tag:blogger.com,1999:blog-81846295002471009772024-03-12T20:47:27.433-07:00Girl in the Kentish Kitchen My love of cooking, being creative and other random musingsRachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-8184629500247100977.post-6242458547825474832016-03-14T06:15:00.002-07:002016-03-14T06:15:59.144-07:00The weekend I turned 30.....{Fish Pie Stew} <br />
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Well I made it to 30. Amazing! I had a fantastic weekend with lots of fun and laughter and I can honestly say I feel very blessed to have so many wonderful people in my life.<br />
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So now that the celebrating is over its time for me to put my head down and overhaul my lifestyle a bit. I have been trying to loose weight for so long and I always put it off or had an excuse. Time to get focused and get exercising!<br />
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This is a new-ish recipe that has become a really nice staple evening meal. I started off by making <a href="http://www.bbcgoodfood.com/recipes/1267642/creamy-seafood-stew" target="_blank">the original</a> but I've changed it around a bit to make it a really nice alternative to fish pie, It's also much less time consuming so there's that as well...<br />
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<a href="http://4.bp.blogspot.com/-njy8CkcNp1k/Vua2W8vkN-I/AAAAAAAACCM/Uqc0qDsLN4oGRHxewsS3NZ42HppogjI5A/s1600/IMG_8561.JPG" imageanchor="1"><img border="0" height="640" src="https://4.bp.blogspot.com/-njy8CkcNp1k/Vua2W8vkN-I/AAAAAAAACCM/Uqc0qDsLN4oGRHxewsS3NZ42HppogjI5A/s640/IMG_8561.JPG" width="640" /></a><br />
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Fish Pie Stew </h3>
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Inspired from the recipe <a href="http://www.bbcgoodfood.com/recipes/1267642/creamy-seafood-stew" target="_blank">here </a></div>
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<i>1 tbsp coconut oil</i></div>
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<i>1 onion, </i><i>chopped</i></div>
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<i>3 sticks of celery, </i><i>chopped</i></div>
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<i>1 garlic clove, crushed</i></div>
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<i>175ml white wine</i></div>
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<i>300ml chicken stock or vegetable stock if you prefer</i></div>
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<i>1 tbsp cornflour, mixed to a paste with 1 tbsp cold water</i></div>
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<i>200g raw prawns </i></div>
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<i>300g fish pie selection (the one I used had smoked haddock, cod and salmon)</i></div>
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<i>small bunch flat leave parsley, chopped</i></div>
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<i>300ml half-fat crème fraîche</i></div>
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<i>150g new potatoes, already boiled and slightly squashed with a fork</i></div>
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heat the oil in a large frying pan and cook the onion and celery until soft. add the garlic and cook for another minute them pour in the wine and simmer until most has disappeared. p<i><div style="display: inline !important;">
our in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. season, then add the fish, new potatoes and most of the parsley. simmer for a few mins until piping hot, then stir in the crème fraîche. serve with a sprinkling of parsley. you could have this with some bread, but I find that the addition of potatoes makes this plenty filling. </div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-12320938851261987702016-03-08T01:47:00.000-08:002016-03-08T01:50:42.945-08:00To be a woman...<br />
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This blog is fundamentally a cooking blog and a blog about food. However, It is also a place where I can write what is on my mind or my heart.</div>
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Today is International Women's Day and I thought it was important to mark that. I am always aware of how lucky I am to have been born into a time and place where being a woman does not make me a 2nd class citizen, where I am not constrained by certain expectations, rules or a culture that does not allow women to flourish.</div>
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I am very aware that I came from a line of strong women who have always encouraged me to do exactly what I wanted to do. I am blessed with two strong minded and intelligent sisters and also a brother who absolutely, positively affirms and nurtures our strength and independence as females.</div>
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I am blessed to have the love of a man who totally believes that I can do anything I put my mind to and never feels threatened by any success I achieve. A man who I have chosen to love and to spend my life with without having to sacrifice my independence or integrity. </div>
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I am proud to work for a charity that fights tirelessly for women's rights throughout the world and everyday I see amazing examples of women positively changing and evolving their families, their communities, their governments and lets face it the world. </div>
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As some guy once said "with great power, comes great responsibility" and yes we do indeed have a responsibility. We have a responsibility to be bothered to go and vote, to engage with society in a positive way, to educate and equip ourselves and to be positive role models to the future generation. We have a responsibility to actually understand what being a feminist is and to "own it" and realise its not always about burning bra's and shouting the loudest. </div>
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We still have a long way to go to achieve gender equality worldwide, but I like to think slowly but surely we are getting there. </div>
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" 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<tr><td class="tr-caption" style="text-align: center;"><em><a href="http://www.internationalwomensday.com/" target="_blank">International Women's Day</a></em> </td></tr>
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Happy International Women's Day </div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-28266922664675071402016-03-07T03:49:00.000-08:002016-03-07T03:49:14.211-08:00Dusting of the cobwebs; Barbacoa Beef <div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-tpD3inWKptQ/Vt1n2n5HuaI/AAAAAAAACBE/nxNis1a74Ms/s1600/12517093_10153697421351066_1172379098_o.jpg" imageanchor="1"><img border="0" height="424" src="https://1.bp.blogspot.com/-tpD3inWKptQ/Vt1n2n5HuaI/AAAAAAAACBE/nxNis1a74Ms/s640/12517093_10153697421351066_1172379098_o.jpg" width="640" /></a></div>
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Well its been a while, a long while since I have written on this little blog of mine. I think I just got a bit disenchanted with the whole "blogging thing". I went through a bit of a tough time at the end of 2015 - I stopped cooking, I stopped writing and I found it very difficult to find joy in anything let alone nourishing my body. </div>
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But life has seasons and I feel the sun on my face more now. I feel hopeful about life and about the future. Life is good and my love of food and cooking is burning bright. My fingers itch to share recipes and at the end of the day this is all I want this space to be - somewhere for me to share my recipes and my thoughts from my little kitchen. I'm not interested in numbers, shares, likes what I care about is the people who have said "I tried your recipe and we still make it regularly" (thanks Lia) and then a very dear friend (Hi Lucinda!) sent me a really lovely message about my blog just as I was about ready to shut it down completely and it has stayed with me...</div>
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So who knows how long this will last... we shall see!</div>
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Its good to be back </div>
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This is my recipe for Barbacoa Beef which is so tender and so flavourful - its my favourite thing to put in a Taco!</div>
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<i>1350g beef stewing steak, cut into chunks </i></div>
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<i>2 tbsp coconut oil </i></div>
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<i>4 cloves garlic, minced </i></div>
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<i>2 tbsp chipotle chilli paste (I got mine from Sainsburys)</i></div>
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<i>2 small green chillies, finely chopped </i></div>
