tag:blogger.com,1999:blog-36850235112239793402024-03-19T11:33:33.072-07:00A Spoonful of CountryA blog from rural New Zealand that uses inspiration from country kitchens and cooks to inspire those that are passionate about 'keeping house' the good old fashioned wayAbby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-3685023511223979340.post-336638636508532142023-09-26T01:56:00.004-07:002023-09-26T01:56:32.308-07:00Chocolate Chippies (Bulk)<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="post-body entry-content" id="post-body-4085166414025314509" itemprop="articleBody" style="background-color: white; line-height: 1.4; position: relative; width: 528px;"><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13QByN2hfVl1ETqk8Vqk7xNGgRcum7iVVp2ldp4ffKc2mGAmsNmM3qj8JbctTDGGivdty1Tmt8VszY4_oNbt2zkcj_kqH0rORglaTTlHePfCsnsTPQLvsOwqcIxp-pLgXRdmd-5MZPSCo-5cq6Jc-X-IIyGowSzTbDPJrhxVPT1bwYf1wWm2Rju4zars/s1200/choc%20chippie%20bulk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13QByN2hfVl1ETqk8Vqk7xNGgRcum7iVVp2ldp4ffKc2mGAmsNmM3qj8JbctTDGGivdty1Tmt8VszY4_oNbt2zkcj_kqH0rORglaTTlHePfCsnsTPQLvsOwqcIxp-pLgXRdmd-5MZPSCo-5cq6Jc-X-IIyGowSzTbDPJrhxVPT1bwYf1wWm2Rju4zars/w320-h320/choc%20chippie%20bulk.jpg" width="320" /></a></div></div></blockquote><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">Perfect for shearing or any morning or afternoon smoko, my mother in-law </span><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">estimates</span><span style="background-color: white;"><span style="color: #333333; font-family: verdana;"><span style="font-size: 14.85px;"> she has made several thousand of these over the years. I make a batch and put some in the freezer as they freeze really well and are great for the kids lunch boxes (and that stops me opportunistically nabbing one every time I go past). This is a big batch and makes about 100 biscuits.</span></span></span> </p><div class="post-body entry-content" itemprop="articleBody" style="background-color: white; line-height: 1.4; position: relative; width: 528px;"><p style="color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><br /> <b style="color: #990000;">INGREDIENTS</b></p><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: center;"><p class="MsoNormal" style="text-align: start;"></p><p class="MsoNormal" style="text-align: start;"></p><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: start;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">500gm butter </p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">750gm flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tin condensed milk</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">250gm sugar</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">4 tsp baking powder</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">350gm chocolate chips</li></ul><o:p style="text-align: start;"></o:p><p style="text-align: start;"></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p style="text-align: start;"></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p style="text-align: start;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="text-align: start;"><p class="MsoNormal"><span style="font-family: verdana;">Soften the butter. Add the sugar and then cream butter and sugar together. Add the condensed milk and mix. Add the flour, baking powder and chocolate chips and mix into dough. Roll out into balls and press with a fork onto tray. Bake at 160degrees C for 10 minutes. Don't overbrown.</span></p><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Enjoy x</span></p></div></div></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-40851664140253145092022-12-19T00:56:00.002-08:002022-12-19T00:56:49.084-08:00Pickled Gherkins for burgers and sandwiches<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlYBCWAsbPHOMB98UeGzLb4sr4BXN872IhBBe0m2GsjfjPdX8X6upLs_HqL3CFm2bstoaoWkQjJ2LvoDbacFiJ8a_0AyK2ioOMz_yRVfkrpOhT2gBQlKf8sJIY5Ik1AI0eM32qiMKfLcvz2TJVcO0oiSpZRA86rEQMfbow38gi6IWrRvkJ3bvWEg4/s1200/Gherkins%20for%20burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlYBCWAsbPHOMB98UeGzLb4sr4BXN872IhBBe0m2GsjfjPdX8X6upLs_HqL3CFm2bstoaoWkQjJ2LvoDbacFiJ8a_0AyK2ioOMz_yRVfkrpOhT2gBQlKf8sJIY5Ik1AI0eM32qiMKfLcvz2TJVcO0oiSpZRA86rEQMfbow38gi6IWrRvkJ3bvWEg4/s320/Gherkins%20for%20burgers.jpg" width="320" /></a></div><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">A burger is great but adding these pickles really takes it to new heights! Here in New Zealand we aren't huge consumers of pickles but maybe we should be because they are so good! These are sweet and tangy, and their crunch adds a delicious texture to your burger or sandwich which is sure to be a crowd pleaser.</span><p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"> <b style="color: #990000;">INGREDIENTS</b></p><div class="separator" style="background-color: white; clear: both; font-size: 14.85px; text-align: center;"><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"></p><ul style="color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: start;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">1.2kg of gherkins (or mini cucumbers) </p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">3 Tblsp Kosher Salt</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">1 L White Vinegar</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">110g White Sugar</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">1 Tblsp Coriander Seeds</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">1 Tblsp Mustard Seeds</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 Tblsp Black Peppercorns</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 Bay Leaves</li></ul><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><o:p style="text-align: start;"></o:p></span><p style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><o:p></o:p></p><p style="color: #333333; font-family: Verdana, Geneva, sans-serif; text-align: start;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="text-align: start;"><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-family: verdana;">To start, wash and top and tail your gherkins. Then put them through the thinest slicer option on your food processor (you can slice them by hand but the processor is WAY faster!).</span></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-family: verdana;">Next layer your sliced gherkins and salt into a non-reactive bowl (glass or ceramic are safe) so the salt and gherkins are combined. Put this aside and allow it to stand for 60 minutes.</span></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-family: verdana;">While the pickles stand place 110g sugar, coriander seeds, mustard seeds, peppercorns, bay leaves and vinegar in a saucepan. Bring the mixture to the boil, lower the heat to simmer and allow to continue for 30 minutes. After this time, strain the mixture through a sieve and put aside.</span></p><p class="MsoNormal" style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-family: verdana;">Back to the gherkins. Drain the water that has drwn from the gherkins and pour in a litre of fresh cold water. Mix the gherkins around in the water to rinse. </span></p><p class="MsoNormal" style="color: #333333;"><span style="font-family: verdana;">You will need 4 500ml sized sterilised preserving jars, if they are not still hot from sterlising (I use mine straight from the dishwasher) then warm them so that the hot vinegar doesn't break them. Fill the four jars to just below the brim with the sliced gherkins. Pour in enough of the vinegar mix to cover the gherkins. Seal the jars and allow them to cool on a wire rack. </span></p><p class="MsoNormal" style="color: #333333;"><span style="font-family: verdana;">Pickles are good for at least 12 months but do need to be refridgerated once opened.</span></p><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Enjoy x</span></p></div></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com1tag:blogger.com,1999:blog-3685023511223979340.post-33717290655422632702022-09-19T03:09:00.002-07:002022-09-19T03:09:20.835-07:00Fruit & Nut Oat Slice<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplNWV4MJomoT2EXURsmRQW2gi88XwAl1vFCHBSU8RHeCVaodaYYIsnTeXXd-6WNHPyulusCKUWYtlIsViUsdl4mRbBVHk6SYhc3trr08o4Kvfrv1iJFaXviY3qFvZ2Ea-VHAbCbYkrLho-U64H0OU08pxUxk7rNRElijLEz99SVBxrUGNM7OMIwIN/s1200/fruit%20and%20nut%20oat%20slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplNWV4MJomoT2EXURsmRQW2gi88XwAl1vFCHBSU8RHeCVaodaYYIsnTeXXd-6WNHPyulusCKUWYtlIsViUsdl4mRbBVHk6SYhc3trr08o4Kvfrv1iJFaXviY3qFvZ2Ea-VHAbCbYkrLho-U64H0OU08pxUxk7rNRElijLEz99SVBxrUGNM7OMIwIN/s320/fruit%20and%20nut%20oat%20slice.jpg" width="320" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;">This slice is quick to throw together and is a favourite in our house. You can slice into small bites for a great lunch box snack or into bigger slices for a shepherd that needs the energy for a long walk. Full of yummy bits that you can change depending on what you have on hand, this slice is like an ANZAC biscuit mixed with scroggin and is similar to a Cookie Time Bumper Bar. </span></p><p> <b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">INGREDIENTS</b></p><div class="separator" style="background-color: white; clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: center;"><p class="MsoNormal" style="text-align: start;"></p><p class="MsoNormal" style="text-align: start;"></p><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: start;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">125g butter</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 Tblsp Golden Syrup</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2c sugar</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4c brown sugar</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup Rolled Oats</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup Dessicated Coconut</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup Flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3/4 tsp Baking Soda</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup (with a splash out) Warm Water</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup Dried Cranberries</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup Chopped Dried Apricots</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup Chopped Almonds (can use slivered)</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup Chocolate Drops or Chunks (can use milk, white or dark choc depending on preference)</li></ul><div style="text-align: left;"><br /></div><o:p style="text-align: start;"></o:p><p style="text-align: start;"></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p style="text-align: start;"></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="text-align: start;"><o:p></o:p></p><p style="text-align: start;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="text-align: start;"><p class="MsoNormal"><span style="font-family: verdana;">Preheat the over to 180 degrees celcius. Grease a slice pan. </span></p><p class="MsoNormal"><span style="font-family: verdana;"> </span><span style="font-family: verdana;">Place the butter and golden syrup into a saucepan and melt slowly. Mix all but water, baking soda, fruit, chocolate and nuts together. </span><span style="font-family: verdana;">Mix water and baking soda together and then stir thorugh mixture. Add fruit, nuts and chocolate. Press into slice pan and bake for 25 minutes.</span></p><p><b style="color: #990000;">TIPS:</b><br style="text-align: center;" /></p><div><p class="MsoNormal"><span style="font-family: verdana;">You can swap out the fruit and nuts for what you have in the cupboard, for example swap almomds for walnuts .</span></p></div><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Yum yum xx</span></p></div></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-33634023416441162882022-07-13T19:23:00.006-07:002022-08-27T01:39:54.307-07:00Chocolate Chip & Cranberry Biscuits<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqQezeZE4UJa4GLwV87kiufNldgzmTjuAKSF_527v8luQf_uC4DI3E6zHVcPkBnvS9xCzB1enLuREkeuZZTZudJADStsC9AdGColF_ulCh3-OnggbLP_zduUOm6weTSDXjBAOV6JPx0yIR1-B5-QujceaWW471_SC3-I66nZeRlpC5aivGmvOCYeG/s1200/chocolate%20chip%20biscuit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqQezeZE4UJa4GLwV87kiufNldgzmTjuAKSF_527v8luQf_uC4DI3E6zHVcPkBnvS9xCzB1enLuREkeuZZTZudJADStsC9AdGColF_ulCh3-OnggbLP_zduUOm6weTSDXjBAOV6JPx0yIR1-B5-QujceaWW471_SC3-I66nZeRlpC5aivGmvOCYeG/s320/chocolate%20chip%20biscuit.