
chopped<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">3/4 teaspoon cinnamon<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 tablespoons sugar<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Honey-lemon Syrup:<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1/4 cup sugar<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1/4 cup water<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 tablespoons lemon juice<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 tablespoons honey<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Methods:<o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Line the non-stick baking paper onto the tray.
This will be your working station.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Place the first sheet of pastry onto the tray.
Brushing it with melted butter. The filo pastry I have is about
23cmx46cm, I cut it in half and work on the square shape.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Repeat the brushing process for each layer of
pastry. Filo pastry is as fine as rice paper. Try to patch it if it
breaks rather than throwing the whole sheet away. You don't notice it in
the end product.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Combine walnuts, cinnamon and sugar, sprinkle
evenly over top layer. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Fold the two ends of the pastry toward the middle.
Then fold it again so you have one end stacking on top of the other like
a roll. Brush the top and side of the roll with butter.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Bake in the pre-heat oven at 170C for about 30
minutes or until crisp and golden brown.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">For the syrup: Combine sugar and water in a small
saucepan pan, stir over low heat until sugar has dissolved. Add in lemon
juice and honey and boil until the syrup starts to thicken.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-layout-grid-align: none; mso-list: l2 level1 lfo1; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Trim the end of the roll, then cut the roll into
2cm thick pieces. Drizzle hot syrup over the Baklava.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Berry Sponge Cupcakes<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">(make 12)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Cupcakes<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">3 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">½ cup caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1/2 cup Lighthouse Cake,
Sponge & Steamed Bun Self Raising flour, shifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">200g cornflour, sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">20g butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1/4 cup boiling water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Buttercream Icing:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">20g butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 tablespoons berry jam<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 cup icing sugar, sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Method:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Preheat
oven to 180c. Fill a baking tray with mini cupcake cases.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Beat
egg until thick and creamy, add sugar and fold in flour, butter and water.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Pour
into cases and bake for 15-18 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Meanwhile,
beat butter, jam and icing sugar until light and fluffy.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Decorate
cooled cake with icing and place a fresh blueberry in the middle of each
cupcake.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2<sup>nd</sup>
Layer<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Chicken and Salad Warp<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">1
piece of warp<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">cooked
chicken<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">salad
of your choice<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Aioli
sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Place
chicken, salad and drizzle sauce over the wrap. Roll up and cut into 4-5 pieces
and each piece with a toothpick.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Honey Roasted Almond & Fig
Tart<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">(make
4 x 11cm tartlets)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">250g
shortcrust pastry (you can make your own or use the frozen one)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">4
figs, stalks trimmed<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">zest
of 1/2 orange and juice<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">1/2
tablespoon honey<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">100g
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">100g
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">100g
almond meal<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">1
egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Method:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l3 level1 lfo4; mso-pagination: none; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Preheat oven 180c. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l3 level1 lfo4; mso-pagination: none; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Roll out the pastry over the tart cases, place a
piece of baking paper over and ceramic beans over each and blind bake for 15
minutes then remove the beans and bake for another 5 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l3 level1 lfo4; mso-pagination: none; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Cut figs halve lengthways and mix with honey and
orange juice. Roast 10-12 minutes at 180c till soft, Drain and reserve the
juice.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l3 level1 lfo4; mso-pagination: none; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Cream butter and sugar till smooth and pale. Add in
almond and zest, then yolk and I ½ tablespoon of fig juice.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l3 level1 lfo4; mso-pagination: none; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Pour the filling into the tart cases, Press the figs
cut side up into the centre and bake for about 45 minutes at 150c. The centre
will be a little gooey. Leave for 15 minutes before removing tin.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-layout-grid-align: none; mso-list: l3 level1 lfo4; mso-pagination: none; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">Boil remaining juice and simmer till sticky and pour
over the tart.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;">3<sup>rd</sup>
Layer<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Assorted Sandwiches<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Egg and Bacon, Egg and
Mayo, Cucumber and Mayo<o:p></o:p></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Egg and Tomato Tarts</span></b><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">(make 4)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 bacon rashers, cut the
shortcut bit into small pieces and use the rinds to roll up pineapple pieces OR<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">2 shortcut bacon, cut into
small pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">filo pastry, about
15cmx15cm<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">baby spinach leaves<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">4 cherry tomatos, halves<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">1 tablespoon red onion,
finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Method:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Preheat the oven to 180c. Grease the muffin
cups with oil.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Lightly pan-fried the bacon, leave aside.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Place 3 sheets of pastry into the muffin tin, brush
with oil. Repeat the process two more times until the tin is well covered. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;"> Line the pastry cases with few spinach
leaves, place the tomato cut side up, add some bacon pieces and chopped onions.
Carefully break an egg into the case. If you are using a muffin
tray, fill the unused hole with water.<o:p></o:p></span></div>
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mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
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font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
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<!--StartFragment-->
<!--EndFragment--><br />
<div class="MsoListParagraphCxSpLast" style="mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt 36.0pt; text-autospace: none; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: Times;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span lang="EN-US" style="font-family: Times; font-size: 11.0pt; mso-bidi-font-family: Times; mso-bidi-font-size: 16.0pt;">Bake for 20 minutes or until the egg white has set.
