tag:blogger.com,1999:blog-58033468313277571532024-03-07T22:10:51.699-08:00Donelli's RecipesA weekly blog of recipes and chat about food.Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-5803346831327757153.post-7495366975213880962016-05-19T01:13:00.001-07:002016-05-19T01:13:25.056-07:00Best Burgers 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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This time of the year we want simple easy to prepare and tasty food… Burgers are such a versatile food and can be unbelievably tasty- economical and are great crowd pleasers.</div>
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I’ve been experimenting over the past few weeks with lamb, pork and turkey mince and some very tasty bean burgers.</div>
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Also I reduced the size of the burger to about 3 bite sizes – really initially for ease of cooking and as an added bonus you can taste a few of these tasty morsels..</div>
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<i>Some tips</i></div>
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Buy good quality meat</div>
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Season with care </div>
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Fry off a tiny piece and taste and re season if need be</div>
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Silicon Gloves are a handy tool for mixing and shaping burgers </div>
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Heat the oven tray </div>
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Pitta breads, Wraps, Whole meal buns, Sourdough bread</div>
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Avocado, Salsa, Pickles, Pepper Sauce, Garlic Mayo, </div>
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Seasonings, fresh herbs, sea salts, sweet chilli, kaffir lime leaves, </div>
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<i>Method is same with all burgers</i></div>
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Combine all of the ingredients with seasoning in a large bowl </div>
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Seasonings, fresh herbs, sea salt, cracked black pepper, Dijon mustard, cooked onions, carmelised onions, raw eggs, seasoned breadcrumbs, </div>
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Asiany Seasonings.. Sweet chilli, kaffir lime leaves, sriracha sauce, sesame oil..</div>
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and then shape into your desired size – place on a baking tray and pop in the fridge for a couple of hours or if you're in a hurry the freezer for 30 min. (this helps the burgers keep their shape and not fall apart while cooking) </div>
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Remove from the freezer to a heated bbq or preheated pan with a little oil cook on each side for 1 minute and then transfer to the oven @200 and cook for 10 to 15 mins</div>
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Turning once – check to see they are cooked through.</div>
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<b>Build your perfect burger</b></div>
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Choose the base and then build with sauce, lettuce, tomatoes, cooked egg, cheeses, cheeses, </div>
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Simple ideas... </div>
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Lamb mince – fresh thyme – 1 egg – salt & pepper</div>
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Lamb Mince – natural yoghurt – fresh mint – garlic – salt & pepper </div>
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Turkey mince – sweet chilli sauce 2 tablespoons – Juice of 1 lime - Kaffir lime leaf </div>
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Asiany Beef – Sesame oil, Sriracha sauce, pepper</div>
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Pork Mince – Grated Apple – mixture of fresh herbs – half a small glass of apple juice</div>
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<b>Tasty Bean Burgers w lime yoghurt & salsa </b></div>
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400g can of kidney, borlotti, chick peas, butter beans</div>
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1 cup of mashed cooked veggies, carrots, sweet potato </div>
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1 clove of garlic chopped finely</div>
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Pinch ground cumin, coriander, paprika</div>
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4 tbls of sesame seeds for coating</div>
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1 cup of fresh salsa</div>
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1 cup of natural yoghurt</div>
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Juice of 2 limes</div>
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Coriander bunch chopped</div>
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Crush the beans with a potato masher add the veggie mix and combine really well with the garlic and spices.</div>
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Divide the mixture into 6, shape into burgers, coat in sesame seeds, and chill in the fridge for 3 hours or freezer for 40 mins. To cook place on a non stick baking tray and grill for 5 mins each side until golden and crisp. </div>
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Can be frozen uncooked and then cooked from frozen just allow 45 mins to bake from frozen ..</div>
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Make the lime yoghurt by combining the yoghurt with the lime and chilli and a few grinds of black pepper.</div>
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Serve on wholemeal buns w avocado, salsa and lime yoghurt...</div>
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Delicious with sweet potato wedges for a complete meal!</div>
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<i>East Coast Best Burgers….</i></div>
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<b>Twist of Thai Chicken Burgers</b></div>
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Serves 4</div>
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500g Chicken/ Turkey Mince</div>
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1 tbls of red curry paste</div>
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Dash of Thai Fish Sauce</div>
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1 egg</div>
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2 tbls of warm water</div>
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1. Mix the curry paste with the warm water</div>
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2. Whisk up the egg </div>
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3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.</div>
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4. Shape mixture into burgers</div>
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5. Pop in the fridge for a couple of hours or overnight </div>
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6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.</div>
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<b>Twist of Italian Beef Burgers</b></div>
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Serves 4</div>
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500g Beef Mince</div>
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1 egg</div>
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1 handful of sunblushed tomatoes chopped</div>
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1 red onion carmelized</div>
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1 handful of fresh basil leaves shredded </div>
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Salt & Fresh Ground black pepper</div>
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1. Pop the mince into a bowl and combine all of the ingredients.</div>
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2. Shape mixture into burgers</div>
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3. Pop in the fridge for a couple of hours or overnight</div>
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4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.</div>
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<b>Greek Lamb Burgers</b></div>
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Serves 4</div>
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500g Lamb mince</div>
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Feta Cheese 8 small cubes</div>
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1 handful of fresh oregano</div>
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1 grilled red pepper chopped into small pieces</div>
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1. Pop the mince into a bowl and combine all of the ingredients.</div>
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2. Shape mixture into burgers</div>
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3. Pop in the fridge for a couple of hours or overnight</div>
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4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.</div>
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<b>Corn on the cob</b></div>
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Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.</div>
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Or</div>
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Brush with a little olive oil and when cooked serve little butter and seasalt!</div>
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<b>Asparagus.... </b></div>
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Snip the woody bits at the end, brush with olive oil, pop on the BBQ for a couple of mins each side. </div>
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Serve with shaved parmesan cheese and a drizzle of balsamic vinegar.... </div>
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<b>Roast Peppers & Courgettes</b></div>
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3 mixed coloured peppers cut in half deseeded and quartered. 2 Courgettes - Slice the courgettes down the centre and again into quarters.</div>
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Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.</div>
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When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...</div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-70079238637214368502016-04-27T02:06:00.003-07:002016-04-27T02:06:45.915-07:00Planning a Party....<div dir="ltr" style="text-align: left;" trbidi="on">
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Birthday’s, Christenings, Communions, Confirmations, Parties, Weddings etc..........</div>
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Holding parties at home is a wonderful relaxed way to catch up with family and friends. </div>
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Different parties require different budgets for example if you are having a party to catch up with friends over the summer you can have a very simple party with a few nibbles – enlist some help from your good friends and tell everyone to take a drink with them thus cutting down on the costs significantly.</div>
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You could host a picnic party in a public park and get everyone to bring a dish and a drink this way no one individual bears the cost you just organise it...</div>
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Breakfast/Brunches are a great way to catch up with friends in an informal party kind of way.... anything goes for breakfast/brunch from eggs cooked every possibly way, smoked salmon bagels, warm croissants, big jugs of juices, warm pastries, fresh berries with French toast its all very easy and the great thing about Breakfast/brunch is it doesn’t have to last all day .... </div>
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Drinks/ Cocktail parties are a good way to entertain a large number of people and even groups that do not know each other. Don’t worry you do not have to provide cocktails drinks – simply a selection of whatever drinks you prefer to serve but generally people serve wine, beer and water lots of water for the drivers is always important. </div>
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Be mindful when you invite people over for drinks that you specify the times it starts and ends or you will have a full on party on your hands, which is ok of course if thats what you intended. However if your intention is to have people over in the early evening after work or over the weekend just for a few hours specify this for example </div>
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‘Drop into our house on Sat 18<sup>th</sup> May from 4 to 6 for drinks and nibbles’ –</div>
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or another example...</div>
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‘Drinks & Bites to celebrate John’s 30<sup>th</sup> Birthday from 9 till late... </div>
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‘Coffee & Cake to celebrate the Arrival of Baby Jack from 3 to 5 @ our house....</div>
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If you are celebrating something special, such as a christening, communions, confirmations, wedding, anniversary or birthday ....</div>
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Here’s a few tried and tested tips that work...</div>
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<li class="li5">Get a notebook for all lists, menus etc.</li>
<li class="li5">Write up the guest list in your party notebook and keep it safe as you will use it to record who is attending. </li>
<li class="li5">Be realistic about how many people you can fit comfortably in your house and take into account how many small kids/teenagers & adults will you be inviting, small kids need room to play and put their stuff and teenagers ideally need a room where they can chill together for a while, also bear in mind where bathrooms and cloak room facilities are located. </li>
<li class="li5">Send the invites... via text, email, post whatever suits you... but always put a RSVP on for at least 10 days previous. Text and email are great as they allow you to follow up the stragglers very quickly and with little hassle.</li>
<li class="li5">We are all on budgets so plan the party as far in advance as possible this gives you plenty of time to spot the bargain</li>
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<li class="li5">Write up your budget and do not compromise when you start looking at menus etc.</li>
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<li class="li5">The simplest menus are the cheapest to prepare, the more choice you have the more food and ingredients you need to purchase.</li>
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<li class="li5">A cold buffet is the easiest to prepare as it can be totally prepared in advance place on platters & bowls ready to serve without any heating at the last minute. </li>
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<li class="li5">Think about the people you are inviting to your party, do they are hearty appetites, are they fussy eaters, have they any specific dietary, medical or religious requirements. Always have vegetarian.</li>
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<li class="li5">Choose your menu...keep it simple, pick what I call crowd pleaser dishes, that suit everyone (not just what you like) </li>
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<li class="li5">When you have chosen the menu - write up tthe shopping list with ingredients.</li>
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<li class="li5">Calculate the quantities you will need to purchase be exact multiply from the recipe how much you will need for the number of people you will be catering for and remember to over cater a little.</li>
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<li class="li5">Bulk up main courses with side dishes like green salad, and baskets of bread.</li>
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<li class="li5">Most of all enjoy the process, keep it simple and the way you want it then you can be sure you will not get stress out!</li>
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<i><b>Simple Cold Buffet menu</b></i></div>
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Potato Salad – Roast baby potatoes & Sweet potato</div>
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Quinoa Salad or Orzo Pasta</div>
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Beet Salad w toasty almonds</div>
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Red cabbage & White Coleslaw </div>
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Tenderstem broccoli, green beans, sugar snaps & chilli oil </div>
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Caesar Salad w grilled chicken </div>
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Selection of continental meats & cheeses</div>
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Sweet chilli & lime salmon fillets</div>
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Baked Ham or loin of bacon </div>
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Honey Lemon Chicken Fillets</div>
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Classic Quiches</div>
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Baskets of fresh bread </div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-45558273580042657292016-02-25T11:07:00.000-08:002016-02-25T11:07:06.229-08:00Sizzling Stir Fries<div dir="ltr" style="text-align: left;" trbidi="on">
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Stir Frying originated in China and is basically a cooking technique in which ingredients are fried in small amounts of very hot oil while being stirred in a wok. </div>
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Many Asian countries include Stir frying in their cuisines .... from Thailand to Korea, Vietnam, Malaysia </div>
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<span class="s1"><i>So ..... What Equipment do you need?</i></span></div>
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A sharp knife as ingredients should be cut into uniform pieces.. </div>
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A Wok or a non stick pan </div>
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A spatula wooden or heat resistant </div>
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<span class="s1"><i>Which Oil should I use?</i></span></div>
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Stir frying involves cooking food at high temperatures therefore its important to choose an oil that has what they call a high smoke point – its the point that the oil starts to break down.. </div>
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Oils which have a high smoke point include Peanut Oil which Chinese cooks generally use but you can also use..</div>
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Canola oil/Rape seed oil </div>
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Grape seed oil (made from the seeds of grapes after the wines is pressed) </div>
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You can also use Pure Olive oil – (not extra virgin) as Pure olive oil is more refined it can take the high heat for stir – frying.</div>
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<i>How do I prepare?</i></div>
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Its essential to have all the ingredients prepared ahead of cooking time. </div>
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Chop vegetables very finely no big chunks as they take too long to cook..</div>
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Chop onion, garlic, chilli very finely set aside – Grate ginger ...</div>
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Use this as your base flavour stir fried in a little peanut oil..</div>
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Then add – meat or fish & veggies </div>
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Broccoli, sugar snaps & carrots can be chopped finely and then steamed for 3 mins..</div>
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Slice chicken beef into uniform strips </div>
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Prawns are a great addition to a stir fry – fresh or frozen work great the trick is not to over cook them..</div>
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<b><i>Great basics to have in your cupboard for stir frying!</i></b></div>
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<span class="s1"><b>Soy sauce</b></span> – made from fermented Soya beans its one of Asia’s most important condiments and is also a base ingredient in many foods.</div>
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<b>Tamari Sauce</b> – a form or soy sauce which does not Always contain wheat – some say its superior to ordinary soy and adds a more complex taste..</div>
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<span class="s1"><b>Oyster sauce</b></span> – made from dried oysters – use like soy sauce, tasty and extremely versatile</div>
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<span class="s1"><b>Hoisin Sauce</b></span> – used in Chinese & Vietnamese cooking its a delicious aromatic sauce – great in stir-fries or as a dipping sauce. Typical recipes include soy beans, red chillies, garlic vinegar five spice.</div>
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<span class="s1"><b>Sweet chilli sauce</b></span> – a delicious sweet yet slightly spicy sauce use mixed with rice wine vinegar & lime juice for a salad dressing or in stir fries with a tablespoon of water.</div>
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<span class="s1"><b>Siracha Sauce</b></span><b> –</b> is a type of hot sauce or chilli sauce has become very popular over the past 2 years .. comes from Eastern Thailand and is made from a paste of chilli peppers, garlic, sugar, distilled vinegar – if you like hot sauces this one if for you its fab in stir fries especially my favourite...</div>
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Stir fried prawns, broccoli, peas, mushrooms, fresh coriander extra garlic & lots of siracha.. very quick dinner served with noodles.. </div>
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<span class="s1"><b>Five spice powders</b></span> – a blend of cinnamon, star anise, clove fennel & Szechwan pepper sprinkle over chicken & stir fry </div>
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<b>U Cant beat Fresh herbs</b> - Coriander, Basil, Garlic, Chillies, Ginger - Keep herbs wrapped in the bottom drawer of the fridge – </div>
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Garlic, Chillies, Ginger, Lemongrass last for weeks also in the bottom drawer of the fridge.</div>
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Water Chesnuts</div>
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Bamboo Shoots</div>
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<b>QUICK --Honey Soy Chicken Stir Fry</b></div>
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2 cooked chicken breasts shredded </div>
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1 pepper finely sliced</div>
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Half head of broccoli small florets</div>
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1 clove of garlic</div>
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Half a white onion finely sliced</div>
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2 tbs of soy sauce</div>
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1 lemon juiced</div>
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1 tbs of honey</div>
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Heat oil in wok – pop in the onion and pepper – stir fry add the garlic 3 mins later – add the chicken – steam broccoli for 2 mins – pop into wok with honey, lemon and soy sauce..</div>
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Heat through transfer to a dish sprinkle with sesame seeds </div>
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<b>Teriyaki Chicken stir fry</b></div>
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1 chicken fillet per person cubed</div>
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1 pepper sliced (bite size pieces)</div>
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2 scallions sliced diagonally</div>
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1 teasp of grated ginger</div>
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1 teasp of peanut oil per person</div>
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1 teasp of honey per person</div>
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1 tbs teriyaki sauce per person</div>
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1 teasp of sesame seeds per person</div>
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<br /></div>
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Heat the oil in a wok for about 30 secs… Pop the chicken onto the wok and stir fry until sealed on all sides takes about 2 mins. Now add the peppers and cook for about 3 mins. until slightly softened. </div>
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Combine the honey & teriyaki sauce in a little bowl pour over the mixture, let it bubble up on the wok and toss with the scallions & ginger. Just before serving heat the sesame seeds in a non stick pan, to toast them and sprinkle over the chicken when plated.. Serve with either rice or noodles. </div>
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<b>Stir fried Rice Noodles with Broccoli, Prawns </b></div>
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<b>& fresh Coriander </b></div>
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<br /></div>
<div class="p3">
1 bundle of noodles per person …</div>
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Measurement about 75g per person</div>
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1 clove of garlic crushed</div>
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1cm (1/2 inch) fresh ginger grated</div>
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1 red chilli sliced thinly</div>
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2 teasp peanut oil</div>
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2 handfuls of broccoli florets</div>
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4 tablespoons of stock or water</div>
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Small handful of prawns per person (if frozen thawed and patted dry)</div>
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1 handful of coriander chopped</div>
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<br /></div>
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<span class="s1">Sauce</span></div>
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<br /></div>
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1 tablespoon sweet chilli sauce</div>
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1 tbls soy sauce</div>
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1 lime juices & zested</div>
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1 teaspof sesame oil</div>
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<br /></div>
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Cook the noodles according to the pack instruction. </div>
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Mix all the sauce ingredients into a small bowl or cup.</div>
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</div>
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Heat the oil in a a wok and stir fry the garlic, ginger & chilli for about 1 min… toss in the broccoli and stock and cook & cover for another minute. </div>
