tag:blogger.com,1999:blog-55171762724406955402024-03-14T01:38:10.704-07:00Lou Loves Food !Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-5517176272440695540.post-14085967049274002862012-05-15T05:32:00.000-07:002012-05-15T05:32:02.329-07:00CakeTease at Peter JonesProud to announce I am now a Cake Lady for Peter Jones.
My first event is as part of the Chelsea Flower Show, giving demos in floral cupcake making. So if you’ve ever wondered how to make beautiful sugar art flowers then you should probably swing by <b>Peter Jones, Sloane Square<b></b></b> on <b>Saturday 26th May</b>, where I will be in store as part of the Chelsea Flower Show, giving a demo in floral cupcake making.
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I look forward to seeing you there…<br />
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If you find yourself in the area anytime soon, then keep an eye out for my window display by the main entrance, and flower inspired tiered cakes by the spiral staircase and in the demo kitchens. For those of you outside of London, here's a teaser...
xxx<br />
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<a href="http://www.facebook.com/caketeaselondon">www.facebook.com/caketeaselondon</a></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-63701984951558247642012-03-29T00:06:00.002-07:002012-03-29T00:11:38.606-07:00Rumpus Party Vol.9- Tomorrow's Party Today<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCkdwxxBhPJPZojFmeEbnlTHdMbtRGjpX4JxLJ1_d4yYg-3_tue1CPOWcQECeVw50ktJtCCiH3y94e5pg_xyr1gjzhtGffrqdbKImN_qql5fQBcZAQgoAOQrNA7Safj0cTUgZxfCBqLM/s1600/rumpus.jpg"><img style="margin: 0px auto 10px; width: 226px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5725212398298328818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCkdwxxBhPJPZojFmeEbnlTHdMbtRGjpX4JxLJ1_d4yYg-3_tue1CPOWcQECeVw50ktJtCCiH3y94e5pg_xyr1gjzhtGffrqdbKImN_qql5fQBcZAQgoAOQrNA7Safj0cTUgZxfCBqLM/s320/rumpus.jpg" /></a><br /><br />Rumpus Party Vol. 9<br />The Future has arrived, and it’s all Dancefloors, Tails and Strict<br />Party Discipline.<br />Rumpus is going where no Party has gone before: into a post-apocalyptic,<br />dystopian Future, and it’s dragging you along for the ride. You have a choice:<br />adhere to the strict rules of the Party and help the People’s Party of Rumpus to<br />achieve yet more Glory, or join the underground resistance and break the Party’s<br />iron-fisted grip on Beats, Beasts and Dancefloors<br /><br />Conform or Rise up!<br /><br />As tradition dictates, I will be at this months Rumpus Party Vol.9:<br />Tomorrows Party, Today, armed with cakes for your pleasure.Come along to<br />this unique club night event, for live music, partying, art- and a Circus<br />Sideshow.Not to mention cake of course- I will be selling my Hot Chocolate<br />or Lemon Miringue flavour cupcakes (amongst others!) or chocolate cake pops so<br />swing by to say hello and have a nibble.<br /><br />Get your tickets…<br /><a href="http://rumpusparty.co.uk/">http://rumpusparty.co.uk/</a><br /><br />Event:<br />Rumpus Vol. 9 – Tomorrow’s Party, Today!<br />Venue:<br />Islington Metal Works<br />Date:<br />06 Apr 2012<br />Event time:<br />22:00<br /><br />xx!Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-46528436486956203782012-03-25T12:22:00.005-07:002012-03-25T12:30:51.166-07:00Food News: Welcome, CakeTease<div><div><div><strong>Happy news!<br /></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdXgDXVvVXWIOIdIoSZG6W3F6vJ1OsJX_DLdSQ9mB38qoTpSYDdMyAyVMPytmWjITacU-_DhY8cG9AQ2VzYxMNfKE7PC0E_ZhM5bymgy_Xxb48Gn5ttFWZSJWMF2yI-q2i5JqLnPeln8/s1600/Madame-Butterfly-03.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 261px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723918497505141346" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdXgDXVvVXWIOIdIoSZG6W3F6vJ1OsJX_DLdSQ9mB38qoTpSYDdMyAyVMPytmWjITacU-_DhY8cG9AQ2VzYxMNfKE7PC0E_ZhM5bymgy_Xxb48Gn5ttFWZSJWMF2yI-q2i5JqLnPeln8/s320/Madame-Butterfly-03.jpg" border="0" /></a><br />The website for the Loulovesfood day job <strong>CakeTease London</strong> is now live!<br />Blogger by night, baker and cake decorator by day, I now have my very own shiney new website to promote my wares.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ydJiAU0VYYsppKglSWQ1M6xmRorPMvmZ9vh6dEjuFpjf2GysYa55DFRkIfguuDCG6XR94XPDTRFwE-n71maH-XZc3Wpoa-xbDqGv3k6dOifKKBSF0qqpJoxdSxVy5EhfxY7eNzJ545Y/s1600/christening+elephant.jpg"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723918489499014210" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ydJiAU0VYYsppKglSWQ1M6xmRorPMvmZ9vh6dEjuFpjf2GysYa55DFRkIfguuDCG6XR94XPDTRFwE-n71maH-XZc3Wpoa-xbDqGv3k6dOifKKBSF0qqpJoxdSxVy5EhfxY7eNzJ545Y/s320/christening+elephant.jpg" border="0" /></a><br /><br />So, for beautiful birthday cakes, tiered wedding cakes and cakes for kids (and big kids) visit<br /><br /><strong><a href="http://www.caketeaselondon.co.uk/">http://www.caketeaselondon.co.uk</a></strong><br /></div></div><p>See you on there :)</p><p><strong>xxx</strong><strong></strong></p><strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF8NIpeV-uGLKfCd4Li1_TAefuX-KA-A-_OasGA7PET6m0jUPyEtTvlvaY58dEwsns5NNmDKghQELqpGk7ZMOiY-u4cY2AecJQb-NIr0O03J6R8lYGa24X-TuB7fu8SJ6UT54_U6-Zz4/s1600/black+garden.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 229px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723918480893305266" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF8NIpeV-uGLKfCd4Li1_TAefuX-KA-A-_OasGA7PET6m0jUPyEtTvlvaY58dEwsns5NNmDKghQELqpGk7ZMOiY-u4cY2AecJQb-NIr0O03J6R8lYGa24X-TuB7fu8SJ6UT54_U6-Zz4/s320/black+garden.jpg" border="0" /></a><br /><div><img style="margin: 0px auto 10px; width: 258px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723918478702270146" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIufzkhrDDnu0qXrUqJTlIRTVgow66Ns1GkK6JhqJ0nNQKEoXC9i84bQB3KL6VwYOi32uBXzHm-KixebTQjBwDtlM2RXkaybGG_E3q2NNOlk2uPayLf4R6d91B5VeZuWPbnx-GQKEYsc/s320/426601_306879932701753_187231977999883_861816_1912132688_n.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OZIvPGhHNyAsDmQ1VE7N6Si7Tj3oh9ZRlQeeDHBVifA_xJz6TtyW83KHn6rmbRptQuAh7pRB7EXfZOa5OT67TzXu8MM_I8xo1c7babxRPpQYGN4GRBa0CwYhwK61kYgNA_gaE5Mg1x0/s1600/166923_306879886035091_187231977999883_861815_270087560_n.jpg"><img style="margin: 0px auto 10px; width: 222px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723918471770942418" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OZIvPGhHNyAsDmQ1VE7N6Si7Tj3oh9ZRlQeeDHBVifA_xJz6TtyW83KHn6rmbRptQuAh7pRB7EXfZOa5OT67TzXu8MM_I8xo1c7babxRPpQYGN4GRBa0CwYhwK61kYgNA_gaE5Mg1x0/s320/166923_306879886035091_187231977999883_861815_270087560_n.jpg" border="0" /></a>xxx<br /></div></div><br /></strong></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-52766315919762938682012-03-19T12:00:00.004-07:002012-03-19T12:20:32.068-07:00Dinner 19.03.2011 Caramlized onion and smoked garlic tart,<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJQ0QECO1_XwZrTfEzc0z2zoqICX4IsoYJJSuq3C_BGeMCogZxZpMHQ28eebxgO9G8PJxxq1tAzZcyuUwNYBipbjNmm4_YF9ksecbjMim_WSjUXw-Zhw0bettPFfME_FTHIaNFa-Oo4c/s1600/garlic+tart.jpg"><img style="display:block; margin:0px auto 10px; 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style="font-family:georgia;font-size:100%;">“Whilst the cats away, the mice make garlic tart” says Charlie.<br /><br />And he’s right. As the Eurostar pulls out of Dover, bound for ropey Continental breakfasts, beer and German sausage, I reach for the bulb of smoked garlic that has been sitting (much lusted after, oft spoken of) in my pantry, waiting for its debut.<br /><br />I based my tart on a mish-mash of recipes, with influences of Ottolenghi’s caramelised garlic tart (puff pastry, caramelised garlic, double cream…) and a<i style="mso-bidi-font-style:normal"> </i>traditional French <i style="mso-bidi-font-style: normal">Pissaladiere </i>(plenty of rosemary, caramelised onion, enough garlic to kill a mosquito from a thousand feet). ‘Fusion Food’ you might say- A hybrid of French and Middle Eastern, classic and contemporary.<br /><br />Twenty minutes in, and the pastry was beginning to turn golden. The roasting garlic was smelling both sweet and sharp and the onions were caramelising. I realised I was onto something special. The puff pastry meant the tart was a little swollen, bumpy and misshapen, but as most people know, I like my food (animals, men…) ugly.<br /><br />The smoked garlic was definitely the star of this dish- I was worried it might have lost its smoked taste during the cooking process, but subtley it survived. The tart was accompanied with a leafy salad, something a little special, I added marinated golden beetroot, roasted hazelnuts, feta and red onions, not to mention plenty of fresh herbs and winter spinach from my garden.<br /><br />xxx</span><br /></span>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-73785577622943744422012-03-06T03:00:00.006-08:002012-03-06T03:20:55.652-08:00Food News: Bompas and Parr Culinary Odyssey<div><div style="text-align: center;">For A Culinary Odyssey,<strong> <span id="SPELLING_ERROR_0" class="blsp-spelling-error">KitchenAid</span></strong> have joined up with <strong><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Bompas</span> & Parr</strong> to prototype the dishes of the future, to explore the avenues for global food development and launch the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">KichenAid</span>® 6.9L Artisan® Stand Mixer – the best performing stand mixer in its class.<br /></div><br /><span style="font-weight: bold;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yXPW-MyjEaEOSXSuJqZoG9sab4oGEkEVW68oEUyV8EsvKLBTdIe8X-nGnuXkkEsa-uYPJwVDcARzWfQYprixa_hkZUEyqKsmciR05naPPnGsxS72SF83VvsvakZ5kU2eN_BfrefZ4i0/s1600/Culinary+Odyssey+KitchAid+POSTER.jpeg"><img style="margin: 0px auto 10px; width: 226px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5716740026726780354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yXPW-MyjEaEOSXSuJqZoG9sab4oGEkEVW68oEUyV8EsvKLBTdIe8X-nGnuXkkEsa-uYPJwVDcARzWfQYprixa_hkZUEyqKsmciR05naPPnGsxS72SF83VvsvakZ5kU2eN_BfrefZ4i0/s320/Culinary+Odyssey+KitchAid+POSTER.jpeg" /></a><br /><br />The six-month research project culminates in an interactive event held at <strong>One <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Marylebone</span></strong> and the publication of a report on the<strong> ‘Future of Food and Food Preparation’</strong> on <strong>Wednesday, 21st March 2012.<br /></strong><br /><br /><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Bompas</span> & Parr have worked with food designers, micro-nutritionists, set builders and biochemists employing cutting edge technology to create an event that provides insight into how we may eat in the future.<br />Food plays a significant role in science fiction as one of the clearest measures of how far we have journeyed from the present (J.P. <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Retzinger</span>, 2008). Many science fiction authors and film directors invest considerable energy imagining the food of the future and their predictions offer areas for culinary speculation and innovation.<br /><br /><br />Okay, so it's effectively one giant ad for <span id="SPELLING_ERROR_6" class="blsp-spelling-error">KitchenAid</span>, but with the help of culinary event <span id="SPELLING_ERROR_7" class="blsp-spelling-error">extraordinaires</span> Sam and Harry, it should at least be a fun, albeit commercial, ride, with the menu incorporating genetic modification, <span id="SPELLING_ERROR_8" class="blsp-spelling-error">entomophagy</span>, <span id="SPELLING_ERROR_9" class="blsp-spelling-error">nutraceuticals</span>, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">nano</span>-technology. Cocktails and canapes will feature our take on Burgess's terrifying Milk Plus from A Clockwork Orange as well as bio-luminescent enzymes, cooking with liquid hydrogen, sugar in the air, cooking with liquid hydrogen and the most intoxicating drink in the galaxy.