tag:blogger.com,1999:blog-37520746791053134522024-02-07T03:17:32.478+00:00miss igsA food and lifestyle blog based in Cambridge UKAnonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-3752074679105313452.post-18177190643769918932014-03-10T17:59:00.003+00:002014-03-11T21:48:57.331+00:00A return of sorts<div dir="ltr" style="text-align: left;" trbidi="on">
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I appreciate this post will come as a surprise to many, not because of what it says but just I have actually written something on my blog for the first time in bloody ages. To be honest with you, I haven't been inspired enough to write on here lately. This is mainly down to 2 factors. Firstly, documenting meals out. I recently realised that stopping and taking photos of my food when having meals out with friends can be pretty damn annoying for your dining partner who is waiting for you to get the right shot, in bad light before the food goes cold. Plus I came to realise that being in the moment was much more important. Obviously I do still take photos when I eat out, you can see that from my instagram feed, just the thought of pulling out my SLR in a restaurant fills me with dread these days. Secondly, although I do still cook dinner most nights my meals have become less and less about using recipes and more just chuck it all in, give it a taste, add salt, cook a bit longer..add even more salt, add some chilli sauce and then get it straight onto the plate. Recently I have had some great successes but because I hurry to get the food on the table most nights I don't end up taking any notes of what I did and how much of each ingredient I added. I have also come to realise that I just don't feel very comfortable just reposting other's recipes any more, this came to light quite a while back when Dan Lepard's publisher started asking fellow bloggers to remove recipes taken from his Short & Sweet book. It made me realise that someone else had done all the hard work & sharing it without their permission was not on. So, excuses aside, where does this actually leave me? I definitely don't want to stop writing and sharing on this space but I think its time to pull my finger out and start sharing more of my own ideas. I need to go back to why I initially started writing this blog. To document recipes that did and didn't work for me and as a sort of index I could refer back to when I was stumped for what to cook that week. A first step for me will be to revisit old recipes, make and improve them with the hope that it restores some pride in this space. That will hopefully be going on in the background whilst I gradually begin to work on new posts. Bare with me, it will no doubt be slow and a bit painful (for me). I'm not going to set myself any major challenges but overall I'm aiming to post on here a lot more regularly than I have been. As always, watch this space for new Plate Lickers supper clubs as well as possibly some future solo projects too.</div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-78121986070466435212014-01-06T15:45:00.000+00:002014-01-06T15:45:39.944+00:00Plate Lickers Alternative Christmas<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">We're back!</td></tr>
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December saw the return of Plate Lickers. We never intended to take such a long break but life got incredibly busy for us both with the opening of Afternoon Tease cafe and before we knew it almost 4 months had passed. As always, planning the menu was a lot of fun & we were a little flabbergasted with the response. All the spaces were snatched up in a matter of hours and we were a little relieved that you hadn't forgotten about us! It was great seeing lots of familiar faces, and some new ones too as we welcomed them into our not so secret venue for the evening.<br />
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So Without further a do, our menu...<br />
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Guests were welcomed in from the cold with a teacup of mulled gin made with Martin Millers Gin (which was very kindly sent to us by them). Check out the recipe at the end of this post.</div>
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Guests were treated to some sweet and spicy nuts to go with their gin as we got busy in the kitchen.<br />
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The first course a joint obsession of ours. Baked River farm smokery smoked camembert served with homemade hazelnut biscotti for dipping and a cranberry relish.<br />
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The pork belly & mushroom & pistachio roast was up next. The pork slow roasted for around 6 hours in a glaze made up of a whole bottle of bourbon, golden syrup, spices & garlic. We also bubbled up some extra glaze on the hob so guests could use it as an alternative to gravy. The vegetarian option was made with a delicious risotto base and cooked on top of lots of cranberries in a loaf tin so that when turned out the cranberries sat on top.</div>
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Both mains were served with a sprout slaw and a 'bread sauce' bread pudding. Made by infusing the milk with the same sort of spices as you would for bread sauce and then making a savoury custard to soak the bread in.</div>
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Next up, dessert! Feeling inspired by the US and Thanksgiving we decided on sweet potato pie. I had trialled this a couple of times already with friends and it was very well received. As its a fairly heavy dessert I always thought it could do we something a little fresh so I whipped up a creme fraiche ice-cream. My first foray into ice-cream making. The ice-cream was made by first making a custard base and once cooked folding in the creme fraiche. Without a churner to hand I had to take it out of the freezer every 30 minute and mix it by hand and I was so happy that the hard work was worth it, it did exactly what I wanted it to.<br />
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Now, theres always one course I/we forget to photograph. This time around it was the stout Christmas cake paired with Wensleydale cheese. I'll be honest, I thought Jo had slightly lost it when she suggested this little number but I was very pleasantly surprised with the combo. So much so, it became my snack of choice in the days leading up to Christmas. Most guests seemed to be a little apprehensive to begin with but very little was left so I think I can safely say it was well received.<br />
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We will be back very soon, we're currently trying to work out a date for January and will be sending out the email shortly. If you're not yet signed up to our mailing list you can do so <a href="http://www.missigs.com/p/supper-club.html" target="_blank">here</a><br />
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As promised, heres the mulled gin recipe. Perfect for the winter months!<br />
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For 2 people<div>
You will need-</div>
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<li>100ml gin</li>
<li>200ml apple juice</li>
<li>4tbsp honey</li>
<li>1 cinnamon stick</li>
<li>1 star anise</li>
<li>2 slices of fresh ginger</li>
<li>2 cloves</li>
<li>Pinch of chilli flakes (optional)</li>
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Place all ingredients in a pan and warm slowly over a low heat. Using a peeler, peel some orange skin and add to your glass. If you have the skills, hold the orange skin over a flame to release its oils before dropping into the glass.</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com1tag:blogger.com,1999:blog-3752074679105313452.post-13259938759766357752013-10-03T10:23:00.002+01:002013-10-03T10:30:26.140+01:00Plate Lickers August Party<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Summer is starting to feel like a distant memory but I wanted to share the menu & photos from our end of summer Plate Lickers party. The incredibly generous Justine & Matt of the Flying Pig pub let us take over the beer garden on a Saturday afternoon & we were even lucky enough to get an appearance from the sun. Not only were we celebrating <a href="http://afternoontease.co.uk/2013/08/22/breaking-news/">Jo's exciting news</a> but my mum's 60th birthday so it was lovely, if not a little nerve racking being surrounded by so many familiar faces. </span></div>
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<a href="http://cambridge.cropshare.org.uk/">Cambridge Cropshare</a> also very kindly shared with us some of their fantastic end of summer crop. The cucumbers were pickled with chilli and sesame, and we had lots of fun frying up the beetroot crisps.</div>
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Menu</div>
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Watermelon Margarita Ice Lollies</div>
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Courgette & Blue cheese Arancini</div>
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Jerk & Coconut Corn on the Cob</div>
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Mexican Spiced Spatchcock Chicken with Quinoa, Black Bean & Mango, Cropshare lettuce & pickled cucumber</div>
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Champagne Jelly & Macaron</div>