Use a knife to lift up the tart and stand for 5 minutes before serving.<o:p></o:p></span></div>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com7tag:blogger.com,1999:blog-6908733043778327463.post-41819759996911944392015-07-25T04:53:00.001-07:002015-07-25T04:53:55.965-07:00Orange Poppy Seeds Syrup Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Orange Poppy Seeds Cake</b><br />
<b><br /></b>
<br />
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<a href="http://4.bp.blogspot.com/-4PzwBk5kjOc/VRNIDMBbOTI/AAAAAAAAD3Y/oPrDG3XnkeI/s1600/DSC03020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4PzwBk5kjOc/VRNIDMBbOTI/AAAAAAAAD3Y/oPrDG3XnkeI/s1600/DSC03020.JPG" width="320" /></a></div>
<b><br /></b>
My daughter made us this cake 5 years ago when I had my first chemo and I didn't want to bake anymore cake or cookies. I was very afraid of food for a while, wondering what caused me to have cancer. It could be food, stress, life style or genetic reason. All the organic food I had been having seemed not helping me. Then I had my 2nd cancer, it could be something brought up with the 1st cancer or I was just having more bad luck. I became very afraid of eating of meat protein.<br />
<br />
So after 5 years, I really don't want to find out why or be afraid of having cancer. Happiness is the main thing for me to live to the fullness and a good balance diet and exercise is the best way to avoid further sickness. Life could be very short and the love one could be gone in anytime, the main thing is to treasure every single day, every little thing that makes you smile and feeling grateful.<br />
<br />
Don't be afraid of any food that you enjoy to eat as long as you are having a balanced diet!<br />
<br />
Ingredients:<br />
<br />
125g butter<br />
3/4 cup castor sugar<br />
zest of 1 orange<br />
2 eggs<br />
1 1/2 cups self raising flour<br />
1/2 cup milk<br />
1/4 cup poppy seeds<br />
<br />
For the syrup:<br />
1/2 cup orange juice<br />
1/2 cup castor sugar<br />
<br />
Method:<br />
<br />
<br />
<ol style="text-align: left;">
<li>Soak poppy seeds with milk for 1/2 hour.</li>
<li>Cream butter, sugar and zest until light and fluffy. Add in eggs, mix well. Fold in flour, milk and poppy seeds mixture and stir till well mixed.</li>
<li>Spoon batter into a 22cm paper line cake tin. Bake in a preheated oven at 180c for about 40 minutes or when a skewer inserted in the centre comes out clean.</li>
<li>Heat orange juice and sugar in a small saucepan until sugar dissolved. Let it boil for a little until syrupy. Pour hot syrup over hot cake. The cake will absorb the syrup an hour or two. </li>
</ol>
<br />
<br /></div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com1tag:blogger.com,1999:blog-6908733043778327463.post-32514518230305316702015-07-18T02:04:00.000-07:002015-07-20T20:10:47.104-07:00Sweet Potato Soup with Homemade Herb Butter Toasts<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Fm8tzqywJko/VXvrQn4AFLI/AAAAAAAAEeo/enpa9Wyfrms/s1600/20150315_122032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Fm8tzqywJko/VXvrQn4AFLI/AAAAAAAAEeo/enpa9Wyfrms/s320/20150315_122032.jpg" width="240" /></a></div>
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<b><br /></b></div>
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With the lowest temperature around 4c to 7c this week, it would be nice to snuggle in and enjoying a warm bowl of soup. This soup is similar to pumpkin soup. I had it in a French restaurant where the owner came from the Bresse region. The whole place is decorated with chicken that Bresse is famous for. I like the flavour of the sweet potato with the addition of cream served with herb butter toasts. This could be a light meal for my vegetarian day or a nice entree to serve before the main meal.</div>
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<b><br /></b></div>
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<b><br /></b></div>
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<b>Sweet Potato Soup with Homemade Herb Butter Toasts</b></div>
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<br /></div>
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Ingredients:</div>
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<br /></div>
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1 large sweet potato</div>
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4 medium washed potatoes</div>
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1/4 of a small onion</div>
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2 cups water</div>
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1/4 cup light cream</div>
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Salt and pepper to taste</div>
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Italian parsley to sprinkle</div>
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<br /></div>
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For the herb butter</div>
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250g butter, softened</div>
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4 tablespoons chopped Italian parsley</div>
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<br /></div>
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Method:</div>
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<br /></div>
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Mix the butter with the parsley till combined. Lay a piece of glad wrap onto the kitchen bench and add the butter mixture on top. Roll the butter mixture into a sausage shape and tighten the ends. Fridge until harden and slice into discs. Left over can be frozen until ready to be used.</div>
<br />
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<a href="http://1.bp.blogspot.com/-_MdTt-Q8GLw/VRM7OTTyaTI/AAAAAAAAD2k/jdoDuADNV-0/s1600/DSC03008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_MdTt-Q8GLw/VRM7OTTyaTI/AAAAAAAAD2k/jdoDuADNV-0/s1600/DSC03008.JPG" width="320" /></a></div>
<br />
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<a href="http://4.bp.blogspot.com/-nChlIdKBsC4/VRM7VQJ1_mI/AAAAAAAAD2s/Sqwn8sPtF_E/s1600/DSC03009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nChlIdKBsC4/VRM7VQJ1_mI/AAAAAAAAD2s/Sqwn8sPtF_E/s1600/DSC03009.JPG" width="320" /></a></div>
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<br /></div>
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<span style="text-align: left;">Peel the potatoes and cut into chucks. Boil the potatoes and onion with 2 cups water until </span><span style="text-align: left;">cooked. Leave cool a little.</span></div>
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<span style="text-align: left;"><br /></span></div>
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<span style="text-align: left;">Reserve half of the water. Blend the soup till smooth and return to the pan. Add the reserve </span><span style="text-align: left;">water bit by bit and add the cream to the soup until it has a smooth consistency. Seasoned with </span></div>
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salt and pepper. Sprinkle with parsley and serve with herb butter toasts.</div>
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<br /></div>
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Cut 1/2 of the french stick into 3 cm thick, Place 1/2 of the butter disc on each bread. Place them</div>
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into a hot grill until golden. (It shouldn't take too long to grill, so don't leave your grill)</div>
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<br /></div>
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Enjoy!</div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-rmKoiY7vOkA/VaoWTL2Z3wI/AAAAAAAAEsA/dkuod9qSzxE/s1600/DSC03059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://1.bp.blogspot.com/-rmKoiY7vOkA/VaoWTL2Z3wI/AAAAAAAAEsA/dkuod9qSzxE/s320/DSC03059.jpg" width="320" /></a></div>
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<br /></div>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-9542623308829692492015-07-06T03:49:00.000-07:002015-07-06T03:59:11.644-07:00Berries and Coconut Muffins and Apple and Muesli Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<a href="http://1.bp.blogspot.com/-g1AWWJOeFak/VRNMsW7nY4I/AAAAAAAAD3k/0JbvpYDwUis/s1600/DSC03012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-g1AWWJOeFak/VRNMsW7nY4I/AAAAAAAAD3k/0JbvpYDwUis/s1600/DSC03012.JPG" width="320" /></a></div>
