tag:blogger.com,1999:blog-12531548777423044952024-03-06T11:22:51.170+11:00The InTolerant Chef ™Tolerate: to allow;exist or occur without interference.
Intolerance: unable or indisposed to tolerate; unwillingness to recognise and respectThe InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.comBlogger254125tag:blogger.com,1999:blog-1253154877742304495.post-78401231852711859412015-09-08T18:26:00.000+10:002015-09-08T18:26:03.601+10:00In My Kitchen- September 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy September and Welcome to Spring everybody!<br />
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I'm slowly on the mend from my various bits and pieces, just starting to feel well enough to resent the hay fever that strikes about this time of year :) <br />
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Luckily I was able to escape a little of the Winter Woes with a trip away to the Tropic Isles with my family. We had a wonderful time celebrating my parents 50th and our 25th Wedding Anniversaries and the pampering we received while cruising was just what the doctor ordered<br />
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A new season and a new month is also the time for sweet Celia's series In My Kitchen. A roundup of all that's new and exciting in many kitchens around the world. Check out the rest of the links <a href="http://figjamandlimecordial.com/2015/09/01/in-my-kitchen-september-2015/" target="_blank">here</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbRMKj5-HjJthOgbtPvoFwg7XE3XC1vEVjPlqSAXJvLOJwob8KyIodybAtoFJXxu4y6HZZYHfpnlZRelY6LDc2f4ii6_YWQwRPHUQ6n3zVqlPy-rMze_sLsXf_VksuLBp-oMB7IJ47PE0/s1600/IMK+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>and enjoy a virtual holiday of your own<br />
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In My Kitchen...<br />
is a Recipe Book from New Caledonia. Lots of delicious recipes in here to keep the holiday vibe going<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ptKQ-ykc_pCGmBzG68hpYl9sh8MYONy26QIWnJRhjLtJYE-9xg18eJ6rVwR5qpm25wDWpen6BHdKe9cgmJ2Hz469A0XeIj0ldqqekOjlpiGL2awT6E0c4-ZPMrtQVn6i8b9RxgxW5sk/s1600/cruise2+259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ptKQ-ykc_pCGmBzG68hpYl9sh8MYONy26QIWnJRhjLtJYE-9xg18eJ6rVwR5qpm25wDWpen6BHdKe9cgmJ2Hz469A0XeIj0ldqqekOjlpiGL2awT6E0c4-ZPMrtQVn6i8b9RxgxW5sk/s320/cruise2+259.JPG" width="320" /></a></div>
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Unfortunately it's written in French. My high school language classes sure come in handy sometimes :)<br />
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In My Kitchen...<br />
are these oh-so-pretty shells that have been encased in wood to create little bowls and shell tipped serving ware to go with them. These were also from Noumea<br />
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In My Kitchen...<br />
is another polished shell to use as a small plate and some shell butter/pate/cheese knives to match. These were picked up at a little market stall in Fiji for only $5 the set<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6kHlWNthdIZ220KwrHalNU2BXcUOkEQYKopEpYhIu1fMarz23lhHdMMfe-Yu_7TbkRQz6JBKV8bIwJ4TgNV5PVl8oy8L-5aeXUgz8eE0Mmt13_FcWpVElbb-gwS5iHeFKfqIm-i2JHo/s1600/cruise2+267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6kHlWNthdIZ220KwrHalNU2BXcUOkEQYKopEpYhIu1fMarz23lhHdMMfe-Yu_7TbkRQz6JBKV8bIwJ4TgNV5PVl8oy8L-5aeXUgz8eE0Mmt13_FcWpVElbb-gwS5iHeFKfqIm-i2JHo/s320/cruise2+267.JPG" width="320" /></a></div>
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In My Kitchen...<br />
is some cutlery from Vanuatu. Ever since BigJ bought me home some Korean eating utensils from Korea I've liked the idea of collecting a set from each new country we visit. A practical present indeed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFwWoCug2Ks4Z5m4bR0rtWy-6YQfR9QuoBMUVLFWqYAoA_FqUpunibgq8TRy2ncU6KSzwpV76vDOH6MRyfRpc2D1aNU9SG9PyTlNjoBlsJXWt5Xe_r-pY0WIR1o3IToQq49QDqbZFpBM/s1600/cruise2+268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCFwWoCug2Ks4Z5m4bR0rtWy-6YQfR9QuoBMUVLFWqYAoA_FqUpunibgq8TRy2ncU6KSzwpV76vDOH6MRyfRpc2D1aNU9SG9PyTlNjoBlsJXWt5Xe_r-pY0WIR1o3IToQq49QDqbZFpBM/s320/cruise2+268.JPG" width="320" /></a></div>
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In My Kitchen...<br />
is a lovely shell handled set from Port Villa, Vanuatu<br />
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In My Kitchen...<br />
are yet more shell serving ware from Port Villa. I just couldn't resist the gorgeous, pearly sheen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-17G0JS4AczqAB735J9lSvmSlR74eRHtVK37Ffh9j8ugCqK0XPpXk0u7G-ysOhq6i1bRNY64m6aVyGnenVNcbSOV0-7wGAICk6A8gBWEMPq0cedzceHBfNVN-7wsTkJ6vxA3OJti9ys0/s1600/cruise2+273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-17G0JS4AczqAB735J9lSvmSlR74eRHtVK37Ffh9j8ugCqK0XPpXk0u7G-ysOhq6i1bRNY64m6aVyGnenVNcbSOV0-7wGAICk6A8gBWEMPq0cedzceHBfNVN-7wsTkJ6vxA3OJti9ys0/s320/cruise2+273.JPG" width="320" /></a></div>
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In My Kitchen...<br />
has got to be the weirdest eating utensil that exists- a Brain Fork. Used by certain Fijian cannibal tribes to dig the brains out of their enemies skulls in order to consume them. This is littlej's souvenir, she likes oddities. I think I'll make her a big pasta dish for dinner, the four prongs at the end look like they'd be great at swirling up the spaghetti!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2OgqAHRBKuGAA8cyEtDnaQDoRN7eU6TUh9xM3P3dI-b4qFEeCCmn6z7ss0HV4C0Cn5C9repJ5fcNvOANq1im3p_g7na98wVvieanZW1EL4xuzHffGEFi1BHZXxMVnslOfim9BuYwrCo/s1600/cruise2+279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2OgqAHRBKuGAA8cyEtDnaQDoRN7eU6TUh9xM3P3dI-b4qFEeCCmn6z7ss0HV4C0Cn5C9repJ5fcNvOANq1im3p_g7na98wVvieanZW1EL4xuzHffGEFi1BHZXxMVnslOfim9BuYwrCo/s320/cruise2+279.JPG" width="320" /></a></div>
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In My Kitchen...<br />
is yet more coconut shell and shell utensils. Another great find in Fiji<br />
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In My Kitchen...<br />
are some Vanilla Pods. I missed out on the one tour I really wanted to take, a visit to a Vanilla Farm. I was so disappointed, but cheered up when a local bus driver gave me the lovely, plump pod on top from his own little plantation. He also smeared some seeds all over our faces to perfume us- very nice but the tiny black seeds stuck like crazy and I was still finding them in my hairline for a couple of days. The bottom phial has some locally grown pods from New Caledonia and the farm that we missed out on<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN7jar4i9hw9KbRygrtKwJ7Cboes9klZLO3RRkAl6F0RYuIN0b9afSEgKQWSVpdTNR7ZX1S7JDozUu9WE4YnwWDk3ZD7qvma14Ad7XqkdVzOtL0RpIEKzMBMyGkB_ZDrOVR0U579wAIo/s1600/cruise2+283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN7jar4i9hw9KbRygrtKwJ7Cboes9klZLO3RRkAl6F0RYuIN0b9afSEgKQWSVpdTNR7ZX1S7JDozUu9WE4YnwWDk3ZD7qvma14Ad7XqkdVzOtL0RpIEKzMBMyGkB_ZDrOVR0U579wAIo/s320/cruise2+283.JPG" width="320" /></a></div>
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In My Kitchen...<br />
is some absolutely delicious coffee from a small island in Vanuatu. We visited the factory in Port Vila and were served by an Aussie behind the counter. He was the son-in-law of the owner, and was in the process of moving there from Canberra. He actually lives not more than 10 minutes from us back here at home- what a co inkydink! If you'd like to try some of this yumminess, you can find it at Oxfam Shops or you can order it online here: <a href="http://www.tannacoffee.com/">http://www.tannacoffee.com/</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UviUywLu5ecOIewzKMihZMAQeFHXcEKUz0iYPXG0snOVPwSqL53Vr2rENf0YAMBKQbpXAnxhYSo_mPwhu-olWwBq2wUivLfW-j_KSLxaB5eljRVtm6In9cIKGH3AJ8DPt791Drv8Gw/s1600/cruise2+284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UviUywLu5ecOIewzKMihZMAQeFHXcEKUz0iYPXG0snOVPwSqL53Vr2rENf0YAMBKQbpXAnxhYSo_mPwhu-olWwBq2wUivLfW-j_KSLxaB5eljRVtm6In9cIKGH3AJ8DPt791Drv8Gw/s320/cruise2+284.JPG" width="240" /></a></div>
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In My Kitchen...<br />
is a lovely little Asian-style Soup Spoon made from Buffalo Horn. Picked up in our travels somewhere, but I'm afraid I can't remember which island it was from<br />
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In My Kitchen...<br />
is the official Cookbook from our cruise line, Princess Cruises. The food on board was A-MA-ZING and great care was taken to ensure all was safe for my food InTolerances. I was totally blown away, and certainly didn't expect the quality (or quantity!) that was available. Everything from lobster, crab, duck, venison, pheasant and even guinea fowl- yummy, yummy, yummy!<br />
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So many recipes to choose from!<br />
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In My Kitchen...<br />
is a very cheeky Tea Towel bought for me at a market stall. The islanders seem to be quite comfortable with their colourful past and luckily seem to have a good sense of humour to go with it as well :)<br />
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So Dear Readers, what's the weirdest kitchen utensil you've come across and have you ever tried cruise line food?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com9tag:blogger.com,1999:blog-1253154877742304495.post-66125965829905227912015-06-18T22:47:00.001+10:002015-06-18T22:47:40.404+10:00Remember Me?<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm still here Dear Readers!<br />
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I'm so sorry for simply vanishing over the past few months. As the photo shows I've recently had yet another surgery- this time on my right wrist - which has meant I've been extremely restricted with use and function of my dominant hand. No writing, no cooking, no typing and no blogging... at all<br />
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After a few setbacks I'm now slowly on the mend, but still in a special splint. Regular hand therapy and exercises have worked wonders, and I'm hoping to be back to regular programming very soon indeed<br />
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I will be pretty much completely off line again for the rest of the month, but even if I don't comment or show up on your blogs I'm still checking in and reading all your posts. You guys are my foodie family and community, I've missed you all so very much! I plan on posting an In My Kitchen link for July, and I hope by then to be rehabilitated enough to do some recipes as well<br />
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In the meantime, Happy Mid Winter and see you all in a few short weeks!<br />
Love Rebecca, The InTolerant Chef, Xo xo<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com13tag:blogger.com,1999:blog-1253154877742304495.post-76526713513457683982015-02-28T15:54:00.002+11:002015-02-28T15:54:06.675+11:00Korean Seafood Pancake- Haemul Pajeon<div dir="ltr" style="text-align: left;" trbidi="on">
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Anyone who's a regular reader of my little blog will know that the InTolerant household has a deep love of Asian food<br />
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Our love affair with Chinese Dim Sum or Yum Cha is well documented, and Thai, Indonesian and Vietnamese food is on our dinner menu probably more than any other type of cooking. I have to admit though that we've never delved very deeply into Korean.<br />
Bulgogi and Korean style BBQ are firm favourites, but it wasn't until BigJ travelled across to South Korea on business last year where he tried and fell in love with some key ingredients (see <a href="http://intolerantchef.blogspot.com.au/2015/02/in-my-kitchen-february-2015.html" target="_blank">here</a>) that I decided to do a bit of research and try a few Korean recipes at home<br />
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In a fortuitous bit of Serendipity, I caught an episode of Korean Food Made Simple on Foxtel this week where cook Judy Joo was making a yummy looking seafood pancake. It seemed like such an easy and delicious recipe that once I make it I just had to share it with you all. It doesn't actually need many Korean ingredients and is easy to change up to gluten free without any loss of taste or texture at all- yummo!<br />
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Judy Joo's Seafood Paejeon Korean Pancake<br />
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150grm gf SR Flour<br />
300ml cold Water<br />
2Tab Korean Soybean Paste (*not always gluten free, so substitute with mild gf Korean Chilli Paste, gf Miso or even gf Oyster Sauce)<br />
10 large Prawns<br />
4 Scallops<br />
5 Spring Onions<br />
2 large Red Chillis<br />
2 Garlic Cloves<br />
Salt and Pepper<br />
Oil for frying<br />
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Dipping Sauce<br />
2 finely diced Spring Onions<br />
4 tab gf Soy Sauce (Kikkomans is great)<br />
1 1/2 tab gf Rice Vinegar<br />
1 tab Sesame Oil<br />
1 tab crushed toasted Sesame Seeds<br />
1 tab Korean Chilli Flakes/ finely diced chilli<br />
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For the sauce: simply combine all the ingredients together in a small bowl and let the flavours mingle while you make the pancakes<br />
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For the Pancakes:<br />
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Cut the prawns in half through back and remove the black line. Slice the scallops through in thirds making nice thin slices as well<br />
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Julienne the spring onions lengthwise- I used this nifty little tool that you just drag through, easy-peasy<br />
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Finely chop the chilli, leave the seeds or not depending on what amount of zing you enjoy<br />
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Slice, chop or grate the garlic finely as well. For this type of recipe I like to use a microplane as biting into a big chunk of raw garlic in a pancake isn't actually that pleasant<br />
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This is the Korean Soybean Paste, Doenjang. There are some on the market that are gluten free, but otherwise substitute as suggested<br />
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My lazy style to avoid washing up is to just pop all the ingredients in a bowl as they're ready<br />
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Mix it all around well until nicely combined and covered with batter<br />
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Heat some oil in a pan over medium heat and add about one third of the batter. Fry for about 3-4 minutes, or until golden brown and crispy on the bottom<br />
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Flip over carefully and cook the other side until golden as well, about another 3 minutes or so. Make another 2 with the rest of the batter<br />
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Doesn't this look pretty- so brown and crispy!<br />
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Cut the pancake into smallish squares or wedges. No knives are on a Korean table so everything should come to the table chopstick sized<br />
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Serve while still hot and crispy with the dipping sauce<br />
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What a yummy dish indeed, the seafood is protected by the batter so it's just cooked through, still soft and sweet and the shredded spring onions mellow with the cooking. If all Korean food is this tasty, I can definitely see it becoming a staple on our table in the very near future too!<br />
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So Dear Reader, what's your favourite Asian cuisine, and have you tried much Korean food before?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com14tag:blogger.com,1999:blog-1253154877742304495.post-59531133024149604002015-02-11T18:13:00.002+11:002015-02-11T18:13:04.557+11:00A Quick Fix Mix for Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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We all live such very busy lives nowadays<br />
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I'm really very fussy about what I feed my family, and although I'll buy and grow as much real, fresh food as possible, I do tend to buy ready made snacks for work and school lunches<br />
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We all need a little cheat now and then, whether it's buying ready made or packet mix, and the cheatingest packet pre-mix of all are those shake and mix Pancake jugs. littlej in particular is a fan of these, the lure of a quick treat for a weekend breakfast is hard to resist- especially if she can bribe me into buying the packet for her by offering me breakfast in bed on the occasional Saturday morning<br />
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These mixes can be pretty pricey when you think about the cost of the raw ingredients, so I wanted to try and make my own. I was so very happy with the results both with cost and flavour, that I just had to share it with you all and hope you can persuade someone into making you breakfast in bed too :)<br />
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Better than the ones in the shop!<br />
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Gluten Free Pancake Pre-mix<br />
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6 cups gf Plain Flour<br />
2 cups dried Milk Powder (or leave out for dairy free)<br />
1/2 cup White Sugar or Castor Sugar<br />
1/3 cup gf Baking Powder<br />
2 tsp Bicarb Soda<br />
1 tsp Salt<br />
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Pop everything into a big bowl together<br />
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Mix very, very thoroughly. You could sift it together if you really want to, but I just run a whisk through it until it's lovely, light and combined<br />
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Fill a nice big jar or container with the yummy mix. My jam funnel came in very handy for this- no spills at all :)<br />
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Make sure you write the instructions/ratio down so there's no mistake,<br />
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Of course the next logical step is to use some of the mix to make, of course, Pancakes!<br />
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2 cups of Pre-mix (I like my pancakes nice and thick and fluffy. If you like yours thinner and more crepe like, use maybe just one cup instead)<br />
1 cup of Water (or milk if you didn't use dried milk powder)<br />
1 Egg<br />
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Chuck them all in together<br />
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Mix briefly. Now just a tip, all gluten free flour mixes are different combinations of flours and starches so they may vary in density once mixed with the water. Just thin it down until it's the perfect consistency for you<br />
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Pour about half a cup at a time into a pre-warmed buttered or oiled pan and wait until small bubbles appear on the surface and the top is slightly set<br />
