tag:blogger.com,1999:blog-9228672027642022342024-02-06T21:08:12.165-08:00As Warm As ToastA blog about my food obsessionAnonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-922867202764202234.post-46473260286592727062017-06-30T20:13:00.000-07:002017-07-01T17:52:03.028-07:00A catch up and my Michel Roux Jr experience - it has been a while!<div class="separator" style="clear: both; text-align: center;">
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I cannot quite believe how long it has been since I’ve
posted on here (I’m also pretty sure I say that quite a lot as I end up posting
a series of recipes and then not doing it for months for one reason or
another). So anyway, life got in the way again! A lot has been going on since
my last post, namely the fact Adam and I went to Italy on one of the best trips
I have ever had – The Amalfi Coast; culture, language, unlimited pasta and
wine, all coupled with the iconic 1950’s glamour that is still ever present as
you wander the tiny streets of Amalfi or Capri. We also met some pretty awesome people - the most genuine and friendly people who made you feel like you had known them years rather than hours. It is the closest thing for me
to heaven on earth and there is no way that’s going to be my only trip there.
It is a food lover’s dream with the freshest seafood, a mind boggling selection
of local wines and the best Limoncello you will EVER taste; in each restaurant
they have recipes for Limoncello that have been handed down through the years
and each recipe is slightly different (trust me, I tried most of them!)<o:p></o:p></div>
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So anyway, basking in the afterglow (I’m calling it
afterglow, it was probably just the fact I had gotten fatter whilst I was away
and I looked fuller in the face), we decided it was time we started looking at
new houses and have found a place and sold ours. With the stress of selling and
the constant stream of viewings at 6pm most weeknights I’ve not had much of a
chance to cook very much. Fortunately now that we only have to play the waiting
game until the house is ready I’ll be very much up and running again in my
kitchen; glass of wine in hand, music on and several recipe books strewn over
the kitchen table. <o:p></o:p></div>
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So this post isn’t a recipe but I did want to be sure to
share a recent cooking experience I had with someone called Michel Roux Jr
(maybe you’ve heard of him? You know, the 2 Michelin Star chef?). So I tootled
off to London for a day cookery experience with 10 other people and the
wonderful Michel. What a gent he was; so welcoming and knowledgeable – he made
each of us feel like it was a pleasure for him to host us and teach us and I
could not have wished for a better day cooking with my culinary hero.<o:p></o:p></div>
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We started the day by making crème caramel to leave the
custard time to set and cool in the fridge. Following the demonstration by
Michel we were told to go back to our stations and copy the recipe (by this
point all 11 of us were still just quiet bags of nerves so it was a very
concentrated quiet affair to start off with). Fortunately there were no issues
with burned caramel and no curdled custard so feeling pretty proud of ourselves
we went back to the dining room to enjoy a bowl of pea & mint soup and a
glass (or 3!) of champagne. We dutifully left the table and took our champagne
upstairs to make the starter of Croque Monsieur – “you travelled all the way to
London to cook with Michel Roux Jr and you made a ham & cheese toastie?!” I
hear you cry – but this was no ordinary Croque Monsieur, it was made with
garlic sourdough bread, smoked duck and comté cheese and we served it with
charred asparagus and balsamic caramelised shallots. Not exactly your average
Costa Coffee toastie…<o:p></o:p></div>
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After having dressed the plates as “chef-ily” as we could,
we went back downstairs to eat our creations with Michel and enjoy another
couple of glasses of wine before heading back upstairs to cook our main course
of pan roasted guinea fowl with roasted cauliflower purée, courgette ribbons and a
black truffle sauce. <o:p></o:p></div>
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Once again, the food was to die for (even if I do say so
myself) and I quickly realised as the smell of garlic and thyme butter wafted
through the kitchen stations that this, second only to my wedding day, was
absolutely the best day of my life. Michel made the purée for all of us to use and we
pan roasted the guinea fowl first before using the same pan to create the
truffle sauce. We had to wait a while for the sauce to reduce so I made sure to
grab a selfie with Michel whilst my sauce reduced. We blanched the courgette
after slicing it into strips using a mandolin (3 glasses of champagne and 2
glasses of wine in, I was convinced I was losing a finger on that thing…).
Limbs in tact we blanched the courgette ribbons and popped them into ice water
until we were ready to serve them. Again, we plated up using our best plate
dressing techniques and I got told by Michel that my cauliflower swirls were
good; “very Ying & Yang” *beams*<o:p></o:p></div>
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So after yet more wine and food the only thing left for us
to do was turn out the crème caramel, and watch Michel make some Palmiers to go
with the dessert. We had some group and individual photos and he signed books
for us before we all left for the day. Hearts and tummies full to bursting. As
days go, it was as close to perfect as it could have been.<o:p></o:p></div>
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If you ever get chance to go to this cookery experience,
grab the opportunity. It will honestly be one of the best days of your life. I
promise you that.<o:p></o:p></div>
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Follow me on Instagram, Twitter and Facebook @aswarmastoast</div>
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R x<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-81050265727735443932017-01-27T14:48:00.001-08:002017-01-27T14:48:46.458-08:00Spicy king prawn and tomato Courgetti - a quick and easy but tasty Friday night dinner!<div class="separator" style="clear: both; text-align: center;">
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So we got a spiralizer for Christmas and ever since (New Year, New me and all that jazz!) I have been constantly on the look out for great spiralizer recipes. So tonight I had my lovely friend Nikki over for dinner (she's doing Dry January - how, I'm not quite sure! I found it difficult to do Sober For October last year and that was for a good cause, not just self preservation!) so I was on the white wine and she was on the non-alcoholic beer. I wanted to make something fresh and tasty as I wasn't 100% sure what time she would be arriving at my house, so I picked this recipe out of thin air whilst wandering around Sainsbury's Local earlier. My husband went out to see one of his friends who is about to become a Dad for the second time so I guess it was one of his last "hurrah's" - so I decided I was going to cook something healthy for me and my lovely friend that meant I could have some wine and not feel guilty about it due to the fact I was going to be eating Courgetti as opposed to Spaghetti.<br />
