tag:blogger.com,1999:blog-8492054144040500622024-03-13T00:32:00.526+00:00Genevieve TaylorWelcome to the rather lazy & lax blog of author & food stylist, Genevieve Taylor. Visit my main website at http://genevievetaylor.co.uk for a bigger picture of my writing, styling and presenting work.Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-849205414404050062.post-41028770110675143582017-03-01T11:50:00.002+00:002017-03-01T11:50:17.734+00:00Archiving the blogThe time has come for this blog to be quietly shelved. Life is just too busy.<br />
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I will leave it up online as there are recipes that may be useful.<br />
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But there will be no more posts for the foreseeable future.<br />
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But I am still working hard, writing and styling, presenting more and more food films.<br />
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So do visit my website to see what I'm currently up to.<br />
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<a href="http://genevievetaylor.co.uk/" target="_blank">GenevieveTaylor.co.uk</a><br />
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And if I can help you with anything food related, do drop me a line.<br />
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Genevieve<br />
x<br />
Feb 2017Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com2tag:blogger.com,1999:blog-849205414404050062.post-39141190842363093552015-08-18T10:07:00.000+01:002015-08-18T10:07:06.947+01:00#HowToEatOutside competition with online local grocery store Fresh Range<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Like most food-obsessives, I really care about where my food comes from - that the people who produce it do so with care, even passion, and that their animals are treated with the respect they deserve. And also that they get paid properly for the job they do, just as all of us expect to be remunerated fairly for the hours we put in at the coal face.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But, there is always a but, as a working mum I am often be stretched towards breaking point and out of necessity I do the majority of my shopping online, jabbing out a rushed order on my laptop whilst spinning the plates of life furiously (and often badly) ..... catching up on emails and phone calls, testing and writing recipes, cleaning the house, trying to stop the garden becoming a jungle, feeding kids and pets. Many of you know just how it is, of that I'm certain.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And to be honest with you, shopping (food shops included) is one of my least favourite activities and when I do have free time I'm more likely to be found walking up a hill, running around a beach with my dogs or kayaking with my family than I am wandering about the city hunting out delicious local sustainable food. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Which is why I was so interested to hear about <a href="https://www.fresh-range.com/" target="_blank">Fresh Range</a>, a Bristol/Bath online food shop - a local Ocado if you will - who deliver locally sourced fresh products direct to my door in reusable, recyclable, sustainable packaging, grown and produced by farmers passionate about their products who are paid fair and square for them*. And at prices truly comparable to the supermarkets. Its sounds to me like just the service I've been craving, local farmers market food, delivered to my door on a day I chose when I'm out trying to earn a crust and juggle childcare, or simply out having fun. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My latest book - How to Eat Outside - is all about combining the two things I love doing most in life - being in the fresh air and eating. Luckily for me the lovely folk at Fresh Range are fully on board with that ethos and have offered to run a little competition to win a copy of How to Eat Outside. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="-webkit-text-stroke-width: initial;">We want to see you eating al fresco; so share your pictures of outdoor cooking or eating with us on </span><a href="https://www.facebook.com/freshrangeUK" style="-webkit-text-stroke-width: initial;"><span style="-webkit-text-stroke-color: rgb(10, 76, 179); color: #0a4cb3;">facebook</span></a><span style="-webkit-text-stroke-width: initial;">, </span><a href="https://twitter.com/freshrange" style="-webkit-text-stroke-width: initial;"><span style="-webkit-text-stroke-color: rgb(10, 76, 179); color: #0a4cb3;">twitter</span></a><span style="-webkit-text-stroke-width: initial;"> or </span><a href="https://instagram.com/freshrange/" style="-webkit-text-stroke-width: initial;"><span style="-webkit-text-stroke-color: rgb(10, 76, 179); color: #0a4cb3;">instagram</span></a><span style="-webkit-text-stroke-width: initial;">. Simply:</span></span></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px 0px 8px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Post your image </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px 0px 8px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tag us (@freshrange for twitter and Instagram) and Genevieve Taylor (@genevieveeats for twitter and Instagram) </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; margin: 0px 0px 8px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Use the hashtag #HowtoEatOutside </span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And you will be entered into a prize draw to win my book.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>The small print - competition closes on the 7th September. And I should add no money is being changed hands as a result of this cross promotional comp - I like what Fresh Range are doing, and they like my book. Simple.</i></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">[* For example - a very topical talking point - Fresh Range pay their milk producers 85% of the price they charge their customers. So If I'm paying £1.59 for 2 litres of milk, the farmers get 85% of that price.]</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> </span></div>
Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com7tag:blogger.com,1999:blog-849205414404050062.post-367877373407804272015-06-12T13:17:00.001+01:002015-06-12T17:10:38.005+01:00How to Eat Outside - the movie… and a recipe for dark chocolate & marmalade bread & butter pudding<div style="text-align: justify;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My next book, How to Eat Outside is published on 18th June. To celebrate its publication I made a little film about the idea behind the book. It also contains a recipe for a dark chocolate and marmalade bread and butter pudding, cooked in a dutch oven over a fire.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here's the movie - shot and directed by <a href="https://eatpictures.wordpress.com/" target="_blank">Rob Wicks of Eat Pictures</a> - a master food film maker and all round good egg.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/hjVdsJiJr2E/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/hjVdsJiJr2E?feature=player_embedded" width="320"></iframe></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And here's the recipe:</span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bread and butter pudding with marmalade and chocolate</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The idea for this pudding was conceived at the end of a week of camping when we were left with a collection of slightly sad looking leftover bits of this and that; a stale (and rather squashed) brioche loaf, half a jar of marmalade and two-thirds of a bar of dark chocolate, not to mention some just on-the-turn milk. All in need of a good home, and what a home it turned out to be! </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The beauty of brioche (croissants would be equally good too) is that they are butter-rich so you don’t need to add any extra butter. For extra richness, substitute some of the milk for a splash of cream (single or double), if you have some handy. Just as with the crumble, a foiled-lined springform cake tin placed inside a Dutch oven is the best way to cook this recipe. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMnWZMOD1yy4BqRKvp4xXQ3b0U0y6wKkFM1lTBZ4qBXUV39d8gkVBDvCxtW-bAegcLM1rI-YVX50LDH-I4BaURZQ62sSeIpMS-Zr8f1XPXfX9okluLhMfL_MUKBrWPYHGHP_uXn6NXsw/s1600/JI_030714_EatingOut_1029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMnWZMOD1yy4BqRKvp4xXQ3b0U0y6wKkFM1lTBZ4qBXUV39d8gkVBDvCxtW-bAegcLM1rI-YVX50LDH-I4BaURZQ62sSeIpMS-Zr8f1XPXfX9okluLhMfL_MUKBrWPYHGHP_uXn6NXsw/s640/JI_030714_EatingOut_1029.jpg" width="424" /></a></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 6</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 brioche loaf (about 400g), torn into bite-size pieces</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">About ½ a jar of marmalade </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">About 70g dark chocolate, broken into bits</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2–3 tbsp sugar (any sort is fine)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500ml milk</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Line a 23–25cm springform cake tin with a double layer of foil. Scatter about half of the brioche pieces into the base of the prepared tin. Dollop on teaspoonfuls of marmalade, using about half of what you have, then scatter over about half of the chocolate pieces. Sprinkle on about 1 tablespoon sugar. Repeat with the rest of the brioche, marmalade, chocolate and sugar. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a bowl, lightly whisk together the milk and eggs, then pour evenly into the tin over the brioche layers. Place the tin inside the Dutch oven, cover with the lid and hang the oven over your fire, not too close to the coals otherwise the bottom will burn. Use tongs to put 8–10 hot coals on the lid to cook the pudding from the top as well. Cook for around 25–30 minutes until the custard has set and the top is crisp. Serve whilst piping hot. </span></span></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-8327486188002255082015-06-01T13:50:00.000+01:002015-06-01T13:50:45.439+01:0020th June - How to Eat Outside - fire cooking workshop & feastJust in time for the camping and BBQ season, and in celebration of the launch of my new book HOW TO EAT OUTSIDE, I shall be running a hands on 'fire cooking' workshop and feast on the 20th June 2015.<br />
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If you are a keen camper or a keen back garden barbecuer but a little jaded with your culinary repertoire then this could be the most exciting cookery lesson you've ever attended. Cooking with real fire is seriously addictive and surprisingly straightforward once you learn some simple time saving tricks and get stuck in.<br />
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Over the course of the afternoon you'll learn (and very much get involved with preparation - I'm not doing all the work here!!) how to cook:<br />
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- wood-baked paella with samphire, chorizo, chicken & prawns<br />
- speedy campsite beef curry with cumin roast new potatoes, with easy spiced dhal<br />
- roast peppers stuffed with couscous, dates & blue cheese<br />
- amazing fire-grilled vegetables, featuring aubergines, sweetcorn & broad beans<br />
- jerk-spiced campfire popcorn (the<i> </i>perfect beer snack for when the sun is over the yard arm)<br />
- a legendary bread and butter pudding with dark chocolate & marmalade<br />
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Places are strictly limited, and tickets cost £55 (or 2 tickets for £100) for 4 hours of hands on fire cookery and plenty of eating and drinking the spoils of your labours. There will also be the opportunity to buy signed copies of HOW TO EAT OUTSIDE and you will be given recipe printouts of the things you have made.<br />
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Please note - Crumbs Magazine will be attending the workshop for a feature in the August issue of the magazine. So if you do not want to be in photos of session this might not be the afternoon for you. I will however be running the course again over the summer so drop me a line to find out when.<br />