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Flip your little beauty over, let it puff up and finish cooking through. When it's done it should bounce back slightly when you press on it lightly with your finger<br />
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Using the ratios given, you will get 6 fabulous, fluffy flapjacks, but of course that depends how big you make them :)<br />
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So simple, so quick and easy! I figure with a big jar of this in the pantry the odds of BigJ making me breakfast in bed on Valentines Day just went up a notch or two :)<br />
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What a perfect gift, or a great hint that a wonderful, yummy breakfast is only a minute away!<br />
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So Dear Readers, do you often have breakfast in bed and do you use a lot of pre-mixes or is it strictly 'from scratch' for you?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com20tag:blogger.com,1999:blog-1253154877742304495.post-50439266453654587202015-02-02T17:57:00.002+11:002015-02-02T17:57:10.043+11:00In My Kitchen- February 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
It's been a busy, busy week in the InTolerant household<br />
<br />
BigJ is back at work for good and littlej has started another year of school. I peeked inside her math textbook, recoiled, shuddered and slammed it shut hard. There were hardly any numbers, it was full of letters and symbols and...stuff that looked scary. Surds and sines and imaginary numbers and things that looked like they belonged on one of The Big Bang Theory's whiteboards rather than in my daughters homework.<br />
I can cut a chicken to serve 8 and divide a cake into 16 slices, but that's about the extent of it. She'd better not need any help from me in this subject!<br />
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The start of this week has also bought the start of this month- and we all know that means the latest edition of In My Kitchen, yay :) To check out what's happening in lots of kitchens around the globe, just go to darling Celia's blog <a href="http://figjamandlimecordial.com/2015/02/01/in-my-kitchen-february-2015/" target="_blank">here</a> for the full list, and of course feel free to join in the fun as well <br />
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<br />
In My Kitchen...<br />
is a stunning Mother of Pearl Caviar Spoon that my Mum bought back from the Philippines. Stainless steel and silver spoons aren't used for the precious, expensive little fishy eggs as they might leave a metallic taste or taint... now if I only had some caviar!<br />
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In My Kitchen...<br />
are some beautiful blue glassware, courtesy of my friend Pony. She said she was tired of my old, thick, scratched ones and it was well past time for some new. The prettiness is just a sign of her unerring good taste, if it wasn't already obvious in her choice of friend :)<br />
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<br />
In My Kitchen...<br />
also from Pony, so cute little Mason Jar Mugs. Won't these be nice full of maple syrup alongside some pancakes!<br />
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<br />
In My Kitchen...<br />
a great cookbook from a chef I really admire. Full of interesting and inventive dishes that I just can't wait to get my teeth into<br />
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<br />
In My Kitchen...<br />
a fun and fantastic Paella Set from MiddleC. I've been wanting a paella pan for ages, but couldn't justify it- isn't it nice when someone takes that decision out of your hands :)<br />
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<br />
In My Kitchen...<br />
are some Korean Ingredients that BigJ fell in love with on a recent trip there for business. He absolutely adores the Ssamjang paste and we've been having lettuce wraps filled with grilled steak,rice and veggies smeared with this lovely, pungent, spicy sauce<br />
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<br />
In My Kitchen...<br />
are some elegant Korean Table Utensils that BigJ bought back for me. The poor guy didn't have much time at all for sightseeing or shopping, but he still managed to get his priorities right and bring home presents for us all :)<br />
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<br />
In My Kitchen...<br />
is some Earl Grey infused chocolate from T2. The bergamont flavours of Earl Grey match beautifully with the smooth chocolate- yummo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47ekDNuEkmPP6JJFAPpHf_1N3b7Ys_Rp8F43TgPba9DHeNUq3P-CdecgroHaYDpFg6LJWeY0Y_KgmHmrs-pXztlEYmcYqKNGxkOAiJMcb-ThKwl99j-XD4IRlf6iAWfErXXbSC15Wai0/s1600/imkfeb+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47ekDNuEkmPP6JJFAPpHf_1N3b7Ys_Rp8F43TgPba9DHeNUq3P-CdecgroHaYDpFg6LJWeY0Y_KgmHmrs-pXztlEYmcYqKNGxkOAiJMcb-ThKwl99j-XD4IRlf6iAWfErXXbSC15Wai0/s1600/imkfeb+001.JPG" height="240" width="320" /></a></div>
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In my Kitchen...<br />
is a Heat Proof Glove. With all the bottling/preserving/jamming I've been doing lately it's come in really handy for grabbing hot jars without scalding my hands as I would usually do<br />
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In My Kitchen...<br />
speaking of preserving, here is my new Bottling Funnel. So much easier for filling jars with volcanically hot jam than just tipping it in and hoping it doesn't splash, or ladling it in tentatively in terror<br />
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In My Kitchen...<br />
is a very small selection of my Summer Preserves. Plum Jam, Plum Sauce, Tomato Jam and Pickles are just the start of my collection- chutneys and passata are still to come<br />
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In My Kitchen...<br />
are some plumdiddlyumptious fresh Figs just bursting with sweetness! Such a wonderful fruit indeed and wonderful sweet or savoury or just straight off the tree<br />
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In My Kitchen...<br />
alien looking but also delicious, Rambutans. Similar to lychees they are going into a big bowl of fruit salad to have with my lactose free yoghurt in the morning<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwXJmQ8XG1m69GIbU4tUJF8lR9dSyokzP3N_-LEMS21O5sUV9XxksOLveE1eBLPMVvk3Sqfy80BJxXoXNeShHlEoART-4DIVnuAAgmffY3i6ColxM5RTkZ0S126-8i7bsSvUdefdVEX0/s1600/imkfeb+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwXJmQ8XG1m69GIbU4tUJF8lR9dSyokzP3N_-LEMS21O5sUV9XxksOLveE1eBLPMVvk3Sqfy80BJxXoXNeShHlEoART-4DIVnuAAgmffY3i6ColxM5RTkZ0S126-8i7bsSvUdefdVEX0/s1600/imkfeb+015.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
another alien looking fruit, Prickly Pears. Who knew that a cactus could taste good? <br />
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In My Kitchen...<br />
Carob Pods found at the local markets. I grew up with carob instead of chocolate for treats and just love its earthy sweetness. My family might shudder when I have a steaming cup of hot carob instead of cocoa, but it's all joy to me<br />
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So Dear Readers, do you have any weird and wonderful goodies in your kitchen this month, and have you ever eaten Prickly Pear before?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com30tag:blogger.com,1999:blog-1253154877742304495.post-58485966526911137342015-01-24T12:46:00.002+11:002015-01-24T12:46:48.056+11:00In a Pickle!<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the time of year when my garden comes into it's own<br />
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We've had LOTS of rain, LOTS of sun, and long, long Summer days. All of this adds up to LOTS of veggies!<br />
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The only thing that's confusing me is that my garden has somehow gone all topsy-turvey.<br />
Normally I have heaps of carrots, capsicums and beans, and struggle to get a cucumber or two growing. But this year the cucumbers are starting to strangle the garden, my carrots are hibernating and my beans reluctantly spat out 6 pods. Who knows? I figure the best way is just to plant, plant, plant and hope for the best. With this weeks rain achieving one third of our annual precipitation in just one day and the bulk of the heat yet to come, my garden may spring into tropical mode and surprise me with bananas growing from the compost heap :)<br />
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Cucumbers aren't great keepers, they really need to be eaten fairly quickly after harvest. I have put them in salads, made instant pickles, juiced them, made cocktails and sorbet, gazpacho, given them away....and still have more than I can deal with. Littlej and I eat a lot of pickles/gherkins, so the logical choice was to process some ourselves for the lean times when the garden hunkers down for winter<br />
Lovely fresh herbs, garlic from the garden and a simple pickling vinegar makes this a nice and easy recipe that will have you wishing you had cucumbers growing in your garden too<br />
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Cucumber Pickles<br />
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5 medium Cucumbers<br />
3 cups White Vinegar<br />
2 cups Sugar<br />
1 head of Garlic<br />
2 Tb Mustard Seeds<br />
Dill<br />
Salt<br />
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Slice the cucumbers nice and thin- the easiest way to do this is with a mandoline slicer<br />
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Layer the the slices in a colander and sprinkle each layer with a dusting of salt. The idea is to allow the salt to draw out some of the natural water in the cucumbers so they will stay crisp and last longer in the pickle. Leave these overnight<br />
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Rinse briefly to remove the salt, then drain well or pat dry <br />
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See how nice and bendy they are now? You couldn't do this with a fresh piece<br />
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Pop the vinegar, sugar, seeds and sliced garlic into a pot and bring to the boil. Let it simmer for about 5 minutes<br />
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While the vinegar is boiling, fold the slices into warm, sterilized jars and add a few sprigs of dill to each<br />
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Pour the hot vinegar into the jars to almost the top, tapping them hard on the bench to make sure there are no air bubbles hiding in the cucumber slices. Make sure the slices are fully covered<br />
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Screw on the clean jar lids then turn the jars upside down briefly so the boiling hot vinegar comes in contact with the lid as well<br />
Let the jars sit on the bench overnight to cool, the lids should pop down as a vacuum is formed and seal the contents perfectly. If any of them don't pop down, put them in the fridge and use first<br />
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You can of course eat these pickles after a day or two, but they really do taste much better indeed if you leave them for a few weeks to mellow and mature. The colour will change from bright green to a sort of khaki, but that's just from the acid and is nothing to worry about at all<br />
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Sweet and tangy, sharp and crunchy and with the fragrance of dill- Perfect with a Ploughman's lunch, delicious indeed!<br />
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So Dear Readers, do you like pickles and what's growing in your garden right now?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com11tag:blogger.com,1999:blog-1253154877742304495.post-14515698983572935782015-01-08T18:48:00.000+11:002015-01-08T18:48:24.979+11:00In My Kitchen- January 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year Dear Readers!<br />
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I hope you had a wonderful Christmas and that the New Year brings you lots of fabulous Fun, Family and Foodie Adventures!<br />
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With the start of a new year and the start of a new month, it's time for another In My Kitchen post. January is an extra fun post as I get to show many of the lovely Christmas pressies my wonderful family and friends gave me over the Festive Season- I'm a very blessed little Chef indeed :) <br />
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If you'd like to join in the foodie fun, check out <a href="http://figjamandlimecordial.com/2015/01/01/in-my-kitchen-january-2015/" target="_blank">Here</a> for the delightful Celia's monthly roundup of In My Kitchen Posts<br />
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In My Kitchen...<br />
is this GINORMOUS Monster Crab Claw! My present to me this Christmas. Yes, that is a full sized dinner plate that it's sitting on :) BigJ had to crack it for me as it was just waaay too hard to get into. The lovely, warm, garlic-buttery goodness was well worth waiting for though. Delicious!<br />
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In My Kitchen...<br />
this absolutely delicious Curry Paste from <a href="http://figjamandlimecordial.com/2015/01/01/in-my-kitchen-january-2015/" target="_blank">Celia</a> She made me promise not to mess with it AT ALL and follow the directions absolutely. Just for the record, I did...nearly :) The recipe wanted the chicken boiled in the sauce until cooked, the only thing I changed was that I browned off my chicken cutlets first. Flabby, pale chicken skin is not appealing at all, but crispy, tasty, browned skin is much nicer. My family LOVED it! I definitely need to find this sauce here in Canberra, I can see it becoming a firm favourite indeed<br />
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In My Kitchen...<br />
a present from <a href="http://instagram.com/thisbloominglife" target="_blank">Ali</a> , some Barberries. I've not used these before, so look forward to trying them very soon <br />
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In My Kitchen...<br />
from <a href="http://www.bizzylizzysgoodthings.com/home/in-my-kitchen-january-2015?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BizzyLizzysGoodThings-Home+%28Bizzy+Lizzy%27s+Good+Things+-+Home%29" target="_blank">Liz</a>, is this beautiful local honey. So sweet and pure, Honey Delight for sure :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPs2WA8ASqpkGWpINoai1rN0i87WEuYJ6yHdeB5KWDwPzKsUD-kpn0TH2qjUgu_1s4djoZkvXpLj-0vafKQ6qT66VIEq98FSCmVs1FNRuHZ2kLflYm4bJP5HaJrpzkl7S3U-w01hoTPFE/s1600/imkjan+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPs2WA8ASqpkGWpINoai1rN0i87WEuYJ6yHdeB5KWDwPzKsUD-kpn0TH2qjUgu_1s4djoZkvXpLj-0vafKQ6qT66VIEq98FSCmVs1FNRuHZ2kLflYm4bJP5HaJrpzkl7S3U-w01hoTPFE/s1600/imkjan+002.JPG" height="320" width="240" /></a></div>
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In My Kitchen...<br />
is a very amazing, very addictive Pedro Ximenez Caramelized Balsamic Sauce. Sooooo gooood! Gorgeous with cheese, strawberries or figs, even on ice cream<br />
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In My Kitchen...<br />
is yummy Saffron White Balsamic. It made an appearance on our Christmas greens, adding a lovely tangy sweetness that really made them special<br />
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In My Kitchen...<br />
for a touch of sleek sophistication on the table, is this very pretty Black Sea Salt. BigJ bought me so many gourmet treats for my Christmas Stocking didn't he :)<br />
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In My Kitchen...<br />
because you can't have salt without pepper, is this cove/cinnamon/nutmeg tasting hot pepper. Very nice for a change from the usual<br />
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In My Kitchen...<br />
some beautiful bottles from BigJ and littlej. Perfect for the hot weather and helping to make sure I drink my 2 litres of liquid a day<br />
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In My Kitchen...<br />
would have been a fantastic gift from BigJ- if it was the right one for my machine! Sadly it doesn't fit my large Kenwood, and being a sale item we can't get a refund from the store :( Not to worry though, this mincer will soon be making an appearance on ebay with all profit gong towards the right model for my machine instead<br />
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In My Kitchen...<br />
are kilos and kilos of plums from my friend Pony's tree. Supposedly an ornamental variety, it fruits prolifically each year with small, sweet, little morsels that shall be transformed into sauce and jam by littlej and I<br />
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<br />
In My Kitchen...<br />
are the first of my tomato harvest. These particular ones start off dark purple and turn red as they ripen. Nothing beats the taste and sweetness of homegrown tomatoes<br />
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In My Kitchen...<br />
a present from MiddleC, is the cookbook from my favourite TV show, Duck Dynasty! I may not have access to all the ingredients like bullfrogs, but there are enough down-home favourites to keep me busy indeed<br />
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So my Dear Readers, have you made any New Year Resolutions, and have you broken them yet? :)<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com15tag:blogger.com,1999:blog-1253154877742304495.post-90660050116177808732015-01-02T19:42:00.001+11:002015-01-02T19:42:04.396+11:00Merry Christmas and a Happy New Year! 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy New Year Dear Readers!<br />
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I hope you had a wonderful Christmas with lots of fun, family, friends and feasting!<br />
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Here at the InTolerant Household we had a lovely time with no <a href="http://intolerantchef.blogspot.com.au/2013/12/christmas-2013-before-and-after.html" target="_blank">Doggy Dramas</a> like last year. Just lots of relaxing and of course, plenty of food as always :) Would you care to share a peep at our day?<br />
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A little treat for Santa- he has to keep his strength up you know<br />
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All wrapped up and ready to go!<br />
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InTolerant Cat just couldn't stand it any longer. Once we started ripping off the wrapping paper, she just had to get stuck in too. She was very efficient with those fangs of hers<br />
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Aha, Smoked salmon! Just what she always wanted :)<br />
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The table starting to get loaded up with Festive Feasting<br />