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px; text-align: start;">The tins are always in need of sweet treats to fill them and these crumbly delicious biscuits are a favourite from Gran's book. You can make them twice the size for soft and delicious big treats (careful you don't eat the whole batch when you do this mind-you) or make small ones for little people's lunch boxes. </span></div><p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"></p><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: start;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">250g butter</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup brown sugar</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tsp vanilla essence</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 eggs</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 1/4 cups self raising flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tsp ground cinnamon</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">150g chocolate drops</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3/4 cup dried cranberries</li></ul><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"></o:p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><p class="MsoNormal"><span style="font-family: verdana;">Preheat the over to 190 degrees celcius. Grease a biscuit tray. </span></p><p class="MsoNormal"><span style="font-family: verdana;">Place the butter, sugar and vanilla essence in a food processor and mix together until creamy. Add eggs and beat in.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Add flour and cinnamon. Fold into the mixture with a spoon or spatula, then add the chocolate drops and cranberries and fold in. Place in spoonfuls on to the prepared trays, and bake for 12-15 minutes until golder brown.</span></p><p><b style="color: #990000;">TIPS:</b><br style="text-align: center;" /></p><div><p class="MsoNormal"><span style="font-family: verdana;">Swap out the cranberries for walnuts, you can split the mixture in half and do two flavours in the same batch for some variety.</span></p></div><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Enjoy xx</span></p></div></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-21061677754594570742022-07-03T02:22:00.004-07:002022-07-03T02:22:36.856-07:00Homemade vegetable stock powder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tm1DHu2G4bon_fdgrD21ntLnDEQSTD8Az7W1u6GrqdxnWYgQMcUBa0vuWSJ8Oz7eoynGeY5eXxU1T3pNv2JatBt6EJcstIKyQPWDgzX_CM6jeR4irWNpX8FkheheAdxr-izEVhZE4t5er5TBY93E7NrwPhiOVB9l6qOV-pJkKi3Se9uD3VMNce4c/s1200/vegetable%20stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tm1DHu2G4bon_fdgrD21ntLnDEQSTD8Az7W1u6GrqdxnWYgQMcUBa0vuWSJ8Oz7eoynGeY5eXxU1T3pNv2JatBt6EJcstIKyQPWDgzX_CM6jeR4irWNpX8FkheheAdxr-izEVhZE4t5er5TBY93E7NrwPhiOVB9l6qOV-pJkKi3Se9uD3VMNce4c/w400-h400/vegetable%20stock.jpg" width="400" /></a></div><p><span style="font-family: verdana; font-size: x-small;">Homemade stock powder is full of nutritous vegetables- and that's it. No added salt, MSG and goodness knows what else that comes in your store-bought stocks. A great way to use up excess veges from the garden, you can change up the veges depending on the season and what you have on-hand but there are a few 'foundation' veges that need to be in there. Carrots add sweetness, celery adds savoury notes and the onions or leeks add the depth. Once you have those three in, then you can bulk it out with pretty much any other vege and herbs. In summer, zuchinni, tomatoes and capsicums all work well.<br />Thanks so much to my lovely friend Gemma for sharing this recipe (and a joy of dehydrating things) with me!</span></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">400g carrots, unpeeled</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">400g leeks or onions</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">300g celery, use the leaves too</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">8 cloves of garlic</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 cups mixed fresh herbs (such as thyme, basil, corriander, sage, oregano or marjoram)</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 Tblsp nutritional yeast</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 Tblsp rock salt (vary this to your own taste)</li></ul><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><p><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></o:p></p><div style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><p class="MsoNormal"><span style="font-family: verdana;">Wash and finely shred or grate the vegetables. The smaller everything is, the faster it will dry. Place all the vegetables and herbs onto dehydrator or oven trays. Dry everything at 60-70degree celcius. If drying in the oven, open the oven door occasionally to let the steam out. </span></p><p class="MsoNormal"><span style="font-family: verdana;">Once everything has dried completely, place it in a blender along with the nutritional yeast and rock salt. Blitz until it is a fine powder.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Store the stock in an airtight jar. Dried thoroughly it lasts for more than a year, and 1 Tblsp of stock powder mixed with 1 cup of boiling water makes 1 cup of vege stock for using in your recipes.</span></p><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Enjoy xx</span></p></div><span style="font-family: verdana; font-size: xx-small;"><i>Photo by <a href="https://unsplash.com/@markusspiske?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Markus Spiske</a> on <a href="https://unsplash.com/s/photos/vegetable-stock-powder?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a></i></span>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-5074583275974083452021-10-03T03:37:00.001-07:002021-10-03T03:37:05.038-07:00Pull apart bread<p><span style="color: #333333; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IxDfbN3w7Bw9mSavRxw8-FgJJDs8aleYYSznIT_nurRBjLUw6v-jaZn6-MI7J884HhhvhcL3sobYVchHM3JNmwT2_rgoWakmH2mXIWfhOrAiKUnEGqXnpGLgvTjMxuw72j9qJK6_ImE/s1200/pull+about+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IxDfbN3w7Bw9mSavRxw8-FgJJDs8aleYYSznIT_nurRBjLUw6v-jaZn6-MI7J884HhhvhcL3sobYVchHM3JNmwT2_rgoWakmH2mXIWfhOrAiKUnEGqXnpGLgvTjMxuw72j9qJK6_ImE/w400-h400/pull+about+bread.jpg" width="400" /></a></span></div><span style="color: #333333; font-family: verdana;"><span style="background-color: white; font-size: 14.85px;">Perfectly</span><span style="background-color: white;"><span style="font-size: x-small;"> delicious pull apart bread, it starts with her</span></span></span><span style="font-family: verdana; font-size: x-small;">b infused dough and is baked until golden brown and served pull-apart style. This flaky and flavorful bread is completely irresistible. Wait untill you smell it baking! This recipe is perfect for using as little slider buns or as a side with salad and meat from the BBQ. Credit to Arwen for sharing this recipe with me, however we have both agreed to try not to make this all the time!</span><p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000; font-size: xx-small;"><b><br /></b></span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000; font-size: xx-small;"><b>BREAD</b></span></div><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><span style="font-family: verdana; font-size: x-small;"><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: x-small;">300mls warm water</span></li><li><span style="font-family: verdana; font-size: x-small;"> 1 tsp sugar</span></li><li><span style="font-family: verdana; font-size: x-small;"> 2 tbsp of yeast</span></li><li><span style="font-family: verdana; font-size: x-small;"> 3 tbsp of oil or butter</span></li><li><span style="font-family: verdana; font-size: x-small;"> 1 tsp of salt</span></li><li><span style="font-family: verdana; font-size: x-small;"> 1tbsp mixed herbs- I use thyme & Rosemary and basil</span></li><li><span style="font-family: verdana; font-size: x-small;"> 3 cups of flour</span></li></ul></span><div style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000; font-size: x-small;">TOPPING</b></div><span style="font-family: verdana; font-size: x-small;"><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: x-small;">60g of butter</span></li><li><span style="font-family: verdana; font-size: x-small;">1-2 cloves of garlic</span></li><li><span style="font-family: verdana; font-size: x-small;">1/4 cup of pesto</span></li><li><span style="font-family: verdana; font-size: x-small;"> 1/2 cup of cheese - I use a mix of Parmesan and Tasty</span></li></ul></span><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></o:p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div><span style="font-family: verdana; font-size: x-small;">Combine yeast sugar and water and let yeast activate for about 10 mins.<br /><br /> Add in flour, oil, salt and herbs and mix on medium speed for around 8 mins, or knead on a floured surface for around 15 mins.<br /> <br /> Leave in a warm place to double in size. This dough is really quick rising and doubles in around 20 mins.<br /> <br /> Once risen, remove dough from bowl and start getting creative. You can make a few small loaves, or one big one! Pull apart 50cent size pieces of dough, roll into a ball and assemble into desired shape. </span></div><div><span style="font-family: verdana; font-size: x-small;">For the topping, combine garlic and butter. Brush the top of the bread with the butter mixture. Brush the bread with pesto and sprinkle with grated cheese. </span></div><div><span style="font-family: verdana; font-size: x-small;"><br /> Leave to proof for around 5-10 mins and bake on 180 degrees celcius until golden.</span><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJHfSW2UdnjOH62-WMrwvNRXkqbi8EoiTpuR90-w_OBsur-9nippy-TCiuFjBfn0m_LSnSTh4byQ2bZiWELuwn0PSk0qB4ipGDFIy88Y9R839A83Z4vzDgtTEz0_1UGnwna_eSwHKkV4/s1200/pull+about+bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJHfSW2UdnjOH62-WMrwvNRXkqbi8EoiTpuR90-w_OBsur-9nippy-TCiuFjBfn0m_LSnSTh4byQ2bZiWELuwn0PSk0qB4ipGDFIy88Y9R839A83Z4vzDgtTEz0_1UGnwna_eSwHKkV4/s320/pull+about+bread2.jpg" width="320" /></a></div><span style="color: #990000; font-family: verdana;">Tips</span><p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><ul style="background-color: white; color: #333333; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li style="border: none; font-family: Verdana, Geneva, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Use your imagination for toppings, some ideas:</span></li><ul><li style="border: none; font-family: Verdana, Geneva, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Finely chopped bacon and cheese</span></li><li style="border: none; font-family: Verdana, Geneva, sans-serif; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Change up the flavour of the pesto- sundried tomato, roasted capsicum or basil are great. The supermarket sells chunky pesto dips that also work really well.</span></li></ul><li><span style="font-family: Verdana, Geneva, sans-serif;">You can make some different types of loaves- either one big loaf, small buns or divide the dough up into 12 balls and roll each ball out into a small disc, put the topping on each disc and fold in half before stacking into a loaf tin to bake. The filling will be spread throughout the pull apart bread.</span></li></ul><div><span style="color: #990000; font-family: verdana;"><span style="font-size: 14.85px;">Enjoy xxx</span></span></div></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-19304678888531856282021-10-02T02:42:00.002-07:002021-10-02T02:42:58.455-07:00Garlic Butter Flatbreads<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v8UDH3X7OVxf7ZULfLyrtIuGrXIE_UpczzlLx3sPJFv9KzY0HcTHzAnF8082ORHrk7MUGGvsKXpuT3z-0183mjDyycibTV-knZutBPH-g09jAYdT6PFHV3i9y-yyY1t8eGqW-xalndI/s1200/garlic+butter+flatbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v8UDH3X7OVxf7ZULfLyrtIuGrXIE_UpczzlLx3sPJFv9KzY0HcTHzAnF8082ORHrk7MUGGvsKXpuT3z-0183mjDyycibTV-knZutBPH-g09jAYdT6PFHV3i9y-yyY1t8eGqW-xalndI/w400-h400/garlic+butter+flatbread.jpg" width="400" /></a></div><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">Flatbreads are super easy to make and they are versatile too! Turn them into garlic naan, middle eastern wraps, use them to make mini pizzas or cut them into little triangles and toast to make pita chips perfect for platters! I got this recipe during lockdown from my lovely friend Jess and it is a cracker! </span><p></p><p><span style="background-color: white; font-family: verdana; font-size: 14.85px;"><span style="color: #cc0000;">Makes 4-6 flatbreads. Prep time 10 minutes (+ at least 15 minutes to rest dough) Cook time: 20 minutes.