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Now pop in the drained noodles and prawns & coriander. Cook until heated through & serve in bowls topped with sprigs of coriander. </div>
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<b><br /></b></div>
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<b>Thai Veggie Stir Fry</b></div>
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<br /></div>
<div class="p3">
This is a great dish as its so fresh and tasty, it can either be a main course in itself (serves 2) or as part of a selection of dishes.. either served with rice or noodles….</div>
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<br /></div>
<div class="p3">
10 baby corn cut in half thru the centre</div>
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10 asparagus spears trimmed & cut in half</div>
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1 small onion sliced thinly</div>
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4 handfuls of beansprouts</div>
<div class="p3">
1 tablespoon of fresh ginger grated</div>
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1 red chilli finely chopped</div>
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1 handfulof torn basil</div>
<div class="p3">
2 tbls of boiling water</div>
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1 teasp of soft brown sugar</div>
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1 tbls of light soy sauce</div>
<div class="p2">
<br /></div>
<div class="p3">
Heat the oil a wok or non stick frying pan and stir fry the corn, onion, chilli & ginger for a couple of minutes.. then add the asparagus and continue for another minute before adding the beansprouts. </div>
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<br /></div>
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Combine the boiling water with the sugar & soy and add to the wok, throw in the basil leaves & serve immediately.</div>
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<br /></div>
<br />
<div class="p3">
Why not cook some noodles & drizzle with sesame oil … </div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-79750842181680110672015-12-17T03:01:00.000-08:002015-12-17T03:01:00.933-08:00Christmas Day just around the corner…..<div dir="ltr" style="text-align: left;" trbidi="on">
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The Festive Season is well & truly upon us….and with Christmas day just around the corner…</div>
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<br /></div>
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At this time of the year with so much going on its really important to plan this will take the stress out Cooking this Christmas. So sit down, make yourself a nice cuppa… </div>
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<br /></div>
<div class="p1">
Firstly, write down a couple of basic menus for over the festive season from the menus write your shopping list this should only take about 15 mins but could save you hours and a lot of money -- you should also find you could do it all nearly in one trip out to the shops rather than ten!! </div>
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Happy Planning & hope you have lots of fun this festive season!!!!</div>
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Do log on next week as we have a fantastic Christmas Day Menu planned!!</div>
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<b>Magical Christmas </b></div>
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Some households are extremely busy on Christmas morning, families barely get time to eat never mind relax... </div>
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<br /></div>
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So how about making breakfast/brunch the day before and then all you do is pop into the oven on Christmas morning and 25 mins later its ready..</div>
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<br /></div>
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French Toast with mixed berry sauce</div>
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<br /></div>
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Bread soaked in a simple mixture of milk, sugar, eggs – pop into a baking dish and leave in the fridge overnight - </div>
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<br /></div>
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Next morning..Preheat oven to 200 degrees. . Bake until French toast is set in centre about 30 mins and serve with mixed berries or sliced bananas.</div>
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<br /></div>
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<b>Snacks & Nibbles</b></div>
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<br /></div>
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Crunchy Christmas Crostini</div>
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Ciabatta bread, sliced, drizzled with olive oil and baked for 10 mins until golden and toasty.. cool on a wire rack – when cool top with crumbled stilton, drizzle of cranberry sauce or a slice of quince paste..</div>
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<br /></div>
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No fuss but sophisticated starter ideas...</div>
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Melon with Parma ham and cranberries..</div>
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<br /></div>
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<b>A Fab Prawn Cocktail</b></div>
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<br /></div>
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I know this sounds so traditional, its all in the presentation… so I serve the Prawn Cocktail in martini glasses which I picked up in a bargain shop... </div>
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4 prawns pp and 1 slice of smoked salmon pp</div>
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1 Lime cut into thin slices</div>
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1 Lemon </div>
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1 Avocado</div>
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½ Iceberg lettuce</div>
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<br /></div>
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Marie Rose Sauce</div>
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Mayo, ketchup, lime juices splash of Worcestershire sauce combine</div>
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Slice the Smoked Salmon & avocado into bite sized pieces</div>
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Shred the iceberg lettuce – juice the lemon </div>
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<br /></div>
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To Assemble.. place some shredded lettuce into each glass… squeeze a little lemon over each one</div>
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Pop in some prawns, smoked salmon & avocado</div>
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Drizzle with a little bit more lemon</div>
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Gently spoon over a little of the Marie Rose Sauce into each glass.. place the remainder into a bowl and leave on the centre of the table.</div>
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<br /></div>
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Flick a little cayenne pepper over the top of each glass for presentation…</div>
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Place a slice of lime on the side of each glass</div>
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<br /></div>
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<b>Mixed salad leaves with crumbled Stilton cheese, Pinenuts & Semi Sundried Toms..<i>– </i></b></div>
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<i>serve it with crusty bread</i></div>
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<br /></div>
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Combine the olive oil with the lemon & balsamic … Can be made 2 days in advance & left in the fridge in a closed container..</div>
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<br /></div>
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<b>Super simple veggies</b></div>
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<br /></div>
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Foil Veggie Parcels are a great way of saving space in your oven, cut down on the washing up and are vv tasty too!!</div>
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Simply tear off a piece of foil large enough to hold your veggies place the in the centre of the foil drizzle with olive oil, lemon, balsamic, red wine vinegar, fresh herbs, garlic .... lots of ideas ..</div>
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<b>Carrots, parsnips sliced with a drizzle of olive oil, fresh thyme and a drizzle of honey.</b></div>
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<br /></div>
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Sliced peppers, Aubergines, Courgettes with </div>
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Garlic, black pepper red wine vinegar splash and a drizzle of olive oil.</div>
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<br /></div>
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Brussels sprouts coarsely chopped toss in a little melted butter place them in a big heap in the middle of your foil – season with salt and pepper cook until aldente .. circa 20 mins </div>
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<br /></div>
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Shredded Brussels sprouts w butter & seasoning</div>
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Shredded Brussels sprouts w chorizo, pancetta or bacon ..</div>
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<br /></div>
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Roast Brussel sprouts with pecans – slice brussel sprouts, pop into a baking tray toss with olive oil and pecan nuts and roast for 20 mins or until tender..</div>
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<i><b>Enjoy…. It’s simple food with a touch of class!!</b></i></div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-30305035604336002372015-12-10T04:53:00.003-08:002015-12-10T04:53:47.372-08:00Donellis Make Ahead Christmas <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Mulled Wine</b></div>
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<b><br /></b></div>
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Pop 1 bottle of red wine, 3 cups of water, 3 cups of orange juice, 2 cinnamon sticks a few cloves into a pot bring up to just below boiling & keep at that temperature for 10 minutes- strain and pop into clean bottles – keep in the fridge for 3 weeks.</div>
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<br /></div>
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<b>Limoncella </b>is a traditional lemon liqueur, originating from the Amalfi Coast in Italy. It’s actually a vv simple recipe and uses few ingredients. Lemons, Vodka, Sugar & water... great as an après dinner drink or pop into a fancy bottle and give as a gift!</div>
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<b>Cranberry Relish </b>– brilliant for use with meats or even cheeses it also makes great gift to give family or friends – stores for the next 4 weeks fantastically – 4 cups of cranberries, juice of fresh orange, 3 tablespoons of port, sugar to taste bring to the boil in a pot, cover and simmer for 5 mins.. pop into sterilised jars..</div>
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<b>Super simple chocolate truffles </b></div>
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<br /></div>
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What You Need:</div>
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<br /></div>
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1 cup of Cream Cheese room temperature, 1/3 cup of chocolate chips + more - Optional 2 tablespoons of peanut butter. </div>
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Combine cream cheese & melted chocolate chips, drop spoonfuls onto baking paper, pop into the fridge to chill, dust with chocolate powder ..</div>
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<b>Fish Cakes </b></div>
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<b><br /></b></div>
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Great for a festive starter or lunch..</div>
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Combine 3 cups of cooked salmon, with 2 cups of mashed potatoes, half a cup of sprint onion chopped, juice of 1 lemon + zest. Form patties, dip in egg & breadcrumbs and freeze until ready to cook... defrost in the fridge before cooking</div>
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Fish cakes - delicious served with pickled red onion and cucumber</div>
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<b><br /></b></div>
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<b>Finely sliced red onion & cucumber.</b> </div>
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Mix 1 cup of water with 1/3 cup of white wine vinegar & 1/3 of a cup of sugar stir to combine until the sugar is dissolved – pour over the onion & cucumber pop into jars – will keep for 2 weeks. Great with any seafood and Another Great Pressie.. </div>
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<b>Apple & Walnut Marmalade </b>– delicious with cheeses</div>
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<br /></div>
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Wonderful Italian Chocolate Christmas Cake </div>
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If you’re not into Traditional Christmas Cake why not try this..</div>
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-A rich chocolate cake with the festive flavours of cinnamon, orange and brandy..</div>
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<b>Cranberry port and orange relish</b></div>
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<br /></div>
<div class="p8">
450g Cranberries </div>
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Juice and zest of 3 oranges</div>
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75g caster sugar</div>
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3tbs port</div>
<ol class="ol1">
<li class="li8">Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved. </li>
<li class="li8">Bring to the boil and stir again, cover and simmer for 5 mins. </li>
<li class="li8">Pop into a clean sterilised jar and store in the fridge for up to 3 weeks..</li>
</ol>
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Make addition batches and tie jars with festive ribbons to make great gifts..</div>
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<span class="s2"><b>Apple & Walnut Marmalade… </b></span></div>
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Delicious with cheeses.. </div>
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450g red eating apples</div>
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60g unsalted butter</div>
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juice and zest of unwaxed lemon</div>
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75g soft brown sugar</div>
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125g walnuts chopped roughly</div>
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2 tbs of brandy</div>
<ol class="ol1">
<li class="li8">Cut apples into quarters.. don’t peel… take out core and cut quarters up into little pieces… </li>
<li class="li8">Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart. </li>
<li class="li8">Turn up the heat to cook off the excess liquid. </li>
<li class="li8"> When the mixture is cool, add the walnuts.</li>
<li class="li8">Transfer to a sterilized jar and store in the fridge for about 1 week.</li>
</ol>
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<b>Super Simple Chocolate Truffles</b></div>
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<br /></div>
<div class="p4">
What You Need:</div>
<ul class="ul1">
<li class="li4">8 ounces Cream Cheese at room temperature </li>
<li class="li4">1/3 cup Chocolate Chips</li>
<li class="li4">+ more Chocolate Chips for dipping</li>
</ul>
<div class="p1">
Place the cream cheese in a bowl.</div>
<div class="p1">
Melt the 1/3 cup chocolate chips in another bowl. You can do this on the stove top or in the microwave. Stir to make sure there are no large pieces.</div>
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Pour the melted chocolate into the cream cheese. </div>
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<br /></div>
<div class="p1">
Whip the melted chocolate into the cream cheese. Using a small spoon, drop spoonfuls of the mixture onto a tray that is covered in greaseproof paper. Place the tray in the fridge and let the truffles chill for a few hours until they are hardened.</div>
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Once the truffles are hardened, melt more chocolate chips and dunk the balls until they are coated or dust in chocolate powder. </div>
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<br /></div>
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Yum, these Simple Chocolate Truffles are such a tasty treat! Store in a covered container in the fridge for up to a week. You could also whip in some peanut butter for chocolate peanut butter truffles!</div>
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<b>Wonderful Italian Chocolate Christmas Cake</b></div>
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<br /></div>
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A rich chocolate cake with the festive flavours of cinnamon, orange & brandy</div>
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<div class="p1">
225g dark chocolate</div>
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25g unsalted butter melted and cooled</div>
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2 tablespoon v fine breadcrumbs</div>
<div class="p1">
125g whole blanched hazelnuts</div>
<div class="p1">
125g walnut pieces</div>
<div class="p1">
5 drops of vanilla extract</div>
<div class="p1">
65ml brandy</div>
<div class="p1">
1 teasp cinnamon </div>
<div class="p1">
200g golden caster sugar</div>
<div class="p1">
5 large eggs separated</div>
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1 large orange, scrubbed under warm water and the peel without pith </div>
<div class="p1">
remove with a potato peeler and very finely chop</div>
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<br /></div>
<div class="p1">
8 in loose bottomed tin</div>
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Pre-heat the oven to gas mark 4 350 or 180</div>
<div class="p2">
<br /></div>
<ol class="ol1">
<li class="li1">Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess. </li>
<li class="li1">Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground. </li>
<li class="li1">Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly. </li>
<li class="li1">Now gradually add the egg yolks, mixing in very well and finally add the orange peel.</li>
<li class="li1">Next whisk the egg whites to the stiff peak stage but not so thick that they become dry. Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time. </li>
<li class="li1">When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins. </li>
<li class="li1">Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown. </li>
<li class="li1">Remove – leave in the tin for a few mins then pop out to cool on a wire rack.</li>
<li class="li1">You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.</li>
<li class="li1">This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it….</li>
</ol>
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<br /></div>
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<br /></div>
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<b>Limoncella </b></div>
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<b><br /></b></div>
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Limoncella is a traditional lemon liqueur, originating from the Amalfi Coast in Italy. Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncella Liqueur recipe its actually a vv simple recipe and uses few ingredients. Lemons, Vodka, Sugar</div>
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<br /></div>
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Keep Limoncella in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!</div>
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<br /></div>
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You just need a little time and patience ... the end result is worth it...</div>
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<br /></div>
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So here’s what you need...</div>
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<br /></div>
<div class="p1">
8 unwaxed lemons</div>
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500ml of vodka</div>
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2 cups of caster sugar</div>
<div class="p1">
2 cups of water</div>
<div class="p2">
<br /></div>
<div class="p1">
Soak the lemons in cold water for 1 hour, remove and dry well.</div>
<div class="p1">
Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.</div>
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<br /></div>
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Pop the peel into a large jar and cover with 350ml of vodka. Cover and allow to stand in a cool dark place for 3 days.</div>
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<br /></div>
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3 days later.....</div>
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<br /></div>
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Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.</div>
<div class="p1">
Reduce the heat, and simmer for 20 mins. Allow to cool completely. </div>
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Add the syrup to the vodka/peel mixture and combine really well.</div>
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Allow to stand again in a cool dark place for 2 days.</div>
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<br /></div>
<div class="p1">
2 days later.....</div>
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<br /></div>
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Add the remaining vodka, 150ml to the jar. Allow to stand again in a cool dark place for 2 days.</div>
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<br /></div>
<div class="p1">
2 days later.....</div>
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<br /></div>
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Filter the mixture through muslin and use a funnel to pop the liquid into a bottle. </div>
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I buy some of those flip top bottles and it looks great in them...</div>
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Leave to Stand in a cool dry place for 1 week before popping into the freezer.</div>
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</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-60490716854556776652015-11-26T07:33:00.003-08:002015-11-26T07:33:26.025-08:00Thanksgiving Feast<div dir="ltr" style="text-align: left;" trbidi="on">
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Thanksgiving is the single biggest holiday in America, where families from all religions and nationalities come together to celebrate. Thanksgiving has been celebrated for a long time in America however it was not until 1941, that congress declared Thanksgiving as a national holiday, to be celebrated the 4<sup>th</sup> Thursday in November.</div>
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Turkey is the traditional dish for the Thanksgiving feast. In the US, about 280 million turkeys are sold for the Thanksgiving celebrations. There is no official reason or declaration for the use of turkey. They just happened to be the most plentiful meat available at the time of the first Thanksgiving in 1621, starting the tradition.</div>
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Side dishes are what make a Thanksgiving Dinner so why not try some of these to even go with a traditional roast dinner.. </div>
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<b>New York Style Wacky Sweet Potatoes </b></div>
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Peel and slice 5 sweet potatoes, c & mash with a spoon of butter, 3 tablespoons of orange juice and a sprinkle of cinnamon. Pop into a gratin dish and top with mini marshmallows bake for 15 mins until marshmallows are puffed up and golden brown ..... </div>
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<b>Roasty Sweet Potatoes</b></div>
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Cut 6 sweet potatoes into large cubes, pop into a bowl and drizzle with the olive oil, cumin salt & black pepper. Bake at 200 for 30 mins.</div>
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<b>Sweet potato casserole topped with pecans</b></div>
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Peel and slice 5 sweet potatoes, place in a gratin dish, cover with veggie stock, top with grated parmesan cheese, bake at 200 for 40 mins remove from the oven scatter the chopped pecans over the top bake again for 10 mins.</div>
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<b>Sweet Potato Gratin</b></div>
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Peel and slice 5 sweet potatoes in a gratin dish, cover with heated cream with garlic, season with salt and pepper cover with a mixture of 1 cup of breadcrumbs and parmesan cheese.</div>
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Bake for 45 mins or until tender at 200 degrees.</div>
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<b>Caramelised Brussels Sprouts with pistachios</b></div>
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2 cups of Brussels Sprouts sliced – steam for about 8 mins.</div>
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Melt some butter in a non stick pan – pop in half a red onion sauté and a dash of red wine vinegar cook until onions are nice and brown, tip in the Brussels with a tablespoon of brown sugar and another dash of vinegar, sautee until heated through – pop into a bowl and garnish with a handful of pistachios.</div>
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<b>Succotash…</b></div>
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An American veggie dish... with onions, garlic peppers, courgette, corn, peas and butter beans in a tasty tomato sauce...</div>
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In a non stick pan heat the olive oil cook the onion until translucent, then add the garlic cook for 1 min.</div>
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Now pop in the peppers & courgettes, cook for about 5 mins and then add the corn, peas, beans & pasata. </div>
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Continue to cook for about 10 mins until the veggies are tender. </div>
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Season with salt and cracked black pepper</div>
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Sesame Green Beans</div>
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Heat a little oil in a non stick pan, add sesame seeds stir in 2 cups of green beans, sauté for 2 mins, pour over quarter of a cup of veggie stock cook for 10 mins until stock evaporates and beans are tender.....</div>
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<b>Maple Roast Turkey Breast w Riesling Gravy</b></div>
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1 Turkey Breast </div>
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3 tbls of butter</div>
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3 tbls of pure maple syrup</div>
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1 cup of Riesling wine</div>