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Anyway, I thought it was pretty darned good - and the bonus is that Courgetti takes about 4 minutes to cook whereas Spaghetti takes about 10 minutes when the water has boiled!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwFxovTHCYry1-sSIQVYDWL9Mf5iBBwo3yERZsSHsTHus9XZ33JtGB9ua4uqzKS2d0bLIhnCBUzFoCxB1HV5Pw1MZvow_27b4Z4voW4UqmmSP5j41QgI3dxWlpjkkd2jkTyPJfxOh517m/s1600/Courgetti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwFxovTHCYry1-sSIQVYDWL9Mf5iBBwo3yERZsSHsTHus9XZ33JtGB9ua4uqzKS2d0bLIhnCBUzFoCxB1HV5Pw1MZvow_27b4Z4voW4UqmmSP5j41QgI3dxWlpjkkd2jkTyPJfxOh517m/s400/Courgetti.JPG" width="400" /></a></div>
<br />
This leaves more time for catching up and fun times which is just what you want on a Friday night after a hard week at work!<br />
<br />
I also decided to treat myself to a new camera today so I wanted to test it out on the food I was about to cook in the hope that photos of my food taken with a professional camera would gain a larger audience than those taken with my iPhone!<br />
<br />
So here it goes, Spicy tomato and king prawn Courgetti! (Btw; it's best to make the tomato sauce about an hour before you want to serve the dish to let the spice and flavours all come together but it's not essential)<br />
<br />
<u>What you'll need:</u><br />
180g pack raw king prawns<br />
1 x small red onion, diced<br />
2 tsp garlic purée<br />
7 x plum tomatoes, halved<br />
200 ml white wine<br />
1 x 400g peeled plum tomatoes<br />
2 tsp dried oregano<br />
3 tsp hot chilli powder (adjust this to how spicy you personally like it)<br />
Salt and pepper to season<br />
2 x courgettes, spiralized<br />
<br />
<u>How to make it:</u><br />
<br />
<ol>
<li>Spiralize the courgettes into approx 3 x 3mm spirals, set aside</li>
<li>Heat the oil on medium heat in a casserole/skillet (I like to use a Le Creuset casserole pan)</li>
<li>Add the onions and garlic and cook until the onions are translucent (approx. 4 mins - but make sure they don't stick to the pan)</li>
<li>Add the halved plum tomatoes and cook for 2 mins before adding the white wine. Bring to the boil and then add the tin of plum tomatoes</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6I0NYf_dg88me4mPjaTFa3vvK4h5jjUvgK0fX9GWYRPYlzOkW_SpqZpsDel5FEVHi11nyAPYflm4tdUq2xgQAPdgG71h7UHYEwZTszV8cz7Duyr1vDDxpm8995xKhKlaiIwz4zfERR0SZ/s1600/Tomato+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6I0NYf_dg88me4mPjaTFa3vvK4h5jjUvgK0fX9GWYRPYlzOkW_SpqZpsDel5FEVHi11nyAPYflm4tdUq2xgQAPdgG71h7UHYEwZTszV8cz7Duyr1vDDxpm8995xKhKlaiIwz4zfERR0SZ/s400/Tomato+mix.JPG" width="400" /></a></div>
<ol>
<li>Add the oregano, chilli powder, salt and pepper; bring to the boil and them simmer for a couple of minutes</li>
<li>If time allows, turn off the heat and leave for about an hour to let the flavours mix</li>
<li>When you're nearly ready to serve, put some plates to warm in an oven (we're lucky in that out microwave doubles as an oven so we can heat the plates in there)</li>
<li>When the plates are warm, turn the heat back on the tomato sauce and add the Courgetti. Cook for about 1 minute until they are warmed through and then add the raw prawns</li>
<li>Cook all of the mix for about 4 minutes, stirring continuously, until the prawns are cooked through,</li>
<li>Serve immediately with some grates Parmesan and some freshly ground black pepper (and some fresh bread if you're feeling really naughty!)</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9dnVlT8LdZ5Fb30DpizqqCHDtGCUEehZ_BI41EDNng9J9nrTAxgqq2GaWlUMnDQprSriLXaqjuuQDVcGxc1gg9STGUhPIPiVpYRH1GhOoai4jRyOGq-1fO7DoMoJ2-lhMePuDDHu33x9/s1600/Tomato+and+prawn+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9dnVlT8LdZ5Fb30DpizqqCHDtGCUEehZ_BI41EDNng9J9nrTAxgqq2GaWlUMnDQprSriLXaqjuuQDVcGxc1gg9STGUhPIPiVpYRH1GhOoai4jRyOGq-1fO7DoMoJ2-lhMePuDDHu33x9/s400/Tomato+and+prawn+mix.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
I drank the <a href="http://www.sainsburys.co.uk/webapp/wcs/stores/servlet/gb/groceries/sainsburys-limoux-chardonnay--taste-the-difference-75cl?langId=44&storeId=10151&krypto=KHJdol95xhGGhj%2B%2BzERF5BlbTQvsQ9z14mGlONwCewUSD4q34P0LcoN%2BjqUaP7oiCJUq%2Bw1lu2eX6I5dg5gbetxJGTA8S5ohHcHsRPE6YwU1IJMnQ8F1wVPvBUrHEn2qFPkWr5SkywJnpfuTtYzMsAFKggDf0SJaEmRaKSsuFEE%3D&ddkey=http%3Agb%2Fgroceries%2Fsainsburys-limoux-chardonnay--taste-the-difference-75cl">Sainsbury's TTD Limoux Chardonnay</a><span id="goog_975955575"></span><span id="goog_975955576"></span><a href="https://www.blogger.com/"></a> with this dish and loved it as it was really refreshing.<br />
<br />
Any comments welcome (including tips on photography! please!) - check out my Twitter/Instagram/Facebook and just search for aswarmastoast if you like what you've read.</div>
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
R x </div>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
<br />Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-74242715697765317932017-01-18T12:52:00.000-08:002017-01-18T12:52:00.616-08:00Chicken Tagine (without the actual tagine equipment!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEoKKqeQB6QQD7qtcTRx_ao1ZCd4GKWyjTk0RoRAmLSZjbdSrErsSqWbXm2QR7GmW2kTziST56Vv2jHWjE85osKWgZMMCiTPhenozewSYU4hqHFgRqgRlp9f_CrP_p5LJpengfSqkz1x3/s1600/Chicken+Tagine+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEoKKqeQB6QQD7qtcTRx_ao1ZCd4GKWyjTk0RoRAmLSZjbdSrErsSqWbXm2QR7GmW2kTziST56Vv2jHWjE85osKWgZMMCiTPhenozewSYU4hqHFgRqgRlp9f_CrP_p5LJpengfSqkz1x3/s400/Chicken+Tagine+%25283%2529.jpg" width="400" /></a></div>
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<br /></div>
I can't believe it has been so long since I posted on my blog! So Christmas sort of got in the way and then so did New Year and then so did my new job which I only started last Monday so in all that time, although I have cooked a LOT of food, I haven't actually found the time to blog about any of it.<br />
<br />
Well tonight I am - and I'm making a chicken tagine. I watched Rick Stein's Long Weekends programme last night and he was in Thessaloniki (somewhere I have actually been before in my limited travel of the world) and he was cooking some dishes that reminded me of dishes like tagines due to the spices he and the restaurants he went to were using. I haven't made a tagine for ages and considering we had lamb on Sunday I thought I'd try one with chicken tonight instead.<br />
<br />
So here it is; a simple chicken tagine that doesn't take 8 hours to marinate but will probably need around 1 and a half hours to prep and cook instead.<br />
<br />
<u>What you'll need:</u><br />
2 tbsp tomato puree<br />
2 tbsp coconut cream<br />
1 x tbsp chilli paste (harissa would be good but you can adjust to your spice preference and pick a hotter or milder paste)<br />
6 boneless chicken thighs<br />
1 large white onion, finely chopped<br />
1 tsp turmeric<br />
1 tsp ground cumin<br />
1 tsp ground cinammon<br />
(a few chilli flakes if you'd like - this is optional and depends, again, on how spicy you like your food)<br />
500ml chicken stock<br />
400g tin chopped tomatoes<br />