<br />
I have a collection of muffin recipes and this is my favourite one so far. Adopted from the cookbook " coming home" by Cathy Armstrong, these muffins are moist and delicious. Image holding them in your hands on a cold winter day, it's just so satisfying. Enjoy!<br />
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<b><br /></b><b>Berries and Coconut Muffins and Green Apple and Muesli Muffins</b><br />
(make 12)<br />
<br />
Ingredients:<br />
<br />
2 1/2 cup self raising flour<br />
3/4 cup castor sugar<br />
3/4 cup desiccated coconut<br />
100g butter, melted<br />
1 1/2 cups milk<br />
3/4 cup plain yoghurt<br />
1 teaspoon vanilla essence<br />
<br />
For the berries muffins:<br />
1/2 punnet of strawberry<br />
1/2 punnet of blueberry<br />
icing sugar for dusting<br />
<br />
For the apple and muesli muffins:<br />
1 to 2 green apples, peel, cored and cut into pieces<br />
1/4 teaspoon ground cinnamon<br />
toasted muesli for sprinkle<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Mix the dry ingredients together. Then add in butter, milk, yoghurt and vanilla. Stir a little and add the berries till just come together. </li>
<li>Divide the batter into two lots. One with berries and one with apple and cinnamon. Spoon batter into muffin cases. Sprinkle muesli over the apple muffins and bake for 30-35 minutes at 190c.</li>
<li>When the muffins are cooled, dust with icing sugar for the berries one.</li>
</ol>
Source: Adopted and modified from the cookbook "Coming Home" by Cathy Armstrong<br />
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-58510298757337656822015-06-27T16:10:00.000-07:002015-06-27T16:10:12.419-07:00Rose Apple and Apple Crumble Tartlets <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I would say apple is one of the best winter dessert. They are never too sweet and is always so satisfying. Cooked apple is also easier to digest and contains good fibre.<br />
<br />
This rose apple is quick and easy to make and looks as pretty as a real rose. It's an ideal food for the last minute entertainment.<br />
<br />
For the apple crumble, I got the idea making it after seeing it selling at the local bakery. When my son had it, he asked if they were the frozen apple tarts from the supermarket. Oh, yes and no, I use the ready made frozen tart cases and make the filling using fresh apples. They are also a good snack to have anytime of the day.<br />
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Thanks for the new "like" at <a href="https://www.facebook.com/pages/Veronicas-Kitchen/121584394590971">my Facebook page</a>! Have a good weekend!<br />
<br />
<b>Rose Apple</b><br />
(make about 11)<br />
<br />
3 Fuji apples<br />
2 sheets of puff pastry<br />
2-3 tablespoons apricot jam<br />
1 -2 tablespoons water<br />
2 tablespoons lemon juice<br />
ground cinnamon<br />
<br />
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Method:<br />
<br />
<ol style="text-align: left;">
<li>Cut the apple into halves. Use a knife to remove the core. Then slice vertically into thin slices.</li>
<li>Place the apple into a microwavable bowl, add the lemon juice and water nearly cover the top. Microwave for about 3 minutes then another 2-3 minutes or until the apple is soft enough to roll up but not over cooked. Then drain the apple.</li>
<li>Mix the jam with water and microwave for 30 seconds.</li>
<li>Cut each sheet of pastry into 5-6 portions. 5 would be easier the roll up. Spread with some jam then lay the apple slice slightly above the top edge (about 1cm) with the skin side facing up. </li>
<li>Overlapping each piece, sprinkle with cinnamon then fold the bottom pastry upward and roll up the rose starting from the left to the right. Place them into a greased 12 holes muffin tray. Repeat the process until you finish all the pastry.</li>
<li>Bake in a pre-heated oven at 190c for 25 minutes or until the pastry turns golden.</li>
</ol>
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<br />
<br />
<b>Apple Crumble Tarlets</b><br />
(make 4)<br />
<br />
4 ready made frozen tartlet cases<br />
1 green apple<br />
1 teaspoon sugar<br />
<br />
for the crumble:<br />
2 tablespoons plain flour<br />
2 tablespoons brown sugar<br />
2 tablespoons butter<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Peel, cored and cut apple into small chuck. Cook in a small saucepan with 1/2 cup water. Cook until the water evaporated, add sugar and stir well.</li>
<li>Put the flour and sugar into another bowl. Rub into butter until resemble crumb.</li>
<li>Spoon the apple into cases, then sprinkle with the crumb.</li>
<li>Cook in a pre-heated oven at 180c for about 15-20 minutes until the topping turns golden.</li>
</ol>
</div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-28452872346384863312015-06-18T18:21:00.000-07:002015-06-18T18:21:57.095-07:00Key Lime Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
I always want to make this pie after seeing many bloggers making it. We couldn't get any key lime in Australia so I am using the green lime we have. When I made this pie, my son just declared that he would not eat it because lime is not his usual diet. My teenage boy always give me harsh comment these days. However, after taking a piece, he came back for a bigger piece and this had become one of his favourite dessert.<br />
<br />
It really is a very easy dessert and now I understand why it's so popular!<br />
<br />
<b>Key Lime Pie</b><br />
<b><br /></b>
Ingredients:<br />
150g McVite's digestive biscuits<br />
25g butter, melted<br />
4 egg yolks<br />
395g can condensed milk<br />
1/2 cup lime juice (about 3 limes)<br />
1 tablespoon lime zest<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Process biscuits until crumble in a food processor. Add melted butter and mix through. Press into a pie dish.</li>
<li>Preheat oven at 160c and bake the base for 10 minutes. Cool.</li>
<li>Add the egg yolks and lime zest into a bowl, whisk till egg is light and creamy. Stir in condensed milk and lime juice, whisk until well combined.</li>
<li>Pour the filling over the pie base. Bake for 12 minutes at 160c or until the filling is just set. Fridge for 3 hours before serving.</li>
</ol>
Source: adopted and modified from http://www.taste.com.au/recipes/27475/key+lime+pie<br />
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com1tag:blogger.com,1999:blog-6908733043778327463.post-81048325081292913382015-06-13T01:16:00.001-07:002015-06-13T01:16:46.263-07:00Corn, Carrot and Chive Savoury Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Corn, Carrot and Chive Savoury Muffins</b><br />
<b><br /></b>
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If you love savoury muffin, you would love to hold one of these warm muffin in your hands during the cold winter. These are the no guilt muffins which have only little sugar and oil. Maybe you can add some bacon to enhance the flavour. They also freeze well in the freezer. Enjoy!<br />
<br />
Have a good weekend!<br />
<br />
<br />
Ingredients:<br />
<br />
265g plain flour<br />
1 tablespoon baking powder<br />
2 tablespoons sugar<br />
1/4 teaspoon ground coriander<br />
pinch of salt<br />
<br />
240ml milk<br />
3 tablespoons oil<br />
1 egg, beaten<br />
<br />
1/4 cup chives, chopped<br />
1/4 cup corn kernels<br />
1/4 cup carrot, grated<br />
1/2 grated cheese<br />
pepita seeds for sprinkle<br />
<br />
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Method:<br />
<br />
<ol style="text-align: left;">
<li>Mix the dry ingredients and the cheese and vegetables in a bowl. In a large bowl combine milk, oil and egg. Whisk until well combined.</li>
<li>Fold the flour and vegetable mixture into the milk mixture until nearly combined. Do not over stir.</li>
<li>Spoon the batter into the muffin cases and sprinkle some seeds over the top. Bake for 20 minutes.</li>
</ol>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-74053948479122163112015-06-05T17:01:00.003-07:002015-06-05T17:01:28.106-07:00Red Lentils & Sweet Potatoes Dahl<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>I hope you love Indian food as much as I do. I always feel very excited when I smell the spice and herbs tossing in the pan. This dahl is ideal to serve with curry and rice with roti as I like to substitute some plant protein for animal protein these days. Sweet potato is low GI and turmeric is good for preventing cancer so this is a meal for anyone looking for good health.<br />