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<i>1 small onion, chopped </i></div>
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<i>juice of 2 limes </i></div>
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<i>2 tbsp cider vinegar</i></div>
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<i>3 bay leaves </i></div>
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<i>1 tbsp ground cumin</i></div>
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<i>1 tbsp oregano </i></div>
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<i>2 tbsp salt</i></div>
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<i>1 tsp black pepper</i></div>
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<i>500ml beef stock</i></div>
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<i>300ml mexican / spanish beer </i></div>
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<i>brown off the meat in the oil and then add all the other ingredients into the pan. you can the transfer this to a slow cooker and put on low for 5-7 hours or just leave on a low heat for 3-4 hours. its ready when the beef is tender and most of the liquid has gone. using two forks shred the beef and let the beef soak up the remaining juices. remove the bay leaves and serve the beef in a taco with a bit of salad and avocado <a href="http://1.bp.blogspot.com/-LWCpkOW-wBA/Vt1qXllTgtI/AAAAAAAACBQ/FbeOuzddQos/s1600/12557192_10153697419916066_1271362864_o.jpg" imageanchor="1"></a> </i></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-25088880099361078902015-09-11T04:13:00.000-07:002015-09-11T04:13:28.349-07:00Healthy Weekday Meal #14.........{Miso Salmon with Stir Fry Veg}<div class="separator" style="clear: both; text-align: center;">
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This is one of those great meals that takes next to no time to throw together and cooks really quickly as well. Inspired by a meal that my friend Paul ate when we met up for a drink the other day (non-alcoholic for me). Do what I do and buy some of the pouches of microwavable brown rice (50p in Sainsburys) and save yourself even more time! <br />
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I'm training hard at the moment and the amount I am exercising has increased beyond recognition. Healthy eating supports all that I am doing and so this meal I have found to be perfect when coming in from a run or a swim - gets to your plate fast and fills you up nicely whilst being extremely good for you! Play around with the veg in this, Paul's one had red peppers in it which as H hates them I didn't bother with but they would work well! The Sriracha adds the heat so add more or less depending on how spicy you want it, this had a nice kick! </div>
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Miso Salmon with Stir Fry Vegetables </h3>
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<em>2 salmon fillets </em></div>
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<em>for the marinade:</em></div>
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<em>4 tbsp. teriyaki sauce</em></div>
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<em>2 tbsp. low sodium soy sauce </em></div>
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<em>2 tbsp. Sriracha</em></div>
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<em>1 1/2 tsp. miso paste</em></div>
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<em>1 tbsp. coconut oil</em></div>
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<em>4 spring onions, sliced on the diagonal</em></div>
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<em>4 large shiitake mushrooms, sliced</em></div>
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<em>1 carrot, sliced into ribbons (I used a peeler to do this)</em></div>
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<em>1/2 head of broccoli, sliced into florets</em></div>
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<em>fresh ginger, thumb sized piece finely grated</em></div>
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<em>leaves of 2 pak choi</em></div>
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<em>to serve - brown rice (or whatever rice you like or noodles)!</em></div>
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<em>place all the ingredients of the marinade in a bowl and whisk together. place the salmon into a oven proof dish and cover with half of the marinade. cover the dish with foil and bake in the oven at about 200oC for about 20mins until the salmon is cooked (I uncovered it for the last 5 mins so the marinade went nice and glazed). In the mean time warm the coconut oil in a wok and then add all of the vegetables apart from the pak choi and cook for a few minutes. add the remaining marinade and the pak choi and cook for a further 4 minutes or so until the vegetables are cooked to your liking. serve over brown rice with the salmon on top. </em></div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-16557656478809311912015-09-10T01:44:00.002-07:002015-09-10T01:45:19.965-07:00A Splash of Purple on your Plate <br />
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I am a sauce kind of girl. I love sauces - tomato, mayo, mustard, tartar. BBQ whichever, whatever, I love a sauce! It's always a struggle on a Sunday morning when I have to think about what sauce to have in my sausage or bacon sandwich - should I go tomato or BBQ, red or brown. Well, <a href="http://www.premierinn.com/" target="_blank">Premier Inn</a> have gone and thrown another colour into the mix - Purple Sauce! Yes, purple - my favourite colour when I was a teenager (yes I know, very unoriginal). </div>
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Purple food stuff may not sound like the most attractive offering but when I received my bottle from the lovely people at <a href="http://www.premierinn.com/" target="_blank">Premier Inn</a> I was very pleasantly surprised at how "naturally" purple it was - naturally purple, what a phrase! </div>
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It probably looks natural because it is made from natural ingredients, the main one being blackberries (yay for a sauce using such a traditional British fruit). It also contains spices such as black pepper, chillies and cumin. It is also pleasing to see that it contains no artificial colours or flavourings which makes me pretty happy!</div>
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I tried this sauce on my favourite breakfast treat - a sausage sandwich. And it was the perfect compliment to the juicy, fat Cumberland sausages I picked up from our local butcher. As a side note I like to griddle toast my bread for a sausage sandwich....so good. </div>
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Back to the sauce, I really enjoyed it. To me it was a really interesting mix of the smokiness of a BBQ, the fruitiness of brown sauce and the tangy-ness of a tomato sauce - it was like the perfect combination of all my favourite breakfast sauces. I usually like mustard on my sausage sandwich but the slight heat from all the spices meant I didn't need to add that either!</div>
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I'm very lucky that I was sent a bottle of the sauce so this can make a regular appearance at my breakfast (and lunch and dinner) and if you want to give this a try then you'll find sachets of Purple Sauce on the breakfast table in <a href="http://www.premierinn.com/" target="_blank">Premier Inn</a> restaurants across the country from 20th July – get there quick, it’s only available for a limited time. Although I personally think that they should be selling it on the supermarket shelves - a sauce this good needs to be available to all!</div>
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<span style="font-size: xx-small;"><b>Disclaimer: The lovely people at Premier Inn sent me the sauce to try. All thoughts and ideas are my own</b></span></div>
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<br />RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-30299858723300042722015-09-02T02:19:00.000-07:002015-09-02T02:19:18.358-07:00Healthy Weekday Meal #13........{Chicken and Sweet Potato Chilli} <div class="separator" style="clear: both; text-align: center;">
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For a while now I have been seeing lots various posts for turkey and sweet potato chilli - and for a while I have been intending to give it a go. When I got in from work yesterday I was going for a run so I wanted to make something that was quick and healthy so I could devour it when I got back form said run. I didn't have any turkey mince but I did have some chicken so I just ground that up in my food processor and it worked just as well. You can do what I did and blend up all the sweet potato for quite a thick chili or you can keep half as chunks and just blend the other half. Both seem to work. </div>
