tag:blogger.com,1999:blog-63950331763585199302023-11-16T17:03:36.434+01:00WewantsunshineMediterranean cooking, 1200 km north...Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-6395033176358519930.post-26855214248401658182016-02-17T20:33:00.001+01:002016-02-17T21:55:05.945+01:00PissaladièrePronounced "pea-salad-year", it's a cousin of pizza from Nice, so quite a nostalgic food for me. <div>You can get it everywhere over there (bakeries, supermarkets, street stalls...), but no hope of ever finding it here... Luckily, it's quite easy to make:)</div><div><br></div><div>Ingredients (<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">for 1 big/2 small pissaladières)</span></div><div>For the dough:</div><div>250g self raising flour </div><div>150ml water</div><div>a pinch of salt </div><div>a generous drizzle of olive oil</div><div>For the topping:</div><div>7 medium sized onions </div><div>a few anchovies </div><div>a few black olives </div><div>thyme </div><div>balsamic vinegar </div><div><br></div><div>Preparation </div><div>1. Slice the onions and sauté them in olive oil with plenty of thyme. You want to first put them on high heat to brown them a bit, then add a slog of balsamic vinegar and reduce to medium low, still stirring regularly.</div><div><br></div><div>Traditionally, pissaladière is made with white onions, but I couldn't resist this beautiful color:</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqs0iIlmGQr09Tlm_o0P830xJfUaEkQzqms7LHBYeM8EMlNpgXNDV3ptzqL4whP6ncdecMAtVVeu9RqGrln17gRoVRUCptUVtIiSbh9UOv_vIxNjMXFYcOlbpBGVt0Brn5jXHwXbUOBBY/s640/blogger-image-1660951178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqs0iIlmGQr09Tlm_o0P830xJfUaEkQzqms7LHBYeM8EMlNpgXNDV3ptzqL4whP6ncdecMAtVVeu9RqGrln17gRoVRUCptUVtIiSbh9UOv_vIxNjMXFYcOlbpBGVt0Brn5jXHwXbUOBBY/s640/blogger-image-1660951178.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg8kgoVzkC6CXizlwjT2JnO-ng2OBW3wtJwfeYn2QHEeaVbDKovAOPlck-tFWHIKbEXRCJYYR924Yu7iVxwKx11_yK2oD5JdhDhqfiqFaNbvmrSUbbQeg3i2drbuJh-y90LQNzdfqEVo/s640/blogger-image--146074559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsg8kgoVzkC6CXizlwjT2JnO-ng2OBW3wtJwfeYn2QHEeaVbDKovAOPlck-tFWHIKbEXRCJYYR924Yu7iVxwKx11_yK2oD5JdhDhqfiqFaNbvmrSUbbQeg3i2drbuJh-y90LQNzdfqEVo/s640/blogger-image--146074559.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-e0QPgy4ULiyyf6UOPiFGmHGWQciLEPnWf5iQ31TzaolkbxVik_xmnvxh2uA8u6g2fJ9g0sKVPMg-oSO2InIZSH3HK8Z4GZ3Y96SRUawF5AZDqsM6810bPg93eTMngaIcSAKhx8xpTI/s640/blogger-image--1131445361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-e0QPgy4ULiyyf6UOPiFGmHGWQciLEPnWf5iQ31TzaolkbxVik_xmnvxh2uA8u6g2fJ9g0sKVPMg-oSO2InIZSH3HK8Z4GZ3Y96SRUawF5AZDqsM6810bPg93eTMngaIcSAKhx8xpTI/s640/blogger-image--1131445361.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. While the onions are gently reducing, we're going to make the dough. Mix the flour, salt, water and olive oil into an homogenous ball.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I do it with a stand mixer and dough hook, but it would work just fine by hand.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wfg2_w_8JBz4zw4efIIk8AXN787nnDjP3BsFiEPRiLzeC3SZjzba9tePB1yyuKEr1wlGSnjS6hXM6-Is-K9U06pCp8PsVm4tWFfIugO0M8nazdgS8tNr0dt_4g3QzBUEV6UVd3Scyrs/s640/blogger-image-1508947950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wfg2_w_8JBz4zw4efIIk8AXN787nnDjP3BsFiEPRiLzeC3SZjzba9tePB1yyuKEr1wlGSnjS6hXM6-Is-K9U06pCp8PsVm4tWFfIugO0M8nazdgS8tNr0dt_4g3QzBUEV6UVd3Scyrs/s640/blogger-image-1508947950.jpg"></a></div><br></div><div class="separator" style="clear: both;">3. Flour a work surface and roll the dough into shape (I make 2 small ones because we have a small oven). In a pinch, you can use a clean wine bottle as a rolling pin.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnNW_K2o-RckXnRXqPgO-2J6P_9Nzju8I_aZxFvJc3ERU7FDlw-j2rwlVlPW8uITQFQCyKdUGgOFOTVlZ2eVk9bLRJ6mP2bBCmxUZLOCHyAUorwuj5ZAimuiMfDdjPYBU45CylC6aIwg/s640/blogger-image--1205969838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnNW_K2o-RckXnRXqPgO-2J6P_9Nzju8I_aZxFvJc3ERU7FDlw-j2rwlVlPW8uITQFQCyKdUGgOFOTVlZ2eVk9bLRJ6mP2bBCmxUZLOCHyAUorwuj5ZAimuiMfDdjPYBU45CylC6aIwg/s640/blogger-image--1205969838.jpg"></a></div><br></div>4. Once the onions are ready, spread them on the dough (leaving a little border), and add the black olives and anchovies.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpJXKqGa3wpd5xi3WUbB809hvcxsC5FHrW1uPprw9a8WwhhWf0Sx4-IK3c787p75wKx0whA-w08b88cFsDR4Is-KVIOkCHqkCikfFfxkC-31Vddb7lwVXuhUiwEJJyYxFPZMfapewCNA/s640/blogger-image--1977667371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHpJXKqGa3wpd5xi3WUbB809hvcxsC5FHrW1uPprw9a8WwhhWf0Sx4-IK3c787p75wKx0whA-w08b88cFsDR4Is-KVIOkCHqkCikfFfxkC-31Vddb7lwVXuhUiwEJJyYxFPZMfapewCNA/s640/blogger-image--1977667371.jpg"></a></div><br></div><div class="separator" style="clear: both;">5. Bake at 200C for 15 min (up to 25 if you have a slow oven), and enjoy!!!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQlr0TKPoDv-QfUu7qi7s3f6G2-lbd3c0FDXJx7ebIVkMsx6QfWfYhqd1UERJLACIFzl9E1hT_t_NrpT9zl7tnSoLW-Jx7tLqLk8TMoHaRaBv8wGFcioj45acY__AEw2B5uviLJD4LZE/s640/blogger-image--299728290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQlr0TKPoDv-QfUu7qi7s3f6G2-lbd3c0FDXJx7ebIVkMsx6QfWfYhqd1UERJLACIFzl9E1hT_t_NrpT9zl7tnSoLW-Jx7tLqLk8TMoHaRaBv8wGFcioj45acY__AEw2B5uviLJD4LZE/s640/blogger-image--299728290.jpg"></a></div><br></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2s7Sn4y6JCjXsSpXU05Dot0GI36bYed6FPJuWIp_HAD0NcQCwz5Pg81bYCipUvj6gyqBpdp83VZzAxx-wzaxfrj4RAbQ72dzFh0vypwbriao-cSK6DV_7KblIIZprv9S-AXXRSlfuZw/s640/blogger-image--2145799174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2s7Sn4y6JCjXsSpXU05Dot0GI36bYed6FPJuWIp_HAD0NcQCwz5Pg81bYCipUvj6gyqBpdp83VZzAxx-wzaxfrj4RAbQ72dzFh0vypwbriao-cSK6DV_7KblIIZprv9S-AXXRSlfuZw/s640/blogger-image--2145799174.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div>For example i</span>t goes very well with a side salad of mixed leaves, cherry tomatoes and yellow bell pepper...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkCjgOrrjsZEiqz3ezyL1FcgtEQpomqMAFJlK5nNwsInP9cZHqDsps9NtFIOWvb9EctjDx7070v8ZpXU_MPMibL1EtANJG2AMNG0WXLM7US7HH48jAeo3J3ZlkbHcQoCdxrPiVrBLc9g/s640/blogger-image-795685208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkCjgOrrjsZEiqz3ezyL1FcgtEQpomqMAFJlK5nNwsInP9cZHqDsps9NtFIOWvb9EctjDx7070v8ZpXU_MPMibL1EtANJG2AMNG0WXLM7US7HH48jAeo3J3ZlkbHcQoCdxrPiVrBLc9g/s640/blogger-image-795685208.jpg"></a></div><br></div>Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-37447695458649795562016-01-01T22:25:00.000+01:002016-01-01T22:25:34.511+01:00Happy New Year :-)<div style="text-align: justify;">
2015 was a great year :-) For a lot of reasons, big and small, but there was definitely a pretty big one: we got married!!! :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsezRx5ZLAC57dH_iONaWcizdAQ_9aZsErWgxW-BB2OtyTlNdCYj16zrZ6I5zGQGvDxYhx96eAbe3sQLCKNn8naTIarbuHMhp8X_9NmAjA3-X_itgHorzKProXAVBvBEhE-adQYtInDU/s1600/DSC06205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsezRx5ZLAC57dH_iONaWcizdAQ_9aZsErWgxW-BB2OtyTlNdCYj16zrZ6I5zGQGvDxYhx96eAbe3sQLCKNn8naTIarbuHMhp8X_9NmAjA3-X_itgHorzKProXAVBvBEhE-adQYtInDU/s640/DSC06205.JPG" width="640" /></a></div>
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It all went pretty fast actually: we got engaged last May, and since we wanted decent weather for our wedding, we had to decide between trying to organise it in the autumn before it got cold, or wait until the end of the spring next year.<br />
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Neither of us is very patient, and there are few things that dial the anticipation up to 11 like getting married:-)<br />
Also, after thinking about it, we figured the more time we had to plan it, the bigger it would become and the more it would take over our life (and our savings!).<br />
So the autumn it was.<br />
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So we kinda buried ourselves in wedding planning and dropped off the face of the Earth for a while, but it was all worth it:-) We had an amazing day, and it was great to be surrounded by family and friends!<br />
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More details some other time, but for now, here's hoping 2016 is at least as great as 2015:-) Happy New Year everyone!!!</div>
Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-51695235794233500412015-08-15T18:38:00.004+02:002018-08-05T23:10:18.551+02:00Chocolate Chip Buckwheat CupcakesI was having some chocolate with some multi-cereal bread earlier on today, and I noticed I really liked how the chocolate taste combined with the malty taste of some of the cereals...<br />
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Then I remembered I had those dark chocolate chips that were almost as savoury as sweet: quite some bitterness from the dark chocolate and a bit of salt (they put a bit of salt in most things to underscore the taste, but this was a bit too noticeable), and very little sweetness. I thought that they might work well with something with a malty taste, like, say... buckwheat... Which I happened to have in the closet:-)<br />
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So this is another riff on my trusty banana bread recipe (which I really should post as is sometime;-) ).<br />
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Here we go:<br />
- 300g buckwheat flour<br />
- 100g white flour<br />
- 12g baking powder<br />
- 200g white sugar <br />
- 200ml milk<br />
- 3 plain yoghurts (pots of 125ml) <br />
- 3 eggs<br />
- 70g butter<br />
- 275g chocolate chips <br />
(This is what I happened to have on hand, you could play around with a quantities and see what it gives you... but I really liked the result so I'm putting it on the record as is).<br />
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Prep:<br />
1. Mix the dry ingredients (except the chocolate chips).<br />
2. Add the wet ingredients and mix some more (tip: melt the butter in the microwave so it combines more easily with the rest).<br />
3. Stir in the chocolate chips.<br />
4. Preheat your oven to 200 (fan)/220, and divide the batter into your cupcake tins (I got some individual ones from my mom which are very handy since my 12-cupcakes tin doesn't fit in our small oven/microwave/grill).<br />