<br /><br />If you aren't tempted yet, <strong>The Experimental Cocktail Club</strong> (<span id="SPELLING_ERROR_11" class="blsp-spelling-error">ECC</span>) are making science fiction cocktails, Rhea <span id="SPELLING_ERROR_12" class="blsp-spelling-error">Thierstein</span> is designing sets that include the entire solar system in <span id="SPELLING_ERROR_13" class="blsp-spelling-error">papier</span>-<span id="SPELLING_ERROR_14" class="blsp-spelling-error">mâché</span> and <span id="SPELLING_ERROR_15" class="blsp-spelling-error">Poietic</span> Studio are building food levitation devices and the tropism well. On the evening, Future Laboratory will launch a report on science fiction prototyping and how we'll eat in the future...<br /><br /><span style="font-size:85%;">Tickets available from noon on the 8<span id="SPELLING_ERROR_16" class="blsp-spelling-error">th</span> March for £5 from www.jellymongers.co.uk</span></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-81840209441010420492012-01-30T09:15:00.001-08:002012-02-09T06:15:49.394-08:00Beijing Eats: Peking Duck<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzlnh6-3OAoLsdFI9JrZ7nzq2eTFpPq5VMKyxVTUyqMc33W_9Rb20fEm6v4aSl0agUKvF17KNFRqp-EoNAfr4Rrvmskd2xJr3yirVZp25a4GZEQDH31IfwjAkVm46d0hypb-J6sGSVjs/s1600/P1060827.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzlnh6-3OAoLsdFI9JrZ7nzq2eTFpPq5VMKyxVTUyqMc33W_9Rb20fEm6v4aSl0agUKvF17KNFRqp-EoNAfr4Rrvmskd2xJr3yirVZp25a4GZEQDH31IfwjAkVm46d0hypb-J6sGSVjs/s320/P1060827.JPG" alt="" id="BLOGGER_PHOTO_ID_5703517865633965618" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >Peking Duck</span><br /><span style="font-size:130%;">Da Dong, Beijing</span><br /><br /><div style="text-align: left;">Going to Beijing and not getting Peking duck would be rather like going to Argentina and not having a steak. It has to be done.<br />There are many places for Peking duck in Beijing and many guides telling you where you must and must not get it.<br />With our trip drawing to an end, we decided to visit one of the cities restaurants that catered especially for Peking duck. And as a change from the usual cheap eats cafes, to go to one of the higher end recommended restaurants- and so we found ourselves in <span style="font-weight: bold;">Da Dong.</span><br /><br />Da Dong was different to the kind of eatery we were used to- large and ornate, with huge wall panels and unnecessarily ostentatious chandeliers. But it was clean and bright, and had an amazing aroma of freshly cooked duck and delicate spices.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J4N0Z0CJc9xC-qrSPeucWY0i8VY42G8b1Nta1YQVjmLvgnBmUJ4HbGVp2bkgaI7LcYqlLZf06eb6boGTosfNjm0FufwjgNZ7oOKuPwjZo3VT5e48dxRvTpEEWm6Gw5sFAUx-w9TD1c8/s1600/425317_10150511996028263_508033262_8822686_2090058333_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9J4N0Z0CJc9xC-qrSPeucWY0i8VY42G8b1Nta1YQVjmLvgnBmUJ4HbGVp2bkgaI7LcYqlLZf06eb6boGTosfNjm0FufwjgNZ7oOKuPwjZo3VT5e48dxRvTpEEWm6Gw5sFAUx-w9TD1c8/s320/425317_10150511996028263_508033262_8822686_2090058333_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5707129973019226434" border="0" /></a><br />Before ordering our duck, we started with our classic dish of peanuts in vinegar, a personal favourite. Whilst picking at these, we studied the heavy duty menu, laden with beautifully presented, beautifully photographed dishes.<br /></div></div>Before we had time to stray from the original plan, a waitress arrived, barking 'duck' at us in a manner that was more of an order than a question. So meekly we nodded.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwE1MAeugdGjxjBr7OURR3inWJicmJbbm55Wk0iPURF810VcfxIaBzg1YPvcA9lJN1sMBHIr4tN9mapDtbfZJPupU8PYaAvpnLYz9qgXvNKBiqU0QE-8wV9nCwf85mKx361LRv5u6-MU/s1600/P1060817.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwE1MAeugdGjxjBr7OURR3inWJicmJbbm55Wk0iPURF810VcfxIaBzg1YPvcA9lJN1sMBHIr4tN9mapDtbfZJPupU8PYaAvpnLYz9qgXvNKBiqU0QE-8wV9nCwf85mKx361LRv5u6-MU/s320/P1060817.JPG" alt="" id="BLOGGER_PHOTO_ID_5703511286898712610" border="0" /></a>Before the duck arrived, we were presented with individual enamel trays- rather like a very elegant TV dinner. This is something I hadn't encountered before with Peking duck, but highly approved of. There would be no waiting (im)patiently for the cucumber, or fighting over portion control with the soy, or any panic over how much spring onion was left in the bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTHgjUD-ZfBPJOuoU460MpGLDaUJApFFYNXlvsOG4zQo8vn65SWVpjj8Rbo4VMrO9eP9dGrLj-NKUQp8k-OPTvouq7mLW2pl-9TR7O6DP6nCOCLr6HZIMxMQbp1NcCuZylLda0ORaa_8/s1600/P1060805.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTHgjUD-ZfBPJOuoU460MpGLDaUJApFFYNXlvsOG4zQo8vn65SWVpjj8Rbo4VMrO9eP9dGrLj-NKUQp8k-OPTvouq7mLW2pl-9TR7O6DP6nCOCLr6HZIMxMQbp1NcCuZylLda0ORaa_8/s320/P1060805.JPG" alt="" id="BLOGGER_PHOTO_ID_5703512255822954338" border="0" /></a>Each tray contained freshly grated garlic, sugar, grated pickled ginger, sliced spring onion and radish, and of course the thick, sweet Hoi Sin sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMAi58BL3nC57s2ATamEQkMUbu8fDXLT1cRwPxkunxCDx30K6g72wQxDmbyQYLkvGQkg2dXA7yaUnLsmydQsVntt4N9w449QJk6VwOQBMIsgD5wRi6YV2E6j4pxeqgRYrpgh1NUHcXAQ/s1600/P1060812.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMAi58BL3nC57s2ATamEQkMUbu8fDXLT1cRwPxkunxCDx30K6g72wQxDmbyQYLkvGQkg2dXA7yaUnLsmydQsVntt4N9w449QJk6VwOQBMIsgD5wRi6YV2E6j4pxeqgRYrpgh1NUHcXAQ/s320/P1060812.JPG" alt="" id="BLOGGER_PHOTO_ID_5703512251125778242" border="0" /></a>The duck was next to arrive, sat fatly on a pile of entirely redundant lettuce leaves. It was a generous portion with a good duck to fat ratio- some of the cheaper places leave very little to eat, once the reams of fat have been greasily pulled away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilp7lEDF6gnovAK9t9xeSN8sg1OpJlCr4XuTD4cW3ARRGr8HWjibaNp6WcFP-vPWXxjoRZsHYQCP5ROwDdkt9aI2SuVfMoWizxSxqUCOTQZ0X_q0I1AmCrnw_ixRfAJjU5BkBOlnVx88o/s1600/P1060821.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilp7lEDF6gnovAK9t9xeSN8sg1OpJlCr4XuTD4cW3ARRGr8HWjibaNp6WcFP-vPWXxjoRZsHYQCP5ROwDdkt9aI2SuVfMoWizxSxqUCOTQZ0X_q0I1AmCrnw_ixRfAJjU5BkBOlnVx88o/s320/P1060821.JPG" alt="" id="BLOGGER_PHOTO_ID_5703511284035594738" border="0" /></a>The duck was accompanied by 'duck soup'. This is traditionally served alongside Peking duck, making the most of the bird in true Chinese fashion by using every inch of the carcass by creating a soup from it's marrow. More often than not these days, duck soup is no longer served, and so we used this as a gauge for a good, traditional Peking restaurant. Da Dong safely passed the test.<br />Tradition aside, my soup went almost untouched- spare a few floating leaves of cabbage, there was very little to it, and very little flavour aside a slightly greasy saltiness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEzy499CoqLwAJMi6wLpvdSf-lbFIuPCtZ0X_BISkv0IsKimCpq7I3yz5Cjv_UXvbTco6jDG3Uic9-P-8N9v9Bm2xPVKKlrW0lFDQa_qMXgFOO3SiSz_ic88YgQ33OjCQ3u7IAkeBqYg/s1600/P1060823.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEzy499CoqLwAJMi6wLpvdSf-lbFIuPCtZ0X_BISkv0IsKimCpq7I3yz5Cjv_UXvbTco6jDG3Uic9-P-8N9v9Bm2xPVKKlrW0lFDQa_qMXgFOO3SiSz_ic88YgQ33OjCQ3u7IAkeBqYg/s320/P1060823.JPG" alt="" id="BLOGGER_PHOTO_ID_5703511261617426178" border="0" /></a>The duck was devoured (good duck to pancake ration, though I believe we asked for extra pancake.) and the plates were cleaned away. My issue with duck is that I never find it entirely filling- but that's a problem of mine rather than the duck itself. Bizarrely, we were subsequently presented with a gum course- a sheet of Wrigley's chewing gum placed lovingly on a large plate with- even more bizarrely- a fork. This intriguing palate cleanser proceeded another unrequested (but appreciated) dish; a large plate of sliced watermelon and a pile of satsumas, presented on a grill over dry ice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VwoWfrQry5I6PnsPyKoRkPr2QR9MRHRYDskD1LTIrPiPNQM9G0G9TKm_oTOpLURg6a7nY-jv62vBOoLO62YIqh6rAGpezg5hJ4Uu63ZjMHh4V4M_OVQi1BJ17xlnyqfKbpv3vwdjZRM/s1600/P1060824.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VwoWfrQry5I6PnsPyKoRkPr2QR9MRHRYDskD1LTIrPiPNQM9G0G9TKm_oTOpLURg6a7nY-jv62vBOoLO62YIqh6rAGpezg5hJ4Uu63ZjMHh4V4M_OVQi1BJ17xlnyqfKbpv3vwdjZRM/s320/P1060824.JPG" alt="" id="BLOGGER_PHOTO_ID_5703511255409522770" border="0" /></a><br />All in all the meal was a good one- in culinary respects, it was very good quality Peking duck. The meat was plump without being fatty and the condiments were fresh and true to the dish. Whilst I love the little local diners and cafes, the higher end restaurants (this meal still came to no more than £5 a head) present a far less greasy, delicate and often no less genuine fare.<br />The entire ambiance leaned a little to the bizarre side though, with the Waitress rushing us through the meal (the bill was presented whilst we were still eating and dishes arrived, unordered, whilst their predecessors were still making their way to our lips) and the bizarre effect of the chewing gum course and fruit on dry ice.<br />I would whole heartedly recommend getting Peking Duck if you find yourself in Beijing, and unusually for me, recommend going to one of the more well known Peking Duck restaurants- but if you like to make eating into an event, then maybe Da Dong is not the place for you...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYMYAGpPhVCWaW5wbnZeuaP69nrg7RK8BgyEkVKBkWi0d2RLAWEWhfoU_bKAHelkn_obTfj1uvdU3gnWv_rojo7vmaW7YbkoyEZsp_fIsRnwTMIySiKi-9RWwfO4SFHrDm-ZejKJzRiA/s1600/P1060828.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYMYAGpPhVCWaW5wbnZeuaP69nrg7RK8BgyEkVKBkWi0d2RLAWEWhfoU_bKAHelkn_obTfj1uvdU3gnWv_rojo7vmaW7YbkoyEZsp_fIsRnwTMIySiKi-9RWwfO4SFHrDm-ZejKJzRiA/s320/P1060828.JPG" alt="" id="BLOGGER_PHOTO_ID_5703511252225525682" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">For those inquisitive linguists out there- </span><span style="font-style: italic;font-size:85%;" >Da</span><span style="font-size:85%;"> means 'big'. I'm just going to leave you with that thought.</span><br /></div><br /><div style="text-align: center;">xxx<br /></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com4tag:blogger.com,1999:blog-5517176272440695540.post-43286617832560383312012-01-30T08:57:00.001-08:002012-02-01T05:21:18.834-08:00Beijing Eats: Street Food<div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:130%;">Beijing Street Food</span></span><br /></div><br />Although there are so many amazing dishes and restaurants to choose from in Beijing, there is nothing I love more when travelling than street food. Not only is it <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">practical</span> to pick up something warm and cheap whilst on the hoof, I learnt a long time ago that you often get some of the most authentic and beautiful food that a country has to offer when it's cooked in a dustbin out on the pavement. China is absolutely no <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">exception, and some of my fondest food memories were born on its streets</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsXLao0JrEHjOFrljmFWkFHh3XNRZq3t24bV8x5RA3TgDg96g6kmdW8C4IevJ2dmxyF8py3CgBEmr82kXuWFCuTc7PHMO3oK4yaDyFpn0PSW7Ph8_xfR6s2yKU6IooRGtLLqVHyFfdRk/s1600/P1060558.JPG"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703413910673232114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsXLao0JrEHjOFrljmFWkFHh3XNRZq3t24bV8x5RA3TgDg96g6kmdW8C4IevJ2dmxyF8py3CgBEmr82kXuWFCuTc7PHMO3oK4yaDyFpn0PSW7Ph8_xfR6s2yKU6IooRGtLLqVHyFfdRk/s320/P1060558.