<br />
It's long weekend of Queen's Birthday in Australia. Have a lovely weekend!<br />
<b><br /></b>
<b>Red Lentils & Sweet Potatoes Dahl</b><br />
<b><br /></b>
Ingredients:<br />
3 cups water<br />
1 small sweet potatoes, peeled & cubed<br />
1 tomato, diced<br />
1/4 small onion<br />
1/3 cup red lentils<br />
1/4 teaspoon turmeric powder<br />
salt to taste<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Rinse and drain the lentils. </li>
<li>Add a little oil and add the onion and turmeric. Then add water and the remaining ingredients. Simmer until the lentil and sweet potatoes are cooked.</li>
<li>When the water evaporate and the dahl starts to thicken, seasoned with salt. Serve with roti or rice.</li>
</ol>
</div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com1tag:blogger.com,1999:blog-6908733043778327463.post-61674575595452609872015-05-27T20:44:00.000-07:002015-05-27T21:25:31.301-07:00Hokkien Prawn Noodle Soup with Homemade Egg Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
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I always love noodle soup especially in winter and I would drink all the soup from the bowl. I love noodle soup from different Asian countries. As I grow up in Hong Kong, prawn wonton noodles soup is my most favourite soup. Then it would be Japanese ramen, Vietnamese pho, Thai Tom Yum seafood noodles soup.... After marrying my Malaysian husband, I discover more delicious noodles soup such as laksa, curry noodles, Ipoh chicken noodles soup to name a few and this Hokkien prawn noodles soup.<br />
<br />
My mother-in-law gave me some of the Hokkine noodle paste from her last visit and I make it with some homemade noodles. It's a bit messy to make noodles but it's fun and rewarding. This noodles always goes well with Japanese Tonkasu ramen recipe.<br />
<br />
Stay warm and happy cooking!<br />
<br />
<b><u>Hokkien Prawn Noodle Soup with Homemade Egg Noodles</u></b><br />
(serve 2)<br />
<br />
Ingredients:<br />
<br />
For the soup:<br />
1/2 pack 250g LN Little Nyonya Hokkien prawn noodle paste<br />
6 cups water or chicken stock<br />
1 chicken fillet cut into pieces<br />
6 prawns, shelled<br />
salt and pepper to taste<br />
<br />
For the noodles:<br />
1 1/2 cups bread flour or oo flour<br />
3 egg yolks<br />
1 egg<br />
pinch of salt<br />
1 tablespoon oil<br />
<br />
To serve:<br />
1 cup cooked rice vermicelli noodles<br />
1 Boiled egg, boiled for 3 minutes<br />
bean sprouts<br />
Kung Kong (a type of Chinese veg that has a straw looking stem) or Chinese Chives<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Mix the flour and salt into a bowl, make a well in middle and add the eggs and yolk and oil. Knead till smooth, add a little water if it is still too dry. Fridge 10-15 minutes.</li>
<li>Set up the pasta machine at the widest setting at 2nd setting. Divide the dough into half. Roll the dough over into thin pastry. Dust with flour to prevent sticking. Repeat with the other dough.</li>
<li>Use an angel hair cutter to cut the pastry into noodles. toss in more flour.</li>
<li>Boil noodles to al dente and refresh into cold water and drain well. </li>
<li>Place the egg noodles and rice vermicelli noodles into 2 large noodle bowls.</li>
<li>Add water to a saucepan and 1/2 packet of the noodle paste and let it boil. Add the chicken pieces and seasoned with salt and pepper. Cook the prawns, bean sprouts and kung kong in the soup and use a ladle to put them onto the noodles. Pour hot soup over and garnish with half a boiled egg for each bowl. Enjoy!</li>
</ol>
<br />
Note: There is enough left over noodles to make 2 more serves or you can use it for stir fry noodles for another meal.<br />
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com3tag:blogger.com,1999:blog-6908733043778327463.post-92213131100856536212015-03-21T17:19:00.001-07:002015-03-21T17:19:18.790-07:00Humming Bird Slices and Coconut & Almond Slices<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
I could not decide which slices I like the best between these two slices. I love the fruity flavour of the Humming Bird Slices but I also love the buttery, almond topping of the coconut slices. I always has the problem to choose, I could end up buying two paris of the same design shoes in different colours. So I decide to put a twin post again and let you to choose! They are both great recipes to bake on Sunday!<br />
<br />
<b>Humming Bird Slices</b><br />
<b><br /></b>
Ingredients:<br />
<br />
100g butter, melted<br />
1/2 cup brown sugar<br />
1 cup self raising flour<br />
1/3 cup desiccated coconut<br />
2 eggs<br />
1 cup fresh pineapple<br />
1 banana, meshed<br />
1/2 teaspoon ground cinnamon<br />
1/2 cup roasted pecan, chopped, leave some for sprinkling<br />
<br />
Icing:<br />
Philly lemon cream cheese frosting<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Put all the dry ingredients into a mixing bowl, mix well. Then stir in butter, fruit and nuts. </li>
<li>Stir till well combined and spread over a paper lined slice pan. Bake for 30-35 minutes at 180c.</li>
<li>When the slice is cooled, spread the frosting evenly over and sprinkle some pecan nuts over the top.</li>
<li>Keep in the fridge.</li>
</ol>
<div>
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<b><br /></b><b>Coconut and Almond Slices</b><br />
<b><br /></b>Ingredients:<br />
<br />
For the base:<br />
125g butter<br />
1/4 cup caster sugar<br />
1 cup plain flour<br />
1/4 cup desiccated coconut<br />
1 teaspoon vanilla essence<br />
<br />
For the filling:<br />
90g butter<br />
1/3 cup castor sugar<br />
2 eggs<br />
1 cup desiccated coconut<br />
1 cup almond meal<br />
1/2 teaspoon orange rind<br />
<br />
For the topping:<br />
flaked almonds<br />
warm apricot jam, for brushing<br />
<br />
Method:<br />
<br />
<ol>
<li>Beat butter and sugar till creamy and add the flour, coconut and essence for the base. Spread the base over a paper lined baking pan. Bake for 15 minutes at 180c.</li>
<li>Meanwhile, prepare the filling. Beat butter and sugar till creamy. Add in eggs one at a time. Stir in the coconut, almond meal and orange rind till combined.</li>
<li>Spread the filling over the hot base and sprinkle almond flakes over. Bake for a further 15-18 minutes until the almond flakes turns golden. Brush the slice with hot apricot jam.</li>
<li>Leave cool in pan before cutting into squares. Enjoy!</li>
</ol>
<br /></div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com4tag:blogger.com,1999:blog-6908733043778327463.post-61239131618898735572015-03-07T04:10:00.000-08:002015-03-07T04:11:43.578-08:00Chinese BBQ Pork in Steamed Bun<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>After Cyclone Marcia hitting us making a big mess, Autumn is here! My little niece and nephew from Malaysia were overjoyed looking at the flood water and brown ocean as one of the highlight of their Aussie trip after staying at home for two days due to the bad weather. Our home became instantly so quiet after the visitors gone home. I am sure my little niece and nephew would have grown so much when I see them next time!<br />
<br />
People were crowding at the street stall selling this bun at one of the night market I went to recently. Most of the people were enquiring rather than purchasing it. Maybe this is something new for them, a bit like a hamburger but not quite. The Chinese bun is steamed rather than baked. I actually like it more than the BBQ pork buns you get at Yum Cha. There is more pork and extra sauce and the vegetable making it a healthier option. You can substitute Chinese BBQ pork with Chinese roast duck for this recipe.<br />
<br />
<b>Chinese BBQ Pork in Steamed Bun</b><br />
<b><br /></b>
Ingredients:<br />
Chinese BBQ pork, store bought or make your own<br />
Chinese Steamed Buns, available at Chinese grocery store, I got them from Sunnybank Plaza<br />
Hoisin sauce<br />
Lettuce and Cucumber<br />
<br />