5. Bake for 15-20 min (depending on your oven, ours is a bit slow so it needs 20 minutes).<br />
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Result:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ui4WLsDmPSw231SFP8xAJJmRQF3lUnDwIBvY7zf4EDjZVx3hdsDPBVH4IZtIc8l1HZlLH0fPXi5DPilAHzI0h-d-A8xF92sNZDEYrM6bx5DJ2JMB79DcprHny2rEh-frEdC48HiJjyE/s640/blogger-image--1467667614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ui4WLsDmPSw231SFP8xAJJmRQF3lUnDwIBvY7zf4EDjZVx3hdsDPBVH4IZtIc8l1HZlLH0fPXi5DPilAHzI0h-d-A8xF92sNZDEYrM6bx5DJ2JMB79DcprHny2rEh-frEdC48HiJjyE/s640/blogger-image--1467667614.jpg" /></a></div>
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These are the ones I baked (I can only fit 12 at a time in our oven). The recipe gave me about 30, I froze the rest.</div>
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Very yummy, especially right out of the oven... And quite a different taste than regular cupcakes (which are often too sweet for my taste).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUIZo9HyB_gFB3J8TwbK5PY2NzuY_klOJ0wGC69IhNmGn-FnORnH4-KjBqb_E4kiOAaw4FyWeYxuY31v45Fh5xAKpjB-IPCbs5xMt-fXl1rs2cCDbzvQz_qzY16lHe7uqKR1pVG8fUHo/s640/blogger-image--972006556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUIZo9HyB_gFB3J8TwbK5PY2NzuY_klOJ0wGC69IhNmGn-FnORnH4-KjBqb_E4kiOAaw4FyWeYxuY31v45Fh5xAKpjB-IPCbs5xMt-fXl1rs2cCDbzvQz_qzY16lHe7uqKR1pVG8fUHo/s640/blogger-image--972006556.jpg" /></a></div>
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The chocolate chips are at the bottom!</div>
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<br />Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-54548226942033910802015-05-05T22:42:00.002+02:002015-05-05T22:49:55.731+02:00Mini woolly hat with pom-pom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97zs2Qn8gmYy5_qYG59INLawugbysGlRszzmWgRA5hk5jm2yrBbCw27U4BXhgkBI4em0IXat42ZNduIGSLmFtduieXO6Q8nfA51jviH8_gYKUh7hyphenhyphenxiUF8f4g1tDwifZOTOExEQbp0uM/s640/blogger-image--946484665.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97zs2Qn8gmYy5_qYG59INLawugbysGlRszzmWgRA5hk5jm2yrBbCw27U4BXhgkBI4em0IXat42ZNduIGSLmFtduieXO6Q8nfA51jviH8_gYKUh7hyphenhyphenxiUF8f4g1tDwifZOTOExEQbp0uM/s640/blogger-image--946484665.jpg"></a><br>
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Not really the season anymore I know, but I'm gradually learning more knitting skills... This helped me practice the purl stitch, and learn decreases (knit 2 together and purl 2 together... which do what they say on the tin).</div>
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The pom-pom - which turned out super duper fluffy if I may say so myself - I knew how to make from kids camps years ago. Basically you only need a bit of cardboard, yarn and a needle (no need for a pom-pom maker!).</div>
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You can find a tutorial <a href="http://m.instructables.com/id/How-to-make-a-Pompom-doughnut-style/" target="_blank">here</a> (I didn't bother measuring the circles, I just eyeballed it).</div>
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So why a mini hat? Well there's <a href="http://www.tricothon.be/comment-ca-marche" target="_blank">this campaign</a> every year where they put mini woolly hats on smoothie bottles and give a fraction of the profits to charity (original UK version <a href="http://www.thebigknit.co.uk/" target="_blank">here</a>).</div>
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Here are two from smoothies I bought in January:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU5BIxqp1kdJVfQ4fu3Un3uECuw7VSz-PKqYjSCEcs0ej9VC8HGxSIvQJ4_rzl0xQ8xWVNGjIbcOv9qLbOLnMJKs6_CjShgiUSI7olUUWqUI-H99oGS7NyXJN9Nl5KgxzXYI8ijCxAmo/s640/blogger-image--1166952304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU5BIxqp1kdJVfQ4fu3Un3uECuw7VSz-PKqYjSCEcs0ej9VC8HGxSIvQJ4_rzl0xQ8xWVNGjIbcOv9qLbOLnMJKs6_CjShgiUSI7olUUWqUI-H99oGS7NyXJN9Nl5KgxzXYI8ijCxAmo/s640/blogger-image--1166952304.jpg"></a></div><br></div>
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I really like the red one. The cream one kinda looks more like a condom, but hey it's possible that it was the idea...<br>
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Anyway, I thought it was kinda cool, and since they've published knitting patterns for people to make them, I thought I'd try my hand at the beginners' one:)</div><div class="separator" style="clear: both;"><br></div>
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If someone else fancies giving it a try, it's the first one <a href="http://www.tricothon.be/participez" target="_blank">on this page</a> (that one's in French, though you can find a pretty similar one on the UK website).</div>
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I'm really hoping they run the same campaign again this autumn, so I can send it in... And it'd be really cool to spot it on a smoothie on the shelves;)</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-62317727315999834812015-04-12T16:06:00.001+02:002015-04-12T17:00:33.996+02:00Roasted Sea Bass with MinneolaYou probably read this as "Roasted Sea Bass with... What?". You're not alone. I also hadn't heard of minneola before making this.<br />
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Basically a <a href="http://en.wikipedia.org/wiki/Tangelo#Minneola" target="_blank">minneola</a> is one of these new citrus fruits made by crossing other citrus. This one is a cross between a grapefruit and a tangerine. And it is closest to the tangerine (it looks like a small orange but is sweeter and juicier).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT0ng27xGxnydkcEH0f4UDcqV-6S3oD3s91B4zdGR8D-vp8d_gs9dGWglggN7XDXsFEc1svXqv1CW_19cqie990Cu7-vCibL_ibBVfqj9n7Gc57JHg7nnRe5Y8nyWlRQXOz3ZVpSKXGs/s640/blogger-image--1013996668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT0ng27xGxnydkcEH0f4UDcqV-6S3oD3s91B4zdGR8D-vp8d_gs9dGWglggN7XDXsFEc1svXqv1CW_19cqie990Cu7-vCibL_ibBVfqj9n7Gc57JHg7nnRe5Y8nyWlRQXOz3ZVpSKXGs/s640/blogger-image--1013996668.jpg" /></a></div>
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So the "inspiration recipe" is something I found on my laptop (I bought a new laptop with Windows 8, that has "tiles" with different kind of things, one of them being food and drink, with recipes. I was quite chuffed to find that my new laptop came with a collection of recipes!!). </div>
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It was <a href="http://www.msn.com/en-us/foodanddrink/recipes/sea-bass-with-herb-butter-sauce/fd-c55c30ad-4fe6-5d77-aee9-da3d2fef8825" target="_blank">sea bass with herb butter sauce and lemon</a>, and looked scrumptious. So we decided to make a version of that. Kristof thought it was with orange, so he brought a minneola back from the shop (and I'm glad he did, that definitely made it more interesting:) ).</div>
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Ingredients </h3>
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2 filets of sea bass</div>
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1 minneola </div>
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fresh pasta (we used 500g but that was a bit too much, so I'd say 300g)</div>
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200-300g fresh spinach </div>
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olive oil </div>
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oregano</div>
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ras-el-hanout</div>
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Preparation </h3>
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1. Slice the minneola as finely as possible, make indentations in the fish and place the slices in the indentations. Place a few more slices under the fish, and nibble on the remaining slices, they're really yummy;)</div>
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Add some olive oil, oregano and ras-el-hanout on the fish and minneola slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuK09GrwZUGOcXRQnXY0NCvReJ5dzFToPObslv3ZmjSDNt1m44Wk0mBmr5scMfEJpHCtSnavRTJmVZrKNQ8No68H-4loyosK41WzEXGAdqzMdoREUz1aieX7N-lgZ_E5dO1NNQg8SJlsA/s640/blogger-image-1592479010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuK09GrwZUGOcXRQnXY0NCvReJ5dzFToPObslv3ZmjSDNt1m44Wk0mBmr5scMfEJpHCtSnavRTJmVZrKNQ8No68H-4loyosK41WzEXGAdqzMdoREUz1aieX7N-lgZ_E5dO1NNQg8SJlsA/s640/blogger-image-1592479010.jpg" /></a></div>
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2. Roast the fish and minneola at 200 degrees Celsius for 20 minutes.</div>
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3. Cook the fresh pasta, stir-fry the spinach, put everything nicely on plates, and enjoy:)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesQZ4poD_6ifdkyXPpHf-5saQ3YpiXn7A1_ZSDpuhFrzDyzVG4RaMduaKe1aKGXOoXEeYKKJFJdECmtSkC076qdbPt2355rY50SCNzbI7aLfJIwlBOuTcXlaWdR0B5r6yNYPIo3QYSgw/s640/blogger-image--1734678926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesQZ4poD_6ifdkyXPpHf-5saQ3YpiXn7A1_ZSDpuhFrzDyzVG4RaMduaKe1aKGXOoXEeYKKJFJdECmtSkC076qdbPt2355rY50SCNzbI7aLfJIwlBOuTcXlaWdR0B5r6yNYPIo3QYSgw/s640/blogger-image--1734678926.jpg" /></a></div>
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P.S. Putting everything nicely on plates is Kristof's job here, since he's better at it than I am ;)</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-83261754808300006672015-03-20T21:49:00.003+01:002015-04-20T13:23:30.860+02:00Squid Ink Pasta with Seafood in White Wine SauceSo I wanted to:<br>
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- make ink squid pasta with actual squid,</div>
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- add some big prawns (gambas),</div>
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- try to make a white wine sauce.</div>
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Here's the result:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOLIAz6-u32iUnvcQBGVaFJbLzqCyKLokMBcBNSSN_dFG5swbfWMpwFePrMM_vOND5Ix5v0vhIGo2y8myCFMZsXO6l-BbzV1SI_QspSCxFoURVB9d4K2mJeSY1US-5B7L89blnApm6rM/s640/blogger-image-1932090144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOLIAz6-u32iUnvcQBGVaFJbLzqCyKLokMBcBNSSN_dFG5swbfWMpwFePrMM_vOND5Ix5v0vhIGo2y8myCFMZsXO6l-BbzV1SI_QspSCxFoURVB9d4K2mJeSY1US-5B7L89blnApm6rM/s640/blogger-image-1932090144.jpg"></a></div>