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Time: 3pm til 7pm<br />
Location: my back garden & kitchen (address confirmed on booking)<br />
Date: Saturday 20th June 2015<br />
Cost £55 per head or 2 tickets for £100<br />
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Email me (<a href="mailto:gen@genevievetaylor.co.uk">gen@genevievetaylor.co.uk</a>) to book your place - theres only room for 10 of you!<br />
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If thats not enough to whet your appetite, here are a few photos of the things you'll be cooking and eating……<br />
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-24819964973108969702015-03-30T13:49:00.000+01:002015-03-30T13:49:24.811+01:00#InstaRecipes - Hot cross bun, pear & chocolate bread & butter pudding<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instagram has become my go to place for posting quick pictures of the things I'm creating, making, cooking and eating, and I've started a little thread I'm calling #InstaRecipes where some of my easy recipe ideas can be found.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can find me at @GenevieveEats on Instagram, Twitter, Pinterest and at GenevieveEatsTV on YouTube.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Todays little #InstaRecipe was created on behalf of Sheila Dillon and the Radio 4 Food Programme who are coming round to my house any minute to record a show on the pleasures of the humble egg. As the author of A Good Egg, I'm chuffed to bits to have the legendary Sheila come and have a look at my girls, Petal, Pearl & Tilly and to try out some of my egg recipes.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This easy recipe was inspired by a pack of slightly stale hot cross buns (the result of one of those buy one get one free offers we're all suckers for) and I thought I'd make a seasonal Easter take on the legendary leftovers pudding.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Without further ado - here's the recipe, for the photos - all snapped on my iPhone - I was ably assisted by young Eve, aged 7, and its her small paws you can see.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><i>You need </i></b>- 5 hot cross buns, butter for spreading, 2 juicy pears, a bar of dark chocolate, broken into pieces, 4 eggs, 400ml milk, a little extra nutmeg & cinnamon, a tablespoon of demerara sugar</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><i>Here's what to do</i></b></span><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grab your ingredients and turn the oven on to heat up (180C / 160C fan / gas 4)</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfsrEFR-1dor3D2X3Mz77RYfgVlRAE-LskF5MFViWz5ECMsMf2Jz97unHLtMiTukJpShHiCJ66JKlUkdikX3U_3xSgBWXAR-aW-njwmBGQuJdVLtuzyVuVx6JKJatFMClzNRGI1T5gY/s1600/IMG_2470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfsrEFR-1dor3D2X3Mz77RYfgVlRAE-LskF5MFViWz5ECMsMf2Jz97unHLtMiTukJpShHiCJ66JKlUkdikX3U_3xSgBWXAR-aW-njwmBGQuJdVLtuzyVuVx6JKJatFMClzNRGI1T5gY/s1600/IMG_2470.JPG" height="200" width="200" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfsrEFR-1dor3D2X3Mz77RYfgVlRAE-LskF5MFViWz5ECMsMf2Jz97unHLtMiTukJpShHiCJ66JKlUkdikX3U_3xSgBWXAR-aW-njwmBGQuJdVLtuzyVuVx6JKJatFMClzNRGI1T5gY/s1600/IMG_2470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfsrEFR-1dor3D2X3Mz77RYfgVlRAE-LskF5MFViWz5ECMsMf2Jz97unHLtMiTukJpShHiCJ66JKlUkdikX3U_3xSgBWXAR-aW-njwmBGQuJdVLtuzyVuVx6JKJatFMClzNRGI1T5gY/s1600/IMG_2470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></a></div>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Slice the buns downwards, so that each is cut into about 5 one centimetre thick pieces. Butter each slice - be generous, the butter will add a richness that all puddings deserve (and it means you can happily just use milk in the pudding, no need for the addition of cream too) and layer into a deep baking dish</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfM_nfNJCxVX1QLc5u1mAoIX6BtXPYgstiCJMCINzoVqDwkgR5Dp228S_spZkHZT1YL94dGrZKqGkxagk6AxivldE413EtZG7-zHo3KcYDt63hxEeYj5DYGdPBxijZnXYwKSj9AZKR-E/s1600/IMG_2472.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfM_nfNJCxVX1QLc5u1mAoIX6BtXPYgstiCJMCINzoVqDwkgR5Dp228S_spZkHZT1YL94dGrZKqGkxagk6AxivldE413EtZG7-zHo3KcYDt63hxEeYj5DYGdPBxijZnXYwKSj9AZKR-E/s1600/IMG_2472.jpg" height="200" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BfsrEFR-1dor3D2X3Mz77RYfgVlRAE-LskF5MFViWz5ECMsMf2Jz97unHLtMiTukJpShHiCJ66JKlUkdikX3U_3xSgBWXAR-aW-njwmBGQuJdVLtuzyVuVx6JKJatFMClzNRGI1T5gY/s1600/IMG_2470.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE5DUEQnmzVlHgmnIBUaCoaf43Q5tLZbR1SAXer6mdM7AoSJm40YMQh7RQyVkIU4syM_rMSKwwHiFFUfPgloBhl93ZTt28L6RkxaNNVYwu6nXq6XQqnrKMOY2u9Ao1X_EOVNB91rBNMU/s1600/IMG_2473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnE5DUEQnmzVlHgmnIBUaCoaf43Q5tLZbR1SAXer6mdM7AoSJm40YMQh7RQyVkIU4syM_rMSKwwHiFFUfPgloBhl93ZTt28L6RkxaNNVYwu6nXq6XQqnrKMOY2u9Ao1X_EOVNB91rBNMU/s1600/IMG_2473.jpg" height="200" width="200" /></span></a><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peel, core and cut the pears into wedges, tuck between the hot cross bun slices. Tuck in the broken up chocolate pieces.</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrq9uSfWHDiKPrZmme-sf4xUagJAAQWdL_CBi7d-nxd3uCrwaJoueUbYscTvFhC-mmqjc1wTE9gsZqZ2H_bPj74b1vbAaZWYvULpvyUVkm2eocgxIP7j4Q40DIk_pzAOJah7Pww96sV0/s1600/IMG_2474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrq9uSfWHDiKPrZmme-sf4xUagJAAQWdL_CBi7d-nxd3uCrwaJoueUbYscTvFhC-mmqjc1wTE9gsZqZ2H_bPj74b1vbAaZWYvULpvyUVkm2eocgxIP7j4Q40DIk_pzAOJah7Pww96sV0/s1600/IMG_2474.JPG" height="200" width="198" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5xP5wNHFvEH52q3O1nWV9Ti3rNV9xca4LplxW5IC1Xe6zEhuzyx2YhiDyyYHl8vWUEzKgr2HhI54f3xA2lTyyQA59FEDiN8VErlrW6XFAE9KB5O-uPz7FvzBjzsDDosaG0Bt9W2cXO8/s1600/IMG_2475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5xP5wNHFvEH52q3O1nWV9Ti3rNV9xca4LplxW5IC1Xe6zEhuzyx2YhiDyyYHl8vWUEzKgr2HhI54f3xA2lTyyQA59FEDiN8VErlrW6XFAE9KB5O-uPz7FvzBjzsDDosaG0Bt9W2cXO8/s1600/IMG_2475.jpg" height="200" width="200" /></a></span><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Crack the eggs into a jug and top up with 400ml milk. Spinkle over a little more ground cinnamon and grate on some nutmeg. Add as much or as little as you like.</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcgUtXJDUGkZShjfEwuvdh4W_8A7F4EG73yAKLhCDhjl0TRpcAqQMy4va35VMi8DFZx_EhMiouvSB68g7nnvRkmaid0kYgfRmSpTa5JW3lx1tCeXHLeNpFOXsBv9MJOANGba-JdrN19o/s1600/IMG_2481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcgUtXJDUGkZShjfEwuvdh4W_8A7F4EG73yAKLhCDhjl0TRpcAqQMy4va35VMi8DFZx_EhMiouvSB68g7nnvRkmaid0kYgfRmSpTa5JW3lx1tCeXHLeNpFOXsBv9MJOANGba-JdrN19o/s1600/IMG_2481.jpg" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lgjlLfipJZMtHtBoAInxMiHzSFWWPu4oviY3mF6B5CF56vFm9R5xGip7lxrmd-ntq_lCo7AqK42NcZ54cYVrURC9czlq0m_hATNbXBCmCLJrfOiOTnYE5d6sIoLfRCdFnW0j4aL4ymI/s1600/IMG_2488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lgjlLfipJZMtHtBoAInxMiHzSFWWPu4oviY3mF6B5CF56vFm9R5xGip7lxrmd-ntq_lCo7AqK42NcZ54cYVrURC9czlq0m_hATNbXBCmCLJrfOiOTnYE5d6sIoLfRCdFnW0j4aL4ymI/s1600/IMG_2488.jpg" height="200" width="200" /></a></span><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lightly whisk it together with a fork and pour over the pudding</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojcZQwp8HIjjJbo9QVI2zlI2vapNdOvT4dTwp1kORVlWp5yf__dw4Dl3nbZBbewx9hegGcK96wX-o-TwUpfZPPaeyzo81dNWVSDSKNwsIkpPwYi5GKHwPd04tkPo5cWvm91munvC1eNg/s1600/IMG_2494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojcZQwp8HIjjJbo9QVI2zlI2vapNdOvT4dTwp1kORVlWp5yf__dw4Dl3nbZBbewx9hegGcK96wX-o-TwUpfZPPaeyzo81dNWVSDSKNwsIkpPwYi5GKHwPd04tkPo5cWvm91munvC1eNg/s1600/IMG_2494.jpg" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74m4d-Q5WxxmXV3vpkc26BH2P7vLB_GuSRvLkkEO_NND8hfHY6mSdOgu4EKn8bvvWsXh0QbPUhQpSUVWYZRncwq-wt_aecUrvVoFpD2n-RoDY5WU8D9IeRwfHy6w8ghgKmQH1HP8rWpA/s1600/IMG_2500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74m4d-Q5WxxmXV3vpkc26BH2P7vLB_GuSRvLkkEO_NND8hfHY6mSdOgu4EKn8bvvWsXh0QbPUhQpSUVWYZRncwq-wt_aecUrvVoFpD2n-RoDY5WU8D9IeRwfHy6w8ghgKmQH1HP8rWpA/s1600/IMG_2500.jpg" height="200" width="200" /></a></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Go slowly with the pouring so the egg mixture has time to settle rather through the buns, chocolate and fruit. Sprinkle the top with demerara sugar for a delicious crunch. </span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRceykfM15lwUDduHKiInbC83Afv43xJirxyHAjfRc1Vazdj95z8HrydR-0d5klxariZsM0DbWG-caCLy4Em9VFtVZS2oKb0cUIeiB3HaKNXiWNiF_t4lpW5JLUewhtu-Je-ashE18K0/s1600/IMG_2508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRceykfM15lwUDduHKiInbC83Afv43xJirxyHAjfRc1Vazdj95z8HrydR-0d5klxariZsM0DbWG-caCLy4Em9VFtVZS2oKb0cUIeiB3HaKNXiWNiF_t4lpW5JLUewhtu-Je-ashE18K0/s1600/IMG_2508.jpg" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-Ika7ERLR371RTRscWIVPJAt5YmYGar8K1Q996BXHU5cqwP8xaT96Q9qcc3jkmy6SlN4CInxcw65W7UAasOIUE2kkfVpy3Zdv-_l16r8N-ClScagjz8Twg6dD2S8DXdni-n5u0r7-hk/s1600/IMG_2514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-Ika7ERLR371RTRscWIVPJAt5YmYGar8K1Q996BXHU5cqwP8xaT96Q9qcc3jkmy6SlN4CInxcw65W7UAasOIUE2kkfVpy3Zdv-_l16r8N-ClScagjz8Twg6dD2S8DXdni-n5u0r7-hk/s1600/IMG_2514.jpg" height="200" width="200" /></a></span><br />
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<li style="text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake in the hot oven for about 30-35 minutes. Check the pudding after about 25 minutes - if the top is getting a little too dark, loosely cover with foil to finish cooking. It is done when the custard has set but still has a slight wobble. Serve warm from the oven</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnltDUCQYQlgc1wCA-A_cAU2h1UxUR0wyM3797Tof7Y43MkF7-bcxq4KXyqQYBklw8FN1X4Be_NdacEmCD3aqseQpkKx7U2I3uuhI5A2E3OtwXuRzu-LuYS_VKKTZMmmdN_gRcR6zGVqA/s1600/IMG_2522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnltDUCQYQlgc1wCA-A_cAU2h1UxUR0wyM3797Tof7Y43MkF7-bcxq4KXyqQYBklw8FN1X4Be_NdacEmCD3aqseQpkKx7U2I3uuhI5A2E3OtwXuRzu-LuYS_VKKTZMmmdN_gRcR6zGVqA/s1600/IMG_2522.jpg" height="400" width="400" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So just a straightforward recipe from my archive - a simple Eve's Pudding. Something I know is a comfort pud for me, and maybe for others. Its super easy, its got plenty fruit in it so may just count as one of your 5-a-day, but it will be eaten tonight (on the sofa, in front of the fire) with a puddle of full fat bring-it-on double cream. Never has a January day felt like it needed it more.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">[taken from A Good Egg]</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeAvdiWLa3PaKVwqqM2Y8Nfx1xue8xUyIrP3NeBVMNCxCCGg2jHlbVowj_TZ6ossuPZp-AQiShxOyRRJUP-t9k_knHvQ5XWEghfA2_lHSOb4URZg94BK4QM_c_ZCgEVOI3qd7jECH5no/s1600/Eve-pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmeAvdiWLa3PaKVwqqM2Y8Nfx1xue8xUyIrP3NeBVMNCxCCGg2jHlbVowj_TZ6ossuPZp-AQiShxOyRRJUP-t9k_knHvQ5XWEghfA2_lHSOb4URZg94BK4QM_c_ZCgEVOI3qd7jECH5no/s1600/Eve-pudding.jpg" height="400" width="302" /></a></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">EVE’S PUDDING</span></b><br />
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<span style="font-style: italic;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the sponge
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">120g golden caster sugar
120g unsalted butter
120g self-raising flour<br />
2 eggs
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp milk<br />
1 tbsp Demerara sugar
(optional, but gives a lovely,
slightly crunchy top)
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<span style="font-style: italic;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the filling
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">800g Bramley apples (about 3–4 medium)
50g golden caster sugar<br />
1/2 lemon<br />
A little butter, for greasing
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 180°C/Gas 4. Lightly grease an ovenproof dish. Peel and core
the apples, then slice thinly, no thicker than a pound coin. Scatter half in an even
layer over the base of the dish. Sprinkle over about half the sugar and squeeze
over a little lemon juice.