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Chicken and Sweet Potato Chilli</h3>
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<i>400 - 500g chicken breasts, blended until small chunks / or just use turkey mince</i></div>
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<i>1 onion, sliced </i></div>
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<i>3 cloves garlic, finely diced </i></div>
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<i>2 dsp chilli powder (i used hot but you can use medium if preferred)</i></div>
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<i>1 tsp cumin</i></div>
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<i>1 tsp dried red chilli flakes (optional)</i></div>
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<i>1/2 tsp smoked paprika</i></div>
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<i>2 medium sweet potatoes , diced (i kept the skins on but you can peel if you want)</i></div>
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<i>400g tinned chopped tomatoes </i></div>
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<i>2 fresh tomatoes, diced</i></div>
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<i>200g black beans, drained (alternatively use kidney beans)</i></div>
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<i>300ml chicken stock</i></div>
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<i>Greek yoghurt to serve </i></div>
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<i>in a tbsp of olive oil cook the chicken, onion, garlic and spices until chicken is browned and onions are soft, make sure you season well. I added a bit of water at this stage to keep the mixture moist. remove from pan. add the sweet potatoes to the pan and cover with the stock (add some extra water if you need to) then let boil until soft. blend the potatoes and stock until smooth. Add back in the pan with the chicken and onions and the tin of tomatoes and fresh tomatoes. simmer and add some water until you have the desired consistency. after 10 minutes add the beans and cook for a further 10 minutes, season. Serve with a dollop of greek yoghurt. You can serve it with rice or a salad and avocado but I found it filling enough on its own! </i></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-32677985473247937902015-08-27T03:40:00.001-07:002015-08-27T03:41:39.318-07:00It's Caribbean Food Week!......{Jerk Chicken Wraps}<div class="separator" style="clear: both; text-align: center;">
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Did you know that this week is Caribbean food week? That's right, <span style="text-align: justify;">it runs 24-31 August culminating in the </span><span style="text-align: justify;">world-famous Notting Hill
Carnival. When <a href="http://www.gracefoods.co.uk/" target="_blank">Grace Foods </a>offered me the chance top create some yummy recipes using their wide selection of Caribbean products I couldn't wait to get involved. Caribbean food is something I have tried on a few occasions but don't really cook myself so I was up for the challenge. </span></div>
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For my first recipe I decided to create a really healthy but incredibly tasty chicken dish using the Dunns River Jerk Season that I was sent. I love Jerk Chicken and when the chicken was cooked on my grill plate it went all smoky and delicious - the marinade would work so well on chicken legs and wings for a BBQ. The spiciness of the chicken is cooled down by the mango and lime juice and you basically just have a taste sensation in your mouth! H absolutely loved these and if you marinade your chicken overnight they literally take 10-15 minutes to cook and get onto the plate so they are great as an after work quick and easy dinner!</div>
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Jerk Chicken Wraps with Mango Salsa </h3>
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<i>300g chicken (breast of thigh), sliced into large strips </i></div>
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<i>for the marinade:</i></div>
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<i>1 tbsp Dunns River Jerk Seasoning </i></div>
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<i>3 spring onions roughly chopped</i></div>
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<i>2 cloves garlic, peeled </i></div>
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<i>inch of fresh ginger, peeled</i></div>
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<i>1 dried ancho chilli or one fresh red chilli</i></div>
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<i>2 tbsp coconut oil</i></div>
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<i>2 tbsp coconut sugar (or brown sugar will work)</i></div>
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<i>1 tbsp algarve syrup (treacle would also work)</i></div>
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<i>s&p</i></div>
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<i>juice of 1 lime </i></div>
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<i>For mango salsa:</i></div>
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<i>1 mango, peeled and cubed </i></div>
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<i>handful coriander, chopped </i></div>
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<i>juice of 1 lime </i></div>
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<i>to serve:</i></div>
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<i>iceberg lettuce, shredded </i></div>
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<i>tortillas </i></div>
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<i>place all of the ingredients for the marinade in a blender and blend until smooth. pour over the chicken and mix until coated. cover and place in fridge - ideally overnight. to make the salsa combine the mango with the coriander and lime juice. warm a grill pan and cook off the chicken - let it get a bit charred as it tastes even better this way. in a separate pan warm up the tortilla. to serve place a bed of lettuce, add on the chicken and top with the salsa. </i></div>
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<i>Simple but full of flavours of the Caribbean sunshine! </i></div>
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Why not follow along all the Caribbean fun and check out more <span style="font-family: inherit;">recipes via <a href="https://twitter.com/caribbeanfoodwk" style="box-sizing: border-box; color: #222222; font-size: 14px; line-height: 17.2339992523193px;">@caribbeanfoodwk</a> on Twitter and on Facebook<span style="background-color: white;"> </span><a href="https://www.facebook.com/caribbeanfoodweek" style="box-sizing: border-box; color: #222222; font-size: 14px; line-height: 17.2339992523193px;">www.facebook.com/caribbeanfoodweek</a></span></div>
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<span style="font-size: x-small;"><b>Disclaimer: The lovely people at Grace foods sent me some of the ingredients to create this recipe. All thoughts and ideas are my own. </b></span>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-17955702387147743402015-08-12T01:46:00.002-07:002015-08-12T01:46:52.782-07:00SOmetimes good food isn't pretty...........{tomato zoodles}<br />
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As a (sorta) food blogger I sometimes find myself stuck on whether or not to post a recipe as the photos don't make it look the best or its just not a "pretty" recipe and sometimes food just isn't that pretty. But then I didn't start this blog to be popular, or pretty. I just wanted to make tasty food, share my love of flavours and perhaps inspire a few people in their kitchens. So these zoodles are quick easy and really tasty. Like all my zoodle recipes the sauce would taste just as good if it went over some spaghetti or pasta. </div>
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Cherry Tomato Zoodles </h3>
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<em>2 tbsp. olive oil</em><br />
<em>120g cherry tomatoes - I used red and yellow, cut into halves and quarters</em><br />
<em>2 tbsp. red onion, finely chopped</em><br />
<em>1 garlic clove, peeled and squashed down but kept whole </em><br />
<em>2 tsp. balsamic vinegar</em><br />
<em>1 tsp. tomato puree </em><br />
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<em>1 tbsp. parmesan, grated </em><br />
<em>2 courgettes (zucchini), spiralized to make noodles </em><br />
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<em>I served this alongside a stuffed mushroom and it was lovely </em><br />
<em></em>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-85896578953197333332015-08-04T04:18:00.000-07:002015-08-04T04:18:26.120-07:00The Man Made Food.........{Greek Style Lemon Chicken & Rice}<div class="separator" style="clear: both; text-align: center;">