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Baked Vanilla Cheesecake with Black Pepper Fig Compote</div>
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Last but not least, thank you to my dad for taking these fab photos. You can see more of his photos on his <a href="http://www.flickr.com/photos/whisper_60d/">flickr account</a></div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-77396528956713148782013-09-25T15:40:00.002+01:002013-09-25T15:40:19.016+01:00Blank Box Coffee Giveaway<div dir="ltr" style="text-align: left;" trbidi="on">
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I don't think you guys understand just how happy I am to be partnering up with Blank Box coffee this month to give away <b>5</b> Boxes of coffee!<br />
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I signed up to Blank Box 3 months ago because I loved what they offered. For those that don't know here is the breakdown. For £10 a month you receive 2x 150g bags of coffee. Every bag is sourced by the team from small, artisanal roasteries from around the country (and this month even from Paris). The bags arrive with 2 different stamps on so you have the option to go onto their website and find out the origin of the coffee, the variety of the bean and even the altitude it was grown at. You also receive tasting notes so that you can compare them to your own. Now, I love coffee, but all of this information has always baffled me slightly. I found BlankBox to be the perfect way to learn more about coffee in general and of course also to stay stocked up with lovingly roasted coffee. I also love how fresh the coffee arrives, sometimes you may even need to rest it for an extra day or 2 before you can start brewing & I enjoy being part of the process. I personally get my beans whole and grind them as I need but you can have them delivered ready ground for whichever brewing method you use at home. I currently love my aeropress but am contemplating treating myself to a <a href="http://www.coffeehit.co.uk/clever-coffee-dripper">Clever coffee dripper</a> because I just need to fill my kitchen with even more gadgets!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMIw-30Fvd5bdyDVkef7HsQHPUDMG7uVNvrLDq-vxEF1lxEwYXClpvdFSwpVDsMW8peLCjwe0Vp_5_PtMop6el98dYEQOBhqZ8lX520K955JVmZ9uiNhJpGgWYt_pWICXnfwDaZhyphenhyphen990/s1600/box.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMIw-30Fvd5bdyDVkef7HsQHPUDMG7uVNvrLDq-vxEF1lxEwYXClpvdFSwpVDsMW8peLCjwe0Vp_5_PtMop6el98dYEQOBhqZ8lX520K955JVmZ9uiNhJpGgWYt_pWICXnfwDaZhyphenhyphen990/s640/box.png" width="640" /></a><br />
So, in order to be in with a chance of winning one of 5 boxes of coffee simply follow the instructions below! Winners will be chosen at random on the 4th October, just in time for the October boxes of coffee. Good luck!<br />
<br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/c93e460/" id="rc-c93e460" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script><br />
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<i>I have not been paid to run this competition, I am purely doing it out of love for what they do.</i></div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-15487784408005792082013-08-08T09:57:00.005+01:002013-08-08T10:02:24.194+01:00Umbria & Tuscany part 2<div dir="ltr" style="text-align: left;" trbidi="on">
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As I mentioned in in the first post, we stayed on an Agriturismo during our time in Italy. The thing that really drew us to the farm was that it was self sufficient and that there was chance to do some hands on learning in the kitchen. On our last night Louisa let us into her kitchen and taught us to make fettuccine. I have made pasta a couple of times at home but it was much more fun learning straight from a an Italian.<br />
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Once the pasta had a chance to dry Louisa & Francesco served us dinner under the stars where we ate our pasta with a basil & ricotta pesto washed down with their home made wine, brandy & walnut liqueur. We were even joined by some fireflies which for a moment made me think I had maybe had a glass of wine too many. The star of the show for me was their aged Pecorino, nothing like I had eaten before. They clean the casing of the cheese every day and brush it with olive oil. The red is a completely natural reaction but apparently some people cheat and brush the cheese with tomato to give it that colour. We were lucky enough to be able to into their cellar and have a look at the cheese at all the different stages.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-lQ9NWPOs7zWmKghZfZLAGN2A8pvVPqt8IvORjbDqksiy_e5SZuwJESKVHxogJCtw6-XuyxUXb3GCtgXLKuFQdMTI3TFQ0Pm203Btq4pLCAYiWCk5do39t92PMnHo_vKxJGED4NqMuM/s1600/IMG_8827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-lQ9NWPOs7zWmKghZfZLAGN2A8pvVPqt8IvORjbDqksiy_e5SZuwJESKVHxogJCtw6-XuyxUXb3GCtgXLKuFQdMTI3TFQ0Pm203Btq4pLCAYiWCk5do39t92PMnHo_vKxJGED4NqMuM/s640/IMG_8827.JPG" width="640" /></a><br />
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During dinner we got talking about the sheep and before we knew it had volunteered ourselves up to get up early & help milk them the following morning.<br />
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Breakfast consisted of espresso & figs eaten straight off the tree, out of the whole holiday this is what I miss the most on a daily basis. The sheep were incredibly friendly and inquisitive and didn't seem to be bothered by the milking as were distracted by their breakfast of muesli (I will never look at my breakfast the same way again). Louisa made it look so easy, but then again she does this every morning without fail. After all the sheep had been fed and milked we followed Louisa to the kitchen. Here she showed us how she makes the pecorino using vegetarian rennet. The milk has to be brought up to a certain temperature before the rennet is added and the curds scooped out by hand into the colanders. With the remaining liquid ricotta is made. Ricotta meaning twice cooked as the milk is brought up to temperature for the second time. This is poured into a finer colander with the whey being saved to feed the animals. I thoroughly recommend going to stay with Francesco and Louisa if you fancy getting away from life's stresses and experiencing their self sufficient lifestyle.<br />
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com1tag:blogger.com,1999:blog-3752074679105313452.post-8775790522272515462013-07-30T18:50:00.002+01:002013-07-30T18:50:43.096+01:00Pine Nut Semi Freddo<div dir="ltr" style="text-align: left;" trbidi="on">
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On Saturday we decided to combine our frozen course & pudding together bringing in some of our favourite Italian flavours. Jo baked the most delicious olive oil & peach cake (if you ask her extra nicely she may share the recipe) and I made a pine nut semi freddo to accompany it. Semi Freddo means half cold in Italian and is a great way of making something similar to ice-cream but without having to churn it. After trying pine nut gelato in Italy I was hooked & desperate to recreate at home.<br />
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This recipe makes enough to fill 1 loaf tin & about 8-10 portions depending on how thick you wish to slice it.<br />
You will need<br />
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<ul style="text-align: left;">
<li>50g caster sugar</li>
<li>4 large, free range eggs</li>
<li>500ml double cream</li>
<li>large handful of pine nuts, toasted till lightly golden</li>
</ul>
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To begin, lightly oil your loaf tin and then line with cling film.</div>
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Next up separate your eggs into 2 large bowls before pouring the cream into a 3rd, medium sized bowl. If you do the whisking in this order you won't need to wash the beaters between each bowl. Begin by whisking your egg whites with a small pinch of salt till you get stiff peaks. Set aside.</div>
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Next add the sugar to the egg yolks and beat together till the mixture has almost doubled in size and is super creamy and light in colour. Set aside again.</div>
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Finally whisk the cream till soft peaks begin to form but don't over beat. Fold the cream into the egg yolk mixture and then adding 1/2 at a time fold in the egg whites. Pour around a 1/3 of the mixture into your lined tin before folding the pine nuts into the remaining mixture. Pour this in on top before gently laying an extra sheet of clingfilm on top of it all. Finally freeze for around 4 hours or till frozen solid. To serve, take the semi freddo out of the freezer about 20 minutes before serving. Turn out onto a board and slice into portions. Alternatively you could scoop it out but then it may be better to either mix the pine nuts through the whole mixture or to to sprinkle them on top after serving.</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com1tag:blogger.com,1999:blog-3752074679105313452.post-62438442553015392302013-07-29T20:46:00.002+01:002013-07-29T20:46:44.118+01:00Cucumber, Mint, Apple & Lime Ice Lollies <div dir="ltr" style="text-align: left;" trbidi="on">