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You can't see much of the white wine sauce (I only added it to the pasta then piled the rest on top, since the pot and pans I used were not big enough to stir everything through), but it worked very well!</div>
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I used this <a href="http://winefolly.com/tutorial/chefs-techniques-for-perfect-white-wine-sauce/" target="_blank">this recipe</a> for it, and I flavoured it with shallots, sundried tomatoes, oregano and lemon olive oil (also a few drops of Asian fish sauce and mango vinegar).</div>
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I also added some leek, green peas and yellow bell pepper. It was really nice:)</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-6428515971038351912015-03-19T20:55:00.000+01:002015-04-20T13:21:34.682+02:00Lemon CheesecakeAbout a year and a half ago, I promised Kristof I'd teach him to make cheesecake, and I only got around to it this week-end (I know, shame on me!!!).<br />
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We used the lemon cheesecake recipe I always use, and which always produces a <i>seriously yummy </i>result (this is THE lemon cheesecake, at least according to my standards!).<br />
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The recipe is online <a href="http://www.bbc.co.uk/food/recipes/lemoncheesecake_65665" target="_blank">here</a>, but for some reason their site was down while I was shopping for ingredients (a bit of a "gaaahhh!!!" moment) so I'm posting it here too (I figure there are less chances of both sites being down).</div>
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<b>For the biscuit base</b><br />
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10 digestive biscuits or 20 <a href="https://www.google.be/search?q=dinosaurus+lu&safe=active&tbm=isch&tbo=u&source=univ&sa=X&ei=QhkLVdzlM4TV7QalloDQBQ&ved=0CCIQsAQ&biw=1366&bih=657#imgdii=_" target="_blank">dinosaur biscuits</a> (which makes it even better, just use the ones without chocolate)<br />
75g melted butter<br />
1 tbsp clear honey<br />
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<b>For the filling</b><br />
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750g mascarpone cheese<br />
juice and zest of 2 lemons<br />
200g white powder sugar<span style="font-size: large;"> </span><br />
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<span style="font-size: large;">Preparation</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Brush the bottom of your springform cake tin with some of the melted butter (this is totally optional since this is a no-bake cheesecake). </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined. The butter and honey are what will hold the biscuits crumbs together.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Unfortunately I can't promise that no dinosaur biscuits were harmed while making this cheesecake!</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Tip the mixture into the bottom of the cake tin. Level it and tap the whole surface repeatedly to make it as compact as you can. Chill in the fridge while making the filling.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For the filling, mix the mascarpone cheese, lemon juice and zest and sugar together in a bowl.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Do not over-mix or the mascarpone will become runny (if that happens your only hope is adding gelatine like I had to do for my <a href="http://wewantsunshine.blogspot.be/2013/01/caramel-cheesecake.html" target="_blank">caramel version</a>, which doesn't impair the taste, but of course the texture is completely different!).</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When ready to serve, </span>unclasp the springform ring and ease the cheesecake out.</div>
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And enjoy:)</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-16893348040964433142015-03-15T22:53:00.001+01:002015-03-16T21:52:09.266+01:00I can haz purl stitch!I've started teaching myself to knit a good two years ago, in which time I've made... hmm... three scarves.<br />
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Even less impressive is that I never managed to get my head around the purl stitch... Until recently that is...</div>
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I Hereby Proudly Present My First Successful Attempt at Purl Stitch:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBegl5fmTexgi6qbWfzuf9a6NdaS3JKD9ISm0mcnTh4kDp_nJYhKY87V8sZvYg8FS_nt5TkUzpXUX9w0_fKihE57IAmuup8xdRtwq8prga_F2Zmrmu7i3lcAFtAamPZ1s1ArVqZXagTSQ/s640/blogger-image--1176341776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBegl5fmTexgi6qbWfzuf9a6NdaS3JKD9ISm0mcnTh4kDp_nJYhKY87V8sZvYg8FS_nt5TkUzpXUX9w0_fKihE57IAmuup8xdRtwq8prga_F2Zmrmu7i3lcAFtAamPZ1s1ArVqZXagTSQ/s640/blogger-image--1176341776.jpg" /></a></div>
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The idea behind this was to make a scarf that wouldn't "grow" too much, as <a href="http://wewantsunshine.blogspot.be/2013/01/my-first-scarf.html" target="_blank">my first scarf</a> (that I still wear all the time) is now a good bit longer than it was originally (I could wrap it twice around my neck, now after 3 times it's still a bit loose). My mum said it's normal with garter stitch...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIy17BtYorctsifMmyBHEJAhFNHjonc17o80Gc63m7qKYJP3fm0gHwv9QmatlubIxlWt_VkpKV_LnJNtkbnj52kxp-bxRNZ7t72k2rglXoc0AvGmdraDL1KKjJV9-2NjPzrZAKyju1dD4/s640/blogger-image--1541821202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIy17BtYorctsifMmyBHEJAhFNHjonc17o80Gc63m7qKYJP3fm0gHwv9QmatlubIxlWt_VkpKV_LnJNtkbnj52kxp-bxRNZ7t72k2rglXoc0AvGmdraDL1KKjJV9-2NjPzrZAKyju1dD4/s640/blogger-image--1541821202.jpg" /></a></div>
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It's long enough to almost touch the floor when hung from a bar stool!</div>
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The thing is, stockinette stitch has another problem: it curls up on itself!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1BWDAigIa6DyDcrrmM4J-wMa-8fChTN5B-Vuxe7tCQdTE76XBs7VnCmlHpqQ9i4lmwbeDS_vOfTY2IgT6MZ9zpXdhL61FKKeOmMggD5W9YsA8OSKpaByycmNOU9XFBMbDnLAvL9x9UI/s640/blogger-image--52361671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1BWDAigIa6DyDcrrmM4J-wMa-8fChTN5B-Vuxe7tCQdTE76XBs7VnCmlHpqQ9i4lmwbeDS_vOfTY2IgT6MZ9zpXdhL61FKKeOmMggD5W9YsA8OSKpaByycmNOU9XFBMbDnLAvL9x9UI/s640/blogger-image--52361671.jpg" /></a></div>
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So I still ended up frogging (= unraveling) it and starting again in garter stitch. Ah well...<br />
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At some point I'll master more stitches;)</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-36603407594293266862015-02-28T20:38:00.000+01:002015-02-28T20:39:02.910+01:00Hello Again!!So, yes, I'm back. I was in winter sleep, kind of...<br />
Winter sleep + work stress + getting sick quite a bit + back problems + apartment trouble (the boiler -yes the thing that controls both heating and hot water- decided to malfunction on us at the end of January. 3 pretty glacial days ensued).<br />
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Things are starting to get better now, and we are actually having a few rays of sunshine again and days are becoming less ridiculously short, so I might start to emerge from winter sleep:-)<br />
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I might even post a few recipes or sewing projects;-)Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-50186592606346975902015-02-28T20:27:00.001+01:002015-02-28T20:27:04.841+01:00Roast Beef Sandwich with Green Tea Extract!?I just had a roast beef sandwich from the store, and had a look at the ingredients...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBq4hyphenhyphenYIIBj687rcRVpu9cwG6ZykjVt_DKDguwMdrvOgWjYlECCnNgxlkusS22rTOplZ35aij_G5kXxNsbXvAd6CdAfec2oJDwz8KQF8q-SGYVkPGgY4gnbdWx_KD4Jsza4K0pmkn8MlU/s640/blogger-image-1233735017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBq4hyphenhyphenYIIBj687rcRVpu9cwG6ZykjVt_DKDguwMdrvOgWjYlECCnNgxlkusS22rTOplZ35aij_G5kXxNsbXvAd6CdAfec2oJDwz8KQF8q-SGYVkPGgY4gnbdWx_KD4Jsza4K0pmkn8MlU/s640/blogger-image-1233735017.jpg" /></a></div>
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This says: "béarnaise dressing (rapeseed oil, vinegar, mustard (water, mustard seeds, vinegar, salt, turmeric), sugar, water, tarragon, egg yolk, natural extracts, herbs, food colouring E160a, salt, onion powder, <b>green tea extract</b>, antioxidant E392, preservative E202, thickener E415, acidifying agent E330)".</div>
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So, erm... Why do they need green tea extract in <a href="http://en.wikipedia.org/wiki/B%C3%A9arnaise_sauce" target="_blank">béarnaise sauce</a>? I mean, it's probably better for you than all the Es, but so is chocolate, and I hope that wasn't on the shortlist of ingredients!</div>