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYUqmtu_DJ4dbAZ3PSfaWLDfKUTOGUlaJqLh5nQJFP2Cp5ZP_1g1Lhv5D7xZ2mc2ENczbrLLukkWdDR9HTG70VKV4lmvdgKLNiMqRTN9O4UtTQxAz1ypKh9VEi904E-YgCE1mutEURg8/s1600/P1060560.JPG"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703413915329859154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYUqmtu_DJ4dbAZ3PSfaWLDfKUTOGUlaJqLh5nQJFP2Cp5ZP_1g1Lhv5D7xZ2mc2ENczbrLLukkWdDR9HTG70VKV4lmvdgKLNiMqRTN9O4UtTQxAz1ypKh9VEi904E-YgCE1mutEURg8/s320/P1060560.JPG" /></a>Street food in China can be amazingly diverse- not just in the range of food available; from the classic dumpling stalls to the Muslim influenced grills of Northern China- but also in it's ability to both delight and horrify.<br />The vast wok of steaming animal entrails, above, was a teaming mass of undefined animal product- tripe, intestines, brain... nothing is wasted in China, and every part of every animal is common on every menu.<br />This particular concoction smelt about as good as it looks- I didn't try it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElzwBLIqp3yel8_aeCK7oILPrhxlvCYhcai4VQosTvoYXbJA5_DHtG2BvQxL0JKV1o8UctTBauRB3CYqnAKufG-MwZqVydtkfDEQl9zxzoOm_Axg9ILP-T3vn61sywOUgca8jMijVgLM/s1600/P1060831.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703410919266875698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElzwBLIqp3yel8_aeCK7oILPrhxlvCYhcai4VQosTvoYXbJA5_DHtG2BvQxL0JKV1o8UctTBauRB3CYqnAKufG-MwZqVydtkfDEQl9zxzoOm_Axg9ILP-T3vn61sywOUgca8jMijVgLM/s320/P1060831.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgon4crLseCkQ-mkCn_YBbOJjWhNKVRGaihvmwRhR72fBtmwvBBPyYA4IpPVmSwrW9UslRYbCyDeSSjyKm-_Csf1cyDdgXt86S37j6pFCGbzTIUAwUzs3bWVI4n1brd7ECXLSibvK8Uc/s1600/P1060837.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703410925085061522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgon4crLseCkQ-mkCn_YBbOJjWhNKVRGaihvmwRhR72fBtmwvBBPyYA4IpPVmSwrW9UslRYbCyDeSSjyKm-_Csf1cyDdgXt86S37j6pFCGbzTIUAwUzs3bWVI4n1brd7ECXLSibvK8Uc/s320/P1060837.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCnAzt0b74agZk7-cd3Ya2DqOuXXGxKFlBVCHhc9mFqly06PA6yBKjp4iMVMKV_E_B2KsGhwtwFRIT2ororT6j9nbdP_e0nk5H7rNCi6AD3xTMUP8y213i6enn6c2bxizCVGYAFIFe6Y/s1600/P1060848.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703410929381759058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCnAzt0b74agZk7-cd3Ya2DqOuXXGxKFlBVCHhc9mFqly06PA6yBKjp4iMVMKV_E_B2KsGhwtwFRIT2ororT6j9nbdP_e0nk5H7rNCi6AD3xTMUP8y213i6enn6c2bxizCVGYAFIFe6Y/s320/P1060848.JPG" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEnWJxl8RiBxlbhubi-T5-yVhFsA0mFMNb4Z-1zYF62mbeC-tho3Op_ii2K7rLpeqMRNH2eO9fWujklRJJ1gpgLpzXH226ocLqGPHnZt6VzyDPfy6GQm7su-ajFooIXLmKqgVNPaSUGw/s1600/P1060851.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703410945323634610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEnWJxl8RiBxlbhubi-T5-yVhFsA0mFMNb4Z-1zYF62mbeC-tho3Op_ii2K7rLpeqMRNH2eO9fWujklRJJ1gpgLpzXH226ocLqGPHnZt6VzyDPfy6GQm7su-ajFooIXLmKqgVNPaSUGw/s320/P1060851.JPG" /></a>A street food favourite! There are a few variations of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Jiān</span> Bĭng (煎饼- pan fried pancake) , but this one was one of the best. Huge pancakes are cooked and topped with egg, which almost melts into the batter. The vast pancake is then topped with a thick sauce (similar to that of Peking duck), spring onion, lettuce (probably the only lettuce you'll be finding in Chinese cooking!) and a sheet of batter, which adds a crunchy texture to the pancake wrap.<br />This dish costs about 5 <span id="SPELLING_ERROR_14" class="blsp-spelling-error"><span id="SPELLING_ERROR_3" class="blsp-spelling-error">kwai</span></span>, the equivalent to about 50p. However, as a <span style="font-style: italic;"><span id="SPELLING_ERROR_15" class="blsp-spelling-error"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">wài</span></span> <span id="SPELLING_ERROR_16" class="blsp-spelling-error"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">guó</span></span> <span id="SPELLING_ERROR_17" class="blsp-spelling-error"><span id="SPELLING_ERROR_6" class="blsp-spelling-error">rén</span></span></span> (foreigner) expect to ripped off- this crafty little fellow cut our wrap in half and attempted to claim the <span id="SPELLING_ERROR_18" class="blsp-spelling-error">cost</span> was in fact 5 <span id="SPELLING_ERROR_19" class="blsp-spelling-error"><span id="SPELLING_ERROR_7" class="blsp-spelling-error">kwai</span></span> per half. This did not fly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkN9Up_QHnkBjH99ygzLdTn2opaGKeY_s0nXJFaHiJhv3EVzk47YMtCV_cUay0H93ZTiNChptzzMWAcxWtOy4Q5nOhhkiv301tbi1GsoWahhTCjkZd4I3H1j8jU-Iw9XpB3WfTcMulcw/s1600/P1060944.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703433676942365794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkN9Up_QHnkBjH99ygzLdTn2opaGKeY_s0nXJFaHiJhv3EVzk47YMtCV_cUay0H93ZTiNChptzzMWAcxWtOy4Q5nOhhkiv301tbi1GsoWahhTCjkZd4I3H1j8jU-Iw9XpB3WfTcMulcw/s320/P1060944.JPG" /></a>Food on sticks in very popular- sausages, <span id="SPELLING_ERROR_20" class="blsp-spelling-corrected">scorpions</span>, quail's eggs... But the most common is kebabs, a Northern Chinese food that is found all over Beijing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2T_-VP2gqPVvxeiHo7lAMvk8JhVjZHD4Q5LBLWPII88wg2Ee0vXoRdqMj5Z3gYhBXoa59_ql6jIvnc-MvqQXrC4dxSgGq2HFG5Y4RWOv8xG5mnZYz_vB9dcncc8QmyE28iwHHFacCtg/s1600/P1060779.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703432373791892306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2T_-VP2gqPVvxeiHo7lAMvk8JhVjZHD4Q5LBLWPII88wg2Ee0vXoRdqMj5Z3gYhBXoa59_ql6jIvnc-MvqQXrC4dxSgGq2HFG5Y4RWOv8xG5mnZYz_vB9dcncc8QmyE28iwHHFacCtg/s320/P1060779.JPG" /></a>Talking of food on sticks... Natalie could not resist the sausage in sweet waffle batter, sold around the lakes during Spring Festival. Sweet and savoury is a not uncommon combination- The Chinese like their baked goods to be <span id="SPELLING_ERROR_21" class="blsp-spelling-corrected">saccharine</span> in the extreme, and it's almost impossible to find baked goods that aren't laden with sugar. Even their bread loaves is topped with a sugar glaze or sprinkled with icing sugar, and their sausage buns are made with super sweet brioche- like bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQud3Rigs34bmgqXAPDVY1FRrCtacscwUu-34Wz7SAEQTXSIHoZDS_tHqidydbEIotjI3LjJb7RaUoTYbSLpm88YOWbgz8x43ZgfowZdSg7Vx_wVs4gsjlKXZ4rk6uO_UyQ1Ax17lKM2U/s1600/P1060773.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703467211084643890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQud3Rigs34bmgqXAPDVY1FRrCtacscwUu-34Wz7SAEQTXSIHoZDS_tHqidydbEIotjI3LjJb7RaUoTYbSLpm88YOWbgz8x43ZgfowZdSg7Vx_wVs4gsjlKXZ4rk6uO_UyQ1Ax17lKM2U/s320/P1060773.JPG" /></a>No, <span style="font-style: italic;">really</span>. The Chinese love their sugar. Keep an eye out for the caramelised fruit on sticks- often a colourful array of strawberries, kiwi and satsuma- or even a stick of five or six <span id="SPELLING_ERROR_8" class="blsp-spelling-error">ful</span> sized sugar coated apples. But be on your guard for the little red skewers. When it comes to sweet and savoury, these guys love to mess with your heads. They aren't cherries and they aren't little apples- they're sugar coated tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Vuu_diQ6jI0NZw9xhx9z5OIzLOAIxKL1jhsfn0gRc-cCbc8JzOw43UV468nWYlJW0-qVj28F_MS2cDeEnT-eiuxQehwC6cXEVujhNsKZRU0P7FaQSxMApL7ItNULTlUCoDtnl30mO4I/s1600/P1240188.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703453752090826994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Vuu_diQ6jI0NZw9xhx9z5OIzLOAIxKL1jhsfn0gRc-cCbc8JzOw43UV468nWYlJW0-qVj28F_MS2cDeEnT-eiuxQehwC6cXEVujhNsKZRU0P7FaQSxMApL7ItNULTlUCoDtnl30mO4I/s320/P1240188.JPG" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_efUtMDFQ90jD5ECIAlyInPnWYMC4u0LC06gLc0m9MlVmlaqiOFm3TCoxxNfCLVQgdDs-loC8CCQq_aZVL1-EN3ezBTqp0cY6_GnpKjtS10NfEdZf1jWg0TxZIw9aC85o3mzIDvbhUuA/s1600/P1060725.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703409402537231266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_efUtMDFQ90jD5ECIAlyInPnWYMC4u0LC06gLc0m9MlVmlaqiOFm3TCoxxNfCLVQgdDs-loC8CCQq_aZVL1-EN3ezBTqp0cY6_GnpKjtS10NfEdZf1jWg0TxZIw9aC85o3mzIDvbhUuA/s320/P1060725.JPG" /></a>A slightly healthier street side snack- It's easy to find men selling hot sweet potatoes, cooked in <span id="SPELLING_ERROR_22" class="blsp-spelling-error"><span id="SPELLING_ERROR_9" class="blsp-spelling-error">situ</span></span> in large dustbins. You can pick the size of potato that you like and take it away with you- the ultimate healthy and comforting fast food and a real relief in the bitter minus temperatures of Beijing in January.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMo9fq6sqcaHAZHETcDUeAzO8AOrqb77deXMPzSWEbhJIagSDO94_6DV6hhNR06WdBH2X3y2mssvt74PFMXprheYYUmbNQEQq3tyERifJW4AzYqv3aEWwPSlHnv7iiZO27ifH7IulB1C8/s1600/P1060508.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703409396521303602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMo9fq6sqcaHAZHETcDUeAzO8AOrqb77deXMPzSWEbhJIagSDO94_6DV6hhNR06WdBH2X3y2mssvt74PFMXprheYYUmbNQEQq3tyERifJW4AzYqv3aEWwPSlHnv7iiZO27ifH7IulB1C8/s320/P1060508.JPG" /></a>Beijing treats- a popular dessert during times of Festivity; Moon cakes!<br /><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:130%;">Beijing Drinks...</span></span><br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyzIs_AcRVvLlkzvY57s3XeU0pko8uSySx534DGMxVWj4pyvetiQktnPBg0NkKcAE1buRkLsW12EZ1GQ0Ce04FOL8OqOxmPuCEv6aS9ioDUWmX4KsUVzyMyXoY_74b07hhFk_Neu7WAc/s1600/P1060733.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703433698467706450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyzIs_AcRVvLlkzvY57s3XeU0pko8uSySx534DGMxVWj4pyvetiQktnPBg0NkKcAE1buRkLsW12EZ1GQ0Ce04FOL8OqOxmPuCEv6aS9ioDUWmX4KsUVzyMyXoY_74b07hhFk_Neu7WAc/s320/P1060733.JPG" /></a>Oh Bubble tea, I miss you already... A bit of an addiction of mine, even when I'm in London- though a lot cheaper! My first experience of hot bubble tea, it made a great on-the-go replacement for coffee in the morning, when heading out early to explore the city.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJt1zyh6AEZKxoDU-MVjd795MdZvoF0yFkJLPByvexcG4EnMlkDveeat63TKioMt7TR7Hzyq_-F1MhvNKUm30wY4QStWz6qjKh5K_cz6-QBqYMVicR4za_Xx_RokPKg1NHtQWUZJ1d9k/s1600/P1060867.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703433697137405746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJt1zyh6AEZKxoDU-MVjd795MdZvoF0yFkJLPByvexcG4EnMlkDveeat63TKioMt7TR7Hzyq_-F1MhvNKUm30wY4QStWz6qjKh5K_cz6-QBqYMVicR4za_Xx_RokPKg1NHtQWUZJ1d9k/s320/P1060867.JPG" /></a>From ice cream to rice cakes, I've tried all sorts of <span id="SPELLING_ERROR_23" class="blsp-spelling-error"><span id="SPELLING_ERROR_10" class="blsp-spelling-error">matcha</span></span> (green tea powder) flavoured products. Though I loved the squidgy glutinous rice balls, coated in icing sugar and with a peanut butter centre (honestly, they taste better than 'glutinous rice ball' suggests...) I <span style="font-style: italic;">really</span> enjoyed the green tea latte. Sweet, frothy and an adorable shade of pea green!