Cut BBQ pork into thin slices, fill bun with layers of salad, top with BBQ pork then drizzle good amount of Hoisin sauce over. Enjoy!</div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com4tag:blogger.com,1999:blog-6908733043778327463.post-85392223994604730882015-02-17T14:50:00.000-08:002015-02-17T14:50:28.084-08:00Agar Agar Jelly Cake with Coconut and Pandan <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>Chinese New Year is coming up on 19 February. This year my in-laws from Malaysia is coming to spend CNY with us making it extra special. As usual for any Chinese celebration, there will be lots of cooking and eating. Agar Agar jelly is a popular sweet you would see in any Malaysian party. It is made from sea vegetable which is a good substitute for gelatine for vegetarian. It also helps to create many colourful and healthy dessert. It is a great last minute dessert that is very simple to prepare.<br />
<br />
I finally find the frozen pandan leaves from Yuen's Market at Sunnybank in Brisbane. I usually use the pandan essence which is very bright green in colour and taste not as good as the real one. I normally make this dessert using coconut milk, evaporated milk and mung bean. As I don't want to over power the taste of the pandan, I have omitted the evaporate milk here. After discovering this Asian vanilla essence, surely there will be more pandan recipes to come. If mung bean is not your thing, you can omit it as well.<br />
<br />
Have a great Chinese New Year!<br />
<br />
<b>Agar Agar Jelly Cake with Coconut and Panda</b><br />
<b><br /></b>
Ingredients:<br />
<br />
A:<br />
1/4 cup split mung beans or yellow split peas<br />
1 cup water<br />
<br />
B:<br />
3 pandan leaves<br />
1 cup boiled water at room temperature<br />
<br />
C:<br />
20g agar agar leaves<br />
2 litres water<br />
1 3/4 cup sugar or more to taste<br />
1 1/2 cup coconut cream<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>A: Cook mung beans with water till boil, turn down heat and simmer for 10 minutes or until the beans are cooked. Strain and put the bean aside.</li>
<li>B: Cut the pandan leaves into pieces. Add into the blender with water and blend till the juice is green. Strain and preserve the water and discard the leaves.</li>
<li>Place agar agar into boiling water and let it dissolves. Add sugar and stir till sugar dissolves.</li>
<li>Pour about 1/3 of the agar agar sugar mixture into a large baking tray (25cmx30cm). Keep in fridge for about 15 minutes.</li>
<li>Add coconut cream and pandan juice to the remaining agar agar sugar mixture. ( If not using pandan juice, you can add 1/4 cup evaporated milk here) Spread mung bean over the 1st layer of the cake. Then use a ladle to pour the coconut mixture into the tray. Keep in fridge for at least 1 hour before cutting into slices. It is best to consume the jelly slices within one or two days.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com5tag:blogger.com,1999:blog-6908733043778327463.post-49203498141662677832015-02-10T15:01:00.000-08:002015-02-10T15:02:32.393-08:00Nutella Strawberry Shortcake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
This is another great idea to celebrate Valentine's Day. As my family doesn't like cake decorated with whipped cream a lot. I choose to ice the cake with nutella and serve it with ice-cream. It could be one of the last minute dessert that looks like a lot of work has been done!<br />
<br />
<b>Nutella Strawberry Shortcake</b><br />
<b><br /></b>
Ingredients:<br />
60g butter<br />
2 tablespoons caster sugar<br />
2 egg yolks<br />
3/4 cup Lighthouse low-protein self-raising flour<br />
1/3 cup milk<br />
1 punnet strawberry<br />
nutella<br />
icing sugar for dusting<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Cream butter and sugar until light and fluffy, add egg yolks and beat well. Add in sifted raising flour and milk until well mixed.</li>
<li>Press dough into a lightly greased 20cm sandwich tin, bake in 180c for 15-20 minutes.</li>
<li>Remove cake from tin and cool slightly. Spread with nutella and decorate with strawberries. Serve with cream or ice-cream.</li>
</ol>
</div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com1tag:blogger.com,1999:blog-6908733043778327463.post-44008019450268586532015-02-01T19:55:00.001-08:002015-02-03T18:55:08.929-08:00Oreo Cream Cheese Slices for Valentine's Day<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
There was a plan before making these yummy slices as Oreo usually doesn't last long in my pantry. I bought two packets and hid them in a special corner until they were really to be used. As you may know, none of my family like cheesecake and I am taking the risk of eating them all by myself. But I have found my lovely son to be my Valentine to share them with me. What a joy! <br />
<br />
Happy Valentine's Day! XO<br />
<b><br /></b>
<b>Oreo Cream Cheese Slices</b><br />
<b><br /></b>
Ingredients:<br />
<br />
For the base:<br />
200g oreo cream biscuits<br />
50g-60g butter, melted<br />
<br />
For the filling:<br />
150g oreo cream biscuits<br />
250g cream cheese<br />
65g sugar<br />
300ml thickened cream, whipped<br />
1 teaspoon vanilla essence<br />
2 teaspoons gelatine<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 tablespoons of boiling water</div>
<br />
For the decoration:<br />
12 mini oreo cream biscuits<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Prepare a slice pan and lined with baking paper.</li>
<li>Put the biscuits into the blender and blend till crumble. Add in butter and mix till moist. Press and spread the biscuits crumb into the pan and put into the fridge for at least half an hour.</li>
<li>Dissolve gelatine with boiling water. Beat cream cheese with sugar, then add the vanilla essence, gelatine solution and whipped cream. Fold till all ingredients mixed well. Finally add the coarsely blended biscuits.</li>
<li>Spread the filling over the base and chill for 3 hours before cutting into slices and decorated with mini oreo.</li>
</ol>
</div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-45050103339218301202015-01-22T00:39:00.003-08:002015-01-22T00:43:43.808-08:00Homemade Fruity Ice Blocks<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
Although summer is not my favourite season, I do love summer fruit the most. We had lots of cherries, berries and mango during Christmas. Followed by lychees and stone fruit over the rest of the summer holidays. Not to mention the watermelon and the all year rounded banana and strawberries making you living in the paradise of fruit. My Malaysian hubby would probably say it's not good enough without Durian, the King of the Fruit. LOL!<br />
<br />
The best way to keep seasoned fruit is to freeze them for later use. These homemade ice blocks are truly healthy for a summer treat. The summer holiday is finishing soon and I hope everyone has a good break and ready for the fresh start of the school.<br />
<br />
Have a great Australian Day!<br />
<br />
<b>Homemade Fruity Ice Blockes</b><br />
<b><br /></b>
Ingredients:<br />
<br />
Apricot Nectars<br />
Strawberries, sliced<br />
Peaches or mango, cubed<br />
<br />
Place the cut up fruit at the bottom of the ice block moulds. Fill with the apricot nectars then keep into the freezer till ready to eat.<br />
<br />
Place the ready to eat ice blocks within the mould under running warm water will make it easier to remove the ice blocks from the mould.<br />
<br />
<br />
<br /></div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-24038507051760755832014-12-23T19:49:00.000-08:002014-12-23T19:49:53.916-08:00Merry Christmas - Tomato & Sweet Chilli Relish<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>Merry Christmas, my friend!<br />
<br />
We have just come back from a holiday in Melbourne. It was only a four days trip but we had a good look around of the CBD and tried many Melbourne specialities food including Malaysian, Vietnamese, Japanese, American, French, chocolates and the most highlight was visiting the Queen Victoria Markets twice for the fresh fruit and gourmet food. We also did a lot of shopping from European department store to discounted outlet centres and I would have to say we hadn't done such a good shopping for a long time. It really is a gastronomic trip and we just love everywhere we go in Melbourne!<br />
<br />
Gourmet burger has been a big hit in Melbourne, there are many burger eateries in the cities. As BBQ is one of the tradition way to celebrate Christmas and New Year in Australia, this recipe of tomato relish could give your burger another level of satisfaction than the good old tomato sauce.<br />