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1 cup of stock</div>
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Oven @ 200 gas 6</div>
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<li class="li3">Season the turkey breast with salt, pepper and rub with 1 tbls of butter.</li>
<li class="li3">Pop the Turkey into a baking pan and place in the oven to cook</li>
<li class="li3">About an hour before the end of cooking gently melt the maple syrup and butter pour mixture over the turkey breast and continue to cook.</li>
<li class="li3">Remove the turkey from the oven and place on an carving board to rest, (as it better to carve) covered completely with a clean cloth</li>
<li class="li3">Reserve the pan juices to make the Riesling wine gravy</li>
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<b>Riesling Wine Gravy</b></div>
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Drain excess fat from the juices of the pan, transfer to a small pot. Pop the wine, salt & pepper into the pot and bring to the boil. Leave to simmer and transfer to a sauce boat or if you wish to thicken it with a teasp of gravy granules.</div>
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<b>Sweet Pumpkin, Nutmeg & Pecan Pie </b></div>
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1kg of pumpkin or butternut squash</div>
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100ml milk</div>
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100ml cream</div>
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3 eggs</div>
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200g brown sugar</div>
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500g short crust pastry</div>
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1 tsp cornflour</div>
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2 tbsp caster sugar</div>
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200g soft brown sugar</div>
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Grating of Nutmeg</div>
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1 pinch of cinnamon</div>
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1 handful of chopped pecans</div>
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You need a 23cm pie dish for this recipe.</div>
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<ul style="text-align: left;">
<li class="li3">Peel & Chop the pumpkin bite sized chunks. Pop the pumpkin into a pot with the milk, sugar, cinnamon and a grating of nutmeg, cover and cook over a gentle heat for about 45 mins to 1 hour, ensuring the pumpkin is soft.</li>
<li class="li3">Drain and leave to cool in a sieve over a bowl for a few mins.</li>
<li class="li3"> Meanwhile butter the pie dish with a little butter. Roll out the pastry & line the pie dish with 2/3 of the shortcrust pastry . </li>
<li class="li3">Pop the pumpkin into a bowl and mash well, combine with cream, 2 eggs and the cornflour. </li>
<li class="li3">Pop the pumpkin mixture into the pastry case and scatter the pecan nuts over the top. Roll out the remainder of the pastry into a circle to fit the pie dish. </li>
<li class="li3">Use a fork to press the sides down. Pop the remaining egg into a cup, whisk with a fork until frothy, and brush the top and sides of the pie case with the egg mixture. </li>
<li class="li3">Use a fork to make an air hole in the centre. Bake in a preheated oven @ 170 for about 45 mins or until golden brown. </li>
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Serve with freshly whipped cream…….</div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-73879424600255602572015-10-29T03:45:00.000-07:002015-10-29T03:45:02.806-07:00Spooky Feast!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Create a spooky feast for friends la</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">rge and small and keep everyone </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">entertained...</span></span></span></div>
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<span class="s5" style="font-weight: bold; line-height: 19.200000762939453px; text-decoration: underline;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Halloween Punch</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">500ml of Cranberry juice</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">1.5 litres of lemonade </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">- Adults</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> sparkling wine </span></span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">3 limes juiced </span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">1 large handful of gummy worms</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Mix the lemonade and cranberry in a large bowl pop in a few handfuls of ice stir well and drape the gummy works over the edge of the bowl</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">..</span></span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Serves at least 10</span></span></div>
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<span class="s5" style="font-weight: bold; line-height: 19.200000762939453px; text-decoration: underline;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Witches Cauldron </span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">1 round crusty loaf of bread</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">1 egg beaten</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">1 cup of poppy seeds</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Olive oil </span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Slice top off the loaf, then scoop out the soft bread from the middle of the base.</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Brush the outside of the loaf with beaten egg and roll the crust and lid of the “Cauldron” with poppy seeds – pop onto a baking tray</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> and bake for 10 mins at 180C...</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">You can then fill your cauldron with dips of your </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">choice ...</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s6" style="font-weight: bold; line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">For example </span></span><span class="s6" style="font-weight: bold; line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Guacamole </span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Avocados x 2 – chilli optional – 1 lime </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">juice -</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">coriander</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Combine the avocados, chilli, lime juice and coriander</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">..</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Pop into the Cauldron...</span></span></span></div>
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<span class="s6" style="font-weight: bold; line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Creepy Tortillas – </span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">8 Tortillas – Halloween cookie cutters </span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Spray tortillas with cooking spray – cut out shapes – lay on a baking tray cook at 180 until slightly browned – cool on a wire tray – when cool store in an airtight container.. </span></span></div>
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<span class="s6" style="font-weight: bold; line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Green Curry</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Green curry paste 2 tablespoons - 1 can of coconut milk –</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">4 chicken breasts – 1 courgette – 1 cup of frozen peas – 1 handful of torn basil.</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Vege</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">tarian Green Curry </span></span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Butternut squash cubes 2 cups, 1 courgette, frozen peas & a handful of torn basil...</span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Heat the curry paste on a gentle heat – combine with the coconut milk, bring up to a simmer – add the chicken & courgette bring back </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">to</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> a simmer for 15 mins – add the peas & torn basil..</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Serve with steamed rice</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">..</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><a href="" name="_GoBack"></a><span class="s7" style="line-height: 24px; text-decoration: underline;">White Chocolate Gh</span><span class="s7" style="line-height: 24px; text-decoration: underline;">osts…..</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">1 large</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> bar </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">of </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">white chocolate </span></span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">4 medium-large, ripe bananas</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">3 tablespoons desiccate</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">d coconut</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">H</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">andful dark chocolate drops</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">In a small bowl, gently melt the </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">white </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.</span></span></span></div>
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<span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">drops </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">eyes and a </span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">one for a mouth</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">..</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"></span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Freeze the lollies for a</span></span><span class="s4" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">t least 4 hrs.</span></span></span></div>
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<span class="s8" style="font-weight: bold; line-height: 19.200000762939453px; text-decoration: underline;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Chocolate Dipped Apples</span></span></div>
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<span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">6 Irish eating apples</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">3 handfuls </span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">of </span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">chocolate</span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> drops</span></span></span></div>
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<span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0); line-height: 28.799999237060547px;">Sprinkles</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">Simply melt the chocolate over a pan of simmering water, then spike the apples with wooden skewers or lollipop sticks and twirl them around the chocolate</span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">..</span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> </span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">then</span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;"> dip in the sprinkles.. Just lovely</span></span><span class="s10" style="line-height: 19.200000762939453px;"><span class="bumpedFont15" style="line-height: 28.799999237060547px;">..</span></span></span></div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-87564893788612059682015-10-15T01:17:00.002-07:002015-10-15T01:17:46.701-07:00Super quick healthy brekkies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Oatmeal - Porridge</span></h1>
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<span style="font-family: Arial; font-size: 21.3333px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Oatmeal is a is a great breakfast cereal and helps keep us fuller for longer which certainly helps when we are trying to get through a hectic morning...</span></h1>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><b>Overnight Oats</b></span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Overnight oats are simply oats that you soak overnight in liquid, milk, almond milk or yoghurt they have to be the simplest, quickest brekkie you could ever prepare – they need at least 4 hours to soak up the liquids.. basic recipe is 1/3 cup of oats to 1/3 or ½ cup of liquid.. </span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Overnight oat mixtures ....</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">½ cup of milk, 1/3 cup of oats, ½ mashed banana ,1 teasp spoon of chopped nuts – combine and leave overnight in the fridge to soak</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Apple pie -- try chopped pink lady apples and a sprinkle of cinnamon </span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Blueberries, strawberries, raspberries also work very well – if fresh arent avaiable get some frozen berries as they will thaw overnight...</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Toppings – Sprinkle with Granola, chopped nuts, sprinkle of cinnamon, nutmeg or even a dusting of dark chocolate!</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><b>Egg muffins</b></span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Beat 6 eggs add 2 handfuls of cheese, chopped mushrooms and tomatoes to mixture – pour into a jug or use a small ladel to pour into a silicon muffin mould, bake at 200 for 15 to 20 minutes or until set. </span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">When cooled wrap individually and have ready for T delicious for brekkie on the Run.. eat cold or pop in the micro for 20 seconds</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Chopped spinach, roast peppers, ham or lean bacon.</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><b>Peanut butter and banana smoothie</b></span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Blend 1 banana, 2 tbls of peanut butter, 1 cup of almond milk, few ice cubes ... you could add a scoop of protein powder for an extra protein boost..</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><b>Brekkie Quinoa bites</b></span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 cups of cooked quinoa, 2 eggs, 1 cup of spinach, ½ cup chopped tomatoes, 1 cup of grated cheese.</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Mix well, season with salt and pepper. Scoop into a silacon muffin tin and bake at 200 for 15 mins.</span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><b>Poached eggs w Avocado </b></span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 slices of wholegrain bread toasted & topped with mashed avocado & poached eggs... </span></div>
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<span style="font-family: Arial; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><b>Egg Scrambles</b></span></div>
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<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">2 whipped eggs – 1 tablespoon of milk, tomatoes, cooked ham, sprinkle of cheese</span></span></div>
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<span style="font-family: Arial; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: large;">Pop into a non stick pan and stir continually on a medium heat until scrambled </span></span></div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-28117845197168044092015-10-15T01:14:00.001-07:002015-10-15T01:14:12.123-07:00Sizzling Stir Fries<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: FirstGrader; font-size: 18.6667px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Stir Frying originated in China and is basically a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">So What Equipment do you need... </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">A sharp knife as ingredients should be cut into uniform pieces.. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">A Wok or a non stick pan </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">A spatula wooden or heat resistant </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Which Oil should I use?</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Stir frying involves cooking food at high temperatures therefore its important to choose an oil that has what they call a high smoke point – its the point that the oil starts to break down.. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Oils which have a high smoke point include Peanut Oil which Chinese cooks generally use but you can also use..</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Canola oil/Rape seed oil </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Grape seed oil (made from the seeds of grapes after the wines is pressed) </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">You can also use Pure Olive oil – (not extra virgin) as Pure olive oil is more refined it can take the high heat for stir – frying.</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"><i>How do I prepare?</i></span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Its essential to have all the ingredients prepared ahead of cooking time. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Chop vegetables very finely no big chunks as they take too long to cook..</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Chop onion, garlic chilli very finely set aside</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Use this as your base flavour stir fried in a little peanut oil..</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Broccoli, sugar snaps & carrots can be chopped finely and then steamed for 3 mins..</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Slice chicken beef into uniform strips </span></div>
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<span style="font-family: FirstGrader; font-size: 18.6667px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Great basics to have in your cupboard for stir frying!</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Soy sauce</span><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> – made from fermented Soya beans its one of Asia’s most important condiments and is also a base ingredient in many foods.</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Oyster sauce</span><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> – made from dried oysters – use like soy sauce, tasty and extremely versatile</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Hoisin Sauce</span><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> – delicious aromatic sauce – great in stir-fries or as a dipping sauce. Soy beans and paste...</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Sweet chilli sauce</span><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> – a delicious sweet yet slightly spicy sauce use mixed with rice wine vinegar & lime juice for a salad dressing or in stir fries with a tablespoon of water.</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Five spice powders</span><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> – a blend of cinnamon, star anise, clove fennel & Szechwan pepper sprinkle over chicken & stir fry </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">U Cant beat Fresh herbs</span><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> - Coriander, Basil, Garlic, Chillies, Ginger - Keep herbs wrapped in the bottom drawer of the fridge – </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Garlic, Chillies, Ginger, Lemongrass last for weeks in the bottom drawer of the fridge.</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Water Chesnuts</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Bamboo Shoots</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">QUICK --Honey Soy Chicken Stir Fry</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 cooked chicken breasts shredded </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 pepper finely sliced</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Half head of broccoli small florets</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 clove of garlic</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Half a white onion finely sliced</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 tbs of soy sauce</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 lemon juiced</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 tbs of honey</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Heat oil in wok – pop in the onion and pepper – stir fry add the garlic 3 mins later – add the chicken – steam broccoli for 2 mins – pop into wok with honey, lemon and soy sauce..</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Heat through transfer to a dish sprinkle with sesame seeds </span></div>
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<span style="font-family: FirstGrader; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">Teriyaki Chicken stir fry</span></h4>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 chicken fillet per person cubed</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 pepper sliced (bite size pieces)</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 scallions sliced diagonally</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 teasp of grated ginger</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;">1 teasp of peanut oil per person</span></h1>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 teasp of honey per person</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 tbs teriyaki sauce per person</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 teasp of sesame seeds per person</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> Heat the oil in a wok for about 30 secs… Pop the chicken onto the wok and stir fry until sealed on all sides takes about 2 mins. Now add the peppers and cook for about 3 mins. until slightly softened. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Combine the honey & teriyaki sauce in a little bowl pour over the mixture, let it bubble up on the wok and toss with the scallions & ginger. Just before serving heat the sesame seeds in a non stick pan, to toast them and sprinkle over the chicken when plated.. Serve with either rice or noodles. </span></div>
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<span style="font-family: FirstGrader; font-size: 24px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Stir fried Rice Noodles with Broccoli, Prawns </span></div>
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<span style="font-family: FirstGrader; font-size: 24px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">& fresh Coriander </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 bundle of noodles per person …</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Measurement about 75g per person</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 clove of garlic crushed</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1cm (1/2 inch) fresh ginger grated</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 red chilli sliced thinly</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 teasp peanut oil</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 handfuls of broccoli florets</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">4 tablespoons of stock or water</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Small handful of prawns per person (if frozen thawed and patted dry)</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 handful of coriander chopped</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Sauce</span></h2>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon sweet chilli sauce</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 tbls soy sauce</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 lime juices & zested</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 teaspof sesame oil</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Cook the noodles according to the pack instruction. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Mix all the sauce ingredients into a small bowl or cup.</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Heat the oil in a a wok and stir fry the garlic, ginger & chilli for about 1 min… toss in the broccoli and stock and cook & cover for another minute. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Now pop in the drained noodles and prawns & coriander. Cook until heated through & serve in bowls topped with sprigs of coriander. </span></div>
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<h1 dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: FirstGrader; font-size: 24px; vertical-align: baseline; white-space: pre-wrap;">Thai Veggie Stir Fry</span></h1>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">This is a great dish as its so fresh and tasty, it can either be a main course in itself (serves 2) or as part of a selection of dishes.. either served with rice or noodles….</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">10 baby corn cut in half thru the centre</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">10 asparagus spears trimmed & cut in half</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 small onion sliced thinly</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">4 handfuls of beansprouts</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon of fresh ginger grated</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 red chilli finely chopped</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 handfulof torn basil</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">2 tbls of boiling water</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 teasp of soft brown sugar</span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">1 tbls of light soy sauce</span></div>
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<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Heat the oil a wok or non stick frying pan and stir fry the corn, onion, chilli & ginger for a couple of minutes.. then add the asparagus and continue for another minute before adding the beansprouts. </span></div>
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<span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Combine the boiling water with the sugar & soy and add to the wok, throw in the basil leaves & serve immediately.</span></div>
<br /><span style="font-family: FirstGrader; font-size: 21.3333px; vertical-align: baseline; white-space: pre-wrap;">Why not cook some noodles & drizzle with sesame oil … </span><!--EndFragment-->
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-47218939775244349222015-09-24T00:43:00.000-07:002015-09-24T00:43:00.476-07:00Fast and Easy Pasta Dishes<div dir="ltr" style="text-align: left;" trbidi="on">
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Pasta is such a fantastic versatile food.. Its food for all the family down to the tiny tots… </div>
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Basic Rules… </div>
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Don’t Overcook it… </div>
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Fill up the pot with lots of boiling water </div>
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Fresh Pasta only 3/5 mins – take the taste test</div>
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Dried up to 20 mins – take the taste test </div>
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Drain when cooked and toss with a little olive oil if not using immediately. You can reheat pasta while tossing in a sauce.. </div>
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<b>Penne or Fusilli Pasta salad…</b></div>
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When I cook pasta I always throw in a bit extra to use for pasta salads or to pop into soups, it’s the handiest staple to have cooked in a container in the fridge.. simply drain when cooked rinse in cold water, shake to dry and drizzle with olive oil.</div>