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Maybe the recipe was optimised <a href="http://xkcd.com/720/" target="_blank">by a computer</a>...</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-90698181049921502162014-11-09T19:44:00.001+01:002015-04-20T13:23:30.864+02:00Red mullet with fennel, couscous and black olives<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiavr5S6l8vE9N1pibAfitZ5iPigzUM9-Fd_zrDWjBwZwsqbO6LO13-OusroxKJwH8L0Xim-Qt9emTjTvNmUjWOO4WhwiPoDSPOnf6_QpBB8M2r8PIkWWJui9W-oe806itpoGAKhwPAA/s640/blogger-image-2043857042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiavr5S6l8vE9N1pibAfitZ5iPigzUM9-Fd_zrDWjBwZwsqbO6LO13-OusroxKJwH8L0Xim-Qt9emTjTvNmUjWOO4WhwiPoDSPOnf6_QpBB8M2r8PIkWWJui9W-oe806itpoGAKhwPAA/s640/blogger-image-2043857042.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Kristof made this for me yesterday:) I had shown him out to make something like that once or twice before, and he did a great job!</div><div class="separator" style="clear: both;">Plus, this was not long after being able to eat only soup and yoghurt for 3 days due to gastro-enteritis, so it was really appreciated!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Basically what you need to do:</div><div class="separator" style="clear: both;">1. Chop and steam the fennel, for example in a bamboo steaming basket like this one (available from your local Asian supermarket):<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eVq3QwP13EkS47sbEaKVNjPCZKCcq49kEkQHwLLUk4BHnife34qf4tolJ7V4YkVFJ-xb7TrUKmY49j2buGTSQ8p6f0CneIG4z9S9h_7UlVSyDO8meGVHlKB9suLDTtgvMxfZD4y4Pdg/s640/blogger-image-1299321535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eVq3QwP13EkS47sbEaKVNjPCZKCcq49kEkQHwLLUk4BHnife34qf4tolJ7V4YkVFJ-xb7TrUKmY49j2buGTSQ8p6f0CneIG4z9S9h_7UlVSyDO8meGVHlKB9suLDTtgvMxfZD4y4Pdg/s640/blogger-image-1299321535.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This will take the longest, about 20 min of steaming (stab a thick piece of fennel to check if it's done).</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. Unpit the olives and cook the couscous (usually levelling it in a shallow dish and pouring some boiling water for it absorb is enough - Kristof used the steaming water from the fennel for more flavour).</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. Pan fry the red mullets in a little olive oil. Assemble all on a plate and drizzle some more olive oil (we used lemon flavoured olive oil which worked very well with this). Enjoy with a glass of white wine:)</div></div>Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-68918560043391406292014-11-04T20:36:00.001+01:002014-11-05T13:05:12.326+01:00"Get Well Soon" Chicken Soup<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4W170722ZtiZDfZHcziKIa2XiYHI2FCFcW1C1DikUFCULdZ3aUUE3UZ8BUFz1xCFECDF5V-g-1s28MeM6eYvJ_toRZbKcWHLrH_UfFeuhmCqq9Vd08mNM0VVLcjiaOf4o1QC77Y8k3A/s640/blogger-image--79474492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4W170722ZtiZDfZHcziKIa2XiYHI2FCFcW1C1DikUFCULdZ3aUUE3UZ8BUFz1xCFECDF5V-g-1s28MeM6eYvJ_toRZbKcWHLrH_UfFeuhmCqq9Vd08mNM0VVLcjiaOf4o1QC77Y8k3A/s640/blogger-image--79474492.jpg" /></a></div>
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I'm stuck at home with a gastro-enteritis, or as they call it here, "stomach flu".</div>
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Unfortunately this is something I tend to get quite a bit (<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">at least once every 2 years, so probably </span>every time there's an epidemic!).</div>
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The silver lining is that by now I know how to deal with it! The formula is: lots of rest, lots of water, and only light and "safe" food. That means nothing with fat, too much fibre or spice, basically nothing that can irritate your digestive system further...</div>
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The best thing being a nice homemade chicken soup (alternating with some good natural yoghurt for breakfast or tea time).</div>
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The soup in the picture above has (for a big pot):</div>
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4 carrots </div>
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2 leeks</div>
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5 small potatoes</div>
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about 600g chicken</div>
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about 2l water</div>
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2 stock cubes</div>
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thyme</div>
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The only trick here is to add the ingredients according to their cooking time: so first the carrots while you chop the rest of the veggies, then the potatoes, then a bit afterwards the leeks then the chicken.</div>
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Note: I'm going for the chicken being tender because it's cooked but not over cooked, as opposed to boiling the heck out of it then simmering for hours to get it tender again. If you want to do that, obviously put in the chicken first then the veggies a good bit later, otherwise they'll be very very limp...</div>
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Note 2: If you're worried about not being sure the chicken is cooked through, split the biggest chicken piece to confirm it is, then leave it on another couple of minutes anyway for good measure (if the fire is low and it's only a few minutes extra it won't toughen up too much).</div>
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So that was Chicken Soup #1, here's <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chicken Soup #2:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMR4TiuheuRaFoaU7NjBRkptgLRuFsYnqFEJpPqnO-oPilzSNjRqN9C2fsCudS_j-hbxT3Vs0qzd7mUDD5EqvFv5ugRfVhHHORb1RK5vwZI2vulCPtbNISVAyLqAiWxpUGj_m2bTlows/s640/blogger-image-1901349057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMR4TiuheuRaFoaU7NjBRkptgLRuFsYnqFEJpPqnO-oPilzSNjRqN9C2fsCudS_j-hbxT3Vs0qzd7mUDD5EqvFv5ugRfVhHHORb1RK5vwZI2vulCPtbNISVAyLqAiWxpUGj_m2bTlows/s640/blogger-image-1901349057.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This one has:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 carrots </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 leeks</span></div>
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<span style="-webkit-text-size-adjust: auto;">100g baby corn</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">about 600g chicken</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">a few black Asian mushrooms (didn't see the type on the packaging)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">300g rice vermicelli</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">about 1cm ginger root</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">about 2l water</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 stock cubes</span></div>
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<span style="-webkit-text-size-adjust: auto;">a small splash of soy sauce</span></div>
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<span style="-webkit-text-size-adjust: auto;">It was also yummy and comforting (and Kristof was happy I had to skip the chilli peppers this time!).</span></div>
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<span style="-webkit-text-size-adjust: auto;">Of course this all supposes you are not too sick to cook. If you are, maybe you can point your nearest loved one to this page so they can make it for you?:)</span></div>
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<span style="-webkit-text-size-adjust: auto;">And if they need a little bribe, maybe you can promise to make them some <a href="http://wewantsunshine.blogspot.be/2013/04/yummy-lemon-muffins.html" target="_blank">muffins</a> or a <a href="http://wewantsunshine.blogspot.be/2014/08/easy-and-yummy-strawberry-tart.html" target="_blank">strawberry tart</a> later in return...</span></div>
Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-59349460292486018912014-10-31T20:03:00.001+01:002014-11-05T09:25:17.917+01:00Delicious Pumpkin Soup<div>
This is by far my favourite soup... soft and creamy and comforting... </div>
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It requires a bit of work peeling and cutting the pumpkin, but I think it's really worth it, and the rest is dead easy.</div>
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Ingredients</div>
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1 small pumpkin or 1/4 of a big pumpkin (jack 'o lantern type)</div>
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3 carrots</div>
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2 onions</div>
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200ml cream</div>
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2 stock cubes (or amount needed for 1l of water)</div>
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Preparation</div>
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1. Peel the pumpkin, remove the seeds and dice it in rough chunks (you're already over the hard part!), add the carrots and onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJducBQez-UZ7e-JSh3yLmiUo6OEK1B-hzAhUbFIM0IUwOQ38yzUZXWkFZUl1Xbzr3BdgQZQWPKDUzKbQgqAHB_y3RodzDmPIUq7hn7kqxKvHYQtce8XyruBtCYb_YcR0eB5LpJ4k7iw/s640/blogger-image--1122405193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJducBQez-UZ7e-JSh3yLmiUo6OEK1B-hzAhUbFIM0IUwOQ38yzUZXWkFZUl1Xbzr3BdgQZQWPKDUzKbQgqAHB_y3RodzDmPIUq7hn7kqxKvHYQtce8XyruBtCYb_YcR0eB5LpJ4k7iw/s640/blogger-image--1122405193.jpg" /></a></div>
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2. Crumble the stock cubes on top of it, add 1 liter of water, and cook until the vegetables are softened (especially the carrots).</div>
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3. Add the cream and blend into a soup.</div>
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(Optional: decorate with herbes de Provence, seeds, Parmesan, or whatever takes your fancy!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcFrvcT-SKttbkgHjh01iRgPpDpLNx_TAFKIGvCdpCtmCGcnX1PJ2ErLpaI5U7RuBbjTj6zHV6_KYzC-uJx5Bwvy2QBro-MdJo5u21nKN51vJNUNHwsTW1zurhOc4vKyhdVpDsYQ95gU/s640/blogger-image-365532088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcFrvcT-SKttbkgHjh01iRgPpDpLNx_TAFKIGvCdpCtmCGcnX1PJ2ErLpaI5U7RuBbjTj6zHV6_KYzC-uJx5Bwvy2QBro-MdJo5u21nKN51vJNUNHwsTW1zurhOc4vKyhdVpDsYQ95gU/s640/blogger-image-365532088.jpg" /></a></div>
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A cereal/seeds bread is nice to have with it...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-MLkcBC3u512Kb4t2OMuVCmjh99klcrzeyAqiwWdcTThb0gUqNNhH2Id5dSUkPvh7uIbjKOhJz41s2nz6hRh6kTDX5eImPlDYPtj1n0WIZ-rq_RgPM-MWC-CtFOqoQRnRR2IvXpKZkg/s640/blogger-image-974481151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-MLkcBC3u512Kb4t2OMuVCmjh99klcrzeyAqiwWdcTThb0gUqNNhH2Id5dSUkPvh7uIbjKOhJz41s2nz6hRh6kTDX5eImPlDYPtj1n0WIZ-rq_RgPM-MWC-CtFOqoQRnRR2IvXpKZkg/s640/blogger-image-974481151.jpg" /></a></div>
