tag:blogger.com,1999:blog-62025371203994752202024-03-05T05:57:24.113+00:00Senses in the kitchenKarolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.comBlogger284125tag:blogger.com,1999:blog-6202537120399475220.post-1169452530794636402013-11-12T00:00:00.000+00:002013-11-12T00:00:00.940+00:00How to make sauerkraut at home? <div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkMSg43xtn2UhjRGac4FV-ydOkoZDG1tSGQz8RMrTEVg9EOvlncSYh89Joob71yJLkeOmv1uz9MW7TG4IyW8MDQ6JHq30EQoUY0fDB0wS6HStlkidv5LH56la2vwEAqGff3YVTeTsnZju/s1600/kiszona-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkMSg43xtn2UhjRGac4FV-ydOkoZDG1tSGQz8RMrTEVg9EOvlncSYh89Joob71yJLkeOmv1uz9MW7TG4IyW8MDQ6JHq30EQoUY0fDB0wS6HStlkidv5LH56la2vwEAqGff3YVTeTsnZju/s400/kiszona-7.jpg" width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cabbage after one week of fermenting - crunchy yet with distinctive sauerkraut flavour already, more photos to follow soon</td></tr>
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<span style="font-size: small;">Homemade
sauerkraut is a world apart from the stuff that comes from the shop in jars or plastic bags. The real thing that you can buy in Poland (I am sure Czech, Slovakia, Russian, Germany and more too) from a butt (barrel?) tastes so much better than the jar stuff I buy in UK. So I decided (finally!) to make my own following my Mum's and Granny's advice. My partner and I both agreed that this was one of the best ones we ever ate. Come on winter! We no longer should have an immune problems, good bye colds (hopefully!), but to be honest for me what is the best is the flavour of sauerkraut - you cannot beat it. Have you tried and liked kimchi? Then you should try sauerkraut.<b> </b></span><br />
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<span style="font-size: small;"><b>What is sauerkraut? </b></span></div>
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<span style="font-size: small;">Directly translated it is indeed "sour cabbage". To be more precise finely cut cabbage that has been fermented by various lactic acid bacteria therefore very good for your health. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.</span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40oD77K_btBa6J0nwMEcVCTdfPTN9KiPtc4SR5DcPjFqhcNInOBu4ChqAnfQWsl0qTK70H6-g_Af6OCY1HE7mGqPytDwdxsbJM3G32QYY3uaZ0v-bw-UlN04G5oXDQRllaePdp32rsyIt/s1600/kiszona.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40oD77K_btBa6J0nwMEcVCTdfPTN9KiPtc4SR5DcPjFqhcNInOBu4ChqAnfQWsl0qTK70H6-g_Af6OCY1HE7mGqPytDwdxsbJM3G32QYY3uaZ0v-bw-UlN04G5oXDQRllaePdp32rsyIt/s400/kiszona.jpg" width="266" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Autumn cabbage is the best for making sauerkraut</span></td></tr>
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<span style="font-size: small;"><b>Why it is good for you?</b></span></div>
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<span style="font-size: small;">It is extremely high in vitamins C, B, and K;
the fermentation process increases the bioavailability of nutrients
rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.</span></div>
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<span style="font-size: small;">If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes.
The fiber and supply of probiotics improve digestion and promote the
growth of healthy bowel flora, protecting against many diseases of the
digestive tract.</span>
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<span style="font-size: small;">Sauerkraut is high in the antioxidants lutein and zeaxanthin, both associated with preserving ocular health.</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDKKximow5izCZ00LtzCUA8Uq8YulGoKVsDKkPiYcrsJMqZ0iY9bMG6DB-UOT3veG2f7MFxx7g6FmRgBa9tyhHy_axFd9-MTXSznMQVwHr5Qc_BjZWFQo7XYaQb2CBiLJetkcFK_q2Fw0/s1600/kiszona-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDKKximow5izCZ00LtzCUA8Uq8YulGoKVsDKkPiYcrsJMqZ0iY9bMG6DB-UOT3veG2f7MFxx7g6FmRgBa9tyhHy_axFd9-MTXSznMQVwHr5Qc_BjZWFQo7XYaQb2CBiLJetkcFK_q2Fw0/s400/kiszona-2.jpg" width="266" /></a> </span></div>
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<span style="font-size: small;"><b>Can you prepare sauerkraut at home? </b></span></div>
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<span style="font-size: small;"><b>YES! </b></span></div>
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<span style="font-size: small;">This is what you need:</span></div>
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<span style="font-size: small;">- <b>white cabbage</b>, preferably during Autumn time (this is what Gran told me - earlier cabbages don't taste as good)</span></div>
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<span style="font-size: small;">- good quality <b>natural salt</b> (with no additives such as anti-caking agents) - about 10-20 grams for every kilogram of fresh cabbage </span></div>
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<span style="font-size: small;">- <b>carrots, firm sour apples, caraway </b>(seeds or ground) - OPTIONAL, for extra flavour </span></div>
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<span style="font-size: small;">- possibly a <b>stoneware </b>but <b>glass jar</b> will be good too for small batches (my Great grandmother use to make it in a wooden butt, but she had one and a special space for it, also a much bigger family to feed than we nowadays)</span></div>
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<span style="font-size: small;">-<b> mandoline</b> or a <b>food processor with shredding attachment</b> (unless you want to cut it with a knife)</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFs_k0GBfptN5iMrqFUHeGgVrbzAVXl-0x6bzH60Lq6vzYdYjl4a-uFj1RtB0FNDxuYP6DTWHBY5p1DSVmnZMMCOmkSr1noHNw7LtSWg7UykgbZ29iczPzuNC_piQjrKvHaWSVbYxr6qo/s1600/kiszona-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFs_k0GBfptN5iMrqFUHeGgVrbzAVXl-0x6bzH60Lq6vzYdYjl4a-uFj1RtB0FNDxuYP6DTWHBY5p1DSVmnZMMCOmkSr1noHNw7LtSWg7UykgbZ29iczPzuNC_piQjrKvHaWSVbYxr6qo/s400/kiszona-3.jpg" width="266" /></a></span></div>
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<span style="font-size: small;"><b>How?</b></span></div>
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<span style="font-size: small;">Work in fairly clean environment - you want good bacteria to do their job, so clean the worktops and the container you will be making sauerkraut in. </span></div>
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<span style="font-size: small;">First remove outer leaves from the cabbage and discard any wilted, limp outer leaves. Cut in half and in quarters then trim out the core. Some people use it, but it has to be very finely shredded - so it is up to you, you may as well leave it just to make sure it is shredded finely than the leaves. </span></div>
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<span style="font-size: small;">Using a mandoline or a food processor shred the cabbage into fine ribbons. At this stage you can place them in a container that will be used for fermenting or in something else for a time being (and mixing with salt). I place it in a large clean plastic bowl.</span></div>
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<span style="font-size: small;">Sprinkle the salt over the top of the shredded cabbage. If you making a lot of it (like me - 8kg of cabbage in one lot) it would be beneficial to sprinkle salt over few layers of cabbage as you shred it. </span></div>
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<span style="font-size: small;">Next begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands, wooden rolling pin or... clean feet. Yes, this is fun! :) The main purpose for this is to get some juices out of the cabbage. Gradually, the cabbage will become watery and limp. It is time to add whatever you want to add for extra flavour, or you can leave it as it is. </span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyGQ-62cwdE2xdVogd6WzuTqH0b0C9rxsEBeNe03HcszznFW8gzZPZb3AWfnYzAt2FdqhKtjeZPEl2L5QfMglLfptIR2QNEyShyng8k-40qrsuEjJnE_iCkdSc7x3qj6SRWZq0xfSudvV/s1600/kiszona-4.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyGQ-62cwdE2xdVogd6WzuTqH0b0C9rxsEBeNe03HcszznFW8gzZPZb3AWfnYzAt2FdqhKtjeZPEl2L5QfMglLfptIR2QNEyShyng8k-40qrsuEjJnE_iCkdSc7x3qj6SRWZq0xfSudvV/s400/kiszona-4.jpg" width="266" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">shredded cabbage</span></td></tr>
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<span style="font-size: small;">For 8kg of cabbage I used 2 large carrots (peeled and grated), 3 firm sour apples and about 3 tsp of ground caraway. I placed some carrots in between layers of cabbage when I was transporting it to a stoneware container. Also I sprinkled few layers with ground caraway and just before the last layer I added apples and covered them with last layer of cabbage. </span></div>
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<span style="font-size: small;">You have to make sure all the juices go to the container. You must press the cabbage down again, quite firmly, then cover with clean cloth and place something heavy on the top to weight it down - I used plate with big jar of water. Cabbage must be weighed down, and eventually, submerged beneath its liquid. <b> </b>If after 24 hours in room temperature, the liquid has not risen above the cabbage,
dissolve 1 teaspoon of salt in 1 cup of water and add <i>just enough</i> to submerge
the cabbage.</span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-A0TZWIIE9RSL1it1JQJPa8SBrP6Zdqo-KlwL00oFB_cHAuMqz8-_pOABOU9UxFHstJpu8A-lw1wGf-1CTZKn_XFVWI8q0ELG_SC6aUuBJAMC0j6hn-ZqZONnDn3gpUz05plkcJTUTuqs/s1600/kiszona-5.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-A0TZWIIE9RSL1it1JQJPa8SBrP6Zdqo-KlwL00oFB_cHAuMqz8-_pOABOU9UxFHstJpu8A-lw1wGf-1CTZKn_XFVWI8q0ELG_SC6aUuBJAMC0j6hn-ZqZONnDn3gpUz05plkcJTUTuqs/s400/kiszona-5.jpg" width="266" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">bashing the cabbage with a rolling pin </span></td></tr>
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<span style="font-size: small;"><b>Ferment the cabbage for 3 to 14 days. </b>Time will depend on the quantity you are making and the temperature.<b> </b>At the beginning keep it at the room temperature, but then after about 1-3 days place in a cool place, preferably about 12-15 C. As it's fermenting, keep
the sauerkraut away from direct sunlight, check it daily and press it down if the cabbage appears above the liquid. After about 1-3 days (again depending on the quantity) get a wooden spoon and using it's bottom pierce the cabbage in few places to remove the natural gas that may occur during the fermentation and sometimes can make the cabbage taste a bit bitter. </span><br />
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<span style="font-size: small;">Small batch of
sauerkraut will ferment more quickly than larger one. Start
tasting it after 3 days — when the sauerkraut tastes good to you, remove
the weight, place cabbage in the jars, screw on the cap, and refrigerate (I keep in the cool garage during Autumn/Winter). You can also allow the
sauerkraut to continue fermenting for 10 days or longer. There are no
hard rules for when the sauerkraut is ready— go by how it looks and tastes.</span><br />
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<span style="font-size: small;">Gas, bubbles, noises are all happy signs of fermentation so do not worry. :) And please note the released juices are extremely tasty, refreshing and healthy. </span></div>
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<span style="font-size: small;">Refrigerated in jars sauerkraut should keep for 2-3 months. </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee3hMui4VYIBGxct_vheSmtdkUp6gRMcbSS_vwrTi8iBI0Hf_82WmflAuDLhWnRHwFXxgI9vryhRm8BhYtHVZT8FgabMNofOngQlNNY-AOyhQhkF0an5z9VpLTdKNcEKsyu2Y_X967W__/s1600/kiszona-6.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee3hMui4VYIBGxct_vheSmtdkUp6gRMcbSS_vwrTi8iBI0Hf_82WmflAuDLhWnRHwFXxgI9vryhRm8BhYtHVZT8FgabMNofOngQlNNY-AOyhQhkF0an5z9VpLTdKNcEKsyu2Y_X967W__/s400/kiszona-6.jpg" width="266" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">chopped cabbage in stoneware dish </span></td></tr>
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<span style="font-size: small;"><b>I hope you have enjoyed my first English post in months and I would love to hear from you if you make your own sauerkraut. </b></span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRct3gSwimfV1K4xTZpK9eCOb5ynBuNpg-c8MPFDp6x-aihKQX52mMOzGzOLMIqcgw8dM8hyphenhyphenxbLP8NzREZ3PB2whr44S45V5MonnBOem4BusXzWI4XAxVLc2R-uWYThk7CKx3fx9CczDw/s1600/bunclok.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRct3gSwimfV1K4xTZpK9eCOb5ynBuNpg-c8MPFDp6x-aihKQX52mMOzGzOLMIqcgw8dM8hyphenhyphenxbLP8NzREZ3PB2whr44S45V5MonnBOem4BusXzWI4XAxVLc2R-uWYThk7CKx3fx9CczDw/s400/bunclok.jpg" width="266" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">our traditional stoneware dish we brought from Poland</span></td></tr>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com2tag:blogger.com,1999:blog-6202537120399475220.post-51355328338916207112013-08-27T10:00:00.000+01:002013-08-27T10:00:05.960+01:00A massive thanks! <div style="text-align: justify;">
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I participated in Aysgarth Fete yesterday and for the first time in my life I had a chance to sell my cakes, focaccias and preserves to the public. Funds collected during the fete are going towards Aysgarth Village Institute so it was a double pleasure for me - helping to raise the money and seeing people buying my cakes and preserves and actually some coming back for more! What a joy! </div>
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A massive thank you to all that bought my gluten free lemon & almond tart, dark chocolate brownie, onion, olives & oregano focaccia, onion, sundried tomatoes & thyme focaccia or preserves. Also another massive thanks to everyone who participated in the fete and made me feel welcomed. For the first time I participated in such a venue and hopefully not the last time. </div>
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THANK YOU! </div>
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♥♥♥</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRyKJopmerWNHQttTAyB62zkY4bgzdA3sV0Ikmg_sfkNuXoxvdO7NgnPc-F02NCUKqrtvlDGXQC7k13DW8k7-lfBpbs1qaF2E7DLATokt-DyHsaGw1UzmTIkwCul8X0ODLd7Qzr3ltBtf/s1600/ciastka.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRyKJopmerWNHQttTAyB62zkY4bgzdA3sV0Ikmg_sfkNuXoxvdO7NgnPc-F02NCUKqrtvlDGXQC7k13DW8k7-lfBpbs1qaF2E7DLATokt-DyHsaGw1UzmTIkwCul8X0ODLd7Qzr3ltBtf/s400/ciastka.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Village ladies and me in the middle of cake stand </td></tr>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-41734794307535748142013-07-14T00:00:00.000+01:002013-07-14T00:00:00.792+01:00Where to eat? The Bridge Tea Rooms, Bradfod on Avon <div style="text-align: justify;">