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the remaining apple, the rest of sugar and another squeeze of lemon. Set
aside while you make the sponge. The sponge couldn’t be easier. Simply put all the
ingredients (except the Demerara sugar) into a food processor and whizz until
evenly combined. An electric whisk or food mixer would be a good alternative. You
are looking for a batter that drops easily from a spoon. Spread the batter evenly
over the apples and sprinkle over the Demerara sugar.
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake for around 45 minutes until deep golden brown. Pierce with a skewer to test.
The apple should be soft and the cake cooked. Best served warm rather than hot,
with cream or custard. </span></b></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-77597096124732159502014-07-17T11:55:00.001+01:002014-12-08T17:33:19.642+00:00A summer spent outside & a shit-hot paella recipe!For the last few months I've been plugging away on a new book project. Possibly my most exciting, and definitely most adventurous, book yet - EATING OUT (working title) is a celebration of food in the fresh air. My starting point for the books' pitch was simply this; pause for a minute, and think of the most memorable meals you have eaten in your life. Quite a few of them been outside? Yeah, thought so.<br />
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So, EATING OUT the book was born. The true joys of al fresco munching are not necessarily about the food, (although in my world, the tucker is always dead central), they are about the space you're in, the air you're breathing, the friends, human or canine, that you are with. The time and the place maketh the memory.<br />
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I'm having the best time ever - every weekend me and my family spark up the fire - quite often in the garden or on some campsite or beach somewhere. And I cook, and they cook with me. Or they gather firewood and pick wild garlic, and get muddy. Muddy kids are happy kids. Sometimes they try to sneak back inside to the TV and the kindle. They can usually be lured back out with the promise of marshmallow toasting. On Monday mornings my clothes smell pleasingly like a woodsman.<br />
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So, I may be the worlds worst ever blogger - frankly I'm having too much fun to blog - but by way of small apology, here is one of the recipes that will be in book - a steaming paella, cooked with charcoal and driftwood, on the beach a couple of weeks ago.<br />
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Photo credits go to the lovely, and ever patient, <a href="http://www.jasoningram.co.uk/books/a-good-egg/" target="_blank">Jason Ingram</a> whom I'm very proud to be working with again on this project. Jason worked with me on two of my previous books (Marshmallow Magic & A Good Egg).<br />
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<span style="letter-spacing: 0px;"><b>Driftwood baked paella with samphire, chorizo, chicken & prawns</b></span></div>
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<span style="letter-spacing: 0.0px;">In in Spain, genuine paella is always cooked over a open wood fire and is always eaten outside. So, is there are more perfect celebratory dish to make on a beach camping trip? I think not. This version has samphire, for me the thin green strands are the very essence of the sea and add a really pleasing salty crunch. Replace with 2 handfuls frozen peas if you prefer, just chuck them in a food bag when you leave home, where they will keep happily for a few days in a cool box. </span></div>
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<span style="letter-spacing: 0.0px;">3 red peppers, roughly chopped</span></div>
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<span style="letter-spacing: 0.0px;">3 tbsp olive oil</span></div>
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<span style="letter-spacing: 0.0px;">2 onions, roughly chopped</span></div>
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<span style="letter-spacing: 0.0px;">1 x 225g chorizo ring, sliced into 1cm discs</span></div>
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<span style="letter-spacing: 0.0px;">4 large chicken thighs, skin on, bone in</span></div>
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<span style="letter-spacing: 0.0px;">3 cloves garlic, chopped</span></div>
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<span style="letter-spacing: 0.0px;">A big handful of cherry tomatoes, halved</span></div>
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<span style="letter-spacing: 0.0px;">A generous pinch of saffron threads</span></div>
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<span style="letter-spacing: 0.0px;">250g paella rice (half a pack)</span></div>
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<span style="letter-spacing: 0.0px;">A large glass white wine (250ml)</span></div>
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<span style="letter-spacing: 0.0px;">2 cups water (500ml)</span></div>
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<span style="letter-spacing: 0.0px;">about 240g raw king prawns, shelled</span></div>
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<span style="letter-spacing: 0.0px;">100g samphire</span></div>
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<span style="letter-spacing: 0.0px;">Salt & freshly ground black pepper</span></div>
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<span style="letter-spacing: 0.0px;">A small bunch of flatleaf parsley, chopped </span></div>
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<span style="letter-spacing: 0.0px;">Lemon, cut into wedges </span></div>
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<span style="letter-spacing: 0.0px;">I cook this dish with my portable fire pit, with the tripod and grill hung over it - its a splendid looking beast, isn't it?</span></div>
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<span style="letter-spacing: 0.0px;">Once your fire is ready to cook, set a large (about 30cm) deep frying pan on the grill and add the olive oil, peppers, onions and chorizo. Cook, stirring occasionally for about 20 minutes, over a medium heat, until they are softening and starting to colour a little. Next, part a hole in the veg to reveal the bare pan and put in a chicken thigh, skin side down. Repeat with the other 3 chicken thighs, making sure the skin is in contact with the pan so that it colours nicely. Let it fry for another 20 minutes or so, shaking the pan gently from time to time to make sure the chicken isn’t sticking. After this time the onions and peppers will be beautifully soft and the chicken crisp on the skin side. </span></div>
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<span style="letter-spacing: 0.0px;">Add the tomatoes, garlic and saffron, stirring through the vegetables and fry for about 5 minutes or until the tomatoes are collapsing. Pour in the wine, and simmer for another 5 minutes, before crumbling in the stock cube and stirring really well to break it up. Add the rice and season well with salt and pepper, mixing it all around thoroughly, and turning the chicken skin side up. Stir in 2 cups (500ml) of water, cold is fine, and push the rice under the liquid. Cover the pan with foil, using tongs to press it around the outside. Leave to simmer over the fire for about 25 minutes, giving the pan a little shake from side to side to check its not sticking, but don’t worry too much, a bit of stuck on rice is the best part of this dish! Remove the foil, scatter over the samphire and prawns, recover and let them cook in the steam for 10 minutes, when the prawns are completely pink all the way through they are done.</span></div>
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<span style="letter-spacing: 0.0px;">Scatter over the parsley, and spoon onto plates, giving everyone a lemon quarter to squeeze over.</span></div>
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com4tag:blogger.com,1999:blog-849205414404050062.post-18595922292684328392014-03-20T09:41:00.003+00:002014-03-20T09:41:51.435+00:00Come & eat some PIE!<div class="separator" style="clear: both; text-align: center;">
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-78199545516263175402014-03-07T12:36:00.002+00:002014-03-07T12:37:57.262+00:00A vegetarian feast of a pie, from PIE!<div class="separator" style="clear: both; text-align: center;">
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To celebrate the end of British Pie Week, here's another sneaky recipe to share from my upcoming book <a href="http://www.amazon.co.uk/Pie-Great-Recipes-Genevieve-Taylor/dp/1472905660/ref=sr_1_6?ie=UTF8&qid=1394195365&sr=8-6&keywords=pie%21">PIE!</a>, published very soon by <a href="http://www.absolutepress.co.uk/category/the-author/taylor-genevieve/">Absolute Press</a>. </div>
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This is a big old vegetarian feast of a pie, and possibly my very favourite recipe from the book.</div>
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<span style="letter-spacing: 0.0px;"><b>Harissa-spiced Borlotti Bean, Squash, Red Pepper and Chard Pie with Goat’s Cheese</b></span></div>
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This rainbow-coloured pie is magnificent to look at and it’s certainly fit for a vegetarian feast! It’s a pretty simple pie to make, but if there is a trick to be shared, then it is to make sure each distinct layer is really well seasoned and has plenty to offer in the taste department.<br />
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<span style="letter-spacing: 0.0px;">I love chard, to my mind the texture of the stalks, in particular, make it far more interesting than spinach, but you can use spinach if you can’t get hold of chard. It’s also a pretty easy vegetable to grow, so if you have a corner free in your garden you might like to give it a go. The bright red stalks and deep green leaves make it a very attractive plant to grow.</span></div>
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<span style="letter-spacing: 0.0px;">Serves 6 (generously) </span></div>
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<span style="letter-spacing: 0.0px;">Takes 25 minutes to make (plus cooling), 1 3/4 hours to cook</span></div>
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<span style="letter-spacing: 0.0px;">6 tbsp olive oil</span></div>
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<span style="letter-spacing: 0.0px;">50g unsalted butter</span></div>
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<span style="letter-spacing: 0.0px;">2 onions, finely sliced</span></div>
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<span style="letter-spacing: 0.0px;">400g bunch rainbow chard, washed, stalks trimmed and chopped into 3–4cm pieces, and leaves roughly torn</span></div>
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<span style="letter-spacing: 0.0px;">1 large butternut squash (about 1.4kg), halved, deseeded and cut into 1cm-thick slices (I leave the peel on for texture)</span></div>
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<span style="letter-spacing: 0.0px;">2 whole bulbs of garlic</span></div>
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<span style="letter-spacing: 0.0px;">3 red, orange or yellow peppers, deseeded and cut into 3cm pieces</span></div>
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<span style="letter-spacing: 0.0px;">2 tbsp capers, drained and chopped</span></div>
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<span style="letter-spacing: 0.0px;">bunch of fresh flat-leaf parsley, chopped</span></div>
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<span style="letter-spacing: 0.0px;">2–3 tbsp harissa paste</span></div>
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<span style="letter-spacing: 0.0px;">400g can borlotti beans, drained and rinsed</span></div>
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<span style="letter-spacing: 0.0px;">plain flour, for dusting</span></div>
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<span style="letter-spacing: 0.0px;">double batch of Shortcrust Pastry (see page XX)</span></div>
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<span style="letter-spacing: 0.0px;">250g soft rindless goat’s cheese, crumbled</span></div>
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<span style="letter-spacing: 0.0px;">salt and freshly ground black pepper</span></div>
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<span style="letter-spacing: 0.0px;">1 egg, beaten, to glaze </span></div>
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<span style="letter-spacing: 0.0px;">cumin seeds and sea salt flakes, for sprinkling</span></div>