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You know how it is, you're late leaving work, the man calls and asks what time you will be home. When you tell them that you've only just left you can hear his brain whirring as he realises that it will be a long while before dinner is made, so he actually offers to cook. To be fair to H, if I wasn't such a little chef I'm sure he would do more cooking but when I love it so much he kind of just lets me get on with it.... what can I say, he irons my creased shirts - it works for us. It was a lovely meal, all cooked in one pot (bonus) and pretty healthy as we are trying to eat more healthily and I am trying to loose quite a bit of weight. We ate this out in the garden which was just lovely. He is lovely. How lucky I am.</div>
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This recipe is adapted from <a href="http://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/" target="_blank">RecipeTin Eats</a> which is fast becoming a favourite blog of mine!<br />
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Greek Style Lemon Chicken and Rice</h3>
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<em>5 - 7 chicken thighs / legs</em><br />
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<em>1tsp salt</em><br />
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<em>1 1/2 tbsp. olive oil</em><br />
<em>1 medium onion, diced </em><br />
<em>2 cloves garlic, crushed </em><br />
<em>1 cup long grain rice </em><br />
<em>500ml chicken stock</em><br />
<em>200ml water </em><br />
<em>1 tbsp. dried oregano</em><br />
<em>lemon quarters </em><br />
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<em>take the chicken and marinade ingredients and combine them in a bowl. cover and refrigerate - H left it for a couple of hours but the original recipe suggests overnight. heat 1/2 tablespoon olive oil in a heavy based pan and place the chicken in skin down. brown both sides of the meat and then remove from pan and set aside. add a tbsp. of olive oil to the pan and cook the onions until translucent then add the garlic. after a minute add in the rice, reserved marinade from the chicken, the oregano and the stock and water. bring the pan to a simmer , season and then place the chicken on top of the rice. put lid on the pan and then cook covered for 40 minutes (180oC) then take the lid of and cook for a further 15 minutes. serve - we served with some broccoli which was lovely. </em><br />
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<span style="font-size: x-small;">Linking up with </span><a href="http://honestmum.com/" style="font-size: small; text-align: start;" target="_blank"><span style="font-size: x-small;">Honest Mum</span></a><span style="font-size: xx-small; text-align: start;"> for </span><a href="http://honestmum.com/beaches-resorts-jamaican-escoveitched-fish/" style="font-size: small; text-align: start;" target="_blank"><span style="font-size: x-small;">#tastytuesdays</span></a><br />
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<a href="http://honestmum.com/tasty-tuesday/"><img alt="Tasty Tuesdays on HonestMum.com" src="http://i.imgur.com/9VwhltV.jpg" height="189" style="display: block; margin-left: auto; margin-right: auto;" width="301" /></a>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com2tag:blogger.com,1999:blog-8184629500247100977.post-73945226569272490662015-08-03T05:52:00.002-07:002015-08-03T06:39:40.098-07:00My type of comfort food........{Spicy Lentils}<div class="separator" style="clear: both; text-align: center;">
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I'm really getting back into healthy eating thing - I've found that using My Fitness Pal and Instagram to record my progress really does make a difference and helps keep my on track - I do well with accountability! Last night I was feeling hungry but really just wanted something quite light but I was also tired and when I'm tired I crave all the comfort foods! So in lieu of a steaming bowl of mash potato I went for I nice healthy bowl of lentils. This can be served as a side dish but last night we let it be the star of the show and served it with a warmed pitta and a bit of Greek yoghurt. They are also great the next day - I had mine for lunch!</div>
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Spicy Lentils </h3>
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<em>approx. 350g green lentils (this would work well for red lentils too, although you may have to amend quantities) </em></div>
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<i>in a little olive oil add the onions, carrot and chilli to a pan, once softened add the garlic for a minute or so before adding in the lentils. stir and make sure the lentils are coated in the vegetable juices and then add the tomatoes and water. simmer for 20-30 minutes until lentils are softened. and yes, its that easy </i></div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-27156885766228586252015-07-21T02:02:00.004-07:002015-07-21T02:02:48.754-07:00Healthy Weekday Meal #12.........Coconut Salmon Zoodles <div style="text-align: justify;">
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My how I love spiralizing! So quick, so easy and so healthy!</div>
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Rewinding a bit, the past few months I feel that I have definitely lost my path on the whole healthy eating journey. I blame Italy, and Ice cream and pasta. I'd be lying if I told you I wasn't totally frustrated with myself. I hate that I can be a bit of a quitter. So I decided that it's time to stop and start again. No fads, no gimmicks just healthy eating and exercise. I believe in me.</div>
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Back to spiralizing. It's great and no doubt in the coming months there will be many more zoodles and coodles and all the other things.......</div>
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Coconut Salmon Zoodles </h3>
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<i>2 fillets salmon</i></div>
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<i>3 tbsp Thai green curry paste </i></div>
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<i>200g prawns (optional)</i></div>
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<i>1 tbsp coconut oil </i></div>
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<i>2 leeks finely sliced</i></div>
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<i>3 courgettes, spiralized (or use a peeler to make ribbons if no spiralizer)</i></div>
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<i>handful of soya beans </i></div>
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<i>season the salmon fillets. in a ovenproof dish mix the coconut milk and the curry paste and add in the salmon fillets and the prawns. put in moderately heated oven for approx 20 mins until the salmon is cooked (if your prawns are already cooked then add them in the last 5 minutes rather than at the beginning). in a pan heat the coconut oil and add the leeks, once they have softened add the courgette and soya beans. take the pan from the oven and add about half of the Thai sauce to the noodles and cook off for a few minutes. serve the salmon and prawns on a bed of the courgette noodles, leeks and soya beans. </i></div>
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<span style="font-size: x-small; text-align: start;">Linking up with </span><a href="http://honestmum.com/" style="font-size: small; text-align: start;" target="_blank">Honest Mum</a><span style="font-size: x-small; text-align: start;"> for </span><a href="http://honestmum.com/beaches-resorts-jamaican-escoveitched-fish/" style="font-size: small; text-align: start;" target="_blank">#tastytuesdays</a><br />
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<a href="http://honestmum.com/tasty-tuesday/"><img alt="Tasty Tuesdays on HonestMum.com" src="http://i.imgur.com/9VwhltV.jpg" height="189" style="display: block; margin-left: auto; margin-right: auto;" width="301" /></a>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com6tag:blogger.com,1999:blog-8184629500247100977.post-55700104066253545862015-07-16T01:58:00.003-07:002015-07-16T01:58:47.845-07:00For when you've missed your kitchen......{Roasted Chicken Legs in White Wine Sauce}<div class="separator" style="clear: both; text-align: center;">
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My friends, its been a little while,. I have no excuse except maybe this little fellow</div>
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World meet Augustus Oberon affectionately known to all as Gus. He is a little monster but the most affectionate and lovely kitten ever. He rules the roost in our household already. I love him. </div>
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It seems to be a while since I've got myself into my little kitchen. Then yesterday I used some of my flexi-time and left work early so I could go home and cook. And this is what I made. Very french in it's style and whilst its quite rich it actually is quite light in texture. It reminds me of the days when my friend Kate would make chicken in white wine for me and it was literally my favourite meal ever! </div>