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Last September on our way back from Cornwall we stayed two days in Bradford on Avon and Bath. In Bradford we had the opportunity to eat fantastic lunch in a traditional tea room - a place that has been awarded many times and for me this is the best example of how tea room should be run like. </div>
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The building itself is dating from 1502 and this makes this place quite specific - not too spacious, with low ceilings and exposed beams, you can also hear every single step from the first floor. Tables are situated on the ground and first floor, there is not too many of them (still enough to cater for 45 people!), so if you are desperate to eat during the high season then better book in advance. </div>
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For me this is a quintessential English tea in good old style: delicate bone china, subtle classical music in the background, fresh flowers, antique furniture and also... a sculpture of Queen Victoria proudly exposed in the spotlight. An interesting touch is also made by waitresses dresses in Victorian style outfits typical for the servants that old days. They also behave in very friendly way, like the customers were just a bunch of friends coming to a tea, still with a professional touch though. They are warm, friendly, very happy to help and advice and answer your questions. </div>
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I was in many British tea rooms over the years but the selection of teas in this particular one was the most impressive. They have over <a href="http://www.thebridgeatbradford.co.uk/uplfiles/takeawaymenuteamenupdf.pdf" target="_blank">30 varieties and blends!</a>
And they know how to make a proper brew. They serve good quality leaf teas, with extra hot water on the side and a strainer. I was really spoiled with their selection but finally decided to go <i>Jane Austen </i>blend (she spend several years in Bath nearby) and my partner had very tasty and strong <i>Assam</i>. </div>
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For a lunch we both had one of the afternoon teas from the menu - these start at basic one (scones, clotted cream, preserves and tea) but also menu offers a great variety of different ones: including a savoury one or one with a glass of champagne. We had the savoury one - scone with herbs (served warm), Cheddar, Stilton and Camembert, butter, celery sticks, apple, grapes and chutney. And a pot of tea of our choice (as above). It was our food heaven. It tasted great, the selection of cheese was spot on, so was the scone, slightly toasted the way I like. Although we were really full after having this savoury afternoon tea we had to finish it off with something sweet. <br />
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We shared a traditional cream tea. It is not stated that it is big enough for two, but it was big enough not only to sample, but to get a satisfying dessert for both of us. We had two big fluffy scones, two jams - strawberry and blackcurrant and my beloved clotted cream (traditionally made in Devon and Cornwall - <i>Protected Designation of Origin)</i>. With this one we had a tea blend called <i>Empress of Pecking </i>- a medium strength China tea with an aroma of orange blossom and citrus fruits. <br />
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On the <a href="http://www.thebridgeatbradford.co.uk/uplfiles/new%20menu2012a.pdf" target="_blank">menu </a>apart from the traditional afternoon teas and very impressive cakes exposed in the glass chilled cabinets there are some savoury bits available too such as traditional sandwiches (egg & cress, bacon, lettuce & tomato), red onion & goat cheese tart, jacked potatoes or soup of the day. Until 11.30 am you can also eat traditional English breakfasts: Full Monty, eggs benedictine, or scrambled eggs with smoked salmon). The tea room is also available for private parties.<br />
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If you are a lover of tea, if you like old fashion touch and fancy an afternoon in a tranquil environment then this is a right place for you. If you are a tourist and want to see something quintessentially English then again - this is a right place for you. I will definitely go back there one day. </div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><i><span style="color: black;">The Bridge Tea Rooms</span><span style="color: black;"> </span></i></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><i><span style="color: black;">24a Bridge Street</span><span style="color: black;"> </span></i></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><i><span style="color: black;">Bradford on Avon</span></i></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><i><span style="color: black;">Wiltshire</span></i></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><i><span style="color: black;">BA15 1BY</span></i></b></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><b><i><span style="color: black;">tel. <span style="color: black;"><span style="color: black;">01225 865537</span></span></span></i></b></span></span></div>
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</span></b><span style="color: black;">e-mail </span><span style="color: black;"><a href="mailto:query@thebridgeatbradford.co.uk"><span style="color: blue;">query@thebridgeatbradford.co.uk</span></a></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; font-size: small;"><span style="color: black;"><span style="color: black;"><span style="color: black;"><span style="color: black;"><span style="color: blue;"><a href="http://www.thebridgeatbradford.co.uk/" target="_blank">www.thebridgeatbradford.co.uk </a></span></span></span> </span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; font-size: small;"><span style="color: black;"><span style="color: black;">Open</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; font-size: small;"><span style="color: black;"><span style="color: black;">Monday - Friday 9.30 - 5.30</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; font-size: small;"><span style="color: black;"><span style="color: black;">Saturday 9.30 - 6.00</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; font-size: small;"><span style="color: black;"><span style="color: black;">Sunday 11.00 - 5.30</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; font-size: small;"><span style="color: black;"><span style="color: black;">We had: savoury afternoon tea £9.75 each, sweet £6.65, all the prices can be found on their website. There is also children's menu available. </span></span></span></span></div>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-41660024950744583892013-07-11T00:00:00.000+01:002013-07-11T00:00:00.466+01:00Where to eat? The Temple Cafe, Northton, Isle of Harris <!--[if gte mso 9]><xml>
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<span lang="EN-GB">My partner and I knew the shops and petrol
stations are closed on Sundays on Outer Hebrides but me – enthusiastic (and naive
as it turns out) foodie managed to convince him that apart from few bottles of mineral
water stuck in our cool box (it was a hot day) we shouldn’t take anything else
and some places will be serving lunches. Yeah right… </span><br />
<br />
We headed south from Seaforth, where we stayed (a beautiful spot!) and we passed one open bar in Tarbert however it was still too early to have a lunch. The further south we traveled on Harris the more we realised it is nothing but a desert when it comes to serving food. All cafes, pubs, galleries serving snacks were closed. My partner spotted a place with several car parked outside and we decided we are going to check it out. I was so hungry I would settle for a sandwich made with cotton wool like bread, margarine, coloured cheddar served with crisps (probably my worst nightmare sandwich idea ever!). Instead we actually had very tasty and fresh food for lunch in rather interesting place. <br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LnrTrvPcXAj2SmLQ0eidlSJ1F8cXqHdWkpGxZD73AEpZqS3FN3TrTxUrv6zYvcQYqnkzHudrXS6Qt9KKx1FaD_FOHRCwEa9nSZlZDLRXVIFyo8heOTvUEsDCHw-ljCS7_XVyB_nLr0E/s1600/Untitled+Export57.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LnrTrvPcXAj2SmLQ0eidlSJ1F8cXqHdWkpGxZD73AEpZqS3FN3TrTxUrv6zYvcQYqnkzHudrXS6Qt9KKx1FaD_FOHRCwEa9nSZlZDLRXVIFyo8heOTvUEsDCHw-ljCS7_XVyB_nLr0E/s640/Untitled+Export57.jpg" width="480" /></a> </div>
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<div style="text-align: justify;">
Interior is very cosy, big enough to accommodate and serve food to around 20 people. The building is made of stone and looks like an ancient temple indeed. One side is made of glass and the view is spectacular. The best that Harris can offer: hills, sea, lovely sand. And sheep grazing peacefully. An idyll. <br />
<br />I was very happy to see an open kitchen too. It is tiny and three people make a crowd in it and I was delighted to see it has a coffee grinder, homemade bread and fresh vegetables. We had lovely lunch and were very happy to discover that they serve evening meals too, so we booked two spaces for Friday night. Booking is essential, because the chef (and owner - Gail) is only able to serve a limited number of covers, and this place is not very spacious too. On Friday night we have witnessed people being send back because they didn't book and the cafe was fully booked that night.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9PQrorau1rXPWZ-CgpMy6sT97pd2v-O7D496tOzq95gJv2dSCqkHB36GEbe95v4fqzNTtNN8vu9OqQ-z8Bo7vI8GMp972xjgW0KKCtalvDhBXw3GaIKD5Pj84_dV0QCZjHbWV4rlkjE/s1600/Untitled+Export54.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9PQrorau1rXPWZ-CgpMy6sT97pd2v-O7D496tOzq95gJv2dSCqkHB36GEbe95v4fqzNTtNN8vu9OqQ-z8Bo7vI8GMp972xjgW0KKCtalvDhBXw3GaIKD5Pj84_dV0QCZjHbWV4rlkjE/s640/Untitled+Export54.jpg" width="480" /></a> </div>
<br />
Menu is short, which I like - it means all food is freshly prepared in tiny kitchen (they have some kind of storage outside too, that gives you an idea how small the kitchen actually is) and if they run out of something it comes off the blackboard and chef has to prepare new lot. No frozen nonsense, no microwaved defrosted crap. In the evening they serve food from 6.30 pm and when we arrived just before 7 pm the scallops and chorizo came off the menu already! What a shame! The choice was still satisfying though. In general I think there are always (well at least at 6.30pm) three starters, three mains and few desserts including a cheeseboard to choose from. Oh, and you bring your own booze. The cafe is not licensed to serve alcohol, but they are more than happy to serve you a wine or beer glasses so you can enjoy whatever you brought with you. By the way - the glasses are mismatched. So are the plates. Love it. My kind of place. <br />
<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0tdpcfyMIS8cXs8Jj4jgmNTKPlIuO3NbrQJ0ljBimUV-ZtcWR3hfIPsrw4Jmj2AE7dk68CceJKBJNOSExsRXaKKZD6CtNfy4ruYzckexKhAvC4VMGawGuHy_XIq0i3jpg7fXXNRtvHE/s1600/Untitled+Export56.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0tdpcfyMIS8cXs8Jj4jgmNTKPlIuO3NbrQJ0ljBimUV-ZtcWR3hfIPsrw4Jmj2AE7dk68CceJKBJNOSExsRXaKKZD6CtNfy4ruYzckexKhAvC4VMGawGuHy_XIq0i3jpg7fXXNRtvHE/s640/Untitled+Export56.jpg" width="480" /></a> </div>
<br />
For a lunch we had squash, sweet potato, pea and coconut soup served with homemade bread, followed by summer vegetable tart (with caramelised onion, roast peppers, courgettes). Both dishes were very tasty - soup was rich, well seasoned, with chunks of vegetables and the bread was fresh. Tart base was very crumbly, not soaked in egg and cream mixture (very popular for some reason?) and the vegetables were al dente. It was served with couscous, salad, olives and chickpeas. For a dessert we decided to have a coffee (excellent, freshly ground and they have a soya milk, yay! Perfectly steamed and frothy) and my partner had a white chocolate and raspberry scone while I was really keen to have a carrot cake. Unfortunately it was not available yet still on a blackboard, so one of the girls (south European looking, so was her accent) asked me if I fancy chocolate cheesecake because she can make it for me. So 5 minutes later I had very simple, improvised cheesecake which was basically a stack of digestives, sweet cream cheese topped with melted chocolate. Top score for trying to make a customer happy. <br />
<br />
<br /><br />
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PJTwgBZ2rrg4p2f5ygew9KvjsZSvJRUj7pNP8VsSlS4TCOYQ1N5WnkA-rJNhiVZy67s2kHKx6BWIA1MeX6Hw5FxMiFknhzTbrkHMK_gEfJV6IP2jjYzU8Fu64zh8q9DeuvqrtyWXliU/s1600/Untitled+Export55.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PJTwgBZ2rrg4p2f5ygew9KvjsZSvJRUj7pNP8VsSlS4TCOYQ1N5WnkA-rJNhiVZy67s2kHKx6BWIA1MeX6Hw5FxMiFknhzTbrkHMK_gEfJV6IP2jjYzU8Fu64zh8q9DeuvqrtyWXliU/s560/Untitled+Export55.jpg" width="560" /></a> </div>
<br />
For a dinner we both started with a selection of charcuterie, olives and bread. It was served with a caramelised red onion. For a main my partner had a beef goulash and I had a veggie lasagne. I was surprised (I shouldn't really as this is quite common in UK to serve potatoes with pasta dishes - for me personally it doesn't work) to get a roast new potatoes with my lasagne, but these were happily consumed by my partner and I thoroughly enjoyed pasta dish served with raw vegetable salad and courgette & carrot ribbons. What a lovely raw salad it was! Fresh, crunchy, sweet, peppery - thousands of light-years away from a boring and most popular traditional Coleslaw. <br />
<br />
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamh-3qNiXGhXyJsf46IQOX6jmTqJfFLacR216h9wr2NBm6Fjv2gBXA29mYNdH94A936GpiC6WugEKrC0AnFIaT4OuKj1RvnH1Hy0vAgeUWvj8e59YwisCjulGO8VxbZBqJjk7TAhLJgY/s1600/Untitled+Export53.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamh-3qNiXGhXyJsf46IQOX6jmTqJfFLacR216h9wr2NBm6Fjv2gBXA29mYNdH94A936GpiC6WugEKrC0AnFIaT4OuKj1RvnH1Hy0vAgeUWvj8e59YwisCjulGO8VxbZBqJjk7TAhLJgY/s560/Untitled+Export53.jpg" width="560" /></a> </div>
<br />
For a dessert I finally got to try their carrot cake. It was scrumptious. Quite light, not too sweet with slightly salty topping. Probably the best one I had in a long, long time. Not too big too, for me it is an advantage, but my partner had to order another sticky toffee pudding to be satisfied. With all meals, lunch or dinner time we had water - you can get mineral water, but it is worth trying Hebridean tap water. <br />
<br />
This certainly isn't a place serving parmesan foam or snail porridge, but what you will find here is what I call- honest food. Tasty, freshly made by a woman who seems to be really excited about tasty food and good ingredients. Gail when she finishes the service comes out of the kitchen, talks to the guests, sometimes she pinches a salad dressing from one table to give it to another. I thought it was funny when she was playing with her Ipod and asked us if there is any type of music we would be offended by. <br />