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<li class="li1">Cold pasta, little basil pesto, chopped grilled red peppers, garden peas, little cubes of feta cheese.</li>
<li class="li1">Cold pasta, chopped chicken breast, baby spinach, cherry tomatoes, drizzle of chilli oil.</li>
<li class="li1">Cold pasta, chopped sugar snap peas, broccoli, flaked salmon or tuna, light chilli mayo.</li>
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<i><b>Sauces are what make pasta dishes.......</b></i></div>
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From a Basic Tomato you can also make tomato & basil, Creamy tomato, Spicy tomato Arabiata</div>
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Creamy Sauce, Carbonara, Mushroom, Smoked Salmon, chicken and pea, </div>
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Sometimes the simple things are the most special… </div>
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Use any fresh or dried pasta shapes… </div>
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Melt Real butter, 1 tbls of sage, basil or flat leaf parsley & grated parmesan cheese.</div>
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Roast butternut squash cubes, fresh sage, real butter & parmesan</div>
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Homemade Tomato sauce, Frozen peas & grilled bacon, parmesan</div>
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<b>Fantastic Sauces</b></div>
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Basic Tomato Sauce</div>
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2 tablespoons of olive oil</div>
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1 red onion finely chopped</div>
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2 cloves of garlic</div>
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2 x 400g (140z) can of plum tomatoes</div>
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1 teasp of caster sugar</div>
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½ cup dry white wine</div>
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salt & pepper to season</div>
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<li class="li1">Heat the oil in a pot and add the onion & cook for about 5 mins pop in the garlic and continue to cook for about another 2 minutes.. turn the heat down to ensure you don’t burn them.. </li>
<li class="li1">Whiz the plum tomatoes and add them with the wine to the pot..</li>
<li class="li1">Bring to the boil and reduce to a simmer for about half and hour with the lid off the pot… </li>
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This basic sauce freezes brilliantly and will keep in your fridge for ages if kept in a sterilized jar. Its delicious just by itself with some Penne Pasta and some shavings of Parmesan or as the basis for Bolognese sauce or Lasagne…</div>
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Tomato & Basil sauce… just add 3 tablespoons of fresh torn basil just before tossing into hot pasta.. with lots of parmesan. </div>
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<b>Creamy Sauces</b></div>
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1 cup of fresh cream</div>
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2 egg yolks</div>
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Half a cup of parmesan grated </div>
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Salt & Pepper</div>
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Whisk cream and egg yolks – heat gently – add to drained pasta sprinkle in parmesan cheese & gently combine.</div>
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Skinny Creamy Sauce</div>
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2 cloves of garlic</div>
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Glug of olive oil</div>
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2 tbsp of flour</div>
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1 cup of chicken stock</div>
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1 cup of low fat milk</div>
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Half a cup of parmesan grated</div>
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Heat the oil, cook the garlic 20 secs, sprinkle in flour stir and cook for 20 secs, slowly whisk in the chick broth and then the milk, bring to the boil and simmer for 60 secs – stir in the parmesan. Combine with drained pasta ..</div>
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<b>Penne w broccoli, lemon and pine nuts</b></div>
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Serves 2</div>
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<br /></div>
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4 Stalks Tenderstem broccoli, chopped</div>
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2 tbsp, pinenuts toasted</div>
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1 <span class="s3"> </span>Lemon, zest and juice</div>
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Salt and freshly ground black pepper </div>
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3 generous handfuls penne pasta</div>
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1 cup of cream</div>
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grated parmesan, to serve</div>
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<br /></div>
<ol class="ol1">
<li class="li10">Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the cream lemon zest and juice, season well with salt and freshly ground black pepper bring up to the boil and then remove from the heat.</li>
<li class="li10">Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, combine well</li>
<li class="li10">To serve, spoon into a serving bowl and scatter with grated parmesan.</li>
</ol>
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<br /></div>
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<b>Penne with spinach, pinenuts & roast red peppers</b></div>
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Serves 4</div>
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<br /></div>
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3 Roast Red Peppers</div>
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3 tbls of pinenuts</div>
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3 handfuls of baby spinach</div>
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6 handfuls of Penne pasta</div>
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1 ½ cups of cream</div>
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½ cup of parmesan cheese</div>
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2 egg yolks</div>
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salt & pepper</div>
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<br /></div>
<ol class="ol1">
<li class="li1">Beat egg yolks together with cream & parmesan.. season with salt and pepper.</li>
<li class="li1">Wilt the spinach, pop into a small pot with a tbls of boiling water, cover & cook until wilted.</li>
<li class="li1">Toast the pinenuts on a non stick pan until lightly browned.</li>
<li class="li1">Slice up the peppers into strips</li>
<li class="li1">Pop the penne into a sauce pan and cover with boiling water – cook until aldente..</li>
<li class="li1">Pop the egg mixture into a small pot and heat gently</li>
<li class="li1">Drain the Penne, pop back into the pot </li>
<li class="li1">Toss the sauce, spinach, pinenuts & roast peppers through the pasta over a low heat.</li>
</ol>
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Serve immediately in bowls with some extra parmesan…</div>
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Use the same method to make carbonara…. Use cooked bacon, sautéed mushrooms in lieu of spinach, pinenuts & roast peppers..</div>
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<b><br /></b></div>
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<b>Know your Parmesan Cheese…</b></div>
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<br /></div>
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<span class="s2">Grana Padano - Parmigiano Reggiano </span></div>
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<span class="s2"></span><br /></div>
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Parmesan cheese & Grana Pandano are<span class="s4"> </span>iconic hard cheese they are made using traditional methods as both cheeses have been produced since the middle ages.. Within Europe, Parmesan cheese is a protected cheese which means the manufacture of these cheeses are governed by rules & regulations..</div>
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<br /></div>
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Parmesan cheese is referred to by its Italian name: <i>Parmigiano-Reggiano</i></div>
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To use the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cows are fed a diet of grain & grass – no silage or antibiotics, whereas Grano Pandano can be made in many more regions, the feeding regulations are not as strict..</div>
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The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. Both cheeses are moulded with a stencil, indicating where and when it was made. </div>
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The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.</div>
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<br /></div>
<br />
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Buy these cheeses in a whole wedge, rather than pre-grated, as the wedge will hold flavour and texture better, and will not dry out… </div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-87328178882425230582015-09-24T00:35:00.001-07:002015-09-24T00:35:24.395-07:00Quick Easy and Healthy One-Pot Dinners<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>We are all trying to get back into the routine of back to work after hols, kids back at school etc.</b></div>
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<b>We need to make life easy and have plans for dinner most evenings and a few one pot dinners will certainly help us on the way.</b></div>
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<b>We are not quite ready to start the stews, hotpots and slow cookers so lets look at alternatives.</b></div>
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<b>Pasta Bakes</b></div>
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<b>Small shaped pasta works best for bakes </b></div>
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<b>Cook the pasta in a large pot of boiling water drain, drizzle with a little olive oil, mix thoroughly .....</b></div>
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<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span><b>Goats cheese, pesto, roast red pepper, passata, mix into penne pasta and top with grated parmesean cheese </b></li>
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span><b>Tuna & Broccoli Pasta – drained tuna, can of tomatoes, light soft cheese,lightly steamed broccoli, grated cheddar, breadcrumbs, </b></li>
</ul>
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<b>Heat the tomatoes, sir in the soft cheese until melted, combine tuna, pasta, broccoli & sauce into an ovenproof dish top with breadcrumb & cheddar cheese pop into a preheated oven for 15 mins until bubbling. </b></div>
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<b>Skip the broccoli and use sweetcorn instead... </b></div>
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<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span><b>Ham mushroom & pea pasta bake make a simple white sauce and top with grated cheese..</b></li>
</ul>
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<b></b><br /></div>
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<b></b><br /></div>
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<b>Easy White Sauce ...</b></div>
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<b>50g plain flour, 500ml milk, 1 teasp butter – melt butter, saute onions, stir in flour and cook for 1 min gradually add in milk stirring conintually until you have a lump free sauce, incread heat and bubble to thicken... Extremely Versatile sauce - pop in a few handfuls of grated cheddar to make a creamy cheese sauce..</b></div>
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<b>Variations </b></div>
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<b>Chicken & broccoli bake, Cheese, tomato & Spinach bake, mushroom, spinach, mozzarella, sunblushed tomatoes roast peppers..</b></div>
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<b></b><br /></div>
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<b>Mince dishes</b></div>
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<b>Asiany Turkey Mince roll ups.. babycorn, sugarsnaps, beansprouts, chilli, garlic, coriander splash of soy & teriyaki beansprouts & iceberg.. Cook in a wok and simply serve a plate of iceberg cups with the Turkey Mince in a separate bowl and let people help themselves..</b></div>
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<b>A Mexican variation using Turkey mince use either nachos, or tortillas… fry off with garlic, chilli, cumin, coriander, add the turkey mince and a few chopped fresh tomatoes with coriander… Serve in Tortillas with some salad.</b></div>
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<span class="s2"><b>Chilli Beef</b></span><b> in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole.</b></div>
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<b> </b><span class="s2"><b>Cottage pie</b></span><b> – top with carrot & parsnip mash or potato & parsnip with horseradish</b></div>
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<span class="s2"><b></b></span><br /></div>
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<span class="s2"><b>Lasagne </b></span><b>- forget the béchamel and use cottage cheese & fresh basil pesto or 1 med tub natural yoghurt and 2 eggs mixed well</b></div>
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<span class="s2"><b></b></span><br /></div>
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<b></b><br /></div>
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<b>Mousakka</b></div>
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<b>Layers of aubergines, minced lamb, potatoes, topped with natural yoghurt mixed with 3 eggs sprinkled with breadcrumbs and baked till just bubbling hot…</b></div>
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<b>Dont like Aubergines substitute of courgettes ....</b></div>
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<span class="s2"><b></b></span><br /></div>
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<span class="s2"><b>StirFries</b></span></div>
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<span class="s2"><b>Stirfries w noodle – </b></span><b>chicken breasts cubed or prawns or tofu, red onion, ginger, garlic, red pepper, broccoli, sweetcorn, mix oyster, sweet chilli sauce, add noodles either soaked or ready to cook...</b></div>
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<b></b><br /></div>
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<span class="s2"><b>Oven baked Chicken Thighs -- </b></span><b>Chicken thighs marinated in honey & mustard place over sweet potatoes, baby potatoes and carrots in a non stick baking tray bake for 30 mins or until cooked through</b></div>
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<span class="s2"><b>Asiany Turkey Mince Roll ups… </b></span></div>
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<span class="s2"><b></b></span><br /></div>
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<b>500g Turkey mince – lovely and lean</b></div>
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<b>6is Baby corn chopped </b></div>
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<b>1 handful Sugar snap peas </b></div>
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<b>3 handfuls of mushrooms</b></div>
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<b>1 red pepper cubed into small pieces</b></div>
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<b>1 red chilli chopped very finely</b></div>
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<b>2 cloves of garlic chopped very finely</b></div>
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<b>1 red onion chopped very finely</b></div>
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<b>Small piece of ginger</b></div>
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<b>1 bunch of coriander chopped</b></div>
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<b>3 handfuls of beansprouts</b></div>
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<b>8 iceberg lettuce cups</b></div>
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<b>Couple of Splash of soy & teriyaki sauce</b></div>
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<b>Splash or spray of oil</b></div>
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<b></b><br /></div>
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<b>Heat a wok, add the onion, pepper, chilli, garlic& ginger cook for 3 mins, add the mince stir fry with a splash of soy and teriyaki, add half the coriander, cook for 5 mins. Meanwhile Steam the chopped baby corn for 5 mins, chop the sugar snaps into small pieces add to the mixture with the baby corn , stir to combine cook for another 5 mins add the remaining coriander with another splash of soy & teriyaki.</b></div>
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<b></b><br /></div>
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<b>Pop the beansprouts on top of the mixture just as you are about to serve.. combine and pop mixture into a bowl. Serve in cups of iceberg… roll up and eat… just delicious!!</b></div>
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<b></b><br /></div>
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<span class="s2"><b></b></span><br /></div>
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<span class="s2"><b> Sophie’s Moussaka</b></span></div>
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<span class="s2"><b></b></span><br /></div>
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<b>500g minced lamb</b></div>
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<b>500g natural yoghurt</b></div>
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<b>3 raw eggs</b></div>
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<b>2 red onions finely chopped</b></div>
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<b>2 cloves of garlic</b></div>
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<b>1 glass of red wine</b></div>
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<b>2 large aubergines in big cubes</b></div>
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<b>4 rooster potatoes sliced</b></div>
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<b>2 cans of chopped tomatoes</b></div>
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<b>1 large handful of basil</b></div>
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<b></b><br /></div>
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<b></b><br /></div>
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<b>Fry the aubergine in oil remove and place on kitchen paper.</b></div>
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<b>Heat a little oil and cook the onion & garlic for 3 mins, add the mince cook until browned add the wine and tomatoes cook for 10 mins, pop the aubergine and basil into the mixture and bring to a simmer.</b></div>
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<b>Meanwhile Steam the rooster potatoes for 5 mins just to remove the big bite… </b></div>
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<b></b><br /></div>
<br />
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<b>Combine the yoghurt with the eggs.. Layer the lamb mixture with potatoes and top with the yoghurt mixture on top…. Sprinkle with breadcrumbs and bake for 45 mins @ 190… serve with a green salad… </b></div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-37796188499965351872015-08-13T09:20:00.001-07:002015-08-13T09:20:12.517-07:00College Survival 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>The Results are out!!! </i></b></div>
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<br /></div>
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Many of our young students will be heading away over the next month or so having to fend for themselves for the very first time and even if they are not heading away they may not be on the family meal time plan so also may need to fend for themselves at times.</div>
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<br /></div>
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The trap many young people fall into is getting into really bad habits from day one, eating convenience and fast food as their main diet. This is very costly and can lead to very tired and run down students… so the trick is to begin now… not the day before they head off … Also remember this could be a very costly exercise however if you begin now you could end up saving yourself quite a lot of euros!</div>
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<br /></div>
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<b><span class="Apple-tab-span"> </span>Survival Tips</b></div>
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<li class="li1">Go through your food cupboards and put aside any extra ingredients that would form a starter food box examples include</li>
</ul>
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Olive oil, soy sauce, spices, salt, pepper, sugar, tins of tomatoes, beans, tuna, sweetcorn, coconut milk, curry paste, pasta, rice, noodles, cous cous. And if you don’t have these as extras look out for Special Offers now and pop some in your weekly shop..</div>
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<br /></div>
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Go through each of these ingredients with them and explain their uses.. </div>
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For example, if they were really stuck and had No other ingredients they could still make a full meal..</div>
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<br /></div>
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Pasta,w tuna & sweetcorn</div>
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Egg fried rice w peas & sweetcorn </div>
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Noodles, w eggs</div>
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<br /></div>
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<b>Simple Veggie Curry- paste, coconut milk, peas, sweetcorn, carrots</b></div>
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<br /></div>
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<b>Tasty Chilli Bean Ciabattas</b></div>
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Serves 2</div>
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1 200g mixed beans drained & rinsed</div>
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1 red chilli chopped finely or pinch of chilli flakes</div>
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1 clove of garlic finely chopped</div>
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1 can of chopped tomatoes</div>
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1 med ciabatta cut in half and then quartered</div>
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<br /></div>
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Drizzle a non stick pan with a little olive oil, pan fry the garlic & chilli for 1 min tip in the beans chopped tomatoes into a pan and simmer for 5 mins.. </div>
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Pop ciabatta under the grill and toast one side, turn over and top the 2<sup>nd</sup> side with mozarrella cheese.</div>
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Season bean mixture to taste and pop over the cheese ciabattas … </div>
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<ul class="ul1">
<li class="li1">Student Accommodation can be sparsely kitted out so check out your pots, pans and knives, colander, chopping boards & food storage boxes - many of us have the extra pot, pan and lots of plastic food boxes that we rarely use.. put these to good use by sending them off with your college student.. ( A colander is essential to students for pasta, rice, decanting tuna, beans etc.) </li>
</ul>
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<br /></div>
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Ask your family, friends & neighbours if they have extras sometimes they are only delighted to do a clear out.. </div>
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<br /></div>
<ul class="ul1">
<li class="li1">Take them shopping – many students haven’t a clue about the actual cost of food, up to now many haven’t had the time or the interest. Challenge them with 10 euro and see how many meals they can get the ingredients for… Then take the time to go through the aisles and chiller cabinets, for example when looking at chicken, show them how to compare the prices of whole chickens versus, chicken thighs or chicken breasts. Teach them to look out for specials and be aware of purchasing too much fresh food unless they are prepared to batch cook, soups, curries and freeze them. </li>
</ul>
<ul class="ul1">
<li class="li1">If you have family favorite family recipes why not put them together in a notebook or folder for your son/daughter – these are the foods they have grown up with and love and now going away from home they will have the opportunity to “have a go themselves”.</li>
</ul>
<ul class="ul1">
<li class="li1">Get in and get cooking with them before they head off, up to now many students have done very little cooking and have not to fend for themselves, many still think they can live off college food or convenience a few months of this type of food and you can have a tired, run down broke student who is craving home cooked food on their trips home.. </li>
</ul>
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<br /></div>
<div class="p7">
Soup is a great way to use up leftovers and use up everything in the veggie drawer of the fridge… soup will keep in the fridge for 4 days and it prevents lots of food getting binned and money being frittered away!</div>
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Eggs - scrambled eggs, poached eggs, omlettes baked potatoes with different toppings, pasta w tuna, pasta w parmesan cheese, frozen peas & bacon, </div>
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How to roast a chicken (great specials on whole chickens) Bolognese sauce, chilli con carne, shepherds pie, chicken curry, veggie curry and of course stir fries.. </div>
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<br /></div>
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<br /></div>
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Up on the web…</div>
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Some great easy low cost recipes…</div>
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Pasta w Meatballs homemade tomato sauce, Asian Chicken stir fries, Egg fried rice, Oven baked sticky lime & ginger chicken…. </div>
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Tasty Chilli bean Ciabattas </div>
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<br /></div>
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<b>Simple Survival recipes</b></div>
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<b><br /></b></div>
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<b>Spaghetti with meatballs</b></div>
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<br /></div>
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<br /></div>
<div class="p10">
500g minced beef</div>
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1 handful of breadcrumbs</div>