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<span style="letter-spacing: 0.0px;">Pour a tablespoon or so of the oil into a large frying pan, add the butter and set over a low heat. Once the butter has melted, stir in the onions, then cook gently, uncovered, for around 30 minutes or until very soft and lightly coloured, stirring from time to time. Add the chopped chard stalks, then cover and cook gently for a further 10 minutes, before adding the torn chard leaves and packing them down into a snug layer. Cover and let the leaves steam and wilt for about 10 minutes. Remove from the heat, season to taste with salt and freshly ground black pepper, then set aside to cool completely.</span></div>
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<span style="letter-spacing: 0.0px;">Whilst the onion and chard mixture is cooking, roast the squash and peppers. Preheat the oven to 220°C/200°C fan/gas 7. Spread the squash out over 1 or 2 large roasting tins and drizzle over a little of the remaining oil. Season well with salt and black pepper and tuck in the garlic bulbs. Put the mixed peppers in another roasting tin and drizzle the remaining oil over them, along with a little grind of salt and black pepper. Put both vegetables in the oven to roast until cooked and lightly coloured in places, around 35–40 minutes. The squash may take a few minutes more than the peppers, which is why they are cooked in separate tins. Remove from the oven and set aside to cool completely. Once cold, stir the capers and parsley through the peppers. Separate the garlic into cloves and squeeze the soft flesh onto the squash, leaving the cloves as whole as possible.</span></div>
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<span style="letter-spacing: 0.0px;">In a small bowl, stir the harissa paste through the borlotti beans and season with a grind of salt and black pepper. Cover and set aside at room temperature.</span></div>
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<span style="letter-spacing: 0.0px;">Once the vegetables are all cold, preheat the oven to 200°C/180°C fan/gas 6. Set a heavy baking sheet on a shelf in the oven to heat up. Grease and base-line a 23cm springform cake tin with non-stick baking paper and set aside.</span></div>
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<span style="letter-spacing: 0.0px;">On a lightly floured work surface, cut the pastry into two-thirds and one-third, rolling each piece gently into a ball as you do so. Roll out the larger piece into a rough circle, about 4mm thick (the pastry needs to be slightly thicker here as the filling is so robust it needs a sturdy crust to hold it in) and use it to line the prepared springform cake tin, bringing it up the sides of the tin and leaving a little excess hanging over the edge.</span></div>
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<span style="letter-spacing: 0.0px;">To construct the layers, start by adding half of the roast butternut squash in a neatly packed layer at the bottom of the pastry-lined tin. Follow this with the harissa-spiked borlotti beans, spreading them out evenly, then add the roast peppers in an even layer. Next, add the wilted chard and onions mixture in an even layer, followed by the other half of the squash, making sure you level each layer before you add the next. Finally, sprinkle over the goat’s cheese evenly. By now your pie will be full to the brim!</span></div>
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<span style="letter-spacing: 0.0px;">Brush the rim of the pastry with a little cold water to dampen it. Roll out the smaller piece of pastry so it is slightly bigger than the top of the tin and about 4mm thick and lay it over the filling, pressing down firmly and rolling and crimping the edges to seal. Make a couple of slits in the top of the pie to let the steam out. Brush all over with beaten egg and sprinkle over a few cumin seeds and sea salt flakes. </span></div>
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<span style="letter-spacing: 0.0px;">Carefully slide the tin onto the hot baking sheet in the oven and bake for about 50–55 minutes or until the pastry is cooked through and deep golden brown. </span></div>
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<span style="letter-spacing: 0.0px;">Remove from the oven and leave to cool in the tin for 20 minutes before sliding a knife around the inside edge of the tin and releasing the springform. Carefully transfer the pie to a serving plate or wooden board. This is a solid pie – I find the best way to get it off the base is to lay a plate over the top of the pie and turn it over quickly so it is upside-down. Peel off the paper and base of the tin before covering with a serving plate and inverting it quickly so it’s now the right way up. Serve hot (it keeps its temperature very well) or warm, cut into thick slices. This pie is packed full of veggies so doesn’t really need anything to accompany it, but a big green leafy salad will add a nice bit of crunch.</span></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-50439563756560296082014-03-03T10:46:00.000+00:002014-03-03T10:46:03.191+00:00A recipe for British Pie Week<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Happy Monday everyone…...</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My next book PIE!, part of the Absolute Press '!' series of which my previous titles include STEW! & SOUP!, is on it's way to a bookshop near you in a couple of weeks.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, to celebrate the fact that its British Pie Week, here's a little recipe from the book to whet your appetite…..</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Roast Beef, Sweet Potato & Horseradish Pie</span></b></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">I have a small confession to make, and I know many will disagree with me wholeheartedly, but I have never been too keen on cold roast beef. So, this recipe was simply designed to use up leftovers in a way more pleasing to me than a sandwich, and I have to say it was a triumphant success. For a more intense hot flavour, try to use grated horseradish (available in jars) rather than a creamy horseradish sauce, which can be quite mild-tasting. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Serves 4</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Takes 20 minutes to make (plus cooling), 1 hour 25 minutes to cook</span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">For the pie</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 large onions, chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 sprigs of fresh rosemary, leaves picked and roughly chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">600g sweet potatoes, peeled and cut into 2cm chunks</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">300ml beef stock</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">300g cold roast beef, cut into bite-size pieces</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2–3 tbsp grated horseradish (available in jars), or horseradish sauce for a milder flavour </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">plain flour, for dusting</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 batch of Shortcrust Pastry (see page below for the pastry recipe)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">salt and freshly ground black pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">100g plain flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">50g butter, chilled and cut into little cubes</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">75g mature Cheddar cheese, grated </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">To make the pie, put the oil into a large frying pan and set over a medium heat. Once the oil is hot, add the onions, along with the rosemary, and fry for 15–20 minutes or until lightly caramelised, stirring from time to time. Stir through the sweet potatoes and then pour in the stock, seasoning well with salt and freshly ground black pepper. Bring to the boil, then cover with a piece of damp greaseproof paper pressed down over the sweet potatoes, tucking it under snugly at the edges – this creates a steamy lid to help cook the sweet potatoes. Simmer until soft – this will take around 15 minutes, depending on the size of the chunks. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove and discard the paper – the sweet potatoes should have absorbed most of the stock; if it is still quite liquid, then simmer, uncovered, for a few minutes. Remove from the heat, stir through the beef and horseradish and set aside to cool completely.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Once the filling is cold, preheat the oven to 200°C/180°C fan/gas 6.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">On a lightly floured work surface, roll out the pastry to a thickness of about 4mm (the pastry needs to be slightly thicker here as the filling is robust so it needs a sturdy crust to hold it in) and use it to line a 23cm springform cake tin, bringing it about 4cm up the sides of the tin. Spoon in the filling, levelling it out as you go.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">For the crumble topping, lightly rub the flour and butter together in a mixing bowl. When the mixture resembles breadcrumbs, mix through the cheese and season well with salt and black pepper. Sprinkle the crumble mixture evenly over the pie filling, but don’t pat or press it down as you want to leave it light and airy. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake in the oven for 40–45 minutes or until the pastry is cooked through and the crumble topping is crisp and golden. Remove from the oven, leave to cool for a few minutes, then slide a knife around the inside of the tin and release the springform. Carefully transfer the pie to a serving plate or wooden board and serve hot. Green vegetables on the side are a great accompaniment for this pie, and perhaps a little extra horseradish sauce for those who like things fiery.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Shortcrust pastry recipe</i></b></span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Makes about 325g</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Takes 10 minutes to make (plus chilling)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">180g plain white flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">a pinch of fine salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">90g cold butter, cut into small cubes</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3–4 tbsp ice-cold water </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Food Processor Method</i></b></span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Put the flour and salt into the food processor and whizz briefly together to mix, then add the butter cubes and pulse briefly a dozen times or so until you have coarse crumbs. If you use the pulse function in very short, sharp bursts (rather than just leave it in the ‘on’ position) to rub the fat and flour together, then I think it works more like super fast fingers and there is less chance of overdoing it. Next, you trickle in the ice-cold water, whilst pulsing all the while, just until the mixture resembles rough lumps and looks a bit like overcooked and dry scrambled eggs. Add only as much water as you need. Don’t keep processing until the mixture comes together in a big ball as that will develop the gluten in the flour too much, so be sure to stop before you get to that stage. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Tip the clumped crumbs onto a sheet of cling film and gently squeeze together into a ball without pressing too hard – little air gaps are a good thing and will add a lightness and crumbliness to the cooked shortcrust. Wrap and chill in the fridge for at least 30 minutes before rolling out.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Traditional Rubbing-in (by hand) Method</i></b></span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">The method is essentially the same, but your fingertips and thumbs work together to literally rub the flour, salt and butter together until you have coarse crumbs. Lifting your hands out of the bowl as you rub adds air. Then once again, add just enough cold water to bring the mixture together into clumps – I find a blunt table knife is best to use here, using it to stir and cut through the crumbed mixture as you mix. Again, tip the clumped crumbs onto a sheet of cling film and squeeze gently into a ball, then wrap and chill in the fridge for at least 30 minutes before rolling out. </span></span></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-24858228800636421292014-02-21T14:30:00.001+00:002014-02-21T14:37:04.984+00:00A piggy day out<div style="text-align: justify;">
When the lovely folk of <a href="http://valehousekitchen.co.uk/" target="_blank">Vale House Kitchen</a> invited me to join them on their pig butchery course last weekend I jumped at the chance. The day promised learning not only how to cut up a pig into different joints but also how to process it into bacon, sausages, ham, salami and chorizo. Making charcuterie is something I have long wanted to try but its also been one of those things that I never seem to get around to. Like ironing my clothes or learning a new language. So it was brilliant to be asked along to get myself a whole new set of new skills.</div>