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<br />Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-53073503019396497022014-08-16T16:20:00.001+02:002015-04-20T13:23:30.852+02:00Pan-fried sardines with fennel, courgette and green pepper<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFsibx1Wh9N0cmplcYjcICaVsx3N_vcwYC5W7iUpGnTZrBaNC1dEizbqnCv45XyjFMOQJBPiWDyqObtfSFwfUdJqYGs08SZs2Z9huhLrdZq_ZH7VOJk1HH2uxW90tg2jJe7NT4aeCn4o/s640/blogger-image-149299519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFsibx1Wh9N0cmplcYjcICaVsx3N_vcwYC5W7iUpGnTZrBaNC1dEizbqnCv45XyjFMOQJBPiWDyqObtfSFwfUdJqYGs08SZs2Z9huhLrdZq_ZH7VOJk1HH2uxW90tg2jJe7NT4aeCn4o/s640/blogger-image-149299519.jpg" /></a></div>
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More easy and yummy food!! :)</div>
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For 2 people, you will need:</div>
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- 2 or 3 sardines</div>
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- 1 courgette </div>
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- half a fennel</div>
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- a green bell pepper</div>
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- oil and spices and/or herbs (I used mild pepper flavoured oil that little peppers stuffed with cheese came in -we ate those before dinner, and the oil tasted too good not to use in something- and ras-el-hanout, a traditional Moroccan spice mix)</div>
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Preparation</div>
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1. Cut up the veggies and toss them with the oil and spices/herbs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTH25-keWR1i50mkOp4OhRv-KaNrpcqXmhGYVedCN4pKPmuoCA_FFr_YzwGo6ZX_Isglq5lCfXs8S-c_-5AqDRMmU8j1pcCEwDTVMQBOyGGZs1ZCCEcDa1mRDKXhrPWeH1b2it2ZvSQOg/s640/blogger-image-1598189685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTH25-keWR1i50mkOp4OhRv-KaNrpcqXmhGYVedCN4pKPmuoCA_FFr_YzwGo6ZX_Isglq5lCfXs8S-c_-5AqDRMmU8j1pcCEwDTVMQBOyGGZs1ZCCEcDa1mRDKXhrPWeH1b2it2ZvSQOg/s640/blogger-image-1598189685.jpg" /></a></div>
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2. Bake at 230 degrees for 35 min. </div>
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You'll probably want to stir it a bit halfway so it doesn't end up a bit too brown at the top and just about cooked at the bottom like mine...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsD1Dj6nrZyomyv03SV3HMaOcDf9NwD9buA4Tyv3l33YBCEeNGVZMHlhECO8PRFUYrwHQAaWSN5TC1ONYjTz_dOsrbAMeSIEU5FP-LvwMVZ9CwLpXKYiHwDoIRTZIM3-eSIYRCV0wafsA/s640/blogger-image-1581049577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsD1Dj6nrZyomyv03SV3HMaOcDf9NwD9buA4Tyv3l33YBCEeNGVZMHlhECO8PRFUYrwHQAaWSN5TC1ONYjTz_dOsrbAMeSIEU5FP-LvwMVZ9CwLpXKYiHwDoIRTZIM3-eSIYRCV0wafsA/s640/blogger-image-1581049577.jpg" /></a></div>
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3. Pan fry the sardines, with a bit of herbs and spices (I added the fennel tops).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlZbMr-3pRoiAlhRD6vjqsiO2PM3o0FGhR13sEjThBxfc5RDvVjmAOlUolA1I32jGa5j9HxoYXo-kJkJihXbQNXCPkMhvW7GFmM753jrNM0EpYqTdtGZU2vo4WGqSAQ2wgTVIHAzsR1Q/s640/blogger-image-206456764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFlZbMr-3pRoiAlhRD6vjqsiO2PM3o0FGhR13sEjThBxfc5RDvVjmAOlUolA1I32jGa5j9HxoYXo-kJkJihXbQNXCPkMhvW7GFmM753jrNM0EpYqTdtGZU2vo4WGqSAQ2wgTVIHAzsR1Q/s640/blogger-image-206456764.jpg" /></a></div>
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Done!</div>
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<br />Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-25203278348432142922014-08-14T20:08:00.001+02:002014-11-05T09:16:54.144+01:00Easy and Yummy Strawberry Tart<div>
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Kristof's team takes turns to make cakes for their Show and Tell meeting, every two weeks (a great habit if you ask me!).</div>
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This week was his turn, and since I wasn't around to help (Girls' Night!), I gave him some pointers for an easy strawberry tart I made a few years ago for my birthday. Here's the recipe:</div>
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Ingredients</div>
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1 pie crust (puff pastry or shortbread)</div>
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1 basket of strawberries (about 500g)</div>
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1kg of mascarpone</div>
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vanilla sugar, to taste</div>
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Preparation</div>
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1. Unroll the crust in a pie dish, prick it all over with a fork and bake it "blind" according to the packaging's directions (in his case, that was 35min at 210 degrees Celsius).</div>
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2. Whisk the vanilla sugar into the mascarpone (Kristof used 4 packs, about 45g, but if you have more of a sweet tooth you might want to add more).</div>
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3. When the pie crust has cooled down, fill it with the mascarpone mixture and top it with strawberries.</div>
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Ta Dah!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpHq94pdW8lHgoCgEwa_YuC7nPyyf7SJscjbZlJn4gxnAHTLcwBasTNN2cagrkM5JJuiRU0qxQZSGcu0n1kTX3wNzJL-pya5XrOzIgszBbP0ZkBXXwqGsfRFoyumvJyZf0Ag2XcHv0IU/s640/blogger-image-1217659774.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpHq94pdW8lHgoCgEwa_YuC7nPyyf7SJscjbZlJn4gxnAHTLcwBasTNN2cagrkM5JJuiRU0qxQZSGcu0n1kTX3wNzJL-pya5XrOzIgszBbP0ZkBXXwqGsfRFoyumvJyZf0Ag2XcHv0IU/s640/blogger-image-1217659774.jpg" /></a></div>
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It was yummy and disappeared quite quickly;) </div>
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His colleagues complained that it was bad for their figure (apparently software developers are watching their figure these days!) but still went for seconds and thirds...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-1Pf4lXda87bfHr5PTVyPTt4BeSqxgqNl6DL2NamKnBW61h7no-jThCdUXKdiTv5rNFgCyX2zYFdkhlKRs2hfUZvT2WE8e9yHc6tTLqDWQJfrZGVLbZHPb9p9D2nQaHInsQZLOB5Wb0/s640/blogger-image-329931251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-1Pf4lXda87bfHr5PTVyPTt4BeSqxgqNl6DL2NamKnBW61h7no-jThCdUXKdiTv5rNFgCyX2zYFdkhlKRs2hfUZvT2WE8e9yHc6tTLqDWQJfrZGVLbZHPb9p9D2nQaHInsQZLOB5Wb0/s640/blogger-image-329931251.jpg" /></a></div>
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And here's the proud cook with his creation:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b96q8IY3hq67l5BkPVWiwXzt87C_BiyRFKkTSHCMWO1uCuhDEzCTqy_XieIYr03RMR47Wq9aRuEl6Kc6_Tf9sCzyWj3ksrIGiBqSc2NmK9ApVERzr9PM-PRclsTlOhGIaP2Mo1fGwK0/s640/blogger-image-1833021248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b96q8IY3hq67l5BkPVWiwXzt87C_BiyRFKkTSHCMWO1uCuhDEzCTqy_XieIYr03RMR47Wq9aRuEl6Kc6_Tf9sCzyWj3ksrIGiBqSc2NmK9ApVERzr9PM-PRclsTlOhGIaP2Mo1fGwK0/s640/blogger-image-1833021248.jpg" /></a></div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-77662327810753796182014-05-11T11:18:00.001+02:002014-05-11T11:29:26.265+02:00Homemade muesliThis is more of a "look how easy it is to do this" than an actual recipe.<div><br></div><div>I once had homemade muesli in a B&B in Austria, and it was the best muesli I've ever tasted.</div><div>After a discussion with my friend/colleague/fellow foodie Shalet as to whether the oats would need to be cooked first, I decided to look it up and try it out.</div><div>I used regular oat flakes, and those are fine without prior cooking. With other types of oats (she mentioned steel cut rolled oats, which look pretty different in a google image search), I guess your mileage may vary...</div><div><br></div><div>So basically the idea is to just layer the ingredients (your choice of cereals, nuts, seeds, dried fruit...) in the proportions you want, shake, and you're done... </div><div><br></div><div>This is what I used...</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig40Fhp_jxCai5rQLzX6HtGu5PIfCjgReVBWdposEckjXOoaGWoWrcckn7ev3iroyNP5em7eXEbHVI7Cg7mIJkbt3cnsM-i2sFCfCJwXxlN79a1kl9Df8R88Et0hDtDk5tUJ2SMSIxYhg/s640/blogger-image--784450278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig40Fhp_jxCai5rQLzX6HtGu5PIfCjgReVBWdposEckjXOoaGWoWrcckn7ev3iroyNP5em7eXEbHVI7Cg7mIJkbt3cnsM-i2sFCfCJwXxlN79a1kl9Df8R88Et0hDtDk5tUJ2SMSIxYhg/s640/blogger-image--784450278.jpg"></a></div>You'll probably recognise oat flakes and sunflower seeds, and the thing in the middle is a mix of dried fruits and nuts from the local supermarket (it has dried apples, apricots, cranberries and raisins, plus hazelnuts, Brazil nuts, pistachios and almonds).</div><div><br></div><div>So here it is:</div><div>Layer...</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0A3EUXfoCb0EAvmcEHdR-1Qs5avr_2lLCuhLoI-c5MpSWAVy0m8-sRdG1duZgVVkXwmnJFZeSB1k0UdO1wiXLj3pvZGL6qI6dq4OMJSgrWSXNuUswV6RDDV7Gaj8YmMkynM9aNJusg0/s640/blogger-image-1009758666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0A3EUXfoCb0EAvmcEHdR-1Qs5avr_2lLCuhLoI-c5MpSWAVy0m8-sRdG1duZgVVkXwmnJFZeSB1k0UdO1wiXLj3pvZGL6qI6dq4OMJSgrWSXNuUswV6RDDV7Gaj8YmMkynM9aNJusg0/s640/blogger-image-1009758666.jpg"></a></div>Shake...</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xClQ0UnGa9xuJ2ghYlzss-KpsgabMBYmAkt0bw_NxDifFYt462qhhg9XDagPpSjVgFGaP01w9cxIsWQeBzCRwy0HkdbkUx3O0VGJ1aaEUGkKmjWLLFWNVBA3QLznYZPDe3AXJAvsLMg/s640/blogger-image-957105640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xClQ0UnGa9xuJ2ghYlzss-KpsgabMBYmAkt0bw_NxDifFYt462qhhg9XDagPpSjVgFGaP01w9cxIsWQeBzCRwy0HkdbkUx3O0VGJ1aaEUGkKmjWLLFWNVBA3QLznYZPDe3AXJAvsLMg/s640/blogger-image-957105640.jpg"></a></div>And done...</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruvWTODBLmtUKQeGwVw5sZ1cIKpBbGvUU4DYQRVgIWzHd5nvtI4iWo94SZWoGnJ4TR2GWGbKgOnHbqjfI0Ye-3oWcX94YqG9mfl73k_FTXNh9EPU1I7xkIMU8KdcE5uhu1F7XY70UsQM/s640/blogger-image--976572269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruvWTODBLmtUKQeGwVw5sZ1cIKpBbGvUU4DYQRVgIWzHd5nvtI4iWo94SZWoGnJ4TR2GWGbKgOnHbqjfI0Ye-3oWcX94YqG9mfl73k_FTXNh9EPU1I7xkIMU8KdcE5uhu1F7XY70UsQM/s640/blogger-image--976572269.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">And it's very yummy, much nicer than supermarket muesli that sometimes tastes a bit cardboard-y.</div><br></div>Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-34446687066649124082014-05-10T22:16:00.000+02:002015-04-20T13:23:30.847+02:00Goat cheese, bacon, leek and rosemary quicheThis is the best tasting quiche I've made so far (OK I don't make quiche that often, but that one is really really good!).<br />