<br />
Enjoy a great time with your family and friends and will see you next year!<br />
<br />
<b>Tomato & Sweet Chilli Relish</b><br />
<br />
Ingredients:<br />
1 teaspoon olive oil<br />
1/2 onion, finely chopped<br />
400g ripe tomato, chopped<br />
1/4 cup Thai sweet chilli sauce<br />
1/4 cup raw sugar<br />
3 tablespoons red wine vinegar<br />
1 teaspoon salt<br />
<br />
Method:<br />
Put oil into pan and saute onion till brown, add remaining ingredients. Boil, turn down heat and simmer for 30 minutes. <br />
<br /></div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com10tag:blogger.com,1999:blog-6908733043778327463.post-47087249119938884992014-11-21T22:16:00.002-08:002014-11-21T22:16:48.372-08:00Quiche Lorraine with French Salad Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></b>
<span class="Apple-style-span" style="font-family: inherit;">Life is always busy towards the end of the year! </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">This week we celebrate my daughter's graduation from high school and my son's 14 years old birthday. There is a lack of sleep trying to be the best mum I can from picking up my daughter from graduation party at 1am in the morning and baking a cake for my son at 10pm at night. The following month would be even busier with a family holiday and visit from families for Christmas. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">This is another inspiration from my daughter of the French salad dressing after her French trip. I have several attempts to try to make it to her liking. The dressing is light and full of flavour, great for quiche and salad for the coming "hot summer".</span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<b><span class="Apple-style-span" style="font-family: inherit;">Quiche Lorraine </span></b><br />
<span class="Apple-style-span" style="font-family: inherit;"><b><br /></b>
Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
For the butter shortcrust pastry:</span><br />
<span class="Apple-style-span" style="font-family: inherit;">250g plain flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">125g salted butter, cold and diced</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 tablespoons cold water</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
For the filling:</span><br />
<span class="Apple-style-span" style="font-family: inherit;">200g diced ham</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4 eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit;">200ml thickened cream</span><br />
<span class="Apple-style-span" style="font-family: inherit;">50g grated cheese</span><br />
<span class="Apple-style-span" style="font-family: inherit;">salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: inherit;">nutmeg</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
For the French dressing:</span><br />
<span class="Apple-style-span" style="font-family: inherit;">juice of half a lemon</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 gloves of garlic</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 teaspoon of finely chopped onion</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tablespoon dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: inherit;">olive oil</span><br />
<span class="Apple-style-span" style="font-family: inherit;">salt to taste</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
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<span class="Apple-style-span" style="font-family: inherit;"><br />
Method:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: inherit;">For the pastry: Blend the butter and flour in a blender in pulse motion till crumble, then add the eggs one by one and finally add the cold water. Keep blending till it forms into dough. Wrap the dough with glad wrap and fridge for at least 30 minutes or till it is harden. If you have a small blender, you may need to do it in two lots.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Roll the pastry between two sheets of non-stick baking paper to 24cm wide circle and about 5mm thick. You can put the left over pastry into the freezer for later use.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Place the pastry over the quiche pan and place a piece of baking paper over the top, then topped with baking beans. Blind bake for 10 minutes at 200c. Take off the baking beans and baking paper and brush the pastry with some egg white. </span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Reduce the heat to 180c. Bake for a further 5-8 minutes or just before it starts to turn golden.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">For the filling: Whisk the eggs with cream and cheese. Add in ham and flavour with nutmeg, salt and pepper.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">Pour the filling mixture into the pastry case and bake for 25 minutes until is is golden. Serve with salad.</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">For the French salad dressing: Mix all ingredients together and add enough olive oil to make it a cloudy look rather than a creamy look. If you want a creamy look, you can add some mayo into the dressing.</span></li>
</ol>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com3tag:blogger.com,1999:blog-6908733043778327463.post-7943862444455557022014-11-14T22:34:00.000-08:002014-11-21T21:45:21.876-08:00Leek and Potato Soup with Prosciutto<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
It must be crazy to dream of soup when it is 37c in the last month of spring.<br />
<br />
I made this soup a few months ago when the weather was a lot cooler. My daughter and I both sharing the love of smoothies, juicing and soup. I got inspired by her after her trip back from France where she first tried prosciutto at her France family. She told me the "raw meat" was very nice so we went to the supermarket and got some "raw meat" under her description. Apparently you don't need to cook prosciutto but I prefer my meat cooked so I lightly pan-fried it to have a bit of a crisp.<br />
<br />
Enjoy!<br />
<br />
<b>Leek and Potato Soup with Prosciutto</b><br />
(serve 4)<br />
<br />
Ingredients:<br />
<br />
4 Carisma Low GI potatoes from Coles, about 700g<br />
1 leek, white part only<br />
water<br />
1/2 cup milk<br />
1/4 cup evaporated milk or cream<br />
1/2 teaspoon vegetable stock powder<br />
2 thinly sliced prosciutto, cut into pieces<br />
Salt & pepper<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Peel and cut potatoes into chucks. Cover the saucepan with enough water and boil the potatoes till cooked. Leave cool a little.</li>
<li>Finely cut the leek into small pieces. Heat a little oil in a frypan and saute the leek till soft.</li>
<li>Reserve some of the water from the potatoes. Blend the potatoes with water and leek into a blender till smooth. I did that in 2 batches.</li>
<li>Return the soup into the pan, heat gently and add the milk, evaporated milk, stock powder. Add the reserved water bit by bit until you get a nice smooth consistency. Seasoned with salt and pepper.</li>
<li>Topped the soup with panfried prosciutto or serve with croutons.</li>
</ol>
<br />
<br /></div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2tag:blogger.com,1999:blog-6908733043778327463.post-23874665106742999352014-10-02T15:48:00.000-07:002014-10-02T15:48:00.356-07:00Magic Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
My dear friend, after finishing my lists of health check, it's great to get good news from my doctors. As I am under health surveillance, I am good for another couples of months till the next test. So, let do some celebration!<br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">I find this recipe from Zoe of <a href="http://www.bakeforhappykids.com/2014/06/magic-custard-cake.html">Bake for happy kids</a>. Originally this cake is introduced by my cousin-in-law who also introduce me to the <a href="http://veronicasjourneytothewest.blogspot.com.au/2014/04/flourless-chocolate-cake-with-red.html">Flourless chocolate cake with red kidney beans</a>. I have been following Zoe for a long time and have found several good recipes from her. This cake is called magic cake as you don't need to do much and the cake would produce three layers: a base layer that tastes like Chinese steam cake, a middle with custard filling and the top with a soft velvety sponge. This cake is best to serve within 1 or 2 days as the top sponge would lose its freshness and the bottom base becomes hard by keeping in the fridge. I would recommend to serve on the day at room temperature.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">Please check out Zoe's recipe <a href="http://www.bakeforhappykids.com/2014/06/magic-custard-cake.html">here</a>. The only alternation I did in the recipe was to bake in a rectangle lamington pan. Then I uses a scone cutter to cut the cake out from the pan. Dust it with some icing sugar and decorate with white chocolate butterflies that dusted with fairy dusts and strawberries. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>