<br /><br />xxxLouhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com1tag:blogger.com,1999:blog-5517176272440695540.post-37134647392389248652012-01-30T04:48:00.000-08:002012-01-31T00:53:53.714-08:00Beijing: Eating Out<div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Beijing Eats: <span id="SPELLING_ERROR_0" class="blsp-spelling-error">LouLovesFood</span> Favourites</span><br /><br /><div style="text-align: left;">I am a very lucky girl. With a twin sister living in Beijing, I couldn't possibly miss the opportunity to bring in the (Chinese) New Year and celebrate Spring Festival in China itself. With its mix of high end hotels and hutongs, street vendors and cocktail bars, it's one of my favourite cities, and was the perfect excuse for a exploration of Asian eating. Having visited China a number of times, I have a repetoir of dishes that have, as a <span style="font-style: italic;">da wei wang,</span> become as close to my heart as the city itself...<br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLLBt0zFtCOKhbJq1oT-uWuj2NJoDWbZG8z0VL0CBBjv6PrdFSsJfduXAOiyq8izBb8PXRVHHFNcsI0lv_9J5NYhHbxWC4ne6cEHtoLkqssEwXBqXaM5qAsPoZzrlFBV68bCNulR-hRY/s1600/P1060801.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703418916923127506" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLLBt0zFtCOKhbJq1oT-uWuj2NJoDWbZG8z0VL0CBBjv6PrdFSsJfduXAOiyq8izBb8PXRVHHFNcsI0lv_9J5NYhHbxWC4ne6cEHtoLkqssEwXBqXaM5qAsPoZzrlFBV68bCNulR-hRY/s320/P1060801.JPG" border="0" /></a><br />Most of my favourite Chinese dishes seem to be the simple ones- in this instance,<span style="font-weight: bold;"> peanuts soaked in rice wine vinegar</span>. They're great to have on the table to pick at as you eat, or wait for the other dishes to arrive.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZZ1JKF8RDrk7Az9T2kDbsFI8WufRkqO2sWA3xMRBmEQSbW1B3KFVUSS4PqMrWk8xi6ftxR0Qk_qCcP7j38yXE9GbRmDBj9WW8nXJPlQxlQDViI7tAGtC_XfEOYiYrh8Hd9h_j7KZamA/s1600/P1060413.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703418878302604082" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZZ1JKF8RDrk7Az9T2kDbsFI8WufRkqO2sWA3xMRBmEQSbW1B3KFVUSS4PqMrWk8xi6ftxR0Qk_qCcP7j38yXE9GbRmDBj9WW8nXJPlQxlQDViI7tAGtC_XfEOYiYrh8Hd9h_j7KZamA/s320/P1060413.JPG" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3lEoeOWOO97gRm4Ts9tw7w-bONvewowfS50y44QRyUB-jNfTqCshGwlN4leR4JZZiW2OWWg8WR0EiK98NpHhA0H9qNDXqC7UUQ5rbnhlruK5GEGxc9EdFjGs6wZtlpuzLoOYqlFTR4s/s1600/P1060881.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703433693845928514" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3lEoeOWOO97gRm4Ts9tw7w-bONvewowfS50y44QRyUB-jNfTqCshGwlN4leR4JZZiW2OWWg8WR0EiK98NpHhA0H9qNDXqC7UUQ5rbnhlruK5GEGxc9EdFjGs6wZtlpuzLoOYqlFTR4s/s320/P1060881.JPG" border="0" /></a>Another dish that gets ordered with almost every meal, and another dish that is brilliantly simple- egg scrambled in sesame oil with tomato. One of China's more healthy options, and impossible for my sister and I to resist.<br />You can find a variation of this dish in every cafe- the second photo being scrambled egg with Chinese chive and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG8yK8qu7jf5Pq98cdjDxL96r3MOrDFOe3aKx4PRQcIemrLNa3qRhgdhhicfxT3wKpUySXWnB9EIhTiybvcohE6VcnqkeACx2DPuPe_uphINKwKJrH7peDvzB60tHjHWPrWUT232xZHo/s1600/P1060916.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703418921312123698" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG8yK8qu7jf5Pq98cdjDxL96r3MOrDFOe3aKx4PRQcIemrLNa3qRhgdhhicfxT3wKpUySXWnB9EIhTiybvcohE6VcnqkeACx2DPuPe_uphINKwKJrH7peDvzB60tHjHWPrWUT232xZHo/s320/P1060916.JPG" border="0" /></a>An absolute family favourite, very much a part of my childhood memories of China- we almost never eat out without ordering<span style="font-weight: bold;"> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Kung</span> Pao ji ding </span><span>(</span>宫保鸡丁)<span style="font-weight: bold;"> . </span><span id="SPELLING_ERROR_2" class="blsp-spelling-error"><br />Kung</span> Pao has to be done correctly- the dish is essentially chickens in a <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Kung</span> Pao sauce, served with peanuts (<span style="font-style: italic;">not</span> cashew nuts folks- the peanuts are integral to the dish.) It also contains <span id="SPELLING_ERROR_4" class="blsp-spelling-error">chilli</span>, sechuan pepper and spring onion.<br />Gung Bao is Sechuan in origin, and has the distinctive Sechuan '<span style="font-style: italic;">ma'</span>, Mandarin for 'numbing' and it is the pepper that gives this dish the distinctive and authentic numbing sensation. Sechuan pepper is a fragrant berry that is often fairly over powering, burning the tongue like <span id="SPELLING_ERROR_5" class="blsp-spelling-error">chilli</span>, and causing the mouth to tingle. It seems to worm it's way into many Beijing dishes, sometimes adding a delicate and aromatic Asian flavour to the dish, but more often than not, over powering the sense and leaving the mouth feeling like it's been rinsed in washing up liquid.<br />This particular version had been topped with sesame coated glazed walnuts. An unexpected but very welcome addition!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52Ik4AFB91QtsyyQ6tWRx7suxSJeS09iuCdOvu7vQqdYG2sa8c5x25T5FScQEqEEJsE5ecbD5hkS0gXIzxwmRCyXcITkQsGpUFOGFAJX83zSss7gPYITlt4bOBw1Xbl0HtELy34WdS80/s1600/P1060422.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703433669923860178" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52Ik4AFB91QtsyyQ6tWRx7suxSJeS09iuCdOvu7vQqdYG2sa8c5x25T5FScQEqEEJsE5ecbD5hkS0gXIzxwmRCyXcITkQsGpUFOGFAJX83zSss7gPYITlt4bOBw1Xbl0HtELy34WdS80/s320/P1060422.JPG" border="0" /></a><br />For lunch, a <span id="SPELLING_ERROR_6" class="blsp-spelling-error">calzone</span> like pancake, sealed like a pasty and stuffed with egg and leek. A light dim sum option that proved itself to be a delicious relief amongst all the fried, oily, (somewhat overcooked) and fatty meat dishes that are found in abundance in every meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFY12HXKtmLL-qAPtZK_K9b0Nzad3hhM_W3cmWuxITxDBZpTNL1K7VvvaXDviaMt20ottKMeMwR5Y7dHBQ_16oTdNiU5W4F9UlblExyWsQkwtYXSezXGBT6bfbMkqwRupM_noBjz5kpzc/s1600/P1060891.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703415031761271218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFY12HXKtmLL-qAPtZK_K9b0Nzad3hhM_W3cmWuxITxDBZpTNL1K7VvvaXDviaMt20ottKMeMwR5Y7dHBQ_16oTdNiU5W4F9UlblExyWsQkwtYXSezXGBT6bfbMkqwRupM_noBjz5kpzc/s320/P1060891.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmM2SSRk7Kg6tVOrvl0DxtFVQSOcXbWqaVERuaVyoRHK9b_Iw8pM9sZ6KSeDhwD-ByWgEH2tdBHmoxaJMSzz930FOLRm87tN_Xt7_9cBqPPFOb7ZTkmMAYiUe6qjREJOYPSOWo7D8FIA/s1600/P1060920.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703437439988170050" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmM2SSRk7Kg6tVOrvl0DxtFVQSOcXbWqaVERuaVyoRHK9b_Iw8pM9sZ6KSeDhwD-ByWgEH2tdBHmoxaJMSzz930FOLRm87tN_Xt7_9cBqPPFOb7ZTkmMAYiUe6qjREJOYPSOWo7D8FIA/s320/P1060920.JPG" border="0" /></a>Possibly one of the most important foods of China would be its <span id="SPELLING_ERROR_7" class="blsp-spelling-error">jiaozi</span> and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">biozi</span>- dumplings and steamed buns. Sold in restaurants, dumplings houses and as street food on every road, they are essential to the Beijing eating <span id="SPELLING_ERROR_9" class="blsp-spelling-error">experience</span>. Our favourites are the pork and leak fried dumplings (though they have many many manifestations) and the char <span id="SPELLING_ERROR_10" class="blsp-spelling-error">sui</span> pork <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Boazi</span> (steamed buns made with a fluffy white dough and stuffed with meat)- although there is something beautiful about a sopping wet plate laden with damp steamed dumplings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNgthhfXOW4RXoVyMy4ON0hvl1U_nZpCkoHoBpsSDADOdK5hZhXLR049NNMfDx6FL5BXPdyeanMS4GMtnMXuQ21fcTfKuV7pfn1F1hRtFxHJJQjw5T2n3HcE5NODQm0xfsBhzHn6WEOQ/s1600/P1060887.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703413966934925026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNgthhfXOW4RXoVyMy4ON0hvl1U_nZpCkoHoBpsSDADOdK5hZhXLR049NNMfDx6FL5BXPdyeanMS4GMtnMXuQ21fcTfKuV7pfn1F1hRtFxHJJQjw5T2n3HcE5NODQm0xfsBhzHn6WEOQ/s320/P1060887.JPG" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIFTJjVT8mfk0ksQ7MV0M-YaLJ0mS9jtEE__wFXp3xyV8eMqUeif4TLPOajKv35HzNhEpt3_OMI2PhTTZSVlOgrIPAK5_8WjCkjgRpFLz0ker5Xvm9ICIaWnqBoW9jpfNE-c-Y4dGu5w/s1600/P1060893.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5703437028133615314" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIFTJjVT8mfk0ksQ7MV0M-YaLJ0mS9jtEE__wFXp3xyV8eMqUeif4TLPOajKv35HzNhEpt3_OMI2PhTTZSVlOgrIPAK5_8WjCkjgRpFLz0ker5Xvm9ICIaWnqBoW9jpfNE-c-Y4dGu5w/s320/P1060893.JPG" border="0" /></a>A very beautiful example of <span id="SPELLING_ERROR_12" class="blsp-spelling-error">boazi</span> (包子)- these are the miniature versions. The larger, traditional <span id="SPELLING_ERROR_13" class="blsp-spelling-error">boazi</span> are much bigger than dumplings, relative in size to a baseball. Though served in restaurants and cafes, boazi are also an archetypal street food, cheap, filling and readily available. For my guide to Beijing street food, keep clicking back...<br /><br />xxxLouhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-28753430446037383522012-01-19T11:12:00.000-08:002012-01-19T11:36:59.622-08:00Winter Warmer: Mushroom and Herb Polenta<div><br /><div align="center"><strong><span style="font-size:180%;">Ottolenghi's Mushroom and Herb Polenta<br /></span><em><span style="font-size:130%;">with mixed mushrooms, truffle oil, tarragon, thyme, rosemary and tallegio.</span></em></strong></div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa2OHgbesQQQE_W7CwQCo72caxVD7ajk0BBQ96zmdBgGOGREm2yzfY4mdIaVG6-cvW5dAoxL1kaZ5ci5Cs513z_1rFI9a3VmzkQzvyux1gdLE2GsTdw4ZT9A_VSc8LY08bo9vwxSqL8A/s1600/e.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5699423812258383938" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUa2OHgbesQQQE_W7CwQCo72caxVD7ajk0BBQ96zmdBgGOGREm2yzfY4mdIaVG6-cvW5dAoxL1kaZ5ci5Cs513z_1rFI9a3VmzkQzvyux1gdLE2GsTdw4ZT9A_VSc8LY08bo9vwxSqL8A/s320/e.jpg" border="0" /></a></div><div> </div><div>Whilst most Ottolengi recipes vary on the side of light and spring like, this one is definitely a winter dish -Warm, comforting and nourishing, and one of my favourite recipes from <strong>Plenty</strong>.<br /><br />Follow the recipe step by step and you will be rewarded by an incredible intensity and variety of flavour... Skip the truffle oil and a few of the herbs, and you'll still have a very presentable and bloody fine dish. Just as a good recipe <span style="font-style: italic;">should</span> be.<br /><br />I feel I should point out, the more rustic the bowl (or flat serving plate) you use to serve it, the better it'll taste...<br /><br />xxx</div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-58139883507995870522012-01-17T01:17:00.000-08:002012-01-17T01:19:13.267-08:00Eastern Meditteranean Supper<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcdXcAiknOeAaQv-hH7ZFmKBxv61B3liVGkKzprNaz0z6T768Fs2okrv_OjsiOBI8ZF3kltSDxY7a9iD6Vb5_QrA3m9LY3Qiz6YVKPK14Z-kwPaQ9sy56Ly2CeXydeAV_I5-36sPNR3U/s1600/P1060350.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696325321311588930" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcdXcAiknOeAaQv-hH7ZFmKBxv61B3liVGkKzprNaz0z6T768Fs2okrv_OjsiOBI8ZF3kltSDxY7a9iD6Vb5_QrA3m9LY3Qiz6YVKPK14Z-kwPaQ9sy56Ly2CeXydeAV_I5-36sPNR3U/s320/P1060350.JPG" border="0" /></a><br />My current obsession (I think it would be fair to call it such) is with Eastern Mediteranean cuisine. It's a passion that been building over time and seems perfectly natural - I've always loved street food and prefer to eat mezze style over a more British set plates and courses. I love flatbreads and hummus, vegetable based dishes and healthy, natural food.