130g tin of chickpeas<br />
100g raisins<br />
200g couscous (to serve)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_37Adibix-LdvwqsNBDgquAH2sLj1VWrVvxOXE86dUlYEs21VjftdcyrmR37GWYVTyxppRrKZ3HvryzIzqGgXq2dtKn_NS4dw8iXWhyphenhyphenqjyianP2YjcdeTDFpTgAtyqgaL5ZC3rWezY3j/s1600/Chicken+Tagine+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_37Adibix-LdvwqsNBDgquAH2sLj1VWrVvxOXE86dUlYEs21VjftdcyrmR37GWYVTyxppRrKZ3HvryzIzqGgXq2dtKn_NS4dw8iXWhyphenhyphenqjyianP2YjcdeTDFpTgAtyqgaL5ZC3rWezY3j/s400/Chicken+Tagine+%25281%2529.jpg" width="400" /></a></div>
<br />
<u>How to make it:</u><br />
1. Combine the tomato puree, coconut cream, peanut butter and chilli paste. Put the chicken thighs in a bowl and then rub the marinade over them. Cover the bowl and place in the fridge for 30 minutes.<br />
2. Heat a bit of oil in a casserole dish and add the onion. Cook the onion until soft and then add the chicken to the pot. Cook for about 5 minutes and then add the spices and stir them in.<br />
3. Add the chopped tomatoes, chicken stock and raisins and then simmer, uncovered, for 45 minutes.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LSzxxRtVaq9g6QbAwDh-myJOsn36aGM-mVihiUMbYI1yhiwZjmxrU8pY0ZDM_ABst5rhuLHOaRTFDtZsiwfbI9GM0xM0xLaEsDvMb0sBXOaRR9HvmEGsh8Xo_0YOHltgeuQwZN-4lXMS/s1600/Chicken+Tagine+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LSzxxRtVaq9g6QbAwDh-myJOsn36aGM-mVihiUMbYI1yhiwZjmxrU8pY0ZDM_ABst5rhuLHOaRTFDtZsiwfbI9GM0xM0xLaEsDvMb0sBXOaRR9HvmEGsh8Xo_0YOHltgeuQwZN-4lXMS/s400/Chicken+Tagine+%25282%2529.jpg" width="400" /></a></div>
<br />
4. Add the chickpeas and cook for a further 15 minutes<br />
5. Serve straightaway on a bed of couscous.<br />
<br />
And that's it! Enjoy! (and I promise I won't be such a stranger from now on!)<br />
<br />
Check me out on Twitter, Facebook and Instagram - just search for aswarmastoast<br />
<br />
R xAnonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-704952321473002452016-10-24T09:16:00.002-07:002016-10-24T09:16:08.227-07:00Chocolate and hazelnut brownie traybake<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDeATQ1-uwShAaFLn-RS2fgiEKC_MDhnoDPKat27Yiq4rz3BIyNc3-7J17wGAbPiaLmmSoHemW9PoK2sGiSCo2fhCir582vbeoekbc8515fifbcR6Lmi5cTqiI7oOnXCN0mhyphenhyphenrufjofFe/s1600/FullSizeRender+-+Copy+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDeATQ1-uwShAaFLn-RS2fgiEKC_MDhnoDPKat27Yiq4rz3BIyNc3-7J17wGAbPiaLmmSoHemW9PoK2sGiSCo2fhCir582vbeoekbc8515fifbcR6Lmi5cTqiI7oOnXCN0mhyphenhyphenrufjofFe/s400/FullSizeRender+-+Copy+%25286%2529.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">We were
invited to our friends’ house for Sunday lunch yesterday and I volunteered to
make a dessert; what I didn’t expect was to have such a late night on Friday
that Saturday was essentially a write off apart from ordering Papa John’s Pizza
at 2pm. So yesterday morning I woke up and suddenly panicked that I had not
prepared to make anything. I scanned my baking cupboards and had a brainwave;
chocolate brownies – tasty and quick, they would be ideal served with some ice
cream.
</span><br />
<div class="MsoNormal">
<span style="font-family: inherit;">What I
love about brownies is that you can add almost anything to the mixture; I added
rum and toasted hazelnuts but why not try some kirsch soaked cherries, some
white chocolate chips or peanut butter? The world is your brownie oyster…or
some such equivalent saying...<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">So here it
is; chocolate and hazelnut brownie traybake!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Prep time:
15 mins<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Cook time:
27 mins<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;"><b>What
you’ll need</b><o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;">400g
caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">225g
salted butter, melted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">60g cocoa
powder, sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 tsp
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">225g plan
flour, sifted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Half a
teaspoon baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Half a
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">60g
blanched hazelnuts, roughly chopped and lightly toasted<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">100ml dark
rum (50ml added to cake mix, 50ml to brush over the cake once cooked)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>How to make it</b></u></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Pre-heat
the oven to 180C and grease a rectangular 23x33cm traybake tin (or a shallow
roasting tin will work just as well)<u><o:p></o:p></u></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Mix all
the ingredients together in the order given.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRY3mv2ENKOus0clFvfd1x-vle_mePFsWr7Ihha-0O-v_nE5zjHs1HvgsAbwyw1fsrRYC1Q0k_LClTYbfPq09WGMhZ97_QZ8YygnZTwBHt0nEuQtBV-uWo9uPBfzYn33cYr_USTjFtSfg/s1600/FullSizeRender+-+Copy+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRY3mv2ENKOus0clFvfd1x-vle_mePFsWr7Ihha-0O-v_nE5zjHs1HvgsAbwyw1fsrRYC1Q0k_LClTYbfPq09WGMhZ97_QZ8YygnZTwBHt0nEuQtBV-uWo9uPBfzYn33cYr_USTjFtSfg/s400/FullSizeRender+-+Copy+%25287%2529.jpg" width="315" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Tip the
mixure into the tray and spread evenly before popping the tray in the oven for
27 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Leave to
cool for about 5 minutes before using a skewer to make a few holes in the top
of the cake. Brush the rum over the top of the cake and allow to soak in.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: inherit;">Leave the
brownies to cool before cutting them into (roughly) 24 pieces.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0m1j7viaj9T2TQm1sFBfv-mluI5UUs56QvuPo_nJq_PAb_kmQ2ovrlCFA6DMbwure-PVOQNVLVu4RMFW1i6SKTMqEVNamKHnW3JlS6LpT4o1yHVIsltiP44DNTrkFNYVLeXO6xXCaXTi/s1600/FullSizeRender+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0m1j7viaj9T2TQm1sFBfv-mluI5UUs56QvuPo_nJq_PAb_kmQ2ovrlCFA6DMbwure-PVOQNVLVu4RMFW1i6SKTMqEVNamKHnW3JlS6LpT4o1yHVIsltiP44DNTrkFNYVLeXO6xXCaXTi/s400/FullSizeRender+-+Copy.jpg" width="400" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Follow me
on Twitter @aswarmastoastuk and on Instagram or like my As Warm As Toast page
on Facebook.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Enjoy!<o:p></o:p></span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: "times new roman" , serif;"><span style="font-family: inherit;">R x</span><span style="font-family: "times new roman" , serif;"><o:p></o:p></span></span></div>
Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-91015833215359259312016-10-18T10:37:00.000-07:002016-10-18T10:37:35.734-07:00Super easy "T-25" salmon!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxxKZHi-jvr8nngHoAqXJ_HJjUlsBKaNBqGT1CmoG_2zA-2SFWItrdw_1LwZ3a4tlvPhyxBVA2QudcFDRwZdyjTRyPqqS6UHXdOPQXAfmojedmxdU0m7OTlzmCoIolCg6qGU6g2vVLa2d/s1600/Salmon+lay+out.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxxKZHi-jvr8nngHoAqXJ_HJjUlsBKaNBqGT1CmoG_2zA-2SFWItrdw_1LwZ3a4tlvPhyxBVA2QudcFDRwZdyjTRyPqqS6UHXdOPQXAfmojedmxdU0m7OTlzmCoIolCg6qGU6g2vVLa2d/s400/Salmon+lay+out.jpg" width="396" /></a></div>