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1 onion finely chopped</div>
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2 cloves of garlic finely chopped</div>
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2 tbls tomato paste</div>
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1 tbls of pesto (only if you have it)</div>
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2 eggs whisked</div>
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Salt & Cracked black pepper</div>
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½ cup of flour</div>
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Glugs of olive oil</div>
<ol class="ol1">
<li class="li10">Heat a non stick pan and cook the onion for 1 minute then add the garlic and cook for a further minute.</li>
<li class="li10">Pop the minced beef, breadcrumbs, onion, garlic, tomatoe paste, pesto & eggs into a bowl. Use your hands to mix these ingredients well together.</li>
<li class="li10">Roll level teaspoons of the mixture into balls and dust lightly with the flour shake off the excess.</li>
<li class="li10">Heat the oil in a deep frying pan and cook the meatballs in batches, turning frequently until browned all over. Drain on paper towels</li>
</ol>
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<br /></div>
<div class="p10">
Meanwhile make the sauce....</div>
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<br /></div>
<div class="p10">
<b>Tomato Sauce</b></div>
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<br /></div>
<div class="p10">
2 cans of tomatoes chopped</div>
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1 tbls of olive oil</div>
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1 onion finely chopped</div>
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2 cloves of garlic finely chopped</div>
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2 tbls tomato paste</div>
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125 ml veggie stock</div>
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½ glass of red wine </div>
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2 teasp sugar</div>
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1 handful of fresh basil leaves</div>
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<br /></div>
<div class="p10">
500g spaghetti</div>
<div class="p10">
grated parmesean cheese</div>
<ol class="ol1">
<li class="li10">Puree the tomatoes with a hand blender or processor.</li>
<li class="li10">Heat a non stick saucepan with some olive oil add the onion and cook over medium heat until soft and lightly golden, add the garlic and cook for 1 minute. Pop in the wine and cook for a further minute</li>
<li class="li10">Add the tomatoes, sugar, veggie stock & paste to thepan and stir to combine.</li>
<li class="li10">Bring the mixture to the boil & simmer for 30 mins.</li>
<li class="li10">Pop the meatballs into the mixture and simmer for 15 mins.</li>
</ol>
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Cook the spaghetti according to the instructions…</div>
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Transfer the drained spaghetti to a warmed large serving bowl, spoon the meatballs over the spaghetti and scatter with grated parmesean cheese</div>
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<b>Asian Chicken stir fry</b></div>
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This is such a simple easy dish & cooks in about 10 mins… vary the ingredients to whatever veggie you have available. </div>
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<br /></div>
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1 chicken fillet or thigh per person sliced</div>
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1 pepper sliced </div>
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2 scallions sliced diagonally</div>
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1 teasp of grated ginger</div>
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1 tablespoon of peanut oil </div>
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1/2 tbs spoon of honey per person</div>
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1 tbs Oyster sauce per person</div>
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1 teasp of sesame seeds per person</div>
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<i></i><br /></div>
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<i>note: its easier to use less fat in cooking if you use a non stick pan or wok..</i></div>
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<br /></div>
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<li class="li10">Heat the oil stir fry the chicken after 2 mins add the peppers, continue to cook for about 6 mins until peppers are slightly softened.</li>
<li class="li10">Combine the honey & oyster sauce.</li>
<li class="li10"> Pour over the chicken & let it bubble up on the wok takes about 1 minute</li>
<li class="li10">Pop the scallions & ginger into the wok and toss.</li>
<li class="li10"> Just before you are ready to serve heat the sesame seeds in a non stick pan for about 1 minute to toast them and sprinkle over the chicken when plated.. Serve with either rice or noodles. </li>
</ul>
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<b>Egg Fried Rice - serves 4</b></div>
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4 eggs</div>
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1 spring onion chopped </div>
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2 handfuls of frozen peas</div>
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2 handfuls of frozen corn</div>
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(Optional) 1 can of shrimp or cooked bacon or ham</div>
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4 cups of cooked long grain rice</div>
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2 tablespoons of oil.</div>
<ol class="ol1">
<li class="li10">Cook the rice in a large pot of boiling water until aldente, remove from heat, transfer to a large sieve and run under cold water until cool.</li>
<li class="li10">Shake, shake well to drain any excess water and spread out on a baking tray. When completely dry and cold you can transfer to a covered bowl and keep in the fridge for 2 days.</li>
<li class="li10">Beat the eggs with a pinch of salt and a little of the spring onion. </li>
<li class="li10">Cook the frozen peas and corn in a pot of simmering water for 3 mins, drain.</li>
<li class="li10">Heat the wok over very high heat, add the oil and heat until very hot, reduce the heat, add the egg and very lightly scramble.</li>
<li class="li10">Tip in the rice before the egg is set, increase the heat, and stir to separate the rice grains.</li>
<li class="li10">Add the corn, peas and any other veggies or ingredients you are using , continue to cook for 1 minute.</li>
<li class="li10">Transfer to a bowl and garnish with the remainder of the spring onion.</li>
</ol>
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This dish is a complete light meal by itself or is great as a treat with a stirfry or a mixture of Asian dishes.. </div>
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<b>Oven baked Sticky Lime & Ginger Chicken</b></div>
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Serves 2</div>
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<br /></div>
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6 Skinless Chicken thighs</div>
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2 tablespoons of honey</div>
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2 tablespoons of soy sauce</div>
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2 garlic cloves finely chopped</div>
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1 tablespoon of grated ginger</div>
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1 Lime zest & Juice </div>
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<br /></div>
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Preheat oven to 210 degrees or gas 8</div>
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Pop the honey, soy, garlic, ginger & lime into a bowl and combine until smooth .</div>
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Add the Chicken Thighs and mix well – if you have some time leave to marinate (can be left covered in the fridge for 24 hours)</div>
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Transfer to a foil lined baking tray or ceramic baking dish and pop into the oven for 20 mins.</div>
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Serve with steamed basmati rice and broccoli & sugar snaps peas</div>
<br />
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<br /></div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-90748283183930031692015-08-13T02:37:00.003-07:002015-08-13T02:37:27.412-07:002015 Summer Salads<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Beetroot, Radish & Almond Salad</b></div>
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4 Beets - sliced</div>
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6 Radishes – sliced</div>
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3 tbls of flaked almonds</div>
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2 tbls of crème fraiche</div>
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1 tbls of natural yoghurt</div>
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<li class="li1">Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn in colour</li>
<li class="li1">Place the beets & radishes into a bowl</li>
<li class="li1">Combine the crème fraiche & yoghurt until smooth</li>
<li class="li1">Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.</li>
<li class="li1">Transfer to a shallow bowl & decorate the top with the remaining almonds.</li>
</ol>
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<b>Pink Slaw</b></div>
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4 generous handfuls of red cabbage</div>
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4 generous handfuls of white cabbage</div>
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2 tablespoons of crème fraiche</div>
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½ tablespoon of horseradish</div>
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<li class="li1">Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage.. </li>
<li class="li1">Same for the white cabbage</li>
<li class="li1">Combine the Crème Fraiche and horseradish and mix through </li>
<li class="li1">Transfer to a serving bowl with a garnish of any green herb!!</li>
</ol>
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<b>Carmelized red onion & Sweet Potato Salad</b></div>
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3 Sweet potatoes</div>
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8 baby potatoes </div>
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6 cloves of garlic</div>
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1 red onion </div>
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3 tbls of balsamic vinegar</div>
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1 tbls of sticky brown sugar</div>
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Sea Salt</div>
<ol class="ol1">
<li class="li1">Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.</li>
<li class="li1">Slice the red onion thinly removing tough ends etc.</li>
<li class="li1">Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins. Remove when cooked and set aside</li>
<li class="li1">Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.</li>
<li class="li1">Pour the olive oil over the potatoes & garlic ensuring they all have a coating .</li>
<li class="li1">Pop into the oven for about 20 mins or until cooked </li>
<li class="li1">Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…</li>
</ol>
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<b>Fatoush Salad </b></div>
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A Greek inspired salad of diced veggies tossed with a lemon dressing & topped with fried Haloumi cheese.</div>
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2 red peppers cored & diced</div>
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1 cucumber diced</div>
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4 nice ripe vine tomatoes diced</div>
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1 red onion finely chopped</div>
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2 garlic cloves crushed</div>
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2 tablespoons chopped parsley, coriander & mint</div>
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3 Pitta breads grilled, & torn into bite size pieces</div>
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1 tbls olive oil</div>
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4 slices of haloumi cheese, sliced</div>
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Lemon Dressing</div>
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4 tbls olive oil</div>
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2 tbls lemon juice</div>
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1 tbls water</div>
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½ teasp of sugar</div>
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salt & pepper</div>
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Combine the lemon juice, sugar, water, salt and pepper, then gradually whisk in the olive oil.</div>
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Combine all the veggies & herbs in a large bowl and toss with the lemon dressing. Now add your grilled pita bread and combine well until all ingredients are nicely coated. This salad is best left now to infuse for about 20 mins. Just before serving.. heat the oil in a non stick pan and gently fry the haloumi slices.. Transfer salad to a large platter with the haloumi placed on top..</div>
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<b>Buy infused oils - </b>they are a wonderful way of getting flavour easily into salads</div>
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Greek Salad w chilli oil.. Buffalo Mozzarella Salad with lemon oil –</div>
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My favourite salad at the moment – plate of baby leaves topped with buffalo mozzarella slices x 4 – beetroot x 2 sliced , half an avocado sliced, Roma tomatoes, cucumber for crunch - fresh basil leaves – sesame seed, pumpkin seeds – balsamic – honey & little olive oil dressing </div>
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<b>Lettuces and salad</b></div>
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There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wited in the bag & check they are well in date as they tend to not be so good on their last day.</div>
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Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....</div>
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<i>Baby leaf spinach</i></div>
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Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. <br />
</div>
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Suggestions: It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts. Its fantastic tossed thorough penne pasta with some grilled red pepper.</div>
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<i>Cos Lettuce</i></div>
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Cos lettuce is easily recognisable by its elongated leaves, it has a firm, crispy texture and a subtle nutty flavour. It keeps well in the salad drawer of the fridge <br />
Suggestions: It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.</div>
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<i>Frisée</i></div>
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Frisee are curly feathery leaves that range in colour from yellow & white to Yellow & green. They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisee, however if you mix them with other leaves & they provide texture to a salad.</div>
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</div>
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<i>Iceberg lettuce</i></div>
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If your kids don’t like salad try them on Iceberg this summer. Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture .<br />
Suggestions: Try it next time you are making the kids sandwiches with chicken & cucumber ... </div>
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<i>Lamb's lettuce</i></div>
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Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves <br />
Suggestions: Use in mixed salads, try a honey mustard dressing</div>
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<i>Butterhead lettuce</i></div>
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Our traditional lettuce is still growing strong and there are so many varieties. </div>
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Suggestions: use as a salad garnish or with mixed leaves</div>
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<i>Little gem</i></div>
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Is a small compact lettuce with crispy, round leaves. </div>
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Suggestions add crunch to a Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing</div>
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<i>Mizuna</i></div>
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Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.<br />
Suggestions: use in mixed salads and stir-fries.</div>
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<i>Radicchio</i></div>
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Is easily identifiable by it distinctive pinkish, red leaves. Radicchio adds a splash of colour to any bowl of salad. It has a slightly chewy texture, similar to cabbage leaves.<br />
Suggestions: use to mix into salads and as a garnish for a variety of savoury dishes.</div>
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<i>Rocket </i></div>
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Is strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste. It can have quite a strong flavour so a little goes a long way.<br />
Suggestions It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts. Also delicious in salads or hot pasta, serve with goat's cheese or use simply as a garnish</div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-57465361801078961942015-06-22T00:57:00.000-07:002015-06-22T00:57:23.833-07:00BBQ - Marinades and Rubs<div dir="ltr" style="text-align: left;" trbidi="on">
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Enjoy the sunshine … cook up a storm outdoors!!</div>
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One of the greatest pluses of BBQ ing is that everyone can pitch in and its creates an atmosphere that so informal, relaxed and even Mediterranean. </div>
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<b>Marinating …</b></div>
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One of the main reasons is to tenderise the fibres especially in red meat or game which you can marinate for up to 3 days for wonderful flavours and tenderness – this works really well for cheaper cuts of meat..</div>
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Wines, vinegars & citrus juices are fantastic tenderisers. </div>
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Besides tenderising marinating also gives the most amazing flavours..</div>
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Chicken, Pork & veal benefit from being marinated for 24 to a maximum of 48 hours after this their fibres tend to become A bit broken down.</div>
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Fish – you really only need to marinate for 2-3 hours</div>
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Really easy Ideas for marinating…</div>
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<b>Simple lemony honey marinade…</b></div>
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2 lemons juiced , 1 tsp honey, 1 tsp of whole grain mustard pinch of paprika …. Fantastic with chicken.. brush over chicken breasts and leave to marinade in the fridge for a couple of hours.</div>
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<b>Easy Peasy Asian</b></div>
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1 tbls Soy, 1 tsp Oyster Sauce, pinch of Chilli powder & ½ clove of Garlic chopped vvv finely… great with chicken or beef & delicious brushed over skewered veggies..</div>
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<b>Love ....Yoghurt marinades</b></div>
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Natural Organic Yoghurt – great to have a tub handy in the fridge..</div>
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Lemon Pepper marinade - 1 cup yoghurt– clove of garlic chopped finely, juice of 1 lemons plus the zest , lots of black pepper </div>
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Tandoori marinade – 1 cup yoghurt, clove of garlic chopped finely, handful of chopped coriander, 1 tablespoon garam masala, juice of a lime </div>
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Middle Eastern marinade – 1 cup of yoghurt, garlic, 2 teasp of cumin, 1 handful fresh oregano.</div>
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<b><span style="font-size: large;">Herb and spice rubs...</span></b></div>
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A dry mixture of salt, pepper, spices & herbs which adds flavour & texture to meat dishes … </div>
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Meat rubs have gained popularity amongst the BBQ ing crew.. and are a fantastic simple way to add flavour to every day food..</div>
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Use with – Chops, Burgers, Chicken, Steaks etc.</div>
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We all have spices we do not use… Combining ingredients into Meat Spice Rubs is a great way of trying new flavours and using up your spices… as spices loose their flavour with time..</div>
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<b>Try combinations!</b></div>
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1 tablespoon of Sea Salt & 1 tablespoon of Cracked black pepper with smaller quantities of another 3 spices – bring down the quantity of the stronger spices..</div>
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or Oriental..</div>
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1 tbls Seasalt & Cracked black pepper with 1 teaspoon of five spice & ¼ chilli powder</div>
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USE UP…</div>
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mustard seeds, five spice, cumin, coriander, chilli powders, seeds, curry powders, cayenne pepper, turmeric, ginger, nutmeg… Any combination of spices in your cupboard </div>
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<b>The great basic meat rub…</b></div>
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2 tbsps sea salt<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>½ tbsp of cayenne</div>
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2 tbsp brown sugar<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>¼ cayenne pepper</div>
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1 tbsp cumin</div>
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<br /></div>
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Combine and store in an airtight jar… </div>
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<br /></div>
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Drizzle meat with a little oil, sprinkle meat rub a few pinches per portion. 30 mins before cooking..</div>
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<b><br /></b></div>
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<b>Tropical chicken spice rub</b></div>
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2 tbsp ginger</div>
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2 tbsp sea salt</div>
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½ tbsp of brown sugar</div>
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1 tbsp of black pepper</div>
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1 clove of garlic finely chopped</div>
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Zest of fresh orange</div>
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<b>Butterflied Indian spiced BBQ Lamb</b></div>
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2.5kg leb of lamb – butterflied (ask the butcher)</div>
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Ginger chopped </div>
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4 cloves of garlic</div>
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1 tsp, cumin, coriander, turmeric& & paprika spices</div>
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juice of 1 lemon</div>
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4 tablespoons of natural yogurt</div>
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Whizz up all the marinade ingredients in a mini blender or mortar & pestle</div>
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Coat lamb in the marinade and leave for at least 4 hours or overnight..</div>
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Pop flesh down on a hot bbq for 25 mins, flip over for another 15 min. This will produce a lamb that is pink in the centre … or leave it on for another 15 mins for more well done.</div>
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To serve leave the lamb to rest for 15 mins then carve into thick slices and scatter with coriander.</div>
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Serve with a <b>Green Raita</b>, which is a yoghurt chutney with fresh coriander leaves..</div>
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300ml natural yogurt</div>
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2 handfuls of coriander leaves chopped v finely</div>
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2 cloves of garlic chopped v finely</div>
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juice of 1 lemon</div>
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½ peeled cucumber chopped v finely</div>
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Combine and keep in the fridge until serving.. </div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-55420622696189684832015-06-03T12:25:00.001-07:002015-06-03T12:25:06.086-07:00Warm Salads<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Warm Roast Squash Spinach & Feta Salad</b></div>
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1 medium butternut squash</div>
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1 red onion thinly sliced</div>
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2 large handfuls of baby spinach</div>
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2 tbls of pinenuts</div>
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1 orange juiced</div>
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1 handful of feta cheese cubed</div>
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1 tsp of paprika</div>
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1 tbls of oive oil</div>
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1.<span class="Apple-tab-span"> </span>Slice the butternut in half, scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200C, pop the squash on a tray and drizzle with olive oil leave to cook for 15 mins or until cooked.<br />
2.<span class="Apple-tab-span"> </span>Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray onto a plate.<br />
3.<span class="Apple-tab-span"> </span>Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika<br />
4.<span class="Apple-tab-span"> </span>Combine the butternut mixture with the, onion & spinach,<br />
5.<span class="Apple-tab-span"> </span>Scatter the pinenuts and feta gently thru the salad<br />