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Chicken Legs in White Wine and Mushroom Sauce </h3>
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<i>4 chicken legs </i></div>
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<i>100g mushrooms, sliced</i></div>
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<i>200ml white wine </i></div>
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<i>250ml chicken stock </i></div>
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<i>couple of handfuls of frozen peas</i></div>
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<i>75ml double cream</i></div>
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<i>rub a little butter and olive oil onto each of the legs and season. place in a cast iron pan and roast in oven. once they are golden brown, remove from the pan leaving the juices and oils and then put the legs on a baking sheet and put them in an oven at a low heat to keep warm and finish cooking. with the pan with the juices, put on the heat and throw in the onions. cook until soft and translucent then add in the mushrooms. after a couple of minutes add in the wine, allow to cook of a bit and then add the stock. simmer for 10 minutes until its reduced by about half. add in the peas and cream and cook for another 10 minutes or so and then return the chicken legs to the pan for the final couple of minutes. serve with whatever you like! i went for brown rice.</i></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-39699155405435331002015-06-18T05:32:00.004-07:002015-06-18T05:32:37.487-07:00Tapas Thursday ......{Chorizo in Red Wine} <div class="separator" style="clear: both; text-align: center;">
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A selection of tapas was the first dish that I made for H when we first started dating - way back when..... What he didn't realise at the time is that they are so easy and simple to make. I'm sharing you my recipe for Chorizo in Red Wine because it is H's favourite and some things in life you should just share!<br />
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Chorizo in Red Wine </h3>
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<i>ring of chorizo, sliced </i></div>
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<i>red onion, finely sliced </i></div>
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<i>1 clove garlic, finely chopped </i></div>
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<i>250ml - 3000ml red wine </i></div>
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<i>pinch of dried red chilli flakes</i></div>
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<i>heat the chorizo in a pan until it gets a bit crispy, remove with a slotted spoon and set aside. In the remaining oil (add in a bit extra if you need) and add the onions and red chilli into the pan and allow to soften. add the garlic and cook for a couple more minutes. add the chorizo back into the pan with the red wine and mix them all together. you can either place in an oven proof dish and cook in the oven for 20 mins or you can leave to simmer in the pan for about 20 mins. serve with some lovely crusty, fresh bread. </i></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-30895462294333455092015-06-16T03:59:00.003-07:002015-06-16T03:59:28.880-07:00Sandwich Loaf.........{Its National Picnic Week}<div class="separator" style="clear: both; text-align: center;">
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It's <a href="http://www.nationalpicnicweek.co.uk/" target="_blank">national picnic week</a> - I absolutely love enjoying food al fresco and picnics are just the perfect way to do this. One of my favourite things to make for picnics is my Sandwich loaf, because I love me a sandwich! This loaf is a kind of sandwich but looks much fancier. Transporting it whole is very easy and you can just cut it in slices or quarters when you get to your destination. Feel free to play around with the fillings as well; I’ve made one previous ones with tuna, rocket, hard boiled eggs and anchovies which was pretty lush.... <br />
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Picnic Sandwich Loaf</h3>
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<em>1 cottage loaf, size of you choice <br />Olive oil<br />6 slices Parma ham<br />15 slices salami milano<br />5 tomatoes, sliced<br />2 balls mozzarella, sliced<br />Basil leaves<br />1 aubergine sliced and then grilled and allowed to cool<br />1 courgette, sliced, then grilled and allowed to cool <br />75g, sundried tomatoes</em> <br />
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<em>Slice the top of the bread and then scoop out the inside of the bread. Brush the insides with olive oil and leave uncovered overnight. Take your other ingredients and then layer them inside the bread. My layers went as such: Parma ham; tomatoes; basil; mozzarella; aubergine; salami; courgette; sundried tomatoes; mozzarella; tomatoes; basil; and finally more salami. Make sure you press down every time you finish a layer so you are packing it down firmly. Once you have filled your loaf, put the top back on and cover the whole thing in foil and then weigh the top down (a tin of duck fat works well here!). You want to leave it for at least 2 hours but the longer the better. When you are ready, either slice or cut into quarters and serve.</em> </div>
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<span style="font-size: x-small;">This recipe can be found in my recipe pages in the July/August edition of <a href="http://muenterprises.org/familiesfirst/" target="_blank">Families First</a></span><br />
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<span style="font-size: x-small;">Linking up with <a href="http://honestmum.com/" target="_blank">Honest Mum</a> for <a href="http://honestmum.com/beaches-resorts-jamaican-escoveitched-fish/" target="_blank">#tastytuesdays</a> </span><br />
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<a href="http://honestmum.com/tasty-tuesday/"><img alt="Tasty Tuesdays on HonestMum.com" src="http://i.imgur.com/9VwhltV.jpg" height="189" style="display: block; margin-left: auto; margin-right: auto;" width="301" /></a>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-62117863112008452442015-06-04T01:32:00.002-07:002015-06-04T01:32:35.558-07:00A summer soup........{Watercress Soup}<div style="text-align: justify;">
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I get so into soups in the summer - so fresh and light and easy! My favourite kind of summer soup is watercress! British watercress is just wonderful and I like to use it as much as possible whilst it is in season. This soup is a really simple and tasty way to highlight the peppery tones of this versatile salad leaf. I’ve kept this one a little bit chunky but you can always blend it until it’s really smooth (and bright green in colour)! Parmesan crisps are so simple but look great – your guests are bound to be impressed when you serve them! You can also serve this hot or cold - its up to you!</div>
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Watercress Soup with Parmesan Crisps</h3>
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<i>1 tbsp unsalted butter</i><br />
<i>300g watercress, chopped (make sure the stalks are finely chopped and the leaves just roughly chopped)</i><br />
<i>2 leeks, finely chopped</i><br />
<i>3 Cyprus potatoes (or other baby potatoes) finely chopped</i><br />
<i> 500ml chicken or vegetable stock </i><br />
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<i>75g Parmigiano Reggiano, grated </i><br />
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<i>For the parmesan crisps – line a baking tray with grease proof paper. Take the grated cheese and make rounded mounds (they don’t spread too much so you can make the circles quite close together). Pop in the oven (200°C) for 10 minutes or until they are nicely golden. Allow to cool before serving. </i></div>
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<i>For the soup - Melt the butter and add in the leek and potatoes, cook until soft and the leeks are going translucent. Add in the watercress and stock and simmer for around 10 minutes. Take off the heat and then blend until you have the consistency you like. Add in a splash of cream and season. Serve with a swirl of cream and with the parmesan crisps on the side.</i></div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-10298614445210813252015-05-28T12:10:00.000-07:002015-05-28T15:23:12.662-07:00#CaptureTheSunshine......{Tipsy Paprika Chicken}<div style="text-align: justify;">
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How wonderful is it that the sun has been shining so much recently? Makes me really happy and one the best things about the warm weather is the opportunity to eat alfresco - nothing like it! I swear food tastes better when it's eaten outside in the fresh air. And what better to accompany your alfresco meal then a nice glass of <a href="http://www.lindemans.com/en-gb?lang=" target="_blank">Lindeman's wine</a>? I love the variety in the wine my favourites being the Chardonnay and if I'm in the red wine mood I'll go for the Shiraz - Perfect! <br />