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So if you are familiar with Shaun-T you'll be familiar with his workouts called T-25. Essentially, they are a series of workouts increasing in difficulty as the weeks progress and they all last for just 25 minutes. I love them; mainly for the reason I can get dressed, warm up, workout, cool down and shower in about 45 minutes flat. This is great for me when I cook from scratch pretty much every night because it means I still have that time in the kitchen, we're not eating dinner too late but I still get my downtime in front of the tv in the evening.<br />
<br />
The reason I named this recipe after those workouts is because it can be cooked in the time it takes to do all of the above activities - 45 minutes.<br />
<br />
It's healthy and filling and so easy I cant even tell you...basically, the most challenging part of the whole recipe is wrapping up the salmon to cook it in an "en papillote" style<br />
<br />
<u>Serves 2</u><br />
<br />
<u>What you'll need:</u><br />
2 salmon fillets<br />
8 asparagus spears with the ends chopped off<br />
8 cherry tomatoes<br />
10 new potatoes, cut in half<br />
Olive/rapeseed oil - enough to drizzle over the potatoes and the salmon<br />
4 tsp chilli flakes<br />
2 tsp ginger puree<br />
2 tbsp sweet chilli sauce<br />
Salt and pepper to season<br />
2 tbsp hot paprika<br />
(You can adjust the chilli flakes and the sweet chilli sauce to whatever level of spice you like)<br />
<u><br /></u>
<u>How to make it:</u><br />
Pre-heat the oven to 180. Add the potatoes to a roasting tin and drizzle with some of the oil. Season with the paprika and some salt and pepper. Pop them in the oven for 20 minutes.<br />
<br />
Lay a sheet of tin foil down and cover this with a piece of greaseproof paper on top of this. Place one salmon in the middle of the greaseproof paper and drizzle with a little oil. Season the salmon with salt, pepper and half the chilli flakes, ginger puree, and sweet chilli sauce. Arrange the asparagus and tomatoes around the salmon fillet. Wrap the salmon up like a parcel; if you take the two ends of the tin foil and bring the long sides of the foil together you can easily wrap the fish up into little canoe shaped parcels (I think the below picture will probably be easier to follow than my convoluted instructions!). Repeat with the other salmon fillet.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAJZrhdr6xeI78hqPW6SF9uV5VXyVWBnCmvk5NsE1mtzqPaElKe2sGkb-nZkF2sWAyivavXVCFqAOwCOrdA0ScTWQirG6bbLf4iP6QqinUPkRK6Ha4nRojRJy6pmtB1AiqqqYPLA42lb1/s1600/Wrapped+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAJZrhdr6xeI78hqPW6SF9uV5VXyVWBnCmvk5NsE1mtzqPaElKe2sGkb-nZkF2sWAyivavXVCFqAOwCOrdA0ScTWQirG6bbLf4iP6QqinUPkRK6Ha4nRojRJy6pmtB1AiqqqYPLA42lb1/s400/Wrapped+salmon.jpg" width="400" /></a></div>
<br />
Pop the salmon in the same tin as the potatoes and cook for 25 minutes.<br />
<br />
Serve with sugarsnap peas, broccoli and the roasted potatoes.<br />
<br />
Enjoy!<br />
<br />
R x<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-22884986930215999602016-10-17T07:38:00.000-07:002016-10-17T09:29:45.492-07:00Autumnal spiced roasted carrot and sweet potato soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm67UVSAhgbSxrOTRilGhfQVrRVbehQeV6b5Ka-hN6F46T3FPeDQv97CVaaRpS4o-ND3dHGutn1hlj6T277J42yvOE9dPoX1wW0kJpfuTLvcNAmzKQ_eElCkJDKPBL3P5MXrk9WeD_R_G/s1600/Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFm67UVSAhgbSxrOTRilGhfQVrRVbehQeV6b5Ka-hN6F46T3FPeDQv97CVaaRpS4o-ND3dHGutn1hlj6T277J42yvOE9dPoX1wW0kJpfuTLvcNAmzKQ_eElCkJDKPBL3P5MXrk9WeD_R_G/s400/Soup.JPG" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">My dad always says that Autumn is his favourite month; he
loves the changing colours and the chilly</span><span style="font-family: "calibri";"> </span><span style="font-family: Times, Times New Roman, serif;">crisp mornings. I love Autumn as well
– my reasons are the same as my Dad’s (I am the girl with a scarf obsession so
what better excuse is there than a season of frosty mornings to buy more
scarves?!) but I also love nothing better than the feeling homemade soup gives
you after a long walk with hubby and pooch – it is one of the best comfort
foods and is so so easy to make. All you need to do is cook some veg and blend
it all up in a liquidiser. What could be simpler?!<o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Picture the scene; you come home with mud all over your
walking boots from powering over 10 miles of The Peak District, face numb from
the cold, legs stiff from all the uphill walking; you pop the cork on a bottle
of red wine, set this soup to cook, have a hot shower and then come back
downstairs in your comfiest trackies to enjoy a bowl of soup in front of your
favourite box set (box set of choice at the moment Chez Joesbury is Bones by
the way). Sunday evening heaven. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Sounds good, right? So here’s the soup recipe – the cold, muddy
walk is optional, the hot shower and the wine, however, are a must!</span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<u><span style="font-family: Times, Times New Roman, serif;"><b>What you’ll need:</b></span></u></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">3 medium – large sized carrots, peeled and cut into chunks</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">2 medium sized sweet potatoes, peeled and cut into chunks</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">1l chicken stock (made from 1 vegetable stock cube and one
chicken stock cube)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">2 small red onions, sliced</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">1 clove of garlic, peeled and crushed</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">2 tsp curry powder</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">2 tsp hot paprika</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">2tsp coriander (dried or fresh is fine)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">1 tsp turmeric</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">1tsp garam masala </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">3 tbsp oil (sunflower/rapeseed/olive oil are all fine)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Salt and pepper to season</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Crème fraiche to serve<o:p></o:p></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<u><span style="font-family: Times, Times New Roman, serif;"><b>How to make it:</b></span></u></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Pre-heat your oven to 200°C and place the carrots and sweet
potatoes into a roasting tin. Drizzle 2tbsp of your chosen oil over the
vegetables and then season the vegetables with the herbs and spices. Mix the
veg around to coat them well with the seasoning, and then pop the tray in the
oven for about 30mins (give the veg a shake half way through so they don’t
stick to the tray)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Whilst the vegetables are cooking, heat the remaining 1tbsp
oil in a large saucepan and add the onions and garlic. Cook on a medium heat,
stirring regularly, until the onion becomes translucent – this should take