6.<span class="Apple-tab-span"> </span>Lastly squeeze over the fresh orange juice<br />
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<b>Warm Beetroot, Radish & Roast Almond Salad</b></div>
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4 Beets - sliced</div>
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6 Radishes – sliced</div>
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3 tbls of flaked almonds</div>
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2 tbls of crème fraiche</div>
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1 tbls of natural yoghurt</div>
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<br /></div>
<ol class="ol1">
<li class="li4">Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn in colour</li>
<li class="li4">Place the beets & radishes into a bowl</li>
<li class="li4">Combine the crème fraiche & yoghurt until smooth</li>
<li class="li4">Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.</li>
<li class="li4">Transfer to a shallow bowl & decorate the top with the remaining almonds.</li>
</ol>
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<br /></div>
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<b>Warm Sweet Potato, caramelised red onion & chorizo Salad </b></div>
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<br /></div>
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<br /></div>
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3 Sweet potatoes</div>
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8 baby potatoes </div>
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1 chorizo sausage </div>
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6 cloves of garlic</div>
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1 red onion </div>
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3 tbls of balsamic vinegar</div>
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1 tbls of sticky brown sugar</div>
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Sea Salt</div>
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<br /></div>
<br />
<ol class="ol1">
<li class="li4">Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.</li>
<li class="li4">Slice the red onion thinly removing tough ends etc.</li>
<li class="li4">Chop the chorizo and fry gently in a warm pan for 3 mins each side</li>
<li class="li4">Pop the onion into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins. Remove when cooked and set aside</li>
<li class="li4">Transfer the potatoes to a baking tray and add the garlic cloves unpeeled.</li>
<li class="li4">Pour the olive oil over the potatoes & garlic ensuring they all have a coating .</li>
<li class="li4">Pop into the oven for about 20 mins or until cooked </li>
<li class="li4">Transfer to a bowl and add the caramelised onions, chorizo with oil, balsamic & seasalt… using your hands toss gently until well combined…</li>
</ol>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-36901605589169165492015-05-01T02:45:00.000-07:002015-05-01T02:45:58.854-07:00Fun Tex Mex Food<div dir="ltr" style="text-align: left;" trbidi="on">
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Whip up some Mexican food this long weekend... great, easy & fun food for sharing....!</div>
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<br /></div>
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I particularly enjoy cooking <b>TEX MEX </b>because its got so much flavour but still tastes very light & yet flavoursome. I also love the idea of sharing dishes in the centre of the table with everyone digging in and making their own parcels of food…. </div>
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<b>Nachos…</b></div>
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The easiest fun food - put together in minutes..</div>
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<br /></div>
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Layered corn chips on a heat proof platter with: </div>
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<br /></div>
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Ground beef, shaved red onion, thinly sliced red peppers, cherry tomatoes, sweetcorn, grated mozzarella – or</div>
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Vegetarian.... Grated Mozzarella Cheese, tomatoes, shaved red onion, peppers, sweetcorn, </div>
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<br /></div>
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Pop under the grill wait for cheese to melt and then top with sour cream, salsa, refried beans, guacamole ... </div>
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Alternatively pop into little bowls on the side ... </div>
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<b>Best Guacamole </b></div>
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1 chilli, bunch of coriander chopped, 2 tomatoes finely chopped, 1 onion finely chopped, ½ lime juice, 3 ripe avocados..</div>
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Use a pestle and mortar or a blender and mix chillies, coriander, tomatoes and a little salt to a fine paste, add the lime juice transfer to a bowl and mash in the Avocados (that simple)</div>
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<span class="s1"><b>Make your own Refried beans..</b></span></div>
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Pinto beans are the most common bean in the US and in Mexico they are the traditional bean used to make refried beans..</div>
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Pop beans into a colander and wash under a running tap</div>
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Quick soak, place in a saucepan, fill with 2 cups water per 1 cup dried bring to the boil for 2 mins, remove from heat cover with a lid and let stand for 2 hours before cooking... </div>
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Or alternatively soak overnight min 8 hours... </div>
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<br /></div>
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Or alternatively, if you are in a hurry, use a can of pinto beans..</div>
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Drain beans, heat some oil in a non stick pan pop in a clove of finely chopped garlic, shaved red onion & a little chilli powder cook for 5 mins until onions are nice and translucent, pop the beans into the mixture with a little chicken stock (couple of tablespoons) cook until warmed through then simply transfer to a bowl mash with a potato maser and add some extra stock if needed – finish off with some chopped coriander..</div>
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<b>Tomato Salsa</b></div>
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<b><br /></b></div>
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½ red onion vvv finely chopped</div>
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1 clove of garlic vvv finely chopped</div>
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10 cherry or vine tomatoes chopped (or deseeded)</div>
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½ lime juiced1 tbls of coriander chopped</div>
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1 red chilli deseeded & finely chopped (optional)</div>
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1 handful of fresh torn basil</div>
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Gently combine all of the ingredients into a bowl and leave to stand for 30 mins this will allow the flavours to develop.</div>
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<b>Mexican Chicken & Veggie Wraps </b></div>
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Chicken breast, peppers & courgettes stir fried with red onion & garlic and with cumin, chilli, paprika, lime juice, tomatoes seasoned with fresh coriander….</div>
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<i>Vegetarian Option</i><i>: Swap the chicken breast for 2 cups of chick peas & 1 cup of kidney beans….. </i></div>
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<b>Enchiladas…</b></div>
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<b><br /></b></div>
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An enchilada is simply tortilla rolled around a filling and covered with a chilli pepper tomato sauce then pop them in a casserole dish.</div>
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Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations. I love to fill them with stir fried turkey mince with finely chopped onions, chillies, baby peppers and a little spicy tomato sauce </div>
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They are also then great served with bowls of salad, sour cream, salsa and guacamole.</div>
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<b>Spicy Tomato Pepper Chilli Sauce</b></div>
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<br /></div>
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1 Can of chopped tomatoes</div>
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1 red chilli deseeded and finely chopped</div>
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3 red peppers </div>
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1 red onion finely chopped</div>
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1 clove of garlic finely chopped</div>
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1 teaspoon of ground cumin</div>
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<br /></div>
<br />
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Saute the onion, garlic and red peppers until tender, add the ground cumin and continue to cook for 2 mins... then pop in the tomatoes – cook for a further 10 mins on a simmer.. cool a little and blend until smooth – bring back to the cooker and simmer until thickened.. </div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-67556649622968494352015-04-02T06:52:00.001-07:002015-04-02T06:52:50.306-07:00Happy Easter 2015 !<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>For The Kiddies.... Easter Chocolate Cornflake Clusters Nests</b></div>
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<br /></div>
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8 large handfuls of cornflakes</div>
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2 tbls of golden syrup</div>
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1 tbls of butter</div>
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4 handfuls of chocolate buttons/or cooking chocolate</div>
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40 candy coated chocolate eggs</div>
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<br /></div>
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Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.</div>
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Stir constantly until melted and combined</div>
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Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.</div>
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Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced</div>
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Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.</div>
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<b>Spring Lamb with a fresh garden herb marinade. </b></div>
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1 leg of spring lamb </div>
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Herb Marinade</div>
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1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.</div>
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½ cup of olive oil</div>
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Salt & Plenty of freshly ground pepper</div>
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4 cloves of garlic</div>
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<br /></div>
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Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store for 2/3 days in a covered container in the fridge.</div>
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Preheat the oven to 180c/350f gas 4.</div>
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Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra. </div>
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<b>Easy Peasy Homemade Mint Sauce</b></div>
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1 tablespoon of finely chopped mint</div>
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2 teaspoons of sugar</div>
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4 tablespoons of boiling water</div>
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1 tablespoon of lemon juice</div>
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Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving. </div>
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<b>Potato Bake w mushrooms & parmesan</b></div>
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6 potatoes sliced </div>
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2 clove of garlic bashed and finely chopped</div>
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2 large handfuls of chopped mushrooms, </div>
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1.5 cup of cream</div>
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3 tablespoons of parmesan cheese</div>
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Salt N pepper & a little butter for greasing the dish</div>
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<br /></div>
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Sauté the mushrooms & 1 clove of garlic in a pan for about 1 min in a little olive oil.. </div>
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Rub the butter all over your ovenproof dish and lay the 1<sup>st</sup> layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms. </div>
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Heat the cream with a little garlic and pour over the mixture and top with the grated Parmesan cheese.</div>
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Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!! </div>
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Is equally delicious as a main meal itself with some green steamed veggies!! </div>
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<b>Easter Chocolate Mud Cake</b></div>
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200g butter, chopped</div>
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200g dark chocolate, chopped</div>
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30g cocoa powder, sifted</div>
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60ml water</div>
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1 tsp vanilla essence</div>
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1tsp coffee</div>
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220g caster sugar</div>
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3 eggs</div>
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115g self raising flour, sifted</div>
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Pre heat oven to 160. </div>
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Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.</div>
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Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.</div>
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Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.</div>
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Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool</div>
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<b>Chocolate Ganache</b></div>
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150g dark chocolate</div>
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125ml cream</div>
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Decoration: 30 Mini Candy Coated Eggs</div>
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Method</div>
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Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and </div>
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Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour) </div>
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Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder</div>
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<i><br /></i></div>
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<i>Cooks Notes:</i></div>
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<br /></div>
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This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.</div>
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Cut small slices as its very rich and can be served with cream or ice cream…. </div>
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A Fantastic idea to use up any leftover Easter Eggs…</div>
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<b>Chocolate Fondue… </b></div>
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200g of dark Chocolate broken into pieces</div>
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Or a mixture of dark and milk</div>
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150ml carton of cream</div>
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<br /></div>
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Fruit of your choice - Strawberries, grapes, bananas, kiwi </div>
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Marshmallows or Amaretti biscuits </div>
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Melt chocolate in a heatproof bowl over simmering water.</div>
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Combine cream with the chocolate- stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert. </div>
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Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm. </div>
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<br /></div>
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Thread the fruit onto cocktail sticks with marshmallows if you wish.. surround about the chocolate and let people pick up the fruit with the sticks and dip in the chocolate mixture … Yummy!!!</div>
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<br /></div>
<br />
<div class="p1">
Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.</div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-81297009667911366872015-03-05T00:44:00.001-08:002015-03-05T00:44:14.530-08:00Hot Pots and Casseroles<div dir="ltr" style="text-align: left;" trbidi="on">
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Lets get back to basics and create heartwarming old fashioned dinners that will have everyone hitting the pot for seconds!</div>
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<br /></div>
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Casseroles are basically slow cooked meat and veggies started over the stove and then transferred to the oven. You can either start them off in saute pans or use one of those casserole dishes that can be used on the stove an then transferred to the oven.</div>
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Another method is to use a slow cooker – so you begin by saute off the veggies & meat in a non stick pan and then transfer to the slow cooker covering with liquid. I’m a great fan of the slow cooker as dinner is ready when I come home in the evening – I open the door and you are hit by fantastic cooking aromas, its like theres someone in the kitchen getting dinner ready! How good is that on a dark cold wet winter’s night..</div>
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You need a Liquid – Stock, Wine, Water, Tomatoes, </div>
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Herbs Rosemary, Thyme, Bay leafs, </div>
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Spices – paprika, cumin, coriander, chilli, </div>
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Chopped garlic – finley chopped onion</div>
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<br /></div>
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<i><b>Casserole Preparation...</b></i></div>
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<br /></div>
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Trim the meat of any fat – cut into even sized cubes</div>
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Dust meat with flour salt & pepper</div>
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Pop a little oil on a non stick pan and heat</div>
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Add the meat in batches and seal on all sides</div>
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Remove meat from heat and place on kitchen paper</div>
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Pop onions, garlic, celery, carrot to the pan and cook for 5 mins or until nicely fragrant and glossy.</div>
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Add the meat and veggies to a casserole dish or slow cooker</div>
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You need a Liquid – Stock, Wine, Water, Tomatoes, Herbs, Spices</div>
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<br /></div>
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If using a slow cooker follow the instructions.</div>
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<br /></div>
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Beef Casserole – oven takes about 2 hours</div>
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Chicken Casserole – oven takes about 1 hour</div>
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Veggie Casserole – oven takes about 45 minutes</div>
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<br /></div>
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<b>Chicken Casserole </b></div>
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<br /></div>
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Whole chicken cut into pieces , ½ cup of white wine, about 1/2 litre of chicken stock, 1 can of tomatoes, 1 clove of garlic finely chopped, 1 finely chopped red onion, teasp of paprika, salt & pepper.</div>
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or a </div>
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Chicken Provencal with black olives, tomatoes, fresh basil… </div>
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<br /></div>
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<b>Beef Casserole </b></div>
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<br /></div>
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1kg stewing steak cubed, ½ litre of beef stock, 1 glass of red wine, chopped garlic, onions, diced celery, carrots & sliced mushrooms, 1 small bunch of thyme & bay tied together with a string or popped in a little muslin cloth, salt & pepper.</div>
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<span class="Apple-tab-span"> </span> </div>
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See recipe for Beef Bourguignon later in this blog... or how about a Beef Stroganoff?</div>
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<br /></div>
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<b>Veggie Casserole </b></div>
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<br /></div>
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Garlic, onions, veggie stock, peppers, celery, carrots, lentils, butternut squash, chickpeas, can of tomatoes, teaspoon of cumin & paprika.</div>
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<br /></div>
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<i>Finishing touches..</i></div>
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Add a 1 tablespoon of fresh or sour cream 5 mins before you serve</div>
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Chop some fresh chives, flat leaf parsley, coriander or </div>
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<br /></div>
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<b>Coq Au Vin – A Classic French Country Dish</b></div>
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<b>Serves 4</b></div>
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<b><br /></b></div>
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4 Generous pieces of chicken (skin on)</div>
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4 slices of bacon </div>
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3 good handfuls of mushrooms sliced</div>
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10 small onions or shallots (peeled) </div>
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¼ cup of brandy - warmed</div>
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½ bottle of red wine</div>
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1-½ cups of chicken stock</div>
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Bouquet Garni </div>
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= about 3 / 4 parsley sprigs, 2 Thyme, & 2 Bay leaves tied together – (wonderful flavours)</div>
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1 tbls tomato puree</div>
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2 tbls butter</div>
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Few grinds of fresh black pepper</div>
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1 tsp salt</div>
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<br /></div>
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Garnish</div>
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2 tbls of parsley</div>
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<span class="s1"></span><br /></div>
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<i>Method….</i></div>
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<br /></div>
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Preheat oven to 180 c /gas 4 / 350F… On the Cooker Top _ in a flameproof casserole dish melt 1 tbls of butter and fry off the bacon – remove with a slotted spoon & reserve.. </div>
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<br /></div>
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Pop the Chicken pieces in and brown off in the butter – takes about 5 /6 mins – CAREFULLY pour over the brandy and cook for a further 2 mins. </div>
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Return the bacon back to the casserole and pour over the stock, wine & bouquet garni. Stir well, Cover the casserole and pop in the oven for about 40 mins. </div>
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<br /></div>
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Meanwhile cook off the onions and mushrooms by melting 1 tbls of butter in a pan and add the onions & cook for about 6 mins until golden brown. Now add the chopped mushrooms and continue to cook for a further 4 mins.. </div>
<div class="p2">
<br /></div>
<div class="p1">
Remove the casserole from the oven and add the onion & mushroom mixture, salt, pepper & tomato puree, continue to cook on the cooker top with the lid off for about 10 mins this will help reduce the sauce. (remove the bouquet garni prior to serving) </div>
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<br /></div>
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To Serve: Scatter some chopped parsley over the top & Transfer the entire casserole dish to the table.</div>
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<br /></div>
<div class="p2">
<br /></div>
<div class="p1">
<b>Red lentil & Sweet Pepper Casserole</b></div>
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<b><br /></b></div>
<div class="p1">
2 teasp sunflower oil<span class="Apple-tab-span"> </span><span class="Apple-tab-span"></span>1 red pepper cubed</div>
<div class="p1">
1 onion chopped<span class="Apple-tab-span"> </span><span class="Apple-tab-span"></span><span class="Apple-tab-span"></span>1 yellow pepper cubed</div>
<div class="p1">
2 garlic cloves<span class="Apple-tab-span"> </span><span class="Apple-tab-span"></span><span class="Apple-tab-span"></span>1 orange pepper cubed</div>