<br />
She is also very open to the various dietary requirements - vegan, gluten free, non dairy diet? No problem. The cafe also hosts private parties. <br />
<br />
This is one of these places that I will not forget. Great spot, spectacular views, lovely atmosphere and simple, delicious food. What more would you wish for on a holiday? I recommend this place with all my heart. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTBhBK2dJgIMIB26X-tmxye-Gj4HJsgy5M9Xvw_J5McmqA6rnYTb7-1xC_WFCj50n1vC085m7A_6txZJyJhu0MdiJxeJIytsRPk2UAh8c3JkGdo0sNIQnhzYaUOUAp9g2D7Yye5Ld81w/s1600/Harris+%28g%C5%82%C3%B3wnie%29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTBhBK2dJgIMIB26X-tmxye-Gj4HJsgy5M9Xvw_J5McmqA6rnYTb7-1xC_WFCj50n1vC085m7A_6txZJyJhu0MdiJxeJIytsRPk2UAh8c3JkGdo0sNIQnhzYaUOUAp9g2D7Yye5Ld81w/s640/Harris+%28g%C5%82%C3%B3wnie%29.jpg" width="480" /></a></div>
<br />
<br />
We paid £30 for the lunch, and £42.50 for the evening meal and it worked like this: 2 meals £15 and 3 meals £18. Good value for money definitely. <br />
<br />
<i>The Temple Cafe </i><br />
<i><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="address" itemscope="itemscope" itemtype="http://data-vocabulary.org/Address">Northton</span></span></span></i><br />
<i><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="address" itemscope="itemscope" itemtype="http://data-vocabulary.org/Address">HS3 3JA </span></span></span></i><br />
<i><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="address" itemscope="itemscope" itemtype="http://data-vocabulary.org/Address">Obbe</span></span></span></i><br />
<i><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="address" itemscope="itemscope" itemtype="http://data-vocabulary.org/Address">Eilean Siar</span></span></span></i><br />
<i><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="address" itemscope="itemscope" itemtype="http://data-vocabulary.org/Address">United Kingdom</span></span></span><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="tel"> </span></span></span></i><br />
<i><span class="fbProfileBylineFragment"><span class="fbProfileBylineLabel"><span itemprop="tel">tel. 07876 340416</span></span></span></i><br />
<br />
Closed Mondays, Tuesday - Sunday<span class="mls"> 10:30am - 5:30 pm, evening meals 6.30-9.30pm but I have an impression it is only during the summer time, so better ring and ask! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOflsjy1dtuKI77qCM-VCwRl6uY6B6ZCdEEO-LrTJINL2zYAcYAl4Ja8M8Zn6nAF7ZOJ77lRJOKkY8ZQkVu0hDaCIX8rs4o5jB31to9vDsRUKWgBPwqOwR4Dn5nZYd0J8tKLzuXAJQ3U/s1600/temple2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOflsjy1dtuKI77qCM-VCwRl6uY6B6ZCdEEO-LrTJINL2zYAcYAl4Ja8M8Zn6nAF7ZOJ77lRJOKkY8ZQkVu0hDaCIX8rs4o5jB31to9vDsRUKWgBPwqOwR4Dn5nZYd0J8tKLzuXAJQ3U/s640/temple2.jpg" width="426" /></a></div>
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<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-9960727810644416332013-07-08T15:00:00.000+01:002013-07-08T15:25:47.786+01:00A review coming up!<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOflsjy1dtuKI77qCM-VCwRl6uY6B6ZCdEEO-LrTJINL2zYAcYAl4Ja8M8Zn6nAF7ZOJ77lRJOKkY8ZQkVu0hDaCIX8rs4o5jB31to9vDsRUKWgBPwqOwR4Dn5nZYd0J8tKLzuXAJQ3U/s1600/temple2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOflsjy1dtuKI77qCM-VCwRl6uY6B6ZCdEEO-LrTJINL2zYAcYAl4Ja8M8Zn6nAF7ZOJ77lRJOKkY8ZQkVu0hDaCIX8rs4o5jB31to9vDsRUKWgBPwqOwR4Dn5nZYd0J8tKLzuXAJQ3U/s640/temple2.jpg" width="426" /></a></div>
<br />
<br />
It has been a while since I up dated my English blog and although not many miss it (or only few actually let me know they do) I will have a new post coming up in a couple of days. My partner and I had fabulous holidays in Outer Hebrides and we have found a cafe that deserves a review. Gail - the owner and chef seemed to be really excited about me writing a review and I was so happy about the quality of food and the atmosphere so I though it would be nice to write it in English too - for the lovely girls that looked after us and hopefully for you too - perhaps you are planning a holiday on Outer Hebrides and looking for a places to eat. That certainly was one of the most interesting we visited. So stay tuned! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I hope you are all OK folks. To be totally honest - I miss my English blog, but simply don't have time to carry on - that's life...<br />
<br />
Take care of yourself, eat well and be merry. :) </div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-78705577024910555492013-01-07T10:00:00.000+00:002013-01-08T16:05:28.488+00:00Sad news :( For me, anyway. <div style="text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx3_KTlSdcA5V5xDdF0gJXLhyzAmsQTAEzAJmaY52xIMTxDkIcG1snShL0czUTxyzZdHpuZChDapCNX1IuEraJcKGBdM5D5-POxH9gaQNX2RZwJAPsIHnhIzALTu0XhyphenhyphenioFL2JbITezqW/s1600/wodny+ang+czarne.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx3_KTlSdcA5V5xDdF0gJXLhyzAmsQTAEzAJmaY52xIMTxDkIcG1snShL0czUTxyzZdHpuZChDapCNX1IuEraJcKGBdM5D5-POxH9gaQNX2RZwJAPsIHnhIzALTu0XhyphenhyphenioFL2JbITezqW/s320/wodny+ang+czarne.png" width="246" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">I don’t know how to even start. I never
thought it will be so emotional, but when I decided to write this post I couldn’t
get any sleep until 4 am… </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">I have to admit I have been struggling with
my English blog for quite some time and I considered giving it up when I came back from Cornwall in October last year. To write a post in English takes more effort
and time than in my native language. Recently I discovered that to keep my
English blog going I have to sacrifice something else, something very valuable –
quite a lot of my spare time. I have at least a dozen of books waiting to be
read and I want to limit the time I spend in the front of the laptop. I also need to
move more; recently I gave up a part of my life that was very important to me –
the exercise routine. I also have a culinary column in one of the Polish
internet magazines and recently I looked back at my work published in the last 3 months –
I should have done so much better, pay more attention to text and photographs
and who is to blame is me - being overworked and try to do too many things at
once.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Also and probably more importantly I
realised that English will never be language that will allow me to express in
100%. People say I am intelligent, bright and have good and specific sense of
humour (hence my endless love for Monty Python) and my writing skills in my
native language are pretty good. My personality shines through my stories. This
is not happening and I don’t think will happen soon in my posts written in
English. My workplace is certainly not a good place to improve my writing skills
– I work with numbers (and as probably most of you – I have to work to pay my
bills). I tried to do GCSE few years ago, but after about 6 weeks I was the
only one of the whole group (in which, funnily enough, I was the only
foreigner!) </span><span lang="EN-GB"><span lang="EN-GB">who </span>was willing to carry on with this course. Other students just gave up and
local authorities had to cancel the night class and never came back to the idea
of organizing another one. <span style="mso-spacerun: yes;"> </span>Unfortunately
where I live there is no other option, except perhaps private one-to-one
lessons that are pretty expensive. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">It certainly has been an amazing journey for
nearly three years (anniversary on Valentine’s Day) and I would like to thank
all of you who expressed their support for what I was doing here. For kind
comments about the recipes, feedback about how you liked some of my dishes or
the photographs. For me it is a sad day but in some way this could be very
liberating and can lead me to something more exciting in my life. Who knows? <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">So thanks again, very warm wishes to
everybody who visited this blog and enjoyed it. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span lang="EN-GB">Lots of love,</span></i><br />
<br />
<i><span lang="EN-GB">Karolina</span></i></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span lang="EN-GB">xxx </span></i></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">P.S. I would like to express that I am aiming
to improve my photographs and if you feel that I am right person to prepare an
article about Polish or any recipes or you need photographs for your articles,
food styling or perhaps just need a posters for your private kitchen, tea room
please let me know – I am very keen to work in food related industry and I hope
giving up English blog will give me more time and energy to i.e. <span style="mso-spacerun: yes;"> </span>build up my portfolio. Maybe even to open a
secret tea room, or perhaps to help others to organize dinner parties? Please,
please do not hesitate to contact me if you need any form of help or food/recipe writing/photography
work to be done for you. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">Karolina </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-GB">karolina.food.blog@gmail.com</span></div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com1tag:blogger.com,1999:blog-6202537120399475220.post-2146881619909114632012-12-24T00:00:00.000+00:002012-12-24T00:00:00.766+00:00Season's Greetings<div style="text-align: center;">
<br />
<i><b>With very best wishes for festive season and </b></i><br />
</div>
<div style="text-align: center;">
<br />
<i><b>the New Year to my dearest readers. </b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>With love,</b></i></div>
<div style="text-align: center;">
<i><b>from </b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>Karolina</b></i></div>
<br />
<div style="text-align: justify;">
<i>I can't promise new posts before January 2013, because I really feel like not doing anything but reading some books in the front of my fireplace during this short break, but what I can promise is that you will have more reasons to come back to this blog in new year - I am planning on improving the look of this blog and hope to cook even better dishes!</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><i>All the best! :) </i></b></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtHXXItynrprBb6H9Fl0SyR9Tqmx4nTLtKPl2dAf-YG8fvtLtNsQf4oQfX2OpRTKWbKQ_UA8-JAZXFIrOAutH_OTn2xi0JSkcKnaZhLB4sEfPX2Doon19pkkOiS8jDFHLiNd8ouG3GZTd/s1600/zyczenia+ang.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtHXXItynrprBb6H9Fl0SyR9Tqmx4nTLtKPl2dAf-YG8fvtLtNsQf4oQfX2OpRTKWbKQ_UA8-JAZXFIrOAutH_OTn2xi0JSkcKnaZhLB4sEfPX2Doon19pkkOiS8jDFHLiNd8ouG3GZTd/s560/zyczenia+ang.jpg" width="560" /></a></div>
<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-85585574663453344782012-12-21T10:00:00.000+00:002012-12-21T10:00:06.277+00:00Candied orange peel in dark chocolate - Christmas gifts vol. 9<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nDjfViTSSoaOqC2bT_LnjDVAjl8km9_veYk_feeu0iENdZX3iafq3mXuyRWMa08p5z3vND1IJ3LGUYBfUImkSscUaBgBWeSMS_FH3JGWEob_0zjo_wMTIiMhXTeh7uMvMh5LltZRAq0/s1600/orange+peel1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nDjfViTSSoaOqC2bT_LnjDVAjl8km9_veYk_feeu0iENdZX3iafq3mXuyRWMa08p5z3vND1IJ3LGUYBfUImkSscUaBgBWeSMS_FH3JGWEob_0zjo_wMTIiMhXTeh7uMvMh5LltZRAq0/s640/orange+peel1.jpg" width="426" /></a></div>
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<br />
<br /><div style="text-align: justify;">
<i>makes about 4-5 sets </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4 large oranges</div>
<div style="text-align: justify;">
<span class="st">¼</span> tsp ground ginger</div>
<div style="text-align: justify;">
2 cups of sugar</div>
<div style="text-align: justify;">
2 cups of water</div>
<div style="text-align: justify;">
about 300-400g dark chocolate<br />
<br />
Wash the oranges and using small knife divide the peel into four quarters then remove the peel gently. Place on the chopping board and flatten each one with your hand. Remove the white part using sharp knife in the same way as filleting and skinning a fish. Discard the white part - it is quite bitter and cut the orange peel into the stripes about 1 cm wide.<br />
<br />
Bring a pan of water to the boil and add the orange peel. Simmer for about 15 minutes, then drain and leave it to dry little bit. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add 2 cups of water, 2 cups of sugar and ginger to the pan and bring to the boil, then add the orange peel and lower the heat then simmer until most of the fluid is almost gone and peel is nearly translucent. It took me about 75 minutes. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove the pan from the heat and leave it to cool down a bit then remove the orange peel from the pan and place on a wire rack to cool down completely. I left it overnight. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Next gently melt the chocolate in bain marie - in a bowl placed in a pan over simmering water. With a help of two forks dip each strip of orange peel in the chocolate and place onto a baking paper to set. It took only 5 minutes in my cold kitchen. Next divide bags or tins. </div>
<div style="text-align: justify;">
<br /></div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-3688447670977050902012-12-14T00:00:00.000+00:002012-12-14T09:17:23.708+00:00Brussels sprouts puree <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyM6t4KKaJmufmUTalhUT8bFZT428L-9gjr-6B2YGdnZz4g5VnKGr3O0T76ez2tko3nQEVak3_TPIARZZDOoh53fBXi0tk3Q9oResNCUEBExEO-EJ8O1ELbenTtXRms3dNG-XXXkIKjM/s1600/brukselka1_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyM6t4KKaJmufmUTalhUT8bFZT428L-9gjr-6B2YGdnZz4g5VnKGr3O0T76ez2tko3nQEVak3_TPIARZZDOoh53fBXi0tk3Q9oResNCUEBExEO-EJ8O1ELbenTtXRms3dNG-XXXkIKjM/s640/brukselka1_1.jpg" width="456" /></a></div>
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<br /></div>
<div style="text-align: justify;">
Have to say I am still in love with <a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/09/my-subjective-guide-to-culinary-books.html" target="_blank"><i><b>"Hugh's Three Good Things (on a plate)". </b></i></a>I have a feeling this is probably my first cookery book from which I will use every single recipe. It will take some time but I will eventually. This is a recipe for brussels sprouts puree that goes really nicely with black pudding and bacon - I tried the exact recipe from the book and it is fantastic. I have also tried it with some roast pork and potatoes and this is a lovely take on a side veg. If you are brussels sprouts lover you will also enjoy it on a toasted bread or straight from a food processor - like I do.<br />
<br />