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Beautiful roasts just waiting to be popped into the oven. The tray is loaded up with my own fresh garlic and herbs, onions, green apple wedges and a litre of sparkling apple juice to keep the roasts nice and moist and to help make an awesome pan gravy later. Lamb, chicken and turducken snuggled in comfy cosy- the pork was baked separately as it is so fatty<br />
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Slow roasted for hours and basted with lovely, sticky juices from time to time <br />
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Look at that crackling!<br />
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Duck fat roast potatoes, celariac, pumpkin, parsnips, onion, garlic and a tray of scalloped potatoes as well<br />
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Baby tri-coloured carrots, green and butter beans, sugar snap and snow peas, all tossed with fresh parsley, EVOO and saffron white balsamic<br />
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Littlej's plate- I'm pretty sure the veggies were just there to keep me from nagging. As you can see it takes a lot to feed a growing girl. Please note that this was only her first helping, she did come back for seconds :)<br />
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Our Guilty Secret...don't tell my chef friends, but Tomato Sauce makes an appearance at practically every meal. BigJ just loves it, and has even been known to have it straight on toast in the morning- yuck! I believe it has it's place, and that's NOT on the Christmas Table!!!<br />
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What would Christmas be without Leftovers? Here we have the bird roasts, pork and lots of veggies cut up ready to mix with leftover gravy to make meals for the next little while. I love having dishes ready-to-go in the freezer for busy/lazy days over Summer<br />
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So Dear Readers, I hope you enjoyed our day as much as we did, and how did you spend Christmas this year?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com18tag:blogger.com,1999:blog-1253154877742304495.post-59408122671774112942014-12-12T13:04:00.000+11:002014-12-12T13:04:39.063+11:00Festive Feastings with a Christmas Caprese Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Doesn't it get hectic this time of year?<br />
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Work parties, School functions, Carol Nights and just general End-of-Year-CatchUps. It all means one thing....not enough time! <br />
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It's also the time of year for Bring-a-Plate functions as well, and when you're already running short on time you need something that's quick, tasty, easy and still Christmassy all at once<br />
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This is where my Christmas Caprese Salad comes in. It can be made in minutes- straight from supermarket packets if needed, but still manages to look lovely and festive. It's great as a stand alone salad, or makes a yummy side dish for a BBQ on our hot Summer nights, or is light enough to go with a more substantial main dish for our Winter bound friends up North as well<br />
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Traditionally of course, Caprese salad is made up of just tomatoes, basil and mozzarella cheese. I've boosted up my Christmas wreath version a little to include baby spinach and baby rocket to make it more substantial and give lots of body to the wreath itself, and using the cute little balls of mozzarella and tiny tomatoes adds the bling of edible baubles to make it extra pretty<br />
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Christmas Caprese Salad<br />
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1 bag pre-washed baby Spinach Leaves<br />
1 bag pre-washed baby Rocket Leaves<br />
1 punnet red Cherry Tomatoes<br />
1 punnet orange/yellow Grape or Cherry Tomatoes<br />
1 tub baby Bocconcini Cheese- drained<br />
1 bunch of Basil - reserve the nice top tip from a couple of stems <br />
1/4 cup Olive Oil- extra virgin or basil infused is perfect<br />
a few good splashes of Balsamic Vinegar<br />
big pinch of Salt<br />
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Start by picking the basil leaves from the stems. I like to rip the larger ones into smaller pieces just to help distribute the flavour easily<br />
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Toss the rocket, spinach and basil leaves really well to mix together<br />
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Then arrange in a nice, fluffy wreath pattern on a platter<br />
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Arrange the tomatoes and bocconcini in and on the greens so they look like pretty little Christmas Baubles, then add the tip of a basil stem to make a bow for a focal point <br />
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Simply mix together the salt, vinegar and oil for a simple dressing, and serve in a little jug on the side. If you drizzle it over the whole salad it will stain it and spoil the pretty colour effect<br />
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That's it! Simple, pretty, seasonal and- most importantly- delicious as well. Perfect for last minute or busy Christmas entertaining<br />
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So Dear Readers, do you have many functions to go to before Christmas, and what's your favourite Bring-a-plate salad?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com10tag:blogger.com,1999:blog-1253154877742304495.post-18284448661687093152014-12-01T13:04:00.000+11:002014-12-01T13:04:18.639+11:00In My Kitchen- December 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Summer and Merry Christmas Dear Readers!<br />
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First of December already and the first day of Summer.....wow, where did the year go?<br />
While some minds might be turning to Sugar Plums and Turkeys, mine is turning to darling Celia's monthly In My Kitchen series where we can explore the globe one kitchen at a time and see who's being naughty or nice this time of year. Check out the list of posts <a href="http://figjamandlimecordial.com/2014/12/01/in-my-kitchen-december-2014/" target="_blank">here</a> and join in the fun<br />
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In My Kitchen...<br />
is just a tiny bit of the produce I'm picking every day. So many berries that I'm freezing them, green beans just coming in and a mix of pretty purple and green snowpeas- yummo!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-YGuj8ugko4jifDpbdiTqXCYok6zQSZ70YlaKHnbd9txqGxVdFV__VzLInSRw2fTjlBTn0cCRt17aPrSuwu9j-XuDY-T5BTC2hrQxQDHyeSAumXnGqtJnUJeWrElGPKlXTpyvviO778/s1600/imkdec14+063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-YGuj8ugko4jifDpbdiTqXCYok6zQSZ70YlaKHnbd9txqGxVdFV__VzLInSRw2fTjlBTn0cCRt17aPrSuwu9j-XuDY-T5BTC2hrQxQDHyeSAumXnGqtJnUJeWrElGPKlXTpyvviO778/s1600/imkdec14+063.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is a Beautiful Bowl of Berries from my garden. A gorgeous mix of raspberries, strawberries, blackberries, youngberries and logan berries. They are a glorious tangle of plants in the backyard, so it's hard to tell most of them apart- but that's what I planted and they all sure taste good<br />
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In My Kitchen...<br />
is my Christmas Lunch Master List. I've been buying things bit by bit lately or as they come on sale, then stashing them in the freezer or pantry in readiness for the Big Day. We like the full roast dinner which happens to leave mountains of left-overs for the next week or so- very handy in the hot weather when you don't want to cook too much<br />
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In My Kitchen...<br />
just happens to be a Turducken. This strange chimera-style creature is quite rare, seemingly only in season for a very few weeks over late November to December. To be honest, I wouldn't have bothered with it but for the fact that it was 60% off and only cost me $23 for this 2.5kg beast. I sure do love a bargain! :)<br />
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In My Kitchen...<br />
is a picnic lunch I packed lately for a meetup with some fellow Canberra Bloggers. Stuffed into my favourite little Tiffin Box was a mix of dolmades, truffle salami, baba ganoush, cherry toms and cucumber, goat cheese, pinot paste, gerkhins and cherries. What a wonderful feast indeed!<br />
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In My Kitchen... <br />
is a cute little tin box I just had to buy myself. It will be used for something very important....but of course I can't tell you what it will be...shhhh.....<br />
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In My Kitchen...<br />
just a few more Cookie Cutters for my collection. I have looking for cutlery ones for ages, and these are juuust right<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgI5YWsxBJjJ8YkcGvkNduG79vPpxHbEmqPec-FXBkzqdzshOXkz4qE2CVDWfVwrWo30wxZTBl8NG9KXcKebmueQlIRMjWwpr6EhnmzyaVsMPFtXXZiih2X9p9JIC6NzYmIPKXf-IiOI/s1600/imkdec14+066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgI5YWsxBJjJ8YkcGvkNduG79vPpxHbEmqPec-FXBkzqdzshOXkz4qE2CVDWfVwrWo30wxZTBl8NG9KXcKebmueQlIRMjWwpr6EhnmzyaVsMPFtXXZiih2X9p9JIC6NzYmIPKXf-IiOI/s1600/imkdec14+066.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some yummy sliced pickles just waiting for all the ham sandwiches after Christmas. I always buy a really big ham just so we can live off it for a couple of weeks over the hot weather. We like it brushed with glaze and baked; sliced and fried for breakfast; chopped into omelettes or scrambled eggs; cold with salad; and of course on sandwiches with all the fixin's<br />
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In My Kitchen...<br />
is something I just might be a bit inordinately proud of- my very first homegrown Garlic Braid! I know it's not the biggest or bestest you may have seen, but it's all MINE. I grew the purple Australian garlic from scratch, dug them, dried them, and plaited them all by myself. I just don't know if I can bear to eat them! Luckily I have another variety of garlic still growing, so I might be able to at least start on this one with the promise of more to come to comfort me<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGHQQSv7rCFOMAYl5XLNPDJ3Lap4skBw1gBmcnoVGfwIRE1tlpHbDPlt63GbEs5HfABCyBpa1XgMx2c7t28lVUiWss92InQy_9bGYikPUiPVfoBzBaX9Cd4Aj01w8qNLd1ENLkKiqAPs/s1600/imkdec14+093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGHQQSv7rCFOMAYl5XLNPDJ3Lap4skBw1gBmcnoVGfwIRE1tlpHbDPlt63GbEs5HfABCyBpa1XgMx2c7t28lVUiWss92InQy_9bGYikPUiPVfoBzBaX9Cd4Aj01w8qNLd1ENLkKiqAPs/s1600/imkdec14+093.JPG" height="320" width="240" /></a></div>
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In My Kitchen...<br />
sitting on the extreme end of the bench (because she knows she shouldn't be up there at all) is my little friend watching over me. She is such good company during the day, following me around for companionship and racing around like a mad thing for no apparent reason at times too. My little friend knows that she won't get any attention in the morning until I have visited my personal litter-box, and as she knows this is straight after I wake up (sorry if TMI) she solves the problem by nipping sharply at my heel or toes as a gentle reminder to GET UP! Who needs an alarm clock?<br />
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From My Kitchen...<br />
I can see our Dining Room. Decked out already in Christmas Cheer <br />
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I love the golds with the wood and browns<br />
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In My Powder Room...<br />
is my take on a Partridge In a Pear Tree. Yes it might be a quail, and there might not be a tree, but the pears are there and you can sort of get the right idea.. can't you?<br />
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Also From My Kitchen...<br />
I have an uninterrupted view of my Upside Down Christmas Tree. I wished it looked as good in photos as it does in real life. I just love how everything hangs so beautifully without bumping or banging into each other. It's all botanical, and you might catch a glimpse of grapes, pomegranates, acorns, pine cones, flowers, pea pods and vines, leaves, ferns, berries, birds, butterflies, dragonflies, and various woodland creatures<br />
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In My Lounge Room...<br />
is our other Big Tree, this one all in reds and golds. It's also botanical with rosehips, apples, pears, berries, grapes, pomegranates, acorns, ladybugs, butterflies, birds, chilli's and so much more as well<br />
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In My Library...<br />
is littlej's tree. She has just started collecting her own decorations in blues, teal and mint green with the usual touches of gold and silver. It has acorns, leaves, ferns, olives, birds and peacock feathers all through it. It might not look like much now, but with another trip to our favourite Christmas shop this week, it will soon fill up and each year will see it getting bigger and better indeed<br />
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Finally, In My Hallway...<br />
is a reminder of the True Meaning of Christmas. Trees and Santa can so easily take precedence over this miracle that sometimes we need to stop and recall the Reason for the Season<br />
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So Dear Readers, are you organised for Christmas, and what plans do you have for the Festive Season?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com21tag:blogger.com,1999:blog-1253154877742304495.post-112325963859456612014-11-03T18:28:00.005+11:002014-11-03T18:28:33.431+11:00In My Kitchen- November 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUtuHG1Xpk2xQ9Bu2_8gfabqjPa1l6NZbg_SYNR5vHKtfsx8uo4XMfohMOS-f-VSqQ9Sp58-MTbJOKAjZWFqK7j2YCTgmVUFYLfe3IugeR3S8HhHcd5-EBxoEazOwpvmQSwPVJZKOeJo/s1600/IMK+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUtuHG1Xpk2xQ9Bu2_8gfabqjPa1l6NZbg_SYNR5vHKtfsx8uo4XMfohMOS-f-VSqQ9Sp58-MTbJOKAjZWFqK7j2YCTgmVUFYLfe3IugeR3S8HhHcd5-EBxoEazOwpvmQSwPVJZKOeJo/s1600/IMK+001.JPG" height="240" width="320" /></a></div>
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Hasn't this year just flown by!<br />
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I always feel that way this time of year, the trouble is, there's still so much left to do!<br />
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littlej has exam week coming up, then her Formal and Graduation Ceremonies, throw in a quick trip interstate, a birthday or 4, plus just the usual, and I bet the next couple of months will feel like they're not just flying by but breaking the sound barrier as well :)<br />
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Anyway, the start of each month is also time to grab a cuppa and catch up with some Bloggy Buddies with Celia's In My Kitchen Roundup. Check out what everyone else is up to <a href="http://figjamandlimecordial.com/2014/11/01/in-my-kitchen-november-2014/" target="_blank">here</a> and maybe make a friend or two along the way...<br />
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<br />
In My Kitchen...<br />
is a huge bowl of fresh Australian Peaches. The price was completely ridiculous at $3.40 a kilo- what a steal this early in the season!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AS-V88JXy7YfbtBDgWBnLb_Q5n_btIgLArdTJwQUVTvb3pCyg3Q8ZXLG0JngoFbSe3AH5D5nurGJZZdTsdFUzUSzGlp3mpk_RCWHIyaUNXqLmd6ZUeIb8bT6UPYbBcYXZ0Ya7JNdUto/s1600/imknov+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8AS-V88JXy7YfbtBDgWBnLb_Q5n_btIgLArdTJwQUVTvb3pCyg3Q8ZXLG0JngoFbSe3AH5D5nurGJZZdTsdFUzUSzGlp3mpk_RCWHIyaUNXqLmd6ZUeIb8bT6UPYbBcYXZ0Ya7JNdUto/s1600/imknov+004.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some fun Mugs I picked up at Victoria's Basement as we never seem to have enough. Maybe if people could just rinse and re-use the same mug a couple of times...but that's way too hard apparently :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAXlhmuKRuOF1H3MIScmGpcBM0nmAPM-7jtrvHblnC_Sf7xAmcj-BJDg20jeAt7tIT60UH0bkZImCVnw0mYd8JgICrjQ6G2Pdc-6yOX7r8Oiqubpieab6o323eYktDh95lFPMHm90X4k/s1600/meltingmoments+121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAXlhmuKRuOF1H3MIScmGpcBM0nmAPM-7jtrvHblnC_Sf7xAmcj-BJDg20jeAt7tIT60UH0bkZImCVnw0mYd8JgICrjQ6G2Pdc-6yOX7r8Oiqubpieab6o323eYktDh95lFPMHm90X4k/s1600/meltingmoments+121.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is a present for me from littlej, she's a very thoughtful girl indeed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NqEdwqcygwiuqZlqpSkNDG6-mdDwEIM4vCLx5yOhLFJ9qwPHjt0gsW8ygLbmuyuArN-_v3B5XlP6rjtTI5jtN7oM15yx6-iRcUAWuPaEWhnCoi_fXX1iEpYzRcouwULYhS8DOeUsYqM/s1600/meltingmoments+122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2NqEdwqcygwiuqZlqpSkNDG6-mdDwEIM4vCLx5yOhLFJ9qwPHjt0gsW8ygLbmuyuArN-_v3B5XlP6rjtTI5jtN7oM15yx6-iRcUAWuPaEWhnCoi_fXX1iEpYzRcouwULYhS8DOeUsYqM/s1600/meltingmoments+122.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is some Wasabi flavoured Kewpie Mayonnaise. Very nice with just a touch of the wasabi burn that I adore. Great for the sinuses!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxqdQ8oHlyH1DxzUc9RVEIQ-afKzBwevhXqgG8iyCKoNNMQo7BF3JvWDw8WGP0PzW8C67Fw3nAdAyWcX24De6qTYOyQsAFqOGvnqB74D_rhKINcVLVYT_0p6zN3IWhVbbJ-MkIT-fYvU/s1600/meltingmoments+123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxqdQ8oHlyH1DxzUc9RVEIQ-afKzBwevhXqgG8iyCKoNNMQo7BF3JvWDw8WGP0PzW8C67Fw3nAdAyWcX24De6qTYOyQsAFqOGvnqB74D_rhKINcVLVYT_0p6zN3IWhVbbJ-MkIT-fYvU/s1600/meltingmoments+123.JPG" height="320" width="240" /></a></div>
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In My Kitchen...<br />
another toy to play with, some Decoration Spoons. I thought I'd give them a go to see if they can help my plating skills look a bit prettier. The little spout at the end is supposed to help give you more control so you have nice lines and squiggles and don't just end up with blobs of goo on the plate <br />
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In My Kitchen...<br />
are some cute little tins of Flower Flavoured Drops. Violet and rose- you know I just can't resist them<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FC3Yyb8a-jV6bzse_KcqgqYAgibZ5JiR_Q9Jh8F4_T00LMMcEim0ETC8KpDAB-FrpNGkfKw0Hsu21GgJwgLJDzOY2tbAuMdwfft5VvsEx3Cgj_bXkhq9T6PN381qCMSJ5GleCb83RUM/s1600/meltingmoments+127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FC3Yyb8a-jV6bzse_KcqgqYAgibZ5JiR_Q9Jh8F4_T00LMMcEim0ETC8KpDAB-FrpNGkfKw0Hsu21GgJwgLJDzOY2tbAuMdwfft5VvsEx3Cgj_bXkhq9T6PN381qCMSJ5GleCb83RUM/s1600/meltingmoments+127.JPG" height="240" width="320" /></a></div>
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Not for the Kitchen...<br />