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2 tbls of curry powder <span class="Apple-tab-span"> </span><span class="Apple-tab-span"></span>1 courgette diced</div>
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150g (5oz) red lentils<span class="Apple-tab-span"> </span><span class="Apple-tab-span"></span>1 carrot cubed </div>
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600ml 1pt veggie stock<span class="Apple-tab-span"> </span><span class="Apple-tab-span"></span> 2 tbls fresh coriander</div>
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1 can chopped tomatoes - whizzed</div>
<div class="p2">
1 ½ tablespoons almond flakes toasted</div>
<div class="p1">
Salt & ground black pepper </div>
<div class="p5">
<br /></div>
<div class="p1">
Heat the oil in a non stick pot and cook the onion for about 2 mins then pop in the garlic & stir in the curry powder, cook for about another min. Now toss in the all veggies and combine with the onion mixture ensuring you get all the veggies coated with the onion mixture. </div>
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<br /></div>
<div class="p1">
Add your stock, tomatoes & lentils, & cook on a medium heat until lentils are soft which takes about 20 mins, </div>
<div class="p2">
<br /></div>
<div class="p1">
Season with a little salt & pepper, fold in the coriander and continue to simmer until sauce reached the consistency you like!!</div>
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<br /></div>
<div class="p1">
If you would like dress up this dish why not pop a handful of flaked almonds on a non-stick pan for about 2 mins until toasty… serve in a bowl with flaked almonds scattered on top.</div>
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<br /></div>
<div class="p1">
Serve with steamed basmati rice</div>
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<br /></div>
<div class="p1">
<b>Beef</b></div>
<div class="p2">
<br /></div>
<div class="p1">
I’d buy topside for the beef and ask the butcher to trim it for you if not do it yourself as is really important to have small pieces of tender beef! </div>
<div class="p2">
<br /></div>
<div class="p1">
<b>Donelli’s Beef Bourguignon</b></div>
<div class="p2">
<i><b>Serves a crowd or great for freezing… </b></i></div>
<div class="p3">
Serves 10 </div>
<div class="p2">
<br /></div>
<div class="p1">
2.5 kg beef</div>
<div class="p1">
1 small piece of lean bacon .5 kg trimmed and cut into cubes</div>
<div class="p1">
15 shallots peeled & sliced in half </div>
<div class="p1">
5 handfuls of mushrooms sliced</div>
<div class="p1">
3 cloves of garlic bashed & finely chopped</div>
<div class="p1">
1 handful of all purpose flour</div>
<div class="p1">
1 bottle of red wine</div>
<div class="p1">
6 ladles of beef stock </div>
<div class="p1">
1 handful of fresh thyme</div>
<div class="p1">
Salt, Pepper</div>
<div class="p2">
<br /></div>
<div class="p1">
1. Heat a tablespoon of olive oil, in a large non stick pot, add the shallots and cook for 5 mins turning continually on medium heat, add the garlic and cook for a further 2 mins.</div>
<div class="p1">
2. Season the beef with salt, pepper & flour, pop into the shallot mixture, cook until browned on all sides. Add the cubed bacon and cook briefly for 2 mins.</div>
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3. Add the wine to the mixture with a couple of ladles of stock and bring to the boil, simmer.</div>
<div class="p1">
4. Slice the mushrooms and cook off in a non stick pan pop aside until ready to use.</div>
<div class="p1">
5. Simmer with the lid off for about 1.5 hours, ensure beef is submerged in the liquid, if not add some more beef stock, after 1.5 hours test the beef is tender if not continue to cook ( test that the beef is tender is if it can be cut with a fork)</div>
<div class="p1">
6. Add the mushrooms & thyme, bring up to the boil and serve or </div>
<div class="p2">
<br /></div>
<div class="p1">
If keeping this for serving at a later stage, cool in containers with lids off in the coolest place in the house, only pop into the fridge when totally cool..</div>
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<br /></div>
<div class="p1">
Serve with steamed rice or roasty garlic potatoes & a green veggie....<br />
<div>
<br /></div>
</div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-78880485740149038262015-02-17T01:36:00.001-08:002015-02-17T01:36:24.857-08:00Pancake Tuesday<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="p1">
Shrove Tuesday, which is a Tuesday in Feb or March depending on the Easter Calendar – its always the day before Ash Wednesday, the beginning of lent and Shrove comes from the word Shrive which means confess.</div>
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<br /></div>
<div class="p1">
Is also known as Pancake Tuesday</div>
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<br /></div>
<div class="p1">
Mardi Gras is French for Fat Tuesday – which was the last night of eating richer foods before fasting for lent from Ash Wednesday..</div>
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<br /></div>
<div class="p2">
<i><b><br /></b></i></div>
<div class="p1">
<i><b>No Weigh Pancake Recipes..</b></i></div>
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<br /></div>
<div class="p1">
Tips..</div>
<div class="p2">
<br /></div>
<ul class="ul1">
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span>Use the same cup/mug to measure the flour and the milk</li>
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span>Wipe the pan with kitchen paper between pancakes</li>
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span>Transfer cooked pancakes to a baking tray and keep warm in the oven</li>
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span>You can make pancakes and reheat later in the oven or microwave</li>
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span>If you would like fluffy American style pancakes use self raising flour</li>
<li class="li1"><span class="s1">•<span class="Apple-tab-span"> </span></span>Add a pinch of salt and pepper for savoury pancake</li>
</ul>
<div class="p2">
<br /></div>
<div class="p1">
<b>Ingredients..</b></div>
<div class="p2">
<br /></div>
<div class="p1">
1 large egg</div>
<div class="p1">
1 cup of plain flour </div>
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1 cup of milk semi skimmed</div>
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Butter to cook </div>
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<br /></div>
<div class="p1">
Crack the egg into a mixing bowl, add the flour and half the milk Whisk up and continue to add the remainder of the milk as you are whisking.. </div>
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<br /></div>
<div class="p1">
Put a large non stick pan on medium heat and pop a teaspoon of butter on pan</div>
<div class="p1">
When the butter is melted – use a ladle to spoon the batter onto the pan – each ladle make one pancake – you can cook 2 or 3 on the same pan..</div>
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<br /></div>
<div class="p1">
Cook for 1 minute then flip over and cook again for 1 min</div>
<div class="p2">
<br /></div>
<div class="p1">
Pop cooked pancakes on a baking tray covered with foil and keep warm in the oven.</div>
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<br /></div>
<div class="p2">
<br /></div>
<div class="p1">
<b>Pancake Toppings...</b></div>
<div class="p2">
<br /></div>
<div class="p1">
Sugar & lemon – try butter with a little lemon zest</div>
<div class="p1">
Pop a handful of blueberries into the batter</div>
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Bacon & Maple syrup</div>
<div class="p1">
Chocolate & banana</div>
<div class="p1">
Chocolate peanut butter and banana</div>
<div class="p2">
<br /></div>
<div class="p1">
Savoury</div>
<div class="p1">
Classic Cheese & ham </div>
<div class="p1">
Wilted baby spinach & mushroom cream</div>
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Ham leek and mushroom crepe with parmesan cheese </div>
<div class="p2">
<br /></div>
<div class="p2">
<br /></div>
<div class="p1">
<b>Quesadilla pancakes</b></div>
<div class="p2">
<br /></div>
<br />
<div class="p3">
One pancake sprinkle with cheese, salsa, shaved red onion, & coriander top with another pancake to make a sandwich– pop in the oven for a few mins until cheese is melted...cut into quarters and serve with sliced avocado, and spicy beans.</div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-49631026640475246772015-02-12T00:05:00.000-08:002015-02-13T06:14:03.214-08:00Valentine’s Day 2015 - Food for Love<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Valentine’s Indoor Picnic </b></div>
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<br /></div>
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Celebrate Valentines with a difference !</div>
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<br /></div>
<div class="p2">
<i>Create an Indoor picnic :</i></div>
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<br /></div>
<div class="p2">
Cover a coffee table with a tablecloth, placemats, shimmery material, or even a single duvet cover </div>
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<br /></div>
<div class="p2">
Its time to get out some candles, lanterns, tee lights, cushions etc. Pop on some romantic music....</div>
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<br /></div>
<div class="p2">
Menu….</div>
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<br /></div>
<div class="p2">
Oven Baked Brie, Camembert or Mont D’or</div>
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Served with a selection of </div>
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Grilled veggies, olives, salad , crusty bread & charcuterie</div>
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<br /></div>
<div class="p2">
You will need....</div>
<div class="p2">
1 box of camembert or brie </div>
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1 loaf of fresh crusty bread or fresh bread rolls</div>
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1 bowl of fresh rocket or baby leaf salad</div>
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Small bowl of marinated olives</div>
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2 grilled red peppers</div>
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Mixture of charcuterie, salami, coppa, Parma ham bressola etc.</div>
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<br /></div>
<div class="p2">
1.<span class="Apple-tab-span"> </span>Pop the cheese into a warmed oven of 180 for 10 <span class="Apple-tab-span"> </span>mins</div>
<div class="p2">
2.<span class="Apple-tab-span"> </span>Pop the crusty bread into the oven for 5 mins</div>
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3.<span class="Apple-tab-span"> </span>Toss the salad gently in a little balsamic</div>
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4.<span class="Apple-tab-span"> </span>Pop the peppers on a little serving dish and also the olives.</div>
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5.<span class="Apple-tab-span"> </span>Lay the charcuterie out on a wooden board or platter.</div>
<div class="p2">
6. When cheese & bread are warmed pop on the wooden board or platter with spoons for scooping.</div>
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<br /></div>
<div class="p2">
Sparkling wine or champagne works so well with the texture and smoothness of the cheese. Enjoy.. </div>
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<br /></div>
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<br /></div>
<div class="p3">
<br /></div>
<div class="p2">
<b>Chocolate Fondue with fresh berries & marshmallows</b></div>
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<br /></div>
<div class="p2">
1 ½ bars of good quality dark chocolate </div>
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2 tbls of cold butter in little cubes</div>
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Zest of an orange (if you have it)</div>
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1 handful of fresh berries</div>
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1 handful of marshmallows</div>
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<br /></div>
<div class="p2">
Break the chocolate into squares and pop into a small bowl over simmering water. When the chocolate is melted add the butter cube by cube. The chocolate will take on a nice glossy shine.</div>
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<br /></div>
<div class="p2">
Pop the bowl onto a plate surrounded by the berries and marshmallows with some cocktail sticks to pierce the berries and mallows…</div>
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<br /></div>
<div class="p2">
This is a fab dessert as its so romantic to share and the mixture of flavours work really well..</div>
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<br /></div>
<div class="p2">
If you happen to have a fondue set in your cupboard this is the perfect opportunity to use it! </div>
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<br /></div>
<div class="p3">
<i></i><br /></div>
<div class="p2">
<b>Sensational Chocolate Puddings... </b></div>
<div class="p2">
Makes 6 </div>
<div class="p2">
Cooks Notes</div>
<div class="p3">
<br /></div>
<div class="p2">
These little puds need to be served straight from the oven.</div>
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<br /></div>
<div class="p2">
Its really important to not overcook them so the best way is to either set the timer or really watch the time & bake for exactly 12 mins.. They should be moist & saucy in the centre.. </div>
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<br /></div>
<div class="p2">
Serve with a little bowl of whipped cream or ice cream on the side...</div>
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<br /></div>
<div class="p2">
They need to be chilled for a minimum of 4/5 hours, however you can make and chill for up to 2 days!! </div>
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<br /></div>
<div class="p2">
You will be an absolute pudding God/Goddess when you produce these little delights!!!!</div>
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<br /></div>
<div class="p2">
All you need is...</div>
<div class="p2">
250g butter</div>
<div class="p2">
5 eggs</div>
<div class="p2">
75g caster sugar</div>
<div class="p2">
250g chocolate.. 70% cocoa</div>
<div class="p2">
50g plain flour</div>
<div class="p3">
<br /></div>
<div class="p2">
Preheat oven to 180</div>
<div class="p3">
<br /></div>
<div class="p4">
<br /></div>
<div class="p5">
Method... Delish Choco Puddings..</div>
<div class="p4">
<br /></div>
<div class="p4">
<br /></div>
<div class="p5">
1.<span class="Apple-tab-span"> </span>Whisk up the eggs until pale then add the sugar and whisk until well combined. </div>
<div class="p6">
2.<span class="Apple-tab-span"> </span>Half fill a medium pot with water, put the chocolate & butter into a heat proof bowl, and pop over the heat mixing slowly to combine. </div>
<div class="p6">
3. When melted take off the heat and slowly add egg mixture beating until smooth. </div>
<div class="p6">
4. Then gradually fold in the flour.. Pour into buttered little ovenproof dishes and chill for 4/5 hours /overnight or up to 2 days </div>
<div class="p6">
5. When ready to have dessert…. Pop into the oven on a tray for exactly 12 mins @ 180 </div>
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<br /></div>
<div class="p3">
<br /></div>
<div class="p2">
<b>Treat your loved one to Breakfast in Bed....</b></div>
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<br /></div>
<div class="p2">
Breakfast in bed ..</div>
<div class="p3">
<br /></div>
<div class="p2">
Baked eggs w spinach and tomato</div>
<div class="p3">
<br /></div>
<div class="p2">
2 handfuls of baby spinach</div>
<div class="p2">
2 eggs</div>
<div class="p2">
6 cherry tomatoes squashed</div>
<div class="p3">
<br /></div>
<div class="p3">
<br /></div>
<div class="p2">
Wilt the spinach – pop in a colander and pour over the boiling water – squeeze out the excess water and pop into two ramekins.</div>
<div class="p3">
<br /></div>
<div class="p2">
Squash the cherry tomatoes into a bowl using your finger.. Season the tomatoes and pop in on top of the spinach..</div>
<div class="p2">
Make a well in the cent of each ramekin and crack in a egg. Bake for 10/12 mins or until eggs are softly set – serve with toast or crusty bread.</div>
<div class="p3">
<br /></div>
<ul class="ul1">
<li class="li2"><span class="s1">•<span class="Apple-tab-span"> </span></span>Fresh Orange juice – add some cranberry juice, or a lemon & lime for a zingy flavour – splash out and buy a cheapy bottle of sparkling wine ... </li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s1">•<span class="Apple-tab-span"> </span></span>Cinnamon Toast or try a Brioche – 2 tbls soft butter combined well with 1 teasp of ground cinnamon. Spread toast or brioche with butter and grill... </li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s1">•<span class="Apple-tab-span"> </span></span>French Toast – use French Bread, Brioche (look out for those little brioche fingers choc ones avail too!) or any crusty bread.. All you need is for 6 slices is 2 eggs - half cup of milk, whisk & dip slices of crusty bread – fry in a little butter until golden brown – try it with mixed berries & a little sugar or crispy bacon</li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s1">•<span class="Apple-tab-span"> </span></span>Scrambled eggs –1 tbls of milk/cream per egg... whisk up and pop into a non stick saucepan over medium heat, keep stirring do not be tempted to leave as it only takes 30 secs to RUIN!! </li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s1">•<span class="Apple-tab-span"> </span></span>Bulk Scrambled eggs up by adding some smoked salmon/ crispy bacon or chorizo and try them with brioche buns, croissants or focaccia bread toasted, or brown bread.</li>
</ul>
<div class="p7">
<br /></div>
<div class="p3">
<br /></div>
<div class="p2">
<b>Classic French toast with fresh berries</b></div>
<div class="p2">
Serves 2</div>
<div class="p3">
<br /></div>
<div class="p2">
2 eggs</div>
<div class="p2">
1/2 cup of milk</div>
<div class="p2">
4 thick slices of thick white bread, brioche, or panettone</div>
<div class="p2">
1 tbls of butter</div>
<div class="p2">
2 handfuls of fresh berries</div>
<div class="p3">
<br /></div>
<ol class="ol1">
<li class="li2">Whisk the eggs together with the milk.</li>
<li class="li2">Place the bread in a shallow dish</li>
<li class="li2">Pour the mixture over the top and allow it to soak right thru, turn it over to ensure.</li>
<li class="li2"> Heat a large non stick pan and melt the butter, add the bread and cook for about 1 min until golden then turn over and cook for about another min. </li>
<li class="li2">Transfer to plates and top with any kind of fresh berries you have, strawberries, raspberries, blueberries etc….</li>
</ol>
<div class="p2">
Or make a berry sauce:</div>
<div class="p2">
2 cups of mixed berries</div>
<div class="p2">
¼ cup icing sugar</div>
<div class="p2">
1 tablespoon of lemon juice</div>
<div class="p3">
<br /></div>
<div class="p2">
Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer..</div>
<div class="p3">
<br /></div>
<div class="p3">
<br /></div>
<div class="p3">
<br /></div>
<div class="p2">
<span class="s2"><b>Pepper Crusted Fillet/Striploin Steaks</b></span></div>
<div class="p3">
<br /></div>
<div class="p2">
The secret to a good steak is to buy a good steak </div>
<div class="p2">
Ask your butcher they are there to help!</div>
<div class="p3">
<br /></div>
<div class="p2">
Age of the steak – hung for 21 days to 35 </div>
<div class="p2">
Good beef should be deep red in colour</div>
<div class="p3">
<br /></div>
<div class="p2">
Beef should have good marbling –a good layer of creamy white fat around the top of the striploin/sirloin is essential </div>
<div class="p3">
<br /></div>
<div class="p2">
2 x Fillet Steaks/Striploin or Ribeye</div>
<div class="p2">
Coarse Salt & fresh cracked black pepper</div>
<div class="p2">
Splash of olive oil</div>
<div class="p3">
<br /></div>
<div class="p2">
Drizzle the steak with olive oil then season on both sides with Course Sea Salt, Cracked black Pepper </div>
<div class="p3">
<br /></div>
<div class="p2">
Heat the oil in a small pan medium high heat. Cook steak for 3 to 4 mins each side for medium rare </div>
<div class="p2">
or more to your liking…</div>
<div class="p3">
<br /></div>
<div class="p3">
<br /></div>
<div class="p2">
<span class="s2"><i>Red wine cracked pepper jus</i></span></div>
<div class="p3">
<br /></div>
<div class="p2">
Its best to make the red wine jus first as you can leave it to rest.</div>
<div class="p3">
<br /></div>
<div class="p2">
1 cup of red wine</div>
<div class="p2">
4 cubes of cold butter</div>
<div class="p2">
Salt & lots of cracked black pepper</div>
<div class="p3">
<br /></div>
<div class="p2">
Place the wine in a small saucepan, boil until reduced by half, takes about 6 mins.</div>
<div class="p3">
<br /></div>
<div class="p2">
Remove from the heat and add the butter bit by bit until butter is melted and sauce is thickened. Season with salt & pepper.... and its ready to go!!</div>
<br />
<div class="p10">
<b></b><br /></div>
</div>
Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-55719372967243380412014-11-27T02:34:00.006-08:002014-11-27T02:34:57.668-08:00Festive Pressie Ideas<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="p1">
Limoncello – traditional lemon liqueur originating from the Amalfi Coast</div>
<div class="p2">
<br /></div>
<div class="p1">
Cranberry Relish – great gift to give family or friends – stores for the next 4 weeks fantastically </div>
<div class="p2">
<br /></div>
<div class="p1">
Apple & Walnut Marmalade – delicious with cheeses</div>
<div class="p2">
<br /></div>
<div class="p1">
Wonderful Italian Chocolate Christmas Cake </div>
<div class="p1">
If youre not into Traditional Christmas Cake why not try this..</div>
<div class="p1">
-A rich chocolate cake with the festive flavours of cinnamon, orange and brandy..</div>
<div class="p2">
<br /></div>
<div class="p2">
<br /></div>
<div class="p1">
<b>Limoncello</b></div>
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Limoncello is a traditional lemon liqueur, originating from the Amalfi Coast in Italy. Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncello Liqueur recipe its actually a vv simple recipe and uses few ingredients.</div>
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Keep Limoncello in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!</div>
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You just need a little time and patience ... the end result is worth it...</div>
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So here’s what you need...</div>
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8 unwaxed lemons</div>
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500ml of vodka</div>
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2 cups of caster sugar</div>
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2 cups of water</div>
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Soak the lemons in cold water for 1 hour, remove and dry well.</div>
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Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.</div>
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Pop the peel into a large jar and cover with 350ml of vodka. Cover and allow to stand in a cool dark place for 3 days.</div>
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3 days later</div>
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Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.</div>
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Reduce the heat, and simmer for 20 mins. Allow to cool completely. </div>
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Add the syrup to the vodka/peel mixture and combine really well.</div>
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Allow to stand again in a cool dark place for 2 days.</div>
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2 days later</div>
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Add the remaining vodka, 150ml to the jar. Allow to stand again in a cool dark place for 2 days.</div>
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2 days later</div>
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Filter the mixture through muslin and use a funnel to pop the liquid into a bottle. </div>
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I buy some of those flip top bottles and it looks great in them...</div>
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Leave to Stand in a cool dry place for 1 week before popping into the freezer.</div>
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<b>Cranberry port and orange relish</b></div>
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450g Cranberries </div>
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Juice and zest of 3 oranges</div>
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1 piece of fresh ginger peeled and halved (bout the size of your thumb)</div>
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75g caster sugar</div>
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3tbs port</div>
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<li class="li1">Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved. </li>
<li class="li1">Bring to the boil and stir again, cover and simmer for 5 mins. </li>
<li class="li1">When cool remove the ginger. </li>
<li class="li1">Pop into a clean sterilised jar and store in the fridge for up to 3 weeks..</li>
</ol>
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Make addition batches and tie jars with festive ribbons to make great gifts..</div>
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<span class="s1"><b>Apple & Walnut Marmalade… </b></span></div>
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Delicious with cheeses.. </div>
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450g red eating apples</div>
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60g unsalted butter</div>
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juice and zest of unwaxed lemon</div>
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75g soft brown sugar</div>
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125g walnuts chopped roughly</div>
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2 tbs of brandy</div>
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<li class="li1">Cut apples into quarters.. don’t peel… take out core and cut quarters up into little pieces… </li>
<li class="li1">Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart. </li>
<li class="li1">Turn up the heat to cook off the excess liquid. </li>
<li class="li1"> When the mixture is cool, add the walnuts.</li>
<li class="li1">Transfer to a sterilized jar and store in the fridge for about 1 week.</li>
</ol>
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<b>Wonderful Italian Chocolate Christmas Cake</b></div>
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A rich chocolate cake with the festive flavours of cinnamon, orange & brandy</div>
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225g dark chocolate</div>
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25g unsalted butter melted and cooled</div>
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2 tablespoon v fine breadcrumbs</div>
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125g whole blanched hazelnuts</div>
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125g walnut pieces</div>
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5 drops of vanilla extract</div>
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65ml brandy</div>
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1 teasp cinnamon </div>
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200g golden caster sugar</div>