<br /><div><div><div><br />Discovering Ottolenghi, and owning his cook books was a definite milestone in my culinary explorations. This awakening led me to the Bierut Street food of Yalla Yalla, and meanderings onto Edgware Road.<br /><br />A few nights ago, I held a Lebanese supper, with recipes taken from a Ottolenghi and Silvena Rowe..<br /></div></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOogUkUQySl6CLXY28IK4oRzBaGueUaWKTkogFYEcyj7PptEmFDaxKk3MDjHEo3aEl5NTuEvTALC1rkSlXaa1p23JKl7dNoMTxAa7gNhJYR7m1w2vy7a2SFicvoYAt8tpkQABJ3FTfCmU/s1600/broad+bean+2.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696325353168520578" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOogUkUQySl6CLXY28IK4oRzBaGueUaWKTkogFYEcyj7PptEmFDaxKk3MDjHEo3aEl5NTuEvTALC1rkSlXaa1p23JKl7dNoMTxAa7gNhJYR7m1w2vy7a2SFicvoYAt8tpkQABJ3FTfCmU/s320/broad+bean+2.jpg" border="0" /><span style="color: rgb(0, 0, 0);">Radish and broad bean salad, with preserved lemon</span></a>- A light, sharp salad with a bit of bite.<br /><div style="text-align: left;"><br /><br /></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nI06DhYKxvfpC-VzstpFh37NiBMgc4ElB_tgi6QWrMsmncQFT47hg3ZJhFIAHLN2ohhSBAv0uT0DAl45UjA4QMgfdXx37XxNb6-mdXU7BIcAPdTwZ7CcmeyMOW6K58EOWRBt6zuIhX8/s1600/aubergine.jpg"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696325328800450530" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nI06DhYKxvfpC-VzstpFh37NiBMgc4ElB_tgi6QWrMsmncQFT47hg3ZJhFIAHLN2ohhSBAv0uT0DAl45UjA4QMgfdXx37XxNb6-mdXU7BIcAPdTwZ7CcmeyMOW6K58EOWRBt6zuIhX8/s320/aubergine.jpg" border="0" /><span style="color: rgb(0, 0, 0);">Grilled Aubergine, with saffron yoghurt, pine nuts and pomegranate seeds- A Lou Loves Food favourite, and a favourite of all who try it.</span><br /></a></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGkLGMaH6inaG6G5gDle5lQGgUo_foAfkQ6e7M8tAr__cSEnd_iqrxeZnHmP8Ur2yNQZ87CBy3x6hEMDWKGvGkjGY2QbxykVct6ktOsGA9l55gC5euLZxA187jHIhavmv_gu-j7xkUjo/s1600/P1060304.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696328517082766098" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGkLGMaH6inaG6G5gDle5lQGgUo_foAfkQ6e7M8tAr__cSEnd_iqrxeZnHmP8Ur2yNQZ87CBy3x6hEMDWKGvGkjGY2QbxykVct6ktOsGA9l55gC5euLZxA187jHIhavmv_gu-j7xkUjo/s320/P1060304.JPG" border="0" /></a><br /><div style="text-align: center;">Pastry boreks with feta and spinach<br /></div><br /><div style="text-align: center;"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696325342238937218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRS3yU_3IBduqKSCH4qL1NewM_HPfkjtu4p-QhYRaOVs8PFPEGXnM2-BqwheE_lXk3QKgZmCXb5XjWl99OUV83vACdWVjuL6c5wMoHg_zv6q2aiS16CRh_f1PHigmL1Eacf0ln4HEye8/s320/babaganoush.jpg" border="0" /><br />Burnt aubergine, with tahini and pomegranate molasses and seeds<br /></div><div style="text-align: center;"><br /></div><div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PIw4JidtvZYhKdlQyvBNn4cLEBLHJg0VSBpEqLb1xU78Y-Lu_LAWfIfNPL1jQcs61zeyeD6ez3E3MP_h83qAEzCBNMU9FozZukK3c1Lt36lVFVnYyKkBgJOl0eji2P3xKEPAMz6t1h4/s1600/revani4.jpg"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696317903980009618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PIw4JidtvZYhKdlQyvBNn4cLEBLHJg0VSBpEqLb1xU78Y-Lu_LAWfIfNPL1jQcs61zeyeD6ez3E3MP_h83qAEzCBNMU9FozZukK3c1Lt36lVFVnYyKkBgJOl0eji2P3xKEPAMz6t1h4/s320/revani4.jpg" border="0" /></a></div><div style="text-align: center;">Pistachio Revani, with a pomegranate seed syrup<br /></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwaTBCSw8_83npT_Rw5zw-BRv-4pID1gMKdrYIWq7H2hAdCwfcTddNp4YDtdmT0NBjzhOQhFodddp1WRM6a8WuD9Ju4qUBGSuhN13l1R4nuqlhYFjhbw0w8onbHYJmATTQ6WMw4hCkbw/s1600/revani3.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696317777154579570" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwaTBCSw8_83npT_Rw5zw-BRv-4pID1gMKdrYIWq7H2hAdCwfcTddNp4YDtdmT0NBjzhOQhFodddp1WRM6a8WuD9Ju4qUBGSuhN13l1R4nuqlhYFjhbw0w8onbHYJmATTQ6WMw4hCkbw/s320/revani3.jpg" border="0" /></a><br /><div><div><div><br /><div style="text-align: center;">xxx<br /></div><br /><br /></div><div> </div><div> </div></div></div></div></div></div></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-86940783275364551422012-01-15T10:58:00.000-08:002012-01-15T11:24:11.796-08:00Food Fact of the Day<span style="font-style: italic;"><br />You can now get <span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Begals</span></span> in <span style="font-weight: bold;">Beijing</span> that compete with the New York Bagel, in almost any flavour- including fig and walnut- but never the traditional poppy seed.<br />This is because poppy seeds of any variety, for any purpose, are banned in China, due to their connection with Opium, and the reminder they bring of the Opium Wars.<br />Mental.<br /><br /></span><span style="font-size:85%;">From Our <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Correspondant</span>, in Beijing- <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Boazi</span>. Many Thanks.</span><span style="font-style: italic;"><br /><br />xxx<br /></span>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-75771425859227411692011-12-30T02:05:00.000-08:002011-12-30T02:06:48.305-08:00Winter Warmers: Mincemeat and pear crumble pots<br /> <br /> I bloody<em> love</em> <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sainsbury's</span> Magazine.I love the photography, the food styling, the glossiness- and of course, the recipes. My favourite time of year to buy it is always around Christmas and New Year, when everything seems a little glossier, a little more decadent and a little bit glitzy.<br /><br />I've also really been craving mincemeat this year; as rich, sticky and boozy as possible! It would be a tragedy to condemn it to a life of mince pies alone, so if you aren't going to give a mincemeat tart a go, at least try out this little recipe- perfect for over the Christmas period.<br /><br />I'm a sucker for anything that comes in individual pots; I have a collection of beautiful little lidded Le <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crouset</span> style mini casserole pots brought home from France, and it's so lovely to be able to provide little individual desserts in such beautiful kitchenware.<br /><br />Combining it with pear not only sound delicious, but so warming and seasonal I had to post it as soon as possible...<br /><br /><br /><span style="font-weight: bold;">Mincemeat and Pear Crumble Pots<br /><br />3 ripe pears in chunks<br />125g mincemeat</span><br /><span style="font-weight: bold;">Juice of 1/2 lemon</span><br /><span style="font-weight: bold;">40g plain flour</span><br /><span style="font-weight: bold;">40g Brazil nuts, chopped</span><br /><span style="font-weight: bold;">25g cold butter, cubed</span><br /><span style="font-weight: bold;">40g dark sugar</span><br /><span style="font-weight: bold;">25g rolled oats</span><br /><br />Preheat the oven to 180 fan. Mix together the chopped pear, mincemeat and lemon juice and divide between 4 ramekins on a baking tray.<br />In a food processor, blend the flour, nuts, butter and sugar until just combined and stir in the oats. Sprinkle evenly over the pear mixture. Bake for 25 minutes until the crumbs are golden and bubbling.<br /><br />Simple as that!<br /><br />xxxLouhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-18597450414883401932011-12-24T00:14:00.000-08:002011-12-24T00:35:50.130-08:00How to Make: Festive Biscuit Christmas Wreath<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULxmq9OC-hCLAimkajUk20YwfFAOjQF2zjdaXMyuTD6Is4D-56OJ7mFy9q6709-IVsN4DryiNu9e8BJZ5TpCHgUobyT2XiIA4pVeRPvb8UdWol8ncMvPZ8Ggx66XokUQO-S0K3Gf5tOA/s1600/wreath+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULxmq9OC-hCLAimkajUk20YwfFAOjQF2zjdaXMyuTD6Is4D-56OJ7mFy9q6709-IVsN4DryiNu9e8BJZ5TpCHgUobyT2XiIA4pVeRPvb8UdWol8ncMvPZ8Ggx66XokUQO-S0K3Gf5tOA/s320/wreath+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5689606700440609666" border="0" /></a><br /><br />If you have a little spare time around Christmas, and like to give gifts that have the personal touch- or decorate your home your own way, give these super cute, super simple edible wreaths a go...<br /><br />Simply make a biscuit mix (I've included a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nigella</span> Christmas biscuit recipe below, but the possibilities are endless- I would definitely keep them seasonal <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">though</span>; even if you just add a little mixed spice, or use a ginger bread recipe.) and chill for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">half</span> an hour or so before using.<br /><br />Roll out, and using a cutter, stamp out the biscuit shapes. I used stars, but you could use a reindeer, holly, hearts... Be creative! I do like the pattern created by using a star, and it makes it nice and easy to decorate.<br /><br />All you have to do is arrange the biscuits on a baking tray, overlapping very slightly- remember the biscuits will spread- though you will want it sturdy enough to hold together as these biscuits can be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">infuriatingly</span> fragile. For this reason I recommend making plenty, as some as likely to break. I made lots of dough and froze any extra I had for another day- or to quickly whip up for any unexpected guests!<br /><br />Bake the biscuits on a low heat. I tend to ignore the time given by recipes and almost always stick to under ten minutes. Remember to consider the thickness you cut them to. They really do take no time at all. The dough should be slightly golden and look cooked, but still be <span style="font-weight: bold;">soft</span>. They will harden once they have cooled! I like my biscuits to have a slightly chewy, soft centre.<br /><br />Whilst the biscuits are still cool, use a skewer to pierce a hole (gently!) into the top of each biscuit, so thread can be run through it. Now your biscuit becomes a decoration, and can be hung on doors or trees, or even attached to presents!<br /><br />Your wreaths will be all ready to decorate now. Leave them to cool completely, then mix up some royal icing with icing sugar, lemon juice and egg white. Using a piping bag and a small nozzle, pipe onto the biscuits. Use the spares to experiment- I like dotty biscuits, using the royal icing to adhere silver edible balls. They look so festive! I also experimented with edible glitter. The <span class="blsp-spelling-error" id="SPELLING_ERROR_4">sparkliness</span> looked really beautiful reflected against the baubles when I hung it on my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Christmas</span> tree.<br />There are plenty of design possibilities, play around and try them out!<br /><br /><span style="font-weight: bold;">Recipe<br /></span><span style="font-size:85%;"><span style="font-style: italic;"><span style="font-style: italic;">I used a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Nigella</span> Lawson recipe- I recommend adding slightly more <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Cinnamon</span>, just to give it a bit more of a Christmas-y taste.