</span></span></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><div class="MsoNormal" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span style="color: #990000; font-size: xx-small;"><b><br /></b></span></div><div class="MsoNormal" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span style="color: #990000; font-size: xx-small;"><b>FLATBREADS</b></span></div><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">2 cups self-raising flour (or plain/high grade flour with 2 1/2 tsp baking powder added)</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3/4 cup milk (of any kind), or plain yoghurt or water</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 1/2 Tblsp olive oil</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 tsp salt</li></ul><div><b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: x-small;">GARLIC & HERB BUTTER</b></div><div><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">2 Tblsp softened butter</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">1 clove garlic, finely chopped</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">2 tsp finely chopped parsley</p></li></ul></div><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></o:p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="background-color: white; color: #333333; font-size: 14.85px;"><p class="MsoNormal"><span style="font-family: verdana;">Place the flour, milk, oil and salt in a bowl and mix to combine. </span></p><p class="MsoNormal"><span style="font-family: verdana;">Knead on a floured surface for 5 minutes or until dough is smooth and elastic. Divide into four or six portions, and leave on the bench to rest for at least 15-30 minutes (this helps relax the gluten).</span></p><p class="MsoNormal"><span style="font-family: verdana;">If using garlic and herb butter, mix all the ingredients together. </span></p><p class="MsoNormal"><span style="font-family: verdana;">Heat a large, heavy bottomed skillet or fry pan on medium heat. Roll each piece of dough out into a roughly 25cm circle and lightly brush with a little oil. Place in a hot pan and cook for about 2 minutes each side or until puffed and golden. Spread with garlic and herb butter whilst still hot. Repeat with remaining dough. Serve hot.</span></p><p class="MsoNormal" style="font-family: Verdana, Geneva, sans-serif;"><span style="color: #990000; font-family: verdana;">Tips</span></p><p class="MsoNormal" style="font-family: Verdana, Geneva, sans-serif;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">The dough needs at least 15mins to rest (to relax the gluten) but you can leave it for several hours on the bench, or even over night (if leaving overnight, just make sure you wrap it tightly in plastic wrap to avoid a skin forming on the outside.</span></li><li><span style="font-family: verdana;">Gluten-free flour can be used to make flatbreads, but use yoghurt to add protein to help with keeping the bread together.</span></li><li><span style="font-family: verdana;">Whilst the flatbreads are best eaten freshly cooked, you can reheat them in the oven, wrapped up in tinfoil to stop them drying out.</span></li><li><span style="font-family: verdana;">If you don't have a pastry brush (for brushing flatbreads with oil), just drizzle each flatbread with a little oil before placing in the hot pan.</span></li></ul><p></p><p class="MsoNormal" style="font-family: Verdana, Geneva, sans-serif;"><span style="color: #990000; font-family: verdana;">Enjoy xx</span></p></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-68379566668331737772021-08-12T02:02:00.000-07:002021-08-12T02:02:10.453-07:00Banana, walnut & date loaf<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKX2SMLtLg1HE1tSkAUeA90FfLH7eUAvrq_hztUWewvMbq931QS6mqL_KYtC1rSLGkI503jX4tPuJwQwW1grNK8hw6ol03V-yApNG9saa4opVYekZyWMMnBsX9SfJjZ8cQq1Qr_1BKig/s1200/banana+walnut+loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKX2SMLtLg1HE1tSkAUeA90FfLH7eUAvrq_hztUWewvMbq931QS6mqL_KYtC1rSLGkI503jX4tPuJwQwW1grNK8hw6ol03V-yApNG9saa4opVYekZyWMMnBsX9SfJjZ8cQq1Qr_1BKig/w320-h320/banana+walnut+loaf.jpg" width="320" /></a></div><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">Don't be in too much fo a rush to toss out your overripe bananas- they are great for feeding the vege garden as the skins are full of Potassium (K) but they are also perfect for making some scrummy baking to fill the tins! This loaf is so good with a spread of butter and a hot cuppa for smoko.</span><p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><p class="MsoNormal" style="display: inline;">2 Tblsp softened butter</p></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup brown sugar</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 egg</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 very ripe bananas, well mashed</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 1/2 cups self raising flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 Tblsp milk</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 tsp baking soda</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup chopped walnuts</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 cup chopped pitted dates or sultanas</li></ul><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></o:p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><p class="MsoNormal"><span style="font-family: verdana;">Heat oven to 180 degrees Celsius. Grease, line with baking paper or use amazing non-stick silicone, 22cm x 11cm x 6cm deep loaf tin.<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: verdana;">Place the butter and sugar in the mixer or food processor and cream well. Add the egg, then the bananas a little at a time, then the flour. Dissolve the bicarbonate soda in the milk and add to the mixture. Mix/process until smooth.</span></p><p class="MsoNormal"><span style="font-family: verdana;">Fold in the walnuts and the dates or sultanas. Pour the mixture into the tin and bake for 40-45 minutes. Test with a skewer to see if the loaf is cooked in the middle. If the loaf is cooked, the skewer will come out clean.</span></p><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Enjoy xx</span></p></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-13806709261221121812021-04-29T02:20:00.003-07:002021-04-29T02:42:26.523-07:00Chocolate Chip Banana Bars<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXzA2x3e0qKnyH3zheaSCHKHQCYVz_MUfJzRs-SldalcVggf4w0uDDowvi_wYo25AlRPOkwOEA9F3lcYzU40L72jy9pPgmRqZXbe8q8WVFR4Qi8RHhKSyJMzhyphenhyphenH0OxvrzVVg8BFyOFgQ/s1200/banana+choc+bar.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXzA2x3e0qKnyH3zheaSCHKHQCYVz_MUfJzRs-SldalcVggf4w0uDDowvi_wYo25AlRPOkwOEA9F3lcYzU40L72jy9pPgmRqZXbe8q8WVFR4Qi8RHhKSyJMzhyphenhyphenH0OxvrzVVg8BFyOFgQ/w320-h320/banana+choc+bar.jpg" width="320" /></a><br /></p><p style="text-align: left;"><span style="font-family: verdana;">When you have an abundance of ripe bananas, you should give this classic from Gran's book a whirl. This is the easiest recipe and is great for smoko or add yoghurt or ice cream for a yummy dessert. There are plenty of bananas in this recipe so I think you can call it a healthy snack to go with your cuppa...</span></p><p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><ul style="text-align: left;"><li><p class="MsoNormal" style="background-color: white; color: #333333; display: inline; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: left;">5 very ripe bananas about 1 2/3 cup</p></li><li>3/4 cup brown sugar</li><li>1/4 cup oil any type</li><li>1/4 cup milk</li><li>2 eggs</li><li>1 3/4 cup flour</li><li>1 tsp baking soda</li><li>1/2 tsp salt</li><li>1 tsp cinnamon</li><li>1 cup chocolate chips divided</li></ul><o:p></o:p><p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">METHOD:</b><br style="text-align: center;" /></p><div style="background-color: white; font-size: 14.85px;"><p class="MsoNormal" style="color: #333333;"><span style="font-family: verdana;">Heat oven to 180 degrees Celsius. Grease or line with baking
paper, a 40cm x 25cm tin.<o:p></o:p></span></p><p class="MsoNormal" style="color: #333333;"><span style="font-family: verdana;">Peel bananas and mash. Stir in brown sugar, oil, milk and
eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate
chips.<o:p></o:p></span></p><p class="MsoNormal" style="color: #333333;"><span style="font-family: verdana;">Spread the batter into the prepared tin and sprinkle
remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted
in center comes out clean. Cool completely and cut into squares.<o:p></o:p></span></p><p class="MsoNormal" style="color: #333333;">
</p><p class="MsoNormal" style="color: #333333;"><span style="font-family: verdana;">Makes 24 bars. </span><o:p></o:p></p><p class="MsoNormal"><span style="color: #990000; font-family: verdana;">Enjoy xx</span></p></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">TIPS:</b></div><p><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></o:p></p><div class="MsoNormal" style="background-color: white;"><p></p><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li style="border: none; color: #333333; font-size: 14.85px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;"><span style="color: black; font-size: medium;">I use chocolate drops or buttons because gran used to but i'm sure it would be just as scrummy with chips if that's what you have to hand.</span></span></li><li style="border: none; color: #333333; font-size: 14.85px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;"><span style="color: black; font-size: medium;">Using coconut oil gives a lovely flavour</span></span></li><li style="border: none; color: #333333; font-size: 14.85px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;"><span style="color: black; font-size: medium;">replace the flour with wholemeal flour to make them a little more filling</span></span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Eat one while they are still warm and the chocolate is all melty... so good (this reminds me so much of gran, she always let us take one before they ahve cooled on the bench!)</span></li></ul><p></p></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-89549177818872930342021-04-10T03:49:00.004-07:002021-04-10T03:49:50.354-07:00Beef Thai Green Curry - slow cooker<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH00qy07iYBxlzAxSSttuuQXWHnnJAjbTD7ios8pruE8ULeBqIrJWcpkUoL6NU_2JCkkVWXuHJd2iV3uRgYFNvIB7EgQNrUTC7N_OkGwnrz0FCo3zyHKWJztEBStWjaCWILgiAsbNGWI/s1200/Beef+Thai+Green+Curry-+slow+cooker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizH00qy07iYBxlzAxSSttuuQXWHnnJAjbTD7ios8pruE8ULeBqIrJWcpkUoL6NU_2JCkkVWXuHJd2iV3uRgYFNvIB7EgQNrUTC7N_OkGwnrz0FCo3zyHKWJztEBStWjaCWILgiAsbNGWI/w320-h320/Beef+Thai+Green+Curry-+slow+cooker.jpg" width="320" /></a></div><br /><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;"><br /></span><p></p><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">With beef that litterally falls apart, pumpkin, beans, and a rich aromatic sauce this is the ultimate mid-week comfort food that you will roll out time and time again. Perfect for busy working people, it takes hardly any time to throw together and is the perfect end to a chilly winters day.</span><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;"> </span></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><ul style="text-align: left;"><li>1kg of stewing steak cut into 2cm chunks, fat trimmed</li><li>1 Brown onion, finely diced</li><li>2 Tblsp Thai Green Curry Paste</li><li>1 Tblsp Crushed garlic</li><li>1 Tblsp Minced Ginger</li><li>1 Tblsp Lemongrass paste or fresh chopped lemongrass</li><li>1 Red chilli - finely diced or 1 tsp of chilli flakes</li><li>1 Tblsp Fish sauce</li><li>1 Tblsp Raw honey</li><li>¾ cup Coconut milk</li><li>¾ cup Beef stock/broth</li><li>4 fresh Kaffir Lime Leaves</li><li>¾ tsp Salt</li><li>1 cup diced Pumpkin - 1cm x1cm</li><li>20 long Green beans - chopped</li><li>2 cups spinach</li><li>2 cups Jasmine rice</li></ul><o:p></o:p><p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></p><p><b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">METHOD:</b><br style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: center;" /></p><div style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><p class="MsoNormal">Brown the meat in a pan, once browned put in slow cooker.
Int othe same pan, add the onion, garlic, ginger and chilli and lemongrass.
Stir through for 2-3 minutes until it smells delicious. Add to the slow cooker
and stir through the meat to combine. Add all of the remining ingredients and stir to
combine. <o:p></o:p></p>
<p class="MsoNormal">Cook on low for 8 hours or on high for 4 hours. Once its
cooked, stir through the baby spinach.<o:p></o:p></p>
<p class="MsoNormal">Cook the rice and serve. <o:p></o:p></p></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">TIPS:</b></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: left;"><ul style="text-align: left;"><li><span style="color: #393434; font-family: verdana;">Curry Paste: 2 Tblsp Thai Green Curry Paste makes a mild curry. To make it medium, add another tblsp of paste. I use the Valcom brand.</span></li><li>Lemongrass paste: I use the tubes that you find in the fresh