I have good news for those who are not fans of the bitterness typical for this vegetable - this puree is quite sweet, I recon due to the onions and cream and tastes almost like a pea puree. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CX4e6IkvyM96JpOYT98pB219El1MVKsRFJFjm1e_DJJMsM4kR4aMdxykmlOI7BPS4Y-t84IREvWnJHFvm1R_NLkzc3fEC1l8L_donu9RwOagWrNVfj9LRHAruumFmnaltaN_NWJpofM/s1600/puree+brukselkowe_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CX4e6IkvyM96JpOYT98pB219El1MVKsRFJFjm1e_DJJMsM4kR4aMdxykmlOI7BPS4Y-t84IREvWnJHFvm1R_NLkzc3fEC1l8L_donu9RwOagWrNVfj9LRHAruumFmnaltaN_NWJpofM/s640/puree+brukselkowe_1.jpg" width="426" /> </a></div>
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<i><b>Serves 2-3</b> </i> </div>
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<br /></div>
<div style="text-align: justify;">
250g brussels sprouts</div>
<div style="text-align: justify;">
25g butter</div>
<div style="text-align: justify;">
1 medium onion or 2 shallots, peeled and diced </div>
<div style="text-align: justify;">
2 garlic cloves, peeled and finely chopped</div>
<div style="text-align: justify;">
50ml double cream </div>
<div style="text-align: justify;">
salt </div>
<div style="text-align: justify;">
freshly ground black pepper </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Trim the sprouts and crisscross on the bottom - this will help to cook them more evenly and quicker.<br />
<br />
Heat the butter in the pan and fry the onions for about 10 minutes over a low heat - until soft but not browned. Add the garlic for the last 2 minutes of frying. Then place in a food processor. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bring a pan of water to the boil, add some salt and boil the sprouts until tender then drain and place into the food processor.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the cream, little salt, some freshly ground black pepper and puree. I like it quite coarse, but you can make it smooth. </div>
<div style="text-align: justify;">
<br /></div>
It is suitable for reheating in a non stick pan, but unfortunately it looses its colour.Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com1tag:blogger.com,1999:blog-6202537120399475220.post-65423164250876511012012-12-08T13:00:00.000+00:002012-12-08T13:00:04.188+00:00Marinated beetroot carpaccio with rocket & horseradish mackerel<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDyRNP70uhTKd_tEFGODb6jfbPHKyTjp93oAy4NO9DTM7_wLimnBkNAlAmyHHAhI_IJufh4p3fGV-pWO8WkO5Xm8t7L8solBBcghyphenhyphenEtkoOWyGC7PIMq7arqZ3GvHajwzqY80PnqAOu8Y/s1600/buraki2_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDyRNP70uhTKd_tEFGODb6jfbPHKyTjp93oAy4NO9DTM7_wLimnBkNAlAmyHHAhI_IJufh4p3fGV-pWO8WkO5Xm8t7L8solBBcghyphenhyphenEtkoOWyGC7PIMq7arqZ3GvHajwzqY80PnqAOu8Y/s640/buraki2_1.jpg" width="426" /></a></div>
<br />
<a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2010/04/chichen-orange-and-caramelised-shallots.html" target="_blank">Beets & horseradish. </a><br />
<br />
<a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2010/10/smoked-mackerel-pate.html" target="_blank">Horseradish & mackerel. </a><br />
<br />
<a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/09/beetroot-smoked-mackerel-horseradish.html" target="_blank">Beetroot, horseradish & mackerel.</a><br />
<br />
<div style="text-align: justify;">
I know perfectly well this lovely combination and have to say this is one of my favourite ever, so this time I am presenting an elegant starter using this well known combination of flavours. I served it recently for a supper to our friend who really enjoyed this combination and mentioned that probably most of the local farmers would be very unhappy if I served them raw beets. These in a fact are marinated, crunchy and zingy as ever. By marinating they loose some of their earthiness, that some people find unattractive. </div>
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<br /></div>
<div style="text-align: justify;">
</div>
<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVj7zvdcXaYhhW8LRIGjMk668UxZm8gec_Xv5BzDS875fQYsIdBB_2efsb4_2JeVNd6RdtaeX2G48il85nkiuj0u5-wGn33F_oTUYoRSX_8jRaEJ5RN2yeBWjKtMADi3p155VOGWTyzg/s1600/buraki1_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuVj7zvdcXaYhhW8LRIGjMk668UxZm8gec_Xv5BzDS875fQYsIdBB_2efsb4_2JeVNd6RdtaeX2G48il85nkiuj0u5-wGn33F_oTUYoRSX_8jRaEJ5RN2yeBWjKtMADi3p155VOGWTyzg/s640/buraki1_1.jpg" width="458" /></a></div>
<br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<i>serves 4 </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4-5 medium beetroots, peeled and sliced into very thin slices </div>
<div style="text-align: justify;">
4 tbsp of red wine vinegar </div>
<div style="text-align: justify;">
8 tbsp olive oil </div>
<div style="text-align: justify;">
2 level tbsp sugar </div>
<div style="text-align: justify;">
200g smoked mackerel fillets, skin removed, flaked into chunks </div>
<div style="text-align: justify;">
3 tbsp of freshly grated horseradish </div>
<div style="text-align: justify;">
juice of one small lemon </div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
freshly ground black pepper </div>
<div style="text-align: justify;">
4 small handfuls of rocket </div>
<div style="text-align: justify;">
little poppy seeds<br />
<br />
Place the vinegar, 2 tbsp olive oil, sugar and little slat in an airtight container. Add the sliced beetroots, cover and leave it in a cool place for minimum 12 hours, preferably 24 hours. Shake the box every few hours so the beets are getting marinated evenly. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a second box mix the remaining olive oil, horseradish, lemon juice, some salt and pepper and mix well. Next add mackerel pieces, mix gently so you don't break up fish too much and cover. Leave it in a cool place for minimum 12 hours, preferably 24 hours. </div>
<div style="text-align: justify;">
<br /></div>
Before serving remove bring it to the room temperature - I kept them in warm kitchen for about 1 hours before serving. <br /><div style="text-align: justify;">
<br />
Drain the beets from the marinate and place on the plates in one layer, overlapping. Place small handful of the rocket and some mackerel in the middle. Drizzle with horseradish olive oil left from marinating the fish. If there is not enough left add some extra lemon juice and olive oil into the box and mix well. </div>
<div style="text-align: justify;">
<br /></div>
Sprinkle with some poppy seeds and serve with good bread. Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com1tag:blogger.com,1999:blog-6202537120399475220.post-7858730643433708422012-12-06T00:00:00.000+00:002012-12-06T00:00:00.340+00:00Shredded brussels sprouts with pancetta & wholegrain mustard <br />
<div style="text-align: justify;">
I love, love, love brusells sprouts. And I know many people hates them. Perhaps serving them in a shape that is not similar to their natural one could help some people to overcome their fear of sprouts? This however is very classic combination with a little twist added by me and sprouts flavour is still there. So if you just hate it - sorry I can't help you! </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGbjmVDGykvisGJMq_s7h6PR4T3hTkGOlImItenPcnsV8Q758ewDR51Ma-E_r_gsd0wqkbAhxCwtsJeyrKAg4TVHBJdzA8GYPw8WLf0inILXiyYTdfOmW9JO41IRCA-T0xxN-uqYAC_4/s1600/brukselka_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGbjmVDGykvisGJMq_s7h6PR4T3hTkGOlImItenPcnsV8Q758ewDR51Ma-E_r_gsd0wqkbAhxCwtsJeyrKAg4TVHBJdzA8GYPw8WLf0inILXiyYTdfOmW9JO41IRCA-T0xxN-uqYAC_4/s640/brukselka_1.jpg" width="426" /></a></div>
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<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<i><br /></i></div>
<div style="text-align: justify;">
<i>serves 2 </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
about 250g brussels sprouts </div>
<div style="text-align: justify;">
about 60g pancetta, diced </div>
<div style="text-align: justify;">
1 tbsp of sunflower oil (optionally) </div>
<div style="text-align: justify;">
<span class="st">¼</span> level tsp of turmeric </div>
<div style="text-align: justify;">
pinch of chilli powder </div>
<div style="text-align: justify;">
1 level tsp muscovado sugar</div>
<div style="text-align: justify;">
1 tsp of wholegrain mustard </div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
freshly ground black pepper </div>
<div style="text-align: justify;">
few drops of lemon juice </div>
<div style="text-align: justify;">
5 tbsp of water <br />
<br />
Trim the hard ends and shred the sprouts finely using chopping blade in your food processor, or mandoline or just sharp knife. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place pancetta cubes in a pan and fry until slightly browned. Remove from the pan using slotted spoon and set aside.<br />
<br />
If your pancetta was quite lean then you better use little more oil - put 1 tbsp of sunflower oil in the same pan and add the turmeric and chilli - stir fry for about 30 seconds to infuse the oil with aromatic flavours. Next add shredded sprouts, muscovado sugar, water, lemon juice and little salt and pepper. Stir well and keep over a medium heat for about 3-5 minutes, stirring occasionally. </div>
<div style="text-align: justify;">
<br /></div>
Next add the mustard and stir and at the same point you can add pancetta cubes and stir or just sprinkle them on the top of the sprouts in a serving dish. <br /><div style="text-align: justify;">
<br /></div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com4tag:blogger.com,1999:blog-6202537120399475220.post-13828793358191949612012-12-04T00:00:00.000+00:002012-12-04T00:00:02.845+00:00Roast aubergine & walnut pâté (no garlic!) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVD6RlKqIGkAKRUwrEYpfGB1CYWQPMev7RU-xAaqo55qbp8fKWLXLW8C6d-4I6vicX3FFONAl2YelXFdbIbLCgiKyw-R5W7zzDACNQv5xXllJjcmXlyCPfp1OZVBtk3xtDAJ2NJ6M0sY/s1600/IMG_8732_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVD6RlKqIGkAKRUwrEYpfGB1CYWQPMev7RU-xAaqo55qbp8fKWLXLW8C6d-4I6vicX3FFONAl2YelXFdbIbLCgiKyw-R5W7zzDACNQv5xXllJjcmXlyCPfp1OZVBtk3xtDAJ2NJ6M0sY/s640/IMG_8732_1.jpg" width="444" /></a></div>
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</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I love, love, love aubergine dips and pâtés. Unfortunately all of the recipes I have been through contain garlic and as much as I love garlic I am unable to eat it during the day - I don't want to stink in the office - as simple as that. So this is my take on aubergine pâté without the garlic but still very aromatic and rich. Hope these who don't like garlic or like me can't eat it all day long will find this recipe interesting. </div>
<div style="text-align: justify;">
<br /></div>
<i>makes about 250ml </i><br />
<br />
2 medium - smallish aubergines, halved and sliced into 1cm slices<br />
1 shallot, peeled, halved and sliced <br />
handful of walnuts<br />
handful of fresh parsley <br />
juice of whole lime<br />
1 tsp of tahini paste (I used dark one)<br />
pinch of chilli powder <br />
¼ tsp of turmeric <br />
½ tsp of ground cumin <br />
½ tsp of ground coriander <br />
extra virgin olive oil <br />
salt<br />
freshly ground black pepper<br />
<br />
Heat the oven to 180 C.<br />
<br />
Place sliced aubergines in a bowl and drizzle with little olive oil, add some salt and pepper. Mix well so the vegetables are covered in oil. Place onto a baking tray or in ovenproof dish and then place in the oven. Roast for about 25 minutes, then turn the oven off, open it's door slightly and leave the aubergines to cool down.<br />
<br />
Heat the frying pan without any oil and dry roast the walnuts until slightly browned and fragrant. Place in a food processor.<br />
<br />
Using the same pan fry the shallots in little olive oil over a low heat until soft, then place in a food processor. <br />
<br />
Now to the food processor add aubergines, shallots, turmeric, parsley, tahini, chilli, coriander, cumin, lime juice and some salt and pepper. Mix and at the same time add little by little olive oil. I like it bit chunky with some aubergine skins still visible and also with pieces of walnuts, but you can make it extra smooth - just mix little but longer and using a spatula scrap down the dip from the food processor as you go. <br />
<br />
<br />
Season with salt and pepper accordingly to you taste, place in airtight container and place in the fridge, preferably leave it there overnight, or at least couple of hours. This will allow the flavours to mingle. <br />
<br />
Serve in room temperature, garnished with some chopped parsley. Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-66180577691862170032012-12-03T15:00:00.000+00:002012-12-03T17:17:22.843+00:00Apple & Old Peculier ale winter chutney - Christmas gifts vol. 8<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXN5iaT50RH6lMry4QVf-j05cgPc2vdeYTe3gD8aEI-4Xvgnj7_jZ_fNav6GBvHD0mjvp8LX7pRU0aHs0E9H6MB7oHirauSB4kQ2l1oytMBPVzA7A0mUgUryUeX8E4KSJv_Y2MuCl2BkA/s1600/chutney6_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXN5iaT50RH6lMry4QVf-j05cgPc2vdeYTe3gD8aEI-4Xvgnj7_jZ_fNav6GBvHD0mjvp8LX7pRU0aHs0E9H6MB7oHirauSB4kQ2l1oytMBPVzA7A0mUgUryUeX8E4KSJv_Y2MuCl2BkA/s640/chutney6_1.jpg" width="480" /></a></div>
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Yes, it is this time of the year already. If you are keen on making your own Xmas gifts for foodies please fell free to see all my posts from my <a href="http://sensesinthekitchen-karolina.blogspot.com/search/label/culinary%20gifts" target="_blank">culinary gifts section,</a> as there are some more chutneys (unfortunately seasonal) and different types of shortbread etc.</div>
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This year I made my first chutney using one of my favourite ales from local brewery. You can use different ale, preferably strong, dark and with fruity notes like the Old Peculier.</div>
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This is an ideal gift for cheese lovers, I can't wait to try it when it will be matured but even hot and straight from a pan it wasn't too vinegary in flavour.</div>
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Please have a piece of gauze and string ready - this is needed if you want to infuse the chutney with spices and remove them before putting in the jars - eating whole peppercorns could be rather unpleasant, so please prevent it if you can. </div>
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<i> </i></div>
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<i><br /></i></div>
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<i>makes 5 jars, each about 200ml </i></div>
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<br /></div>
<div style="text-align: justify;">
1<span class="st">½ </span>kg apples </div>
<div style="text-align: justify;">
3 medium white onions</div>
<div style="text-align: justify;">
100g currants </div>
<div style="text-align: justify;">
50g sultanas <br />
1 pint of Old Peculier Ale </div>
<div style="text-align: justify;">
<span class="st">1</span><span class="st"><span class="st">½</span> cup of dark, soft sugar </span></div>
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<span class="st">1 cup of cider vinegar</span> </div>