</span></span></span><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span></span></span></span><ul class="kv-ingred-list1"><li class="ingredient"><span style="font-size:85%;">100 g<a href="http://www.foodterms.com/encyclopedia/butter/index.html" class="crosslink"></a> unsalted <span style="font-weight: bold;">butter</span> softened </span></li><li class="ingredient"><span style="font-size:85%;">100 grams <span style="font-weight: bold;">soft dark sugar</span> </span></li><li class="ingredient"><span style="font-size:85%;">300 grams<span style="font-weight: bold;"> plain flour</span>, plus extra for dusting </span></li><li class="ingredient"><span style="font-size:85%;">Pinch<span style="font-weight: bold;"> salt </span></span></li><li class="ingredient"><span style="font-size:85%;">1 teaspoon<span style="font-weight: bold;"> baking powder </span></span></li><li class="ingredient"><span style="font-size:85%;">1 teaspoon <span style="font-weight: bold;">ground <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Cinnamon</span></span> </span></li><li class="ingredient"><span style="font-size:85%;">1/4 teaspoon <span style="font-weight: bold;">ground cloves</span> </span></li><li class="ingredient"><span style="font-size:85%;">1 to 2 teaspoons freshly ground <span style="font-weight: bold;">black pepper</span> </span></li><li class="ingredient"><span style="font-size:85%;">2 large<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://www.foodterms.com/encyclopedia/free-range/index.html" class="crosslink"></a><span style="font-weight: bold;">eggs</span>, beaten </span></li><li class="ingredient"><span style="font-size:85%;">4 tablespoons clear <span style="font-weight: bold;">honey</span></span></li></ul><p><span style="font-size:85%;">Place the butter and sugar in a clean bowl and mix together vigorously with a wooden spoon until the color and texture of the mixture becomes pale. Place the mixture into the bowl of a food processor and add the flour, salt, baking powder, cinnamon, cloves and freshly ground black pepper. Blend the mixture. While the food processor is blending, gradually pour the eggs an<a href="http://www.foodterms.com/encyclopedia/honey/index.html" class="crosslink"></a><span style="text-decoration: underline;"></span>d honey down the funnel of the food processor's lid into the bowl until a dough has formed (you may not require all of the liquid if the dough has come together before it is used up). If the dough is too dry add a little water to the mixture. If the dough is too wet add a little flour.</span></p><p><span style="font-weight: bold;">Why not try...<br /><br /><span style="font-weight: bold;">* </span></span>Using a large star cutter, and piping people's names onto each biscuit. Thread a ribbon through the biscuit, and use to attach to gifts, or as place settings on the Christmas table.<br /><br />* Wrapping in cellophane gift bags and tying with a silver or blue ribbon to present as a beautiful hand made gift</p><p>* Using different coloured icing to match the lights on your tree, or the decorations in your home.<br /></p><p>xxx<br /></p><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span></span></span></span>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-25237545419149804302011-12-23T00:38:00.000-08:002011-12-23T00:47:16.409-08:00Food Fact of the DayFor those of you city folk, who are probably sick to death of Christmas being rammed down your throats, here are some completely unseasonaly relevant Food Facts... About <strong>Tomato Ketchup</strong>.<br />Courtesy of <strong>The Metro</strong>!<br /><br />* Originally, Ketchup didn't contain tomatoes at all- it was first made in China in the late 17th Century, from a mix of anchovies, walnuts, mushrooms and kidney beans.<br /><br />* Heinz ketchup must leave the bottle at 0.028 mph- any faster and it won't be leaving the factory- at any speed.<br /><br />* The fear of tomato ketchup is called <strong>Mortuusequusphobia</strong>.<br /><br />650, 000 000 bottles of ketchup are sold around the world, in more than 110 countries. So if you want a change from cranberry sauce this Christmas...<br /><br />xxxLouhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-43629104607250297282011-12-13T04:19:00.000-08:002011-12-15T14:13:37.296-08:00One Pot Wednesday: Andrea's Stuffed Cabbage<div></div><div style="text-align: center;"><span><span style="font-weight: bold;"><span style="font-size:130%;"><br />Andrea's Stuffed Cabbage</span></span></span><br /></div><span style="font-style: italic;"><br />Over the festive period, everyone gets busy with cooking and baking at home and I can guarantee you if you would get the chance to inspect any of my fellow Hungarian’s fridge (well I would love to have a nosy around anyway) they would have a massive pot of stuffed cabbage proudly taking the main position on the shelf between Christmas and New year’s eve.</span><br /><span style="font-style: italic;">One of our family favourite foods (including the adopted German relatives) would be the stuffed cabbage. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4l42BtvH9yaIoX0B2N_qSm0orQSteU6piO6rn9xWUepJKei_hAMR7e4IE5Q6j2o5OcLeEGUA3hE_STw8KDPaop-cNiEgnRo0uA2LDzdGm07gItnd54MeSE3x66Xt9m0MSgOdbhoIjmk/s1600/cabba.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4l42BtvH9yaIoX0B2N_qSm0orQSteU6piO6rn9xWUepJKei_hAMR7e4IE5Q6j2o5OcLeEGUA3hE_STw8KDPaop-cNiEgnRo0uA2LDzdGm07gItnd54MeSE3x66Xt9m0MSgOdbhoIjmk/s320/cabba.jpg" alt="" id="BLOGGER_PHOTO_ID_5686481524358065490" border="0" /></a><br /><br /><span style="font-weight: bold;">40dg. Pork mince</span> (we always try to buy good quality meat and minced it ourselves)<br /><span style="font-weight: bold;">1 pack of Smoked bacon </span>(this is my thing, I think it gives the filing a more interesting flavour)<br /><span style="font-weight: bold;">30 dg. Smoked ribs</span> (you need to slice them beside each bone that you can divide them when cooking)<br /><span style="font-weight: bold;">1 normal sized white cabbage</span><br /><span style="font-weight: bold;">60 dg. Sauerkraut </span><br /><span style="font-weight: bold;">1 normal sized onion</span><br /><span style="font-weight: bold;">10 dg. rice </span><br /><span style="font-weight: bold;">2 cloves of Garlic</span><br /><span style="font-weight: bold;">Salt and ground black pepper </span><br /><span style="font-weight: bold;">1 spoon of tomato puree </span><br /><span style="font-weight: bold;">1 teaspoon of Paprika powder </span><br /><span style="font-weight: bold;">3 tablespoons of cooking oil </span><br /><span style="font-weight: bold;">3 dg. Flour </span><br /><span style="font-weight: bold;">Some Sour cream </span>– to serve<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">*dg is dekagram- 10 grams.</span></span><br /><br />Start by getting the cabbage and cutting out the hard bit in the middle.<br />Then cook it or steam it approx. 10 min. until the cabbage softens up a little bit. (This makes it easier for later when you will have to wrap the filing inside it, but please don’t overcook it!).<br /><br />While the cabbage is cooking, heat one spoonful of olive oil and fry the dry rice until it turns nice golden-brown, then pour some water over it; just enough to half cook the rice.<br />When the water begins to boil add some salt and b. pepper to it. Take the rice off when it is HALF cooked (make sure no excess water left on it).<br /><br />When the cabbage and rice is finished put them aside to cool them down a little bit- since no one likes burnt fingers!<br />Get the pork, bacon, half of the onion and the garlic and mince them together.<br />Put them in a bowl with the cooled and half cooked rice add some more salt and b. pepper and the tomato puree and mix them well together.<br /><br />Get the cabbage and carefully start to peel each leaf off- we always thin off the thick bottom of the leaf with a knife, again it will make it easier to roll up the leaves.<br /><br />Get one of the leaves in the palm of your hand and fill it with some of the mixture until you run out of leaves. If there is some left-over from the meaty mix, roll them up into little balls.<br />Cut up the small unusable leaves from the cabbage and mix them with the Sauerkraut then half them. Put the first half to the bottom of the pot with half of the smoked ribs evenly spread around. Put all the stuffed cabbage leaves neatly over it and spread the other half of the Sauerkraut and smoked ribs over the top of the stuffed cabbage.<br />Fill the pot with water until it covers the food, put a lid on it and let it slowly cook for about 2 hours.<br /><br />After the cabbage has been cooked for 2 hours get 2 spoonful of cooking oil and heat it up in a separate dish. Slice the other half of the onion to small fine pieces and add it to the oil then add the flour and fry them until they have a nice colour. Whilst constantly stirring add the paprika powder to the fried onion and flour and very quickly add a little bit of the juice from the cabbage, don’t let it get lumpy (you do this to thicken up the liquid around the cabbage). Put this floury mixture straight into the pot and let it cook for another 10 minutes.<br /><br />And then you are ready to eat, you can serve and eat everything from the pot. Bon appetite!!!<br /><br />Love,<br /><br />Andrea<br /><br />xxx<br /><br /><span style="font-size:85%;">Thankyou Andrea, for this great post! I know my Papa would love it... If anyone else has any recipes for One Pot Wednesday, Slow cook Sunday or Winter Warmers, then please do get in touch, I love contributor posts!<br /><span style="font-weight: bold;">loulovesfood@mail.com</span></span>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com1tag:blogger.com,1999:blog-5517176272440695540.post-86129836447348522962011-12-13T01:23:00.000-08:002011-12-13T02:58:14.966-08:00Porridge of the Week #31<div align="center"><em><span style="font-size:180%;"><strong><i><u>Porridge of the Week #31<br /></u></i></strong></span><span style="font-size:100%;"><i><u>Raspberry and Honey with granola</u></i><u><br /><br /><br /></u></span><u></u></em></div><u><em><span style="font-size:100%;">Category: <strong>Flavour<br /><br /></strong></span></em></u><em><strong><span style="font-size:85%;"><span style="font-weight: normal;">With the swirls of pink running through the oats, this is a beautiful porridge to serve, as well as being healthy and very delicious. I find the colours really cheer me up in the morning- the aesthetic is real important to my porridge eating!</span><br /></span><span style="font-weight: normal;"><span style="font-size:85%;">Porridges using fresh berries can be hard to get right. Fresh blueberry alone has very little flavour once mixed into the oats, and raspberries can be sharp and a bitter. The honey works perfectly with it to sweeten it up and make it a little more comforting. This is a really great, simple recipe. As I love texture and a bit of crunch, I like to add the granola to give it a slight 'crumble' effect.</span><br /><br /><br />Start by placing the <span style="font-weight: bold;">raspberries</span> in a bowl and pouring in a drizzle of <span style="font-weight: bold;">milk</span>- about enought o half cover them. In the microwave or on the hob, warm the raspberries til the milk has gone pink and is warmed through, looking like a hit raspberry milkshake. Warm the <span style="font-weight: bold;">porridge</span> with plenty of milk and allow to heat through. As it heats and starts to thicken, loosen it by pouring in the slightly crushed <span style="font-weight: bold;">raspberries</span> and milk mixture and stir with your spurtle until they begin to break down into the porridge. Add a squeeze of <span style="font-weight: bold;">honey</span> and serve up once warm. Top with a few whole raspberries and a little drizzle of honey and then scatter over a small amount of <span style="font-weight: bold;">granola</span>. You can actually use frozen raspberries for this if needs be as they will break down well into the mix.