I used <a href="http://www.taste.com.au/recipes/18618/bacon+and+leek+quiche?ref=collections,quiche-recipes" target="_blank">this</a> as a starting point.<br />
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Ingredients<br />
<br />
Pie crust (I just use a store bought one, easy peasy)<br />
1 leek<br />
100g bacon (diced)<br />
1 log of goat cheese (about 150-200g)<br />
200g cream cheese<br />
1 egg<br />
a little milk<br />
rosemary (preferably fresh)<br />
<br />
<br />
Preparation<br />
<br />
1. Preheat the oven to the temperature indicated on the pie crust packaging (mine said 210 degrees -celsius!- but this oven is a bit slow/weak so I set it to 220).<br />
In the meantime, slice your leek, sauté it in a bit of olive oil, and add the bacon when the leek is almost cooked.<br />
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2. Cook your pastry "blind" for 10 minutes. This basically means: unroll it in your pie dish, prick it with a fork, and set something kind of heavy on it so the bottom doesn't rise when cooking. The original recipe said to use uncooked rice or pastry weights (I've never come across those!), but I just put a smaller and heavier pie dish on top, on some baking paper to not pile on the washing up!</div>
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While this is cooking, whisk the cream cheese, egg and milk, and add some chopped up rosemary.</div>
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(I thought I had added way too much milk -a generous splash- but it turned out OK in the end).<br />
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3. Get your pastry out of the oven and add the leek and bacon mix, and the egg mix to it. Spread it nice and evenly, then slice the goat cheese and arrange the slices on top of the rest.</div>
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You can add a little olive oil and pepper if you want (I'd avoid extra salt, the bacon and goat cheese are salty enough!).<br />
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4. Cook it for the remainder of the time indicated on the package, or a little more if like me you went a little heavy on the milk and your oven likes to take its time (that was 25 minutes for me, still at the same temperature).<br />
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5. Check that it is actually cooked by sticking a knife into it (not too much stabbing, that'll ruin the look;) ), let it cool down just a little and enjoy!<br />
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P.S. That extra milk/extra cooking time thing was totally worth it, it turned out really creamy and light!<br />
P.P.S. The saltiness of the bacon and goat cheese, the soft taste of the leek, the creaminess of the filling, the hint of rosemary... Yum!!! I really hope the rest of it tastes as nice cold tomorrow!</div>
Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-67416044279618373002014-05-10T21:53:00.001+02:002014-05-10T22:07:26.608+02:00I'm back!!!Long time no post...<br>
<br>
Well I've been fairly busy...<br>
<br>
For me, it's been "New Year, New Apartment, New Boyfriend!" Thankfully not "New Job" as well otherwise the stress level would have gone through the roof:)<br>
<br>
Well I have since been shifted to another department, so still "New Boss" and "New Job Title"! Still kinda stressful<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> (well not the </span><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); background-color: rgba(255, 255, 255, 0);">"New Job Title" part :D )</span> since we're in a busy period at work, but on the whole I'm very happy:)<br>
<br>
And the very busy part mostly comes from having been spending most of my free time repainting my new place, which took way way way longer than anticipated (probably qualifies as an exponential or logarithmic or quadratically increasing or something delay... Yes I'm dating a mathematician, so I've been introduced to quadratically increasing stuff:D Still can't remember for the life of me what a logarithm is though:D ).<br>
<br>
Anyway, the painting stories are for another time... Onto recipes and stuff!!Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-59324391419196753642013-09-29T15:04:00.000+02:002013-09-29T15:05:31.893+02:00American style rhubarb pieRhubarb is one of those things I had never come across before moving north... But the BF is a big fan of it, so I had to try it. Turns out it's alright, not the best thing ever but quite nice in a double crust pie (those American style pies they have in Mickey Mouse cartoons...).<br>
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<br></div>
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I've made it a few times now, using <a href="http://allrecipes.com/recipe/double-crust-rhubarb-pie/detail.aspx" target="_blank">this recipe</a>.</div>
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<br></div>
<div>
Here's a Europe friendly (metric!) version...</div>
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<br></div>
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Ingredients</div>
<div>
200g sugar</div>
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25g flour</div>
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1g cinnamon</div>
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2 eggs</div>
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15g butter</div>
<div>
500g chopped rhubarb (that was about 4 stalks for me)</div>
<div>
2 pie crusts (I use store bought puff pastries)</div>
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<br></div>
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Preparation</div>
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1. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large bowl, combine the sugar, flour and cinnamon. Add the eggs and whisk until smooth. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Gently stir in the rhubarb. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. Line a pastry case with the bottom pie crust and add the filling. Dot with butter.</span></div><div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSmoF-ZTb1zbNFA6D5HIEEe4BIu6SQXe8MCSEivfaJcJYYGPqZMkBK0FvDuCGmB06Y6Ibk8T-Bg04_tpqJuXwzOEaMoUQfitDDbQuuQOps3BlVvYW2piPKCGUAa_KE5nmPn4b5xy0BOY/s640/blogger-image-1638862931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSmoF-ZTb1zbNFA6D5HIEEe4BIu6SQXe8MCSEivfaJcJYYGPqZMkBK0FvDuCGmB06Y6Ibk8T-Bg04_tpqJuXwzOEaMoUQfitDDbQuuQOps3BlVvYW2piPKCGUAa_KE5nmPn4b5xy0BOY/s640/blogger-image-1638862931.jpg"></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Cover with the top pie crust and seal the edges together (the original recipe says "</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: left;">Trim, seal and flute edges". I've no idea what this fluting business is, but what I usually do is fold the excess top pastry under and pinch it together with the bottom pastry edge. Then press a fork on the edge to make it prettier... This works just fine).</span></div><div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: left;">5. Cut slits in the top pastry so air can escape while its cooking, and the top pastry doesn't go flying off... You should have something like this...</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: left;">6. Stick it in an oven preheated at 205 degrees C (or 185 for a fan oven), for about 45 minutes. As for most things, keep an eye on it the last few minutes;)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: left;">And this is what you get!</span></div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-22599509087435906592013-09-21T21:34:00.001+02:002013-09-21T21:37:40.652+02:00Beignets de fleur de courgette et citrouille (courgette and pumpkin
flower fritters)Those are typical from Nice, where I spent most of my uni years...<br>
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Our vegetable garden has pretty much been taken over by courgette and pumpkin plants (those grow BIG), and since it's getting to the end of the season (the -huge- leaves are starting to brown), I thought I'd use the flowers that haven't transformed into veggies yet to make those beignets...</div>
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But not before we got this loot:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQRthnsYvg27BXxAfw7VvjTaG-mQ3EG8UKcHQDcYFk-m4kc5oStFDmAu4o-hsKtJqMXroyM2HlZI-EMfenKXsuaDOKc2uoDdI1t66tTmrrcA1rVxV3eSwMwJs9JApDnBEOOKhcfvPlYY/s640/blogger-image--1631819174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQRthnsYvg27BXxAfw7VvjTaG-mQ3EG8UKcHQDcYFk-m4kc5oStFDmAu4o-hsKtJqMXroyM2HlZI-EMfenKXsuaDOKc2uoDdI1t66tTmrrcA1rVxV3eSwMwJs9JApDnBEOOKhcfvPlYY/s640/blogger-image--1631819174.jpg"></a></div>
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Oh and here are <i>some</i> of the pumpkin plants:</div>
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(Yep, the whole mass at the back and on the left side is made of pumpkin plants!)</div>
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And here are the flowers:</div>
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(The small orange ones at the bottom are courgette flowers, and the bigger yellow ones at the top are pumpkin flowers. Next to some tomatoes and spring onions also from the garden).</div>
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Anyway... I used the recipe from <a href="http://www.lemanger.fr/index.php/beignets-de-fleurs-de-courgette/">this website.</a></div>
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Here's a translation of the important bits:</div>
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Ingredients:</div>
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<li style="border: 0px; font: inherit; list-style: square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto;">about 2 dozen courgette/pumpkin flowers</span></li>
<li style="border: 0px; font: inherit; list-style: square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">75g plain flour</span></li>