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As promised, heres the recipe for the Cucumber, Mint, Apple & Lime Ice Lolly from the <a href="http://www.missigs.com/2013/06/platelickers-summoning-summer.html">Summoning the Summer Plate Lickers event.</a><br />
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This recipe makes enough for 10 ice lolly moulds. I bought mine through the American Amazon as I couldn't find it anywhere in the UK but you may have better luck so its worth having a look around. I'd also recommend making a smaller batch and freezing in an ice cube tray & serving in a jug of Pimms & Lemonade.<br />
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You will need<br />
<ul style="text-align: left;">
<li>150g caster sugar</li>
<li>300ml water</li>
<li>170g peeled & cubed cucumber</li>
<li>350ml apple juice</li>
<li>Handful of chopped mint leaves</li>
<li>Zest & Juice from 1 lime</li>
</ul>
<div>
Begin by making the syrup. Combine the caster sugar and water in a saucepan & simmer till the sugar dissolves. Set aside to cool completely.</div>
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In a food processor combine the cucumber, mint & lime zest & juice then pulse till pureed. Next add the apple juice & syrup & pulse till combined. Pour into your lolly moulds and freeze. Its as easy as that!</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com3tag:blogger.com,1999:blog-3752074679105313452.post-47830906951493478752013-07-22T21:36:00.001+01:002013-07-22T22:06:37.097+01:00Umbria & Tuscany part 1<div dir="ltr" style="text-align: left;" trbidi="on">
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I didn't quite realise just how many photos I took before I began uploading them on here. So much so that I think I ought to split this trip into at least 3 posts. I can't believe just how much we managed to fit into those 5 days and I can't believe how it already feels as though I have been back for ages.<br />
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We booked our agriturismo through airbnb (<a href="https://www.airbnb.co.uk/rooms/260524">this one</a>) and we found the best priced flights were to Pisa so we hired a car and set the navigation to take us the scenic route. Our first stop was Cecina on the coast for a dip in the sea and although the coastline wasn't the prettiest, it was a much needed stop to cool off and prepare ourselves for the cross country drive.<br />
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Our route took us through the rolling hills passing Volterra & Sienna, every turn being a breathtaking view filled with fields of sunflowers, olive groves & vineyards. When we eventually arrived at Citta Della Pieve our hosts Francesco & Luisa welcomed us with opened arms and showed us to our apartment. After a quick unpack we headed to a tratoria 'Serenella' on our hosts recommendation . This place felt like a real locals place and we got stared down when we entered. After nervously asking for a table for 2 we were seated and asked Trattoria or Pizza. We went for trattoria before being told 5 menu options. We went for pici con ragu & lasagna bianco. I think that ragu was one of the best I've ever eaten not overly meaty but the sauce was just incredible. I could have eaten 4 more bowls of it. The lasagna bianco was a mixture of 4 cheeses, incredibly indulgent and the cause of my cheese dreams that night. Unfortunately I didn't get any photos of this place as I just wanted to enjoy the moment and I didn't think the old lady serving us would understand. We finished the meal off with gelato at a local gelateria (photo above)<br />
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After our meal we headed to the local supermarket & went to town at the deli counter. I love how you don't even have to ask for samples, they are just constantly being offered over to you. After sampling a variety of different aged pecorinos we went home with a bag of spek, pecorino, gorgonzola, tomatoes & the sweetest peaches I've ever eaten.<br />
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The next morning I headed out for a morning horse ride around the hills where we were staying. It was one of those moments that will stay with me forever. Riding through olive groves with the morning sun blazing and the sound of cicadas and sheep surrounding me.<br />
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On my return we set about making breakfast using eggs from the farm. Crumbling pecorino into a quick omelette & serving with a nice strong espresso & speck. Over breakfast we planned out our day and decided to head to Montepulciano. Being one of my favourite grapes I was eager to get wine tasting.<br />
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Montepulciano was breathtaking. A beautiful little town and best of all, not full of tourists. We visited a couple of wine shops where we got to sample there wares. After a walk through one of the wine caves we headed for lunch on recommendation from the shop where we bought some wine. We discovered the most beautiful terrace looking out over the hills below the town where we shared a few dishes. <br />
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First up pappa al pomadoro which is made using stale bread, tomatoes & garlic. A delicious stew like dish that I can imagine being really tasty cold too. Next up, a selection of cold cuts of meat. The most melt in the mouth prosciutto and Tuscany's legendary fennel salami. Finally the star of the show, baked baked pecorino drizzled with honey and sprinkled with walnuts.<br />
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After being baked by the sun we were relieved to discover road signs to a public swimming pool and with Jo's fantastic idea of keeping a bag with our swimming gear in in the boot we tootled off for a relaxing afternoon soaking up the sun, cooling off with a dip and reading our books.<br />
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En route home we decided to pop into Citta Della Pieve to pick up a couple of essentials (read food) and were thrilled to discover a market in full swing. Although the majority of it was pretty disappointing we stumbled by an old chap selling truffles. Jo dug her fingers into my arm so hard that I'm pretty sure I still have indents a week later. We quickly did the deal securing 2 truffles €20 before rushing home to store our wares.<br />
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We returned that evening to another restaurant in Citta Della Pieve that we had spotted the previous day. Here we sat on a roof terrace as the sun went down and we got stuck into yet more food. First up some crostini with the delicious fennel salami making another appearance followed by lamb served alongside polenta & radicchio and a bresaola & smoked pecorino salad.<br />
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We decided the following day to make the 2 hour drive north to Florence but before we set off we lined our stomachs with a slightly random but delicious breakfast of Tuscan quesadilla which we cooked on the hob with a variety of treats we had bought the previous days.<br />
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I had done a bunch of research before heading out to Italy and had discovered the fantastic blog of <a href="http://www.emikodavies.com/blog/">Emiko Davies</a>. She has lots of great reads on food in Tuscany and especially Florence and I was thrilled to discover her foodie picnic tour of Florence on <a href="http://www.everytrail.com/guide/foodie-picnic-tour">Every Trail</a>. We used it as a rough guide as we knew we couldn't fit all of Florence into 1 trip. We started off at the Sant'Ambrogio Market where we parked. Taking in the sights & smells of the delicious fruit, vegetables, fish & meat on offer before stopping off for a quick espresso at a stand up coffee bar.<br />
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We spent the next few hours taking in the sights that Florence had to offer but the huge mass of tourists scared us off a little so we ran for shelter in a gelateria no less. Caramelised fig & marscapone and a Aztec chocolate gelato was the perfect saviour and energy boost to help us battle through the crowds yet again. This stop wasn't on Emiko's list but the gelato was just too good to pass up.</div>
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The next stop of Cantinetta dei Varrazzano which is a cafe come bakery come wine bar. Still full from our gelato but unable to resist their offerings we decided to share a slice of the courgette flower & mozzarella topped focaccia. A deliciously salty snack that I plan on recreating.<br />
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The final stop for us was the lampredotto stand. Tuscany is well known for its use of tripe & lampredotto (or the cow's 4th stomach) is a very popular street food in Florence. I had read quite a lot about it and really wanted to see what all the fuss was about. The lampredotto is just cooked up in a simple vegetable broth. When ordered, the vendor takes a piece out of the broth, cuts it up into small chunks before placing on a bread roll. He then tops it with salsa verde, a little bit of spice and then dips the top half of the bread roll into the broth before assembling it all. We were both pleasantly surprised with the flavour, something along the lines of warm pate. Just be sure not to look too close at the chunks of 'meat' and just enjoy it for the flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIVedDgRFz7Qz1kLODI7xGbU1pKPv98QfC-fLX9Xs23d56qPWTXsf-3urPnoewECbX43j1W45NC6HjeGDnRtX167X94koGLd2v-yPqFDnk4vkn-qouC6sMJBtZ0-h4v3yQ_GYQomRsvc/s1600/IMG_8702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIVedDgRFz7Qz1kLODI7xGbU1pKPv98QfC-fLX9Xs23d56qPWTXsf-3urPnoewECbX43j1W45NC6HjeGDnRtX167X94koGLd2v-yPqFDnk4vkn-qouC6sMJBtZ0-h4v3yQ_GYQomRsvc/s640/IMG_8702.jpg" width="640" /></a></div>