but worth mentioning even though it's not Food, it's a Flavour... is some Jasmine flavoured Toothpaste! It's actually so lovely and such a nice change from the usual mint, mint or mint :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LWnhTANbuyaPco2juh58BtS_WBf2OJe0RCxMDtD5__yMTaejsLu_j6Qum6OmtGQPHYYwtj1TZaYQPdAT6hP_OS0o5gw6-HUOjj5WsETVTQ9CsL_Ml2QVeHwsUFgwrD0lZ76yUzoOxkc/s1600/meltingmoments+131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LWnhTANbuyaPco2juh58BtS_WBf2OJe0RCxMDtD5__yMTaejsLu_j6Qum6OmtGQPHYYwtj1TZaYQPdAT6hP_OS0o5gw6-HUOjj5WsETVTQ9CsL_Ml2QVeHwsUFgwrD0lZ76yUzoOxkc/s1600/meltingmoments+131.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some Dates bought back by a friend who's been travelling in the Middle East lately. The packet states that 'Whoever has seven Ajwa dates every morning, he will not be harmed that day by poison or magic'. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqE9YNIYcAtQrHAgdZgXIvKk0AA4JEM8gYNHYmn5oyjpANkPRZ6wt6aiUaDYwZG6tbgHPVZCVI5KXmYlEk7wh4WCUPfd_VDgRKvBnLx0QBydCzMYJ9DaseMdkvqWGLq0mjFFNxCpExhQ/s1600/meltingmoments+134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqE9YNIYcAtQrHAgdZgXIvKk0AA4JEM8gYNHYmn5oyjpANkPRZ6wt6aiUaDYwZG6tbgHPVZCVI5KXmYlEk7wh4WCUPfd_VDgRKvBnLx0QBydCzMYJ9DaseMdkvqWGLq0mjFFNxCpExhQ/s1600/meltingmoments+134.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some absolutely humongous Tomahawk Steaks that I bought for BigJ. At more than 1.5kg each though, he may need some help getting through them. I plan on doing them with the sous vide method so they cook through slowly and gently to the perfect medium rare, then sealing them off on high heat to get a nice crust- yummo!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN_AdbOAUwoju_sep5J_lFtrp7eB5AHjqdHbLreR09GgmDMwjQJGg2I69ii1JMI68di4iWsG1wIjrRtc4DABkrvDhK2rDnDgFefQrQqIQP9lPLDvvtKgJPYPCTuvERgbWz2fQ4ju7aeo/s1600/meltingmoments+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN_AdbOAUwoju_sep5J_lFtrp7eB5AHjqdHbLreR09GgmDMwjQJGg2I69ii1JMI68di4iWsG1wIjrRtc4DABkrvDhK2rDnDgFefQrQqIQP9lPLDvvtKgJPYPCTuvERgbWz2fQ4ju7aeo/s1600/meltingmoments+002.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some Riedel Crystal Wine Tumblers from MiddleC. She occasionally gets some fantastic promotional freebies from work and these were one of those windfalls. I'm sure I'll be able to put them to very good use indeed<br />
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Next to My Kitchen...<br />
is Christmas! Well, the beginnings of it anyway :) I can hardly wait to put the trees up each year, so I always start early. We were up at 12.01am on the first of November and started playing Christmas Carols- don't judge me- and I just love filling the house with beautiful reminders of the Holiday Season<br />
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So Dear Readers, what's going on in your Kitchen this month, and when do you put up your Christmas Tree?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com51tag:blogger.com,1999:blog-1253154877742304495.post-86631708773885512472014-10-25T17:28:00.000+11:002014-10-25T17:28:28.583+11:00Old Fashioned Melting Moments<div dir="ltr" style="text-align: left;" trbidi="on">
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Today we're going with an Old Fashioned Favourite- Melting Moments, or sometimes called YoYo Biscuits<br />
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A real trip down memory lane for me as these were one of the first type of biscuits that I made in Home Economics (Cooking) Class in School, and were a staple of childhood lunchboxes back when most people still baked from scratch <br />
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For those who aren't familiar with these little lovelies, they are a delicate shortbread/ish style biscuit that should- as their name suggests- just melt away in the mouth<br />
Melting moments can be served individually or stuck together in pairs with icing, jam or custard. However you serve them , they're a delicious and easy biscuit that will bring a smile to your face and hopefully bring back happy memories too<br />
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Melting Moments<br />
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250 gm Butter or lactose free spread<br />
1 cup gf Plain Flour<br />
1 cup gf Custard Powder- this won't be lactose free though<br />
1/2 cup gf Icing Sugar<br />
1 Egg Yolk<br />
1tsp Vanilla <br />
pinch Salt<br />
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Just a few notes before you start:<br />
I've always used custard powder for these biscuits. If you don't use gf flour as the base, most recipes split the flour content between regular flour and cornflour to give the dough the short, crumbly texture they require. The custard flour is mostly made of starch so that works just fine, and it also gives a nice flavour and colour to the finished product. Also, it's just the way I've always made them :)<br />
Now you can see that there's no egg yolk in these photos, but these are from the first lot I made. The trouble was that as delicious as they were, they were really just too delicate and crumbly so I had to add the egg yolk to help bind the mix together. You could also add some xanthum gum if you like to do the same thing. It really just depends on the mix of starch and flour in your choice of Gluten free flour mix and the Custard flour- each one has their own ratio that can make a difference to the biscuit at the end <br />
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Combine the spread, icing sugar, vanilla, egg yolk and salt in a bowl<br />
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Mix it with beaters until it's nice and fluffy<br />
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Stir in the custard powder and flour<br />
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Until it's all come together nicely<br />
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Pop into a piping bag with a large star tip- or you could just roll the dough into little balls and squish them down slightly with a fork<br />
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Pipe or squish the mix onto baking paper- you should get about 24 to 30 biscuits. Bake at 160*C for 12 to 15 minutes depending on size. The biscuits will still be quite soft, so leave them on the trays until they cool<br />
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I like to join my Melting Moments with raspberry jam rather than icing or custard. I find that the biscuits can be assembled straight away and last a lot longer. The trouble is though, that jam straight from the jar is still pretty soft and wet which means it won't glue anything together well at all.<br />
To make a nice strong bond, bring about a cup of your favourite jam gently to the boil and simmer it for a few minutes to condense it down and make it nice and goopy. Use while still just warm, or it will set quite hard and you'll have to melt it again<br />
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Fresh out the oven and cooling down<br />
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Lovely served straight up with a cup of tea<br />
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But even better with a scoop of gloop to make it extra yummy indeed<br />
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A lovely light, short biscuit that will just melt in your mouth, but with a bit of chew from the jammy centre that brings it all together<br />
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Perfect with a cup of Earl Grey for Morning or Afternoon Tea!<br />
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So Dear Readers, would you call these Melting Moments or YoYo biscuits, and what's your favourite flavour of jam?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com22tag:blogger.com,1999:blog-1253154877742304495.post-88389761221052910952014-10-17T13:10:00.007+11:002014-10-17T13:10:39.439+11:00Chinese Coconut Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
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I know, I know... <br />
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I've told you a million times how much we love Yum Cha/ Dim Sum<br />
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Is it the noise, the energy and hustle of the staff, the mystery of the unknown as each little lid reveals another morsel of yumminess, the chance to try so many dishes at one sitting...pure greed? I just don't know, but we keep coming back again and again, and I keep trying my darndest to re-create the dishes at home in a gluten free environment so I can safely eat just as many of these exotic delicacies as the rest of the family<br />
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Coconut Jelly is actually BigJ's favourite Asian dessert. He's not a huge fan of mango or tapioca pearls, but he really loves this. Littlej loves Mango Pudding, and I adore 'Snowballs', the coconut covered steamed rice flour dumplings filled with bean paste or custard<br />
As the weather grudgingly warms up here in Canberra, we're once again turning our backs on the heavier meals and desserts of Winter and thinking of fresher, lighter flavours. What then, could be nicer than a bit of tropical sweetness reminding us that Summer is on its way?<br />
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Dim Sum Coconut Jelly<br />
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1 lt Coconut Milk or 2 large tins (@440mls) plus topped up with water if necessary<br />
1/2 cup Castor Sugar<br />
4 tsp Gelatine Powder <br />
big pinch Salt<br />
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Pop everything into a saucepan and heat gently until the sugar and gelatine dissolves- don't bring it to the boil or simmer<br />
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Pour it into a square or rectangular container to a depth that will allow you to cut it into nice cubes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3x50CpdG5B258SKUhFb3rogt6Q6uWlA1emYpGCb3o-ZujSZbG_V_L3M_OtGEKY-lsfzMXxACzcEOAvy8l6Ai0-9m5WPP4MlOqKVSzjNILYl3lAdVDGU8wXPnQG0n618dK0f371XVzgc4/s1600/cny+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3x50CpdG5B258SKUhFb3rogt6Q6uWlA1emYpGCb3o-ZujSZbG_V_L3M_OtGEKY-lsfzMXxACzcEOAvy8l6Ai0-9m5WPP4MlOqKVSzjNILYl3lAdVDGU8wXPnQG0n618dK0f371XVzgc4/s1600/cny+033.JPG" height="240" width="320" /></a></div>
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Cover and refrigerate until set<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAV0fI5X-CJnbODhJ-EOfjZlbN4yApnNG-9xwyaTaGdkEzbUnMNUadkbU3mW_HC8zfCVzcG7On4wDJdA-xHQFphzYk6rPOoTxZsSmt3NikVETGMI22XFwApeY_ugWJPbFdmw3afwc1kU/s1600/coconutpud+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAV0fI5X-CJnbODhJ-EOfjZlbN4yApnNG-9xwyaTaGdkEzbUnMNUadkbU3mW_HC8zfCVzcG7On4wDJdA-xHQFphzYk6rPOoTxZsSmt3NikVETGMI22XFwApeY_ugWJPbFdmw3afwc1kU/s1600/coconutpud+006.JPG" height="240" width="320" /></a></div>
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You'll know when it's set as it should pull away from the sides of the container cleanly- remember this should be a firm set jelly<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOxHtP56FhevgU2vQtesIzCzOTtl59jiAeTU-8_Sjjrf45umO0WzdBUnnmydo0eb1J62vogk1q5F-XmGGJyUq-C-cMKsQEHJSDH7S6rrO2c7AodWRdEG90OoEsijKZsj7KRSfLRj93bs/s1600/coconutpud+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOxHtP56FhevgU2vQtesIzCzOTtl59jiAeTU-8_Sjjrf45umO0WzdBUnnmydo0eb1J62vogk1q5F-XmGGJyUq-C-cMKsQEHJSDH7S6rrO2c7AodWRdEG90OoEsijKZsj7KRSfLRj93bs/s1600/coconutpud+010.JPG" height="240" width="320" /></a></div>
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Flip out onto a clean board<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrkSMCRPm3bZemVMda-TxQKpTAzuEjUCoCm_cJRvDJKxyXOUUB1s_xhiQAfRNuvVqaByVNHmAQMntOvbZEI197ULMF71qwjkRsbjqZqkt7wGhgBU1Uqi0adU1studwPE9DGJxVLPFGk/s1600/coconutpud+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrkSMCRPm3bZemVMda-TxQKpTAzuEjUCoCm_cJRvDJKxyXOUUB1s_xhiQAfRNuvVqaByVNHmAQMntOvbZEI197ULMF71qwjkRsbjqZqkt7wGhgBU1Uqi0adU1studwPE9DGJxVLPFGk/s1600/coconutpud+013.JPG" height="240" width="320" /></a></div>
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Then cut into nice neat cubes- of course any that aren't quite perfect will have to be deliciously disposed of, purely in the name of quality control of course :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu-lW16DYMZJVI1ENtLStNrgTjjo8_6yPkTlvQZw5siamUYMuunNZVNytZy6xxsaPU0lAF1m8ZsudZC6iJYaNdF3Vb6oOILO47rNqPSZk_lnRl-KKrLxhkWZOUBlKaoh_zILfmwNli1M/s1600/coconutpud+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJu-lW16DYMZJVI1ENtLStNrgTjjo8_6yPkTlvQZw5siamUYMuunNZVNytZy6xxsaPU0lAF1m8ZsudZC6iJYaNdF3Vb6oOILO47rNqPSZk_lnRl-KKrLxhkWZOUBlKaoh_zILfmwNli1M/s1600/coconutpud+017.JPG" height="240" width="320" /></a></div>
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Light, refreshing, not too sweet and slips down effortlessly- just what you need after a big meal!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC0YDD8_YNmhskCxryeXbKi3QiMiu79zBZaK2_UCr0m1A53RHUd54xGlXjDcXaVqilkhFxqWseg3u09WxrvvfJCc2IAe0qKe0qRnNUEcPPE2zpVV3Z_hs2bY3mK8ALbQT_uOQr9Swp4M/s1600/coconutpud+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC0YDD8_YNmhskCxryeXbKi3QiMiu79zBZaK2_UCr0m1A53RHUd54xGlXjDcXaVqilkhFxqWseg3u09WxrvvfJCc2IAe0qKe0qRnNUEcPPE2zpVV3Z_hs2bY3mK8ALbQT_uOQr9Swp4M/s1600/coconutpud+003.JPG" height="240" width="320" /></a></div>
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So Dear Readers, do you like a sweet ending to your meal, and what's your favourite Asian style dessert?<br />
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Check out my other Gluten Free Dim Sum/Yum Cha recipes:<br />
<a href="http://intolerantchef.blogspot.com.au/2012/03/gluten-free-chinese-dumplings.html" target="_blank">Gluten Free Dumplings</a><br />
<a href="http://intolerantchef.blogspot.com.au/2012/11/steamed-coconut-buns.html" target="_blank">Steamed Coconut Buns</a><br />
<a href="http://intolerantchef.blogspot.com.au/2012/06/stuffed-eggplant-yum-cha.html" target="_blank">Stuffed Eggplant</a><br />
<a href="http://intolerantchef.blogspot.com.au/2014/02/steamed-chinese-pork-buns-char-siu-bao.html" target="_blank">Steamed Pork Buns- Char Siu Bao</a><br />
<a href="http://intolerantchef.blogspot.com.au/2012/09/thai-pearl-dumplings.html" target="_blank">Thai Pearl Dumplings</a><br />
<a href="http://intolerantchef.blogspot.com.au/2014/01/mango-pudding-for-chinese-new-year.html" target="_blank">Mango Pudding</a><br />
<a href="http://intolerantchef.blogspot.com.au/2011/01/spring-rolls.html" target="_blank">Spring Rolls</a><br />
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</div>
</div>
The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com24tag:blogger.com,1999:blog-1253154877742304495.post-53235417813665997202014-10-05T13:25:00.002+11:002014-10-05T13:25:35.980+11:00In My Kitchen- October 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XhXeMQm_Ybl8OCR4LtolLw2q5aknSFGnp-i7XIwIWPd6uPn23seSvHxQsrrobf76_IYsrfO4g9IQI-0xHZqONXaCghjZgatsbs1PVNEAb98vjX8x8WjLI46YJfl6je5Y4FYUSroOoUo/s1600/IMK+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XhXeMQm_Ybl8OCR4LtolLw2q5aknSFGnp-i7XIwIWPd6uPn23seSvHxQsrrobf76_IYsrfO4g9IQI-0xHZqONXaCghjZgatsbs1PVNEAb98vjX8x8WjLI46YJfl6je5Y4FYUSroOoUo/s1600/IMK+001.JPG" height="240" width="320" /></a></div>
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<br />
October already!<br />
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Blossoms are blooming, veggie seeds are just starting to sprout and hayfever has definitely hit fever pitch<br />
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It's also time for the fun monthly In My Kitchen roundup joining in with gorgeous Celia and an ever growing group of foodies for a peep into their kitchens. If you feel like a little look-see or if you'd like to join in, link up with Celia <a href="http://figjamandlimecordial.com/2014/10/01/in-my-kitchen-october-2014/" target="_blank">HERE</a> for a bit of fun<br />
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<br />
In My Kitchen...<br />
is a big bunch of fresh home-grown Asparagus. It's popping up almost faster than I can pick it at the moment, and boy does it shoot up quick. It's just so sweet and tender that I like to sneak a few stems to snack on every time I'm outside in the garden- yummo!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqF_wrwLCt8KEkTH9saTFbFgDSTvK8Z34rGWTAIpaO06afFtrKJLqCG4kTWUKzrhKOxvznmOUdtllfHCDAXhkHZ9_lqVCVa15252gvlrM043HdGbEVcd7kewMSTmcb3rdoZbN5j_RoPY/s1600/imkoct+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqF_wrwLCt8KEkTH9saTFbFgDSTvK8Z34rGWTAIpaO06afFtrKJLqCG4kTWUKzrhKOxvznmOUdtllfHCDAXhkHZ9_lqVCVa15252gvlrM043HdGbEVcd7kewMSTmcb3rdoZbN5j_RoPY/s1600/imkoct+002.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
is some Health Inspiration. Both BigJ and I need to get fitter and healthier, so we're looking at the 5:2 Fasting Diet Plan as a manageable way to stay on track and hopefully lose a bit of weight in the process- here's hoping :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi884e-jf0RLkf7UfUxj63Od_jDJq8HvkmGeEnOvXliD-YYB02ROx6LVB1QzfE4Nz0GjLEVJSqtQQVih3516U9-gDc5FnTvCPgoDW52afz_tietYhDhy7s95f71CLulQTMn525iDcRoQDQ/s1600/imkoct+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi884e-jf0RLkf7UfUxj63Od_jDJq8HvkmGeEnOvXliD-YYB02ROx6LVB1QzfE4Nz0GjLEVJSqtQQVih3516U9-gDc5FnTvCPgoDW52afz_tietYhDhy7s95f71CLulQTMn525iDcRoQDQ/s1600/imkoct+004.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
are some very yummy Chutney we picked up at a local market. The citrus flavours come through really well but without any bitterness <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEv6FpbdUI2Q5DKzl6fDKqYmGgPMa71PFX0l5SCb8S_yhOObBGbf5lUC_oZdn3e9zf1BZBnOoj8DyvFXDBtg2TirbW014EgGYb5t1lRI9-3C-YRkozV_s2zxsavr4H3PIqno1AbZ_0G8/s1600/imkoct+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEv6FpbdUI2Q5DKzl6fDKqYmGgPMa71PFX0l5SCb8S_yhOObBGbf5lUC_oZdn3e9zf1BZBnOoj8DyvFXDBtg2TirbW014EgGYb5t1lRI9-3C-YRkozV_s2zxsavr4H3PIqno1AbZ_0G8/s1600/imkoct+008.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
is a Giant Blueberry Cupcake made by littlej. She had free reign on the sprinkles and food colourings, and I can tell you that the inside of the cake is even more startling than the outside<br />
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<br />
In My Kitchen...<br />
are a few more market goodies from the Chilli Factory. These are really at the wussy/mild end of the heat spectrum though. My favourite Wasabi Mustard is at 10 on their scale and is plenty hot enough for me although I believe they get up to 15 on their heat level<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJM-b_G_uRwqcczCrO12tB_lykhI-2Enl3PVyIdsYqPnejQaziPcyHg8LhX6HcjvfKqKaX6WgVs_d3tWbFNJRb3k-YMP_DOBw-4wTdPScPqWwsCuI6QM5D4OYD09KU9qTAVa2b3YhSaNY/s1600/imkoct+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJM-b_G_uRwqcczCrO12tB_lykhI-2Enl3PVyIdsYqPnejQaziPcyHg8LhX6HcjvfKqKaX6WgVs_d3tWbFNJRb3k-YMP_DOBw-4wTdPScPqWwsCuI6QM5D4OYD09KU9qTAVa2b3YhSaNY/s1600/imkoct+009.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
is this very unusual find of Goat Milk Caramel. Now I can tolerate goat and sheep products just fine, so this was an exciting product indeed. It was actually even cheaper than most of the other 'regular' ones out there in the market too- win win!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3JczFGgqsTNkrf96wRYfZIxl3-MVcarNKB84aOb_H20ACnsNumibZ-12ySePbgkOaK-ZVnpHapSIFKHYZIKl835Y7d4hBee2bQlykRePFFhXRBtrp8hjs7GBrYauo_clwptfsXFcpe8/s1600/imkoct+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3JczFGgqsTNkrf96wRYfZIxl3-MVcarNKB84aOb_H20ACnsNumibZ-12ySePbgkOaK-ZVnpHapSIFKHYZIKl835Y7d4hBee2bQlykRePFFhXRBtrp8hjs7GBrYauo_clwptfsXFcpe8/s1600/imkoct+010.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