food section by the fresh herbs.</li><li>Kaffir Lime leaves: Find them in the vege department or in a bottle in the specialty food section. You can swap it
out for lime peel or leave it out altogether.</li></ul></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-66734534825096531432021-04-03T23:34:00.004-07:002021-04-03T23:35:07.709-07:00Brunch Toast Cups<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg6D8qz83VLxzsuo2r395SBbbrD3_hC5x92_TLWTh4FGP-hmu9UnQNdSoZ9gqNdMIIHK46Q2ONi4DZPOx_Eh8iZHH71xZ1UXABruV8Lp44OqJ2TmP5n08HVbUkUmWzrHWWmJPSBbilvI/s1200/brunch+toast+cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg6D8qz83VLxzsuo2r395SBbbrD3_hC5x92_TLWTh4FGP-hmu9UnQNdSoZ9gqNdMIIHK46Q2ONi4DZPOx_Eh8iZHH71xZ1UXABruV8Lp44OqJ2TmP5n08HVbUkUmWzrHWWmJPSBbilvI/w320-h320/brunch+toast+cups.jpg" width="320" /></a></p><p><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">Gran used to make these for us in the school holidays and she said she used to use them as a smoko option for the shearers when they were farming. They have become my weekend go-to for a light lunch or if I know we need something quick or transportable (and little people love them too!). They are perfect for sending off in the lunch bag with the farmer for days of mustering when they need the energy but a hot lunch isn't an option and you can put pretty much anything in them, making them perfect for using up left overs too. </span></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">6 pieces of bread</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Butter for spreading on the bread</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/2 tin of spaghetti</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup chopped spinach</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 rashers of bacon (New Zealand farm raised please)</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">6 eggs (or 3 eggs mixed with 1 cup cream)</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 cup Grated Tasty Cheese</li></ul><p><b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">METHOD:</b><br style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: center;" /></p><div style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #393434; font-family: verdana;">Preheat the oven to 200 degrees celcius. Grease a large muffin tin. Butter the bread and place butter side down into the muffin tin. Mix the spaghetti and spinach together and then spoon into each bread cup, using even amounts in each. Chop the bacon and place even amounts in each cup. The eggs can be cracked in to each cup whole or beaten and pured into each cup. I prefer beaten because it soaks into the bread and makes it a little bit like french toast. Top with grated cheese. </span><span style="color: #393434; font-family: verdana;">Place in the middle rack of the oven and cook for 15-20 minutes.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">TIPS:</b></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #393434; font-family: verdana;">I prefer beaten because it soaks into the bread and makes it a little bit like french toast</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #393434; font-family: verdana;">If you are short on eggs or like a more french toast texture, beat three eggs and 1 cup of cream together and pour evenly into cups and let it soak into the bread.</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Swap the spaghetti for baked beans</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Swap the bacon for slices of cooked sausage (or keep both!)</li></ul></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0Geraldine, New Zealand-44.092301 171.2446573-72.402534836178845 136.0884073 -15.782067163821154 -153.59909270000003tag:blogger.com,1999:blog-3685023511223979340.post-48897531724450807592021-03-27T03:14:00.005-07:002021-09-17T14:00:11.336-07:00Roll Up Scones<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-7FMsLD8bIpRW4SVtQZrloNbi_hRAiqugyNfzA1wS79RBz4t8wZj8giikM0f6zRucESfTrqxEAoZvx6JZgVKblHuJ8gegNgKDUHW1xwz1YVHpVi6NpHM5vZbjoN26zP-ST_t-G6-Nis/s1200/scones.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-7FMsLD8bIpRW4SVtQZrloNbi_hRAiqugyNfzA1wS79RBz4t8wZj8giikM0f6zRucESfTrqxEAoZvx6JZgVKblHuJ8gegNgKDUHW1xwz1YVHpVi6NpHM5vZbjoN26zP-ST_t-G6-Nis/s320/scones.jpg" /></a></div><span style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">This recipe is published in the Waihi School cook book "Fuel for your family" it has been shared from the recipe book of a country mum. I'm sure thousands of these have been served up to hungry farmers around the country over the years, its the buttermilk that makes them so good and I love that you can make them sweet or savoury depending on whatever takes your fancy on the day.</span><p></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">3 cups self raising flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup castor sugar for sweet scones, 1 Tblsp for savoury scones</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Pinch of salt</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">100g butter</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">400ml Buttermilk, approximately</li></ul><b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">METHOD:</b><br style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: center;" /><div style="background-color: white; text-align: left;"><span style="color: #393434; font-family: verdana;">Preheat the oven to 220 degrees celcius. Sift the flour, sugar and salt into a large bowl. Grate in the cold butter and mix through with a knife. Add the buttermilk and again mix through with a knife- don’t over-mix.Turn out onto a floured board and using a gentle touch, form into a rectangle shape approximately 2.5cm thick. Spread with desired topping. Roll as you would for pinwheel scones and slice. Place on baking paper. Cook for 10-12 minutes.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">IDEAS FOR TOPPINGS:</b></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Basil and pesto with cream cheese</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Relish and cream cheese</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">bacon, cheese and tomato relish</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">bacon, cheese and spinach</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">chilli jam and cream cheese</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">date and orange. Soak dates first in orange juice</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Rasberry and peach</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Lemon curd</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Rasberry and mango</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Apricot and almond</li></ul></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><i><span style="color: #990000;">Enjoy xx</span></i></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-30212017544813456082021-02-18T01:59:00.001-08:002022-07-20T12:38:33.136-07:00Bechamel Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkO3paQ9pekg605u_1dqeKiuJmBky3R5brM1OVAVya748aXIqZE7h4aAXiEVUYLiWCkJKCt27VDjmtrp_KbeIYI-EqVHCZWhehU7TsMrZsoaxXKcxL_mHid8IW9bVhNnoXmlfvWxt96k/s1200/Bechamel+Sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkO3paQ9pekg605u_1dqeKiuJmBky3R5brM1OVAVya748aXIqZE7h4aAXiEVUYLiWCkJKCt27VDjmtrp_KbeIYI-EqVHCZWhehU7TsMrZsoaxXKcxL_mHid8IW9bVhNnoXmlfvWxt96k/w320-h320/Bechamel+Sauce.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><p style="background-color: white; font-size: 14.85px; text-align: left;"><span style="font-family: verdana;">This is a classic sauce that can be used as a base for heaps of recipes. Low and slow is the way with this one and it is best served with heaps of cheese and pepper!</span></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><span style="color: #990000;"><b>INGREDIENTS</b></span></div><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: start;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">50g butter</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 cup plain flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 1/2 cups milk</li></ul><b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;">METHOD:</b><br /><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><span style="color: #393434; font-family: verdana; font-size: 16px;">Melt the butter in a saucepan over medium heat. Add the flour, cook until bubbling while stirring with a wooden spoon. Gradually stir in milk. </span><span style="color: #393434; font-family: verdana; font-size: 16px;">Bring to the boil and then reduce the heat. Continue to stir over 4-5 minutes and thicken the sauce. Season with salt and pepper and add cheese if you wish to make a cheese sauce.</span></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><b style="color: #990000;">TIPS:</b></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Cook the roux until it is golden and nutty smelling, you don't want the sauce to taste of raw flour but be carefull not to brown- it changes really quickly and if it is overcooked it will not thicken.</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Warm the milk, it will cook faster and you will avoid the splatter fest that comes from adding cold milk to hot roux.</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Add the milk slowly, add about 1/4 cup first and stir though until the sauce is smooth. Adding it all at once is a fast track to lumps! Then add slowly whilst stirring until it is all added and the sauce is thickening.</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Cook it well! Once all the milk is added and the sauce is thickened, dip a spoon in the sauce and coat the spoon. Run your finger across the spoon, the sauce should not fill in the wiped away stripe. Once it is cooked, then add the seasoning and cheese.</li></ul></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: start;"><i><span style="color: #990000;">Enjoy xx</span></i></div></div><br />Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com1tag:blogger.com,1999:blog-3685023511223979340.post-45291579086356532552021-02-18T01:25:00.001-08:002021-02-18T01:25:49.687-08:00Gran's Chicken & Vege All-in-one Lasagne<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VJ4jb0LFLv3f6BC4B95DeR_Yrpu3hoy6sK2QyUp3h-258UZN133qG-89uI-saqHAAWxdksJ2uu71IOKIEKYrNcnbXiXDsJHnpf-Fj1NCT8eIroPKEabvDAn2vVRWeMSEwZwT3H-zSno/s1200/chicken+slow+cooker+all+in+one+lasagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VJ4jb0LFLv3f6BC4B95DeR_Yrpu3hoy6sK2QyUp3h-258UZN133qG-89uI-saqHAAWxdksJ2uu71IOKIEKYrNcnbXiXDsJHnpf-Fj1NCT8eIroPKEabvDAn2vVRWeMSEwZwT3H-zSno/w320-h320/chicken+slow+cooker+all+in+one+lasagne.jpg" width="320" /></a></p><p style="clear: both; text-align: left;"><span style="font-family: helvetica;">Gran was amazing at looking in the pantry and emerging with something to feed our family- I swear that lady could turn flour and water into a banquet at the drop of a hat. I'm still honing this skill and doubt very much that I will ever come close to her amazing home cooking. She did however leave this gem in her recipe book which is the perfect comfort food as well as for freezing in small portions for your little people. I think she would have been pretty thrilled to think her recipe is feeding little tummies.</span></p><p style="clear: both; text-align: left;"><b style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">INGREDIENTS</b></p><p></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></div><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 Tin Tomatoes</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/3 Tin of Water</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">250g Spinach- chopped</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">100g Mixed Frozen Vege</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 Carrots- grated or finely chopped</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 Head of Broccolli -stalk included (chop finely or pop in the food processor)</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">400g Chicken- diced</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1/4 Cup Flour</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">50g Butter</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">2 1/2 Cups Milk</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">1 Cup Cream</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">150g Spaghetti Noodles broken into 3cm pieces</li></ul><p><o:p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"></o:p><span style="background-color: white; color: #990000; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b>METHOD:</b></span><br style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;" /></p><p style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; text-align: left;">Make a Bechamel sauce with the flour, butter and milk. In a slow cooker, put all of the veges, water, pasta and chicken. Stir through the Bechamel sauce and add the cream. Cook on low for 6-8 hours. <br />Serve with grated cheese and lots of cracked pepper.