<br /><br />I WILL add a photo of this porridge when I have one. it's too pretty not to!<br /><br />xxx<br /></span></strong></em>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com2tag:blogger.com,1999:blog-5517176272440695540.post-4864895864022823682011-12-07T01:54:00.000-08:002011-12-07T02:32:38.770-08:00Food Fact of the Day<br />In Chinese, a person who eats a lot is called <span style="font-style: italic; font-weight: bold;"> 'da wei wang'</span> (pronounced: "dar way wung") - this literally translates as a '<span style="font-weight: bold;">big stomach king</span>- 大胃王<br /><br />I am, most certainly, a big stomach king.<span style="font-size:85%;"><span style="font-style: italic;"></span></span><br /><br />xxx<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Thankyou to my sister, living in Beijing, for this brilliant food fact</span>! <br /><br /></span>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-33708600634619786892011-12-06T01:34:00.000-08:002011-12-10T01:23:42.743-08:00Winter Warmers: Goan Tomato and lentil Soup<div><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" ><span id="SPELLING_ERROR_0" class="blsp-spelling-error">Goan</span> Tomato and Lentil Soup</span><br /></div><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbt-fK07Cq_w1sWjYFw5SkteH0j9MCHwXtQr1cKqjk_ESNBBdLejgdd_SEydU4bLuhDerzdUO1K7PVsz9CiNtLczNYmNMxCe3Uu5EUQ8pJUSzZoCliN6EMZwlypgl3eGOGA3tYCgVKF8/s1600/P1060161.JPG"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5682947747275268546" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbt-fK07Cq_w1sWjYFw5SkteH0j9MCHwXtQr1cKqjk_ESNBBdLejgdd_SEydU4bLuhDerzdUO1K7PVsz9CiNtLczNYmNMxCe3Uu5EUQ8pJUSzZoCliN6EMZwlypgl3eGOGA3tYCgVKF8/s320/P1060161.JPG" border="0" /></a><br /><span style="font-style: italic;">This soup recipe is something I created based on one I saw in the supermarket. I liked the sound of it, but always one to make from scratch over buying in, the flavours inspired me to go home and create it myself. The mix of lentil and tomato makes it not only super healthy (A much needed boost of immunity in these winter months!) but also gives it a really lovely, thick texture. It looks like a standard winter soup, but the spices give it an more fragrant and unusual flavour than your standard winter vegetable soup. </span><br /><br /></div><div style="font-weight: bold;">10 or so cherry/plum tomatoes<br />1 tin chopped tomato</div><div style="font-weight: bold;">4 carrots<br />2 cups red lentils<br />2 medium onions</div><div style="font-weight: bold;"> </div><div style="font-weight: bold;">cumin seeds<br />1/2 fresh chopped <span id="SPELLING_ERROR_1" class="blsp-spelling-error">chilli</span><br /></div><div style="font-weight: bold;">Ground coriander</div><div style="font-weight: bold;">Ground cumin</div><div style="font-weight: bold;">Ground turmeric<br />Garlic bulb<br />A thumb sized piece of ginger</div><div><span style="font-weight: bold;">Black pepper</span><br /><span style="font-weight: bold;"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Goan</span> potato curry spices (see recipe)</span><br /><br />Start by soaking the lentils for ten minutes, in a few changes of water. Put in a pan and boil for twenty minutes of half an hour, until soft.<br />Heat a large pan and when it is warm add the cumin seeds. Gently heat until they begin to pop and jump about. Add a drizzle of oil and a small knob of butter (to prevent browning) and tip in the chopped onion. Once they are soft, add the garlic and all the spices, stirring so they create a sticky coating over the onions. Add a small amount of chopped fresh <span id="SPELLING_ERROR_3" class="blsp-spelling-error">chilli</span> and the ginger, grated- You can also use ginger powder.<br /><br />At this point I should mention I also added some nameless spices in my cupboard, brought back from Goa, Ghana, etc. I believe the ones I used were for a potato curry- the scent was quite sweet. If you also have intrepid relatives, feel free to experiment at this point. If you don't, I would recommend heading to an Indian or African supermarket and seeing what spices you <span id="SPELLING_ERROR_4" class="blsp-spelling-error">can</span> find.<br /><br />After five minutes, tip in the chopped carrot and pour in a cup of water, bringing to the boil. Place in the cherry tomatoes, whole. Reduce to a simmer, cover and leave for twenty minutes. At this point, add the tin of chopped tomatoes and the cooked lentils. Grind in the pepper. On the lowest heat, leave the soup to simmer for another fifteen minutes or so, then season with a little salt and a lot more cumin (according to taste!), puree, leaving thick chunks, and serve.<br /><br />xxx</div></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com3tag:blogger.com,1999:blog-5517176272440695540.post-61542980560585231622011-12-02T14:19:00.001-08:002011-12-07T01:54:11.013-08:00One Pot Wednesday: Octopus<span style="font-style: italic;"><br /><br />Very</span> exciting new feature for Lou Loves Food!<br />One cold winter Wednesday in East London a few weeks back, I cooked a warming one pot dish. It was a success, and decided that the format should be repeated again the next week. Before long a seed of genius was planted within one bright little mind (Ican't claim it was mine, I don't remember who first noticed the alliterative potential of 'one pot' and 'wednesday') and from that seed <span style="font-weight: bold; font-style: italic;">One Pot Wednesday</span> was born.<br />As we work our way through a wide range of dishes that can be created with minimum complexity- minimum washing up- I will upload them for you to try. The first to make its debut is <span style="font-weight: bold;">Octopus Stew</span>...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t1MHReW_AO_GZt0GFJJ3Sw7wqINlbeBZRsp8P3sf_6DyuJ2m0GcABdig6XX8uxlHMssSwPcQ-BWJrlETmGhi1ymktm83a_qLLtWREOxrZZR2QqQp3J1R5z0kytwIfVE13dfPlKnEfZM/s1600/squid+stew.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t1MHReW_AO_GZt0GFJJ3Sw7wqINlbeBZRsp8P3sf_6DyuJ2m0GcABdig6XX8uxlHMssSwPcQ-BWJrlETmGhi1ymktm83a_qLLtWREOxrZZR2QqQp3J1R5z0kytwIfVE13dfPlKnEfZM/s320/squid+stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5682930645282078434" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Octopus Stew</span><br /><br /><div style="text-align: left;"><span style="font-style: italic;">This is a lovely dish, though a little nerve wracking the first time you give it a go, as octopus is notoriously temperamental. Don't be put off by assuming it is either tough or chewy, this needn't be the case and I'll give you comprehensive instructions to avoiding it. It's so worth doing if you get it right- and I'm confident you will. The little tightly curled pink tentacles that nestle amongst the translucent stock and onion are so delicate and beautiful, especially pitted against the greens of the parsley and celery. I find it impossible to work with octopus without going into a rapture over their aesthetic.<br /><br /><br /></span></div><div style="text-align: left;"><span style="font-weight: bold;">1 large octopus, cleaned and frozen</span><br /><span style="font-weight: bold;">1 bulb of Fennel</span><br /><span style="font-weight: bold;">4 stalks of celery</span> <span style="font-weight: bold;"><br />2 white onions</span><br /><span style="font-weight: bold;">1 jug fish stock</span><br /><span style="font-weight: bold;">2 cups white wine</span> <span style="font-weight: bold;"><br />2 bulbs garlic</span> <span style="font-weight: bold;"><br />Large handful parsley</span> <span style="font-weight: bold;"><br />Plenty of cracked black pepper</span><br /><br />Start by warming a large pan with a generous amount of olive and preparing your octopus if it hasn't already been done. It's important to freeze your octopus as it tenderizes it, and prevents you having to give it a good beating with a rolling pin before cooking.<br />Place the octopus (whole and unchopped) into the pan and add the garlic. Leave for a couple of minutes for the octopus to release its natural juices into the oil and then add a cup of white wine and the chopped onion.<br />Add the fish stock (I like to use the jelly stock) and bring to the boil, reducing immediately to a simmer. Whilst this simmers, chop the celery and fennel into slices. Add to the pan with the chopped parsley, reserving a little.<br /><br />Now leave! With octopus and squid there is a cardinal rule you must abide by- <span style="font-weight: bold;">never</span> cook between 4 and 45 minutes! For a soft and tender squid (a chewy, rubbery texture is the main reason most people dislike this maligned creature. It is not in fact an accurate description and it is easily avoided, as long as you cook it correctly.) you should either fry it gently for less than four minutes, or stew it for over forty five. Anything on either side or between this tricky times can be disastrous.<br /><br />After about forty minutes, remove your octopus with a slatted spoon. Slice up thickly and return to the pan, checking the texture. You should be able to slide a knife into it to gage its tenderness, but I like to taste test it! It may need an extra five or ten minutes- don't be afraid of going with your instinct. After about 55 minutes, my octopus went from being ever so slightly al dente to perfectly smooth and soft.<br /><br />When its ready, add another cup of white wine and plenty of cracked pepper. Stir, and remove from the heat. The fish stock should make the stew nice and salty, but if you do like to season you're dishes, don;t do it till this point- adding salt any earlier to seafood will dry it out and toughen it up- don't do it!<br /><br />Dish the stew into bowls and top with extra pepper (you can never have too much pepper in my book- the same applies to onion) and a second handful of parsley.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeqzuzoIMaOIlyGsM3yIN5U5uS2rj-pNP6mKbDl6ZhmUo-YcEz_z9FASJkpzhNMf-e7Ql-OeMapv4t_KLQhHJfTKwNAcCDn1hsfg0Nvx7odz697GwlmS4Wf1-TQCcZnabwf9QrD3fVAE/s1600/stew+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKeqzuzoIMaOIlyGsM3yIN5U5uS2rj-pNP6mKbDl6ZhmUo-YcEz_z9FASJkpzhNMf-e7Ql-OeMapv4t_KLQhHJfTKwNAcCDn1hsfg0Nvx7odz697GwlmS4Wf1-TQCcZnabwf9QrD3fVAE/s320/stew+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5682930651787427170" border="0" /></a><br /><div style="text-align: center;">xxx<br /></div></div></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-50757990868350027672011-12-02T14:18:00.000-08:002011-12-02T14:19:32.994-08:00Winter Warmers: Dishoom ChaiThis week has seen a fog descend over London and the temperatures drop. Perfect time for the epicurean explorers to don their knit wear (another silver lining on the snow cloud) and head out to explore what the city has to offer. <span style="color: rgb(191, 191, 191);"><br /><br /></span>If like me, tired old identi-kit pub Christmas menus just don’t leave you feeling festive, and your mulled wine soaked liver is calling for some excitement, don’t think of passing through Covent Garden without dipping into <b>Disoom</b> on Upper St Martin’s Lane, where nothing will warm you from the inside out like a Dishoom naughty Chai. Cosy into a booth and order one of their Dishoom Chai’s with a twist… They are, according to the Dishoom Wallahs themselves <span lang="EN-US">“<i>like a warm hug from a familiar friend. Who you suddenly realise is really pretty sexy.”</i></span><br /><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz8RkqUSYdlASsXutOB1JyJVdKwPVATLrGMzsSNAe3gSgZVs6vmsktLtcx-lOdgFFQwCdzwn05974v2aYdFavj94CUQeonKozo0fSDVSExl36odOb7t3ZUCw5iFjsEMcasbrjsYFf64A/s1600/chai.