is some very yummy Caramelised Blueberry Balsamic Vinegar and some nice fresh Olive Oil. I really like fruit splashed with balsamic, and I also really like to marble it and the matching fruit through ice cream for a bit of sweet acidity<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEhjnRRswKhJd-vSuJMPwZoedLM4pStcI_W2zbRbdA8ZCob-PlyGsAWnR2hU7cNjubI1cxCNl5CYBjcLy3CrkdSL-0ZVaaT9dsKZC_kBaKqeEn80JJ-Y9y1I9yUHIr1ERDEnENvnYRU8/s1600/imkoct+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEhjnRRswKhJd-vSuJMPwZoedLM4pStcI_W2zbRbdA8ZCob-PlyGsAWnR2hU7cNjubI1cxCNl5CYBjcLy3CrkdSL-0ZVaaT9dsKZC_kBaKqeEn80JJ-Y9y1I9yUHIr1ERDEnENvnYRU8/s1600/imkoct+012.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen... <br />
are gorgeous little bubbles of deliciousness! Tiny little pearls filled with sweet violet flavour, and just so cute indeed. I really need to come up with a way to show these off- maybe topping a verrine or something else beautiful<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyU5HutbehM6xfnSyGYPUPASyG1hivEVmFjLxfoT1Fto3lVP9W6osIRFQ-HKaInIJCxggX8-S9D76gE_momcF99YGcdWP4rY6AFKuFvQq8V5wzeRM21cy-OkEiV_MGSR9OdqI1x5Bh1I/s1600/imkoct+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyU5HutbehM6xfnSyGYPUPASyG1hivEVmFjLxfoT1Fto3lVP9W6osIRFQ-HKaInIJCxggX8-S9D76gE_momcF99YGcdWP4rY6AFKuFvQq8V5wzeRM21cy-OkEiV_MGSR9OdqI1x5Bh1I/s1600/imkoct+013.JPG" height="240" width="320" /></a></div>
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Just like floral caviar! They go 'pop' in the mouth too<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yluIAj9LQ_SrIE99H6Jn1Yw-ic3IEv4-OgSwClWj1nAcDTqKagmKecKT8DmAy-PFu32QXtq60QGnyDTijENrGnyfnyyknYbStBheUljFiQq3Rq0zCkYUK9WwwUCSUlp8CNcWP_Zy7tk/s1600/imkoct+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yluIAj9LQ_SrIE99H6Jn1Yw-ic3IEv4-OgSwClWj1nAcDTqKagmKecKT8DmAy-PFu32QXtq60QGnyDTijENrGnyfnyyknYbStBheUljFiQq3Rq0zCkYUK9WwwUCSUlp8CNcWP_Zy7tk/s1600/imkoct+015.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
more Floral Flavours with a jar of Chocolate Covered, Rose flavoured Macadamia nuts. A very sweet cheer-me-up present from BigJ<br />
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In My Kitchen...<br />
a Monster sized Stock Pot for BigJ from MiddleC. I have a nice big one for soup and stock, but we needed a really large one for when he braises his World Famous BBQ Ribs. It's serious business these ribs. First he covers them with a Very Secret dry rub; then vac seals and marinates them so the flavour sucks right into the meat; then the meat is braised in a Very Secret wet mix; then the ribs are tossed on the BBQ to get their yummy smokey flavour and build up a sweet, sticky glaze as they're continually brushed with the reduced braising liquid that eventually becomes the sauce for the finally finished product. Whew! I promise you the end result is well and truly worth it, but he won't let me blog about it as it is a very well guarded Secret indeed<br />
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In My Kitchen...<br />
are some crispy Rice Flour and Sesame Cookies I picked up at the Thai Food Fair. It's held every year at the Thai Embassy and we always have a great time seeing all the cultural displays and filling up on the huge variety of yummy food available<br />
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In My Kitchen...<br />
with the weather warming up I thought I should be prepared with my favourite Summery Tipple. A small splash of this Sloe Gin in a very big glass of plain soda water is absolutely delicious and very, very refreshing. I like the slight sour taste and it's not too sweet at all<br />
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In My Kitchen...<br />
on the other end of the alcohol spectrum is this very sticky, very sweet Vok liqueur. It's selling point to me was it's flavour of Rose and Violet- I just can't help it! The taste is actually very similar to old fashioned Musk Sticks, but I can imagine just a touch infused into cream or panna cotta would be very nice indeed. Perhaps in a verrine topped with little violet pearls perhaps? :)<br />
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So Dear Readers, what's your favourite Summery Tipple and is there any flavour that you just can't resist?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com20tag:blogger.com,1999:blog-1253154877742304495.post-35126582209291941372014-09-22T16:37:00.000+10:002014-09-22T16:37:29.561+10:00The Hungry Gap Spring Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
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It's a hungry time of year here in my garden<br />
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The Hungry Gap is the time of year when Winters crops are all gone but the Spring harvest is still a ways off. I don't mean we're not eating well, I just mean nearly every thing we're buying is coming from the markets or supermarkets, and that the garden is looking very empty indeed. Despite little sprouts and blossom promising future goodies, the only edibles currently popping up out of the ground are new garlic, asparagus, mint and hundreds of little self sown butter lettuce<br />
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There didn't seem to be much I could do with all these bits and pieces, until I thought of that great classic Risotto. I actually don't tend to make this much at home as I was put off by making it in vast quantities commercially. It still all had to be stirred by hand- only this time using a paddle, standing on a stool to reach the bottom of the pan, and sweating and steaming away for about an hour at a time. However, I bravely put aside my prejudices to create a yummy meal made from bits and pieces from the garden, store cupboard and freezer. I know I'm not the only one out there who has frozen stock stashed away, or prosciutto off cuts and goat cheese bought on special, hidden in there as well (I'm thinking of you Celia!) I might be the only one that has Jasmine, Basmati, Red, Black, Sticky white, Arborio, plain Brown and Brown Basmati rices in the store cupboard though....<br />
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A high starch, short/medium rice is usually used for risotto. The stirring releases the starch molecules on the rice which gives the risotto it's lovely creamy texture. It should always be served just al dente, and with just enough liquid to 'flow' across the plate<br />
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Hungry Gap Spring Risotto<br />
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3/4 cup Risotto Rice<br />
750ml to 1lt Chicken Stock<br />
2 tab lactose free Butter/Spread<br />
1 tsp Oil<br />
1/2 glass White Wine<br />
Seasoning<br />
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Butter Lettuce- shredded <br />
fresh Garlic Bulb or just a clove or 2- cut finely<br />
few stems Asparagus- stems sliced into thin rounds, tips left intact<br />
sprig of Mint- shredded very finely<br />
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round of soft Goat Cheese<br />
6 slices Prosciutto<br />
juice and rind of half a Lemon<br />
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First things first, get the stock simmering away on the stove top next to the pan you plan to cook your risotto in. <br />
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Cook the prosciutto quickly on a medium heat until just starting to brown.The rashers will crisp up as they cool down<br />
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Keeping the fat in the pan, add the oil and butter, then stir through the garlic and rice until they are nicely coated all over and just starting to go slightly translucent<br />
I missed that photo- sorry! So here's a picture of what happens when you don't pick your asparagus in a timely manner. It grows crazy turning into a very pretty ferny thing that gets to about a metre tall<br />
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Pour in the wine and stir until it's just about evaporated<br />
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Then start adding in the hot stock about half a cup at a time, stirring all the time, until each lot of stock is absorbed before adding in the next lot. This could take about 15- 20 minutes<br />
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Make sure you have the veggies ready and on hand, as you don't want to stop stirring<br />
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When you've reached nearly the end of your stock- you might just need 750 mls, pop in the asparagus stems and stir in so they can cook through<br />
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and pop the tips into the last little bit of stock to just get tender as well<br />
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Still a nice bit of crunch to the asparagus, you don't want to ruin it by cooking it until grey and squishy<br />
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Once the rice is still just al dente, add in the lettuce <br />
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Don't worry if it look like a lot, it will wilt down nicely<br />
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Turn off the heat and mix in the goat cheese, lemon juice, rind and mint. Check for seasoning, don't forget the cheese should add quite a lot of saltiness<br />
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Look at this delicious gloopiness! If the risotto seems just a little stiff then stir in the last little bit of stock to loosen it all up<br />
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Dish up quickly while still nice and hot or it will thicken up instead of being a nice smooth style of texture. Garnish with the crispy prosciutto shards, asparagus tips and a last little sprinkle of mint and lemon rind<br />
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So Dear Readers, do you have odd things stashed away in your freezer and what's starting to pop up in your garden?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com21tag:blogger.com,1999:blog-1253154877742304495.post-76214770527449662292014-09-10T16:00:00.007+10:002014-09-10T16:00:42.582+10:00Quick and Easy YoDo Quick Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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I belong to a few Facebook groups related to InTolerant issues, and one of the Coeliac groups has long been promoting YoDo as a great alternative to traditional breads and dough <br />
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YoDo is simply a Dough made up of gf SR Flour and Yoghurt- that's it<br />
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The amazing thing is that it just works, every single time. It's been used for pizza bases, scones, cinnamon rolls and so many other yummy things, making it a firm favourite with the online community for sure<br />
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Quick Bread is technically any bread leavened without yeast. In the case of YoDo it works with the raising agent in the Self Raising Flour, but I also like to think of it as quick bread because it's so quick to throw together and so quick to bake<br />
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Basic YoDo ratio 1:1.5<br />
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1 cup lf yoghurt to 1 1/2 cups SR gf Flour<br />
How easy is that!<br />
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Of course you can make it just a bit more interesting by adding in extra yummies if you like, and of course I couldn't resist :)<br />
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2 tubs lactose free Yoghurt<br />
3 tubs worth gf SR Flour <br />
pinch Salt<br />
3/4 cup Walnuts<br />
1/2 cup diced lf Cheese (I used Liddells)<br />
1 green Apple<br />
couple sprigs Rosemary<br />
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Chop the cheese and apple into nice little chunks, crush the walnuts roughly, and finely chop the rosemary into itty-bitty bits <br />
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Simply place the flour and yoghurt in a bowl<br />
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And mix! For a flavoured dough like this one, I just give it a bit of a stir through to start with- otherwise mix until all the flour is absorbed into the flour and it comes together well<br />
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Pop all the bits and bobs in at once, and keep mixing. I really find it just so much easier to use your hands to squish it all together well and distribute the chunks nicely<br />
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The dough should still be a bit sticky<br />
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Using wet hands, pat the dough into a greased pan, then bake at 190*C for 30-35 minutes<br />
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So pretty and it smells amazing too!<br />
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I like to eat this while it's still warm- the cheese is oozing and the apple is soft. So yummy, and perfect with a nice rustic pate like <a href="http://intolerantchef.blogspot.com.au/2012/05/ploughmans-pate.html" target="_blank">this one</a>, with a nice soup like <a href="http://intolerantchef.blogspot.com.au/2014/07/truffled-celariac-soup.html" target="_blank">this one</a>, or just slathered with some butter or lf spread instead.....mmmmm.....<br />
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Just a word of caution Dear Readers, if you are making this gluten free then you should be well aware that most gluten free baked goods are at their peak on the day that they're made. I found that the best way to refresh it after that was to give it a quick flick of water, then pop it in the microwave on medium heat for just 20 or 30 seconds. But the best thing about this style of quick bread is that it's quick and easy enough to make fresh whenever you feel like a bit of yumminess!<br />
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So Dear Readers, have you made Quick Bread before, and what would you mix into yours for extra yumminess? <br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com34tag:blogger.com,1999:blog-1253154877742304495.post-28436461978626594502014-09-02T15:30:00.002+10:002014-09-02T15:30:16.276+10:00In My Kitchen- September 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Spring Dear Readers!<br />
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I'm sitting here at my kitchen bench, staring at some beautiful blossom trees in the lane way, sipping a cup of Wakame Miso Soup and tearing into a Walnut, apple, cheese and rosemary quick bread that I've just pulled out of the oven. It's hot, and I burnt my tongue, but oh so worth it to capture that moment when the cheese is still stringy, the apples still steamy, and the butter drips off my fingers narrowly missing the computer keypad<br />
That's what's going on In My Kitchen at the moment, to catch up with some other bloggers, peek into their kitchens and see what they're up to at the moment, check out Celia's blog <a href="http://figjamandlimecordial.com/2014/09/01/in-my-kitchen-september-2014/" target="_blank">Here</a> and follow the links....<br />
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In My Kitchen...<br />
is my Mothers Day present from littlej. After a round-about journey, going to the wrong address and crossing the ocean a couple of times, it has finally made it's way home...only 4 months late :) There's lots of fun techniques inside and I'm glad to say that it was well worth the wait<br />
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In My Kitchen...<br />
is a gorgeous Gold Cutlery Set. It's a bit hard to show how gold coloured it really is, but the spoon laid across the others is plain stainless just for reference. I foresee this gracing my Festive Christmas Table, and other special celebrations that just need a bit of extra bling<br />
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In My Kitchen...<br />
Is a very nice, very fresh Primo Sale- a very, very young Mozzarella cheese. It's lovely and smooth with just a bit of acidity and it tastes wonderful with slices of truss tomato and drizzled with EVOO<br />
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In My Kitchen...<br />
from the same local producer in Hume, is real honest-to-goodness fresh Cheddar Curd for Canadian Poutine! It squeaks beautifully when bitten into, and it tastes amazing indeed! I have assembled the fries, gravy and curds, now all that is left is to enjoy the gooey goodness...mmmmm.....<br />
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In My Kitchen...<br />
is a big bag of Smoked Bacon Bones. I want to replicate my favourite BBQ rib sauce that usually involves braising the rubbed ribs, then reducing the liquid for ages before ending up with just a little sweet, sticky, smoky yumminess. I figured to capture the 'real' flavour I'd give these bones a try for a bargain way of creating much larger quantities<br />
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In My Kitchen...<br />
is some very yummy Marinated Goat Fetta. The lime flavour adds a lovely bit of bite, and I've been enjoying this on toast for lunch<br />
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In My Kitchen...<br />
from the same supplier, I scored a big wedge of Goat Milk Cheesecake. Very nice indeed! A tad crumbly, but still nice and rich with just a hint of earthy tang from the goat cheese<br />
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In My Kitchen...<br />
are these wonderful Purple Potatoes, aren't they pretty!<br />
Lovely and fresh, healthy and organic- half of them were turned into potato salad to show off their purpliness, the other half went straight into a garden bed to supply me with future crops of my own<br />
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In My Kitchen...<br />
is a very weird pot of very bright green water. This is the water that I steamed the potatoes over- they didn't even touch it. But as we all survived our dinner, I assume there is a very logical food science answer and tipped it down the sink<br />
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In My Kitchen...<br />
is this cute little Tiffin Box. Not quite as tall as my hand, it still holds enough for my lunch and is a great alternative to plastic containers<br />
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In My Kitchen...<br />
is a pretty Mini Cake Stand. At just a few dollars I couldn't resist it, but now I have to find somewhere to put it<br />
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In My Kitchen...<br />
A Silver Platter on very ornate claw feet. I picked up this lovely at Trash and Treasure for just $20. I checked up on all the maker's marks and stamps and it's actually quite old, but sadly not worth a fortune as it's just plated. I'm glad I could give it a new home where it will be loved and used on the table once again instead of languishing in the back of a cupboard somewhere lonely<br />
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So Dear Readers, what's going on in Your Kitchen this month, and do you know what made the potato water turn bright green? <br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com33tag:blogger.com,1999:blog-1253154877742304495.post-39487046474366108802014-08-26T21:47:00.001+10:002014-08-26T21:47:37.572+10:00Sweet and Sour Pork with the Billyboil<div dir="ltr" style="text-align: left;" trbidi="on">