around 10 minutes. Add the chicken stock and simmer away for about another 10
minutes.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">When the vegetables are done roasting, get them out of the
oven and let them rest for a couple of minutes before tipping them carefully
into the stock and onion saucepan. Give the whole lot a good stir and simmer
for a further 2 – 3 mins before tipping the contents of the saucepan into a
liquidiser. Blend until smooth (you can also do this with a hand blender if you
don’t have a liquidiser) and season to taste. Adjust the seasoning as preferred
and serve with a swirl of crème fraiche, some chopped coriander and freshly
ground black pepper…oh and some nice crusty bread of course!<o:p></o:p></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Check me out on Instagram and Twitter for more snippets into
my love of food and my life in general.<o:p></o:p></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">Enjoy!</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: Times, Times New Roman, serif;">R x<o:p></o:p></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
</div>
Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-10911355911986904292016-09-21T10:24:00.000-07:002016-09-21T10:24:25.207-07:00Toffee apple muffins with a rum buttercream icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUx8vXPPmsaLGRADQWwdKGpJkpPUdruicEoLTD1P-_maeBVPDjPC6hXKhUZilTnMcPQ1E8pdaMxHmgYsIecNZP3ezvk5r3yAU6-JZQKnrXXhI2Zr-dpTmEZ7A64DrlPEGzrwy8AYpLbabW/s1600/Discovery+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUx8vXPPmsaLGRADQWwdKGpJkpPUdruicEoLTD1P-_maeBVPDjPC6hXKhUZilTnMcPQ1E8pdaMxHmgYsIecNZP3ezvk5r3yAU6-JZQKnrXXhI2Zr-dpTmEZ7A64DrlPEGzrwy8AYpLbabW/s400/Discovery+apples.jpg" width="400" /></a></div>
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We were given some Discovery apples by my uncle when we visited the farm a couple of weeks ago and I was told they were good for cooking with and also as eating apples. We went to the Lake District for a few days this week and took a couple of apples on our walks - they were lovely. I had about 6 apples left and got thinking about what I could make with them, trying to steer clear of the usual apple pie/apple crumble recipes.<br />
<br />
I had the idea of making muffins filled with caramel sauce (toffee apple) so started planning that recipe but wondered what I could do to make them a bit more special...boozy icing?!<br />
<br />
When it comes to the icing, feel free to make the icing to taste; I took these to our friends' house as a dessert and the reaction was "ooh these are lovely...how much rum did you put in the icing?!" - so perhaps if you don't like such a knock-your-socks-off booze hit go easy on the rum!<br />
<br />
This recipe looks very long and has a few steps to it but it's really not difficult so please don't be put off by the length of it!<br />
<br />
So, here it is - a little taste of autumn:<br />
<u><b><br /></b></u>
<u><b>Toffee apple muffins with a rum buttercream icing</b></u><br />
Serves 12<br />
Prep time: 20 mins<br />
Cooking time: 1 hour 30mins (that includes making the caramel, icing, and baking the muffins)<br />
<br />
<u>What you'll need:-</u><br />
<br />
12 x muffin cases (I like the tulip cases)<br />
12 hole deep bun tray<br />
Piping bags x 2 (one should have a star nozzle for piping the icing)<br />
Wire cooling rack<br />
Sugar thermometer<br />
<br />
For the muffin mix:<br />
<br />
<ul>
<li>225g plain flour</li>
<li>3 teaspoons baking powder</li>
<li>Half a teaspoon of salt</li>
<li>100g caster sugar</li>
<li>60g unsalted butter</li>
<li>225mil semi-skimmed milk</li>
<li>110g apple (peeled, cored and chopped) - I used Discovery apples but any cooking apple will be fine</li>
<li>2 teaspoons cinammon (optional)</li>
</ul>
<div>
For the caramel sauce:</div>
<div>
<ul>
<li>170g salted butter</li>
<li>340g dark muscavado sugar</li>
<li>170g golden syrup</li>
<li>1 can condensed milk</li>
<li>2 tablespoons whipping cream</li>
<li>2 teaspoons vanilla</li>
<li>2 teaspoons salt</li>
</ul>
<div>
For the rum buttercream icing:</div>
</div>
<div>
<ul>
<li>340g unsalted butter</li>
<li>Half a teaspoon cinammon</li>
<li>3 tablespoons dark rum</li>
<li>1.5kg icing sugar </li>
<li>A few pieces of dark chocolate, roughly chopped, to decorate (optional)</li>
</ul>
<div>
<u>How to make it:-</u></div>
</div>
<div>
<u><br /></u></div>
<div>
Pre-heat the oven to 180C (fan) or 200C (conventional oven). Begin by creaming the caster sugar and butter for the muffins in a bowl. Next, sieve together the plain flour, baking powder, and salt. Alternate adding the flour mix and milk a couple of tablespoons at a time to the butter and sugar mix. until combined. Stir in the cinammon and then fold in the apples.<br />
<br />
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</div>
<div>
<br /></div>
<div>
Line your bun tray with the muffin cases (if you don't have any muffin cases at home you can always lightly grease the bun tray so the cakes don't stick but using cases is so much less faff!). Fill the cases with the muffin mix - roughly one and a half dessert spoonfuls of mix per case should do the trick - and pop the tray in the oven for 20-25 mins (I put mine in for 23 mins but please test the cakes before taking them out by inserting a cocktail stick into the middle of one of the muffins; if the stick comes out clean, the muffins are done)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhLbM43fE7o4HeBVir3-lF4AdmYo47CSw3F979sKU9FTHtEjN5kqxSqaZ6Is6Cko6D_mHejmGmzY1Ukb6JVOmoDOx832B7YdhQmYYr2TTFHr6cDsalXNI0URytZAKIkD5DAc3xla3Xd6s/s1600/Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhLbM43fE7o4HeBVir3-lF4AdmYo47CSw3F979sKU9FTHtEjN5kqxSqaZ6Is6Cko6D_mHejmGmzY1Ukb6JVOmoDOx832B7YdhQmYYr2TTFHr6cDsalXNI0URytZAKIkD5DAc3xla3Xd6s/s400/Muffins.jpg" width="400" /></a></div>
<br /></div>
<div>
Leave these to cool in the tin for a few mins before transferring them to a wire cooling rack.</div>
<div>
<br /></div>
<div>
Whilst your muffins are cooling you can now give your full attention to the caramel filling. Start by adding the butter, sugar, golden syrup and condensed milk to a large saucepan and bring gently to the boil over a moderate heat. Keep stirring the mixture to combine it fully. When the mixture has boiled stir in the whipping cream and then place the sugar thermometer in the saucepan. Leave the mixture to bubble away gently until it reaches a temperature of around 110C - stir the mix every now and then but don't mess with it too much! It will take a while to reach temperature but don't panic or turn the heat up; just be patient with it! In about 20 mins you'll have the temperature you need and then turn the heat off, stir in the vanilla and salt, and leave the mixture to cool for about 30 minutes.<br />
<br />
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</div>
<div>
<br /></div>
<div>
Whilst the caramel is bubbling away you can make the buttercream icing. Mix the butter with one tablespoon of the rum to break the butter up a bit. Then add the icing sugar a bit at a time so you don't end up with a thick fog of icing sugar everywhere (I have never ever found a trick that stops icing sugar from going everywhere so it's just about damage limitation in my kitchen!). Add the rest of the rum and the cinammon, and combine. </div>