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Our last stop that day was to.. you've guess it, another public swimming pool. The perfect way to cool off and relax before our drive home and to a simple home cooked dinner of Pici & a quick gorgonzola sauce.</div>
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To be continued....</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com2tag:blogger.com,1999:blog-3752074679105313452.post-79933031978526413552013-06-20T23:00:00.002+01:002013-06-20T23:02:02.848+01:00Platelickers Summoning the Summer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o0VPIHHA8ytMW29oQ-aPhoeaeDelGeK8wKksKI4oXF0LtKuCmfDl3uL0ixVH3xHZCRgl-83WnVVJE6ETuTFsI5w1-EYi2JwffYpkEknF0EJbWnf22XHhrLmUaudTGX1bD8qUIgl8IAY/s1600/IMG_8287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o0VPIHHA8ytMW29oQ-aPhoeaeDelGeK8wKksKI4oXF0LtKuCmfDl3uL0ixVH3xHZCRgl-83WnVVJE6ETuTFsI5w1-EYi2JwffYpkEknF0EJbWnf22XHhrLmUaudTGX1bD8qUIgl8IAY/s640/IMG_8287.jpg" title="" width="640" /></a></div>
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Last week Jo and I tried our hardest to Summon the Summer from behind its miserable grey skies by pulling out our summeriest recipes and ideas.</div>
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15th May Menu</div>
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<br /></div>
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Gin Fizz & Spicy Bean & Sweetcorn Empanadas</div>
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Ricotta Dumplings with a Rocket Pesto dressing</div>
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Pulled pomegranate lamb on flatbreads with homemade hummus, tabbouleh & tzatziki</div>
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Cucumber, Apple, Mint & Lime Ice Lollies</div>
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Passionfruit Pavlova<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoco01dwd9DKKskWXiuDZA-1t_XDxDx4BeVkAY0IYXlwsE8Tb7qqWTG_uslp_xPrSFqriyt51v0gzH9edNNnMbEXi3tCDSod4s8Amavb11F8bZe8uBQaqtVDlsgq4zP8eCCip9zAWjIR4/s1600/IMG_8260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoco01dwd9DKKskWXiuDZA-1t_XDxDx4BeVkAY0IYXlwsE8Tb7qqWTG_uslp_xPrSFqriyt51v0gzH9edNNnMbEXi3tCDSod4s8Amavb11F8bZe8uBQaqtVDlsgq4zP8eCCip9zAWjIR4/s640/IMG_8260.jpg" title="" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BftJgUuWD1Itxac1X-Uwv_HmzQForMUMKEITMkZ__vSxURF_vDeAjynpi8_HSbv7hNR9dDy-RBBYZqcpJ2wGDJaOJppQoki2sluSr31TfuV0vWFOID2Y5221yQdru241AUPuRUsMUQs/s1600/IMG_8266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BftJgUuWD1Itxac1X-Uwv_HmzQForMUMKEITMkZ__vSxURF_vDeAjynpi8_HSbv7hNR9dDy-RBBYZqcpJ2wGDJaOJppQoki2sluSr31TfuV0vWFOID2Y5221yQdru241AUPuRUsMUQs/s640/IMG_8266.jpg" title="" width="640" /></a></div>
The recipe for the ricotta dumplings can be found <a href="http://www.missigs.com/2012/06/ricotta-gnocchi-part-2.html">here on my blog</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaabpjeIWBi7mVnnONvalsRwl9yWyNia__CRSunD8hmQgtSMwMor_lOdCLwC5F4TfvBTwCNG0w9PKK2TknShyDELY8JayFGvCiIG9A-Uwy7nQGLfNj6pbvLehCEebVb-WZt9AlmhUMp4/s1600/IMG_8270.jpg" imageanchor="1"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaabpjeIWBi7mVnnONvalsRwl9yWyNia__CRSunD8hmQgtSMwMor_lOdCLwC5F4TfvBTwCNG0w9PKK2TknShyDELY8JayFGvCiIG9A-Uwy7nQGLfNj6pbvLehCEebVb-WZt9AlmhUMp4/s640/IMG_8270.jpg" title="" width="640" /></a></div>
Guests were left to decide whether to tuck in with knives and forks or roll their wraps up like a posh kebab. I went for the latter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg97PkxeIhMfmDRAI-LNQr_VUZWVmbB9p03Fq4T6GcCfPBORlsLTiUKTt3QKujcG80ABPHw_h_PNN6QC7YtG4f3DDsOcZKDvxBlh6p5nonOnV1GK-8nLiQpFf6CJmimWYe1JF5jhMGsc/s1600/lamb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMg97PkxeIhMfmDRAI-LNQr_VUZWVmbB9p03Fq4T6GcCfPBORlsLTiUKTt3QKujcG80ABPHw_h_PNN6QC7YtG4f3DDsOcZKDvxBlh6p5nonOnV1GK-8nLiQpFf6CJmimWYe1JF5jhMGsc/s640/lamb.JPG" title="" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOU4ELcIV-qTdzaFeHbVTzAWr_bGNdg-O8U2WQepYJ0ZeiW-9_7jLCAR_np2vqs1RMb-Nu3YGm5u8JNEtQlX8Ur1hHe8SUP9zu-Z74JOFmD_jtssyuwa0JCmGR3u2sNMdfTQay7RjDSo/s1600/IMG_8282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOU4ELcIV-qTdzaFeHbVTzAWr_bGNdg-O8U2WQepYJ0ZeiW-9_7jLCAR_np2vqs1RMb-Nu3YGm5u8JNEtQlX8Ur1hHe8SUP9zu-Z74JOFmD_jtssyuwa0JCmGR3u2sNMdfTQay7RjDSo/s640/IMG_8282.jpg" title="" width="640" /></a></div>
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The ice-lolly recipe is coming soon so watch this space.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWncDrSPqy31f6Gt9NRAZVtk8uHEr6A6ONYyvy7lpkpffjDEWtMGV-z6SKu33i8jV8ONbfk-p2gcvwWYbLjPVASRHb9Atgfqvffvj2DjdoRPIaBiBcLe31rgiycUjTkjH9xBDZ8-PPBYE/s1600/lolly.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWncDrSPqy31f6Gt9NRAZVtk8uHEr6A6ONYyvy7lpkpffjDEWtMGV-z6SKu33i8jV8ONbfk-p2gcvwWYbLjPVASRHb9Atgfqvffvj2DjdoRPIaBiBcLe31rgiycUjTkjH9xBDZ8-PPBYE/s640/lolly.JPG" title="" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2zYbxxyuNJejEztkopih-SzXKkSgHvPVpxv5nwtTYtoGbNuH4byII33vNs5tlHdPDAZXOwq6Wv1IUYfNmZA_5EvjXt74H6DIC7J6QeHJRtnLbOG7vgtdoXWvogwo470y9-RCuS4xUJc/s1600/IMG_8290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2zYbxxyuNJejEztkopih-SzXKkSgHvPVpxv5nwtTYtoGbNuH4byII33vNs5tlHdPDAZXOwq6Wv1IUYfNmZA_5EvjXt74H6DIC7J6QeHJRtnLbOG7vgtdoXWvogwo470y9-RCuS4xUJc/s640/IMG_8290.jpg" title="" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2QHqBBNPQhnKkidDQmDVE_HHJUwSoujcRIMDOa9kYB_1yWVbKXNMMPleSsdmdhnrQVI0XFU5juZ70fvqMbz9ljX2k__4ZDtSmtsjXIX2Fs5ksIZFD-YZKUxsk-0bOln9kgaSPDUMzWA/s1600/IMG_8292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2QHqBBNPQhnKkidDQmDVE_HHJUwSoujcRIMDOa9kYB_1yWVbKXNMMPleSsdmdhnrQVI0XFU5juZ70fvqMbz9ljX2k__4ZDtSmtsjXIX2Fs5ksIZFD-YZKUxsk-0bOln9kgaSPDUMzWA/s640/IMG_8292.jpg" title="" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgal-YZCS-9qNaqcY_mQXD5C6UV1GGj0-VZfc0xFOR9KmjJ6U7dTu2OZRO4SiipE3CML3S4FCcJpzc5tFtXoVgh8zn4a5OizncQJLfdYSDP5XgSQLtj9PPsgZGZ1UJZOz8f7-882_TCF6M/s1600/pfruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="platelickers, supper, club, plate, lickers, cambridge, experience, dine, meet new people, friends, Ivana, Gresham, Jo, Krucynska, afternoon, tease, blog, blogger, eat, delicious, best, london, unusual, birthday, homemade, party, bag, party, celebrate, lamb, slow cooked, pulled, shoulder, ice lolly, popsicle, mint, cucumber, lime, apple, stick, lick, ice, frozen, pavlova, eton mess, cream, passionfruit, passion, fruit, gin, fizz, summer, party, ricotta, dumplings, salad, light, green, red, sweet, smoked, paprika" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgal-YZCS-9qNaqcY_mQXD5C6UV1GGj0-VZfc0xFOR9KmjJ6U7dTu2OZRO4SiipE3CML3S4FCcJpzc5tFtXoVgh8zn4a5OizncQJLfdYSDP5XgSQLtj9PPsgZGZ1UJZOz8f7-882_TCF6M/s640/pfruit.JPG" title="" width="426" /></a></div>
Thank you Kaylan for letting me use some of your photos!</div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com1tag:blogger.com,1999:blog-3752074679105313452.post-49403071419362873262013-06-20T22:26:00.000+01:002013-06-20T22:26:20.856+01:00Rhubarb & Ginger Crumble Slice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GTlfDPPtOYMX29RWlT_-jI0XBbbJIUYA5NRr-iv3dzLhGb60eytr7x_Czm0rF627kJYXVBjYGgI4kBkMdeHYTb8fTACUXMiMobO3bh2k8ax47ctYZsjShgw2iaXJDW2q7KJdxyGJdKA/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GTlfDPPtOYMX29RWlT_-jI0XBbbJIUYA5NRr-iv3dzLhGb60eytr7x_Czm0rF627kJYXVBjYGgI4kBkMdeHYTb8fTACUXMiMobO3bh2k8ax47ctYZsjShgw2iaXJDW2q7KJdxyGJdKA/s640/photo+5.JPG" width="640" /></a></div>
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If you know me in real life you'll know that I've had a long time aversion to rhubarb. I have a feeling it was a bad batch of rhubarb crumble that put me off for a long time but with the help of Jo's Rhubarb Crumble cocktail at Sweeteasy and Jack's Gelato's Allotment rhubarb sorbet I have finally begun to see what all the fuss it about.</div>
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I thought there was no better way to celebrate my new found love than with a recipe.</div>
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Makes 16 squares from a 20x20cm tin</div>
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You will need-</div>
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For the crumble</div>
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</div>
<ul style="text-align: left;">
<li>70g oats</li>
<li>240g plain flour</li>
<li>130g caster sugar</li>
<li>40g light brown sugar</li>
<li>3/4 tsp baking powder</li>
<li>1/2tsp salt</li>
<li>170g butter, cubed</li>
<li>Zest of 1/2 lemon</li>
<li>1 egg, beaten</li>
</ul>
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For the middle</div>
<ul style="text-align: left;">
<li>1tsp ground ginger</li>
<li>4 tsp cornflour</li>
<li>85g light brown sugar</li>
<li>380g rhubarb in 1/2 inch slices</li>
<li>2 pieces of stem ginger in syrup, finely diced</li>
<li>1tbsp syrup form stem ginger jar</li>
</ul>
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To begin preheat your oven to 190C (less if fan assisted) and line your 20x20cm baking tin.</div>