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Have you ever heard the term Thermal Cooking before dear Readers?<br />
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It certainly wasn't a term I was familiar with until recently. Also known as Vacuum Cooking, it's a great method to create delicious meals while saving on time, energy and power bills<br />
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The nice people at Billyboil kindly sent me a unit to play with, no strings attatched regarding writing a review or plugging their product, but I was genuinely impressed with it's ease of use and overall performance and just couldn't help letting you know how great it really is and how easy it is to use<br />
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The Billyboil is a nice little unit that has an insulated outer pot that acts as a thermos maintaining temperatures for quite a long time, and an inner pot that's just like a regular saucepan or stockpot.<br />
It's perfectly suited for 'Wet Dishes' like casseroles, curries or braising, but you can also use it to cook rice, pasta or even breads or cakes!<br />
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I thought the best way to try it out would be with a dish I'm comfortable and familiar with so I'd have something to compare it to at the end of the day<br />
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The recipe I decided to go with is pretty much my tried and true Sweet and Sour recipe. I blogged about it a few years ago here: <a href="http://intolerantchef.blogspot.com.au/2011/04/cooking-en-masse.html" target="_blank">Cooking En Masse</a> It's actually still one of my favourite posts, as it shows a little about what I love to do and what it's like to put your food and heart on a plate :)<br />
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I have cut down the process a little and have chosen more store cupboard ingredients along with the fresh veggies as this is more suited to the style of the Billyboil with it's camping/mobile application where you might have limited pantry access<br />
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Sweet and Sour Pork<br />
* If you aren't lucky enough to have a Billyboil on hand, you can of course cook it gently on the stove top, in a slow cooker, or even a pressure cooker if you're pressed for time<br />
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500gm diced Pork<br />
large tin/440gm tin Australian Pineapple Pieces <br />
1/2 cup gf Hoisin Sauce<br />
1 tab Sesame Oil<br />
1 tab Arrowroot Powder<br />
375ml tetra pack Chicken or Veggie Stock<br />
1 big tab minced Garlic<br />
1 big tab minced Ginger<br />
1 large Capsicum<br />
1 large Onion<br />
2 large Carrots<br />
2 large Tomatoes<br />
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For those who don't know, this is arrowroot. It's a great thickening agent that sets clear, works well with acid and doesn't need to be boiled to thicken up- it's also gluten free<br />
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You can use any cut of pork, but I used fore quarter chops and just trimmed off the bone and fat. They are such an economical cut of meat and well suited for this style of cooking<br />
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Mix the ginger, garlic and sesame oil into the pork and let it marinate for a while. Overnight would be fine, but even just while you prep the veggies will be OK<br />
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Slice the veggies into nice bite size pieces. They don't need to be too thin as you don't want them to mush<br />
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Using the inner pot, brown off the meat in a little oil. I always like to do this to seal it and add a little extra depth of flavour, but you can skip it if you don't have the time<br />
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Add in all the veggies<br />
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Combine the pineapple with all the juice, hoisin sauce and stock together, then pour into the pot and mix through<br />
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Bring the pot to the boil, then simmer for about 10 or so minutes to bring the temperature of the contents up to a safe region<br />
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Yes, the pot is quite full- I was greedy and made a huge batch. With wet dishes like this I always make extra to add to my Freezer Meal stash for busy days. The recipe given above is more manageable with just a nice generous amount for 4 or 5 hungry people. The inner pot has a 3.5 litre capacity and as you can see I filled it right up<br />
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As I don't want to give anyone food poisoning, I took the temperature of my dish after simmering so I had a bench mark to compare it to before serving, it was definitely nice and hot indeed<br />
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Quickly add in the arrowroot dissolved into a little water, and stir to mix through<br />
Pop the lid on, and then put the whole pot into the outer unit and close it up immediately<br />
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Now go and do whatever you want to do for pretty much the rest of the day. The Billyboil website claims the unit will retain it's heat safely for up to 8 hours, so far I've only tested it to 5 1/2, but with fantastic results<br />
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I left my meal for about 4 1/2 hours, and as you can see the temperature was still well and truly in the <a href="http://en.wikipedia.org/wiki/Danger_zone_(food_safety)" target="_blank">Safe Zone</a> at over 80*C. I could have left it for a couple more hours if I was busy and it would still have been fine, but it was dinner time and the family wasn't prepared to eat at bedtime- even for the sake of scientific investigation. They can be difficult like that sometimes... :)<br />
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Cooking the meal the Billyboil way really does work indeed! It's such a lovely gentle method of cooking that results in tender meat, veggies that still hold their shape and structure, and sauce with a lovely clean, fresh taste. I can definitely see it becoming a fixture around my kitchen as it will save so much time, effort and energy!<br />
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You can see how convenient this little package is for caravanning adventures- just get it ready in the morning while you're still plugged in on-site, and you can have a nice hot meal at tea time without having to plug in or get a generator going. It's also handy for people like my parents who live on a rural property that can be regularly flooded in and suffer power blackouts. <br />
Last year they had to go a whole week without power and had to cook everything over an open fire. The Billyboil would have been a godsend indeed, as it only needs to be on the heat for such a small length of time and would save so much fuel and effort<br />
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So Dear Readers, what's your favourite 'Wet Dish' and have you heard of Thermal Cookers before?<br />
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Thanks to the nice guys at Billyboil for sending me one of their products to play with! For more information, or to find out where to buy a Billyboil of your own, check out their website <a href="http://www.billyboil.com.au/" target="_blank">Here</a> <br />
to answer any questions you might have about this energy efficient cooking style<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com24tag:blogger.com,1999:blog-1253154877742304495.post-6226895703084286092014-08-19T16:50:00.002+10:002014-08-19T16:50:25.366+10:00Smoky Lamb and Root Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Would you believe I saw some blossom this week Dear Readers?<br />
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That may not seem all that interesting if you live in the warmer regions, but down here where we're still hitting the minuses most nights, it was very exciting indeed! <br />
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Despite the bit of watery Winter sunshine shining through my window today, it's still the season for hearty wholesomeness and Soup is still at the top of my list. One of the really great things about cold weather though, is the abundance of top quality root vegetables. A lot of people think of these as a bit old fashioned and a lot of them haven't had quite the renaissance that beetroot seems to have had the last few years, but they are really quite lovely and very sweet indeed this time of year<br />
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Turnip, Parsnip and Swede<br />
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I also happen to have a smoked Lamb Shank languishing in my freezer so this is also destined for the pot to add a bit of extra flavour and depth. A smoked ham hock or ribs would be great as well, or leave them out all together if you prefer a meat free version<br />
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Smoky Lamb and Root Soup<br />
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1 large Parsnip<br />
1 large Swede<br />
1 large Turnip<br />
2 Onions<br />
2 large Carrots<br />
half bunch of Celery<br />
375gm/1 packet dried Soup Mix or mix of dried beans & peas- make sure there's no barley!<br />
Smoked Lamb/Ham Hock<br />
1.5 lt Stock- veggie or chicken<br />
big pinch dried Thyme or few sprigs fresh<br />
couple of Bay Leaves<br />
splash Oil<br />
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Chop the onion, carrot and celery into fairly small pieces. I like to use a food processor to save some time and to save my wrists the hassle. In a long simmered soup like this they all meld together anyway and the rustic presentation means that painstakingly chopping each veggie to look it's best just doesn't matter<br />
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I like the Mckenzie's Italian Style Soup Mix. It has a great combination of beans, peas, chickpeas and lentils but no nasty gluten containing barley <br />
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Dried herbs because it was raining and I was too lazy to go outside for fresh- it wasn't the rain that worried me, it was the soggy, smelly dog that would want to jump all over me and make me muddy :)<br />
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Definitely too good to waste- just look at how much meat is left on the bone!<br />
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Sweat off the onion, carrots and celery in the splash of oil until they have a touch of colour<br />
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Add in the herbs and mix through well<br />
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Whizzy up the turnip, swede and parsnip into smallish chunks. I don't worry about the odd bit that misses the blades, it will certainly cook down anyway<br />
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Stir through the bean mix<br />
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Bury the hock in the veggie and beans- don't add any salt yet as it can toughen the beans and the hock could have a fair bit in it anyway<br />
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Top up with the stock and simmer for a couple of hours or until the beans are nice and tender but not mushy OR pop it all into a slow cooker in the morning and it will be hot and hearty by the time you get home from work in the evening<br />
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Keeping the soup warm, pull out the hock and remove the meat from the bones. The meat should just pull off easily by now, then just roughly chop it into bite sized pieces. I always include the gelatinous gristly bits too, they just melt away to nothing in the soup <br />
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Stir the meat bits back in, check for seasoning, then serve up big, steaming bowls of Yum<br />
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See how a lot of the veggies have broken down and thickened up the soup- this is a real 'Stick-to-your-ribs' type of meal indeed!<br />
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So Dear Readers, do you enjoy the old fashioned Root Vegetables and is it still Soup Weather in your neck-of-the-woods?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com17tag:blogger.com,1999:blog-1253154877742304495.post-38726514389186296602014-08-12T18:08:00.004+10:002014-08-12T18:08:24.596+10:00International Scone Week with Lady Flo's Queensland Pumpkin Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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Did you know that it's International Scone Week?<br />
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A few years ago, wonderful Celia of the blog Fig Jam and Lime Cordial, and a few other bloggy buddies just happened to all post about scones at the same time and thus an annual event was born. To read more about it, and to see all of this year's participating blogs and recipes, check it out <a href="http://figjamandlimecordial.com/2014/08/11/international-scone-week-2014/" target="_blank">Here</a> and of course, feel free to join in as well!<br />
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The last time I played along, I posted my <a href="http://intolerantchef.blogspot.com.au/2012/08/lavender-lemonade-scones.html" target="_blank">Lavender Lemonade Scones</a>, so this time I thought I'd go with an iconic Australian recipe- Lady Flo's Pumpkin Scones<br />
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Lady Florence Bjelke-Petersen and her husband Sir Joh, were very prominent and popular political figures in the 60's to the 90's in both the Queensland state and the federal arenas. Their family farm is not too far from my Mum and Dad's property and Mum got each of my sisters and I a signed copy of her books one Christmas <br />
Even though she had such a successful and wonderful career, I still think one of Lady Flo's longest lasting legacies is her recipe for Pumpkin Scones. Just like her recipe books- they aren't trendy, they aren't fancy, they're just good, solid basics done well<br />
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Mum with Lady Flo, back when perms were still fashionable :) <br />
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I much prefer to use a pumpkin like Queensland Blue or Jarrahdale for my scones and soups, I'm not as fond of Butternut<br />
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Before starting your scones, here's Lady Flo's own words to guide you:<br />
'The one important piece of advice I always give to people attempting to make scones is that you must treat them with tender loving care. Don't knead them, instead press them lightly with your fingertips. This helps your scones to turn out nice and light.'<br />
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Lady Flo's Pumpkin Scones<br />
(adjusted a little to suit my InTolerances)<br />
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1 tab Butter/lactose free spread<br />
1/2 cup Sugar<br />
1/4 tsp Salt<br />
2 Eggs<br />
1 cup cooled mashed Pumpkin-I used a quarter of a smallish pumpkin<br />
3 cups gluten free SR Flour<br />
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Scones need a quick, hot oven to rise well. Preheat the oven and tray to 225*C before starting <br />
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Steam or microwave the pumpkin without adding any extra water. Boiling makes it waaay too soggy and the aim is to have a nice dry, dense pumpkin puree. I always drain it over a sieve as it cools so any excess liquid can drain away<br />
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Mix the butter, sugar, salt and pumpkin together well<br />
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Add in the eggs and whisk together<br />
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Add in the flour and fold through <br />
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Turn the mix out onto a lightly floured board and bring it all together- Gluten free doughs are generally softer and stickier than regular doughs. Pat it into a rectangle an inch or so high<br />
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Cut into rounds with a floured scone cutter <br />
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Pop the little lovelies together onto a warmed tray, and bake for 20 minutes on the top shelf of the oven<br />
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Nice and browned <br />
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It's a fact of life that gluten free goodies can be sadly dry and crumbly. The best way to combat this is to of course eat the goodies on the day they are baked :) otherwise I try and keep the moisture in a little by allowing my scones and most cakes to steam as they cool down. Just throw a clean tea towel over the scones- unless of course you like a crispy crust<br />
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Cut the scones in half while still just warm and slather on some jam or honey. I love these pumpkin scones with Golden Syrup- yummo<br />
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These scones are lovely, light and fluffy. The pumpkin isn't too savoury at all, it's just there quietly in the background keeping the scones moist and allowing the mix to cut back on fat without sacrificing any flavour or texture at all. I also love adding a good handful of lactose free cheese to the dough with these for a slightly savoury spin<br />
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So Dear Readers, what's your favourite scone, and have you ever heard of Lady Flo?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com27tag:blogger.com,1999:blog-1253154877742304495.post-21903917831026048242014-08-04T17:20:00.002+10:002014-08-04T17:22:14.853+10:00In My Kitchen- August 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy August Dear Readers! <br />
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It's still cold over here, but instead of hibernating I've been having lots of fun finding goodies to play with and to bring a bit of excitement to my Family Feasting<br />
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It's also that time when I link up with Celia over at her fantastic blog <a href="http://figjamandlimecordial.com/2014/08/01/in-my-kitchen-august-2014/" target="_blank">HERE</a> for the monthly In My Kitchen roundup. A great way to see what other foodie bloggers are up to and a great way to make a few friends along the way<br />
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In My Kitchen...<br />
is a whole case of beautiful Blood Oranges from the guys at <a href="http://redbellycitrus.com.au/" target="_blank">Redbelly Citrus</a>. I've been having so much fun munching my way through them. Check out my recipes <a href="http://intolerantchef.blogspot.com.au/2014/07/beautiful-blood-orange-cupcakes.html" target="_blank">here</a> and <a href="http://intolerantchef.blogspot.com.au/2014/07/sardines-with-blood-orange-and-bay.html" target="_blank">here</a> if you need some Orange Inspiration<br />