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So thinking about your alfresco dining this is my suggestion for a perfect Spring menu, and hey if it rains (we are in England after all, not sunny Hunterland in Australia where the folks at Lindeman produce their lovely wine) just #CaptureTheSunshine in the comfort of you warm dining room!<br />
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My Spring Menu</h3>
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<em><a href="http://girlinthekentishkitchen.blogspot.co.uk/2014/09/a-surprising-taste-sensation-bacon.html" target="_blank">Very simple Bacon Stuffed Dates</a></em></div>
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<em>(perfect for nibbling on with a glass of wine)</em></div>
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<em>Tipsy Paprika Chicken</em></div>
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<em><a href="http://girlinthekentishkitchen.blogspot.co.uk/2015/04/hello-to-heatwavecoconut-and-lime-no.html" target="_blank">"No Churn" Coconut and Lime Ice Cream with Grilled Pineapple</a></em></div>
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The perfect combination for the perfect meal in my humble opinion! And here is the very simple but very tasty White Wine Paprika Chicken. Lets face it no one wants to spend hours slaving over a stove when it's a beautiful day which is why I've kept the menu pretty easy but full of flavours - you can also make a lot of it in advance - Enjoy! <br />
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Tipsy Paprika Chicken </h3>
3-4 <em>chicken breasts<br />11/2 tsp paprika<br />salt & pepper</em><br />
<em>2tbsp olive oil<br />3tbsp butter<br />2tbsp fresh thyme leaves <br />3 large garlic cloves, finely diced</em><br />
<em>2 handfuls chestnut mushrooms finely sliced <br />300ml Lindeman's Bin 65 <span style="background-color: white;">Chardonnay</span> white wine<br />2 handfuls spinach</em><br />
<em>4 tbsp double cream </em><br />
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<em>season the chicken breasts with the paprika, salt and pepper rubbing it evenly over both sides. melt 1 tbsp butter and the olive oil in a large pan over a medium heat. add the chicken breasts and cook on one side for three minutes, until golden brown and then turn over. turn the heat down and after 3mins add the rest of the butter, the thyme, mushrooms and garlic. cook continuously stirring the thyme, mushrooms and garlic around, for approx 2 mins before adding the wine. bring to a gentle simmer and let cook for 20 minutes - you may need to add wine if it dries up to much (but adding wine is never a bad thing!). add the spinach and cream in and season with S&P make sure chicken is done and serve with new potatoes, salad, cous cous, rice - whatever takes your fancy! Great accompanied with another glass of wine!</em><br />
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<span style="font-family: inherit; font-size: x-small;"><span style="background-color: white; color: #404040; line-height: 24px; text-align: start;">Disclosure: I’m entering this recipe into the #CaptureTheSunshine competition run by </span><a href="http://www.foodies100.co.uk/2015/05/01/win-a-250-gift-voucher-with-lindemans-capturethesunshine-challenge/" style="background-color: white; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #e1122a; line-height: 24px; margin: 0px; outline: 0px; padding: 0px; text-align: start; text-decoration: none; vertical-align: baseline;" target="_blank">Foodies100</a><span style="background-color: white; color: #404040; line-height: 24px; text-align: start;"> in conjunction with Lindeman’s wines.</span></span></div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com5tag:blogger.com,1999:blog-8184629500247100977.post-56009637853833740442015-05-28T01:37:00.000-07:002015-05-28T01:37:06.944-07:00For that Special Occassion.....{Chilli Crab Linguine}<div style="text-align: justify;">
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I love eating crab and it really comes into season in May and June so this is the time when I really start to use it in my cooking. I’ve found sourcing crab meat from an online fishmonger is the easiest way to get hold of really fresh produce and it works out a lot cheaper, often I'll do a job lot and get some yummy clams as well. I use <a href="http://www.martins-seafresh.co.uk/" target="_blank">Fish for Thought</a> and have found their service to be wonderful, cannot fault them and their fish is delcicious! So on to the food - many crab linguine’s use just the white meat but I find that the brown meat is full of flavour and so I use both for this dish. The quanities I have given serves around 6 people. </div>
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<br />Chilli Crab Linguine </h3>
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<em>600g linguine (I use dried but feel free to use fresh!)<br />2 TBSP Olive oil<br />3 garlic cloves, finely chopped<br />1 red chilli, finely chopped <br />2 banana shallots, finely chopped<br />White wine, just a splash!<br />300g brown crab meat<br />250g white crab meat<br />1 lemon – zest of half and juice of whole</em><br />
<em>Parsley, finely chopped</em><br />
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<em>cook the pasta according to instructions (I like mine slightly al dente), drain the cooking water but reserve a few spoonfuls for the sauce. meanwhile heat the olive oil in a pan and fry off the garlic, shallots and chilli until softened but not browned. add in a splash of white wine, lemon juice and lemon zest and then stir in the brown crab meat. let it warm through and add in the reserved pasta water if it looks a bit too thick. stir the white crab meat in gently and then toss in the pasta. season and add the parsley. serve!</em></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-35290165172171685982015-05-27T02:31:00.002-07:002015-05-27T02:31:29.219-07:00Healthy Weekday Meal #11..........{Fish Tacos with Avocado and Mango Salsa)<div class="separator" style="clear: both; text-align: center;">
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Sometimes it's really hard to get back into the swing of things after a holiday and this blog has probably been the biggest casualty of my holiday blues. Oh how I miss the sun and sea and food of Italy. At some point I will actually get round to doing a post on our time there but until then i have a lovely healthy fish taco recipe for you which is perfect after a week of eating a lot of pasta!</div>
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Fish Tacos with Avocado and Mango Salsa</h3>
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<i>selection of fish - I used a piece of cod and a couple of handfuls of raw prawns </i></div>
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<i>2 limes</i></div>
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<i>2 large tomatoes, diced </i></div>
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<i>1 medium avocado, diced</i></div>
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<i>1 red onion, diced</i></div>
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<i>1/2 red chilli, finely diced</i></div>
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<i>1 tbsp coriander, finely chopped </i></div>
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<i>season the fish and squeeze over juice of 1/2 lime, cook of in the coconut oil and leave aside to cool. in separate bowl mix together the tomatoes, avocado, onion, chilli, coriander and mango. season and squeeze over the juice of 1 lime. warm the tortillas in a dry pan. take the tortilla wrap, add a handful of lettuce leaves, a couple of spoonfuls of the salsa and then top with the fish (which i shredded up a bit). Serve </i></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-1627170572213039092015-05-20T04:01:00.000-07:002015-05-20T04:01:12.033-07:00A healthy cake?........{Lemon & Chia Seed Cake} <div style="text-align: justify;">
My friends! Apologies for the absence, I have been sunning myself in Italy and eating lots of yummy Italian food. Seriously was the best holiday and I have the holiday blues now I am back! I promise to do a holiday recap soon but until them I have a little recipe to keep you going!</div>
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Lemons are such a summery fruit to me and I use them a lot in my cooking and especially in my baking. This cake always goes down a treat and by replacing the fat with yogurt and olive oil and the sugar with algave syrup I also like to consider it a little bit healthy?! When I make this as a pudding, I make the limoncello syrup to serve with it but you can omit this if you only want it as a teatime treat! </div>
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Lemon & Chia Seed Cake </h3>