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1 tsp of whole coriander seeds </div>
<div style="text-align: justify;">
<span class="st"> ½ tsp of whole black peppercorns </span></div>
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<span class="st"> ½ tsp of ground cinnamon </span></div>
<div style="text-align: justify;">
<span class="st">half star anise </span></div>
<div style="text-align: justify;">
<span class="st">¼ tsp chilli flakes </span></div>
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<br /></div>
<div style="text-align: justify;">
<span class="st">Place sultanas and currants in a bowl and cover with ale. Leave it to soak for at least 1 hour. </span></div>
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<span class="st"><br /></span>
<span class="st">Place coriander seeds, peppercorns in a mortar and crush them slightly. They don't want to be very fine. Place onto a piece of gauze and add chilli flakes, star anise and tie with a piece of string. Set aside. </span></div>
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<br /></div>
<div style="text-align: justify;">
<span class="st">Peel the core the apples and then dice into about 0.5 cm pieces. Place in a large pan, preferably heavy bottom one. </span><br />
<br />
<span class="st">Peel the onions and dice into small pieces. Add to the pan with the apples. </span></div>
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<br />
To the pan add the sugar, ground cinnamon, vinegar, remaining ale and soaked currants and sultanas. Add the bag with spices and bring to the boil. Then lower the heat and simmer for about <span class="st"> 2</span><span class="st">½ - 3 hours, stirring occasionally. </span><br />
<br />
<span class="st">Most of the liquid should evaporate and apples should be very soft. If you wish to have less chunkier chutney use potato masher and roughly mash the chutney after removing the spices in the bag. Or you can leave it as chunky - texture really depends on the variety of apples you are using. </span></div>
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<span class="st"><br /></span></div>
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Place hot chutney in the sterilised jars, seal and turn up side down and
leave them to cool down. You can pasteurise it of you wish to keep it
for longer than 6 months. To do so place clean kitchen cloth in a pan together with the jars - up side down and cover half way with water. Bring to the boil and then simmer for about 30 minutes. Leave it to cool down, remove from a pan, dry and store in dark, cool place.</div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-73435195039957527092012-11-08T10:56:00.000+00:002012-11-08T11:03:55.778+00:00Cream of butternut squash & sweet potatoes with hazelnuts and crispy sage<div class="separator" style="clear: both; text-align: center;">
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</div>
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Definitely the best one I have ever made. Not fabulously bright orange in colour, as I caramelised the edges of the vegetables to get this really deep flavour. And this I guess, is the secret of this soup and what makes it really fantastic. Sage, pumpkin, nuts - such a classic combination. </div>
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<i></i></div>
<div style="text-align: justify;">
<i>Serves 2-4 </i></div>
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<br /></div>
<div style="text-align: justify;">
300g butternut squash, peeled, seeds removed and flesh diced into about 2cm cubes (weight after peeling and de-seeding)</div>
<div style="text-align: justify;">
300g sweet potatoes, peeled and diced into about 2cm cubes (weight after peeling) </div>
<div style="text-align: justify;">
2 garlic cloves, unpeeled </div>
<div style="text-align: justify;">
<span class="st">pinch of freshly grated nutmeg </span></div>
<div style="text-align: justify;">
<span class="st">pinch of chilli powder</span></div>
<div style="text-align: justify;">
5-6 tbsp olive oil </div>
<div style="text-align: justify;">
1 large shallot, peeled and diced </div>
<div style="text-align: justify;">
about 900ml vegetable stock </div>
<div style="text-align: justify;">
handful of whole hazelnuts </div>
<div style="text-align: justify;">
about 8-12 whole sage leaves </div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
freshly ground black pepper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the oven to 180C.<br />
<br />
Place the butternut squash, sweet potatoes, garlic in an ovenproof dish and drizzle with 2 tbsp of olive oil. Sprinkle with little nutmeg, chilli, salt and pepper and roast until potatoes and squash are soft and caramelized on the edges. Remove from the oven and leave it to cool down, You can roast the vegetables night before and refrigerate them. I did it because I was baking something else and had preheated oven - it saves time and energy. </div>
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<br /></div>
<div style="text-align: justify;">
On a low heat fry the shallot in a pan in 2 tbsp olive oil for about 10 minutes, until soft. Add roasted vegetables, and squeeze the garlic out of its skins and add to the pan. Stir and add the stock. Bring to the boil and simmer for about 3-5 minutes. Remove from a heat, liquidise with a hand blender and then sieve the soup using a fine sieve and ladle - this will make it even more smooth and make sure any unpleasant bits will not end up in the soup. Season with salt and pepper. </div>
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<br />
Fry the hazelnut on a dry pan until slightly browned then remove from a pan, place on a chopping board, leave then to cool down slightly and chop roughly. </div>
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<div style="text-align: justify;">
Using the same pan heat the remaining olive oil and fry whole sage leaves for about one minute, until crispy. </div>
<div style="text-align: justify;">
<br /></div>
Place the soup in a serving bowls/soup plates, sprinkle with the hazelnuts and top with few sage leaves. Drizzle with little of the sage oil. Serve with good bread. <br />
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</div>
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<br /></div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-72877769456877749372012-10-31T06:00:00.000+00:002012-10-31T06:00:04.958+00:00Bread, onion & cabbage bake <div style="text-align: justify;">
<br />
Cabbage again. This is my typical veg for Autumn-Winter time, and apart from being filling, tasty and comforting it is also on the cheaper side.<br />
<br />
I cooked this dish according to a recipe<a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/09/my-subjective-guide-to-culinary-books.html" target="_blank"> from my new favourite cookbook </a>(well, didn't follow the exact quantities). This is something that my Polish soul fell in love with immediately, but I also came across Italian inspired recipe for soup using very similar ingredients. </div>
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<br />
I prepared two versions, one vegan for myself and other with some extra bacon - for my hard working partner. This however is meat free version and you can adjust it accordingly to your preferences. <br />
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<br /></div>
<div style="text-align: justify;">
<b><i>Swaps?</i></b> Use kale or Swiss chard instead of a cabbage. </div>
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<br />
<i><b>Extras by Hugh?</b></i> A sharp cheese such as mature Cheddar or Gruyere sprinkled on each layer of bread would be nice addition and make this more filling. </div>
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<br />
<i><b>Extras by me?</b></i> Add fried bacon cubes to the cabbage or sprinkle the dish with bacon on a plate. </div>
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<br /></div>
<div style="text-align: justify;">
<i>Serves 2-4 </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8 tbsp olive oil </div>
<div style="text-align: justify;">
3 medium onions, peeled and diced </div>
<div style="text-align: justify;">
2 garlic cloves, peeled and finely chopped </div>
<div style="text-align: justify;">
1 medium cabbage, quartered, core removed, cabbage shredded into about 1cm slices </div>
<div style="text-align: justify;">
half French baguette, robust, good quality, stale (or sourdough bread) cut into about 2cm cubes</div>
<div style="text-align: justify;">
400mlhot vegetable stock </div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
freshly ground black pepper </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fry the onion in 4 tbsp olive oil on a low heat for about 15 minutes. Then add garlic, cover and cook for about 10 minutes, stirring occasionally.<br />
<br />
Boil a bog pan of water, add some salt and the cabbage, cook for about 4 minutes, then drain and leave it to steam for a while. </div>
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<br /></div>
<div style="text-align: justify;">
Place diced bread in a bowl and drizzle with the remaining olive oil. Season with salt and pepper and set aside.<br />
<br />
Heat the oven to 180 C.<br />
<br />
Layer the ingredients in an ovenproof dish starting with onion, then bread and cabbage. The number of layers depends on how deep your dish is, I only managed to get two layers of each ingredient. Make sure you top it up with layer of bread. Add little salt and pepper between each layer. pour the hot stock over the dish making sure the bread cubes on the top soak some of it. Cover with kitchen foil and place in the oven. Bake for about 30 minutes, then uncover and bake for further 15 minutes or until golden on the top and stock has nearly evaporated. Remove from the oven and leave it to rest for about 10 minutes, then divide into portions and serve. </div>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com2tag:blogger.com,1999:blog-6202537120399475220.post-63209829968463084132012-10-30T12:15:00.000+00:002012-10-30T12:30:33.323+00:00Red cabbage with black pudding, apples & hazelnuts<div style="text-align: justify;">
Recent recipe, so sorry I am late again with English version, two more to come that should have been done ages ago and every so often I wonder if I should stop writing this blog. :/ <br />
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<div style="text-align: center;">
***</div>
<br />
This is a recipe from some ancient "Good Food" magazine and today I am not even entirely sure if this is exactly how I should have made it. I also wasn't too sure if it looked good enough to photograph it. As much as I love the ingredients and these all seemed like a perfect harmony to me, when I plated this dish I thought to myself: what a mess. I took photographs, we sat and ate our dinner, really enjoyed it and after couple hours I went back to my computer to see the photographs and decided I was too harsh at first. Considering this is a cabbage dish and they never look in as fantastic as some Michelin starred and styled ones (well not in my kitchen anyway!) this is actually quite attractive looking one. It is surly great Autumnal dish whether you like the way it looks or not, you should try it. </div>
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<i></i></div>
<div style="text-align: justify;">
<i>Serves 2-4 </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 small red cabbage, core removed, cabbage shredded not too finely<br />
2 small sharp apples, peeled, cored and cut into chunks <br />
4 bacon rashers (I used smoked streaky)<br />
4 slices of black pudding <br />
handful of hazelnuts <br />
pinch of brown sugar <br />
1 tbsp of sunflower oil <br />
1 tbsp of butter </div>
<div style="text-align: justify;">
1 tbsp cider vinegar <br />
2tbsp olive oil <br />
1 level tbsp wholegrain mustard <br />
1 tsp of honey <br />
salt<br />
freshly ground pepper<br />
<br /></div>
<div style="text-align: justify;">
In a large pan heat the oil and add shredded cabbage with little salt, stir fry for about 5 minutes and then add 3-5 tbsp of water, stir, cover and simmer for about 3 minutes. Remove from the heat and leave covered so I doesn't cool down too much. <br />
<br />
Prepare the dressing. Whisk olive oil, cider vinegar, mustard, some salt and pepper in a bowl, then set aside.<br />
<br />
Dry roast the hazelnuts in a frying pan until slightly browned and then set aside on a chopping board. Chop roughly and leave them to use later. <br />
<br />
In the same pan fry bacon witout adding any extra fat until browned and crispy. Move the bacon on the side of the pan (or just spoon it out, I didn't want to use another dish), and in the bacon fat fry black pudding slices - British black pudding needs about 2-3 minutes each side.<br />
<br />
Meanwhile in another pan melt the butter, add apples and sprinkle with sugar. Fry until slightly browned, caramelised on the edges (about 5 minutes). </div>
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</div>
<div style="text-align: justify;">
<br />
Place warm cabbage into the bowl with the dressing and mix. Adjust the seasoning - add some salt and pepper if required. Divide between warm plates, sprinkle with bacon, add caramelised apples and top with slices of black pudding. Sprinkle with chopped hazelnuts. </div>
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</div>
<div style="text-align: justify;">
You can serve it as a starter or like us add some potatoes roasted in duck fat and eat it as a main course. </div>
<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com2tag:blogger.com,1999:blog-6202537120399475220.post-4656436053616839112012-10-23T07:00:00.000+01:002012-10-23T07:00:01.470+01:00Steak tartare <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7SLMqT6pkvoreohaseH4akXKT_FW6rdyOQqZa9iIF7_USKEoE-P4TB4f5j33k0ftUQYpM6efSTr59oGKyD28GEYj59EzCwzKEAmI6VZzcIJVMF8L3yWH9H6b_rYjJ9B2Bks9-1k34Ec/s1600/IMG_8273.CR2_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7SLMqT6pkvoreohaseH4akXKT_FW6rdyOQqZa9iIF7_USKEoE-P4TB4f5j33k0ftUQYpM6efSTr59oGKyD28GEYj59EzCwzKEAmI6VZzcIJVMF8L3yWH9H6b_rYjJ9B2Bks9-1k34Ec/s640/IMG_8273.CR2_1.jpg" width="488" /></a> </div>
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This is something that I remember from my childhood, very popular party dish when I was a kid, for adults quite often served with a shot of very cold vodka. Couldn't quite grasp why people would eat raw meat, but once I got older I actually started to enjoy it. I think it was at least eight years since last time I ate it and then suddenly I had cravings for this dish last week.<br />