</p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b style="color: #990000;">TIPS:</b></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">You can make this and freeze in portions for little people meals.</li><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Change up the veges depending on what is in season or you have in the fridge.</li></ul></div><p></p><div class="separator" style="clear: both; text-align: left;"><i style="color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><span style="color: #990000;">Enjoy xx</span></i> </div><p></p>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-67567187616033644592021-02-02T01:14:00.001-08:002021-02-02T01:14:59.931-08:00How To Cook Broad Beans<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1V8jzTwU0qlqokaoMuvJBWpstLX4Tpz6TaDKq7fOspPyu096hyphenhypheni-qdgLNOpB-s_mcvT3eG5RD01FfFezqZV0aktUU5LRTD7LqKMf-hW9Qnn4Y4G-9eziozomurrrzYAf7t-Ks8F2m1uM/s1200/broadbeans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1V8jzTwU0qlqokaoMuvJBWpstLX4Tpz6TaDKq7fOspPyu096hyphenhypheni-qdgLNOpB-s_mcvT3eG5RD01FfFezqZV0aktUU5LRTD7LqKMf-hW9Qnn4Y4G-9eziozomurrrzYAf7t-Ks8F2m1uM/w320-h320/broadbeans.jpg" width="320" /></a></div><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #333333; font-family: verdana; font-size: 14.85px;">Broad Beans were on my 'OK but not super keen on them' list until I learnt how to prepare them. Double podding, or double shelling is the process in which you get rid of the tough outer skins and use the bright green, tender tasty little morsels hidden within the beans and it's super easy! Broad Beans are great for salads, teamed with BBQ and adding to pasta dishes. They are easy to grow too- win win!</span><p></p><p><b style="background-color: white; color: #990000; font-size: 14.85px;"><span style="font-family: verdana;">INGREDIENTS</span></b></p><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><o:p></o:p></div><ul style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">500g Borad Beans (or however many you have picked from the garden for dinner!)</li></ul><o:p style="background-color: white; color: #333333; font-size: 14.85px;"></o:p><span face="Verdana, Geneva, sans-serif" style="background-color: white; color: #990000; font-family: verdana; font-size: 14.85px;"><b>METHOD:</b></span><br style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;" /><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><b><span style="color: #990000;"><br /></span></b></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">Remove the beans from the pod. Bring a pot of water to the boil and place the beans in the water. Boil for 2 minutes. Drain immediately and place in a bowl of iced or very cold water to stop the cooking process. Gently squeeze each bean until the middle pops out. Discard the outer skins.</div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;">Serve cold in a salad, reheat as a side or stir through your favourite pasta or risotto dish to add vibrant colour and taste!</div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><br /></div><div class="MsoNormal" style="background-color: white; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14.85px;"><i><span style="color: #990000;">Enjoy xx</span></i></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-36021769129347106482021-01-24T02:28:00.005-08:002021-02-02T01:01:08.701-08:00Summer Vegetable Fritters<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-qlWhorgRl920qZcoM0aCOiuEakDsMng29KFjabDyepkgm1HKceKzoiBMRL81jOPGClpwlVp2f3Xh8UHu8i44H6Mtswg2ZRdPi266eJzpH2Ae0uod8r4RsUc3mDiEbOTa9TOZSADgkQ/s1200/vegetable+fritters.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-qlWhorgRl920qZcoM0aCOiuEakDsMng29KFjabDyepkgm1HKceKzoiBMRL81jOPGClpwlVp2f3Xh8UHu8i44H6Mtswg2ZRdPi266eJzpH2Ae0uod8r4RsUc3mDiEbOTa9TOZSADgkQ/w320-h320/vegetable+fritters.jpg" width="320" /></a><br />My grandmother used to say things that we would be all well served to take on board- one of these such statements was that "just because you have a lot of something doesn't mean you should waste it". She was talking about vegetables but it pretty much applies to everything in life- including money, friends and love!<br />During the summer in particular you can end up with a bit of a glut of some veges, these little fritters are a great way to use some of them up, especially when they are getting close to past their best. They are also a pretty handy trick for getting veges into the kids, and they freeze well so they can be a great addition to lunch boxes well after these veges are out of season.</p><div class="MsoNormal"><span style="color: #990000;"><b>INGREDIENTS</b></span><o:p></o:p></div><div class="MsoNormal"><span style="color: #990000;"><b><br /></b></span></div><div class="MsoNormal"><span style="color: #990000;"><i>You can vary the vegetables you use depending on what you have on hand:</i></span><o:p></o:p></div><div class="MsoNormal"></div><ul><li>1 cup of grated potatoes</li><li>2 cups of grated/ finely chopped vegetables of your choice- carrots, spinach, onion, broccoli, corn, peas</li><li>1/2 cup flour</li><li>1/2 tsp baking powder</li><li>1/2 tsp salt</li><li>1/2 tsp ground corriander seeds</li><li>1/2 tsp ground cumin seeds</li><li>3 eggs</li></ul><o:p></o:p><span style="color: #990000;"><b>METHOD:</b></span><br /><div class="MsoNormal"><b><span style="color: #990000;"><br /></span></b></div><div class="MsoNormal">Grate the potatoes and then wash and drain. Grate or finely chop the remianing vegetables (I use my Tupperware Turbo Chef to chop them up).<br />Beat the egss. Mix the dry ingredients and the beaten eggs until you have a smooth batter (try not to over-mix because the fritters will be tough). Add the vegetables and stir through the batter. Heat a large pan and add oil and/or butter to fry the fritters. Add heaped teaspoons of batter to the pan to create small fritters (small fritters are easier to cook all the way though without burning the outside). Fry until golden on both sides.</div><div class="MsoNormal">Serve as a side with dinner, as a yummy healthy snack or light lunch.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="color: #990000;">TIPS:</b></div><div class="MsoNormal"><ul style="text-align: left;"><li>You can make these in big batches and freeze the fritters, a quick heat in a frying pan will make them just like when you first made them. </li><li>Serve them in a stack with bacon or smoked salmon and some horseraddish mayo (see recipe here) for a quick and yummy brunch or lunch.</li><li>These are a great addition to your kids lunch boxes. When we were kids, Gran used to put the mixture into metal cookie cutters in the pan- we obviously thought they tasted better when they were a cool shape!?!</li><li>You can add chilli if you like them with a little bit of spice</li></ul></div><div class="MsoNormal"><i><span style="color: #990000;">Enjoy xx</span></i></div>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-49216086183799551172020-03-25T20:17:00.000-07:002020-03-25T20:17:29.843-07:00Roast Chicken & Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpTRj6sTtKFo3VyhD9zKfLk0yPKxSMDzBfWkZeYKSRqcq6CHkTjjw2oORYjMmVUUNK0LnekZHJPnhGnBOkJqXzTshtcC-J2NkXdzcuO-Bvv3wrU8oQp44_yE4JyeA6CtkLKbx53QEH3U/s1600/roast+chicken+and+noodle+soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpTRj6sTtKFo3VyhD9zKfLk0yPKxSMDzBfWkZeYKSRqcq6CHkTjjw2oORYjMmVUUNK0LnekZHJPnhGnBOkJqXzTshtcC-J2NkXdzcuO-Bvv3wrU8oQp44_yE4JyeA6CtkLKbx53QEH3U/s320/roast+chicken+and+noodle+soup1.jpg" width="320" /></a></div>
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If you have a roast chicken for dinner, there is always a
bit left over and of course you have the bones. This recipe is a great way to
get another meal from those leftover bits and get the satisfaction of making
something rich, warming and delicious from scratch for your family. <o:p></o:p></div>
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<span style="color: #990000;"><b>INGREDIENTS</b></span><o:p></o:p></div>
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<span style="color: #990000;"><i>Chicken Stock (this is the base of your soup):</i></span><o:p></o:p></div>
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<ul>
<li>1 tablespoon olive oil</li>
<li>1 chicken carcass picked clean of meat and cut into pieces</li>
<li>10 cups water</li>
<li>1 large carrots roughly chopped</li>
<li>1 celery sticks roughly chopped (use the twiggy bits from the
top- not the leaves)</li>
<li>1/2 large onion roughly chopped</li>
<li>1/2 teaspoon salt</li>
<li>3 sprigs of fresh thyme</li>
</ul>
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<span style="color: #990000;"><i>Roast Chicken Noodle Soup</i></span><o:p></o:p></div>
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<ul>
<li>2 large carrots chopped</li>
<li>2 celery ribs chopped</li>
<li>1/2 onion diced</li>
<li>½ tsp dried mixed herbs</li>
<li>½ cup risoni or orzo pasta</li>
<li>1 200g pack of Vermicelli Rice noodles</li>
<li>2 cups cooked chicken shredded or chopped</li>
<li>Salt and pepper</li>
</ul>
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<b><span style="color: #990000;">INSTRUCTIONS</span></b><o:p></o:p></div>
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Use a large pot – I use my big cast iron casserole dish. Heat
oil over medium-high heat and add chicken carcass pieces and cook, turning
occasionally, until bones and any remaining skin are browned. There will be
bits stuck to the bottom of the pot. These are the yummy tasty bits!<o:p></o:p></div>
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Add a splash of the water to deglaze the pan and scrape all
the browned bits off the bottom. Add the vegetables, water, and salt. Bring to
barely a simmer (watch closely to make sure it never comes to a boil as that
can make your soup cloudy). <o:p></o:p></div>
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Simmer for 90 minutes, scraping fat off the top
occasionally, and checking to make sure your broth has not started to boil.<o:p></o:p></div>
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Discard large pieces of bone and vegetable before straining
broth through a strainer. Rinse your pot to remove any chicken or vegetable
remnants (there is often gritty bits left behind) and
return broth to pot. Bring to a simmer and add carrots, celery, onion, risoni
pasta and herbs. Simmer for 20 to 25 minutes, until vegetables are tender. Stir
in the Vermicelli Rice noodles and chicken last (these don’t need cooking, they
will soak up the broth and be ready in 5 mins).<o:p></o:p></div>
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Add more salt and pepper to taste. Bring to a simmer and
cook for 1 minute to make sure the chicken is heated through.<o:p></o:p></div>
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<i><span style="color: #990000;">Enjoy xx</span></i><br /><br />Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-62077693125058875082019-01-25T13:24:00.000-08:002019-01-25T13:28:46.826-08:00Chicken Pan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViAWlUiddFBT6cPcl9RYmt61uFRGuOfXQNL5RrL3EZmgcW9w6_KpYx_YhdxgW0yrX_Q2x7tGcxvcSaiwjPxhT2ef7pHLtXtiqVnoHy0MCx4V9-PLv_y2DuAr-Vs0avLk0eGoO5M5xUt0/s1600/chicken+pan+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViAWlUiddFBT6cPcl9RYmt61uFRGuOfXQNL5RrL3EZmgcW9w6_KpYx_YhdxgW0yrX_Q2x7tGcxvcSaiwjPxhT2ef7pHLtXtiqVnoHy0MCx4V9-PLv_y2DuAr-Vs0avLk0eGoO5M5xUt0/s400/chicken+pan+pie.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I threw this together last night for tea, I had forgotten how much i used to love Gran's pan pies full of creamy deliciousness. Using ingredients that most of us have in the house all the time, this is a great way to fill up the farmer and the family. Great served with seasonal veges and new potatoes or on its own, chicken pan pie is an easy dinner option and it can be adapted to make several smaller pies too. </span><br />