<li style="border: 0px; font: inherit; list-style: square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10cl cold milk</span></li>
<li style="border: 0px; font: inherit; list-style: square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large egg</span></li>
<li style="border: 0px; font: inherit; list-style: square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp olive oil</span></li>
<li style="border: 0px; font: inherit; list-style: square; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="-webkit-text-size-adjust: auto;">salt & pepper</span></li>
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<span style="-webkit-text-size-adjust: auto;">Preparation:</span></div>
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<span style="-webkit-text-size-adjust: auto;">1. Wash the flowers delicately, checking that there are no creepy crawlies in them. Cut the stems at the base of the flowers.</span></div>
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<span style="-webkit-text-size-adjust: auto;">2. Make the batter:</span></div>
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<span style="-webkit-text-size-adjust: auto;"> a) Mix the flour, egg yolk, olive oil and a bit of the milk. Add the rest of the milk gradually while mixing.</span></div>
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<span style="-webkit-text-size-adjust: auto;"> b) Beat the egg white until firm peaks form (damn, that takes a while!).</span></div>
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<span style="-webkit-text-size-adjust: auto;"> c) Gently fold the egg white into the mixture. Season with S&P.</span></div>
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<span style="-webkit-text-size-adjust: auto;">3. Dip each flower into the batter, and fry it for about 2 minutes, or until the batter is golden.</span></div>
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<span style="-webkit-text-size-adjust: auto;">I don't have a deep fat frier so I just pan fried them, and that worked reasonably well.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Here's the result:</span></div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-52412830681228596952013-08-25T20:59:00.001+02:002013-08-25T21:07:32.451+02:00Lemon Mayonnaise from ScratchIf something's typically Belgian, it's got to be fries with mayonnaise. I confess I didn't actually like mayonnaise before moving here. Well I had only tasted the fast food version. Turns out, the homemade stuff tastes quite different (quite a few restaurants here serve it with their fries, which they serve with most dishes).<br />
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Of course it's still to be eaten in moderation as it's not exactly good for you, but you know, every once in a while...</div>
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Anyway, I took that recipe from my big "150 Dutch & Belgian Recipes" book, which as you'd expect from the title covers quite a lot...</div>
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Here we go:</div>
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- 1 fresh egg yolk</div>
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- 5ml/1tsp mustard powder or mustard (I used <a href="http://www.visitgent.be/en/tierenteyn?context=tourist">Tierenteyn</a> mustard, a Ghent specialty)</div>
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- 15ml/1tbsp lemon juice or white wine vinegar (of course for lemon mayonnaise, use lemon juice... duh)</div>
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- salt and ground black pepper (I hadn't thought of it, but I have lemon pepper that would have gone well in there... next time I guess!)</div>
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- 120ml to 200ml/4-7fl oz vegetable or sunflower oil (I used the full 200ml, but the mayonnaise tastes a little greasy to me, so I might reduce it next time)</div>
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1. Mix the egg yolk, mustard, lemon juice/vinegar, salt and pepper in a bowl (I put that in the mixer, but if you're going to do it by hand they advise placing the bowl on a wet towel so it doesn't move while you whisk).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzVectFpFmP588PtUAYHHyeA7dgYt0_Zt7MEgl4wgbdYGp22D5JqJh8ZNWJiQ7TOVKiiqmPrMaWYEdGCkvwTTk6_e_UvrvtpXh6E7MfyphC1S_U1YBrHeOcl81TMuluHEVCK83YqNiSs/s640/blogger-image--2084284622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzVectFpFmP588PtUAYHHyeA7dgYt0_Zt7MEgl4wgbdYGp22D5JqJh8ZNWJiQ7TOVKiiqmPrMaWYEdGCkvwTTk6_e_UvrvtpXh6E7MfyphC1S_U1YBrHeOcl81TMuluHEVCK83YqNiSs/s640/blogger-image--2084284622.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ArjbeZm8SmIYAVUOzJ6LYEg6GtEpLggHMSdEyus93xxROeZMFGD-1U6XPkgGmkIHpVVJw1FB-fIWJTWfEnkbc5RD7ew1A0GbqjS25V8AN37x63EKBqtglWKEJi7A-ArMnxmEMdXHudk/s640/blogger-image-351776815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ArjbeZm8SmIYAVUOzJ6LYEg6GtEpLggHMSdEyus93xxROeZMFGD-1U6XPkgGmkIHpVVJw1FB-fIWJTWfEnkbc5RD7ew1A0GbqjS25V8AN37x63EKBqtglWKEJi7A-ArMnxmEMdXHudk/s640/blogger-image-351776815.jpg" /></a></div>
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2. Whisk the mixture vigorously with one hand while adding the oil drop by drop with the other. When it begins to thicken, add the oil in a thin and steady stream (again, the mixer is your friend here).</div>
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Stop when the mixture is thick and creamy.</div>
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3. Check the seasoning, then serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrc-YLNlR1ehiPEYRXcKxw1bYrxI4AN8Ok6G1J9c3KTgWHth9zlX2hMy28m9DYzSAJqrhHfOtyR40eblYyAT6kdYZtApMrmfX1gtN9BthcQ7gV6x44NOClfzx6AfeqUWB70ODMnWhxNQ8/s640/blogger-image-1940881434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrc-YLNlR1ehiPEYRXcKxw1bYrxI4AN8Ok6G1J9c3KTgWHth9zlX2hMy28m9DYzSAJqrhHfOtyR40eblYyAT6kdYZtApMrmfX1gtN9BthcQ7gV6x44NOClfzx6AfeqUWB70ODMnWhxNQ8/s640/blogger-image-1940881434.jpg" /></a></div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-68338765830717747692013-08-14T21:57:00.002+02:002015-04-20T13:24:02.541+02:00Panzanella SaladHere's one of my go-to salad recipes, courtesy of Dutch celebrity chef Rudolph Van Veen. The Dutch call this tomaten broodsalade ("tomato bread salad"), which I find a tiny bit funny:)<br>
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Here's the <a href="http://www.24kitchen.nl/recepten/tomatensoep-met-tomaten-broodsalade" target="_blank">original recipe</a>, and here's my version:</div>
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<b>Ingredients</b></div>
<div>
a few tomatoes<br>
1 or 2 spring onions<br>
a few gherkins<br>
some fresh thyme<br>
2 slices of old bread<br>
olive oil<br>
balsamic vinegar<br>
salt and pepper to taste
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(The original recipe uses garlic/capers/basil/white wine vinegar instead of spring onions/gherkins/thyme/balsamic vinegar)<br>
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<b>Preparation</b></div>
1. Cut the veggies (yes, I know, botanically tomatoes are a fruit!) and herbs into pieces. <div>2. Cut/shred the bread into pieces and sauté it in olive oil. </div><div>3. Mix everything together, seasoning with oil, vinegar, salt and pepper.
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Here's what you get:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObRrQD375HxhvWWczQeQBub3UQ0wB7IjS2S3JjxrNw2eEEor1WhHfu7rBP4iztD3SAoA6k5vTHY57HB2pKICRTqXbNoPzS5zzCOoK5yNeJ0caNmCdeSruOoZifhYqdbboghPoePZMpBM/s640/blogger-image-1001876191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObRrQD375HxhvWWczQeQBub3UQ0wB7IjS2S3JjxrNw2eEEor1WhHfu7rBP4iztD3SAoA6k5vTHY57HB2pKICRTqXbNoPzS5zzCOoK5yNeJ0caNmCdeSruOoZifhYqdbboghPoePZMpBM/s640/blogger-image-1001876191.jpg"></a>
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It makes a nice light dinner with some salmon filets:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTQfGc6o6t2GAZLOcpmaO_lDJ6GLzksZIorgBOJJfy-OH94leXimdz1ONObm5xJOErk6RzOD0lBwjwnZ1pqDqxnX-3rGbqTG_9KkaffJJmA2YVYhQfC0TWuUkpBZ2FrgPe-55TOIu-Cg/s640/blogger-image-2023369370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTQfGc6o6t2GAZLOcpmaO_lDJ6GLzksZIorgBOJJfy-OH94leXimdz1ONObm5xJOErk6RzOD0lBwjwnZ1pqDqxnX-3rGbqTG_9KkaffJJmA2YVYhQfC0TWuUkpBZ2FrgPe-55TOIu-Cg/s640/blogger-image-2023369370.jpg"></a> <div>
<br>And... a lot of it came from the garden:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcE-OawVjcw934HJxOVbzfRLwJFJLYtcmjhyphenhyphengoniMKLcFzkHGYTt1Mol9_Y_QQkJwYar5Xss9SHonNQxZh3MNdu9REe5F_cT6W4K3DSac3Y-eZ-iBV82tzn4o0vuKrtmYpgRaqLXysqk/s640/blogger-image-794888459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcE-OawVjcw934HJxOVbzfRLwJFJLYtcmjhyphenhyphengoniMKLcFzkHGYTt1Mol9_Y_QQkJwYar5Xss9SHonNQxZh3MNdu9REe5F_cT6W4K3DSac3Y-eZ-iBV82tzn4o0vuKrtmYpgRaqLXysqk/s640/blogger-image-794888459.jpg"></a> </div><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtw6TcHvafUAlrfCgQKuIyCYYMOFl0PGi6jn2ap77HFi1s6N7R24Hy6cbeDBL2KeborRUfjVY-wpKisQTotx6ercTSeoazcyAhin0-IRrG6RbFDqc-Nhnmrj8yQuGm3zNvdQlXhGs7cE0/s640/blogger-image--1738057029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtw6TcHvafUAlrfCgQKuIyCYYMOFl0PGi6jn2ap77HFi1s6N7R24Hy6cbeDBL2KeborRUfjVY-wpKisQTotx6ercTSeoazcyAhin0-IRrG6RbFDqc-Nhnmrj8yQuGm3zNvdQlXhGs7cE0/s640/blogger-image--1738057029.jpg"></a> </div><div>
<br>And the thyme too, but it's now too dark to take a picture:)
</div></div>Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-61283897499281826542013-07-06T22:51:00.001+02:002015-04-20T13:23:30.856+02:00Rucola pestoSome time ago I planted some seeds in the garden, and made the (apparently "classic beginner") mistake of sowing way too many seeds in my rows. I wasn't sure they'd all come up, you see...<br />
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Well they did, and I now have big "cubes" of densely planted vegetables. Among which a rucola jungle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMKeQ3IUXn00pVyDvaCfP18MpceuGnWlxGtbP31D4XH2J8ZLE8OOTfXE8eNbZCB04IcmPiSIZi0sbXNIPxxCy2ZdHPnfSXE6hQjuy9sQrKqnCCbgfJc_Ju6OCHfP_abPaT3paWmavsEA/s640/blogger-image-1691447867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMKeQ3IUXn00pVyDvaCfP18MpceuGnWlxGtbP31D4XH2J8ZLE8OOTfXE8eNbZCB04IcmPiSIZi0sbXNIPxxCy2ZdHPnfSXE6hQjuy9sQrKqnCCbgfJc_Ju6OCHfP_abPaT3paWmavsEA/s640/blogger-image-1691447867.jpg" /></a></div>