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Many Polish cooks would just mince fillet of beef. For me this is a crime. It is quite pricey, and by mincing it you destroy it's delicate texture. You may as well get cheap cut of lean beef and mince it, why do it to expensive fillet? Honestly I don't get it. So chop it finely, yet to the stage when you can still feel some texture under your teeth. Secondly, traditionally in Poland people would use onion, for me onion has too strong flavour and can overpower the flavour of beef. I use more subtle shallots. I would normally use diced pickled mushrooms but these are difficult to get hold of where I live, so I skipped them. I added cornichons and capers. I would advise to not to use strong flavoured oil, but something with a delicate flavour, mild olive oil or rapeseed oil. To enhance the beef flavour it is good to add some anchovies, and my last word: I never use mustard - I think it kills the meat flavour. </div>
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<br />So this is my take on this traditional dish. </div>
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<i>Serves 2 </i><br />
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about 300g fillet of beef </div>
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1 small shallot (I used French variety, if British you need two)</div>
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2 medium cornichons (gherkins) </div>
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2 tbsp of salted capers</div>
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1 tbsp olive oil</div>
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2 small egg yolks (you can use quail eggs) </div>
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4 anchovies (tinned or from a jar) </div>
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freshly ground black pepper</div>
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salt<br />
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Slice beef fillet into about 3mm slices and then chop into small dice. You can go again with a knife over the chopped meat, but do it roughly. Add minced anchovies (mince it with a side of a knife or a fork), some pepper and mix, adjust the saltiness by adding some salt according to your taste, but remember this dish will get more salty when you mix it with capers.<br />
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Peel the shallot and dice finely. Dice the gherkins and rinse the capers thoroughly under a running water then drain and chop roughly.<br />
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Place cooking ring on a plate and place one layer of meat then one layer of gherkins or caper or shallots, then again layer of meat and layer of next ingredient. Finish off with a layer of meat and make a little well in the centre. Gently place egg yolk in the well and sprinkle with some pepper and salt (optionally). Make sure you save some gherkins, shallots and caper for the finishing touch. <br />
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Using oil make three lines across the plate and place some gherkins, shallots and capers in each line. Remove the ring and serve immediately with good bread and optionally with a shot of good quality very cold vodka. </div>
Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com3tag:blogger.com,1999:blog-6202537120399475220.post-29841529735136694882012-10-21T08:30:00.000+01:002012-10-22T09:57:39.806+01:00My favourite sandwiches This is one of them and there will be some more coming up some time in the future.<br />
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I like bacon & avocado sandwich, but Hugh came up with an idea of putting cheddar and mayo into this duo. I skipped mayo and added vintage cheddar to bacon and avocado and guess what? This is my new favourite sandwich. I used <a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/08/my-everyday-bread-from-starter-to-loaf.html" target="_blank">my everyday bread that I shared my recipe for some time ago</a>, but this time made with white and wholewheat flour (and as usual rye starter).</div>
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2 slices of bread, slightly toasted </div>
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<span class="st">½</span> avocado, flesh scooped out and sliced or mashed </div>
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2 bacon rashers (I used back and unsmoked bacon), grilled in the oven or fried </div>
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2 slices of mature (or vintage) cheddar </div>
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I don't have to give you a method, do I? ;)</div>
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Have a lovely Sunday!</div>
<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com2tag:blogger.com,1999:blog-6202537120399475220.post-13375378449744310022012-10-16T07:30:00.000+01:002012-10-16T10:46:45.128+01:00Where to eat? Stein's Fish & Chips, Padstow <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIK4IamnPDV0xIqx9fok-7-03_7fGe1renTuG0fR9QQIxaoDDVWciOQvHgO_r2O36ixdjPP8515YZq0ic0C8Uqv0ef7V-Wofr5ndmIrWHZvABathMDFu6zatZebESaOoefxsmZKMU4XY/s1600/26_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIK4IamnPDV0xIqx9fok-7-03_7fGe1renTuG0fR9QQIxaoDDVWciOQvHgO_r2O36ixdjPP8515YZq0ic0C8Uqv0ef7V-Wofr5ndmIrWHZvABathMDFu6zatZebESaOoefxsmZKMU4XY/s640/26_1.jpg" width="452" /></a></div>
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If you want to try probably the best fish & chips to take away prepared according to the recipes of well known and respected chef and at affordable prices this is a place for you. Fish is at it's freshest, selection is impressive and I like the fact you can either go for fried or grilled one. Tartare sauce was to die for, batter extremely crispy, real proper chips and garnish of lemon wedge and parsley just added this extra touch, as well as nicely presented box and wooden curterly. For me the best takeaway fish & chips I have ever had. Highly recommended! </div>
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<i>Stein's Fish & Chips </i></div>
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<i>South Quay</i></div>
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<i>Padstow </i></div>
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<i>Cornwall</i></div>
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<i>PL28 8BL</i></div>
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<a href="http://www.rickstein.com/Steins-Fish-and-Chips.html" target="_blank">http://www.rickstein.com/Steins-Fish-and-Chips.html </a></div>
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Opening times:</div>
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Takeaway<br />
12 noon - 3pm<br />
5pm - 9pm<br />
Restaurant <br />
12 noon - 2.30pm<br />
5pm - 9pm</div>
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Fish and chips prices between £7.85 - £12.25, sauces and extras £0.35-2.00<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinzExD7v2K28yclGapBjaPk7i783kMCNj0xzIh1vzAWUahrU5gtmDHpiLDlDBR4SS3luCjWGTuntzleExXvNY517P0phEhMaTtCV7RHXUV5IEEWDV3fqL8mjNaDsY09Sd4Jbz0aiMhuU/s1600/IMG_7512.CR2_1.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinzExD7v2K28yclGapBjaPk7i783kMCNj0xzIh1vzAWUahrU5gtmDHpiLDlDBR4SS3luCjWGTuntzleExXvNY517P0phEhMaTtCV7RHXUV5IEEWDV3fqL8mjNaDsY09Sd4Jbz0aiMhuU/s560/IMG_7512.CR2_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish & chips with a view </td></tr>
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<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-16583662975134097562012-10-15T09:30:00.000+01:002012-10-15T09:34:45.849+01:00Tasty Cornwall <div style="text-align: justify;">
Cornwall is a great place for food lovers. There are few Michelin starred restaurants in Cornwall and Devon but apart from those duchy is full of fantastic food producers, slightly cheaper restaurants run by celebrity chefs such as <i><a href="http://www.fifteencornwall.co.uk/" target="_blank">"Fifteen"</a></i> (Jamie Oliver) or <i><a href="http://www.rickstein.com/" target="_blank">"The Seafood Restaurant"</a></i> (Rick Stein), but traditional pubs serve good food as well - we managed to have a decent fish & chips and beef & ale pie in rather cheap spots. Tomorrow I will write a separate post about the best fish & chips in Cornwall.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXx5VwixpsmjCB1OM0Y9DiRhqilJUJGt9H4ctTWAsTUVk2XKabjZDcDhac7O5-3qAUhUVtMnqIuNKbEjFKKfydnfLrDeqF-ljO7zF8hE4a_4S2LN9TTXiZ2yA4b9Hz3Qg3FT-fDErj7I/s1600/22_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXx5VwixpsmjCB1OM0Y9DiRhqilJUJGt9H4ctTWAsTUVk2XKabjZDcDhac7O5-3qAUhUVtMnqIuNKbEjFKKfydnfLrDeqF-ljO7zF8hE4a_4S2LN9TTXiZ2yA4b9Hz3Qg3FT-fDErj7I/s560/22_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish & chips with a view - pub The Port William in Trebarwith Strand </td></tr>
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I would say the best Cornish Pasties we even had were those made by <i><a href="http://www.pengennapasties.co.uk/" target="_blank">Pengenna Pasties</a></i> (they have four spots in Cornwall) - pastry was exceptionally good, even I am not a big fan of pastry and the traditional filling with beef, potatoes, swede and onions very tasty and perfectly seasoned (peppery). We also bought 3 different ones to take away and all of the were equally good. Selection is nice, they even offer vegan ones. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzENaW9CE_7gBVhnCcZU0ZltgWSJPtILNdMiPSiaQGuoE-9LX6Qc3DEcUNhfTxH80mQH_QNXK_t1fGW21hxeozCwyY88Kjvb4dFhReNqpmaklit26GaqFnzCMdYyaIlX9kaPXj3c0xqtw/s1600/2512_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzENaW9CE_7gBVhnCcZU0ZltgWSJPtILNdMiPSiaQGuoE-9LX6Qc3DEcUNhfTxH80mQH_QNXK_t1fGW21hxeozCwyY88Kjvb4dFhReNqpmaklit26GaqFnzCMdYyaIlX9kaPXj3c0xqtw/s560/2512_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornish Pastry, Tintagel </td></tr>
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Cornwall is famous for pasties as well as clotted cream, fudge or ice cream (I recommend ice cream at Eden Project!) and in every tea room you are able to try thir famous Cornish cream - selection of tea with scones, clotted cream and fruit preserves. This is an absolute must try when you are in this region.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-aIi-SNuj4XglErCamORZmqSdpzs31iJeM9e86GA0DAmi0DNPkXKuILz-keu5pMcX4-hmAgAwxK0mWcDhZdwiDJq_wpYvG6LJleNuWB4QfBNGYPWy4hbIkRHW_F_IuMkax4pazdIihc/s1600/2310_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-aIi-SNuj4XglErCamORZmqSdpzs31iJeM9e86GA0DAmi0DNPkXKuILz-keu5pMcX4-hmAgAwxK0mWcDhZdwiDJq_wpYvG6LJleNuWB4QfBNGYPWy4hbIkRHW_F_IuMkax4pazdIihc/s560/2310_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Tasty and refreshing smoothie in tropical rain forrest at Eden Project</td></tr>
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The only tea grown in United Kingdom is produced on the estate in Cornwall and it is called <a href="http://tregothnan.co.uk/" target="_blank"><i>Tregothnan,</i></a>
if you are not keen to travel there you may as weel buy it at Eden Project. This tea is mainly producet to be exportet abroad so it makes it rare and valued in UK. At Eden Oroject I have spotted probably the most beautiful tin design! Local sardines in these great tins cought my eye, as well as duck rillettes. This was extremely good,made with duck, cranberries and Grand Marier and when I came back home and waslooking for some information about the producer <i><a href="http://cornishcharcuterie.gostorego.com/" target="_blank">Cornish Charcuterie</a> </i>I have found really enthusiastic review by Rick Stein saying how great this product is. Also in their gift shop there is a selection of famous <i><a href="http://www.cornishseasalt.co.uk/" target="_blank">Cornish Sea Salts</a></i>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzX4fgPS8W1cMu5pN1gEwPOomJFtNZbEWNn5tsXBx5hgp1T94zA9ROrcW7Nb_5Xm1nH7EEcDYoYdU7DrIsQPBzxj8y_g7uirbjP_VtN99xrx4SLyPvsYHXPBKciwCSf_e2grvy6DDg3E/s1600/239.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzX4fgPS8W1cMu5pN1gEwPOomJFtNZbEWNn5tsXBx5hgp1T94zA9ROrcW7Nb_5Xm1nH7EEcDYoYdU7DrIsQPBzxj8y_g7uirbjP_VtN99xrx4SLyPvsYHXPBKciwCSf_e2grvy6DDg3E/s640/239.jpg" width="452" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tinned sardines and rillettes </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-Herg1YO7xMyUvwNSOuNQnuLZC6mXRBlLhdesDtW_vgX1SOAuefULRsITfrI9pwZBHsuHwXNdunz9CzVJHG1rUTb4Rp8W6SXJe_7tms5KLr8zZlZdr86C3vQgsQGhuXS093xTMYEP3Y/s1600/238_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-Herg1YO7xMyUvwNSOuNQnuLZC6mXRBlLhdesDtW_vgX1SOAuefULRsITfrI9pwZBHsuHwXNdunz9CzVJHG1rUTb4Rp8W6SXJe_7tms5KLr8zZlZdr86C3vQgsQGhuXS093xTMYEP3Y/s560/238_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eden Project treats </td></tr>
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Festivals, festivals... There are many food and drink festivals in Cornwall, I had a chance to go to <a href="http://www.cornwallfoodanddrink.co.uk/" target="_blank"><i>Cornwall Food & Drink Festival </i> </a>in Truro. To be honest it wasn't as impressive as<a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/05/dales-food-drink-festival-part-1.html" target="_blank"> my local one</a> yet still there was a good selection of products. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGB9_qgRzfxRXhQofDK3Msl7980rg8y1eA95IIlUiDVKdLv4NFRgXqCalRhfEVbchq93BiIZpfTEjN6et4gO-YlLWikvJsGuBpdGweHXIFBdw2t1NHy9aqh1kdRWSzDVaOPnpSIE4OUc/s1600/282.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGB9_qgRzfxRXhQofDK3Msl7980rg8y1eA95IIlUiDVKdLv4NFRgXqCalRhfEVbchq93BiIZpfTEjN6et4gO-YlLWikvJsGuBpdGweHXIFBdw2t1NHy9aqh1kdRWSzDVaOPnpSIE4OUc/s560/282.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">top: cider, Cornish Yarg, saffron cake, bottom: Cornish Sea Salts, selection of cheese and bread </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE5PB_MPJ7Sinw-E_hC_8sCMXSEuC8XMGnzQHJJ8UjStUmgsm2yh_xiy-2Zqp_D9zO9amCwykbLdQ4GmpDm818l0Qw77cEqACc6qrn7pb70Dc3B9PfCsE_hBB02PpzC3MFnHCDDsUdYk/s1600/283_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtE5PB_MPJ7Sinw-E_hC_8sCMXSEuC8XMGnzQHJJ8UjStUmgsm2yh_xiy-2Zqp_D9zO9amCwykbLdQ4GmpDm818l0Qw77cEqACc6qrn7pb70Dc3B9PfCsE_hBB02PpzC3MFnHCDDsUdYk/s560/283_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">top: sausages, raw chocolate pies, fresh crabs, bottom: preserves, vegetable stand, Bramley apples and cider</td></tr>
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I have done some shopping on the festival and decided to head to south coast to find a nice spot for a picnic. We were quite hungry, found a remote spot with lovely view and had improvised picnic. We had: fantastic wild venison salami (from <i><a href="http://www.delifarmcharcuterie.co.uk/" target="_blank">Deli Farm Charcuterie</a></i>), rosemary focaccia, ciabatta rolls, smoked goats' cheese <i>Tesyn</i>, traditional saffron cake with dried fruits, local ales (from a brewery called <i><a href="http://www.penpontbrewery.co.uk/" target="_blank">Penpont</a></i>), and very tasty raw chocolate pie with pink Himalayan salt (from <i><a href="https://www.rawchocpie.co.uk/" target="_blank">Raw Choc Pie</a></i>).