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Vale House Kitchen is a relative newcomer on the cookery school scene, having only opened for business last autumn, but it seems to be a place with big plans. Owners Bod and Annie have a strong 'field to fork' philosophy and many of the courses have a focus on catching your food - hunting or fishing or foraging - before you are let loose in the kitchen to cook. Whilst many might find the whole shooting & fishing thing a bit much, I agree wholeheartedly with Bod when he said that if you're going to eat meat and fish you owe it to the animals to know the process it takes to get them to your table. If more of us had first hand of the rearing & ultimate killing we might have more respect for the meat we put on our forks.</div>
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The course was brilliantly led in a relaxed and informal way by Robin Rea from the <a href="http://www.rustypig.co.uk/" target="_blank">Rusty Pig</a>, a specialist pork butcher and charcuterie in Ottery St Mary, Devon. Robin's shop has a table for 16 in the middle of it, where he and his team serve piggy feasts for brunch, lunch and dinner at the weekends. 'Pigging delicious' goes his strapline and it sounds so good I'm planning to head west at the first available opportunity.</div>
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Here are a few shots of my day. It was totally energising to learn something new and I left buzzing with ideas about things I wanted to try. I've already tried my own bacon and am really struggling to wait for it to be ready.</div>
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Thanks Vale House!</div>
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<b><span style="font-size: small;">We started with half a pig, his name was Stumpy and he an Oxford Sandy Black, a rare breed that came from a breeder just down the road, <a href="http://www.plumpuddingpigs.com/" target="_blank">Plum Pudding Pigs</a>. Oxford Sandy Blacks are Robins favourite for flavour and that all important fat layer that makes proper bacon and sausages such great things to eat.</span></b></div>
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<b><span style="font-size: small;">Robin teaching me a proper butchers knot</span></b></div>
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<b><span style="font-size: small;">My absolute tip of the day: put the string in a pan to stop it rolling on the floor when you're tying up a roasting joint. Why on earth have I never thought of this?</span></b></div>
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<span style="font-size: small;"><b>Removing the cheek, possibly the tastiest cut with the right amount long slow cooking. The ears were earmarked for a simmer in red win and herbs until soft and tender. Then Robin planned to slice them into thin strips, toss them un polenta and chuck them in the fryer for a crispy bar snack. Sounds good, eh?</b></span></div>
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<span style="font-size: small;"><b>Skinning the trotter, in preparation for cooking & stuffing.</b></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">The brain was so much smaller than I thought. Here I took a snap of it next a grown mans hand - I think you'll agree, not a lot of mass for an 80kg animal, especially one thats famed for its intelligence. I was left wondering just how big (or small….) my own grey matter is.</span></b><br />
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<span style="font-size: small;"><b>Robin deftly trimming the carcass and chopping the offcuts for the sausage making bowl. It pretty much all went in, bar the glands which apparently lend an unpleasantly bitter taste.</b></span></div>
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<span style="font-size: small;"><b>Making sausages rather predictably caused much schoolish giggling that we should have all have grown out of. We found the process needed a gentle touch and rather more control than many of us seemed to be able to muster. And don't even get me started on the link making process. One of those frustrating 'rub your tummy, pat your head' type tasks that my brain doesn't compute to well.</b></span></div>
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<b><span style="font-size: small;">We learnt how to make a bacon cure with salt and brown sugar, flavoured with bay, pepper, coriander, star anise & cloves.</span></b></div>
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<b><span style="font-size: small;">Dry cured bacon, the belly will become streaky, and the loin will become back bacon. I left Vale House with a generous piece of belly that I've now cured with a mix of smoked paprika, caraway, fennel and bay. Its in my fridge patted with a snug blanket of cure. At the weekend I'll wash it down with vinegar and hang it somewhere cool and airy (the shed I suspect) for a few weeks to dry out a bit. So, if anyone fancies a bacon sarnie, I'm taking bookings for mid to end of March!</span></b></div>
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<b><span style="font-size: small;">Chorizo's drying from the eaves, mine is the 2nd from the left. Its now curing in my shed with strict instructions not to tuck in for at least a month.</span></b></div>
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<b><span style="font-size: small;">One of Vale House's very own Oxford Sandy Black pigs, called Sausage & Bacon, and brothers of our fella, Stumpy. Vale House's pigs are due to be slaughtered in a few weeks and I know every bit of them will be put to good use.</span></b></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-48597574317990749202013-12-10T18:34:00.000+00:002013-12-10T18:34:15.916+00:00A postcard from the beach<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">This weekend we whizzed down the M5 to Berrow Beach, near Burnham upon Sea, our favourite place for a 'Big Sky' day. You know the ones, where you can't take a moment more of the city, nor the four walls you live within? I get this feeling often, and when it comes Berrow is the closest place to Bristol to satisfy the urge.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Todays trip was special - after a hearty yomp I got to christen my new toy - a Bonfire tripod & grill for cooking outside. Fuelled by a little charcoal to get it going and stoked with driftwood gathered by the kids, we cooked up bacon, eggs and beans, and drank coffee in the sand dunes. Me and this new bit of kit have got big plans. What a hoot. And we came home windswept, glowing and smelling of woodsmoke. The perfect way to energise the body and soul for the week ahead.</span></div>
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-15815480968738773602013-10-10T12:24:00.001+01:002013-10-10T12:24:23.833+01:00Pop up restaurant invite - all welcome!!<div class="separator" style="clear: both; text-align: center;">
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-65291898687401259282013-07-30T10:20:00.002+01:002013-07-30T10:38:42.954+01:00The Egg Award 2013<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">When I heard about <span style="font-size: large;">The Egg Award 2013</span> via twitter I decided I'd be a complete fool not to enter a recipe. After all 2013 is the year that I published an entire cookbook devoted to seasonal egg recipes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="font-size: x-large;">A Good Egg - a year of recipes from an urban hen keeper </b><i>(Eden Project Books, 2013)</i><b> </b>charts a year of egg cookery in my Bristol kitchen. Passionate about seasonal eating, the book is organised as an edible diary, with around 2-3 entries per week, each recipe containing eggs in some form or other. Some are not necessarily very egg-rich - a Christmas prune and rabbit pate for example just uses a single egg, whereas Pasteis del Nata (exquisite Portuguese custard tarts) are more what you'd call classically eggy. The point was that I had a seemingly endless supply of eggs and I simply had to get through them.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The eggs I use come from my 'girls', 3 sturdy hybrid bluebell hens that share my back garden along with my husband, two boisterous young kids, 2 dogs and 2 cats. With all of us vying for space it can get a little busy out there but generally we all get along rather well. As a passionate gardener of both edible and ornamental plants I have spent rather a long time planning and adapting our space so that we can all pretty much rub along harmoniously.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhJbhlhxXzomHoxwy-DG6nf9wSAp-eczK-ZEZPcnOPLGepfJLlYGq_qxKjtgT3fDfkjAZ7-HXsMgmwXISeUsLlwPfwtb_Q8S6Kd2u1RSwDZolosq7szw9vPWrkWoYcNcP2OlLc9xiE80/s1600/COLLECTING+EGGS+LARGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhJbhlhxXzomHoxwy-DG6nf9wSAp-eczK-ZEZPcnOPLGepfJLlYGq_qxKjtgT3fDfkjAZ7-HXsMgmwXISeUsLlwPfwtb_Q8S6Kd2u1RSwDZolosq7szw9vPWrkWoYcNcP2OlLc9xiE80/s640/COLLECTING+EGGS+LARGE.jpg" width="424" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">With the girls providing me with 2-3 truly delicious eggs a day, all year round, I was never short of a reason to experiment with them. Eggs, I think, are one of natures absolute wonder ingredients - a perfect package of protein, nutrients and great flavour that is so utterly versatile it beggars belief.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">People often ask me why I wanted to keep chickens in my garden and the answer is somewhat multifaceted. It started with a simple and enduring love of animals - as a child entering my teenage years I passionately wanted to be a vet, until my physics teacher told me quite plainly one day that I wasn't bright enough. I know, how appalling is that? I often think of him, a weasily bald-headed, miserable thin bearded man and how much I would love to be able to tell him I went on to get a first class degree in Biology from Manchester University. F-him I say. I digress. Cooking then is another lifelong passion - I love the creativity of it, the smells, the colours, the way I can let my imagination run wild as I dream up new recipes. The way peoples faces light up when I offer them something delicious to eat. My other great love is gardening, that connection to the soil, the feeling of mud under your finger nails, the dozen scratches up my forearms from pruning my rambling rose, the joy of unearthing the garlic I've been nurturing since the winter.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I guess chicken keeping is a natural culmination of all the things I love most - that and the desire for my children, Izaac aged 8, and Eve aged 5, to feel a connection to the land that I adore. And I'm not alone, with some estimates suggesting there are getting on for a million people keeping chickens in their back gardens. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6W0VHl6drT5-WQaw_0GlA37H62zTop-SMQLOcuVBYLiIADqlytIj9FPQOVjxLG957JgDWVINrzewNtPmWIsoiyzHYrp82fHfAFTF85EWTTDaRFt_JVK4j_dQr8Cndl03pqlaeV5EJmE/s1600/HOLDING+MABEL+LARGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6W0VHl6drT5-WQaw_0GlA37H62zTop-SMQLOcuVBYLiIADqlytIj9FPQOVjxLG957JgDWVINrzewNtPmWIsoiyzHYrp82fHfAFTF85EWTTDaRFt_JVK4j_dQr8Cndl03pqlaeV5EJmE/s640/HOLDING+MABEL+LARGE.jpg" width="424" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">During the course of writing the book I blogged some of my recipes to kind of test the waters as to what people really want from the humble egg. Looking back over my blog, it was very, very easy for me to pick my entry to The Egg Award 2013. One post was overwhelmingly popular, receiving tenfold more hits than the next most popular. So here, egg lovers the world over, is my entry.......... </span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">27th January - Baghdad eggs with herb yogurt & pitta crisps</span></b></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">These spiced fried eggs make for a really fresh and interesting brunch dish and they are welcome change from the more usual scrambled or poached. Eggs go so well with herbs and spices and this recipe uses both in abundance.