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><b>INGREDIENTS:</b></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Olive oil for the pan</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 large brown onion</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6-8 chicken thighs trimmed and chopped</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 tablespoons of plain flour</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">400gm button mushrooms, cut into quarters</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup chicken stock</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3/4 cup cream </span></li>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">If you don't have cream, substitute with 1/2 cup of sour cream or 1/2 cup milk mixed with 1/4 cup of mayonaise</span></li>
</ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 Tblsp lemon juice</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 Tblesp chopped tarragon </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">salt and black pepper</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 sheets of store bought rolled puff pastry</span></li>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">can substitute with filo sheets (as I did in the photo)</span></li>
</ul>
</ul>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><b>METHOD:</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat the oven to 200 degrees C. Heat the oil in a deep oven proof frying pan (I use my big old cast iron pan for this recipe) over high heat. Add the onions to the pan and cook for 2 minutes until golden. Toss the chopped chicken through the flour to coat, add it to the pan and cook, turning for 5-6 minutes or until brown on the outside. Add the mushroms and cook for a further 2 minutes. Add the stock, cream, salt and pepper, lemon and tarragon and simmer for 20 minutes or until the chicken is cooked through and the sauce has reduced to become thick. Lay the sheets of pastry on top of each other and cut a circle that will fit neatly inside the rim of the pan, or use 4x 2 cup ramekins. Place the pastry on top of the chicken, transfer to the oven and bake for 20 minutes or until the pastry is puffed and golden. SERVES 4</span></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><i>Enjoy xx</i></span></div>
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Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-38869989986666080532017-04-04T01:24:00.004-07:002017-04-04T01:27:15.463-07:00Raisin, Oat and Chocolate Chip Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWGC4kiW4VKbtrGwWBtw8FMbVyGQbVZmBrWKGRB-Q35_DZtx7hfOGBawM7s4VJfTkdLQ658U4B4YwA573o1YaRii0KSm-TV-OP-NqFJgw3-0F6VYIuoY_ATNne6fmlQPOOeciEZ7Tg-U/s1600/oat+raisin+choc+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWGC4kiW4VKbtrGwWBtw8FMbVyGQbVZmBrWKGRB-Q35_DZtx7hfOGBawM7s4VJfTkdLQ658U4B4YwA573o1YaRii0KSm-TV-OP-NqFJgw3-0F6VYIuoY_ATNne6fmlQPOOeciEZ7Tg-U/s400/oat+raisin+choc+cookies.jpg" width="400" /></a></div>
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In a farm house, it is essential that the tins are filled with yummy things that go well with cups of tea. These cookies are delicious, and go well with tea. They also remind me of gran, she used to say that the oats and raisins made them healthy- which meant I was allowed two. I have since found this to be just something Grandmas say when they want to make an excuse for allowing small children to eat more than one biscuit.... got to love gran xxx<br />
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<b><span style="color: #990000;">INGREDIENTS:</span></b><br />
<ul>
<li>2/3 cup Brown Sugar</li>
<li>1 tsp Vanilla essence</li>
<li>1/3 cup caster sugar</li>
<li>175g butter</li>
<li>1 egg</li>
<li>1 tsp baking soda</li>
<li>1 cup flour</li>
<li>2 cups rolled oats</li>
<li>3/4 cup raisins</li>
<li>150g dark chocolate chopped into chunks</li>
</ul>
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<b><span style="color: #990000;">METHOD:</span></b></div>
<div>
Preheat the over to 160 degree Celsius. Place vanilla, brown sugar, caster sugar, butter and egg in the food processor and and process until combined. Add the flour, baking soda and oats. Process until combined. Add the raisins and chocolate and mix together with a spoon. Roll one tsp of mixture at a time into a ball and place on a baking try lined with baking paper. Make sure you leave room for them to spread out. Bake for 10-12 minutes or until they are golden. Leave on the tray to cool for 5 minutes and then transfer onto a wire rack to cool.</div>
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<span style="color: #990000;">Enjoy xx</span></div>
Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-12961230031225062042015-12-22T13:13:00.002-08:002015-12-22T13:13:44.933-08:00Chalk paint- some tips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih46itRQ5Lqp3b8ZcdRSp_-L2-46oSfsHRyBGNsE3AOD1aybO_2gannPMzr1yoFKytLusUFBlLkDB_RGRQSENgiztK7RMyMMsX5Pw7Uc3c2uZc7lU-iUObhUeIHUeMxMB9QQ4dH6mt-nk/s1600/chalk+paint+table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih46itRQ5Lqp3b8ZcdRSp_-L2-46oSfsHRyBGNsE3AOD1aybO_2gannPMzr1yoFKytLusUFBlLkDB_RGRQSENgiztK7RMyMMsX5Pw7Uc3c2uZc7lU-iUObhUeIHUeMxMB9QQ4dH6mt-nk/s400/chalk+paint+table.jpg" width="400" /></a></div>
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I hadn't used chalk paint but had found it hard not to be a little intrigued about what all the fuss is about- you can't look on Pinterest without something being painted with the stuff! So I thought I would give it a whirl. I have written this blog to share some of the things I have found about chalk paint since that first project. I suggest you give it a try- it is a bit addictive and you tend to paint anything that isn't nailed down but it is a great way to give new life to something shabby or destined for the tip.<br />
There are a few options on the market for chalk paint. The paint from Newton's Paints is really well priced and comes in little tins if you are a bit scared of investing too much to begin with. It is also available to buy online. There is the Annie Sloan products which are also good and available in loads of places, but I like to buy NZ made. Check out newton's online store <a href="http://www.newtonspaints.co.nz/" target="_blank">HERE </a>.<br />
I thought that the 'no sanding' bit sounded like me and so on a sunny afternoon I cracked into it.<br />
I rescued this little sidetable from the burn pile (the farmer tried three times to put it back on there!) and created this funky little striped table!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIyGzHgP5EAR6e4374NHGnqy13uIxkY0vRFQkYLEkx3cgGA1ZNUzvKuhl9I-ohLxQ8RwSpCkEGHBRhoqvN-CsAb5PH75gbi-M8OwjI9zaqH5saj-zaKeN8ixwBurrNnpDPxGB4e26d14/s1600/IMG_1332.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIyGzHgP5EAR6e4374NHGnqy13uIxkY0vRFQkYLEkx3cgGA1ZNUzvKuhl9I-ohLxQ8RwSpCkEGHBRhoqvN-CsAb5PH75gbi-M8OwjI9zaqH5saj-zaKeN8ixwBurrNnpDPxGB4e26d14/s400/IMG_1332.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The ugly table that I started my chalk paint journey with.</td></tr>
</tbody></table>
<h3 style="clear: both; text-align: left;">
Ok so here are some things I have learnt about chalk paint since this first table project:</h3>
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<ul>
<li><span style="color: #990000;">THE BRUSHES:</span> you don't need the fancy brushes that cost the earth, but a good quality brush will make the job have a nicer finish- talk to your hardware store about what is a good option- make sure you tell them you are working with chalk paint. I used the brushes from <a href="http://www.newtonspaints.co.nz/collections/all" target="_blank">Newton's</a> paint which start at $12.50 NZD, I have used a sponge for a small picture frame which gave a different effect again. or you could use a roller if you want a really smooth finish on a tabletop or something.</li>
<li><span style="color: #990000;">THE WAX:</span> Get a brush for the wax, a piece of cloth will work but a brush is so much easier and gets into all the little corners. This also helps not using it all at once. The first time I did it, I used about half a bottle (of the liquid wax) on this little table and that was not necessary- in this case less is more. Also I found that the waxing step isn't as scary as I thought it was- it is actually quite easy and fast. I used two coats of wax on my table because I thought the top might last a bit better, I waited 24 hours between coats and it is really hard.</li>
<li><span style="color: #990000;">DARK WAX TIP:</span> Have a damp cloth near by when applying dark wax. Applying dark wax can be very scary and intimidating at first. Every time I begin to apply it to an already beautiful chalk painted piece of furniture I hesitate. Here is a bonus tip: you always want to apply dark wax right after you have applied your clear wax. It makes it go on more smooth and is easier to spread around. Don’t worry, you are not going to ruin your masterpiece with this intimidating darkness that you think will never come off. If you want, (here is another bonus tip) take a paper plate and plastic spoon and mix a little clear wax with your dark wax. This will give your antiquing vintage look that you are trying to achieve a soft finish. I like to have a clean damp cotton rag (old white t shirt) near by when doing a dark wax application just so I can spread it around easier or I can completely wipe off areas I'm not totally stoked about, I have done that a few times!</li>
<li><span style="color: #990000;">BUFFING:</span> Put your back into it! Also wait till tomorrow before you attack it, you get a better shine when the wax has had enough time to set. I used cheesecloth and it works really well. there are brushes available but I haven't tries so i cannot comment on their finish.</li>
<li><span style="color: #990000;">MIX THE PAINT:</span> Make sure it is mixed properly. I sat my tin upside down for a bit and then gave it a bloody good shake. That seemed to do the trick.</li>
<li><span style="color: #990000;">THE FIRST COAT:</span> I looked at my first coat and thought that I had been spun a yarn about how good this stuff is- it looked awful. However that coat dried in under and hour and I put the next coat on- then we were looking pretty sharp. The first coat was really rough and quite patchy with lots of brush marks. Once I put the second coat on, it smoothed out heaps and I wanted the brush texture so I applied it in all different directions to get a textured finish, you could be careful with your strokes following to grain to get a smoother look or apply it with a roller for a really even finish. But please do not panic at what it looks like in the beginning- more coats brings your project to life.</li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQEBpxGfRue1nc2fB4poROJqApZu-vlg0cvWtL1mmDNti9Q4HCe82jCBmCptGdhUTXSN2fDNPHQqCDQ2ovnsRgiGzy7K6SFpQoA7MOzlvSs65IfHgaloV7A3bpGBc3EhnjB48b4xCLFs/s1600/IMG_1335.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQEBpxGfRue1nc2fB4poROJqApZu-vlg0cvWtL1mmDNti9Q4HCe82jCBmCptGdhUTXSN2fDNPHQqCDQ2ovnsRgiGzy7K6SFpQoA7MOzlvSs65IfHgaloV7A3bpGBc3EhnjB48b4xCLFs/s400/IMG_1335.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the brush strokes in the paint, which is what I was after but you could follow the grain with a brush or apply with a roller to get a smooth finish. This is after the second coat.</td></tr>
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</ul>
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<ul>
<li><span style="color: #990000;">LAYERS:</span> layers work really well, if you want that chipped through vintage look of many years of painted layers then just paint multiple layers and chip each one as you go. Or just take some rough sandpaper and take some areas of paint off to make it look worn through to the next layer. There are some really good tutorials online for that and then wax it at the end. Or if you want stripes or patterns then just wait for the layer to dry, mask it up and paint straight over it. Then wax it to finish it. I used house paint for the stripes on this because I wanted to use the same colour I had on something else. You can create this with multiple layers of chalk paint though and there are heaps of colours available.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKu2Z4DY_saW1smE2KeIcUc3GNursArHuCJOJVquEqPvKhJvjVI6UcU8fKYUtDRt0U1r4IrO0mrxYjrbtX9ddrFhCIEFOa7gnYNO1HA8iIQP-ULUnvVZ8Dtxhs7IncgJQndFq2iuEUIX0/s1600/IMG_1336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKu2Z4DY_saW1smE2KeIcUc3GNursArHuCJOJVquEqPvKhJvjVI6UcU8fKYUtDRt0U1r4IrO0mrxYjrbtX9ddrFhCIEFOa7gnYNO1HA8iIQP-ULUnvVZ8Dtxhs7IncgJQndFq2iuEUIX0/s320/IMG_1336.JPG" width="320" /></a></div>
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<ul>