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 165px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5681658051387791074" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz8RkqUSYdlASsXutOB1JyJVdKwPVATLrGMzsSNAe3gSgZVs6vmsktLtcx-lOdgFFQwCdzwn05974v2aYdFavj94CUQeonKozo0fSDVSExl36odOb7t3ZUCw5iFjsEMcasbrjsYFf64A/s320/chai.jpg" border="0" /></a></p><p align="center"><span style="font-size:85%;"><em>Photo courtesy of <a href="http://www.dishoom.com/">http://www.dishoom.com</a></em></span></p><em></em><p><br />For those of you truly chilled to the bone, I recommend the lethally strong <b>Cognac Chai</b>; Chai with Christmas spices and a powerful kick of Hennessy VSOP. (A couple of these makes a delightful- and this is tried and tested- booze jacket.) Or if you need your chocolate fix (and I know there are those of you are out there) there is the <b>Chocolate Chai</b>, a decadent cupful of dark chocolate liqueur, Chai and Bourbon, topped with chocolate shavings.<br /><br />It’s hard to resist the <b>Bailey’s Chai</b>- the new kid on the block that could give White Russians and Irish Coffees a run for their money. Smooth <span> </span>and comforting, it is topped with a cool layer of fresh cream, which cuts through the warmth and richness of the Bailey’s/Chai combo.<br />My personal favourite, which somewhat caught me by surprise, was the <b>Egg Nog Chai</b>. If you’re less of a lush than me and only drop in for one cup to warm the cockles of your heart, than this is the one I would recommend. The classically festive Egg Nog is mixed with Chai and Hennessy VS before being dusted with cinnamon for an ultimately Christmas-y Chai. <span> </span>Whichever you choose, you are guaranteed to leave feeling warm bellied and full of Christmas ‘cheer’.<br /></p><p style="line-height: normal; margin-bottom: 0pt;" class="MsoNormal">xxx<br /></p> <p style="line-height: normal; margin-bottom: 0pt;" class="MsoNormal"> </p>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-3216620124685691902011-11-29T07:41:00.000-08:002011-11-29T07:43:13.660-08:00Winter Warmers<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> 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name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} </style> <![endif]--><span style="font-size: 11pt; line-height: 115%; font-family: "Calibri","sans-serif";">Oh the excitement, boys and girls! I have a few new regular features lined up for you here at LouLovesFood…<br />The best place to begin would be with <b style="">Winter Warmers</b>- tips and guides to the best cafes, bars and outings to keep you fed, warm and perky through the long cold winter season. And with Christmas creeping onto the horizon, infiltrating its way into every shop window and restaurant menu, now seems like the time to start.<br /><br />If you have any recommendations of places to eat, or things to see and do which you would like to share with the world and see featured, please feel free to get in touch!<br /><br />louloves@mail.com<br />http://www.twitter.com/loulovesfood<br /><br />xxx<br /></span>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-60479696704651702402011-10-17T09:17:00.001-07:002011-10-17T09:57:52.323-07:00Porridge of the Week SPECIAL<div><div align="center"><strong><u><span style="font-size:180%;"></span></u></strong> </div><div align="center"><strong><u><span style="font-size:180%;">Porridge of the Week<br /><em>Fruity crumble porridge<br /></em></span></u></strong><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_62bCtXgz0XkK0q4_2x6Uw7TRjxm3f6_hjRjHOQzhKXrbafOkKXUMqwlWT2BNIQ_ajnudaaonFLVr_PYK0TYtvdj9G2oTKjt5zclkOHDPn8WXPfWaloo6lu3IyAH6SCnUs_oh2mv_ow/s1600/apple+crumblr+porridge.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 231px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5664498713894307090" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_62bCtXgz0XkK0q4_2x6Uw7TRjxm3f6_hjRjHOQzhKXrbafOkKXUMqwlWT2BNIQ_ajnudaaonFLVr_PYK0TYtvdj9G2oTKjt5zclkOHDPn8WXPfWaloo6lu3IyAH6SCnUs_oh2mv_ow/s320/apple+crumblr+porridge.jpg" border="0" /></a><br /><em>The other night, whilst mindlessly surfing the internet, I was hit suddenly with an exciting fact- that tomorrow (Monday, 10th October) was <strong>World Porridge Day</strong>. After my initial amazement that this event had somehow escaped my discovery until this point, I gathered myself together and began feverishly planning a recipe for the morning that was worthy of the occasion. I decided the recipe should involve a certain degree of preparation and should ideally use some seasonal or hand made ingredients. Having a box full of harvested apples from a friends garden, I decided on <strong>Apple Crumble Porridge</strong>, a deconstruction of the classic British pudding, using home made compote and granola. I set about cooking it up immediately.<br /><br />This recipe involves more preparation than the average porridge, but it's worth the extra effort, and has a luxury finish that I think is worthy of the occasion. The blackberries give it a really rustic homely touch. </em><br /><br />So.<br /><br />The night before you will be eating the porridge, start by making the apple compote. Peel and chop <strong>cooking apples. </strong>In a pan, melt some butter and the apples with a dash of hot water and four tablespoons of <strong>brown sugar</strong>, a sprinkling of <strong>cinnamon</strong> and a <strong>vanilla pod</strong>. Simmer until the apples break down and thicken. This should take about half an hour. Keep it thick and chunky, or puree with a hand blender if you wish.<br /><br />Make the <strong>granola</strong>- the recipe for which can be found <a href="http://http//loulovesfood.blogspot.com/2010/08/how-to-make-granola.html">here</a>.<br /><br />Leave the compote in the pan overnight for the vanilla to infuse. In the morning, heat up your porridge and add a small sprinkling of <strong>nutmeg</strong>. Remove from the heat and spoon in a spoonful of compote and a handful of fresh blackberries, and blueberries if you wish. Tip into a bowl and top with extra compote. Sprinkle generously with granola and serve!</div><div> </div><div>xx</div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-15083862392936847842011-10-09T12:13:00.000-07:002011-10-09T12:49:01.368-07:00Dinner: Bengali Salmon Parcels<div><div align="center"><br /><span style="font-size:130%;"><u><strong>Bengali Salmon Parcels<br /></strong><em>With broad beans and cumin carrots</em><br /><br /></u></span> </div><div align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AxmE1XIRHka_KUFcT5n2tlKUVhZf_IlEfb4i8cL4lRtJAM21z-noJvcVrrN1CzCrmj48Qp4YPFJ7RnvYAUm2R6EC8wUQFLbt7kNr3xS5EtqJSSOJrg3ER_uwb5NaZWNGeY7vIXKUX3M/s1600/bengali+salmon.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 238px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5661573698867117746" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AxmE1XIRHka_KUFcT5n2tlKUVhZf_IlEfb4i8cL4lRtJAM21z-noJvcVrrN1CzCrmj48Qp4YPFJ7RnvYAUm2R6EC8wUQFLbt7kNr3xS5EtqJSSOJrg3ER_uwb5NaZWNGeY7vIXKUX3M/s320/bengali+salmon.jpg" border="0" /></a></div><div align="left">I was cooking with Simon tonight and he introduced me to this recipe. It was beautiful- I love salmon as it is, but this was delicate with a real kick, and also took almost no time at all to prepare and cook. Whilst mixing the yoghurt with the freshly blended spices I had a feeling it was going to be a bit special, so I grabbed my camera and paid attention...<br /><br />Here be the recipe:</div><div align="left"><br />salmon fillets<br />1 tsp each ground cumin and turmeric<br />1 tbsp wholegrain mustard<br />3cm piece root ginger<br />1 garlic clove , peeled<br />small bunch coriander , chopped<br />2 green chillies , seeded and sliced<br />200ml Greek yogurt<br /><br />1.Rub the <strong>salmon</strong> with the <strong>turmeric</strong>,<strong> cumin</strong>and <strong>mustard</strong>. Put the <strong>ginger</strong>, <strong>garlic</strong>, <strong>coriander</strong> and most the <strong>chillies </strong> in a food processor and whizz together. Add the <strong>yoghurt</strong> and some salt and whizz again.<br />2. Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp). Take 4 sheets of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate. Cook in the oven at 220C/ fan 200C/gas 7 for 8 minutes.</div><div align="left"> </div><div align="left">I served it with broad beans and cumin carrots- made simply by tossing cumin seeds in butter in a pan with a little sugar, and stirring through carrots as they steam- and the remaining yoghurt on the side. </div><div align="left"> </div><div align="left">xxx<br /></div></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0tag:blogger.com,1999:blog-5517176272440695540.post-6895011482259734112011-10-09T02:58:00.000-07:002011-10-09T03:08:58.705-07:00Food Fact of the Day<div><div><br /><br />In accordance to people's changing tastes, <strong>Cheddar</strong> is getting <strong></strong>sweeter<strong></strong>, becoming less dry and nutty, and more sweet and smooth.<br />This is not done by adding sugar or anything as unappealing, but simply by using a different type of <strong>bacteria</strong> .<br /><br /><strong>Cheddar Cheese</strong> was discovered 800 years ago, by accident, in Cheddar- giving it its name.</div><div> </div><div>xxx <br /><br /></div></div>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com1tag:blogger.com,1999:blog-5517176272440695540.post-60201400045106503072011-09-15T08:15:00.000-07:002011-09-15T08:20:13.069-07:00Argentinian Travel Journal<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMVHbBIFLwTsPGIlw2PrkdF0kq-MmE3utNKl_Uyqi6ql0fHRqLCoY_nyUgDJ5_PkQ44OjbY5nS2FF-V3fbLYMKnkI8c3JWkY4G_7SnKqGtk7_RXmM6De-BLhaYuz8b_1wRRAqOQ0u3Is/s1600/2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMVHbBIFLwTsPGIlw2PrkdF0kq-MmE3utNKl_Uyqi6ql0fHRqLCoY_nyUgDJ5_PkQ44OjbY5nS2FF-V3fbLYMKnkI8c3JWkY4G_7SnKqGtk7_RXmM6De-BLhaYuz8b_1wRRAqOQ0u3Is/s320/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5652605900952932402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1It99qclrjQaLs64O9l963z88VuisfO8d8QIHKSrls3y18WkI6Fq-xhbewWDZJvGzT7VLRVhh-4LqQiFmNPeyYF8ZO_R1EQD-N_xlieeho-B0aPeEwDpQb2aoA2fOs6vR-PIbRT23UZc/s1600/12.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1It99qclrjQaLs64O9l963z88VuisfO8d8QIHKSrls3y18WkI6Fq-xhbewWDZJvGzT7VLRVhh-4LqQiFmNPeyYF8ZO_R1EQD-N_xlieeho-B0aPeEwDpQb2aoA2fOs6vR-PIbRT23UZc/s320/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5652605896918107874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhooimDSsDksUg-Ihkz3EGvCzTdkW69QnYQq3prOwqJQFthMXx2pZAM_JqliRtAxxzXBuoP6cXyaqf90akYzd_G7j9rcY5WoVc8GUsWXzbzkBjIaJU-a24u_uKA6JYlnm4TX9muYYf1l8/s1600/13.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhooimDSsDksUg-Ihkz3EGvCzTdkW69QnYQq3prOwqJQFthMXx2pZAM_JqliRtAxxzXBuoP6cXyaqf90akYzd_G7j9rcY5WoVc8GUsWXzbzkBjIaJU-a24u_uKA6JYlnm4TX9muYYf1l8/s320/13.jpg" alt="" id="BLOGGER_PHOTO_ID_5652605898407788034" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH8WyryzXyvSnA_pQJ5erQgRelryHr2s3WVpAbem9oKqGC1tqv9677QQNsBBIiMvxesGsctTuk5Wk70LpZbWVHbbYSXajjakFazePCN-6XKA0SjxeHRwxCi4-wS4jmuSz1Hq9cbbgS3Q/s1600/9.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH8WyryzXyvSnA_pQJ5erQgRelryHr2s3WVpAbem9oKqGC1tqv9677QQNsBBIiMvxesGsctTuk5Wk70LpZbWVHbbYSXajjakFazePCN-6XKA0SjxeHRwxCi4-wS4jmuSz1Hq9cbbgS3Q/s320/9.jpg" alt="" id="BLOGGER_PHOTO_ID_5652605895002064818" border="0" /></a>Louhttp://www.blogger.com/profile/07005759548359260915noreply@blogger.com0