<div>
<br /></div>
<div>
When the caramel has cooled enough, it's ready to be piped into the muffins. First of all you'll have to make a hole in the muffins - you can use a piping nozzle for this or a straw even (it basically just needs to be something to create a hole big enough to pipe in to). Next, spoon the caramel into the piping bag and snip the tip of the bag off. Pipe the caramel gently into the muffins. It's really fulfilling to see the muffins expand with the lovely caramel and the tops will crack slightly when they are full - this is your signal to stop piping.</div>
<div>
<br /></div>
<div>
Spoon the rum buttercream into a separate piping bag with a star nozzle attached to the end. Pipe the icing over the muffin and if you want, you can add a flourish of grated or roughly chopped dark chocolate.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhSYhiwjJwzSKNyeAQAK2mdJuQf2Y3RYLg7ZVIG2davLCQJHSsMVaFXHmCPj0LdbgJdL2RmIhNn4b6SEK78xTZhtOJQ01r3ZGPib7vmi_XFEt2nVMYF58QCCT6PAQFkC6ySEgUNzAaHky/s1600/Finished+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhSYhiwjJwzSKNyeAQAK2mdJuQf2Y3RYLg7ZVIG2davLCQJHSsMVaFXHmCPj0LdbgJdL2RmIhNn4b6SEK78xTZhtOJQ01r3ZGPib7vmi_XFEt2nVMYF58QCCT6PAQFkC6ySEgUNzAaHky/s400/Finished+muffins.jpg" width="400" /></a></div>
<br /></div>
<div>
Relax, pop the kettle on, and enjoy a well earned rest...and a muffin of course!</div>
<div>
<br /></div>
<div>
If you like this recipe, follow me on Instagram aswarmastoast and Twitter <a href="https://twitter.com/AsWarmAsToastUK">@AsWarmAsToastUK</a> or subscribe to my blog.</div>
<div>
<br /></div>
<div>
Enjoy!</div>
<div>
<br /></div>
<div>
R x</div>
Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-45265989725378152392016-08-10T11:27:00.000-07:002016-08-10T11:27:10.746-07:00Pesto crumb cod with roasted Mediterranean vegetables<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrBIKHjHE11IBQ-R3o4W9380I7Gn2jc9O6suk-M_DrY-GI-25N09WXDFEI2C9rv01ywoN-WpBXvee02Q5AxBQoXoJ0VIjNabbJn05Q6c6swTJLrPlte0RFo6r1uTnNKNmrA9I4RoghnGF/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrBIKHjHE11IBQ-R3o4W9380I7Gn2jc9O6suk-M_DrY-GI-25N09WXDFEI2C9rv01ywoN-WpBXvee02Q5AxBQoXoJ0VIjNabbJn05Q6c6swTJLrPlte0RFo6r1uTnNKNmrA9I4RoghnGF/s400/1.jpg" width="400" /></a></div>
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After last night's <a href="http://www.aswarmastoast.com/2016/08/king-prawn-pasta-with-homemade-pesto.html">pesto pasta</a>, I have, as usual, got some leftovers. Today I have enough pesto leftover for 2 people for dinner. However, it's dull to have the same thing two nights in a row, right? So I was racking my brains at work this morning (I was in work at 4am so by 11am it was basically dinner time in my head) and thought about having a delicious piece of cod with a pesto crumb and Mediterranean vegetables.<br />
<br />
I also have some wine left over from last night (hello, Sauvignon Blanc!) so this fish recipe is perfect and quick for tonight; it's actually cooking away quite happily while I type this.<br />
<br />
So here it is; Pesto crumb cod with roasted Mediterranean vegetables.<br />
<br />
<u>What you'll need</u><br />
2 x cod fillets<br />
2 tablespoons green pesto<br />
1 slice of bread (white/brown, whichever you have in stock), blitzed into breadcrumbs<br />
1 bell pepper (any colour), cut into chunks<br />
1 red onion, cut into chunks<br />
Approx. 12 asparagus spears, rough ends cut off<br />
Aprrox. 7 plum tomatoes, halved<br />
2 tablespoons balsamic vinegar<br />
3 tablespoons olive oil<br />
Chilli flakes (this is personal preference for the vegetables so add as much or as little spice as you like)<br />
Salt & pepper to season<br />
<br />
<u>How to cook it</u><br />
<br />
Pre-heat the oven to 180 degrees celcius. Place the pepper and onion onto a roasting tin and drizzle with half the olive oil and half the balsamic vinegar. Then give a quick dusting with salt and pepper.<br />
<br />
When the oven is hot, pop the pepper and onion onto the middle shelf. Cook for 20 minutes (give them a shake about 10 minutes in to the cooking time)<br />
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In the meantime, combine the pesto and breadcrumbs with a little olive oil (around 1 tablespoon) and spread onto the cod fillets; press down to make sure that there is a relatively compacted layer of the pesto crumb on the cod.<br />
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<br />
After the 20 minutes has lapsed on the vegetables, put the asparagus and the tomatoes on the same tray as the pepper and onion and drizzle the rest of the olive oil and balsamic vinegar on the vegetable and sprinkle the chilli flakes over all the vegetables. Put the vegetables and the cod into the oven and cook for around 15 minutes, or until the asparagus is tender and the cod's pesto crumb is lightly golden.<br />
<br />
Serve in a wide bowl with the veg underneath and the cod resting on top. Serve and enjoy!<br />
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Let me know what you think of this recipe. Follow me on twitter <a href="https://twitter.com/AsWarmAsToastUK">@AsWarmAsToastUK</a> or find me on Instagram aswarmastoast. Or subscribe to my blog.<br />
<br />
Enjoy!<br />
<br />
R xAnonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-87273751545581759852016-08-09T11:51:00.000-07:002016-08-09T12:29:52.354-07:00King prawn pasta with homemade pesto, tomatoes and chilli<div class="separator" style="clear: both; text-align: center;">
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<br />
So, FINALLY I have managed to do a new blog post...it's only taken 6 months! Shameful, I know.<br />
<br />
In the midst of working and working out and general life getting in the way I have been incredibly bad at keeping the blog updated.<br />
<br />
Anyway, all day at work in between the stress of doing two jobs and training someone new, all I could think about was how I couldn't wait to get back into my kitchen and what I would make for dinner. Don't get me wrong, that kind of feeling is a daily recurrence but today the thought of finally getting home was the only thing getting me through a day of interruptions, investigations and letters...the <i>endless</i> letters!<br />
<br />
I bought a new basil plant last week so thought I'd go for a pasta dish with some fresh pesto...and if I was doing pasta it would have to also include a tomato sauce and king prawns. So here it is, King prawn pasta with pesto, tomatoes and chilli. This is so easy and it's a perfect midweek dinner. This serves 2 adults so just adjust the quantities for how many mouths you have to feed.<br />
<br />
<u>What you'll need:</u><br />
<b>Pesto:</b><br />
A good handful of fresh whole basil leaves<br />
50g pine nuts (toast in a frying pan until lightly golden)<br />
2 cloves of garlic, peeled<br />
50g Parmesan, grated<br />
Around 3 - 4 tablespoons of olive oil<br />
<br />
<b>Pasta sauce:</b><br />
180g raw king prawns<br />
230g tin chopped tomatoes<br />
3 whole salad tomatoes, cut into eigths<br />
Salt & pepper to season<br />
Approx. 150g wholewheat spaghetti<br />
1 x finely sliced chilli (optional)<br />
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<u>How to make it</u><br />