<li><span style="color: #990000;">TO DISTRESS OR NOT TO DISTRESS:</span> With this little table I didn't because I quite liked it the way it was but I have on projects since. This is quite easy and you can do it before or after the wax step- just on the google machine and find some projects that others have done to get some ideas about how distressed you want something to look. I found the thread on screws, steel wool and coarse sandpaper are the best (it sort of depends if you care about damaging the wood underneath as to how rough you want to be- sand paper is going to just damage the paint). I suggest buying something cheap or rescuing something that is being thrown out to have a practice on.</li>
</ul>
<div>
<span style="color: #990000;">Have fun!</span></div>
</div>
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<span style="color: #990000;">xx Abby</span></div>
Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com1tag:blogger.com,1999:blog-3685023511223979340.post-70098292485645286452015-12-15T13:54:00.001-08:002015-12-15T13:54:59.971-08:00Hot Summer Vege and Bacon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ObJwShdMjPOS7l5kmc8NIAplaR5qq2Fs9dYPQ5LD23f_ZkSkpwS9cGXyB_h305cSmBQyBWtHpU4FYRbAJASayPAmMn4_-IG0LQjnQNOO5ODHB7AYI7o39bJx0mh1EZRketr01Eb_4UQ/s1600/IMG_2023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ObJwShdMjPOS7l5kmc8NIAplaR5qq2Fs9dYPQ5LD23f_ZkSkpwS9cGXyB_h305cSmBQyBWtHpU4FYRbAJASayPAmMn4_-IG0LQjnQNOO5ODHB7AYI7o39bJx0mh1EZRketr01Eb_4UQ/s400/IMG_2023.JPG" width="400" /></a></div>
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This time of year there is so much growing and coming ready for the table. It is a time of dining outdoors and throwing everything on the BBQ, it is also a really busy time on the farm so we are all about things that are healthy and yum but mainly that are fast to make!</div>
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Most of these ingredients can be grown yourself or picked up at a roadside stall at this time of year, eating seasonally is a healthy option but it is also easy on the pocket!</div>
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<span style="color: #990000;"><b>INGREDIENTS:</b></span></div>
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</div>
<ul>
<li>Fresh Asparagus (a bunch is about 300gm)</li>
<li>A handful of new peas or whole snowpeas- whichever you have</li>
<li>2 Kumara cubed</li>
<li>2 rashers bacon</li>
<li>1/2 red onion chopped</li>
<li>12 Cherry Tomatoes</li>
<li>A sprig of rosemary</li>
<li>Olive oil</li>
<li>Cracked pepper and rocksalt to season</li>
</ul>
<div>
<b><span style="color: #990000;">METHOD:</span></b></div>
<br />
Wash your asparagus and snap the bottoms off the stalks and chop in half. Steam the asparagus for about 3 minutes and then plunge into cold water.<br />
Take your cubed kumara and toss in a little olive oil and finely chop and add your rosemary. Roast on 180 degrees for approx. 20 minutes. About 5 minutes before the kumara is ready put the bacon, red onion and cherry tomatoes in the oven to roast also (I put them all in together on one dish).<br />
In a pan on the stove heat a little olive oil (and/or butter if you choose). Add the asparagus and peas and toss to heat through and brown slightly. Remove your roasted veges and bacon form the oven. Take your bacon and roughly chop into pieces. Now combine everything together, season with salt and pepper and serve either as a main or as a side with something off the BBQ.<br />
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<b><span style="color: #990000;">TIPS:</span></b><br />
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<ul>
<li>Replace any of the ingredients with what you have in the garden- beans, baby beetroot and baby carrots roasted are all scrummy.</li>
<li>If you have the BBQ on, you can cook all the veges on there- maybe just par-boil the root veges a little to get them cooked all the way through.</li>
<li>I haven't used a dressing as I felt that there was enough olive oil in the process but if you love condiments then live little- throw them on there, an aioli would be pretty good i recon!</li>
</ul>
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<span style="color: #990000;"><br /></span>
<span style="color: #990000;">Enjoy xx</span><br />
<span style="color: #990000;">A</span><br />
<br />Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-76007562674580169812015-08-18T18:33:00.000-07:002015-08-18T18:33:38.328-07:00Tomato, Olive & Mozzarella meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOxdj7CyYQCYZ6upZkGKw3HkLmwz8_gB7_ob8CLPUZILn3wNDZzmK2EgVcPjMa0VfCmP0nMgKZpOX8ieZSxnogbnFnjVZ6RQBiHNT3ftOG3-OAvBMUcqc38ANOgb0T7kfetXO5XBS3GA/s1600/IMG_1614.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOxdj7CyYQCYZ6upZkGKw3HkLmwz8_gB7_ob8CLPUZILn3wNDZzmK2EgVcPjMa0VfCmP0nMgKZpOX8ieZSxnogbnFnjVZ6RQBiHNT3ftOG3-OAvBMUcqc38ANOgb0T7kfetXO5XBS3GA/s400/IMG_1614.jpeg" width="400" /></a></div>
This recipe is such a favorite in our house- the farmer even asked for it on his birthday! Buffalo Mozzarella bocconcini (which is just the name for small balls of mozzarella) is by far the best to use but sometimes the budget or availability don't make that possible so the packet stuff is fine. I often roll this one out for visitors as it goes really well with a glass of wine and is easy to make double amounts of if you have more than 4.<br />
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<span style="color: #990000;"><b>INGREDIENTS:</b></span><br />
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<ul>
<li>2 c fresh breadcrumbs</li>
<li>1/3 c milk</li>
<li>750g beef or pork mince</li>
<li>1/3 c basil pesto</li>
<li>1/3 c chopped flat leaf parsley leaves</li>
<li>sea salt & cracked pepper</li>
<li>2 Tblsp olive oil</li>
<li>500g cherry tomatoes (slice in half & remove the seeds)</li>
<li>1/4 cup oregano sprigs</li>
<li>1 c green olives (or whatever olives you like- I often used stuffed)</li>
<li>200g baby bocconcini</li>
<li>1 cup basil leaves</li>
</ul>
<div>
<b><span style="color: #990000;">METHOD:</span></b></div>
<div>
In a bowl place your bread crumbs and pour over the milk. Stand until the milk has absorbed. Place the mince, pesto, breadcrumb mixture, parsley, salt & pepper in a bowl and mix well to combine. Beat the mixture with a spatula for 2 minutes until smooth. Roll 1/4 cupfuls of the mixture with meatballs.</div>
<div>
Preheat the oven to 200 degrees C. Heat the oil in a non stick pan and cook the meatballs, in batches, for 2 minutes each side each side or until golden but not cooked through. Transfer the meatballs into a baking dish with the cherry tomatoes, oregano, olives and bocconcini. Bake for 20 minutes or until the cheese is melted and the meatballs are cooked through. Sprinkle with the basil leaves and serve with crusty bread.</div>
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<span style="color: #990000;">enjoy xx</span></div>
<div>
<span style="color: #990000;">A</span></div>
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<br />Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-67159165935750904522015-04-26T16:00:00.002-07:002015-04-26T16:00:22.855-07:00Little puddings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPPiy70D5Ghd7MM6JDyDj0BwBwcS1yY-RxPFymaBb1rhtIosLhUEHmcDat7bgtRBDeP83NCSSyJ1yDqAynuOAgUypyl9E5bXRoIYWf-o1A4Yhcu6M_haw-stpuwMU31Rz1EmqfTzoxiI/s1600/little+puddings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPPiy70D5Ghd7MM6JDyDj0BwBwcS1yY-RxPFymaBb1rhtIosLhUEHmcDat7bgtRBDeP83NCSSyJ1yDqAynuOAgUypyl9E5bXRoIYWf-o1A4Yhcu6M_haw-stpuwMU31Rz1EmqfTzoxiI/s1600/little+puddings.JPG" height="213" width="320" /></a></div>
Sorry about the rubbish photo- lets call this dessert 'rustic'! These little guys must have been made a thousand times in our house, I'm sure my sister is laughing as she reads this post. This recipe is a bit 80's really, microwave deserts were all the rage then but who cares- they are yummy! A great treat to make with the kids, they love watching them explode out of the cups in the microwave!<br />
Add some vanilla ice cream or custard to make a delicious little dessert.<br />
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<span style="color: #990000;"><b>INGREDIENTS:</b></span><br />
<ul>
<li>4 Tblsp jam</li>
<li>50g butter</li>
<li>1/4 c sugar</li>
<li>1 egg</li>
<li>1 c flur</li>
<li>1 tsp baking powder</li>
<li>1/2 c milk</li>
</ul>
<b><span style="color: #990000;">METHOD:</span></b><br />
Lightly grease 4 straight sided coffee mugs. Put 1 Tblsp of jam in each mug. Put butter in a bowl and microwave until melted (about 30 seconds). Add sugar and egg and whisk well. Sift in flour and baking powder. Add milk. Mix it all well. Put mixture evenly in the mugs on top of the jam. Put mugs in microwave, cook on high for 3-4 minutes. Stand for 1 minute. Run knife around the edge and tip out.<br />
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<span style="color: #990000;">Enjoy xx</span><br />
<span style="color: #990000;">A</span>Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-38543938874489804352015-04-25T21:47:00.002-07:002015-04-25T21:51:14.240-07:00Chicken, Prawn and tomato paella<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MlNuCjRRt4mjr_TMKqS2bI4-IJPay6BxrhXenKnncyhDDJ5C3dIE5DTXiw2oxjtjUFfQO_PCIFmc90Wk_QaDGKYiBAV6Fu6A8rBCerbZFBHNobfK0RxEhM9sm_j0o3didt2RwcIJHIE/s1600/paella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MlNuCjRRt4mjr_TMKqS2bI4-IJPay6BxrhXenKnncyhDDJ5C3dIE5DTXiw2oxjtjUFfQO_PCIFmc90Wk_QaDGKYiBAV6Fu6A8rBCerbZFBHNobfK0RxEhM9sm_j0o3didt2RwcIJHIE/s1600/paella.jpg" height="266" width="400" /></a></div>
This is the best recipe for those that have not tried making paella before. I was a bit scared of making paella the first time because I thought it looked hard to make and that it would take all day but that is not the case, especially with this recipe.<br />
If you can get some devine seafood and have the time to potter and make the sauce etc, then seafood paella is to die for (and is not as hard as you might think) but on a weeknight when the troops need fed- this is a great option. This paella is full of flavour, makes the kitchen smell AMAZING and all in half an hour (which includes 20 minutes to enjoy your wine while it simmers away).<br />
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<div class="MsoNormal">
<span style="color: #990000;"><b>INGREDIENTS:</b></span></div>
<ul>
<li>1 ½ Tblsp olive
oil</li>
<li>1 x 200g chicken
breast fillet, trimmed and chopped</li>
<li>200g green (raw)
prawns (shrimp), tails intact</li>
<li>2 Chorizo sliced </li>
<li>1 small brown
onion, chopped</li>
<li>2 cloves garlic,
crushed</li>
<li>½ tsp chilli
flakes</li>
<li>½ tsp moked
paprika</li>
<li>¾ c (150g) medium-grain
rice</li>
<li>1 x 400g can diced
tomatoes</li>
<li>1 ¼ c (310ml)
chicken stock</li>
<li>flat-leaf parsley
leaves and lemon wedges, to serve</li>
</ul>
<span style="color: #990000;"><b>METHOD:</b></span><br />
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Heat 1 Tblsp of the oil in a medium non-stick frying
pan over high heat. Add the chicken, chorizo and prawns and cook for 4–5 minutes or
until golden and cooked through. Set aside and keep warm. Add the remaining oil
to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or
until softened. Add the rice, tomato and stock, stir through and reduce heat to low. Cover. Cook for 20–25 minutes or until the rice is cooked and the liquid is absorbed.
Stir through the chicken, chorizo and prawns and cook for a further 1 minute. Top with
parsley and serve with lemon wedges. Serves 2.</div>
<br /><span style="color: #990000;">Enjoy xx</span><br />
<span style="color: #990000;">A</span><br />