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5 large eggs separated</div>
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1 large orange, scrubbed under warm water and the peel without pith </div>
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remove with a potato peeler and very finely chop</div>
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8 in loose bottomed tin</div>
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Pre-heat the oven to gas mark 4 350 or 180</div>
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<li class="li1">Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess. </li>
<li class="li1">Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground. </li>
<li class="li1">Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly. </li>
<li class="li1">Now gradually add the egg yolks, mixing in very well and finally add the orange peel.</li>
<li class="li1">Next whisk the egg whites to the stiff peak stage but not so thick that they become dry. Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time. </li>
<li class="li1">When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins. </li>
<li class="li1">Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown. </li>
<li class="li1">Remove – leave in the tin for a few mins then pop out to cool on a wire rack.</li>
<li class="li1">You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.</li>
<li class="li1">This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it…..</li>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-2193289148786078412014-10-30T04:35:00.001-07:002014-10-30T04:35:30.302-07:00Spooky Feast!<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Guacamole </b></div>
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Avocados x 2 – chilli optional – 1 lime juice - coriander</div>
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Combine the avocados, chilli, lime juice and coriander..</div>
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<b>Creepy Tortillas </b></div>
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8 Tortillas – Halloween cookie cutters</div>
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Spray tortillas with cooking spray – cut out shapes – lay on a baking tray cook at 180 until slightly browned – cool on a wire tray – when cool store in an airtight container.. </div>
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<b>Cauldron Of Green Curry.. serves 4 </b></div>
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Green curry paste 2 tablespoons - 1 can of coconut milk –</div>
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4 chicken breasts – 1 courgette – 1 cup of frozen peas – 1 handful of torn basil.</div>
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Heat the curry paste on a gentle heat – combine with the coconut milk, bring up to a simmer – add the chicken & courgette bring back to a simmer for 15 mins – add the peas & torn basil..</div>
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Serve with steamed rice..</div>
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<span class="s1"><b>White Chocolate Ghosts…..</b></span></div>
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200g bar white chocolate </div>
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4 medium-large, ripe bananas</div>
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3 tablespoons desiccated coconut</div>
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A handful dark chocolate drops</div>
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<b><i>Method</i></b></div>
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In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.</div>
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Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.</div>
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Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.</div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-53562951473329551302014-10-30T04:31:00.004-07:002014-10-30T04:32:46.200-07:00Irish Halloween Traditions<div dir="ltr" style="text-align: left;" trbidi="on">
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The Celts celebrated Halloween as Samhain –which means the ‘Feast of the Dead’. The celebration also marked the end of summer and the start of the winter months. </div>
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Then in Christian Times, the first day of November was and still is celebrated as All Saints Day – a celebration for those saints that do not have a specific day of remembrance. </div>
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The night before was known as ‘All Hallows Eve’ which, over time became known as Halloween!! </div>
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<span class="s1"><b>A Very Quick Barmbrack</b></span></div>
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1 ½ cups of mixed fruit</div>
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12oz self raising flour</div>
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1 egg</div>
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2 teasp cinnamon </div>
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3 tablespoons of brown sugar</div>
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3 tablespoons of milk</div>
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1 mug of cold tea</div>
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Some rings wrapped in parchment paper.</div>
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Soak fruit overnight in the mug of cold tea </div>
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Whisk egg, milk, cinnamon, and mix in strained fruit. Stir in the brown sugar until well combined ensuring there are no lumps. Sieve in the flour and fold into the mixture Grease a loaf tin and pop the mixture into it. </div>
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Transfer to oven and cook at 180 for 40 minutes - (Cover with tinfoil after 20 mins) and cook until when skewer is inserted it comes out clean (which is about 40 mins)<br />
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<b>Some fun stuff for kids…</b></div>
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<b>Toffee Apples</b></div>
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6 dessert apples</div>
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6 lollypop sticks for holding apples</div>
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225g brown sugar</div>
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25g butter</div>
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110ml water</div>
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2 tbsp golden sugar</div>
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½ tsp vinegar</div>
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Pop the sugar and water into a saucepan together, stir over a moderate heat until sugar is dissolved (its not cloudy) add the vinegar, golden syrup and butter.</div>
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Bring to the boil and cook without stirring until it reaches whats called (hard crack stage) 138c or hardens into a ball when dropped into a jug of cold water. This takes about 10 mins of boiling time.</div>
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Pierce each apple with its wooden stick , once the toffee is ready dip each apple into the hot toffee, swirl it round to coat it fully.</div>
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Leave to set on a lightly oiled tray. If you’re not going to eat immediately wrap in cellophane to keep</div>
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Also a great idea for pressies is to wrap in cellophane with ribbons.</div>
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<span class="s1"><b>Chocolate Dipped Apples</b></span><br />
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<span class="Apple-tab-span"> </span></div>
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6 Irish eating apples</div>
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225 grams chocolate</div>
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2 tbls of butter</div>
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Sprinkles, or whatever decorations you fancy..</div>
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Simply melt the chocolate & butter over a pan of simmering water</div>
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Spike the apples with lollipop sticks</div>
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Twirl them around in the hot chocolate mixture</div>
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Have the sprinkles on a plate ready to dip the choc apples into... simple but very delicious.</div>
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Wrap in cellophane with ribbon for a great pressie.....</div>
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<b></b><br /></div>
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<span class="s1"><b>Colcannon</b></span></div>
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Comfort food at its best – this recipe differs depending on where you come from in Ireland… </div>
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6 medium sized potatoes<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>1 cup boiling milk</div>
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1 medium green cabbage<span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span><span class="Apple-tab-span"> </span>Salt & Pepper</div>
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3 tablespoons butter</div>
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Cook potatoes in their jackets in cold salted water bring to the boil and after 10 mins strain off most of the water. </div>
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Place lid on pan and allow to steam until fully cooked, this method steams the potatoes and prevents them from getting too mushy… </div>
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Remove dark leaves from cabbage and cut into quarters, and then slice finely. Barely cover cabbage in water add a little salt and cook until tender. Mash potatoes, cabbage butter, salt & pepper, and boiling milk until combined nicely… just delicious..</div>
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<b>Variations… </b></div>
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<li class="li1"><span class="s2">•<span class="Apple-tab-span"> </span></span>Add some finely sliced onions boiled in milk</li>
<li class="li1"><span class="s2">•<span class="Apple-tab-span"> </span></span>Cook 2 parsnips and combine into potato & cabbage mixture</li>
<li class="li1"><span class="s2">•<span class="Apple-tab-span"> </span></span>Ulster Champ, 2 cups of peas & 4 tablespoons of chopped parsley</li>
<li class="li1"><span class="s2">•<span class="Apple-tab-span"> </span></span>Top with a fried or poached egg.</li>
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To serve you just place a few good heaped tablespoons onto the centre of the plates, place a knob of butter on top and scatter with chopped parsley.. </div>
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<b>How about cooking some fab ham to go with the Colcannon?</b></div>
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I’ve found the best way to cook a ham is to first steep it for a couple of hours in cold water, then change water and bring to the boil.. </div>
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If you don’t have time to do this then bring ham to the boil in cold unsalted water.. strain once boiled and refill with cold water bring back to the boil and repeat the process before settling down to a simmer… this method rids the ham of excess salt.</div>
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Cooking times vary a little however if you allow 20 mins per pound and then check by inserting a a skewer into the centre if it comes away easily when inserted into centre its perfectly cooked if not allow another 10 mins and try again.</div>
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Drain all the water from ham, transfer to a baking dish, leave to cool a little and then trim ham of excess fat.. </div>
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<b>Meanwhile ...... make a Honey Mustard Glaze</b></div>
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6 tablespoons of brown sugar</div>
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4 tablespoons of honey</div>
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2 heaped tablespoons of wholegrain mustard</div>
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Combine the above ingredients in a bowl, coat the entire ham with the glaze and roast @ 180 for 20 minutes… cool a little before slicing.. </div>
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<span class="s1">Quick but tasty alternatives </span></div>
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<li class="li1">Butcher Thick Smokey bacon rashers</li>
<li class="li1">Butcher Gammon steaks</li>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-3078675943375016072014-10-24T00:18:00.005-07:002014-10-24T00:18:57.584-07:00Pumpkins!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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Would you believe there are over 700 different types of pumpkin, squash & gourds all from the same family. Pumpkins vary from the Jack O Lantern types we see mainly in our stores and which can grow to over 50 stone</div>
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Jack O Lanterns are the big orange variety you see mainly in our stores – however there are also Big green & Orange pumpkins nick named Bat wings – White Cloud can be large or small white pumpkins – Red kuri – you may see as medium sized deep orange/red pumpkins or another version of Jack O Lantern affectionately called Goosebumps – its like a Jack o Lantern but with bumps all over and can also be carved ... </div>
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Ireland’s had a great crop of pumpkins this year and the annual Pumpkin Festival begins in Virginia this Friday </div>
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Last years winner at the festival produced a pumpkin weighing in more than 48/12 stone!</div>
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<i><b>Some quick ideas…. </b></i></div>
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<li class="li2">Salty Pumpkin Seeds - scoop out the seeds, wash, dry pop on a non stick baking tray for about 7 mins @ 180, remove sprinkle with sea salt and use as a snack or sprinkle over soups & salads....</li>
</ul>
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<li class="li2">Roast pumpkin as a side dish – cut pumpkin in half scoop out the seeds, chop into large sized chunks, drizzle with olive oil, pop onto a baking tray with a few cloves of garlic in a preheated oven for 15 mins or until tender. Fantastic with a Sunday Roast..</li>
</ul>
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<li class="li2">Creamy Pumpkin & Sweet Potato Mash – cut pumpkin in half, scoop out the seeds, quarter and peel. Chop into bite sized cubes. Peel sweet potato cut same sized as pumpkin, steam for 15 mins or until tender. Mash until smooth with 2 tbls of warmed cream & salt & pepper </li>
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<li class="li2">Make a delicious risotto w roast Pumpkin, fresh sage, mushroom & parmesam</li>
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Add cubed pumpkin to a veggie curry in lieu of potatoes.</div>
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<li class="li2">Small varieties include the Orange Minikin, Golden Nugget & Gem Squash are delicious roasted whole or stuffed with rice, nuts & spinach..</li>
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Make roast pumpkin & fresh ginger soup</div>
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Roast pumpkin is fab with pasta try tossing some cooked penne with a 1 tbls of chopped bacon pp, 2 tbls of roast pumpkin & 2 tbls of cream w parmesan…</div>
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Pumpkin cup cakes or Pumpkin cake mixture </div>
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1 and 3/4 cups (220 grams) all purpose flour </div>
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1 teaspoon baking powder</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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1 and 1/2 teaspoons ground cinnamon</div>
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1/4 teaspoon ground nutmeg*</div>
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1/4 teaspoon ground cloves*</div>
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1/2 cup (100 grams) dark brown sugar</div>
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2 large eggs</div>
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1 cup (227 grams) pumpkin puree </div>
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1/2 cup (120 ml) vegetable oil</div>
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1/3 cup (80 ml) milk</div>
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1 teaspoon vanilla extract</div>
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Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.</div>
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In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.<br />
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.</div>
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Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.</div>
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Some fun stuff for kids…</div>
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<b>Chocolate Dipped Apples</b></div>
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6 Irish eating apples</div>
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225 grams cooking chocolate</div>
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Sprinkles, buttons or whatever you fancy..</div>
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Simply melt the chocolate over a pan of simmering water, then spike the apples with wooden skewers or lollipop sticks and twirl them around the chocolate.. then dip in the sprinkles.. Just lovely..</div>
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<b>Baked pumpkin with penne & basil butter</b></div>
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Serves 4</div>
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1kg pumpkin </div>
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100g real butter</div>
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600g penne pasta</div>
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80g pinenuts</div>
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¾ cup shredded basil</div>
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4 tablespoons of Parmesan cheese</div>
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<li class="li2">Cut pumpkin into big bite size pieces, place on a baking tray, drizzle with olive oil and cook @ 220 until tender… </li>
<li class="li2">Meanwhile cook the pasta in lots of boiling ½ teasp of salted water until just al dente. Heat butter over medium heat in a small pan until foaming add garlic, cook for 2 mins then add pinenuts, cook till golden be careful not to burn</li>
<li class="li2"> Remove from heat, add basil. </li>
<li class="li2">Drain pasta, add the basil butter, pumpkin & 2 tablespoons of parmesan combine and serve immediately… with the extra parmesan in a little bowl on the side...</li>
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<b>Asiany Butternut Squash Ginger & Coconut Soup </b></div>
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Serves 6</div>
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1 large butternut squash peeled and roughly chopped</div>
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3 medium sized potatoes peeled & chopped</div>
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2 garlic cloves chopped</div>
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2 inch piece fresh ginger grated</div>
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1 large onion chopped</div>
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1 litres veggie stock or about 5 cups</div>
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1 cup of coconut milk</div>
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1 tablespoon of peanut oil</div>
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pinch of nutmeg</div>
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salt & pepper to taste</div>
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Season with chopped coriander</div>
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<li class="li2">Heat the peanut oil and pop in the onion & garlic cook until tender.</li>
<li class="li2">Pop in the squash, potatoes & half the grated ginger.. cook for a few mins. </li>
<li class="li2"> Add ½ the veggie stock allowing the veggies to soak up the liquid then add the remaining stock and simmer until veggies are tender. </li>
<li class="li2"> Blend soup and then gradually stir in coconut milk and pinch of nutmeg.. </li>
<li class="li2">Season to taste and serve with scattered coriander on top..</li>
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Served with crusty bread…..</div>
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<b>Warm Roast Squash Spinach & Feta Salad</b></div>
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1 medium butternut squash</div>
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1 red onion thinly sliced</div>
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2 large handfuls of baby spinach</div>
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2 tbls of pinenuts</div>
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1 orange juiced</div>
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1 handful of feta cheese cubed</div>
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1 tsp of paprika</div>
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2 tbls of olive oil</div>
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<li class="li2">1.<span class="Apple-tab-span"> </span>Slice the butternut in half scoop out the seeds, chop into cubes without the skin on. Heat the oven to 200 pop the squash on a tray and drizzle with olive oil. </li>
<li class="li2">2.<span class="Apple-tab-span"> </span>Pop the pinenuts onto a baking tray and cook for about 5 mins until golden. Remove from tray pop on a plate.</li>
<li class="li2">3.<span class="Apple-tab-span"> </span>Heat a pan with the remainder of olive oil and cook the onion for about 2 mins then add the paprika and pumpkin.</li>
<li class="li2">4.<span class="Apple-tab-span"> </span>Leave to cool</li>
<li class="li2">5.<span class="Apple-tab-span"> </span>Combine the butternut mixture with the spinach, transfer to a bowl</li>
<li class="li2">6.<span class="Apple-tab-span"> </span>Scatter the pinenuts and feta gently thru the spinach.</li>
<li class="li2">7.<span class="Apple-tab-span"> </span>Lastly squeeze over the fresh orange juice</li>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0tag:blogger.com,1999:blog-5803346831327757153.post-79288516909744388952014-07-25T04:26:00.001-07:002014-07-25T04:26:39.085-07:00Halloumi Cheese - for BBQ and Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Lets talk about Halloumi Cheese….</i></div>
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<b>Halloumi </b></div>
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Halloumi is a Cypriot semi-hard cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point, due to its firm texture and can be fried, grilled or bbq’d..</div>
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<i>Taste…</i></div>
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It tastes slightly salty but has a mild flavour…</div>
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<i>Where to buy?</i></div>
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Its now readily available in supermarkets and speciality stores</div>
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<b>Simple ideas for using Halloumi </b></div>
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<b>Spicy chickpeas with halloumi </b></div>
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Chickpeas, tomatoes, celery, peppers, baby spinach, juice of 1 lemon splash of hot chilli oil.. or light olive oil and half a chilli pepper sliced finely and combine with the oil before drizzling over the chick pea mixture… </div>
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Combine all of these ingredients together and place on individual plates ..</div>
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Slice the halloumi – drizzle a non stick pan with oil – heat and pop the halloumi on the pan for 1-2 mins each side…. </div>
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Place the slices of halloumi over the Spicy Chick peas .. scatter with fresh flat leaf parsley …</div>
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<b>Marinated Halloumi kebabs with chilli & lime</b></div>
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Kebabs</div>
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Cubed peppers red and yellow, button mushrooms, 1 pack of halloumi..</div>
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Marinade </div>
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2bls of Olive oil, 2 cloves of garlic chopped finely, juice of 2 limes, 1 handful of fresh coriander, 1 chilli chopped finely (if you like spicy food) </div>
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Mix all of these ingredients together in a large bowl and pop the kebab mixture into the bowl combine well and leave to rest in the fridge for a couple of hours or overnight.</div>
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Thread onto skewers, alternating between halloumi, peppers, & mushrooms – reserve the remainder of the marinade for brushing over the skewers as you cook them on the bbq or grill… </div>
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Serve with a big mixed salad </div>
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Also try marinated halloumi with olive oil, fresh lemon juice & rosemary ..</div>
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Try halloumi , courgettes, red onion and mushroom skewers..</div>
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<b>Grilled halloumi, watermelon, pea & mint salad </b></div>
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This has to be the salad of 2014…. Fantastic in this beautiful weather with the cooling mixture of watermelon and mint and the saltiness of the halloumi …. </div>
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3 cups of watermelon cut into chunks – remove the seeds</div>
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2 handful of rocket leaves </div>
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1 handful of fresh mint leaves </div>
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1 cup of cooked petit pois fresh or frozen – (optional)</div>
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1 block of halloumi sliced into 8 pieces</div>
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Drizzle of olive oil</div>
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Lay the rocket leaves on a platter or shallow bowl – pop the peas, and watermelon over the rocket leaves… </div>
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Heat the grill, pan or bbq and cook the halloumi for 1-2 mins each side - pop on top of the rocket leaves & scatter with fresh mint.. </div>
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Great for sharing and fantastic with warm pitta bread and a mint tzatziki ….</div>
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Donelli's Cafe . Deli . Cateringhttp://www.blogger.com/profile/02251082227464316230noreply@blogger.com0