First of all, make the <a href="http://www.aswarmastoast.com/">pesto</a>. Add the toasted pine nuts, garlic, basil, Parmesan and olive oil to a food processor and blitz until...well, until what I'd describe as "bitty" - so in between chunky and smooth. Set aside.<br />
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Next, put some water on to boil and once it reaches boiling point put the spaghetti in. When the water reaches boiling point again, turn it down to a moderate heat (it will need around 9 -10 minutes on a simmer to cook)<br />
<br />
Whilst the pasta is cooking, heat about a tablespoon of olive oil in a pan and add the salad tomatoes. Cook for about 1 minute and then add the chopped tomatoes. Give the tomatoes a good stir and cook for about 2 minutes (if you want to, you could always add some fresh, chopped red chilli if you want to add a bit of a kick to the dish)<br />
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Add about 2 tablespoons of the pesto you made earlier and stir. When the pesto is combined, add the <a href="http://www.aswarmastoast.com/">king prawns</a> and the salt and pepper. The sauce will then cook on a moderate heat for about 5 minutes, or until the prawns are cooked through.<br />
<br />
Add the spaghetti to the sauce, give it a good stir and then serve in some bowls, topped with some more grated Parmesan and some fresh basil leaves.<br />
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Then scoff!<br />
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Enjoy! - follow me on Twitter <a href="https://twitter.com/AsWarmAsToastUK">@AsWarmAsToastUK</a> or find me on Instagram by searching for aswarmastoast<br />
<br />
You can subscribe to the blog as well (I promise I'll start keeping it more up to date from now on!)<br />
<br />
R x<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-37405033491065762022016-02-24T01:38:00.000-08:002016-02-24T01:38:14.340-08:00Homemade granola - a tasty and simple breakfast<div class="separator" style="clear: both; text-align: center;">
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I'm going to level with you - I'm the kind of girl who would rather have a bowl of Ben & Jerry's than a handful of grapes. I have always had a sweet tooth and growing up, my family would always have a pudding after dinner so I got used to having that sugar kick every day. Now, it's not easy to kick the sugary unhealthy habit so I've been looking for ways to still satisfy my sweet tooth without the overwhelming feelings of guilt afterwards.<br />
<br />
I'm a relative rookie when it comes to complex nutrition and health but what I have learned is that although I may have thought it was a healthy choice opting for a bowl of shop bought granola in the morning rather than a pain au chocolat, there was actually added sugar in my granola that I didn't even consider would be there. I mean, why would I? It's granola - just some toasted oats and sultanas, right? Hmmm...apparently not. So anyway, I decided to have a look at making my own so I know exactly what was going into it. Turns out it's just as simple as walking/driving to the shops and buying a bag pre-made.<br />
<br />
It's a very versatile recipe so you really can tailor it to your own taste; don't like pumpkin seeds? Add some sunflower seeds instead. Don't like almonds? Add some hazelnuts instead. Easy peasy.<br />
<br />
<u><b>What you'll need:</b></u><br />
<br />
<ul>
<li>3 cups raw oats </li>
<li>1/2 cup of pumpkin seeds</li>
<li>1/2 cup of sunflower seeds</li>
<li>1/4 cup pistachio nuts</li>
<li>1/4 cup hazelnuts</li>
<li>1/4 cup flaked almonds</li>
<li>1 tsp cinnamon</li>
<li>1 tsp nutmeg</li>
<li>1/4 cup raisins</li>
<li>1/4 cup dried cranberries/apricots</li>
<li>1 tbsp vegetable oil/hazelnut oil</li>
<li>2 tbsp maple syrup or honey</li>
<li>1 tsp salt</li>
</ul>
<div>
<b><u>How to make it:</u></b></div>
<div>
<ol>
<li>Pre-heat the oven to 170 degrees (fan) </li>
<li>In a bowl, combine the oats, pumpkin seeds, sunflower seeds, pistachios, hazelnuts, cinnamon, almonds, nutmeg and salt - give all those ingredients a good stir</li>
<li>Add the oil and maple syrup/honey and stir the ingredients again to combine well </li>
<li>Tip the contents of the bowl onto a baking tray lined with greaseproof paper and make sure you have an even layer</li>
<li>Pop the tray in the oven for 22 minutes</li>
<li>Take the tray out and let the granola cool completely</li>
<li>Add the raisins and the cranberries/apricots and stir once more to combine well</li>
</ol>
<div>
It is best to store the granola in an air-tight container and it will keep nice and crispy for about a week.</div>
<div>
<br /></div>
<div>
I love to have this as my breakfast after a good, sweaty plyometrics workout! It is best served with natural fat free yoghurt, fresh blueberries, strawberries and raspberries and a drizzle of honey or maple syrup on the top.</div>
</div>
<div>
<br /></div>
<div>
Enjoy folks! Let me know what you think - and tell me about any variations on this recipe you may have! - you can tweet me or follow me on Google+</div>
<div>
<br /></div>
<div>
R x</div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-46793721932263413192016-02-16T09:33:00.001-08:002016-02-16T09:40:01.449-08:00One pot "leave it alone" Spanish meatball stew<div class="MsoNormal">
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<span style="font-family: inherit;"><b>Difficulty</b>: Easy-peasy</span><br />
<span style="font-family: inherit;"><b>Serves:</b> 2</span><br />
<span style="font-family: inherit;"><b>Prep Time:</b> 15 – 20mins</span><br />
<span style="font-family: inherit;"><b>Cooking Time:</b> 1hr – 1hr 15mins (just leave it alone in the oven to cook)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I love anything that comes in a gorgeous rich tomato sauce
and this is one of my go-to dishes for an <a href="http://www.aswarmastoast.com/">easy weeknight meal</a>. This really is so quick and
easy to prepare and some of the best bits about it for me are that you can
tailor make the dish to your specific tastes (more chorizo anyone?), serve it
with anything from pasta to potatoes and after the 15 minutes of preparation,
you get to relax for an hour with a glass of red whilst this lovely <a href="http://www.aswarmastoast.com/">meatball stew</a> does its thing in the oven.</span></div>
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<span style="font-family: inherit;"><o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;"><br /></span></u></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;"><b>What you’ll need:</b></span></u></div>
<ul>
<li><span style="font-family: inherit;">1 x heavy bottomed hob-safe and oven-safe casserole dish (use at least a 20cm diameter dish) </span></li>
<li><span style="font-family: inherit;">6 Pork meatballs - y<span style="line-height: 115%;">ou
can either buy the meatballs pre-made or make them yourself out of a pack of
250g mince (to be honest any meat works well for this dish so if you want a bit
of a leaner meat, opt for turkey mince)</span></span></li>
<ul>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">If you're making your own </span><span style="line-height: 115%;"><a href="http://www.aswarmastoast.com/">meatballs</a>,