<span class="Apple-style-span" style="font-family: inherit;">Enjoy the magic!</span></div>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com6tag:blogger.com,1999:blog-6908733043778327463.post-20949474329820048872014-09-18T17:01:00.000-07:002014-11-14T22:19:49.961-08:00Strawberry Smoothie and Raw Cacao Hot Chocolate (Dairy Free)<div dir="ltr" style="text-align: left;" trbidi="on">
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These are the cold and warm beverages that I make up using <a href="http://veronicasjourneytothewest.blogspot.com.au/2014/09/homemade-almond-butter.html">almond butter</a> from my previous post. My daughter is the advocate to try out my new beverage recipes. I have been giving this strawberry smoothie to her every morning during her exam period to boost up her immune system. While my husband and my son both get sick from the cold, she has been strong sailing through her study.<br />
<br />
I love the raw cacao hot chocolate during cold winter days. The almond butter has given it an extra creamy texture. I prefer to add raw sugar than honey as raw sugar make it tastes closer to the traditional hot chocolate. After traveling to France and drinking hot chocolate from a soup bowl, my daughter prefers the traditional hot chocolate than the raw cacao one. Surely, I understand the reason, it is very hard to beat the taste of traditional hot chocolate!<br />
<br />
Spring is already arrived and school holiday is commencing, life is good!<br />
<br />
<b>Strawberry Smoothie</b><br />
(serve 1)<br />
<br />
10 small or 5 large strawberries<br />
1 heap teaspoon chia seeds<br />
1 small banana<br />
1 cup sweetened almond milk<br />
1 heap teaspoon almond butter<br />
<br />
Put all ingredients into the blender and blend till smooth. Enjoy!<br />
<br />
Note: You can add half of a mango and a small handful of blueberries to enhance the flavour<br />
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<a href="http://2.bp.blogspot.com/-447Q7JvpyXE/U_r0dMnTkHI/AAAAAAAACCE/HTW1HkCvZCg/s1600/DSC02948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-447Q7JvpyXE/U_r0dMnTkHI/AAAAAAAACCE/HTW1HkCvZCg/s1600/DSC02948.JPG" height="240" width="320" /></a></div>
<br />
<b>Raw Cacao Hot Chocolate</b><br />
(serve 1)<br />
<br />
1 cup sweetened almond milk<br />
1 heap teaspoon raw cacao powder<br />
1 teaspoon raw sugar or honey<br />
1 heap teaspoon almond butter<br />
a little cold water<br />
<br />
Put the cacao powder, sugar and almond butter into a glass, make a smooth paste with a little water. Heat up milk in a saucepan and pour over the mixture. <br />
<br />
Alternatively, you can froth the milk and pour over the mixture. Enjoy!</div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com3tag:blogger.com,1999:blog-6908733043778327463.post-30029620187568415432014-09-13T00:35:00.000-07:002014-09-13T00:35:35.272-07:00Homemade Almond Butter<div dir="ltr" style="text-align: left;" trbidi="on">
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My frist time making almond butter was more liked making a coarse paste as I really didn't know what "oil comes out" meant. After reading <a href="http://detoxinista.com/2012/09/how-to-make-homemade-almond-butter/">detoxinista</a> step-by-step instructions, I finally get a success making smooth almond butter. I was only using an old model of blender and it worked well even I was a little worry when steam came out after 20 minutes of blending. It's a stage of the heat generated cooking the almonds and the whole process takes about 30 minutes. So be patients and the final product is delicious as a dip for crackers or put into beverages.</div>
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<b>Almond Butter</b></div>
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<b><br /></b></div>
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Ingredient:</div>
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<br /></div>
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2 cups raw almond kernels</div>
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Method:</div>
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Put the kernels into the blender with the S blade, blend until the oil comes out and smooth. You may stop the blender in between to scope down the side and let the blender has a little rest.</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="http://2.bp.blogspot.com/-F73xQAZFH5k/U93DfoKnL6I/AAAAAAAAB8M/dGyADxXJOJI/s1600/DSC02931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-F73xQAZFH5k/U93DfoKnL6I/AAAAAAAAB8M/dGyADxXJOJI/s1600/DSC02931.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting ready</td></tr>
</tbody></table>
<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="http://3.bp.blogspot.com/-fePlwJeDvQY/U93DqTDrWwI/AAAAAAAAB8U/936-OYvZppU/s1600/DSC02932.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-fePlwJeDvQY/U93DqTDrWwI/AAAAAAAAB8U/936-OYvZppU/s1600/DSC02932.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour almonds into the blender</td></tr>
</tbody></table>
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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="http://2.bp.blogspot.com/-fctY6Mr3rPA/U93D-k1yTHI/AAAAAAAAB8c/QmQCi3RS2mg/s1600/DSC02933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fctY6Mr3rPA/U93D-k1yTHI/AAAAAAAAB8c/QmQCi3RS2mg/s1600/DSC02933.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 15 seconds, coarse almond meal formed</td></tr>
</tbody></table>
<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="http://1.bp.blogspot.com/-eso0rHLvGWs/U93EDRir3EI/AAAAAAAAB8k/Z2blrO7za8k/s1600/DSC02934.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-eso0rHLvGWs/U93EDRir3EI/AAAAAAAAB8k/Z2blrO7za8k/s1600/DSC02934.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5 minutes later, almond meal starts to form into a rough paste</td></tr>
</tbody></table>
<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="http://1.bp.blogspot.com/-b5aPet3wc1s/U93EOYgo5FI/AAAAAAAAB8s/R0zdtHQ44KE/s1600/DSC02936.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-b5aPet3wc1s/U93EOYgo5FI/AAAAAAAAB8s/R0zdtHQ44KE/s1600/DSC02936.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10 minutes later, a thick paste is formed, you also notice the butter is heated with little steam</td></tr>
</tbody></table>
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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="http://2.bp.blogspot.com/-fGrHwGqaWmo/U93Ed36HpNI/AAAAAAAAB80/buVLEu3GJUQ/s1600/DSC02937.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fGrHwGqaWmo/U93Ed36HpNI/AAAAAAAAB80/buVLEu3GJUQ/s1600/DSC02937.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10 more minutes, the butter is nearly ready to form a smooth, light texture</td></tr>
</tbody></table>
<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="http://4.bp.blogspot.com/-RNo2Z371HUk/U93EnkyxEHI/AAAAAAAAB88/1jDmxDA-fOw/s1600/DSC02939.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-RNo2Z371HUk/U93EnkyxEHI/AAAAAAAAB88/1jDmxDA-fOw/s1600/DSC02939.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5 more minutes, the butter is ready</td></tr>
</tbody></table>
<br /></div>
Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com3tag:blogger.com,1999:blog-6908733043778327463.post-83103919913298266872014-09-06T17:22:00.000-07:002014-09-06T17:22:15.431-07:00Happy Father's Day - Espresso Brownie Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the second time I make these cupcakes, my family likes the strong flavour of these cakes. My husband reckons anyone like coffee would like them. It's very muddy and bitterly kind if chocolate taste so I would recommend to serve it with some fresh cream or/and ice-cream with strawberries.<br />