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pitta crisps are easy and delicious, and so useful that I often make a double or even treble batch. They store brilliantly in an airtight tin for a week or so and are great with all manner of dips or just for snacking on when you feel peckish. So much tastier and healthier than reaching for a bag of regular crisps. I normally add chilli flakes as I can’t resist the opportunity to spice them up a bit them but do leave them off if you prefer. </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuNH3ThbZsewmiJsLV0co-GulWXrgAcC7YRy2-AfL-pc7-j86Jf46CnRYkkGVB1LKfU6Qmn31OUAZVO8edZ1MxBiM38L1HKROwzysmbYpFnMS9fX0qlwJJbuxc5reVGwbFQBzcKNys9E/s1600/Bagdad+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuNH3ThbZsewmiJsLV0co-GulWXrgAcC7YRy2-AfL-pc7-j86Jf46CnRYkkGVB1LKfU6Qmn31OUAZVO8edZ1MxBiM38L1HKROwzysmbYpFnMS9fX0qlwJJbuxc5reVGwbFQBzcKNys9E/s640/Bagdad+eggs.jpg" width="424" /></a></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Served 2</span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">for the pitta crisps:</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3 pitta breads</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cumin seeds</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried chilli flakes</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">sea salt & freshly ground black pepper </span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">for the herb yogurt:</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">160g greek yoghurt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">a generous handful of mixed fresh herbs, finely chopped (coriander, mint, parsley & chives are all great)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">a little salt & freshly ground black pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">for the Baghdad eggs:</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp cumin seeds</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">50g unsalted butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">a splash of olive oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, sliced</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp paprika</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt & freshly ground black pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180°C.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice the pittas into 3cm wide strips and peel apart the 2 layers of each strip. Lay in a single layer on a baking tray, drizzle over the olive oil and scatter on the cumin seeds, chilli flakes and a generous seasoning of flaked sea salt and freshly ground black pepper. Bake in the oven for about 10 minutes until completely dry and crisp. Remove from the oven and allow to cool on a wire rack</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Make the yoghurt sauce by stirring through the herbs and seasoning to taste with a little salt and freshly ground black pepper. Spoon onto two plates and set aside.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large frying pan, dry fry the cumin seeds for just a minute or so. As soon as you smell their aroma lifting from the pan tip them into a pestle and mortar and grind coarsely . Add the butter to the pan, along with a little drizzle of olive oil to help prevent it burning. When it has melted and starts foaming, stir through the garlic, paprika and ground cumin and fry for a couple of minutes. Then crack in the eggs, and fry, basting in the spiced butter until they are cooked to your liking.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">When the eggs are cooked use a fish slice to lift them out onto the serving plates, two per person, and drizzle over the butter. Serve immediately, with the pitta crisps to dunk in both the yolk and the herby yogurt. </span></span></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-13792829054969055522013-03-12T10:07:00.001+00:002013-03-12T10:07:44.294+00:00A Good Egg <div style="text-align: justify;">
Yet another few weeks whizz by in a multitasking plate-spinning whirlwind and finally this week, after two years of thinking, pitching, writing, eating my egg cookery diary, A Good Egg, is being published. </div>
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I am extraordinarily proud of this book, and everything about it makes me feel happy; the look and feel of the cover, its small but sturdy 'diary' size, the lovely little gold ribbon to mark a favourite page, the wonderful photos taken by the very talented <a href="http://www.jasoningram.co.uk/" target="_blank">Jason Ingram</a>. And thats just the way it looks. Above all I want it to be an extremely useful edition to peoples cook book shelves, packed full of recipes that both inspire people to cook and fulfil their promise of delivering something simple and delicious to eat. It is also a book I shall treasure for the whole lifetime of memories that are scattered throughout its pages. As well as the constant inspiration I get from my garden, most of my recipes start with a germ of a memory, sometimes hazy, sometimes vivid that takes my cooking in a certain direction. Food for me is simply the most perfect vehicle for both creating a family history and stirring long forgotten memories.</div>
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A Good Egg is published on the 14th March 2013, and its available now to pre-order both on <a href="http://www.amazon.co.uk/Good-Egg-recipes-urban-hen-keeper/dp/1905811837/ref=sr_1_1?ie=UTF8&qid=1363082516&sr=8-1" target="_blank">Amazon</a> and direct from the<a href="http://www.transworldbooks.co.uk/editions/a-good-egg-a-year-of-recipes-from-an-urban-hen-keeper/9781905811830" target="_blank"> Transworld Publishers </a>website. </div>
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And if you do buy it, firstly a big thank you, and secondly, please let me know how you get on with it. Feedback is wonderful and I'd be delighted to hear what you think. Transworld will soon be running competitions to win signed copies and as soon as those details are finalised I shall be shouting about them!</div>
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com6tag:blogger.com,1999:blog-849205414404050062.post-27785625477970065342013-03-01T10:58:00.001+00:002013-03-01T11:00:42.079+00:00Supperclub pictures from EATPICTURESI know its taken a painful while to post these, no rest for the wicked etc etc, and I've been flat out since our Indonesian supperclub. Mainly working on another Hellmanns mayo ad at Aardman animations, it is amazing how long the animation process takes. But thats another tale for another post.<br />
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Currently in the studio in between shots, poised for another take at squirting mayo onto my 'perfectly formed yet pleasingly rustic burger' I reckon I just about have time to post the gorgeous pictures that Rob from Eat Pictures took of the evening. The evening was a huge success - hard, hard work but very enjoyable.<br />
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Thanks to all who came and imbibed, the cocktails were awesome, the food was plentiful, Rob's pictures are dark, moody & evocative of a great evening.<br />
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And finally, a big SORRY to all of you who had hangovers on a Monday morning, rest assured, you were not alone.<br />
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All pictures copyright (and with thanks to) <a href="http://www.eatpictures.com/" target="_blank">EAT pictures</a><br />
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-47816429674596932152013-02-13T14:12:00.001+00:002013-02-13T14:12:15.961+00:00Milk Thistle Indonesian Supperclub menuFor those of you that aren't coming to supper on Sunday..... a menu to whet your appetite. We have 50 booked in so are at max capacity - time to get shopping!<br />
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<span style="letter-spacing: 0.0px;"><b>Menu for Indonesian / Malaysian Supperclub</b></span></div>
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<span style="letter-spacing: 0.0px;">Sunday 17</span><span style="font-size: 10.7px; letter-spacing: 0px;"><sup>th</sup></span><span style="letter-spacing: 0.0px;"> February 2013</span></div>
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The Milk Thistle Cocktail bar, Bristol</div>
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<span style="letter-spacing: 0.0px;"><b><i>Cocktail & nibble in the downstairs bar</i></b></span></div>
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<span style="letter-spacing: 0.0px;">Exclusive Milk Thistle cocktail</span></div>
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<span style="letter-spacing: 0.0px;">Malaysian Chicken & Tempeh Satay Skewers</span></div>
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<span style="letter-spacing: 0.0px;"><b><i>Upstairs, seated in the lounge</i></b></span></div>
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<span style="letter-spacing: 0.0px;">Crisp lettuce leaves filled with </span></div>
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<span style="letter-spacing: 0.0px;">Slow Cooked Spiced Belly Pork</span></div>
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<span style="letter-spacing: 0.0px;"> and Shitake Mushrooms</span></div>
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<span style="letter-spacing: 0.0px;">Banana Leaf Fish Parcels </span></div>
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<span style="letter-spacing: 0.0px;">– with kecap manis dipping sauce</span></div>
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<span style="letter-spacing: 0.0px;">Aubergine & Egg Curry</span></div>
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<span style="letter-spacing: 0.0px;">Yellow Coconut Rice</span></div>
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<span style="letter-spacing: 0.0px;">Stir Fried Asian Greens </span></div>
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<span style="letter-spacing: 0.0px;">with Chilli and Sesame</span></div>
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<span style="letter-spacing: 0.0px;">Beef Rendang</span></div>
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<span style="letter-spacing: 0.0px;"><b><i>Back in the downstairs bar</i></b></span></div>
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<span style="letter-spacing: 0.0px;">including a Kaffir lime & coconut marshmallow</span></div>
Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-70755232203131096902013-01-24T09:32:00.000+00:002013-01-24T09:32:05.758+00:00Indonesian supper at The Milk Thistle, Bristol<div style="text-align: justify;">
Its been a long time coming but my cooking buddy, Jo Ingleby, and I have decided the time has come to host another supperclub. This time we have shifted venue from my kitchen to something altogether grander - <a href="http://www.milkthistlebristol.com/" target="_blank">The Milk Thistle</a> cocktail bar in Bristol. </div>
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Housed in one of Bristol's most historic buildings, The Milk Thistle is full of surprises, to call it quirky and interesting doesn't even begin to describe the delights you will find inside. Stuffed full of paintings, antiques and curios, including a old fox in a bow tie sitting above the bar, The Milk Thistle brings to mind the many indulgences of our imperial past.</div>
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With that colonial era in mind, Jo and I decided upon an Indonesian and Malaysian theme to our pop up. Many years ago I was lucky enough to be spend a few years working on a television series all about the wildlife of that region and as such spent a lot of time filming all across South East Asia. I totally fell in love with the fiery, sweet and incredibly diverse cuisine and when I feel the need for chilli in my life (which is often), it is to this part of the world that I turn to for inspiration.</div>
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If you fancy joining us for an evening of cocktails, feasting and laughter to beat away the winter blues then send me an email to bag your seats. Spaces are selling out fast, so if you fancy a spot shout ASAP!</div>
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-20451268346081387012013-01-08T17:00:00.001+00:002013-01-08T17:00:22.805+00:00A Good Egg arrives!<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">A very unexpected treat in the post today - an advance copy of A Good Egg plopped on the door mat mid morning. It has been distracting me all day - I cannot stop looking at it and thumbing through - over 24th long months of thinking, planning, testing, writing and photographing, not to mention all that editing and proof reading. Its been a long time in the gestation but my is it worth it. I feel proud - its been a book very close to my heart - and utterly thrilled with how its turned out.</span></div>
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Still a full 2 months until publication, there are only a handful of copies out there. The rest I believe are wrapped up snug in a shipping container on a boat wending its way towards us in the next 3-4 weeks. Hopefully nowhere near pirates, icebergs or tropical storms. It feels a bit odd that its out there somewhere.</div>
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So, I just can't help but share my copy - here is a really little sneaky preview, I hope it tempts you.</div>