On the festival there was a nice selection of locally produced cheeses, probably themost famoous ones are <i>Davidstow Cheddar</i>, <i>Cornish Yarg</i>, or my favourite <i><a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/05/subjective-guide-to-british-cheeses-vol.html" target="_blank">Cornish Blue</a></i>.
We also bought Cornish Blue & fig p<span class="st">âté</span>.- one of the best things I have ever tried. There is also very tasty pear and walnut version of this p<span class="st">âté</span>. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5Q3ATh-xWiHBvmpisOGLhNnoF_W9BxbAhHPspaqO0CTbYslWx2kGDBYK8FNBwhnpg2qqndDfwmHFVYQ3vHMP8nJHuM90yBeXuJLn4giun5bO96K5QAQBN5n9tRer3xJMcA2C7AOWD90/s1600/284_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5Q3ATh-xWiHBvmpisOGLhNnoF_W9BxbAhHPspaqO0CTbYslWx2kGDBYK8FNBwhnpg2qqndDfwmHFVYQ3vHMP8nJHuM90yBeXuJLn4giun5bO96K5QAQBN5n9tRer3xJMcA2C7AOWD90/s640/284_1.jpg" width="452" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">post-festival improvised picnic </td></tr>
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Probably the most popular and well known brewery in Cornwall is <a href="http://www.staustellbrewery.co.uk/" target="_blank">St. Austell Brewery</a>
and we have tried their ales in every pub we went to. Town is not interesting ate all, but the brewr is worth visiting. There are guided tour, beer tasting and pint of beer of your selection in their pub after the tour is included in a ticket price. You can shop in their gift shop and eat something in their pub. Menu is not impressive, but I was pleasantly surprise to see Cornwall's smoked <i>hog's pudding</i> - traditional thick sausage that can cotain an offal. It was tasty, but not as good as black pudding or Scottish haggis. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDmJFaFbCXWukql6ohfhZQCXEcKYZYvXAreWAU8nmCdkDbru8JsOWgqUbDydQRtJY6a1DKlasd8E7h6glLhP2mAcASj2kjpVkXfQJ30C6GNyEpAja1aGVopZmFGaESTtDvL1KP8g99Nk/s1600/243_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDmJFaFbCXWukql6ohfhZQCXEcKYZYvXAreWAU8nmCdkDbru8JsOWgqUbDydQRtJY6a1DKlasd8E7h6glLhP2mAcASj2kjpVkXfQJ30C6GNyEpAja1aGVopZmFGaESTtDvL1KP8g99Nk/s560/243_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">brewery tour</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlPHEFJulHY8N92cv9nhlyqSophHdeGnUwk4PRr7Z9LHHGLtXT3-rGV66lOc1hBsmxExbWnecPVruXz_o3Mlt-xuKBgcXIQJ-6XN6bbitrGHKiRdqFmETDWYxdPfo-8wtAN8w5SmuwXo/s1600/242_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlPHEFJulHY8N92cv9nhlyqSophHdeGnUwk4PRr7Z9LHHGLtXT3-rGV66lOc1hBsmxExbWnecPVruXz_o3Mlt-xuKBgcXIQJ-6XN6bbitrGHKiRdqFmETDWYxdPfo-8wtAN8w5SmuwXo/s560/242_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hog's pudding and ale </td></tr>
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I can't think of anything else I should tell you about amazing Cornish food produce. I obviously know there are many, many more to discover and I will definately go back one day to this tasty part if United Kingdom to search more inspiring food and drink. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNbuocVj5Hf3jGxsnZTPG5JZ3NYrRDjiVkSrabsEA4Swwvi8OEkP1slJ5on66Oi0yNlW9qdgs2RcPOvNH8t04MYwDddn-Lo7xLE0IHu-HsXOaCM1-tDqYlOqRbQnQzSF5_RqRsEUMkSE/s1600/263_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNbuocVj5Hf3jGxsnZTPG5JZ3NYrRDjiVkSrabsEA4Swwvi8OEkP1slJ5on66Oi0yNlW9qdgs2RcPOvNH8t04MYwDddn-Lo7xLE0IHu-HsXOaCM1-tDqYlOqRbQnQzSF5_RqRsEUMkSE/s560/263_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">beef & ale pie in one of the pubs and famous Cornish cream tea: scones, clotted cream and fruit preserves</td></tr>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com1tag:blogger.com,1999:blog-6202537120399475220.post-13008142306753670812012-10-14T00:00:00.000+01:002012-10-14T00:00:02.847+01:00Beautiful Cornwall Some memories from our holiday in Cornwall in September. Hope you enjoy it. We absolutely love this part of UK. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-CWdCOBWaN04DCOaHm7oCTpGxrs21noNR-2NbY3IkiEctJhPFy6bn2nuYgcf_AqIuryokm2bKFo4oAYPL_os83uIyev7M97Vn8fmAjGlhu7Qr7g7EOJBVu-CTK9ZyvLYeZ-faiSOsj8/s1600/27_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-CWdCOBWaN04DCOaHm7oCTpGxrs21noNR-2NbY3IkiEctJhPFy6bn2nuYgcf_AqIuryokm2bKFo4oAYPL_os83uIyev7M97Vn8fmAjGlhu7Qr7g7EOJBVu-CTK9ZyvLYeZ-faiSOsj8/s560/27_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">top: Land's End, bottom: Cape Cornwall </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkzKyM-wNkxM6w7Rj1PGKQRXsab6gXUYFmSDUuasEU87XU-m4xdcnlkeCEQUhfUW_ZgSAir2NqTRepkbufShi01NnhqyguMU7S64Jy4CVAE_ho_S4S8Sm3la7ImLLOwiSh2T5PG9FX3I/s1600/272_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDLbD9DECi-_MyQ7MT2TMhm6AQ8fUp3PrBlBGqTDfkiwm7X_gzcCIoKBNCssFAVfcKJzrCKy1Lm8tnv_ad5Ah-2rhB9-rRODTYe6amVylKaz3QBiLQZocCtnwz2wWnUjS-W7fK4sF2FQ/s1600/262_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDLbD9DECi-_MyQ7MT2TMhm6AQ8fUp3PrBlBGqTDfkiwm7X_gzcCIoKBNCssFAVfcKJzrCKy1Lm8tnv_ad5Ah-2rhB9-rRODTYe6amVylKaz3QBiLQZocCtnwz2wWnUjS-W7fK4sF2FQ/s560/262_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">top: Padstow, bottom: Harlyn Bay </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj64oiITbYdmY6RlXwLAI86OP3tVBz1t-lwaqIV2kfDLj1gA_Rgh0lUIDG0oA1FEO4OZvwkHeJ0p7pI_fUG2sN-hHbgKPFtJ6YhAVVYN0gWHS7zY4NyY9lQI2a8aCf53BSO2UxNBk5C4c/s1600/273_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj64oiITbYdmY6RlXwLAI86OP3tVBz1t-lwaqIV2kfDLj1gA_Rgh0lUIDG0oA1FEO4OZvwkHeJ0p7pI_fUG2sN-hHbgKPFtJ6YhAVVYN0gWHS7zY4NyY9lQI2a8aCf53BSO2UxNBk5C4c/s640/273_1.jpg" width="452" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">St. Agnes coastal route</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0KxT4gd4Cvt4L3wSw03fzL2M6pfp1ISKL3V63E6tJvDk09PflBIt_5-C3KKKFwOVuq6KroStIg8l0IxlmYlSjaMIzwHs2ZHVdrmQd8AWQg1ulCarLUETqG7rsxFzeAiCR4MUQyShG5M/s1600/2511_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0KxT4gd4Cvt4L3wSw03fzL2M6pfp1ISKL3V63E6tJvDk09PflBIt_5-C3KKKFwOVuq6KroStIg8l0IxlmYlSjaMIzwHs2ZHVdrmQd8AWQg1ulCarLUETqG7rsxFzeAiCR4MUQyShG5M/s560/2511_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tintagel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrjKADueLAk2u9CQhGQ4-ANZuZrRCBgfwNTkPUKMtto-EhF9WnG4RGAiB1oDiEDW1k_QNs-59te6vdr9O3lOHsnR51Ylc66qw_MI5WYRNUw5jYLQ4dCFE32i4or79-_dc2KWbFVE209E/s1600/2510.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrjKADueLAk2u9CQhGQ4-ANZuZrRCBgfwNTkPUKMtto-EhF9WnG4RGAiB1oDiEDW1k_QNs-59te6vdr9O3lOHsnR51Ylc66qw_MI5WYRNUw5jYLQ4dCFE32i4or79-_dc2KWbFVE209E/s560/2510.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tintagel </td></tr>
</tbody></table>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicX7Vbtu-kZ1YJF2N8s1t24Brz92TMsBGnAc1Gsc5L2e_5zBB1hIyo9XEP2Ohqqz3zQtSUOfFw-HLfhxZYKsliKg7QhlbAoCm2xqWeIFNmLxF4FbG8hGgk8ODr0l8e1edyQW4NYHDftvw/s1600/236_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicX7Vbtu-kZ1YJF2N8s1t24Brz92TMsBGnAc1Gsc5L2e_5zBB1hIyo9XEP2Ohqqz3zQtSUOfFw-HLfhxZYKsliKg7QhlbAoCm2xqWeIFNmLxF4FbG8hGgk8ODr0l8e1edyQW4NYHDftvw/s560/236_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eden Project </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEAufAzZN4g0S8z4GiaZZ5JnIqgYdmmilldKHjh9Xem6EmtpQ2eLoUXXWeZsvs5FBgONVxFzxqnng5nxKq2C8ySljnTWfih49Nnl1gpAxmS4V3CS8NYp31QvMytLZOEwjs8WH8hEwb18/s1600/237_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEAufAzZN4g0S8z4GiaZZ5JnIqgYdmmilldKHjh9Xem6EmtpQ2eLoUXXWeZsvs5FBgONVxFzxqnng5nxKq2C8ySljnTWfih49Nnl1gpAxmS4V3CS8NYp31QvMytLZOEwjs8WH8hEwb18/s560/237_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eden Project - Tim Shaw's sculptures </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyhjbvTBki208k2bKKJfF7ZEO5sVwuTkIHwoeM-Xqi6OJmGtIa1C3btSzgEtnYF3YgZLUkkzFdyhDSlkOMuJe0C_t1htBhJcD1jXlBNHbipkBKjJZaWtd3Tt74oTaYTJ7YcMiVtVZPpI/s1600/271_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyhjbvTBki208k2bKKJfF7ZEO5sVwuTkIHwoeM-Xqi6OJmGtIa1C3btSzgEtnYF3YgZLUkkzFdyhDSlkOMuJe0C_t1htBhJcD1jXlBNHbipkBKjJZaWtd3Tt74oTaYTJ7YcMiVtVZPpI/s560/271_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Minack Theatre </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkzKyM-wNkxM6w7Rj1PGKQRXsab6gXUYFmSDUuasEU87XU-m4xdcnlkeCEQUhfUW_ZgSAir2NqTRepkbufShi01NnhqyguMU7S64Jy4CVAE_ho_S4S8Sm3la7ImLLOwiSh2T5PG9FX3I/s1600/272_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkzKyM-wNkxM6w7Rj1PGKQRXsab6gXUYFmSDUuasEU87XU-m4xdcnlkeCEQUhfUW_ZgSAir2NqTRepkbufShi01NnhqyguMU7S64Jy4CVAE_ho_S4S8Sm3la7ImLLOwiSh2T5PG9FX3I/s640/272_1.jpg" width="452" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Minack Theatre </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86cy5ZgJj3txUH65-HcTyNtR6O-OordJr2NQ8Ufshoi0H7KASNZrY32tv5vUn0pd0ALOK7kGr-lV1OrJe0nfYN_N6xFi_qI71HqAoDp0PumhdOcUOJtHIDmLgCe2Zi42CdKbnpfClwJc/s1600/281_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86cy5ZgJj3txUH65-HcTyNtR6O-OordJr2NQ8Ufshoi0H7KASNZrY32tv5vUn0pd0ALOK7kGr-lV1OrJe0nfYN_N6xFi_qI71HqAoDp0PumhdOcUOJtHIDmLgCe2Zi42CdKbnpfClwJc/s560/281_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boscastle</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVNL8BI7eeW0uy24sLhnKiHGlVnMIzar8zPa9lCPaZ_hKqP42HaN8cbUui0ecbCjlQ09NBIbUVsUkn34BrUzYbcFTyap_WWNP5bsFDY38xzbXyUHMZnDqkW_LHkOGw63WDkJaqf_z8xg/s1600/241_1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVNL8BI7eeW0uy24sLhnKiHGlVnMIzar8zPa9lCPaZ_hKqP42HaN8cbUui0ecbCjlQ09NBIbUVsUkn34BrUzYbcFTyap_WWNP5bsFDY38xzbXyUHMZnDqkW_LHkOGw63WDkJaqf_z8xg/s560/241_1.jpg" width="560" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top lef, clockwise: Bodmin Moor, St Michael's Mount, Charlestown, Port Isaac</td></tr>
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I hope you enjoyed my photographs. Please come back tomorrow, as I will be telling you about all good things to eat and drink in Cornwall. </div>
<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com2tag:blogger.com,1999:blog-6202537120399475220.post-35519002860782486292012-09-21T09:00:00.000+01:002012-10-09T10:51:04.346+01:00I'll be here... <div style="text-align: center;">
.. when I am gone. </div>
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<div style="text-align: center;">
Be good, spoil yourself, eat well and please come back at the beginning of October. <br />
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:) </div>
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I will have limited (if any) Internet access so your comments may appear with a delay and I will respond to them when I come back.<br />
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I am off to Cornwall. Take care of yourself! </div>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-32711273828270892852012-09-19T08:00:00.000+01:002012-09-19T08:00:04.259+01:00Apricots, Earl Grey & mascarpone <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj240-cWYHxrBLNhWoD1rj2n3IEriBSposS8SriQPqFDyCX7bLQw6GwrSKstASUbYgP5xmPdWmyf6kWUjcLpYcIYQqY_KpQJV7ouXtFKU-H8hpnwBTLwrZarOqNKsS3R2hfAzlZfEvXrJM/s1600/IMG_6910_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj240-cWYHxrBLNhWoD1rj2n3IEriBSposS8SriQPqFDyCX7bLQw6GwrSKstASUbYgP5xmPdWmyf6kWUjcLpYcIYQqY_KpQJV7ouXtFKU-H8hpnwBTLwrZarOqNKsS3R2hfAzlZfEvXrJM/s640/IMG_6910_1.jpg" width="476" /></a></div>
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It is time for a dessert from my new cookbook. Simplicity of many dishes really took me over but quite unexpectedly the desserts really won my heart too. And as I mentioned few times - I am not a really dessert person. I like to eat them, but not a big fan of making sweets. I have few recipes that I stick to and don't experiment a lot. This time it was completely different and I can tell you now this is not the last dessert from <a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2012/09/my-subjective-guide-to-culinary-books.html" target="_blank">"Hugh's Three Good Things (on a plate)"</a> on this blog. I am absolutely in love with this one and cannot wait to try some more fruity puddings soon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1fNtsbtGnPx8XOBoPKNisNpJCFU6nYpjY2HCszIRwznINTNT04mZe3zAAzceiKNjUvRLL1y5MmHC5_LcW0tMqoL9H6Xj9BSqZMJvE6X_4TZZXElAo1OEMAMQQlQ4i-lziHuBj_Sjl3Y/s1600/IMG_6927_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1fNtsbtGnPx8XOBoPKNisNpJCFU6nYpjY2HCszIRwznINTNT04mZe3zAAzceiKNjUvRLL1y5MmHC5_LcW0tMqoL9H6Xj9BSqZMJvE6X_4TZZXElAo1OEMAMQQlQ4i-lziHuBj_Sjl3Y/s640/IMG_6927_1.jpg" width="426" /></a></div>
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<i>Serves 6 </i></div>
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250g organic dried apricots </div>
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500ml hot Earl Grey tea</div>
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200g mascarpone </div>