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This Sunday is Father's Day in Australia, why not show your appreciation to bake your dad a sweet treat instead of buying him a box of chocolate? It's also the Chinese Mid-Autumn Festival (Moon Festival) on Monday, this is a great weekend to have a family gathering.<br />
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Happy Father's Day!<br />
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<br />
<b>Espresso Brownie Cupcakes</b><br />
(make 12)<br />
<br />
180g dark cooking chocolate, melted<br />
2 tablespoons instant coffee powder<br />
1 tablespoon hot water<br />
1/4 cup milk<br />
3 eggs<br />
1/2 cup olive oil<br />
1 teaspoon vanilla essence<br />
1 cup plain flour<br />
1/2 teaspoon baking powder<br />
1/4 cup cocoa powder<br />
1/2 cup + 2 tablespoons caster sugar<br />
<br />
Chocolate ganache:<br />
100g dark cooking chocolate<br />
1/2 cup thicken cream<br />
1 teaspoon Kahlua (optional)<br />
<br />
Decoration:<br />
white chocolate, melted<br />
thickened cream, whipped + sweetened with a little icing sugar<br />
strawberries<br />
ice-cream<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
<li>Melt chocolate with a double boiler with hot water. Leave cool a little.</li>
<li>Mix the coffee powder with hot water then mix all the wet ingredients into a mixing bowl and shift the dry ingredients into another mixing bowl. Pour the wet ingredients into the dry ingredients and fold till the mixture is incorporated.</li>
<li>Spoon the batter into a paper lined 12 holds muffin pan and bake for 20 minutes in a pre-heated oven at 160c.</li>
<li>Meanwhile, prepare the ganache, melt chocolate in a double boiler with hot water then stir in the cream and liquor. Put the ganache into the fridge until it is spreadable. Spread over to the cool cupcakes.</li>
<li>Decoration: grease a foil with a little old, put the melted white chocolate into a zip bag. Cut a little corner and pipe the chocolate into the foil with a desirable pattern. Cool into fridge before peeling it out.</li>
<li>Take the paper out from the cupcake. Put a halved strawberry over the cake with a white chocolate swirl, serve with more strawberries, whipped cream and ice-cream.</li>
</ol>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com5tag:blogger.com,1999:blog-6908733043778327463.post-91399713842382613932014-08-30T23:42:00.002-07:002014-08-30T23:42:47.879-07:00Homemade Cumquat Marmalade<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-w67KIfG7_V4/U_ruLW9s4VI/AAAAAAAACBk/CVlCMxAcsq4/s1600/DSC02949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-w67KIfG7_V4/U_ruLW9s4VI/AAAAAAAACBk/CVlCMxAcsq4/s1600/DSC02949.JPG" height="240" width="320" /></a></div>
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There is this very cute 90 years old lady selling jam and homegrown fruit for the church every week. The fruit of the jam is donated by local farmers and made by volunteers with lots of love and kindness. Their specialities are rosella jam in March, strawberry jam and cumquat marmalade in August, mango chutney in December. The day I went to visit her, her little store was full with bottles of cumquat marmalade and she was saying delightfully, "there is cumquat everywhere!"<br />
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I bought a bottle of marmalade and 1 kg of cumquat from her. I didn't expect there would so many seeds in cumquat so it took me a while to cut up the fruit. But it really worth the effort because the jam is tasty (as good as the one I bought) and I am pleased that I finally make jam without using the bread machine. And now, I have jam everywhere in my fridge and pantry!<br />
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<b><br /></b>
<b>Cumquat Marmalade</b><br />
(make about 5x500g bottles)<br />
<br />
Ingredients:<br />
1 kg cumquats<br />
2 tablespoons lemon juice<br />
1.25L water<br />
6 cups raw sugar<br />
1 tablespoon jam setta (optional)<br />
<b><br /></b>
Method:<br />
<br />
<ol style="text-align: left;">
<li>Wash cumquats, drain. Quarter cumquats with knife but not cutting all the way through. Remove seeds and cut off the hard pitt from the centre if needed. Don't worry if you do not remove all the seeds, it would float out later. </li>
<li>Process cumquats in a blender then combine the cumquats mixture, lemon juice and water in a large saucepan. Stand for at least 2 hours.</li>
<li>Bring the mixture to the boil, then simmer for 30 minutes. Spoon out any seeds if you see them floating at the surface.</li>
<li>Add sugar to the mixture and boil for another 30 minutes. Skim scum with a metal spoon if necessary. </li>
<li>The jam should turn thick and bubbling. Test the jam if it is set by dropping 1 tablespoon of hot jam onto a chilled plate, move it with finger after 40 seconds. If it crinkles and thicken, its done. If not, add 1 tablespoon jam setta and boil for another 5-10 minutes and repeat the test until the jam is set. </li>
<li>Pour hot jam into sterilised jars, covered with transparent papers that have been dashed with lemon juice then tighten the jars with lids and rubber bands.</li>
</ol>
<div>
Adopted and modified from the cookbook "Classic Preserves Jams Chutneys Relishes" from the Australian Women's Weekly.</div>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com7tag:blogger.com,1999:blog-6908733043778327463.post-7484206584461229912014-08-23T02:13:00.000-07:002014-08-23T02:13:03.337-07:00White Chocolate & Raspberry Blondies<div dir="ltr" style="text-align: left;" trbidi="on">
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After my guest post of <a href="http://veronicasjourneytothewest.blogspot.com.au/2014/07/guest-post-to-celebrate-4-years-of.html">white chocolate & raspberries muffins</a>, it reminds me that this blondies recipe has been bookmarked for a long time and it's about time to review it. <br />
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Blondies is the white version of brownies, my favourite is the <a href="http://veronicasjourneytothewest.blogspot.com.au/2011/07/nutella-chocolate-brownies.html">nutella chocolate brownies</a>. Unlike a lot of people, I prefer my brownies using less oil and well cooked rather than the fudgy one.<br />
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This blondies is rich in butter taste and I like the raspberries puree which is much better than just putting in whole raspberries into the mixture so the blondies don't get too soggy.<br />
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What's your favourite brownies or blondies?<br />
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<b>White Chocolate & Raspberry Blondies</b><br />
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60g raspberries<br />
1/2 cup caster sugar<br />
150g butter, chopped<br />
250g white chocolate, chopped<br />
3 eggs, beaten<br />
1 2/3 cup plain flour <span class="Apple-style-span" style="color: blue;">( I use 1 cup plain flour and 2/3 cup self raising)</span><br />
1 teaspoon baking powder<br />
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Method:<br />
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<li>Pre heat oven at 180c. Combine raspberries with 2 tablespoons of sugar and 1 tablespoon water in a saucepan over low heat. Leave cool a little and blend till puree formed.</li>
<li>Place butter and 200g chocolate and melt in a double boiler. Leave cool.</li>
<li>Whisk eggs and remaining sugar into a mixing bowl. Sift in flour and baking powder. Stir in chocolate mixture and 50g white chocolate. Spoon into a lamington pan (I put into a square pan)</li>
<li>Drizzle over the puree and make a swirl with a skewer or knife.</li>
<li>I bake it for 35 minutes. The recipe stated for 20 minutes and cool in fridge, please check the source from down below if required.</li>
<li>Cool in pan before cutting into pieces.</li>
</ol>
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<span class="Apple-style-span" style="color: blue;">Source: adopted and modified from Delicious magazine through taste.com http://www.taste.com.au/recipes/28629/raspberry+white+chocolate+blondies</span></div>
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Veronica's Kitchenhttp://www.blogger.com/profile/02216127655671954504noreply@blogger.com2