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<br />Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-21963252491618428412013-01-03T20:20:00.002+00:002013-01-03T20:24:38.818+00:00New Year, new plansIts been way too long since my last post. Life has been a bit of a whirlwind of juggling work and home - in September my son started a new school, meaning we both face a 30-40 minute drive to school every weekday, and I then struggle with the flow of traffic for at least another 40 minutes to get back to my desk or into the studio. Getting used to our new routine, and my more restricted working day, has rather taken its toll both physically and mentally. It has been a big change from our previous slow amble through the park with the dogs every morning. Still, the other option (sending him to the local school that has just plummeted into special measures) would be way harder to deal with.<br />
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But as I type, with a twinge of guilt, I wonder how many other blog entries begin with a similar tale of failing to fit in all that we want to achieve in our days and weeks. I like being busy, I thrive on being busy, I find that the endless plate spinning that comes from being a working mum can often be energising. That is until I collapse on the sofa at the end of the day and realise just how tired I am. I'm sure I'm not alone.<br />
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But I find the start of January strangely energising too, a time to start new things, not particularly 'resolutions', and in my case most certainly not diets. This is the time of year I most need to feed my body for comfort not starve it of all pleasures. But a few small changes just might make big differences. I know its a rubbish month in many ways, depleted post Christmas bank balances post still long dark nights and dreary weather, but spring is inevitably coming up next on the seasonal travellator and things will get more cheerful day by day.<br />
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So, that said, there are a three things I want to achieve in 2013; learn to do front crawl properly in a bid to feel more effortless in the water, to learn a bit of Italian for our trip to Puglia in the summer, and finally to rekindle my interest in pottery. Many moons ago I did ceramics as a GCSE (in truth it was the only thing I got an 'A' in, even though I then went on to specialise in the sciences and ended up with a zoology degree, but thats a tale for another day) and I have long since harboured a desire to be more creative again. I know cooking is creative but when I cook all day, and sometimes half the evening too, it can feel a bit more like a production line, albeit a mostly enjoyable one. Getting my hands immersed in clay rather than dough will be something just for me.<br />
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Not that work won't benefit. The gorgeous shot in my blog title above (by the very lovely <a href="http://eatpictures.posterous.com/" target="_blank">Rob Wicks of Eat Pictures</a>) is perhaps the one that got me thinking maybe, just maybe, I can craft some of my own props for food photography. It was a recipe for Fenland celery, chorizo and cannellini bean stew I devised for the <a href="http://www.lovecelery.co.uk/recipes/detail.asp?ItemID=352" target="_blank">LOVE CELERY</a> campaign and shot in a beautiful bowl I brought from a potter who works just down the road.<br />
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Who knows, maybe in a few months (or years?!) I can show off some of my own work. But in the meantime, here's a little bit of what's been inspiring me; <a href="http://pinterest.com/genevieveeats/ceramics/" target="_blank">Pinterest ceramics board</a>.<br />
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Happy New Year, I hope 2013 is a good one for you all!Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-56895629040699219762012-10-25T10:36:00.000+01:002012-10-25T10:36:04.217+01:00A frugal soup for a dull day<div style="text-align: justify;">
I hear this morning on Radio 4 that Britain is officially out of recession. But as we creep slowly, slowly upwards from the trough of the double dip I find myself thinking that for most ordinary citizens this news will bring very little joy. Ever rising food prices and wages that are static at best, but shrinking in reality, mean that most of us find our wallets squeezed ever tighter. And as we lurch towards the end of the month I thought it would be timely to share an exceedingly cheap but nevertheless very tasty recipe for spinach soup.</div>
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It comes from my second book, <a href="http://www.amazon.co.uk/Soup-100-sensational-soup-recipes/dp/1906650705/ref=sr_1_1?ie=UTF8&qid=1351156873&sr=8-1" target="_blank">SOUP!</a>, in which I devoted a entire chapter to the cheap and the cheerful. These 'humble soups' are the soups of my childhood, the steaming pans of warming deliciousness that mum used to rustle up seemingly out of nowhere. Many of them are made from frozen veg, or tins of tomatoes and beans. Ingredients that are so handy to have lurking in the freezer or back of the cupboard. This is just the sort of dish that brings me huge satisfaction, the making-something-great-out-of-not-much school of cooking brings me far more pleasure than splashing my cash on luxurious ingredients. </div>
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<span style="letter-spacing: 0px;"><b><span style="font-family: Times, Times New Roman, serif;">Spinach & nutmeg soup, taken from SOUP! (Absolute Press, March 2012)</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Frozen spinach is so easy to use and cheaper than the fresh stuff, so I often have some lurking in the freezer for adding to soups or risottos. This delicious soup, with its vivid green hue, exudes health and wholesomeness but tastes great too. Like many of the milk based soups in this book I like to thicken it with a little flour - it just seems to hold the whole thing together creating a more cohesive texture which I like. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1 litre milk (or half milk, half water if you prefer)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">½ nutmeg, freshly grated</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1 tbsp plain flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Salt & freshly ground black pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Melt the butter with the olive oil in a large saucepan. Gently sweat the onion and the garlic for a few minutes until slightly softened. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Add the blocks of frozen spinach and pour over the milk. Grate over the nutmeg and season with a little salt and plenty of freshly ground black pepper. Bring to the boil and simmer for around 5-8 minutes, stirring from time to time to break up the spinach as it defrosts. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Once the spinach has broken up, transfer the soup to a liquidizer and add the flour. Puree until completely smooth, then transfer back to the pan and simmer until thickened, stirring all the time.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Serve piping hot with a swirl of cream if you have some.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Freezes well.</span></span></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com2tag:blogger.com,1999:blog-849205414404050062.post-10803673240572889612012-09-24T14:59:00.000+01:002012-09-25T12:26:19.207+01:00A plum tree for a beloved puss & memories of a sublime plum crumble<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwTMf4Ioo-lKgarkX3qCUe5tvhcWPVrlrLex4Mp7kwqu52D33Ad8LQg0eCR1V-BxK-ghoJ4OC9Si_wjvVCn4kPdgq3PXY2mVOGrlKG82kn692le3WHHtsOcTUzHNwSqQyOEZLC81SN84/s1600/IMG_0030_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwTMf4Ioo-lKgarkX3qCUe5tvhcWPVrlrLex4Mp7kwqu52D33Ad8LQg0eCR1V-BxK-ghoJ4OC9Si_wjvVCn4kPdgq3PXY2mVOGrlKG82kn692le3WHHtsOcTUzHNwSqQyOEZLC81SN84/s400/IMG_0030_2.JPG" width="400" /></a></div>
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<a href="http://www.blogger.com/blogger.g?blogID=849205414404050062" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Times, 'Times New Roman', serif; text-align: justify;"></span><br />
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<span style="font-family: Times, 'Times New Roman', serif; text-align: justify;"><span style="font-family: Times, 'Times New Roman', serif;">A week ago today we lost our lovely old tabby cat, Meg, to kidney failure. She was everything I ever wanted in an animal; fiercely independent, gloriously, fastidiously, clean and (at times, strictly </span><i>her</i><span style="font-family: Times, 'Times New Roman', serif;"> times) wonderfully warm, loving and friendly. Our very own stripy mini-tiger took no prisoners when it came to what she would and wouldn't tolerate, but she was surpisingly forgiving with our two young kids and I often found all three of them curled up together on the sofa after school. A true feline character and part of our family for 13 years, Meg was the first thing my husband Rob and I accumulated when we first moved in together. Rescued from the local cat home, chosen together with care and the limitless energy of young love, in my mind she symbolises the start of 'us' and all that we have gone on to become. For an animal that was almost entirely silent, the house feels so quiet without her and I miss her dreadfully. </span></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=849205414404050062" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Times, Times New Roman, serif;">We buried her up the garden on a cold windy evening, each absorbed in our own thoughts, as we dug the damp soil and prepared her resting spot. Over her we planted a beautiful little Mirabelle plum tree and the thought of it dropping its young leaves shortly, then sleeping winter-long only to unfurl gently into blossom next spring is very comforting. The thought of the plums we shall harvest more comforting still, out of death becomes new life, and tasty new life at that. Maybe by the time the tree fruits next summer we shall all feel ready to give another feline waif and stray a new home. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Plums are possibly one of my favourite fruits, and this crumble recipe is a lusciously comforting pudding to make as the nights draw in. Filling my home with the delicious smells of good cooking, surrounded by plenty of warmth, laughter and wine. These are the simple things that will get me through the coming autumn and winter.</span></div>
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<span style="letter-spacing: 0px;"><b><span style="font-family: Times, Times New Roman, serif;">Plum, amaretto & almond crumble with proper vanilla custard</span></b></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Times, Times New Roman, serif;">Serves 4</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU4MifuXY9RQ_LXVEq9GgV0dDTIw0FBmdWz1VXARf-i-29fq5SgxGTU1xCDGKI4MEhyphenhyphenppBdFD7z7x7RG7MV1U1CZVzfYzWqfBF3UyHlcJ7NiUkaQDXalmwoRhyphenhyphenPRqfnDCb2MFX7p48tw/s1600/Plum+crumble.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU4MifuXY9RQ_LXVEq9GgV0dDTIw0FBmdWz1VXARf-i-29fq5SgxGTU1xCDGKI4MEhyphenhyphenppBdFD7z7x7RG7MV1U1CZVzfYzWqfBF3UyHlcJ7NiUkaQDXalmwoRhyphenhyphenPRqfnDCb2MFX7p48tw/s400/Plum+crumble.jpg" width="265" /></a></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">200ml milk</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">100ml double cream</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">½ vanilla pod, cut in half down the length</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">3 large egg yolks</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">55g caster sugar </span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Times, Times New Roman, serif;">for the plums:</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">700g plums, stones removed & cut into bite sized pieces</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">2-3 tbsp amaretto</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">1-2 tbsp caster sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Times, Times New Roman, serif;">for the crumble:</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">200g plain flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">125g cold unsalted butter, cut into small dice </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">75g golden caster sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">50g whole blanched almonds</span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; letter-spacing: 0px;">I always begin by making the custard first so it has plenty of time to cool to my perfect serving temperature. In a heavy based saucepan heat the milk and cream, together with the split vanilla pod, until just below boiling point. Turn off the heat and leave to infuse for 30 mins before removing the vanilla pod, scraping in the little black seeds and stirring them through the creamy milk. </span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">In a large bowl whisk together the egg yolks and sugar until thickened. Strain over the vanilla milk and whisk together thoroughly. Wash and dry the saucepan, pour in the uncooked custard and cook over the lowest possible heat until it thickens to the consistency of double cream. This will take longer than you might imagine it to - at least 15 minutes - and you need to watch it like a hawk. If you keep stirring, almost constantly, and do not let it get anywhere near simmering point you should have no problems with it separating. But it can happen if it gets too hot too quickly so its handy to have a large metal bowl near you in case of disaster. If it does begin to split then quickly pour the lot into the bowl and whisk as fast as you can to cool it down and, hopefully, rescue it from scrambling. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Lightly butter an ovenproof dish and tip in the prepared plums. Sprinkle over the amaretto and sugar. Set aside.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Times, Times New Roman, serif;">Make the crumble in a large bowl by rubbing the flour and butter together between finger and thumb until it resembles breadcrumbs. A delicate touch with cool fingers will produce the light, crisp crumble you are after. You can do this in a food processor if you prefer but I find the result can be heavier and slightly cake-like. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Times, Times New Roman, serif;">Toast the almonds for a couple of minutes in a dry frying pan until they are golden brown, then tip onto a chopping board and cut up roughly. Stir the almond pieces through the crumble along with the sugar. Sprinkle the crumbs lightly over the plums, trying not to pat down or level too vigorously as you will lose the valuable air that creates a lovely open texture. Bake in the oven at 180°C for around 40 minutes until the crumble is crisp and golden brown. Serve piping hot with the custard poured generously over the top.</span></span></div>
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Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com1tag:blogger.com,1999:blog-849205414404050062.post-39333510674478233662012-09-21T14:43:00.003+01:002012-09-21T14:43:46.627+01:00Fake onions & mashed potato bananas<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">In my work as a food stylist I have occasionally been asked to do a few peculiar things to food but a job last week was perhaps the most wacky I ever been involved in. People often ask if I use all sorts of tricks and fakery in my work and the simple answer is no, not very often. Mostly I just create very beautiful versions of real food for people who are really genuinely interested in food. Food that tastes as good as it looks and that we can, and often do, eat after we've shot it. The resulting images are used then to 'sell' a recipe or an idea in books, magazines, on TV, on websites. Over time my natural style has evolved into something relatively pared down and quite often rustic, big flavours and aesthetically pleasing colours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0q2mNDO9y5zRsfn38HZs0F2V0sIK_K-Kbwag2MvOPkXCF324Um6tx6e-PPbiGXdBa0zH1ENqFjDpjsQyjbw9Pru-xCgD_FjR5lQPE8Vs0BlQocuSAcRsapemBXlnzH9trtiK77MZ57IA/s1600/IMG_0594.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0q2mNDO9y5zRsfn38HZs0F2V0sIK_K-Kbwag2MvOPkXCF324Um6tx6e-PPbiGXdBa0zH1ENqFjDpjsQyjbw9Pru-xCgD_FjR5lQPE8Vs0BlQocuSAcRsapemBXlnzH9trtiK77MZ57IA/s320/IMG_0594.jpg" width="239" /></span></a><span style="font-family: Times, Times New Roman, serif;">So a call from a TV company took me right out of my comfort zone and catapulted me into experimental mode a la Heston. They were filming a pilot show for one of the UK terrestrial channels where a food scientist and a psychologist try to 'cure' people with hardcore food phobias by a series of tasks. And so my own personal task was set: to create several fake, but edible, examples of onions and bananas. When it comes to food, being a stuff-it-all-in-with-relish kind of girl, I don't have much in-built sympathy or natural understanding of food phobias so it was going to be a challenge on that front too.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WOPHdbsMkNOnTVl2wyihskHakFsAk3L99hGazMARyuPSnBT9v3Br6vFIVhvgTKksKcXzaShRLpbaYjyETICMYi1DTXYNDKkr1_HCX6UX77iDXcU8UpxMYWEtSNWKN4tWHd0UV3GZKjI/s1600/IMG_0595.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WOPHdbsMkNOnTVl2wyihskHakFsAk3L99hGazMARyuPSnBT9v3Br6vFIVhvgTKksKcXzaShRLpbaYjyETICMYi1DTXYNDKkr1_HCX6UX77iDXcU8UpxMYWEtSNWKN4tWHd0UV3GZKjI/s320/IMG_0595.jpg" width="239" /></span></a><span style="font-family: Times, Times New Roman, serif;">I began with the onions. It seemed an impossible job, made harder by the fact it couldn't be substituted with another vegetable but had to be something altogether more bizarre and fantastical. The shows food scientist suggested starting with agar agar to make a stiff jelly. I used water, a little milk to cloud and make it opaque and a little chicken stock to colour it. Poured into a shallow tin and cut out into circles with a cookie cutter, followed by a fiddly lot of trimming into rounds with a scalpel and wrapping in a sliver of onion skin and I was pretty happy with the result. Not perfect but good enough I think. And it certainly fooled the woman with the onion phobia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvYRD3LnKWljQsYNrD8X4FqRJVcM9QEEM0qZpsbYMJi5NMPXJj-WSTZ1kMd3uDyUe_wLYKfFE-QBIWEh_HGaAf7knbEsGEmJdsXDrwmr9VfzliNvwk5eoJxfBqD92vhpUXX-cY8JyRDA/s1600/IMG_0602.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvYRD3LnKWljQsYNrD8X4FqRJVcM9QEEM0qZpsbYMJi5NMPXJj-WSTZ1kMd3uDyUe_wLYKfFE-QBIWEh_HGaAf7knbEsGEmJdsXDrwmr9VfzliNvwk5eoJxfBqD92vhpUXX-cY8JyRDA/s320/IMG_0602.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jt-MbF9DrT87hjSBTe9pwIxEwSTsTYXGr-fKFvMTk-a2ctM5XO_6IdUu7pVUKkrfI0O9M6fUntc02A443tY34gvwNwcFLFGCsDrdv1Y9z_aMhx7H-KVPrJuwvqB3NoJl3wdct8EJ5tU/s1600/IMG_0598.jpg" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jt-MbF9DrT87hjSBTe9pwIxEwSTsTYXGr-fKFvMTk-a2ctM5XO_6IdUu7pVUKkrfI0O9M6fUntc02A443tY34gvwNwcFLFGCsDrdv1Y9z_aMhx7H-KVPrJuwvqB3NoJl3wdct8EJ5tU/s320/IMG_0598.jpg" width="239" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDd1TA1vleaE_eD8nnWeShnCLR-VgyggPH1Q70sVDyPRNvwOi9OaA_ou0sUn5A_rdivXCR38yHQIf2JqwqKaY-FmZe6oS1fnJPnoCyu6Xd8SqlcJPBIWMX5fReXT4tpI3EH-ZdSZ08FI/s1600/IMG_0604.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="clear: left; float: left; font-family: Times, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDd1TA1vleaE_eD8nnWeShnCLR-VgyggPH1Q70sVDyPRNvwOi9OaA_ou0sUn5A_rdivXCR38yHQIf2JqwqKaY-FmZe6oS1fnJPnoCyu6Xd8SqlcJPBIWMX5fReXT4tpI3EH-ZdSZ08FI/s320/IMG_0604.jpg" width="238" /></span></a><br />
<span style="font-family: Times, 'Times New Roman', serif;">Next up came the banana, to be turned into a banana sundae for a man who gagged when he had to handle a banana. No, I'm not sure I get it either.....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb1uGE5-VbanGsvhGVUzRsX8shjlo74OTrV3enTNTSanBJkeHrKBDEYBeZJL4ekcjT7C4vkP7fnc-jhTaQh3YqnbkiU3X_1ONjoSjyAM845LR3korfNsrTjol4OqkS22-NnF-sThh4AY/s1600/IMG_0599.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb1uGE5-VbanGsvhGVUzRsX8shjlo74OTrV3enTNTSanBJkeHrKBDEYBeZJL4ekcjT7C4vkP7fnc-jhTaQh3YqnbkiU3X_1ONjoSjyAM845LR3korfNsrTjol4OqkS22-NnF-sThh4AY/s320/IMG_0599.jpg" width="239" /></span></a><span style="font-family: Times, Times New Roman, serif;">This time I had more guidance for the production crew. Banana-phobe's fave food was sausage and mash, so the fake sundae had to take these elements. The sausages were buried under the mash so you just see a shadow of their colour, giving a mere hint of bruise to the flesh. The rest was simple sculpting work using a toothpick and a lot of patience. More mash, tinted pink for ice cream. And gravy (of course) tinted a touch darker with colouring, for chocolate sauce. The squirty cream was indeed squirty cream, which has since gone in the fridge and is giving my kids much trashy-eating pleasure.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">And I reckon it looked pretty banana like. What do you think? </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gN9_GV49ZpXhB4XmqtG1D4cAaawjLKjIofbBvHA31DxTae5lHw_GA4JkcNF_h9Z_J_qFm4PJiE73e766-3fRsjmto4tuB4aiRg5T1qEPoz0Xe_DF10szavZaL1ftgSSlkp22aO7iMk0/s1600/IMG_0605.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gN9_GV49ZpXhB4XmqtG1D4cAaawjLKjIofbBvHA31DxTae5lHw_GA4JkcNF_h9Z_J_qFm4PJiE73e766-3fRsjmto4tuB4aiRg5T1qEPoz0Xe_DF10szavZaL1ftgSSlkp22aO7iMk0/s320/IMG_0605.jpg" width="239" /></span></a><span style="font-family: Times, Times New Roman, serif;"></span></div>
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<span style="font-family: Times, Times New Roman, serif;">It was an interesting couple of days, if slightly surreal at times.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">And now its back to the real world of real food and real recipes. Which suits me just fine.</span></div>
Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com2tag:blogger.com,1999:blog-849205414404050062.post-53141666608646163302012-09-19T14:44:00.001+01:002012-09-19T14:44:12.418+01:00The end of the egg-era....A few more observant people may have noticed that my blog has changed its name - still the same address, just no longer An Egg a Day and now The Urban Kitchen.<br />
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I recently handed over the manuscript for my 'egg book', A Good Egg, and it is currently in the capable hands of the editors and designers at my publishers, Transworld. It has been a real labour of love, and I am delighted by how it turned out.<br />
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Suddenly I am free from the constraints of writing simply about egg cookery and can now diversify my thoughts to all areas of my cooking and gardening. How liberating and invigorating.<br />
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The Urban Kitchen will encompass all my efforts to grow and cook with my own produce. A relative novice to edible gardening, my goal is to eat, come rain or shine, at least one thing a day that I have grown myself. And I hope to build my confidence at my rather amateurish photography skills and include more of my own pictures.<br />
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The Urban Kitchen will also have the odd post about other things I am up to, for example in my other job as a food stylist and also stuff I'm doing to promote my books.<br />
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Watch this space, and thanks for reading!<br />
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Genevieve<br />
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September 2012Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com0tag:blogger.com,1999:blog-849205414404050062.post-1538179324851866142012-07-06T13:59:00.001+01:002012-07-06T13:59:39.513+01:00Book covers!<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;">Another busy, busy month, with no time to blog. Sometimes I feel like a stuck record. </span></div>
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<span class="Apple-style-span" style="font-size: large;">This month I have mostly been eating marshmallows, thanks to the high speed writing of my next cookery book, <b>Marshmallow Magic</b>. I've written three quarters of the recipes and we've shot two thirds of the photos. Thats more than enough fractions for a Friday!</span></div>
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<span class="Apple-style-span" style="font-size: large;">So just quickly, before I get back to writing, here's a sneak preview of the cover of <b>Marshmallow Magic</b> - isn't it pretty? And those are Turkish Delight marshmallows, just in case you hadn't guessed, topped with rose petals from my garden. </span></div>
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<span class="Apple-style-span" style="font-size: large;"><b>Marshmallow Magic</b> will be available to buy on 25th October 2012, is is available to pre-order on Amazon (a shameless plug, for which I apologise).</span></div>
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<span class="Apple-style-span" style="font-size: large;">And I am just excited to share the cover for <b>A Good Egg</b>, which was approved just yesterday. <b>A Good Egg</b>, the book inspired by this blog, will be published in March 2013. I am literally writing the last few recipes and we have one more day of photography to go. What a journey, there is going to be a huge sense of pride and achievement when its finished. And maybe a glass or two of something cold and fizzy.</span></div>
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<span class="Apple-style-span" style="font-size: large;">What do you think - you like?</span></div>
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<br /></div>Genevieve Taylorhttp://www.blogger.com/profile/10588269944534223479noreply@blogger.com4