all you need to do is tip the mince into a bowl, add some salt, pepper and any
other seasonings you fancy<b> </b>– I think
that paprika and a bit of sage work really well with this dish - and shape the mince into balls about the size of a ping-pong ball </span></span></li>
</ul>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 red onion, roughly chopped</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">2 garlic cloves, roughly chopped</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 red chilli, roughly chopped</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 bell pepper (any colour), diced</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 stick of celery, sliced</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 courgette, sliced</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 x 215g tin butter beans (drain the beans before you add them to the stew)</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 x 400g tin chopped tomatoes</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 tbsp tomato puree</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">Vegetable stock from 1 stock cube - use the leftover chopped tomatoes can to mix the stock in to save on the washing up!</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">About 1/5 of a 225g chorizo ring, roughly diced (remove chorizo casing before adding to stew!)</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">1 tbsp smoked paprika</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">2 tsp sage (dried or fresh)</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">2 tsp basil (dried or fresh)</span></span></li>
<li><span style="line-height: 16.8667px;"><span style="font-family: inherit;">Salt and pepper to season</span></span></li>
</ul>
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<u><span style="font-family: inherit;"><b>How to cook it:</b><o:p></o:p></span></u></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 72.0pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;">1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Spray a hob-safe and oven safe casserole with
Fry-Light or an equivalent low-cal spray and add the chopped onion, garlic and
chilli. Cook on a medium heat for about 5 mins until the onion starts to become
translucent.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 72.0pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;">2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Next add the meatballs and the chorizo – these will
take perhaps another couple of minutes just to brown a little bit.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 72.0pt; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;">3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Then add your vegetables; so that’s the
courgette, pepper and celery, and also add the tin of butter beans. Give all
that a stir.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Tip the chopped tomatoes in and then pop the
vegetable stock cube into the empty tin. Add boiling water to
the top and stir to dissolve the stock cube (this neat little tip saves on the washing
up and also gets all the lovely tomato juice off the side of the can – CAREFUL;
THE CAN WILL BE RED HOT! So handle with a tea towel to tip the stock in. Give
all that another stir to combine everything.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Finally, add the tomato puree, paprika, sage, basil, salt and pepper – give it one final good stir and put the lid of the casserole
on.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;">6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Place in the oven for 30 minutes, then take the
casserole lid off and leave for another 30 minutes. This dish stays really hot
in the oven for about 15-20 minutes after it has cooked so don’t worry about
having to take it out and serve it as soon as an hour passes. It does the dish
good to relax a little and allow the flavours to combine post-cooking time.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I like to serve this with a nice glass of red </span>Australian Shiraz<span style="font-family: inherit;"> (I recently
made this dish and enjoyed a glass of </span><a href="http://www.bleasdale.com.au/products/8255-bremerview-shiraz-375ml/" style="font-family: inherit;">Bleasdale Bremerview Shiraz 2012</a><span style="font-family: inherit;"> with it – perfectly complimented
the flavours of the paprika and tomatoes!)</span><br />
<span style="font-family: inherit;"><br /></span></div>
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There you have it! <span style="font-family: inherit;">Please have a go at this recipe; it really couldn’t be
easier. You can also add or take away the amount of chilli/garlic etc you use
to make it suit your taste better.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Enjoy folks, and please comment to let me
know what you think and subscribe to my blog <a href="http://www.aswarmastoast.com/">www.aswarmastoast.com</a><o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">R x<o:p></o:p></span></div>
<span style="font-family: inherit;"><br /></span>
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Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0tag:blogger.com,1999:blog-922867202764202234.post-18615203433633049522016-02-14T09:32:00.000-08:002016-02-14T09:32:39.392-08:00As Warm As Toast - A preface<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZJfWG5BfM_7rkF1w6OpU2Zk5WulXvZ6xZYLvjR2MoBFT6xpFhDYdvljPmRjJfo64ZG7Jyq6Qa2L1TM2eFbT7lXRvHaof9AUg4bvnHoUwDsv-_ACwi6iK75wA2VFL9h96OpKlLtImdKVH/s1600/Coffee+and+rugby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZJfWG5BfM_7rkF1w6OpU2Zk5WulXvZ6xZYLvjR2MoBFT6xpFhDYdvljPmRjJfo64ZG7Jyq6Qa2L1TM2eFbT7lXRvHaof9AUg4bvnHoUwDsv-_ACwi6iK75wA2VFL9h96OpKlLtImdKVH/s400/Coffee+and+rugby.jpg" width="300" /></a></div>
<br />
So this is the first post on my new blog. I can't say I know a lot about blogging our indeed how to reach many people but I'm hoping that with time I will. So with this learn as I go attitude, I decided to write my first post as a bit of an introduction.<br />
<br />
Ultimately As Warm As Toast will be a food blog with little stories about where the recipes I choose have come from and there will also be a feature on what wine I would recommend for my "weekend recipes" and little stories about the walks that Adam (husband), Jess (pooch) and I go on most weekends in case you want to get out there and try one of our walks yourself. Of course, sustenance is required during and after each walk so there will obviously be a recipe post ready for a relaxed Saturday/Sunday afternoon which will be the dinner I cook on returning from one of our rambles.<br />
<br />
My recipes will mostly have a traditional and classic feel, inspired by my country upbringing and family recipes. So all I can say is watch this space, my first recipe post is on its way. For now though, I have a 6 Nations England vs Italy rugby game to watch...<br />
<br />
And if you're interested you can find out a bit more about me and my interests from my Google+ page Ruth Joesbury or my twitter page @ruthjoesbury<br />
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Anonymoushttp://www.blogger.com/profile/05153130989079329954noreply@blogger.com0