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Exhibit A</div>
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So over the past few weeks, I have been bringing edible plants to my colleagues, and made some attempts at eating more salad... </div>
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That's not really cutting it anymore though, the green stuff is growing faster than I can get rid of it:D</div>
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Then last week I found a recipe for <a href="http://food52.com/recipes/19003-arugula-pesto" target="_blank">rucola pesto</a>. I thought I'd give it a try.</div>
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So I cut up some leaves and flowers (rucola flowers are edible, <a href="http://food52.com/blog/6519-arugula-flowers-your-salad-just-got-better-looking" target="_blank">I checked</a>... although I tried some in a seafood pasta dish the other day and I wasn't impressed... not enough rucola taste), added the rest of the ingredients and there it went in the blender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmz5DCcvVW3Z43D8-p3_dBR0BdR41fft1O2gOtzJ_Rj4_0IQm-VDL4igrVgaNiPbDeCQwJPFpBJZugppuqyfC5bldY8kJDimkf_mC6mLkVuWfhVYaIbb97giV_HBZBfSdwkb-yCras4c/s640/blogger-image-255238555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmz5DCcvVW3Z43D8-p3_dBR0BdR41fft1O2gOtzJ_Rj4_0IQm-VDL4igrVgaNiPbDeCQwJPFpBJZugppuqyfC5bldY8kJDimkf_mC6mLkVuWfhVYaIbb97giV_HBZBfSdwkb-yCras4c/s640/blogger-image-255238555.jpg" /></a></div>
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Oops forgot the cheese...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGx8rUuF1Ts0e2tlgJOUVTQaXXXDf5_YT-cQ-w6CNtaEyQHX-rVzPDcu08Xzfv7_YxiiuzXQ6KC8vwLOVr5Q52U0_C8lO_awN7n90KRT_bYjaXiJ_Yfn15waj39yJwaz-uHIicTGmYng/s640/blogger-image-525357843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGx8rUuF1Ts0e2tlgJOUVTQaXXXDf5_YT-cQ-w6CNtaEyQHX-rVzPDcu08Xzfv7_YxiiuzXQ6KC8vwLOVr5Q52U0_C8lO_awN7n90KRT_bYjaXiJ_Yfn15waj39yJwaz-uHIicTGmYng/s640/blogger-image-525357843.jpg" /></a></div>
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Here's the end result:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjue7451ens0PhMyFaZBm-6By8COvwfNHEL2pE6Q2R0SRihYPuv5xcJX4RdRSB8c91ZOOqwEpZIfHDIJR9EiVZtxTxsNazIbC0R_I2XLgH9uDzowOi77DBaIgTgEJkPiuJdf5U0XnDBNmU/s640/blogger-image--1975064557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjue7451ens0PhMyFaZBm-6By8COvwfNHEL2pE6Q2R0SRihYPuv5xcJX4RdRSB8c91ZOOqwEpZIfHDIJR9EiVZtxTxsNazIbC0R_I2XLgH9uDzowOi77DBaIgTgEJkPiuJdf5U0XnDBNmU/s640/blogger-image--1975064557.jpg" /></a></div>
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The verdict? I'm not impressed! And quite disappointed too... </div>
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But as the BF remarked, I'm not a big fan of pesto to begin with (my first memory of eating pesto is forever associated to my first memory of getting really sick due to a gastro-enteritis, so it's not the pesto's fault, but we kinda got off on the wrong foot!).</div>
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So the plan was to reconcile myself with pesto by trying a different main ingredient... Yeah, that didn't work...</div>
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Anyway, the BF likes it, so it's not lost... "More for me!" he said. Yep, you can have it all!</div>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-39982580925486527222013-05-25T21:34:00.002+02:002015-04-12T16:09:25.726+02:00Pangasius filet with lemon and sugar snap peasI had never heard of pangasius fish before living in Belgium. I first had it in our work canteen, who, like for all white fish, makes it taste <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">almost, but not quite, entirely <i>unlike</i> fish (yes, I stole this line from the HitchHiker's Guide to the Galaxy, it is <a href="http://en.wikipedia.org/wiki/Towel_Day" target="_blank">Towel Day</a> after all...).</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Anyway, when I saw it in the shop I though I'd give it a second chance, and cook it my favourite way for fish: in the oven with some green veg, lemon, dill and olive oil. That's pretty much fool-proof: just blanch the green veg first if they're a type that won't cook as fast as the fish (not necessary for sugar snap peas), layer green veg/fish/lemon, and pop it in at 230 (210 for a fan oven) for 10-20 min depending on the thickness of the fish filets.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This is what you get:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEVtlkXsQbHNwDtLbPwraiKFUmYqk80SQ53JQG9rTq8Wbz-FxAjH3y7-1jAvN3BZfCdasbKCjNtL21ZNG8j6kY_xlyIrkv7PfX_hkgexGFrPAC9Jm_1FVoWegl4nEvxJtsAPL8QEUlIA/s640/blogger-image--1200555851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIEVtlkXsQbHNwDtLbPwraiKFUmYqk80SQ53JQG9rTq8Wbz-FxAjH3y7-1jAvN3BZfCdasbKCjNtL21ZNG8j6kY_xlyIrkv7PfX_hkgexGFrPAC9Jm_1FVoWegl4nEvxJtsAPL8QEUlIA/s640/blogger-image--1200555851.jpg" /></a></div>
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I made butternut squash purée with this (the BF had requested purée), and the hardest part was cutting the squash (those things are really tough!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuNBKatNmqMLxKTMoD02uASm1jpfEslzEx9Ms6aqocz37Wzr7j7ufulZHW_RBw5eNsn0ggcKozUuUOOY1NbtQLwX08nlexl7ivs0kLu_I2tsugo4ELfENic0hdbCGJ5fUkgKhyMnM-zI/s640/blogger-image--1737736902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuNBKatNmqMLxKTMoD02uASm1jpfEslzEx9Ms6aqocz37Wzr7j7ufulZHW_RBw5eNsn0ggcKozUuUOOY1NbtQLwX08nlexl7ivs0kLu_I2tsugo4ELfENic0hdbCGJ5fUkgKhyMnM-zI/s640/blogger-image--1737736902.jpg" /></a></div>
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Anyway, the purée (with some herbes de Provence and double cream) turned out OK too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTeB2gey2J_DjbelGY67HNRztFsFFyDxVtC3Kd_jSxIULRX9saFUUxVUuuvte66VK656SsyQiIipd7WZzs03TTyjcMvdozqZ-zIZJ60fx9yfq8HEAECEMjsvG4vPSOsR_Suwg0pA7sZs/s640/blogger-image--4415660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTeB2gey2J_DjbelGY67HNRztFsFFyDxVtC3Kd_jSxIULRX9saFUUxVUuuvte66VK656SsyQiIipd7WZzs03TTyjcMvdozqZ-zIZJ60fx9yfq8HEAECEMjsvG4vPSOsR_Suwg0pA7sZs/s640/blogger-image--4415660.jpg" /></a></div>
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So here's the result:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVlXjcWwPPFX0ybeAlBy7RXvNdMGjHFoJbrOz-npQQ9fahMwENsnxnYajCwdzWDXgKQlHB8XPiZw34sUXfJDo5gtm3z6DvPdLO1obdvi1D_4G8K7XyLIz4jQijXr68HdptkXpMl2ulWA/s640/blogger-image--1927982093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVlXjcWwPPFX0ybeAlBy7RXvNdMGjHFoJbrOz-npQQ9fahMwENsnxnYajCwdzWDXgKQlHB8XPiZw34sUXfJDo5gtm3z6DvPdLO1obdvi1D_4G8K7XyLIz4jQijXr68HdptkXpMl2ulWA/s640/blogger-image--1927982093.jpg" /></a></div>
Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0tag:blogger.com,1999:blog-6395033176358519930.post-33330094198700995012013-04-29T00:05:00.000+02:002013-09-29T15:09:16.089+02:00FudgeThis is very easy and very yummy, but it takes a looooong time... Best attempted when you're going to be in the kitchen for a while anyway (for example making and eating dinner, then doing the washing up!).<br>
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1.5L milk<br>
500g brown sugar<br>
a dash of vanilla extract<br>
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1. Start warming up the milk in a saucepan on a medium-low fire.<br>
2. Gradually whisk in the brown sugar and add the vanilla extract.<br>
3. Keep whisking regularly while the mixture is heating up. It can bubble up gently but do not let it completely boil (you all know the milk boiling over effect, well, add stickiness from the sugar to that... Hello clean up!). <br>
In the meantime, put some baking paper in a rectangular dish pan, covering the bottom and sides.<br>
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The mixture should reduce and thicken. This could take a while (mine took 2:30hrs!).<br>
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You know you're nearly done when it has reduced by at least 2/3, and it looks like this (skin forming on top, bubbles that look like they're coming through something solid).<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAsNkUck4J22-CjLgx1ZK-LnmcVR1QroHa4vrDXzaOZzliYGCkhxXgP3t4VTSRIamhj9csOJt_ll1ZmpR-ZiE1sgPbEuCRa-poWZCrfU6uW0aF7EYNlXWvdRg5icuXxJoa9BgYpqx0bs/s640/blogger-image-726157326.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjAsNkUck4J22-CjLgx1ZK-LnmcVR1QroHa4vrDXzaOZzliYGCkhxXgP3t4VTSRIamhj9csOJt_ll1ZmpR-ZiE1sgPbEuCRa-poWZCrfU6uW0aF7EYNlXWvdRg5icuXxJoa9BgYpqx0bs/s640/blogger-image-726157326.jpg"></a></div>
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4. When you start feeling some resistance while whisking, it's good to go. Pour it into the prepared pan (watch out for burning splatter!)<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJ17E-9Ssy_kYBltavuldco3DsF5VQsiK2ue71ViTvZBzbWoB4tzUCv-YABFGz0dsGJ1L4-4VrDBI5cwF5DEbeIe5mobBhvud9TuTJlPeCEk0-dsbG5_lHP9RhhWZBtmyq5BT7SbPhoI/s640/blogger-image--1339338540.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJ17E-9Ssy_kYBltavuldco3DsF5VQsiK2ue71ViTvZBzbWoB4tzUCv-YABFGz0dsGJ1L4-4VrDBI5cwF5DEbeIe5mobBhvud9TuTJlPeCEk0-dsbG5_lHP9RhhWZBtmyq5BT7SbPhoI/s640/blogger-image--1339338540.jpg"></a></div>
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Casualties: no burn on my side, but I did break my whisk!<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qf0tL54V5bv5dUuVk0rHIKxvmwSPmxzKOuu2-c5XDkGULJwhHsu9z97cDb3daou6Ji9leThCy3UbpbHkoXPho2zonA4dKTeWXLnfCOFbu-X6PydvqQw6-bkq_uNpV3iLw5weaKO1ZZU/s640/blogger-image-532539790.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qf0tL54V5bv5dUuVk0rHIKxvmwSPmxzKOuu2-c5XDkGULJwhHsu9z97cDb3daou6Ji9leThCy3UbpbHkoXPho2zonA4dKTeWXLnfCOFbu-X6PydvqQw6-bkq_uNpV3iLw5weaKO1ZZU/s640/blogger-image-532539790.jpg"></a></div>
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Oh, one last little tip: clean your pan and utensils immediately after you're done, and with plenty of hot water. If you let the fudge rests harden, your pan is lost!<br>
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Brunehttp://www.blogger.com/profile/12615933343040075755noreply@blogger.com0