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In a bowl combine all the dry ingredients from the crumble ingredients and then add the butter. Rub the butter into the dry ingredients using your thumbs and index fingers like you're fanning out playing cards. Keep going till the mixture starts to clump together but don't overwork it, you still want it to be crumbly. Add the lemon zest and egg and mix till just combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNBoR6l-ZjW2wV4EZ9RZmysr-mgBOw6xHcuZoX30RVn5t4wg_VUizNvT4aHcPMF_tF9W5wkK_MPXhPYaki6szLpgq0YC7xBj5FPoVHCuW7t8-dOmb8cK5UEkwe6c0h4GAcySGYHjGm7U/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsNBoR6l-ZjW2wV4EZ9RZmysr-mgBOw6xHcuZoX30RVn5t4wg_VUizNvT4aHcPMF_tF9W5wkK_MPXhPYaki6szLpgq0YC7xBj5FPoVHCuW7t8-dOmb8cK5UEkwe6c0h4GAcySGYHjGm7U/s640/photo+1.JPG" width="640" /></a></div>
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Place 2/3 of the mixture into your tin and press down. If its a little sticky you can use a scrap bit of baking parchment to help.<br />
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In a separate bowl combine the rhubarb pieces with the remaining ingredient and mix till it evenly coats its then spread out over the dough in the tin.</div>
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Finally, crumble the remaining dough over the rhubarb and place on the middle shelf in the oven. Bake for 45-50 minutes or til the the crumble is a golden brown colour. Leave to cool completely before cutting into squares. It keeps best in the fridge if it lasts past a day.</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-16850622955480076092013-05-24T10:07:00.001+01:002013-05-24T10:13:15.348+01:00Plate Lickers 1st Birthday<div dir="ltr" style="text-align: left;" trbidi="on">
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Saturday 11th May saw Plate Lickers 1st Birthday so we decided to throw ourselves a party. I just wanted to share the menu and some photos of the night. Thanks to Ozzy for his wonderful photos, I didn't get much of a chance to take many myself.<br />
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Snowballs & Salt 'n' Shake Roasted Chickpeas</div>
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-</div>
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Local Asparagus & Purple Sprouting Brocoli with Homemade <span style="text-align: left;">Hollandaise</span></div>
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<span style="text-align: left;">Ham, Egg & Chips</span></div>
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<span style="text-align: left;">Dingley Dell Gammon with Home Fries, Poached Egg & Homemade Ketchup</span></div>
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<span style="text-align: left;">Plate Lickers PB&J Ice Lolly</span></div>
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<span style="text-align: left;">Peanut Butter Ice-Cream layered with Chocolate Ganche, Peanuts & Raspberries</span></div>
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<span style="text-align: left;">Orange & Chocolate Birthday Cake</span></div>
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I can't believe how quickly this last year has flown by and I just wanted to take this opportunity to say a thank you to all our guests for making Plate Lickers what it has become. Also to our venues for getting what we're doing and going along with us. To Northrops Butchers for their continued cooking advice. As we wanted to boil our Dingley Dell gammon Martin suggested vac packing it with some vegetables and then boiling it in the bag. The result was fall apart meat which we were very proud to serve. This was served on top of my take on homefries which I ate in America. Slow cooked onions mixed with boiled new potatoes lightly mashed and mixed with butter before getting baked in the oven, and how could I forget, the poached eggs. Now it seems that I didn't quite have the technique down so I must admit Jo did most of the work on that one ;) Which rolls me on nicely to a big thank you to Jo for putting up with me for the last year. I know I get easily distracted with new menu ideas but I think we make a pretty good team and I'm happy to report we've finally perfected the high five (its only taken a year)<br />
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com2tag:blogger.com,1999:blog-3752074679105313452.post-30170396998487958892013-05-10T17:38:00.000+01:002013-05-10T17:38:12.445+01:00Chicago Food<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Creme Brûlée & Bacon Maple Doughnuts from Glazed & Infused</td></tr>
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Chicago felt like the real America, everything was suddenly bigger, the buildings, the cars, the food and the waistlines and oh my they don't do things by halves that for sure. </div>
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Our flight to Chicago was at an eye-watering 6am which meant getting up around 3am, if it wasn't for the jet lag I wouldn't have bothered going to bed.</div>
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Lucky for us we ended up staying just around the corner from both The Girl & The Goat and Little Goat so for breakfast we decided to go all out. Tim went in for the kill & ordered the Fat Elvis which consisted of 2 HUGE waffles, candied bacon, banana, maple syrup and that big ball on top... thats not ice-cream it's peanut butter flavoured butter. They really should change the name to Elvis Killer. It was pretty incredible and well executed but I would not like to know how many calories are in that bad boy.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIuwWhQFqOibJnv-M5kNuUt4ajsV6cYd-5mSyVxchBzNpGkWjaOFR7oI7n7lxyCbSiueHTcg1c9gGE2s88AWBvmmzenV_qqgi8IYIg2kzniBuHPjbmLWtDcse0mG5_fQ3M6pSpZnnYMo/s1600/IMG_8969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIuwWhQFqOibJnv-M5kNuUt4ajsV6cYd-5mSyVxchBzNpGkWjaOFR7oI7n7lxyCbSiueHTcg1c9gGE2s88AWBvmmzenV_qqgi8IYIg2kzniBuHPjbmLWtDcse0mG5_fQ3M6pSpZnnYMo/s640/IMG_8969.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fat Elvis at Little Goat</td></tr>
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I went for a <i>slighty </i>healthier option (by their standards anyway) which was a bit of a mishmash of pancakes, eggs, kimchi and greens. Even they don't quite know how to describe it (see menu). It was delicious but way too big to finish on my own.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQT0Iom-jHJQmnFIt7FBt_iJ8vx1jugIhDsm7dPQ-6FX11RKtyBp9BEKNojS0qssin79KbNoFGhz9D1z0_zlgyUrK78vAsyHAo4pFeXfajEO9N2ltinqH-56OLryh0uiNiCSWD-RQFbA4/s1600/IMG_8970.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQT0Iom-jHJQmnFIt7FBt_iJ8vx1jugIhDsm7dPQ-6FX11RKtyBp9BEKNojS0qssin79KbNoFGhz9D1z0_zlgyUrK78vAsyHAo4pFeXfajEO9N2ltinqH-56OLryh0uiNiCSWD-RQFbA4/s640/IMG_8970.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kimchi, Bacon, Eggs & Bacon creation at Little Goat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZf5ztfXO-1m6Ra66MyhBCkI5bbjISzJc16n4t6VZuqnZmMcg_yu5vdPerwrMvt0XdXkypRntWQLQdkMf3eih6ZEjIsZ1EKnA1nPTruat_Dq2Th5gOU9l7Eg7XUilD5k3DWHNXqFb99Ls/s1600/IMG_8965.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZf5ztfXO-1m6Ra66MyhBCkI5bbjISzJc16n4t6VZuqnZmMcg_yu5vdPerwrMvt0XdXkypRntWQLQdkMf3eih6ZEjIsZ1EKnA1nPTruat_Dq2Th5gOU9l7Eg7XUilD5k3DWHNXqFb99Ls/s640/IMG_8965.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A peek into the Little Goat kitchen. That guy is flipping 1 portion of omelette and check out the size of that brioche!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjac5BMEb1ef0gexxEtAfI5gJwZ2kSvpBpaSmziXo3l3AyPNpe_Fvw27CN0PhXkxogXx-97sr1dhof9mvOlsNxtmzkdqudSCN-RMyBAjpVZz1okbsQTP6v8Z5oJXgf6xYX1NXbQcYZoE/s1600/IMG_8966.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjac5BMEb1ef0gexxEtAfI5gJwZ2kSvpBpaSmziXo3l3AyPNpe_Fvw27CN0PhXkxogXx-97sr1dhof9mvOlsNxtmzkdqudSCN-RMyBAjpVZz1okbsQTP6v8Z5oJXgf6xYX1NXbQcYZoE/s640/IMG_8966.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A peek at the menu, portions look big enough for 4!<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A few nights later we headed to The Girl and The Goat which was somewhat of a contrast. I had read about long waits on tables and with not much luck booking we headed down early and hoped for the best. At first we were told a fairly reasonable wait of 45 minutes or we were given the option of waiting around the bar and grabbing a seat there for dinner. Just as we found a spot on a sofa the maitre d' came over and to our delight told us they could squeeze us in early. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So, the bad before I begin gushing. Firstly, the waitress was the worst we'd had all trip. So scripted and full of energy that we lept out of our seats every time she came to check on us (after every plate) earn those tip gurl! Secondly, a lot of the other clientele were your usual snooty business types in the 'party shirts' and blonde wives, it felt like I was back in the 80's BUY BUY BUY SELL SELL SELL! </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">I digress. Onto the food. The menu is set out into 3 sections, Vegetarian, Fish & Meat and is designed to be shared although I'm not quite sure how you would share some of these out with more than 2 people or perhaps I'm just greedy. We began with the Kohlrabi salad with fennel, evalon, blueberries, toasted almonds & a ginger dressing which was incredible. We pretty much fought over who got the lick the bowl. Next up green garlic potato wontons with ramps (wild garlic) shitake mushrooms, asparagus, pickled rhubarb and spiced pecans. Another impressive dish but the salad remained the highlight. We couldn't visit and not try some goat so we settled on the goat empanadas. Deliciously crispy but again, I'm not sure how you would go about sharing this with lots of people, one bite is clearly not enough in my books! Last up on the savoury was the Wood Fired Walter's Chicken which came served with asparagus, rhubarb and ramp goddess dressing. (I'm starting to see a little trend in ingredients here). Now I don't know who Walter is but what a dish. The sticky marinade with the chicken was pretty incredible and I thoroughly enjoyed mopping it all up with the bread. The only thing I am unsure of is whether it was quite worth the $23 price tag but we were on holiday.</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3zra2cTdhg-riVsmt-HBuE9hSmbOPyou6u6f4_YTBVMDDr3ngyEKzb0mg1Tdrugizq6hyNcxg9v1y0MoicyH42Mah43gnTUZVvGBohIgev4UICSCX4Ru5OFtl9IjRpGY8sTVEoH4dpw/s1600/photo+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3zra2cTdhg-riVsmt-HBuE9hSmbOPyou6u6f4_YTBVMDDr3ngyEKzb0mg1Tdrugizq6hyNcxg9v1y0MoicyH42Mah43gnTUZVvGBohIgev4UICSCX4Ru5OFtl9IjRpGY8sTVEoH4dpw/s640/photo+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Wood Fired Walter's Chicken at The Girl and The Goat</td></tr>
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To round the meal off nicely we shared a sticky date cake which was served with seedling blueberry preserves, montamore gelato & crisp. The gelato was similar to a frozen yogurt in flavour and cut through the richness of the cake. The blueberry preserves were a great touch. Another dish from the trip I'd like to try and re-create. Our visit to Girl and the Goat was without a doubt the culinary highlight of the whole trip. A must visit if heading to Chicago just be prepared for serious service with a smile.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Uf4yFY7VU0ng3LxgZjCwRpvkowyh4v_gzzogTi335_drG78VgD0MmI1Zdodqr0pBxa4NhYytSFUyUhzdls5oV0UO9mjG2XbO9q_6zSBR5tFbCSBbbqGNBYDGn5xdY1-9cwHqd5fDlRs/s1600/photo+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Uf4yFY7VU0ng3LxgZjCwRpvkowyh4v_gzzogTi335_drG78VgD0MmI1Zdodqr0pBxa4NhYytSFUyUhzdls5oV0UO9mjG2XbO9q_6zSBR5tFbCSBbbqGNBYDGn5xdY1-9cwHqd5fDlRs/s640/photo+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Sticky date cake at</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"> The Girl & The Goat</span></td></tr>
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We stumbled into Au Cheval 10 minutes before their kitchen closed. Both feeling like we ought to eat something light but with no a salad in sight on the menu and in a bit of a panic we both went for their Fried Housemade Bologne Sandwich. My god, when that thing came out our jaws hit the floor. I've never eaten anything like it. Layer upon layer of meat with oozing cheese and a pickle on the side (as standard in Chicago) I don't know how but we managed to make our way through pretty much the whole thing. Post lunch research revealed this was voted #2 in the top 50 sandwiches in Chicago and its very easy to see why. A highlight of the whole trip and possibly something to try and recreate at some point.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNCTST0YA2XxMi0qmp8SCW7nvjIdiRPdHdRi57xKtmmS2v-_0LGcdX_TQabSSKAmv8e_R5Y7bcynZNCcv-i_xJVhWxhtfubUY1a-OCfEa1ytGQOzZljOiC3pPNJ7xeyoDlhXpYVbA3BA/s1600/IMG_8975.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNCTST0YA2XxMi0qmp8SCW7nvjIdiRPdHdRi57xKtmmS2v-_0LGcdX_TQabSSKAmv8e_R5Y7bcynZNCcv-i_xJVhWxhtfubUY1a-OCfEa1ytGQOzZljOiC3pPNJ7xeyoDlhXpYVbA3BA/s640/IMG_8975.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Bologne sandwich from Au Cheval</td></tr>
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We had been recommended 5 Guys by quite a few people but we didn't make it whilst in New York. On a trip to a slightly out of town Target we stumbled across a 5 Guys just in time for lunch. I loved the boxes of potatoes creating the queue and the help yourself peanuts. They have a huge selection of free toppings and if you order your burger 'all the way' this includes ketchup, mustard, mayo, lettuce, pickles, tomatoes, grilled onions and grilled mushrooms! The burgers were pretty amazing and thumbs up on the fries too which are cooked in peanut oil.<br />
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<tr><td class="tr-caption" style="text-align: center;">5 Guys burgers</td></tr>
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You can't go to Chicago and not try 2 of its most famous exports. Chicagoans are very particular about their hot dogs and we got to try one at The Haute & The Dog. For it to be an authentic Chicago dog it must be a beef dog on a poppy seed bun topped with yellow mustard, white onions, bright green sweet pickle relish, a pickle, 2 tomato slices, pickled sport peppers and some celery salt. Be warned, don't ask for ketchup! All of these toppings make for a very fresh but rather tricky to eat dog.</div>
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The second Chicago institution is of course the most famous. The deep dish pizza or pie as they prefer to call it. The pizza is assembled with the cheese first and the tomato sauce on top this means when served the cheese just oozes out from everywhere. We were all pretty full after the first slice but its one of those very naughty but oh so moreish meals that you allow yourself once in a blue moon.<br />
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<tr><td class="tr-caption" style="font-size: 13px;">Chicago Deep Dish from Pizzaros<br />
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Just a block from our apartment was The Publican and its sister deli The Publican Quality Meats. We headed to PQM one morning for breakfast but as they didn't serve one we decided to share a salad and a sandwich. The asparagus panzanella salad was super fresh and zingy a slightly odd breakfast choice but it was the perfect wake up. The truffle and tallegio sausage sandwich was nothing short of incredible. Topped with the most delicious brussel sprout, apple & caraway slaw and a side of marinated kale. I would eat that every day for breakfast if I could!</div>
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<tr><td class="tr-caption" style="text-align: center;">Truffle Tallegio Sandwich at Publican Quality Meats</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Asparagus Panzanella at Publican Quality Meats</td></tr>
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Halfway through our trip we were taken to Big Star for some Mexican food. This was one of the hottest days of our trip and their patio seating was very full so we decided to go to their take out counter instead. Here you can get skip the wait and get anything from the full menu to go and sit on the benches out front. In a sharing mood as always we shared a salad and some pork tacos. I think this was my favourite Mexican food of the whole trip.</div>
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Miko's was recommended to us by our host Nick. He explained that this guy was selling his home made Italian ice out of the front of his house so we had to go and explore. We decided to share a cup of mango & coconut ice and sat in his front garden enjoying it and watching neighbours popping by for their weekly fix. What an incredibly tasty and refreshing treat, I have since been looking up recipes as I want to stock my fridge up for summer.<br />
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For our 'last supper' in Chicago we were taken to The Smoke Daddy, a traditional American BBQ joint. Wanting to try everything we opted for the 'Taste of the Daddy' platter. We dug into baby back ribs, burnt ends & brisket with sides of mac'n'cheese & smoked pit beans. Told you they didn't do things by halves!<br />
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com1tag:blogger.com,1999:blog-3752074679105313452.post-74230423853127388112013-05-03T22:28:00.000+01:002013-05-03T22:39:21.518+01:00New York Photos<div dir="ltr" style="text-align: left;" trbidi="on">
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-44730183323310867322013-05-02T22:24:00.000+01:002013-05-02T22:31:27.829+01:00New York Food<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Eileen's Special Cheesecake, Soho</td></tr>
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Well, where to begin. This whole trip has centred around 2 things, food & Tim's painting. We have been seriously blessed with the weather too. Clear blue skies almost every day have made exploring both New York and Chicago even more enjoyable. I'll get onto Chicago in a later post but heres a little roundup of some of the food we have enjoyed in Manhattan & Brooklyn. One thing we have both struggled with is the amount of rich food we've been eating, I know, woe is me. All I'm craving right now is super fresh, raw salads.<br />
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I thought that the best way to round up the highs and lows was to split it all into smaller categories.<br />
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South American<br />