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In My Kitchen...<br />
is my new cookbook from Antonio Carluccio. I froze my gluten free buns off last weekend as I sat on metal bleachers in mid-winter misery watching him cook as part of Canberra's Annual Truffle Festival<br />
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When I asked him to sign my book to The InTolerant Chef and explained what that meant, he insisted on signing it to The Courageous Chef as he said it took courage to cook for anyone at all with food InTolerances, let alone having them myself as a chef!<br />
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In My Kitchen...<br />
are some of the Truffle I bought at the markets, hopefully infusing flavour and aroma into a few eggs overnight<br />
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My Truffle Treat! An Omlette cooked in butter and flavoured very simply with Truffles inside and out..mmmmm....<br />
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In My Kitchen...<br />
are some little jars of Truffle I picked up at Aldi. Although not anywhere in the same league as fresh, they are still OK sliced over things for a bit of Culinary Bling<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKeQZJel9koV_pdXUxrzZYd8osa5Ni_T_YVJezov4bN_wsl7n6RVt2a4Rp8dRAbXWQTgRQyEZtCctJ0rW1hEpwZpjZ6LorOzIpewtyr1LtdRPd79GkbhyAWmEDNn9ilNX4xnXbGileoc/s1600/baconquince+135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKeQZJel9koV_pdXUxrzZYd8osa5Ni_T_YVJezov4bN_wsl7n6RVt2a4Rp8dRAbXWQTgRQyEZtCctJ0rW1hEpwZpjZ6LorOzIpewtyr1LtdRPd79GkbhyAWmEDNn9ilNX4xnXbGileoc/s1600/baconquince+135.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
is another type of 'Truffle', Corn Truffle from Mexico. I have actually been looking for these for ages but have no idea yet what on earth I'm going to do with them! Any suggestions anyone?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkq32AtOp0IwAKQX4xCP1M2QvJ4k-id5tKA1svIW5YhO57l7WNxvJAHmHjYoUIaCLV1PHCen1Pb65V2cewUDJMkWuF3GPRhsdc7cGurw-B4zIuKgEd1GgBBfjntL9xrrzRRTKsoeVfU8/s1600/bloodorange+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkq32AtOp0IwAKQX4xCP1M2QvJ4k-id5tKA1svIW5YhO57l7WNxvJAHmHjYoUIaCLV1PHCen1Pb65V2cewUDJMkWuF3GPRhsdc7cGurw-B4zIuKgEd1GgBBfjntL9xrrzRRTKsoeVfU8/s1600/bloodorange+026.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
Even more Truffle Goodies with these lovely Australian Anchovies. I have jars of truffled anchovies that are just so gorgeous, that when I saw these I had to snap them up too. I'm thinking of a very indulgent lunch with thick toasted gluten free bread, ripe tomatoes, and topped with these little babies<br />
- yummo!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGD03LWtmN3Wk70qnHjsIGHt15SQo7SSPSYGs6gohFwetM79WMI7012e2nHROJZFcwvP4C8RkgoetX0bVR2dJ1swVbmQ7l6AjD7RCbkRaVJXqCiNjUcnRobdMcbJSptOMCfH8L-FnGCA/s1600/bloodorange+082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGD03LWtmN3Wk70qnHjsIGHt15SQo7SSPSYGs6gohFwetM79WMI7012e2nHROJZFcwvP4C8RkgoetX0bVR2dJ1swVbmQ7l6AjD7RCbkRaVJXqCiNjUcnRobdMcbJSptOMCfH8L-FnGCA/s1600/bloodorange+082.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
is this gorgeous Raspberry Liquor that comes from the NSW Hunter Valley. Tamburlaine Wines are an organic vinyard that has an amazing commitment to the environment and just so happen to produce some very tasty wine indeed. Although I did buy quite a few varieties, this dessert wine is definitely my favourite to sip slowly and enjoy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58aY40ETkt63TqVh7BApLPYFZlIC-B-uCsZQBxJUtiYzK1HOlI-FwjICM8rYmgahgyUTK7pCS6VvswjkrIkBwmF74usl8cqNe5GL9wl2YHmdMTLflie3CeHcbdCpIWirYvbLw_ffFpS0/s1600/baconquince+115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58aY40ETkt63TqVh7BApLPYFZlIC-B-uCsZQBxJUtiYzK1HOlI-FwjICM8rYmgahgyUTK7pCS6VvswjkrIkBwmF74usl8cqNe5GL9wl2YHmdMTLflie3CeHcbdCpIWirYvbLw_ffFpS0/s1600/baconquince+115.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
are some fabulous Lychee products I picked up at a food show. The lychees are all grown in Queensland and although they are delicous when fresh, these products take the lychee to a whole new level of yum<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52EZuPZ8iJwnyS7cwTb2oFpJc5ZYsNouVMCsv4sf5JVpHLDDeFiqFtq9866-_nBC0rG-Q0jJw0A9D8dCHEraWJfcyaObFQKSJAg03OLvJYmkJcxb7fHA_WA5e2reUks8bl6MpRpyXj2s/s1600/baconquince+117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj52EZuPZ8iJwnyS7cwTb2oFpJc5ZYsNouVMCsv4sf5JVpHLDDeFiqFtq9866-_nBC0rG-Q0jJw0A9D8dCHEraWJfcyaObFQKSJAg03OLvJYmkJcxb7fHA_WA5e2reUks8bl6MpRpyXj2s/s1600/baconquince+117.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
are some spice sachets from the lovely ladies at <a href="https://www.facebook.com/CookingCoOrdinates" target="_blank">Cooking Co-ordinates</a> in the Belconen Fresh Food Markets. These were gifted to some of us Canberra Food Bloggers and are very tasty indeed. I enjoyed the Roast Vegetable mix sprinkled over some veggies and leg of lamb, and they were great. The Mulling Spice was simmered away in some apple and pear juice instead of wine, to make a family friendly drinky-poo that we could all enjoy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtm7rD4cYRkJu8IReviYr29yXB5l0Y0HsjgMqYEboELSCPjVqypI3jqbCD503wtqseZMooAJpY0DwWeBGy-jBRSPUa9FAzxKIJLNJ8XlwpwCGP_WAwEwsvf26MjjGGS3wFGePtc4YYqKY/s1600/bloodorange+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtm7rD4cYRkJu8IReviYr29yXB5l0Y0HsjgMqYEboELSCPjVqypI3jqbCD503wtqseZMooAJpY0DwWeBGy-jBRSPUa9FAzxKIJLNJ8XlwpwCGP_WAwEwsvf26MjjGGS3wFGePtc4YYqKY/s1600/bloodorange+016.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
is some Culinary Bling indeed! Mustard with gold dust and flavoured with white truffle, and gorgeous Himilayan salt that just looks way too pretty to use <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8RyMzk9qO_BMoPZOXNGu1uo9f59yLDSWo3WHncOwodd8gjph03U22n3_A3xl3RQ0gaaC7HqVjEXojhcfQid_zVYNRzumti9W0t8V4eNZ8IR5kkDv3UGN1BM2z0unHkmTfwUk9YzQm5w/s1600/baconquince+120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8RyMzk9qO_BMoPZOXNGu1uo9f59yLDSWo3WHncOwodd8gjph03U22n3_A3xl3RQ0gaaC7HqVjEXojhcfQid_zVYNRzumti9W0t8V4eNZ8IR5kkDv3UGN1BM2z0unHkmTfwUk9YzQm5w/s1600/baconquince+120.JPG" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyj_CkLgK8feb6vG94V-FOzz73jBZOjPsHRY7Jj9a07vW4zFy2C5vexqjhp3RyThK3OulW9nTG08B82g49zQyz2QVI6gEPLq255H2C3CWUxOhK1RHyOSHCiE5e9eoQJ4EYLWKLMaLKyU/s1600/baconquince+121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyj_CkLgK8feb6vG94V-FOzz73jBZOjPsHRY7Jj9a07vW4zFy2C5vexqjhp3RyThK3OulW9nTG08B82g49zQyz2QVI6gEPLq255H2C3CWUxOhK1RHyOSHCiE5e9eoQJ4EYLWKLMaLKyU/s1600/baconquince+121.JPG" height="320" width="240" /></a></div>
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In My Kitchen...<br />
are some locally grown Woodear Mushrooms. I really love the texture they bring to a dish, and I enjoyed these little beauties stir fried with finely diced pork, lots of garlic and some tasty shiitake mushrooms as well. I normally buy these dried and have to soak them, so the fresh ones are a real treat indeed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN-fhOZyn3jr1nyv05L0GCPoYrhC8cBYUsbE3kNjJD5C-EFUH17_DqHDE7j8Kwe-vBww9oG5Qk7yFpDSsLqkmwX-_ZqpduQ0VFt4Yl7SBmosDK752u-wZPd5hJhLvD89n6iax0sAyqXI/s1600/cupcakes+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPN-fhOZyn3jr1nyv05L0GCPoYrhC8cBYUsbE3kNjJD5C-EFUH17_DqHDE7j8Kwe-vBww9oG5Qk7yFpDSsLqkmwX-_ZqpduQ0VFt4Yl7SBmosDK752u-wZPd5hJhLvD89n6iax0sAyqXI/s1600/cupcakes+050.JPG" height="240" width="320" /></a></div>
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<br />
In My Kitchen...<br />
is some Spreadable Salami! I have to admit that initially I bought this for it's novelty value, but it really does taste very nice indeed. I've had it spread on crackers as snacks, but also stirred through pasatta for a spicy pasta sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcNIJXlRdsjOS66bbW_gxwG0F_9nraaL-MtSlrKQmt35YAt8iFTGOb-6b_HPEiFUj567M_gVJBE3W7vqBiY5oiWHlsXzeRMRcQAiUE9-RTgkWtl2hYVK9ZTqdfNbIQiJ3ydYdMWUFYDk/s1600/baconquince+125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcNIJXlRdsjOS66bbW_gxwG0F_9nraaL-MtSlrKQmt35YAt8iFTGOb-6b_HPEiFUj567M_gVJBE3W7vqBiY5oiWHlsXzeRMRcQAiUE9-RTgkWtl2hYVK9ZTqdfNbIQiJ3ydYdMWUFYDk/s1600/baconquince+125.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfslT3k5irm9Vk7TNMyooXQH7Hvtt6RBqHCcWA282PNhMa7I67I5hmkXDeOOtJ6Tg_ihFQ02K1T-H1Hmn4G62j1fDwyMcSGRzoEnUsujkwc_nCc6F6LuY3O2akq4igUfMm8e8RdALZ3c/s1600/baconquince+126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfslT3k5irm9Vk7TNMyooXQH7Hvtt6RBqHCcWA282PNhMa7I67I5hmkXDeOOtJ6Tg_ihFQ02K1T-H1Hmn4G62j1fDwyMcSGRzoEnUsujkwc_nCc6F6LuY3O2akq4igUfMm8e8RdALZ3c/s1600/baconquince+126.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some gorgeous Sheep Cheese products. I can tolerate sheep and goat milk quite well, and it's always nice to try a few different varieties when I come accross them<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyZzbhrbxgCPAAWxTroCy9BQ1XyPDjc7EbDtI28H6CNetSE7fNq01ix1RaE04u3egVaLC3moogKj2rMMGtkKg4d3JlWyiSQYySFWXPt7W-c6oOxo0996TsMN7KcTFf1wBgkmaFX4tNEM/s1600/baconquince+129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyZzbhrbxgCPAAWxTroCy9BQ1XyPDjc7EbDtI28H6CNetSE7fNq01ix1RaE04u3egVaLC3moogKj2rMMGtkKg4d3JlWyiSQYySFWXPt7W-c6oOxo0996TsMN7KcTFf1wBgkmaFX4tNEM/s1600/baconquince+129.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is yet more novelty with some Cuttlefish Ink. I think I'll use this to colour fresh pasta and to add a bit of intrigue into my next risotto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvqKhs2PaytR_BJrJQ2cW25KDmXOoxjPM0bATfzE2R5sPzaPn4MOioVHFy8osHsg6gMAtH5wQrwv7-iMbyXvJcsU01WESUVktoNhCGoDChmls27tG_Kv0tMesGBbDYhyphenhyphenny6yfKNRkjyU/s1600/baconquince+132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvqKhs2PaytR_BJrJQ2cW25KDmXOoxjPM0bATfzE2R5sPzaPn4MOioVHFy8osHsg6gMAtH5wQrwv7-iMbyXvJcsU01WESUVktoNhCGoDChmls27tG_Kv0tMesGBbDYhyphenhyphenny6yfKNRkjyU/s1600/baconquince+132.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is another bargain buy from the supermarket- Lumpfish Caviar. It's pretty colour and great texture make it an interesting ingredient to play with and quite a cute garnish as well <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicd7Z1ERmeOjtYkvu2AwiZGbHKKoEskWcaCwa0JFunrgwdRjgAAiX1MLohtYAp1Vsmm6p9EYTuNNwFeFtdKSgHOAMqG0IyXhzOQgDdpkiK640fYQPhSso-cji_ZyMoS4EHxA40_119mEk/s1600/baconquince+137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicd7Z1ERmeOjtYkvu2AwiZGbHKKoEskWcaCwa0JFunrgwdRjgAAiX1MLohtYAp1Vsmm6p9EYTuNNwFeFtdKSgHOAMqG0IyXhzOQgDdpkiK640fYQPhSso-cji_ZyMoS4EHxA40_119mEk/s1600/baconquince+137.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are oh-so-many finishing vinegars. I just love them and have at least a dozen or so... apricot, raspberry, mulberry, spiced apple, fig, pomegranate, vanilla- and now Beetroot too. They add a nice bit of sweet acidity to a dish, a bit of depth to salads, and sometimes just a bit of prettiness dotted across a plate. Very versatile <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYn4JrE0qjS11ZPHplmOB41hzP0p2L4BNhkUBAorwbWPqF0ClW2eA6UFMnayda_98Gi8a4EJWzeCKPJOUBhWbLZXTx99cB9lSyJMtwssbrP3JGPAzEIoXXzu7BwSZw7_h8GwIqN9xWSc/s1600/baconquince+138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYn4JrE0qjS11ZPHplmOB41hzP0p2L4BNhkUBAorwbWPqF0ClW2eA6UFMnayda_98Gi8a4EJWzeCKPJOUBhWbLZXTx99cB9lSyJMtwssbrP3JGPAzEIoXXzu7BwSZw7_h8GwIqN9xWSc/s1600/baconquince+138.JPG" height="320" width="240" /></a></div>
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<br />
In My Kitchen...<br />
are the new Gluten Free Weet-Bix! They taste amazing and just like I remember them. Thanks Sanitarium for thinking of us InTolerants<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRnv7KCvo272vRFW5K2pkQZi2O0b8KB51oCL-vj4Rl3ghXjEDd43sT7FBWFDmDdJCuHYcoQq5drIm2ic-dxo1MX80era4YpMhdiF7kXkyGmCuWbOKHOdPloUeJXRmxfyi3hgDGZwSwVg/s1600/gf+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRnv7KCvo272vRFW5K2pkQZi2O0b8KB51oCL-vj4Rl3ghXjEDd43sT7FBWFDmDdJCuHYcoQq5drIm2ic-dxo1MX80era4YpMhdiF7kXkyGmCuWbOKHOdPloUeJXRmxfyi3hgDGZwSwVg/s1600/gf+001.JPG" height="240" width="320" /></a></div>
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<br />
And finally, In My Kitchen...<br />
are some gorgeous white roses from BigJ. Because he loves me very much...and because I was right and he was wrong. As per usual :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfoYyJRJzhSZTi3q_arWqWBTxrv7dIsCPBf7aRey37UT-7Qu7kg6UC28FLgAtFSJjxKFfk8_7TcgwKScKg340Kay4XAUXo19hx0wfV57dJHnKp9_j4ABzpzHyFT9KknBXc27lU_Zdh1M/s1600/cupcakes+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfoYyJRJzhSZTi3q_arWqWBTxrv7dIsCPBf7aRey37UT-7Qu7kg6UC28FLgAtFSJjxKFfk8_7TcgwKScKg340Kay4XAUXo19hx0wfV57dJHnKp9_j4ABzpzHyFT9KknBXc27lU_Zdh1M/s1600/cupcakes+001.JPG" height="240" width="320" /></a></div>
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So Dear Readers, what celebrity chefs would you like to meet, and what's going on in your kitchen this month?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com49tag:blogger.com,1999:blog-1253154877742304495.post-77564006217238302162014-07-28T18:41:00.000+10:002014-07-28T18:41:16.248+10:00Beautiful Blood Orange Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bAnmjcOeqJO_gXm26wKEFgNBQMKMXRehmBwG8OBHCbZRGCUXODTnahVblphav5dnDCqFl-olalAw2KThMsmMCxHqyh3JsTklk0fgXr5p3M6ye-xitAloc2AkMmNgX8Buehu9gp7WtUs/s1600/cupcakes+037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bAnmjcOeqJO_gXm26wKEFgNBQMKMXRehmBwG8OBHCbZRGCUXODTnahVblphav5dnDCqFl-olalAw2KThMsmMCxHqyh3JsTklk0fgXr5p3M6ye-xitAloc2AkMmNgX8Buehu9gp7WtUs/s1600/cupcakes+037.JPG" height="320" width="240" /></a></div>
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Cupcakes are just so cute aren't they?<br />
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I know they've been done-to-death, but there is just something so appealing about a whole little cake all for yourself that sucks me in every time. The frosting to cake ratio doesn't hurt either :)<br />
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I've still been having so much fun playing with my case of Blood Oranges, and as my <a href="http://intolerantchef.blogspot.com.au/2014/07/sardines-with-blood-orange-and-bay.html" target="_blank">Last Recipe</a> was savoury, it was definitely time for something sweet. In a vague attempt to ease my conscience I included some healthy almond meal this time- but who's kidding, it just makes them even yummier instead!<br />
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Blood Orange Almond Cupcakes<br />
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1 3/4 cup gluten free SR Flour<br />
3 1/4 cup Almond Meal<br />
1 tsp gf Baking Powder<br />
220 lactose free margarine/spread<br />
1 2/3 cup Castor Sugar<br />
2 Eggs<br />
1/2 cup Blood Orange Juice<br />
1/4 cup lactose free Yoghurt<br />
pinch of Salt<br />
zest of one Blood Orange<br />
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Zest the orange first of all, so you won't forget to do so after you cut and juice it. Much easier this way, I promise!<br />
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Cream the butter and sugar together until nice, creamy and fluffy<br />
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Add in the eggs and orange zest and beat in for a minute or so<br />
Before:<br />
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After:<br />
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Fold in the rest of the ingredients carefully, keep it nice and light<br />
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Lovely and lightly tinted from the juice<br />
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Divvy up the batter into 24 cupcake papers<br />
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Bake for about 20mins at 170*C, then let the cakes sit in the pan for 5 minutes before carefully placing on a rack to cool down completely<br />
As you might be able to tell I left out a crucial ingredient- the baking powder! Ooops! As these little sweeties are fairly dense from the almond meal, it doesn't really matter though, it just means they stayed a bit flatter than usual<br />
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I added an extra layer of deliciousness by filling my cupcakes with some sublime Blood Orange Curd- because, well..why not?<br />
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A crowning glory swirl of <a href="http://intolerantchef.blogspot.com.au/2010/07/buttercream.html?showComment=1406531159461" target="_blank">Buttercream Frosting,</a> using half blood orange juice for the liquid, and tinting it a nice mixture of orange food colouring<br />
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Before finally topping it all of with a wedge of candied blood orange slices<br />
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Now aren't these pretty indeed!<br />
The almond meal adds a bit of body to these cupcakes without leaving them too dense at all. The orange flavour is definitely much better the next day after it's had time to settle in and really mingle with the rest of the ingredients, and with the extra layering of orange in the frosting they are really quite delicious indeed<br />
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So Dear Readers, what's your favourite flavour cupcake, and have you ever left an ingredient out of a recipe by accident- or is that just me?<br />
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Thanks again to <a href="http://redbellycitrus.com.au/" target="_blank">Redbelly Citrus</a> for providing me with a case of their amazing Blood Oranges to play with!<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com18tag:blogger.com,1999:blog-1253154877742304495.post-3712719537146861782014-07-23T11:41:00.000+10:002014-07-23T11:41:54.239+10:00Sardines with Blood Orange and Bay Leaves<div dir="ltr" style="text-align: left;" trbidi="on">
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I know I do a lot of whinging about Winter, but I guess there are a few benefits after all....<br />
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I can stay in my fluffy slippers and PJ's all weekend because they're the warmest things I own; rich, thick soups are on the menu regularly; mulled wine is a great alternative to tea or coffee; and citrus are certainly at their best- especially the gorgeous globes of goodness that are Blood Oranges!<br />
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The very lovely people at <a href="http://redbellycitrus.com.au/press/" target="_blank">Redbelly Citrus</a> kindly sent me a box of their new season Blood Oranges to play with and I while I always knew how good oranges were for me, I was very interested to find out the extra benefits they provide. <br />
The Redbelly website states that "Blood Oranges produce Anthocyanins which is extremely rare for Citrus fruits. Anthocyanin, most commonly found in berries such as the blueberry, flowering plants and red wine (derived from red grapes) is one of the most powerful phyto-chemicals known in the plant kingdom. This group phyto-chemical’s are known for their potent antioxidant capability, being some 150 times more powerful than Vitamin C alone and along with their ability to be beneficial in so many parts of health we have decided to call this specialty VitaminRED."<br />