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<i>4 large eggs </i><br />
<i>175g full fat Greek yoghurt</i><br />
<i>110g plain flour</i><br />
<i>110g ground almonds </i><br />
<i>50g Chia seeds (or you can use poppy seeds)</i><br />
<i>1 ½ TSP baking powder </i><br />
<i>½ TSP salt</i><br />
<i>10 TBSP Algave syrup</i><br />
<i>50ml Extra Virgin Olive Oil</i><br />
<i>1 lemon – zest of whole lemon, juice of half</i><br />
<i>1 TSP vanilla extract</i><br />
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<i>5 TBSP caster sugar</i><br />
<i>Zest and Juice of ½ lemon </i><br />
<i>50 – 75ml limoncello </i><br />
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<i>Preheat the oven to 180°C and line a loaf tin with grease proof paper. Mix together the flour, almonds, chia seeds, baking powder and salt. In a separate bowl pour in the syrup and add in lemon zest. In another bowl whisk together yogurt, eggs and vanilla and then add the lemon juice – keep whisking until it’s all combined. Stir in the zest and syrup. Add the wet ingredients to the dry ones and mix together. Fold in the Olive oil. Pour the mixture into the tin and smooth down the top. Bake for 50mins until top is golden brown and a skewer comes out clean. Allow to cool.</i></div>
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<i>Warm the sugar, zest and lemon juice over a low heat until syrup if formed. Remove from heat and whilst still warm stir in the limoncello. Use a skewer and make a few holes across the top of the cake and then pour over some of the syrup and reserve the rest for serving alongside the cake. It also goes well with a little glass of limoncello! </i></div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-61232165356098284082015-04-27T02:54:00.001-07:002015-04-27T04:46:47.883-07:00Healthy weekday meal #10.......{carrot & Coriander soup} <div class="separator" style="clear: both; text-align: center;">
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Hello lovelies, did we all have a good weekend? H was away so I enjoyed a very peaceful weekend and got lots of chores done and went for a couple of runs. It was lovely but it was very nice when he returned home to me, albeit a little worse for wear.<br />
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Whilst cleaning out the fridge I found many carrots, and some coriander lurking at the back of the fridge. So a lovely, flavoursome and healthy soup was made. It's very filling as well which makes it a really great option when like me you are trying to be good!<br />
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Carrot and Coriander Soup</h3>
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<i>700g carrots, diced </i><br />
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<i>1 small clove garlic, finely chopped</i><br />
<i>1 1/2 pints chicken stock (use vegetable if you prefer)</i><br />
<i>3 tbsp coriander leaves, finely chopped</i><br />
<i>2 tbsp creme fraiche</i><br />
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<i>dry toast the coriander seeds in a pan for a couple of minutes and then roughly grind them in pestle & mortar or spice grinder. melt the butter in a pan and add the coriander seeds, garlic and carrots. cover and leave to soften for 15 mins. uncover, add stock and season and bring to boil. turn heat down and simmer for 20 mins. liquidise, put back in pan and stir in the coriander leaves and creme fraiche. once all warmed through serve with a swirl of creme fraiche </i>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-60409546897335541522015-04-24T03:45:00.000-07:002015-04-24T03:45:53.208-07:00Hello Friday<div style="text-align: justify;">
Here comes the weekend. My oh my April is nearly over and summer seems to be making an appearance here in the UK - Please stay Summer! So it's the weekend and here we go....</div>
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Less than two weeks until we go to Italy, tres excited! We are staying with my friends out there and I can't wait to show H one of my <a href="http://girlinthekentishkitchen.blogspot.co.uk/2014/10/blogtober-day-7-io-amo-litalia-best.html" target="_blank">most favourite places on earth</a></div>
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Speaking of holidays you know you are a food blogger when your friend sends you descriptions of recipes when he's halfway across the world. It ends up in you making a rather awesome <a href="http://girlinthekentishkitchen.blogspot.co.uk/2015/04/when-your-bbf-goes-on-holidaythai.html" target="_blank">Thai salad </a>though. Try it - so fresh, so healthy</div>
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H is away this weekend which means I am having some sister time, some friend time, some in-law time and some quiet time to myself. I love spending time by myself, It restores me and just makes me happy. <br />
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Just like I talked about reading a lot of articles on relationships last week, I have also been reading a lot about the choice on not having children. It's something I think about a lot. Maybe one day I'll do a post about it. When you love children as much as I do and are good with children like I am I think its really easy for people to assume that you want children of your own. I'm totally undecided on the matter but articles like <a href="http://ideas.time.com/2013/08/01/no-regrets-why-i-dont-have-children/" target="_blank">this</a>, <a href="http://www.huffingtonpost.com/sezin-koehler/8-reasons-why-im-not-having-children-childfree_b_5705311.html" target="_blank">this</a> and <a href="http://www.theguardian.com/lifeandstyle/2014/nov/08/i-used-to-judge-childfree-women" target="_blank">this</a> make me think. Oh, and to all you Mama's out there trust me I have so much respect and your job is an awesome one I am in no way anti motherhood, I just think it's good to look at both viewpoints and to acknowledge it can be a choice. <br />
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I've finished reading <a href="http://www.amazon.co.uk/Ice-Twins-S-K-Tremayne/dp/0007563035/ref=sr_1_1?ie=UTF8&qid=1429870995&sr=8-1&keywords=the+ice+twins" target="_blank">The Ice Twins</a> by <span class="a-size-medium">S. K. Tremayne </span>which was pretty blah and had a rubbish ending. I'm now on to <a href="http://www.amazon.co.uk/The-Good-Girl-Mary-Kubica/dp/1848453116" target="_blank">The Good Girl</a> by Mary Kubica which I'm really enjoying so far! </div>
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Have a great weekend!</div>
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<span style="font-size: x-small;">Linking up with the girls at <a href="http://denimandplaid.blogspot.co.uk/" target="_blank">The Farmers Wife</a> and <a href="http://farmerbell.blogspot.co.uk/" target="_blank">September Farm</a> for </span><br />
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<a border="0" href="http://denimandplaid.blogspot.com/" target="_blank"><img src="http://i27.photobucket.com/albums/c151/karlib83/SPRING%20oh%20hey%20friday_zpsual7vhsf.png" /></a></div>
RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-69656537789748252142015-04-23T06:00:00.002-07:002015-04-23T06:21:52.013-07:00My Little Dream Box..... a review<div class="separator" style="clear: both; text-align: center;">
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Box subscriptions; a new(ish) concept for the UK, are something that I never really thought I'd buy into - a monthly box, full of things you have no control over?! How bizarre! However, <a href="http://www.mylittlebox.co.uk/home" target="_blank">My Little Box </a>started popping up on my facebook and blog feed so I thought I'd bite the bullet and give it a go, after all you can cancel your subscription at any time no problem!</div>
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Every month there is a different theme, last month was superhero (wasn't that impressed) But this time it was my little dream box. And dreamy it was - I loved it. As you can see there were some great goodies, my favourite were the lip gloss and the cleanser which smells so gorgeous!<br />
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Its a great box subscription and this month's box has made me excited for the next one and I'm always impressed with how much you get for the money (£14.95). Anyone else subscribe to a box? What's the best?<br />
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<span style="font-size: x-small;">Just so you know this is just a review of something I subscribe too - I was in no way compensated for this post!Although if Little Box ever want to send me anything thats cool! </span>RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com1tag:blogger.com,1999:blog-8184629500247100977.post-34396552454563175002015-04-22T06:46:00.000-07:002015-04-28T07:03:02.984-07:00When your BBF goes on a holiday......{Thai Seafood Salad}<div class="separator" style="clear: both; text-align: center;">