Returning to Cafe Habana for their grilled corn was such a treat. The chicken quesadilla with smoked cheese were pretty special too. I'm hoping its BBQ time when I get back to Cambridge because I want to make their corn for friends.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddA24dIE7U0CtP8gkvNU2_MqUSg-FSItfoFnLELKEZ56x1oC8bBI77E1xYhAqBEr92WkvQGd1dERA4ntODD6Jyh_Q5FtXPiPLv_ibuRbQc-eAfsf5PPc4QfLW3Nqm6qFXz5y3_CtGkJY/s1600/IMG_8884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddA24dIE7U0CtP8gkvNU2_MqUSg-FSItfoFnLELKEZ56x1oC8bBI77E1xYhAqBEr92WkvQGd1dERA4ntODD6Jyh_Q5FtXPiPLv_ibuRbQc-eAfsf5PPc4QfLW3Nqm6qFXz5y3_CtGkJY/s640/IMG_8884.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Cafe Habana grilled corn (blogged about <a href="http://www.missigs.com/2012/02/mexican-corn-on-cob.html">here</a>)and chicken quesadilla</td></tr>
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Fast Food<br />
<span style="background-color: white;">Burger wise, we've been pretty restrained only eating 1 the whole time we have been here. Shake Shack really did live up to expectations, for a chain their burgers were high quality, it would be dangerous if they opened lots of stores in England.</span><br />
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<tr><td class="tr-caption" style="font-size: 13px;">Shake Shack</td></tr>
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<tr><td><div style="text-align: left;">
I was eager to try Gray's Papaya as its a bit of a New York institute. Super cheap but tasty hot dogs to help fuel walking around the city but special mention has to go to the Papaya juice, I would go back just for that.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmAsLPo-6OEN1VrpObZYolAvZ886xmgQOHoXmX_WlNrA9mBLT4cI46IicsREdpQYergxtkTQhKQ7v8L8i3s-t3Q8gR0eWP4GyNTMNKbxxYFbTAC2F10_WpIy464DeDHTYD2PKIs3-l4I/s1600/IMG_7574.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmAsLPo-6OEN1VrpObZYolAvZ886xmgQOHoXmX_WlNrA9mBLT4cI46IicsREdpQYergxtkTQhKQ7v8L8i3s-t3Q8gR0eWP4GyNTMNKbxxYFbTAC2F10_WpIy464DeDHTYD2PKIs3-l4I/s640/IMG_7574.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Grays Papaya Hot Dogs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi503_zo1fC2Ogm8OAFo53sgCG-q8E0rDxE18_69fmwqTId9oAok6Md0RTtfWZEwX7VeH7ScnvQ263G95y02GD9oMqhI0I0dxcCsTjOs66PwFMqGh2t8GjlVfjSchD02_xHAO8g7g3PSgs/s1600/IMG_7577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi503_zo1fC2Ogm8OAFo53sgCG-q8E0rDxE18_69fmwqTId9oAok6Md0RTtfWZEwX7VeH7ScnvQ263G95y02GD9oMqhI0I0dxcCsTjOs66PwFMqGh2t8GjlVfjSchD02_xHAO8g7g3PSgs/s640/IMG_7577.jpg" width="640" /></a></div>
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Breakfast<br />
I had read about Egg in a copy of Food & Travel magazine and knew I had to pay it a visit. It was a truly indulgent breakfast covered in melted cheese, great if you've had a few drinks the night before but if you fancy something lighter theres always the homemade granola or caramelised grapefruit with mint.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkpRCnDoH3vzR-gQSLXGqqMguu8I6LP8PnYuXx0dNSMZn6ajsnhBtL3OC4MgUsq2kzo8PnmSUEfmBFxhGvgLDFKIE6CzlyvZlCbX8VoF_1_gBj-0aoONUawzY9mZQBsiPupZH6OfbXmI/s1600/IMG_7386.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkpRCnDoH3vzR-gQSLXGqqMguu8I6LP8PnYuXx0dNSMZn6ajsnhBtL3OC4MgUsq2kzo8PnmSUEfmBFxhGvgLDFKIE6CzlyvZlCbX8VoF_1_gBj-0aoONUawzY9mZQBsiPupZH6OfbXmI/s640/IMG_7386.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ham Biscuit at Egg, Brooklyn, Biscuit (or scone to Brits) with fig jam, ham, cheddar and grits on the side</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFqvszlxsBKSyELHFzD73FonS9ouWvifUcx1lmaCT4jChEKAFueVWjI1vDC37OXC7f-G6YcS0TKxLiER-wHjyfEmwV_1aO-8TnYuTUG5NRwo_PTTa9HWBwIsOelJHSPFLLvkCGk3BagQ/s1600/IMG_7385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFqvszlxsBKSyELHFzD73FonS9ouWvifUcx1lmaCT4jChEKAFueVWjI1vDC37OXC7f-G6YcS0TKxLiER-wHjyfEmwV_1aO-8TnYuTUG5NRwo_PTTa9HWBwIsOelJHSPFLLvkCGk3BagQ/s640/IMG_7385.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs Rothko at Egg, Brooklyn- An egg cooked inside a brioche slice topped with cheese with tomatoes & bacon</td></tr>
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Another great breakfast spot was Bushwick's Living Room just around the corner from where we were staying, their eggs benny with homefries were delicious.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFf58gnpUaArAcUitgBTDAJIs82Lvsz2T8ftXwCkON7yo8KYhfbVx1AHU_1cxoS_gqizwRvLdOEiCQYU6SiarMxTrPx7Gq5oAwoQlFFGo4guqGWBSX_HIwStkP8wyk0P6EILU0ZjSfFk/s1600/IMG_8950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrFf58gnpUaArAcUitgBTDAJIs82Lvsz2T8ftXwCkON7yo8KYhfbVx1AHU_1cxoS_gqizwRvLdOEiCQYU6SiarMxTrPx7Gq5oAwoQlFFGo4guqGWBSX_HIwStkP8wyk0P6EILU0ZjSfFk/s640/IMG_8950.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">'The Sea' Eggs Benedict with Homefries at Bushwick's Living Room</td></tr>
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For a cheaper weekday breakfast we really liked the bagels at Swallow cafe in Bushwick and their coffee was great too.<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7U1I1fwUm1uQkyMXtjp0HSE59dSxk9oO_wJoHmdNjftCRSkUm8SGFSwRhmgGtM9OWki4fzQGCYklrHyuWSWEx72-6Y9sNqps6_bnwefvyCNksgN-BIJ2pTgUTMJXu5NKUH_uYDpcTck/s1600/IMG_8868.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7U1I1fwUm1uQkyMXtjp0HSE59dSxk9oO_wJoHmdNjftCRSkUm8SGFSwRhmgGtM9OWki4fzQGCYklrHyuWSWEx72-6Y9sNqps6_bnwefvyCNksgN-BIJ2pTgUTMJXu5NKUH_uYDpcTck/s640/IMG_8868.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Bagels and Coffee at Swallow, Brooklyn</td></tr>
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Street Food</div>
<div>
The only street food we ended up eating in New York was from Delany Smokeline at the Highline in Chelsea. Served with Brioche and potato salad it definitely wasn't the lightest of lunches but a nice treat nevertheless.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OS-LVcv3mWy7TmKgtVxu0EJIVzIiNcNknRinYSEX4WSM8_qYsrY-idOSzZCpGM7lwbzem-jjSincA7Fiaeb64mk2lMTcnSlkYJ3fnFlq-20QWdYt_A8lluGdaHNVcXIleyoNjqFB6K4/s1600/IMG_7450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OS-LVcv3mWy7TmKgtVxu0EJIVzIiNcNknRinYSEX4WSM8_qYsrY-idOSzZCpGM7lwbzem-jjSincA7Fiaeb64mk2lMTcnSlkYJ3fnFlq-20QWdYt_A8lluGdaHNVcXIleyoNjqFB6K4/s640/IMG_7450.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption">Smoked Ribs at Delany BBQ Smokeline Food truck at the High Line, Chelsea </td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb5NC9tG-YnI3zuoV6IVqoLSLEUtOztXrGLk3BxeP5hzNRDC3v0kP_9VQZlKzvEtiCLU9SKZpXDYMIVjG1dDuP8gBbjiVdiv4xTa8qlor3mECXM2WUNrKJfMESYIb_NYlDYrX_mPYda0/s1600/IMG_7451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBb5NC9tG-YnI3zuoV6IVqoLSLEUtOztXrGLk3BxeP5hzNRDC3v0kP_9VQZlKzvEtiCLU9SKZpXDYMIVjG1dDuP8gBbjiVdiv4xTa8qlor3mECXM2WUNrKJfMESYIb_NYlDYrX_mPYda0/s640/IMG_7451.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Brisket at Delany BBQ Smokeline Food truck at the High Line, Chelsea</td></tr>
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Middle Eastern</div>
<div>
I am a huge fan of Middle Eastern food so when doing my research I discovered Miriam's. It was a little out of the way for us but it was definitely worth it. With 4 meze plates for just $14 its incredibly good value too. Our favourites were the feta & watermelon salad and the za'atar bread with truffle oil. It would be a great place to go with a lot of friends so you could try even more dishes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PTbiMJORARdJnzsOUvozX8rdncCEpWe2oEy_ss4pO8I3M4A3XdqsXBM6TZQ4dtURdx9dR4GZ4IkzwGA-PJGM0bdQwEFEBSdwSfKKyyrhqP5egy7HLSDz7r8SLW8xOXsJaVzDop8Bltg/s1600/IMG_7463.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PTbiMJORARdJnzsOUvozX8rdncCEpWe2oEy_ss4pO8I3M4A3XdqsXBM6TZQ4dtURdx9dR4GZ4IkzwGA-PJGM0bdQwEFEBSdwSfKKyyrhqP5egy7HLSDz7r8SLW8xOXsJaVzDop8Bltg/s640/IMG_7463.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Haloumi & Artichoke salad at Miriam's, Brooklyn</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsD1bEgS1p0sTq2TamjVeLUYDxBQqqceJIWyR8QizRTiqVAFEobj1nFjiYeyNWhjeOoRV_Lq9m5jFKYMGMTfhPOjoV2n1T8OryNQXvKsDkghKCC4pdt3a5fkCwPXbDFt8wvx6_gqrqYp8/s1600/IMG_7462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsD1bEgS1p0sTq2TamjVeLUYDxBQqqceJIWyR8QizRTiqVAFEobj1nFjiYeyNWhjeOoRV_Lq9m5jFKYMGMTfhPOjoV2n1T8OryNQXvKsDkghKCC4pdt3a5fkCwPXbDFt8wvx6_gqrqYp8/s640/IMG_7462.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Za'atar bread with truffle oil at Miriam's, Brooklyn</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/AVvXsEiPlr3jMwaSRyAfxn8eEZjHRDThlw9tsFBLDaAScv21MXVDLjuGdBVXRsiL9dxoPRoJd1m295deIGWoQwqCmGYtKIZ4rEz1FEtz0sTNkB78Jh61ueHTyD_ci0_SPQU54h7TvxvbFOZEFDI/s1600/IMG_7464.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlr3jMwaSRyAfxn8eEZjHRDThlw9tsFBLDaAScv21MXVDLjuGdBVXRsiL9dxoPRoJd1m295deIGWoQwqCmGYtKIZ4rEz1FEtz0sTNkB78Jh61ueHTyD_ci0_SPQU54h7TvxvbFOZEFDI/s640/IMG_7464.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watermelon & Feta at Miriam's, Brooklyn</td></tr>
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Pizza</div>
<div>
We were lucky enough to be staying 1 block from this place. Its super popular and its easy to see why. Great pizzas and salads, a bit on the pricey side though. Get there early or expect a wait. We were told 2 hours one night so went somewhere else instead. They also do a great brunch too apparently.<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/AVvXsEjUf5JhjuO90ISbs5ZEFMVjBN0MPy5xiDcgWCVFWUcvuEzxWdWQmzXZngObdhFFZn5Oy-DLxOGP7tPHCWZDWPcpsl1sQdbH5AsWSs7KXISw-pEeQj_rBChqh3U1IuazasoWWkdjrkgfm5c/s1600/margherita.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf5JhjuO90ISbs5ZEFMVjBN0MPy5xiDcgWCVFWUcvuEzxWdWQmzXZngObdhFFZn5Oy-DLxOGP7tPHCWZDWPcpsl1sQdbH5AsWSs7KXISw-pEeQj_rBChqh3U1IuazasoWWkdjrkgfm5c/s640/margherita.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roberta's Pizza (photo from their website)</td></tr>