With such great taste as well as being extra good for me, how could I resist? Find out more of the amazing health benefits of VitaminRed <a href="http://redbellycitrus.com.au/press/?page_id=35" target="_blank">HERE</a> and tell me you're not as impressed as I am!<br />
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A Navel Orange in back and a Redbelly Blood Orange in the front<br />
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Just look at the colour contrast!<br />
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How do I explain the difference in flavour? It's subtle, maybe a bit of raspberry in there, definitely more mellow than the Navel Orange though. You know how Granny Smiths and Pink Ladys are both types of apple- same same but different- just like that! Got it? I will tell you this- I would pick the Blood Orange every time over any other variety, that's for sure, it's definitely my new favourite citrus!<br />
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Now as Redbelly Blood Oranges are such seasonal items, I wanted to pair them with some other lovely fresh produce coming into season now too. Tiny truss Tomatoes are just coming in from Queensland, radishes are nice and add a bit of zing, and wild rocket greens bring a bitter edge to the mix as well<br />
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Sardines are another great Winter winner, and I thought that the sweet blood orange combined with garlic and fresh bay would really be a great match with the slightly strong, oily fish<br />
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Sardines with Blood Orange and Bay Leaves<br />
To serve Two<br />
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about 4 Sardines per person<br />
3 Blood Oranges- 1 for slicing, 1 for zesting and juicing, and 1 for segmenting<br />
1 bunch fresh Bay Leaves<br />
4 cloves Garlic thinly sliced<br />
half bunch fresh Parsley<br />
1/3 cup Olive Oil<br />
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Salad<br />
Radishes<br />
Wild Rocket<br />
baby Truss Tomatoes<br />
<br />
Dressing <br />
Blood Orange Juice<br />
Olive Oil<br />
Red Wine Vinegar<br />
Salt<br />
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Slice one of the oranges into fairly thin half circles<br />
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Segment the other orange by peeling it, then cutting between membrane that separates each little piece from its neighbour<br />
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Nice and tidy now <br />
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Make the marinade by placing the oil, garlic, zest,crumpled bay leaves, juice and parsley in a dish. Squeeze in the juice from the orange bits left from segmenting as well- waste not, want not :)<br />
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Place 2 orange slices and two bay leaves as well as a couple of the garlic slivers into each sardine cavity<br />
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Place them all in the marinade and spoon some over as well. Pop this into the fridge for an hour or so to let the flavours develop<br />
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Grill the sardines with their stuffing in a hot pan for a few minutes each side, until they're just cooked through the middle and there's a nice bit of charring on the skin for extra flavour<br />
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Thinly slice the radishes and combine with the rocket and orange slices. Because it was a pretty cold day still, I decided to blister my tomatoes on the grill pan for a few minutes just to warm them through. Just because they were so pretty I kept them attached to the stem as well, but if it's nice and warm in your neck of the woods feel free to keep the tomatoes au naturel<br />
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Mix the dressing, adjusting the flavours to taste- I like a nice acidity from the vinegar. I was so lucky to have some local Homeleigh Grove Blood Orange olive oil on hand to make my dressing extra special and yummy!<br />
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Plate up your yummies, then drizzle all with the sweet, salty, acidic dressing to tie all the flavours in together<br />
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A perfect Winter Weekend Lunch- and extra good for you as well!<br />
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So Dear Readers, have you tried yummy Blood Oranges yet, and what's your favourite thing about Winter?<br />
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Many thanks go to <a href="http://redbellycitrus.com.au/press/" target="_blank">Redbelly Citrus</a> for providing me with the delicious Blood Oranges. To find the closest stockist of yummy Redbelly Citrus check out the map <a href="http://redbellycitrus.com.au/press/?page_id=509" target="_blank">Here</a> and stock up while they're in season- enjoy!<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com18tag:blogger.com,1999:blog-1253154877742304495.post-16084420296081869582014-07-17T16:27:00.000+10:002014-07-17T16:27:19.851+10:00Truffled Celariac Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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One of my personal joys in Winter is the availability of all the wonderfully seasonal Root Vegetables<br />
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Parsnips, turnips and swedes are all lovely, but one of my absolute favourites of all is the Celariac. A Celariac is a big, ugly, hairy ball that really doesn't look very appetising, but don't be put off by it's ugly exterior, this humble veggie is a surprise package indeed!<br />
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Sweet, mild, nutty and earthy- a delicate flavour, but one that stands up well next to strong dishes like roast beef, steak or even with blue cheese. Whether raw in a traditional French remoulade, or soaked and pureed as I've done today, this undistinguished little veggie should definitely not be underestimated<br />
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I often find that Celariac are sold per item not by weight, and as the price at the start of the season hovers around $8 each, I try and find the biggest one on the stand. I was picking through the display trying to find a nice one, when right on top I spied a beauty the size of an rockmelon! I'm only 5'1, and my arms don't reach too far, so I had a dilemma. Now, I admit, I'm not too proud to look silly in in pursuit of culinary joy- don't judge me- and I was determined that baby was going to be mine.<br />
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I tried standing on tiptoes- no good. I tried jumping- no good. I then tried strategically removing lower celariacs, hoping to cause an avalanche of sorts with my prize carried to me triumphantly on the crest of the wave- nope, just a few falling on the floor that I had to pick up. Finally I spotted a storeman who was luckily much taller than I and could pluck my celariac from the peak and into my arms- Yes!<br />
Ignoring the stares of slightly bemused shoppers, I bore my behemoth 2 kilo celariac away while dreaming about what it would become in my kitchen....mmmmmm....<br />
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Now I do apologise Dear Readers, I seem to be missing some of my usual step-by-step photos somehow, but as this dish is really just so simple I don't think it will be a problem today<br />
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Truffled Celariac Soup<br />
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Celariac<br />
lactose free Milk or Cream<br />
Truffle- if lucky enough to have some on hand<br />
Truffle Oil<br />
Salt- preferably yummy truffle infused<br />
Lemon<br />
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Cut your lemon in half and squeeze into a bowl of water <br />
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Peel your celariac quickly, and pop each piece as you go into the acidulated water to stop it oxidising and going a yucky brown colour<br />
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I always prefer to steam the celariac as I find that boiling really makes it soggy and dilutes the delicate flavour. As this is to be pureed, steam until it's very tender indeed so it will break down well<br />
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See how dry this is, not soggy at all<br />
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Blend the celariac with the milk or cream to a silky smooth puree<br />
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See how gorgeous- not a lump in sight!<br />
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At this stage the puree can be used in so many wonderful ways...<br />
Folded through mashed potatoes for a nice change, perfect under seared scallops to match the sweetness, or even a bit of crumbled blue cheese folded through would make it a great side for roast beef <br />
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Winter time is Truffle time here in Canberra, and we are lucky enough to have fresh truffles available at the markets for a few weeks- sublime! As the season is rather short lived though, and for those unable to get such goodies, there are a lot of truffle products on the market so you can get your truffley fix. One of my favourites is Truffle Salt, the flavour really permeates through so when it dissolves into the food the flavour is carried subtly through as well<br />
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Another goodie is this Truffle Oil- rich and earthy, not artificial tasting like some on the market either<br />
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Heat the puree through gently without boiling, adding just enough milk/cream to bring it to your desired consistency. Season well with the truffled salt, then drizzle generously with the truffle oil- just because you can :)<br />
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A final flourish of truffle or truffle salt on top, and TaaDaa! I know truffles are pretty special, but who would have guessed that under the ugly exterior the Celariac hid such a tasty, luxurious interior?<br />
This dish is a great starter to a dinner party, or just serve for your own weekday lunch as I did- just because you can :)<br />
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So Dear Readers, what are your favourite root veggies, and are you willing to make of a fool of yourself for Culinary Joy?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com24tag:blogger.com,1999:blog-1253154877742304495.post-78338325349615508422014-07-09T13:29:00.000+10:002014-07-09T13:29:01.100+10:00In My Kitchen- July 2014<div dir="ltr" style="text-align: left;" trbidi="on">
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Each month I seem to collect a few Weird and Wonderful bits and pieces <br />
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Ingredients, utensils, cookbooks- whatever, as long as it's food related I'm interested. Sometimes I don't really know what to do with them, but I sure have fun figuring it out! <br />
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That's just one of the reasons I love sweet Celia's In My Kitchen Posts that give a monthly roundup of what's new and interesting in other kitchens around the Blogisphere as well. If you'd like to have a stickybeak with me, check out all the action at Celia's blog over <a href="http://figjamandlimecordial.com/2014/07/01/in-my-kitchen-july-2014/" target="_blank">HERE</a> and feel free to join in the fun<br />
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In My Kitchen is...<br />
a Cake Pop stand. They're not something I make very often, but they certainly need to be displayed well after all the effort they require. Littlej and I are going to make some over the holidays and now they shall stand tall and proud in their new stand!<br />
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In My Kitchen...<br />
are some Cake Stencils. Great for adding a nice dusting of icing sugar or cocoa powder to the top of a pie, tart or cake. Nice and easy to add a bit of bling<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExtuSXOP1iPM02asATc_YrYMXgVcH0CrEZ3ipvcGmkqYb9pOCEAoxFijZQKYPXkDOwVJi_tptsYJlpJJKKezQBVKfYgIXl5WFlhtyQR88hKRNWrfrYk2hDzfYy9bREh_dINGpfL7p2H8/s1600/mushimk+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExtuSXOP1iPM02asATc_YrYMXgVcH0CrEZ3ipvcGmkqYb9pOCEAoxFijZQKYPXkDOwVJi_tptsYJlpJJKKezQBVKfYgIXl5WFlhtyQR88hKRNWrfrYk2hDzfYy9bREh_dINGpfL7p2H8/s1600/mushimk+001.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is a Mushroom Cookbook from Australian Mushroom for even more Mushroom Inspiration. I loved playing with all my little Funghi Friends last month<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsiMuFcUxhDC6Eg3P-RLQOGfbN6J_ZDupTze-Nw388p6R_deTfhwwAfzHXTTDyRdPjayuuy4rkhtu5-mn8B94XBp8z1pJRAotPU72_0zGjabQE3Ip5uwxe0Q2N4tMrRdEj8yw5XPF9dg/s1600/mushimk+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsiMuFcUxhDC6Eg3P-RLQOGfbN6J_ZDupTze-Nw388p6R_deTfhwwAfzHXTTDyRdPjayuuy4rkhtu5-mn8B94XBp8z1pJRAotPU72_0zGjabQE3Ip5uwxe0Q2N4tMrRdEj8yw5XPF9dg/s1600/mushimk+003.JPG" height="320" width="240" /></a></div>
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In My Kitchen...<br />
are a set of cute little Dumpling Press that my Mum bought me. They have lanterns on them that should stamp an imprint onto the little dumpling cheeks and help them look pretty. I haven't tried them yet, but I'm looking forward to some Yummy Cha soon<br />
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In My Kitchen...<br />
is a Windmill Cookie Cutter to add to my collection. I thought this would be nice to use when I make Speculaas, yummy spiced Dutch biscuits<br />
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In My Kitchen...<br />
is some Jasmine Syrup and some Jasmine Tea Flowers from T2. I'm thinking of poaching some pears in jasmine, but it's still in the planning stage<br />
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In My Kitchen...<br />
are some gorgeous Pickled Vegetables. Each 600gm jar cost just 99c- too good to be true!<br />
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In My Kitchen...<br />
are some cute tin Tea Canisters. My old ceramic ones met with a sad accident recently, so until I replace them these cheery sayings will brighten up my benches and keep my Earl Grey nice and cosy<br />
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In My Kitchen...<br />
is a big jar of Honey I bought off a little Greek man, literally from the back of his truck. I was poking around an op-shop when he came in and bought a few dozen empty jars of various sizes. When we asked him what on earth he was going to do with them, he told us he was in the middle of his honey harvest and had run out of jars to put it all in. He had boxes of golden goodness in the back of his truck that he was planning on selling at the markets, but we got first dibs as we were there first :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t_OxUKnBnYHyJ0En0LqioIQ52GFZwcnyvPbIcv4_Y4jxG6wPuZ01PMZOQwDLgFXSBRW-Q_Z0t-X2uJ-dmBz0kBbNa0AGDUYGx6uHjwn0pCTUgOS2UMJHGthJ9tEzQjKGj86QtK7uZDM/s1600/mushimk+187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t_OxUKnBnYHyJ0En0LqioIQ52GFZwcnyvPbIcv4_Y4jxG6wPuZ01PMZOQwDLgFXSBRW-Q_Z0t-X2uJ-dmBz0kBbNa0AGDUYGx6uHjwn0pCTUgOS2UMJHGthJ9tEzQjKGj86QtK7uZDM/s1600/mushimk+187.JPG" height="320" width="240" /></a></div>
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In My Kitchen...<br />
is a bright bowl of home grown Mandarins from my lovely Italian Nonna Neighbour. They are so sweet and just the right size for a quick snack. They add a nice splash of colour to the Winter bleakness outside the window<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIielbPY3ytgFoGt3ll5zoKSprRg1CJ4U3fJlA8q2hTU9EqEhdjbbUr-vcuGwQh8TYJ9iSzkwLuNK7rAKAR0n2sd6BEFOWAjtAeHAZqg_WVkJp5Kagx95gRZyQ-UD4wgYq6yrH2dgoZ0/s1600/recipts+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIielbPY3ytgFoGt3ll5zoKSprRg1CJ4U3fJlA8q2hTU9EqEhdjbbUr-vcuGwQh8TYJ9iSzkwLuNK7rAKAR0n2sd6BEFOWAjtAeHAZqg_WVkJp5Kagx95gRZyQ-UD4wgYq6yrH2dgoZ0/s1600/recipts+031.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
are some terrific truffley treasures- Truffled Gouda and Truffled Brie- yummo! What a lucky find at the market deli indeed :) The Brie is French but the truffles are local, I'm not sure about the Gouda and I actually don't even care, as it is by far the yummiest thing I've come across in a long time! After trying the Brie, I've stuck in back in the fridge for a while to let the flavours develop a little more, but the Gouda is good to go right now and it is GORGEOUS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jnuLk9XnJdHYYeIZnS02StGAR6Hs-l-7Gvls5csZ7x4tpMTPei4aOWoCnsRajXMvB65L6gkOpuOFclQUrrOJ0l5ij6Eh9QePKhIp1tgkjr0HgGoa_h5UN5sEpaGq9UQsr3J4EEvpKX0/s1600/recipts+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jnuLk9XnJdHYYeIZnS02StGAR6Hs-l-7Gvls5csZ7x4tpMTPei4aOWoCnsRajXMvB65L6gkOpuOFclQUrrOJ0l5ij6Eh9QePKhIp1tgkjr0HgGoa_h5UN5sEpaGq9UQsr3J4EEvpKX0/s1600/recipts+028.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
is a beautiful big bag of local Chickpeas I picked up at the Capital Region Farmers Markets. I've popped them in soup and they are gorgeously creamy when cooked. Yummo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQI3jyornBjHBG7U7x-ocxsjlfnqBx91ZUZo_WCYT-pZr5F3TPvstXBY9EMJZID4ZJm51EhvTnQ6468QE9x8zl9X_sQYTlomHYbDzbRSaA1hCPkKuPk1rDVgVw-gRIK2NaUQ1678Ulxp0/s1600/mushimk+092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQI3jyornBjHBG7U7x-ocxsjlfnqBx91ZUZo_WCYT-pZr5F3TPvstXBY9EMJZID4ZJm51EhvTnQ6468QE9x8zl9X_sQYTlomHYbDzbRSaA1hCPkKuPk1rDVgVw-gRIK2NaUQ1678Ulxp0/s1600/mushimk+092.JPG" height="240" width="320" /></a></div>
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In My Kitchen...<br />
also from the Farmers Markets, is another treasure indeed- a pile of Prunes! I love prunes, I'm really not too big a fan of raisins or sultanas, but prunes have a lovely, subtle sweetness that suits both sweet and savoury dishes. I'm thinking a classic tart, or a lamb tagine, or poaching them with spices, or just eating them as is perhaps while I think about it. Better than lollies or candy any day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbnw_zezjDwcm8RjNtxGbka_6xBwdr9t0e3AzUuFnl_-47pwqsiMRvx_u4N2HQXbP2747XmizyPTBrp01WX9J8xc8RbsZdZXPTWIZa5uObdbnXTIlexrrvxcBrbs2xtP18juDNcV-i5M/s1600/mushimk+091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbnw_zezjDwcm8RjNtxGbka_6xBwdr9t0e3AzUuFnl_-47pwqsiMRvx_u4N2HQXbP2747XmizyPTBrp01WX9J8xc8RbsZdZXPTWIZa5uObdbnXTIlexrrvxcBrbs2xtP18juDNcV-i5M/s1600/mushimk+091.JPG" height="320" width="240" /></a></div>
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So Dear Readers, what's your favourite snack and what's going on in your kitchen this month?<br />
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The InTolerant Chef ™http://www.blogger.com/profile/11398350955819175899noreply@blogger.com33