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So my wonderful bestie Paul decided to go and spend a month in Laos, lucky thing! Although I missed him desperately, I loved that every few days he managed to find the time to send me pictures such as these;</div>
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Hard life huh?! He also sent me a recipe - the boy knows me too well! He proclaimed it the best salad he had ever eaten so I had to give it a go myself - it was delicious with lovely fresh flavours which are perfect for the summer. I changed a few things, his version had mint leaves instead of coriander and the shallots were in the salad not in the dressing, but hey recipes are meant to be played around with. How lucky I am that even when half way across the world lovely Paul things of me and this little blog of mine! And whilst I love the photos and food stories and the fact he is having amazing experiences I am so very pleased that he is home safe and sound, he has been missed. </div>
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Paul's Thai style Seafood Salad</h3>
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<em>salad:</em><br />
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<em>2 gem lettuces, roughly chopped </em></div>
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<em>small bunch of coriander, chopped</em></div>
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<em>3 spring onions, sliced</em></div>
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<em>200g cooked basmati rice</em></div>
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<em>1 dsp coconut oil</em></div>
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<em>3 squid, cut into rings</em></div>
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<em>10 unpeeled raw prawns (shell on)</em></div>
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<em>dressing:</em><br />
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<em>4tbsp fish sauce</em></div>
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<em>1 shallot, very finely sliced</em></div>
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<em>1 red chilli, finely chopped</em></div>
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<em>1 1/2 lemons (or limes), juice of</em></div>
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<em>1 dsp light brown sugar</em></div>
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<em>put all the ingredients for the dressing in a bowl and mix together. warm coconut oil and toast the rice - you want to be scraping it off the pan so it looks crusty and it is more flaky then rice grains - don't be scared you need to just stand by the pan and keep on scraping and stirring. remove from pan and set aside. in the same pan cook the seafood, this takes no time at all about 5 mins for the prawns and 3 mins for the squid. take the salad vegetables and herbs and toss in a large bowl with 1/2 the dressing. and the toasted rice. divide the salad in two bowls and top with the seafood and the remaining dressing. Eat outside, dreaming of warmer climates and beautiful beaches!</em></div>
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<span style="font-size: x-small;">Today I'm linking up with the lovely Miriam at </span><a href="http://www.farmgirlmiriam.ca/2015/04/spring-on-farm-lets-grow-together-link.html" target="_blank">Farm girl</a></div>
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<a href="http://www.farmgirlmiriam.ca/"><img border="0" src="http://i1292.photobucket.com/albums/b571/Mivasophia/Letsgrowtogetherlinkup_zps28465bf9.jpg" /></a> </div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com6tag:blogger.com,1999:blog-8184629500247100977.post-8318264797847947032015-04-16T03:28:00.003-07:002015-04-16T03:28:27.211-07:00Hello to the Heatwave.......{Coconut and Lime "no churn" ice cream)<div class="separator" style="clear: both; text-align: center;">
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Lovely, lovely sunshine! It's so lovely and warm in Kent and London at the moment it makes it a pity that I have to spend my days working at my desk but such is life! My favourite warm weather food is, of course, ice cream. I love coconut ice cream and there’s a real lack of decent ones available in the shops, so I made it my mission to come up with my own version. This one is no churn which makes it so much more accessible; it’s so easy to make its almost embarrassing. The fresh flavours of the creamy coconut and zesty lime compliment the grilled pineapple perfectly. However, it's great just on its own.</div>
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"No Churn" Coconut and Lime Ice Cream with Grilled Pineapple</h3>
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<em>397g (1 x tin) sweet condensed milk<br />580ml double cream<br />160ml coconut cream (Coconut milk would be fine too)<br />3 TBSP desiccated coconut<br />Zest of 1-2 limes <br />Fresh Pineapple, cut in to large slices (or rings if you’d prefer)</em><br />
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<em>In a large bowl, whip the cream to very stiff peaks. Gently fold in the condensed milk, coconut cream, desiccated coconut and lime zest. Pour into a freezer-safe container, cover with cling film or container lid and leave to freeze for about 4 hours. When you are ready for dessert heat up a griddle pan (or any pan if you don’t have a griddle) and lay the pineapple down, cook for about 3 minutes on each side and then serve alongside the ice cream. Told you it was simple!</em> </div>
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RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0tag:blogger.com,1999:blog-8184629500247100977.post-60186095401021306412015-04-15T03:57:00.000-07:002015-04-15T05:54:29.588-07:00Healthy weekday Meal #9........{Fish Pie Parcels}<br />
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I love me a fish pie - huge chunks of fish, creamy glossy sauce, flavoursome leeks and mounds of mash potato. It's a dreamy British staple but it's not dreamy to the waistband and it also doesn't lend itself that well to the summer days that are creeping up on us. In my quest to find an alternative I came up with this dish - Fish Pie Parcels. You may not think the use of pastry is particularly healthy but I am using filo pastry and a few sheets go a long way....Use what ever combination of fish you desire and for heaven's sake make sure you keep an eye on the oven - as you can see from the photos i left mine in a couple of minutes too long. but I am no professional, these are my recipes and little slip ups sometimes happen! It still tasted great and that's all that matters to me and that's all that should matter to you - relax and just give the recipe a go!<br />
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Fish Pie Parcels</h3>
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<i>2 leeks, finely sliced</i></div>
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<i>unsalted butter</i></div>
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<i>couple of splashes of white wine </i></div>
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<i>100ml milk</i></div>
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<i>bay leaf</i></div>
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<i>500g fish - I used large chunks of smoked haddock, cod, salmon and raw prawns </i></div>
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<i>4 tbsp creme fraiche</i></div>
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<i>1 tsp wholegrain mustard</i></div>
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<i>2 tbsp fresh lemon juice </i></div>
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<i>filo pastry </i></div>
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<i>1 egg, beaten </i></div>
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<i>in a pan cook your leeks with a small amount of butter and a couple of splashes of wine, once soft remove from pan. add in the milk, bay leaf and the fish and put the lid on the pan, allow the fish to stand for 5 minutes until it is almost cooked through. remove the fish, give it a little season and then set aside. mix the creme fraiche with the lemon juice and mustard and then season. lay out a sheet of filo pastry, brush with melted butter, place another sheet over and then repeat the process - i used three sheets for one parcel and four for another - I didn't make much difference and two would be fine I'm sure. in the middle of the square place a couple of spoonfuls of the leeks then a spoonful of the creme fraiche and then add half the fish and top with another spoonful of creme fraiche. bring up the sides of pastry and twist the top so you have a parcel. repeat the process. brush the two parcels with egg wash and place on a baking tray. cook at a moderate to high heat for around 30 minutes or until the pastry is nicely golden. serve with vegetables or a salad. </i></div>
<br />RachaelAhttp://www.blogger.com/profile/07848551353322938172noreply@blogger.com0