<br />Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0tag:blogger.com,1999:blog-3685023511223979340.post-65420756259594294442015-04-17T21:16:00.002-07:002015-04-17T21:18:02.450-07:00The best day ever!On Friday the 13th (yes black Friday) of February, the farmer and I got off the farm for the weekend and had ourselves a wedding! It was amazing, to be surrounded by our closest family and friends for a weekend of fun, love and laughter (lots of laughter). A special thanks must go to our amazing wedding party that worked tirelessly to make it all come together and that really are incredible people xxx and to everyone that was a part of our day, the experience was incredibly humbling and we thank you from the bottom of our hearts<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3_LDRPDdmQYyqSmVXiitB5gStn7UX_zKLMxl-Hdi3VCJ9FkimZ2760TNUDUJ2HjKo3L_pmGNaROSgP090GCsw49ckDRqTLbjpjRgWqzfQ931_oEAyrZi3zCmOAwuTCWgrRPRAdJoKkY/s1600/150316_AD+WEB_012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3_LDRPDdmQYyqSmVXiitB5gStn7UX_zKLMxl-Hdi3VCJ9FkimZ2760TNUDUJ2HjKo3L_pmGNaROSgP090GCsw49ckDRqTLbjpjRgWqzfQ931_oEAyrZi3zCmOAwuTCWgrRPRAdJoKkY/s1600/150316_AD+WEB_012.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the boys had their own handkerchief for the day</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">the shoes in teal</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3ocC8DOKlD_5hbORHHNbqfa_7l0czCg0jdTJpi1AzY4KwjBCiP2GWgBiGQN0bxvAF17CtrHEzjI2FwzqnH4qnWOHafeutq0E9o1zBIN0aSe5HKrmCbvNw0JfpnOqv_ILImEvit2gnL0/s1600/150316_AD+WEB_026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3ocC8DOKlD_5hbORHHNbqfa_7l0czCg0jdTJpi1AzY4KwjBCiP2GWgBiGQN0bxvAF17CtrHEzjI2FwzqnH4qnWOHafeutq0E9o1zBIN0aSe5HKrmCbvNw0JfpnOqv_ILImEvit2gnL0/s1600/150316_AD+WEB_026.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the farmer and his main men</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqaHavQIdLQv0bdVgJnHEffdrH86ZY5z6BBwSscA9ISFRlQ1jwtym-pQ9mAVvyWafWYnGhpEf0tBnz92kYB0ocoDIFNvoFtIIUXfLTA4lFJ98_E8KEE2HeOPt6dNVIlTe1Z4yYnvPDaU/s1600/150316_AD+WEB_046.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqaHavQIdLQv0bdVgJnHEffdrH86ZY5z6BBwSscA9ISFRlQ1jwtym-pQ9mAVvyWafWYnGhpEf0tBnz92kYB0ocoDIFNvoFtIIUXfLTA4lFJ98_E8KEE2HeOPt6dNVIlTe1Z4yYnvPDaU/s1600/150316_AD+WEB_046.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our lovely and talented aunty Karen did our flowers</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">Our cute and cheeky nephew Angus</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitASdrpK5aHn2WMpAFo6Isqpr_lROLneoo8NftsmL87qufy5IE3ik3pO0JyI8PMvcDgYEGr2HrS3DtQ7wLHjo32_YGTBksMWeZZCt1oolap_HrLFlZohvOKjPtWabyEqKnyo8Ywj7PMvk/s1600/150316_AD+WEB_125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitASdrpK5aHn2WMpAFo6Isqpr_lROLneoo8NftsmL87qufy5IE3ik3pO0JyI8PMvcDgYEGr2HrS3DtQ7wLHjo32_YGTBksMWeZZCt1oolap_HrLFlZohvOKjPtWabyEqKnyo8Ywj7PMvk/s1600/150316_AD+WEB_125.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tekapo is stunning</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHlF9KS4iTtfnfoXLdMLGREzoAD4GrZQHJ4Z5pvGm0BY0CfsubdsvdFkWcyNRFNKTz7zUlV2i4jqZBLln5hsJS16Of-kcjHcFlGU6FOVdikYNRsL0JnbpIEqsRLjR6E6lZ_ZrNerW6TY/s1600/150316_AD+WEB_144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHlF9KS4iTtfnfoXLdMLGREzoAD4GrZQHJ4Z5pvGm0BY0CfsubdsvdFkWcyNRFNKTz7zUlV2i4jqZBLln5hsJS16Of-kcjHcFlGU6FOVdikYNRsL0JnbpIEqsRLjR6E6lZ_ZrNerW6TY/s1600/150316_AD+WEB_144.jpg" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYqRJWVm6_r8nvU1cdblAopINl1wFqvrsCvrlN3-_mbdrX9PFg4yHARbTXs2UdxnLa6u6wFAZPXwqxSI55TJSKozDNQR7eYKteJXo7Xitap6sQ5KxjZZXzGpEC18XYOrhr2uoei2qya4/s1600/150316_AD+WEB_207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYqRJWVm6_r8nvU1cdblAopINl1wFqvrsCvrlN3-_mbdrX9PFg4yHARbTXs2UdxnLa6u6wFAZPXwqxSI55TJSKozDNQR7eYKteJXo7Xitap6sQ5KxjZZXzGpEC18XYOrhr2uoei2qya4/s1600/150316_AD+WEB_207.jpg" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfovHi_4bhdqrJ8jJsN01HpYclv6Qv-i_7fNqfY_L5CQ4QAni1_N47Y7AbLMPSNa04rCzZ-zH3TZNguzY3ThMh2__6ju-aiGn1S6QFg46iBnP-O65b6yguW4DfKGPzdpOAjJoEWpusgoY/s1600/150316_AD+WEB_209.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfovHi_4bhdqrJ8jJsN01HpYclv6Qv-i_7fNqfY_L5CQ4QAni1_N47Y7AbLMPSNa04rCzZ-zH3TZNguzY3ThMh2__6ju-aiGn1S6QFg46iBnP-O65b6yguW4DfKGPzdpOAjJoEWpusgoY/s1600/150316_AD+WEB_209.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Mt John woolshed really came together and everyone fitted! 30 more than ever before...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH45Fhq0FosFGl34r5u19CyptvisdJWnaZ75R_uvC8lMTByOCFp9al-u8y8cYvqa_NrzVnxNFWIA5AG5P0l_8rNeVeDhW9-i1zsbNXc0rZAjZE33UrspJhNXTnEBMCV44Uz5x52YteRhk/s1600/150316_AD+WEB_210.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH45Fhq0FosFGl34r5u19CyptvisdJWnaZ75R_uvC8lMTByOCFp9al-u8y8cYvqa_NrzVnxNFWIA5AG5P0l_8rNeVeDhW9-i1zsbNXc0rZAjZE33UrspJhNXTnEBMCV44Uz5x52YteRhk/s1600/150316_AD+WEB_210.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The farmer's mother made the cake and his very clever sister iced it</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiIt02mbpeQL2zWZGQV9ixU7UQBgN7xjlDW6RoEh87JuUp9UsfxxT7SNQ3vHSlmG_-l4F_wpuAMatC_mw1Qu6FREFU3PYOxM1WSBvHZOrhCY15Pbl6Fe4nEauTPwLbjlU1vR8Ydv1fOU/s1600/150316_AD+WEB_211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiIt02mbpeQL2zWZGQV9ixU7UQBgN7xjlDW6RoEh87JuUp9UsfxxT7SNQ3vHSlmG_-l4F_wpuAMatC_mw1Qu6FREFU3PYOxM1WSBvHZOrhCY15Pbl6Fe4nEauTPwLbjlU1vR8Ydv1fOU/s1600/150316_AD+WEB_211.jpg" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw3L4XE617rIA3-TF8b1TEbP30FujnBoV-B63fnf9r_v3L7CA8Sadg8owsrmunZsMe2Tybh-1SJom8m0YI4WaRSJYtqb8FoD1cC2CgMZlv4KSNfFCsj4FURMDY4iUKa7GBJqQ0-GkouM/s1600/150316_AD+WEB_208.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAw3L4XE617rIA3-TF8b1TEbP30FujnBoV-B63fnf9r_v3L7CA8Sadg8owsrmunZsMe2Tybh-1SJom8m0YI4WaRSJYtqb8FoD1cC2CgMZlv4KSNfFCsj4FURMDY4iUKa7GBJqQ0-GkouM/s1600/150316_AD+WEB_208.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Each placemat had our guests name, some puzzles and a special message to them, a nice way to thank them all</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgs877UQoGRqTWOkleFYiHBdQWNO3_GXdBkwE00aSOgGsVhtaF-_QZAH5QJ_dhf0sK3rNTQmGyQJAwX0IMC6doW6xfJLFnGibbhiyyUv57oj9ThOxvQMN2Q-UEYSFKQOct2R4oucj1xoU/s1600/150316_AD+WEB_214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgs877UQoGRqTWOkleFYiHBdQWNO3_GXdBkwE00aSOgGsVhtaF-_QZAH5QJ_dhf0sK3rNTQmGyQJAwX0IMC6doW6xfJLFnGibbhiyyUv57oj9ThOxvQMN2Q-UEYSFKQOct2R4oucj1xoU/s1600/150316_AD+WEB_214.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the weather was very kind</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMF5kKLRH7VzS8TVMWPD7k9ZMzF0ntVHqoVA89TL7hHY856sGWIdk16kSxVOEUwjSE2JDud0zzpo3gIyBIsbHkgKvwOx06vz7QseB5Hfof6ejl5NUEoZDgoaIZ8G6qcwZxmAdkncXKv0/s1600/150316_AD+WEB_215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMF5kKLRH7VzS8TVMWPD7k9ZMzF0ntVHqoVA89TL7hHY856sGWIdk16kSxVOEUwjSE2JDud0zzpo3gIyBIsbHkgKvwOx06vz7QseB5Hfof6ejl5NUEoZDgoaIZ8G6qcwZxmAdkncXKv0/s1600/150316_AD+WEB_215.jpg" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTbv7LhrxTmhwY-9RBlX33Ryvfr0A2INuztmidPDLDKz-Isg3DHTRh1YuY-trHRQ8H7qp3Dr3nPGccAwpNtxL4OFuoOJTFWurdnyjiO1DDS4AM4xcTdSrpAL95T47o__GY1s2YlcURwg/s1600/150316_AD+WEB_303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTbv7LhrxTmhwY-9RBlX33Ryvfr0A2INuztmidPDLDKz-Isg3DHTRh1YuY-trHRQ8H7qp3Dr3nPGccAwpNtxL4OFuoOJTFWurdnyjiO1DDS4AM4xcTdSrpAL95T47o__GY1s2YlcURwg/s1600/150316_AD+WEB_303.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">one of the farmers projects was to make these letters- he did an amazing job xx</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yugRLtrjJPPqaVzk8piPBoo36WOxm2T8I7_Rw_P8Zty1N6ufLihMUdPiW7VgC2MSC41CTuwmBVXUG2bfd-csisf8qTYsI3YH1hEuO_WfvYvsIwsXCz6XjBqaYWzANVB4meql6NWxwDI/s1600/150316_AD+WEB_324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yugRLtrjJPPqaVzk8piPBoo36WOxm2T8I7_Rw_P8Zty1N6ufLihMUdPiW7VgC2MSC41CTuwmBVXUG2bfd-csisf8qTYsI3YH1hEuO_WfvYvsIwsXCz6XjBqaYWzANVB4meql6NWxwDI/s1600/150316_AD+WEB_324.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The hangover only lasts a day, the memories last a lifetime</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZy9gUF6d6Hf30okV_eogkrjxOtJ1RFXZQ7MOFxlOeNLwZe3xeizUN8IK64zjQgiYJkkq7eSQ-4H4LldmmBSwBaOtsdAU9dgAtxcJDzEzhbVQdSdeAe3kf8Frc0Wrby1eP9iCgvRbkFA/s1600/150316_AD+WEB_349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZy9gUF6d6Hf30okV_eogkrjxOtJ1RFXZQ7MOFxlOeNLwZe3xeizUN8IK64zjQgiYJkkq7eSQ-4H4LldmmBSwBaOtsdAU9dgAtxcJDzEzhbVQdSdeAe3kf8Frc0Wrby1eP9iCgvRbkFA/s1600/150316_AD+WEB_349.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When a farmer gets married, you need plenty of meat!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe0TQfeNrKICy6QOPZtlWsjnHAePTUKSCRKdlVotz5NmRuFZNGk0mH7BQkwLRZeBVl4c4gJzVKUrhJYLFm4D3jOibWde4CN_dr6-fz6qrQshpt4W36UyWMYbvZ9opuqFWw_M-SeWLrCk/s1600/150316_AD+WEB_350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe0TQfeNrKICy6QOPZtlWsjnHAePTUKSCRKdlVotz5NmRuFZNGk0mH7BQkwLRZeBVl4c4gJzVKUrhJYLFm4D3jOibWde4CN_dr6-fz6qrQshpt4W36UyWMYbvZ9opuqFWw_M-SeWLrCk/s1600/150316_AD+WEB_350.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribeye rolls, so darn good</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijeAtmgTAQf5BzZksw-4qeJGAsFoFETSU6KaWWJVS3XkeiSJWF9PD6I3x8yPRv4qWWQN6Ae1GFpNe-FVQFti2LLMqS8ctPabR7sWOCUmGbZUW2E_93dZsKQWkOD2JJKMuvKwzY9deYeA/s1600/150316_AD+WEB_351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijeAtmgTAQf5BzZksw-4qeJGAsFoFETSU6KaWWJVS3XkeiSJWF9PD6I3x8yPRv4qWWQN6Ae1GFpNe-FVQFti2LLMqS8ctPabR7sWOCUmGbZUW2E_93dZsKQWkOD2JJKMuvKwzY9deYeA/s1600/150316_AD+WEB_351.jpg" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdCPxFuIrM4yzbkuqvwWM4_M1kgUoIncvusBjwUociEvvBb2GQpYEaQtOhceGCL0Jq_zR21WU260wTrSpSt7-_8poZh0icjwsG0J1MHNJTZkWWJldbLssWEeMBKuQVPV7QZM17swSthA/s1600/150316_AD+WEB_352.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdCPxFuIrM4yzbkuqvwWM4_M1kgUoIncvusBjwUociEvvBb2GQpYEaQtOhceGCL0Jq_zR21WU260wTrSpSt7-_8poZh0icjwsG0J1MHNJTZkWWJldbLssWEeMBKuQVPV7QZM17swSthA/s1600/150316_AD+WEB_352.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A special thanks to the chef xxx Kelvin is not only a great friend he is also one very talented chef!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsrTxnBWheV1ntKocQ82mma1gYLXX7nCVtLdusxCCVkLeFFt80co3fT_DpHZz51t_IIgL_tL0Vb3LStDosSp9j8Tg4qzgv8qKRd4jyu1qfYDNd4DyxzhKeLnnqRI2qjWkJR8gD_pGVqI/s1600/150316_AD+WEB_360.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsrTxnBWheV1ntKocQ82mma1gYLXX7nCVtLdusxCCVkLeFFt80co3fT_DpHZz51t_IIgL_tL0Vb3LStDosSp9j8Tg4qzgv8qKRd4jyu1qfYDNd4DyxzhKeLnnqRI2qjWkJR8gD_pGVqI/s1600/150316_AD+WEB_360.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Each table had a ploughman's board to start</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HqowGxZWsWZF6OA8Y2cMuS4ayT6OihrSHrM71T0lJIQ3fVm1x9hoAShpuTfRhnlnDqN8wV86V29A540R5LpbyxTR7O6lEV2F8n4U7AiAeDpWJ2NfuJCTNv9MY-S0srAc3tAp1NbVNwA/s1600/150316_AD+WEB_370.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HqowGxZWsWZF6OA8Y2cMuS4ayT6OihrSHrM71T0lJIQ3fVm1x9hoAShpuTfRhnlnDqN8wV86V29A540R5LpbyxTR7O6lEV2F8n4U7AiAeDpWJ2NfuJCTNv9MY-S0srAc3tAp1NbVNwA/s1600/150316_AD+WEB_370.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"girl food" as described by the farmer</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsth6om7UNmL1Snd3cHZ821IFOhv1cPGPRbKzX-iCZY-JL3Qva6OzO6cpQ3OrCAQy9wnW7tIPsm18yO8Cww1TK3Ij5lpTcf3XoggacTq12yB7g6EqX18bclphcb_7IkD9_gFbZCIBMWKs/s1600/150316_AD+WEB_403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsth6om7UNmL1Snd3cHZ821IFOhv1cPGPRbKzX-iCZY-JL3Qva6OzO6cpQ3OrCAQy9wnW7tIPsm18yO8Cww1TK3Ij5lpTcf3XoggacTq12yB7g6EqX18bclphcb_7IkD9_gFbZCIBMWKs/s1600/150316_AD+WEB_403.jpg" height="213" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7_LU3oN9DY-m8o_Jj5Vz5ajxV8qFmVfrG5eyKyCBtqyeRDURx4avPDfH52mHf8ywl0yuG5Dp0rEdIxumkaC61CpQJ9IJ2ROHD2Sm_A9FDwA9Vr2RXweZyOyI_hvagQJuBIm3Oxk9M-k/s1600/150316_AD+WEB_404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7_LU3oN9DY-m8o_Jj5Vz5ajxV8qFmVfrG5eyKyCBtqyeRDURx4avPDfH52mHf8ywl0yuG5Dp0rEdIxumkaC61CpQJ9IJ2ROHD2Sm_A9FDwA9Vr2RXweZyOyI_hvagQJuBIm3Oxk9M-k/s1600/150316_AD+WEB_404.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">100 dozen beers, 4 cases of white, 4 cases of red, 40L pimms, 40L punch, 4 cases of bubbles and some fizz....</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWT8O2lo05sZa2zNQc85Kp53n38jyFzD4AeZtSB-uaR5SEwKeU85PlqOHKtYfbyRGyqgz1FlPZfJ_r_oDe23K-sl5bd8Ni7__g9Dp226Yw37qSRc0G3mVQFwsh4SRdUUs4imFqpqN4CP8/s1600/150316_AD+WEB_408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWT8O2lo05sZa2zNQc85Kp53n38jyFzD4AeZtSB-uaR5SEwKeU85PlqOHKtYfbyRGyqgz1FlPZfJ_r_oDe23K-sl5bd8Ni7__g9Dp226Yw37qSRc0G3mVQFwsh4SRdUUs4imFqpqN4CP8/s1600/150316_AD+WEB_408.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a quick change into cowboy boots ready for the dancing!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98rU52LKkpbaC_FemcpaWxEDz3NxH05BRfnWMvNAysi5HlKMifb0ra4m6DkG7Tawa7PEnKNXdD4PWyUEI7S65kIyECns1mOIVRftaR_JAbVEsK0MC7rSwkEt8L7g6RIA53v1EbBN98o4/s1600/150316_AD+WEB_416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98rU52LKkpbaC_FemcpaWxEDz3NxH05BRfnWMvNAysi5HlKMifb0ra4m6DkG7Tawa7PEnKNXdD4PWyUEI7S65kIyECns1mOIVRftaR_JAbVEsK0MC7rSwkEt8L7g6RIA53v1EbBN98o4/s1600/150316_AD+WEB_416.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dessert was tasting plates, 160 slices of cake and not one left!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1C81M-RYrErCHM2SAIt58vWeMfva-1WpwD8n0KhGlm9gXa13ftgzA4ovxUSZI3pXzWSlzQQE5Q_IbfPwrPXK0iWSFRDby19fFI07fjkFybHqg7FKWg20-j2pAcl0DXv7rWNXa_riRtU/s1600/150316_AD+WEB_441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1C81M-RYrErCHM2SAIt58vWeMfva-1WpwD8n0KhGlm9gXa13ftgzA4ovxUSZI3pXzWSlzQQE5Q_IbfPwrPXK0iWSFRDby19fFI07fjkFybHqg7FKWg20-j2pAcl0DXv7rWNXa_riRtU/s1600/150316_AD+WEB_441.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and into the night the party went....</td></tr>
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<br />Abby Shawhttp://www.blogger.com/profile/05788066439881535933noreply@blogger.com0