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20g icing sugar (or to taste)</div>
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splash of double cream (optional)<br />
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Place the apricots in a container and cover with hot tea. Leave it to cool down, cover and refrigerate for at least 6 hours, but preferably overnight. </div>
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Next drain the liquid into a pan and boil until reduced by half and syrupy. When still warm pour over the apricots, leave it to cool down, cover and place in the fridge for another few hours, or up to two days. (each time I left apricots in the fridge for about 16-18 hours).<br />
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Beat the mascarpone with the sugar using hand miser or balloon whisk and if it gets too stiff add splash of cream or some Earl Grey syrup to loose it up. </div>
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Serve apricots with syrup and a dollop of mascarpone. <br /><br />
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<b><i>Swaps? Extras? </i></b>Use dried figs, sultanas or prunes instead or as a mix. <br />
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<br />Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0tag:blogger.com,1999:blog-6202537120399475220.post-62717711947942492642012-09-17T07:30:00.000+01:002012-09-17T07:30:01.609+01:00Beetroot, smoked mackerel & horseradish pizza <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2Y0tqfU7EP7pllsadU57LA4k3dB7klOZ5ORRydAEw1N5PSKf98hedzKTSCSZnyH2WzhY6LrTxdvOL2JcUjoG_v8R3UPKXSW_i8XhI4mp-1dUBcCpYpD6x0veCcDahJVMIYWxC1JLadk/s1600/IMG_6880_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2Y0tqfU7EP7pllsadU57LA4k3dB7klOZ5ORRydAEw1N5PSKf98hedzKTSCSZnyH2WzhY6LrTxdvOL2JcUjoG_v8R3UPKXSW_i8XhI4mp-1dUBcCpYpD6x0veCcDahJVMIYWxC1JLadk/s640/IMG_6880_1.jpg" width="426" /></a> </div>
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This is probably the most bizarre pizza I came
across (well, not mentioning some of American inventions I guess..).
I am a big fan of minimalistic pizza with fresh tomato sauce and
mozzarella, so I don't call myself a pizza toppings expert. I hate when pizza
is overloaded with ingredients, especially cheese. </div>
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This is also one of the best pizzas I ever made and
ate. I mean the topping as well as the base. </div>
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Recipe comes from <a href="http://zmyslywkuchni.blogspot.co.uk/2012/09/subiektywny-przewodnik-po-ksiazkach.html">"Hugh's
Three Good Things (on a plate)"</a> and to be honest it was on
my mind constantly for last two weeks. First I though: <i>"What
a bizarre mix of ingredients in general and especially on a pizza"</i>
, but then second thought:</div>
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<i>" What's not to like? Beets? Good! Mackerel?
Good! Horseradish? Good!” </i></div>
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(do you remember this scene from "Friends",
<a href="http://www.youtube.com/watch?v=pqq_Wrwo5zw" target="_blank">in which Rachel prepared a dessert with beef?</a>)</div>
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Anyway this combination is perfect. <a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2010/04/chichen-orange-and-caramelised-shallots.html" target="_blank">Beets &horseradish</a> – delicious. <a href="http://sensesinthekitchen-karolina.blogspot.co.uk/2010/10/smoked-mackerel-pate.html" target="_blank">Smoked mackerel & horseradish</a> -
delicious. These three work brilliantly in one dish.
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What is the most bizarre pizza you have ever eaten?<br /><div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4RGGc59mGKagWnDYksvBhf1oJBGT583HBXkEhSypNgdM7hrgzwY13GZoD3iEOnyzX0JZjhEfyWNRhCHO14X1mbkIfIbJhMrZIF_WULpmTp1fWMb0nGnbEII9UYL3zYyacW8-hSRByhA/s1600/IMG_6865_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4RGGc59mGKagWnDYksvBhf1oJBGT583HBXkEhSypNgdM7hrgzwY13GZoD3iEOnyzX0JZjhEfyWNRhCHO14X1mbkIfIbJhMrZIF_WULpmTp1fWMb0nGnbEII9UYL3zYyacW8-hSRByhA/s640/IMG_6865_1.jpg" width="424" /></a></div>
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<i>3 medium pizzas</i>
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<i><b>Dough </b></i>
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250g plain flour
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250g white strong bread flour</div>
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1 level tsp of salt </div>
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1 tsp instant yeast </div>
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1 tbsp olive oil </div>
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about 300ml water (or how much flour will take –
different types of flour take different amount of water)</div>
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<i><b>Sauce</b></i></div>
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1 tbsp freshly grated horseradish </div>
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3 tbsp plain yoghurt </div>
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1 tbsp lemon juice</div>
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freshly ground black pepper </div>
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salt</div>
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<i><b>Topping</b></i></div>
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2 medium beetroots, unpeeled</div>
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2 fillets of smoked mackerel</div>
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2 shallots (I used French, if you go for English
ones double the amount, as they are much smaller)</div>
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a splash of olive oil
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salt</div>
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freshly ground black pepper
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Firstly prepare the dough. Mix both flours together
and add the salt, yeast and olive oil. Next little by little add the
water and mix either with your hands or with a mixer. You need to
knead the dough for about 10 minutes, it could be sticky at first but
it will become more elastic during the kneading. Then place the dough
in an oiled bowl, cover with a cloth and leave it until doubled in
size.
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In the meantime prepare the sauce. Mix horseradish,
yoghurt, lemon juice and mix and then season with some salt and
pepper. Set aside and prepare the topping.
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Heat the oven to 180 C, place beets in oven proof
dish, drizzle with little olive oil and roast until soft. Knife
should go in easily when they're ready. Remove from the oven and
leave it to cool down. Then peel and slice.
</div>
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Remove the skin from the mackerel and fake it with
your fingers to bite size pieces.</div>
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Peel and slice the shallots (not too thinly, I cut
them too thinly and some of them were burnt, still tasty though!).
Place in a bowl, drizzle with little olive oil, season with salt and
pepper and toss it, until covered with oil.
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Heat the oven to 250 C (or at least 220 C) with a
pizza stone or a baking tray.
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When dough is ready remove it from the bowl onto a
floured worktop and gently press with yours hands. Divide into three
parts and again press each to flatten them a bit. Leave it to rest
for about 15 minutes. Then place one piece onto a tray or pizza
shovel and roll thinly.
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Place one third of the sliced beets onto prepared
base, as well as mackerel and top with shallot rings. Drizzle with
little more olive oil and season with salt and pepper. Slide the
pizza onto a hot tray or stone and bake until crisp and golden.
Repeat with the remaining dough and topping.
</div>
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Divide into portions and serve with the horseradish
sauce.</div>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com3tag:blogger.com,1999:blog-6202537120399475220.post-52095026321541994132012-09-14T10:00:00.000+01:002012-09-14T10:00:04.992+01:00Peas, broad bean & leek soup with spicy croutons <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGfh3gs-bY1-SW1mOI8dCq2RvNtlrQaiQSEsCq36HDi71VW86xi33tnOh2Hxt3xvzT-51U5SYmPozaMK1jm0Xb6heGzrjzfZ3tMFh_2KvtbzXOTHBvXE732pNewxxVoADUe7h6E6RHl8/s1600/IMG_6612_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGfh3gs-bY1-SW1mOI8dCq2RvNtlrQaiQSEsCq36HDi71VW86xi33tnOh2Hxt3xvzT-51U5SYmPozaMK1jm0Xb6heGzrjzfZ3tMFh_2KvtbzXOTHBvXE732pNewxxVoADUe7h6E6RHl8/s640/IMG_6612_1.jpg" width="426" /></a></div>
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Ages ago (well, in 2008) I have found very interesting recipe for peas and leek soup by British chef, author of several cook books and boss of the cookery school, well know from BBC programs <a href="http://www.lesleywaters.com/" target="_blank">Lesley Waters</a> (a former Head Master in <a href="http://www.leiths.com/" target="_blank">Leith's Cookery School</a>). Since then I have been making this soup on a regular basis, it became one of my favourite soups, however over the years I have modified the recipe slightly. Also this time I used bread beans, as I have a surplus from my garden and I know it seems a bit late for fresh peas and broad beans but believe me or not last Wednesday I picked probably the last peas this year and quite a lot of broad beans are still remaining in my garden... However this soup is also delicious when made with frozen peas, and frozen broad beans are available in UK all year round (anyway these are only optional for this soup; most of the time I make it with peas and leek only). By the way, frozen peas is one of few frozen vegetables that taste as good as fresh. I always have a bag in my freezer. If you use frozen peas make sure it goes to the pan not last minute, but at the end of frying the leeks, just before adding hot stock. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd96SVYvGtB6eT_6b7EMYIpOZVP6YhLbQK611QgEFstdjE4LFxweTzzcjhGywPSh52-VqVkZTPkZgLXid06bBTkCur5XlVXbN0J8FfzJLdEiTEinHAD8j4WngzYkMY0SnB3P2EyK5rVE/s1600/IMG_6623_1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd96SVYvGtB6eT_6b7EMYIpOZVP6YhLbQK611QgEFstdjE4LFxweTzzcjhGywPSh52-VqVkZTPkZgLXid06bBTkCur5XlVXbN0J8FfzJLdEiTEinHAD8j4WngzYkMY0SnB3P2EyK5rVE/s560/IMG_6623_1.jpg" width="560" /></a> </div>
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<i><br /></i></div>
<div style="text-align: justify;">
<i>Serves 2-4 </i></div>
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<div style="text-align: justify;">
4 tbsp olive oil <i> </i></div>
<div style="text-align: justify;">
2 small leeks, white and light green part, sliced</div>
<div style="text-align: justify;">
1 large garlic clove, peeled and chopped </div>
<div style="text-align: justify;">
about 250ml fresh peas, podded </div>
<div style="text-align: justify;">
about 200ml fresh broad beans, podded </div>
<div style="text-align: justify;">
about 1 l vegetable stock, hot </div>
<div style="text-align: justify;">
2-4 slices of stale bread, cubed<br />
chilli powder or cayenne pepper </div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
freshly ground black pepper<br />
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Heat the oven to 180 C. Place cubed bread on a baking tray, drizzle with 2 tbsp olive oil and sprinkle with chilli or cayenne. Place in the oven and bake until crispy and golden. </div>
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Heat the remaining oil in a pan, add leeks and fry until slightly browned, then add garlic and fry for one minute or so. Add hot stock, bring to the boil, low down the heat and simmer for 5 minutes. Then add the peas and broad beans. If you prefer to skin broad beans then you have to blanch them in boiling water for 3 minutes, drain, peel and put the peeled broad beans to the soup just for last 3 minutes. </div>
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Before serving season with salt and pepper (that depends on your stock flavours) and serve with spicy croutons. </div>
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Karolinahttp://www.blogger.com/profile/14296804290201987120noreply@blogger.com0