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Asian</div>
<div>
So, I finally made it to the famous Momofuku Noodle Bar and what can I say, it was all ok but I think it has been so hyped up that I left feeling a little disappointed. The biggest disappointment was their pork belly buns which were really greasy and a little unpleasant to eat. Maybe I got spoilt by The Three Horseshoes version which comes with delicious crackling. The beef buns were better and came with a horseradish cream and a fresh salad. We opted for the noodles which were fine but not spectacular. I think the sage soft serve was the saving grace but we couldn't work out what the pancake truffles were trying to be. They were like super dry, crumbly cookie dough balls. A few nights later we headed to a fairly new place called Shinobi in Bushwick (not pictured). A really small ramen place which does about 5 different noodle dishes and a bunch of sides. We shared the Chicken Karaage and dug into huge bowls of ramen for a much more reasonable price. Shinobi wins hands down in my book.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBC147a-6QradroV3uSv-5qG8_fmpWjvdlY9zURSR9LzCC94ae0-8B0hu4e1L7zAgxLA8EExAzyBiwQfdhoM0Nri2DSVUppgUnMog-jI9tJj7RvxCgpCiRrjK8Zi00IhKJI5sVGnJhVs/s1600/IMG_8889.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBC147a-6QradroV3uSv-5qG8_fmpWjvdlY9zURSR9LzCC94ae0-8B0hu4e1L7zAgxLA8EExAzyBiwQfdhoM0Nri2DSVUppgUnMog-jI9tJj7RvxCgpCiRrjK8Zi00IhKJI5sVGnJhVs/s640/IMG_8889.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Momofuku Beef Buns</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/AVvXsEgMqAyCtU2jDn_m08xXBAP8PpEGTIeZM9_-yweWrcMp6ZolHPYWhT-efy_2Iux-8IkMdBNGDifb9_T-hcRMkh55nhgnD5nnCYE-m_J-Z0i51PiPSaBT1dOyWLm_ioja0tNi1G32Hla8PNw/s1600/IMG_8890.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqAyCtU2jDn_m08xXBAP8PpEGTIeZM9_-yweWrcMp6ZolHPYWhT-efy_2Iux-8IkMdBNGDifb9_T-hcRMkh55nhgnD5nnCYE-m_J-Z0i51PiPSaBT1dOyWLm_ioja0tNi1G32Hla8PNw/s640/IMG_8890.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Momofuku Pork Belly buns</td></tr>
</tbody></table>
<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/AVvXsEgrxtYD6xcsiYnfNQws6NlKRROSYwe0zJnRCT4bdp6QRpI80V1MDzg1YtanXWalvBYg8EHf0LLoEWp3lKL1gg3szuAjXUEgV7TG3RJm05LcwGeBvPuCvXPjLsEJ8gl86adCeyHz3enAL7I/s1600/IMG_8891.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxtYD6xcsiYnfNQws6NlKRROSYwe0zJnRCT4bdp6QRpI80V1MDzg1YtanXWalvBYg8EHf0LLoEWp3lKL1gg3szuAjXUEgV7TG3RJm05LcwGeBvPuCvXPjLsEJ8gl86adCeyHz3enAL7I/s640/IMG_8891.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Momofuku Chicken Ramen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucfhhH2xAnkZQtkNataFIXFL7mVCbjs7q96MuBSu-uFzPbvE8IYgBcChTPQ4Q8CxftaEHI-YpMLf7mAlHZgn2dG19XJl66ovWVQCh5GwrAawziON4lHmgeZDcJQBwk2fPay8LjysSvA0/s1600/IMG_8892.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucfhhH2xAnkZQtkNataFIXFL7mVCbjs7q96MuBSu-uFzPbvE8IYgBcChTPQ4Q8CxftaEHI-YpMLf7mAlHZgn2dG19XJl66ovWVQCh5GwrAawziON4lHmgeZDcJQBwk2fPay8LjysSvA0/s640/IMG_8892.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Momofuku Pancake Truffles and Sage Soft Serve</td></tr>
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<tr><td style="text-align: center;"><div style="text-align: center;">
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Sweet Treats<br />
I couldn't leave New York without trying a Momofuku crack pie first hand. Both the pie and the compost cookie we bought were tasty but it all being pre-packaged made me feel like it had all come from a big factory rather than a quaint little bakery.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXYhDxTcaCFDYVRMQHU_u8qxMxydptkGyPe7QPzFLP_qpCSvK4euNbFY2TBEToeHaf-uTZpjmLuA-ZCiouUas46L9xIkh0rURh0t5na3C16Pi7XD13EvMeT_TpCPIEJ_wJ5df3u4S4qw/s1600/IMG_7580.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXYhDxTcaCFDYVRMQHU_u8qxMxydptkGyPe7QPzFLP_qpCSvK4euNbFY2TBEToeHaf-uTZpjmLuA-ZCiouUas46L9xIkh0rURh0t5na3C16Pi7XD13EvMeT_TpCPIEJ_wJ5df3u4S4qw/s640/IMG_7580.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Momofuku's famous Crack Pie</td></tr>
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Whilst painting one of Tim's murals we were taken for a little treat to Circo's Bakery where we were bough Cannoli and Pignoli biscuits (the South Italian version of macaroons) I had never seen those before but they were incredible, I'll be attempting them when I get back home.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSeGoEA2b5DUiTsqk_GWNDU0fxqsJBJlW2hQQlHqrAFXcICL2Km6wNUm6qBW4KRJ3aWFMrJnNOwjXeRCJCPOInAmVHIUZZh-QMxwpF_WQdC4Qtm5aUhRK9N-jLttgbC7PEYe9Kp3NKJo/s1600/IMG_8894.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSeGoEA2b5DUiTsqk_GWNDU0fxqsJBJlW2hQQlHqrAFXcICL2Km6wNUm6qBW4KRJ3aWFMrJnNOwjXeRCJCPOInAmVHIUZZh-QMxwpF_WQdC4Qtm5aUhRK9N-jLttgbC7PEYe9Kp3NKJo/s640/IMG_8894.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cannoli from Circo's Pastry Shop, Brooklyn</td></tr>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com2tag:blogger.com,1999:blog-3752074679105313452.post-84800424417281506712013-04-29T09:00:00.000+01:002013-04-29T22:07:27.030+01:00Sweeteasy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0Vez39jAeJzycZ_VH4zKLGCbMiwrn6zPSv4NM_dwCxbVfBe56vlcR_fKBiceMak8Iv2rvORTbioUtPwAMiq-MITVUcy_hHAovBf-VU_rp2ot1TDDilcKJI-MXOYRb0nOfXkGRROd8rQ/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk0Vez39jAeJzycZ_VH4zKLGCbMiwrn6zPSv4NM_dwCxbVfBe56vlcR_fKBiceMak8Iv2rvORTbioUtPwAMiq-MITVUcy_hHAovBf-VU_rp2ot1TDDilcKJI-MXOYRb0nOfXkGRROd8rQ/s640/photo+1.JPG" width="478" /></a></div>
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A few weeks ago I was lucky enough to bag a ticket to Jo's 2nd Sweeteasy event at Hot Numbers. I had heard so many great things from the first event that it was all I could think about all week. It was a real struggle not to get sneak previews and tasters from Jo before the event but I knew it would be worth the wait.</div>
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My highlights were the Egg Nog Custard tart and the Rhubarb Crumble Martini which was particularly enjoyable given that the rim of the glass was dipped in crumble so you could drink and eat at the same time, my two favourite pastimes rolled into 1! I'm so glad I managed to go along this time and am eagerly awaiting the announcement for the next.</div>
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Keep an eye out on her <a href="http://www.afternoontease.co.uk/">blog</a> for the announcement of the next, its sure to sell out just as fast as the others.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn9DLl297MT10v07OKrV5zPIB93ZK4oOe304glXlfbmMmTdmgfEaGSyWQU24XjzBKEXzjVHYMHGRgiwQ3dg097_RZTSgXFSkk2PGrg9EvQ926voNSxePIypyvMRolq4YWie3XzHWr6uI/s1600/IMG_5591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn9DLl297MT10v07OKrV5zPIB93ZK4oOe304glXlfbmMmTdmgfEaGSyWQU24XjzBKEXzjVHYMHGRgiwQ3dg097_RZTSgXFSkk2PGrg9EvQ926voNSxePIypyvMRolq4YWie3XzHWr6uI/s640/IMG_5591.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGWEMKL0YeGztIdYZ2zUp9QMSyjHGR3PE6sZPH2r8hYWJxQnLwmsh3eC4hBxx6spMA4jFBiZKUWPUIKkDeDuhZBJ-copVkbrMAGKmmxAiZ3k4EbSLQV74Ukp5eVp0CcwP6cUTfR9YHhg/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGWEMKL0YeGztIdYZ2zUp9QMSyjHGR3PE6sZPH2r8hYWJxQnLwmsh3eC4hBxx6spMA4jFBiZKUWPUIKkDeDuhZBJ-copVkbrMAGKmmxAiZ3k4EbSLQV74Ukp5eVp0CcwP6cUTfR9YHhg/s640/photo+2.JPG" width="478" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj_kBHDsBVoBi_Nt89fFLyJTPh3J3qhslx_L3EuS1_lbo0qtunk5JR95KW91rW0bxn1ioTqeRMXHlw0e5FpyMgP8484tWLULb1mRp1nX7ZeTHCYcE42QLg5H2uUAB8IdOnExfa2m7g0c/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj_kBHDsBVoBi_Nt89fFLyJTPh3J3qhslx_L3EuS1_lbo0qtunk5JR95KW91rW0bxn1ioTqeRMXHlw0e5FpyMgP8484tWLULb1mRp1nX7ZeTHCYcE42QLg5H2uUAB8IdOnExfa2m7g0c/s640/photo+3.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsxhDWOlhxI1T2pj0BNXqwHNJzFCTuk3uh8hPtvIvuM2nJSMZt1nTWYT0C-aDFRfG8Uafu6f7QIwuITBxS1qQaI_7eaOCDhvvijJkpxNeanRXYROsfsYrqRvdFUDqLbi3ZPN0f7KP9Gc/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsxhDWOlhxI1T2pj0BNXqwHNJzFCTuk3uh8hPtvIvuM2nJSMZt1nTWYT0C-aDFRfG8Uafu6f7QIwuITBxS1qQaI_7eaOCDhvvijJkpxNeanRXYROsfsYrqRvdFUDqLbi3ZPN0f7KP9Gc/s640/photo+4.JPG" width="478" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRUnUaGzyjkkarljTlXMWfWP0xev-bM4bMWxwx6UK-6CvRs4lYuSJFGKtCRnv2jKxjvw9oW8oCdR6uMKUFpkn4t1f_RHhT72fce5uGAZ32ndk826cT29YA1428j1w33acSY3f_pzgMJQ/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRUnUaGzyjkkarljTlXMWfWP0xev-bM4bMWxwx6UK-6CvRs4lYuSJFGKtCRnv2jKxjvw9oW8oCdR6uMKUFpkn4t1f_RHhT72fce5uGAZ32ndk826cT29YA1428j1w33acSY3f_pzgMJQ/s640/photo+5.JPG" width="478" /></a></div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-63972783935755927472013-04-12T13:06:00.001+01:002013-04-12T13:06:37.263+01:00Plate Lickers Pig Out<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DAn8vvQ06FRNourl_-5aQjzQPp0Snvw-hvn2Wlw-S9DcmTw5f8wbwst99VTjctpJnyecylunACUq67_ucBHR8OK6Abku04tFGwNhYDioZTbyV7SG8yN5zyeYP8Dv58aLWsA1jAUAO04/s1600/IMG_7243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_DAn8vvQ06FRNourl_-5aQjzQPp0Snvw-hvn2Wlw-S9DcmTw5f8wbwst99VTjctpJnyecylunACUq67_ucBHR8OK6Abku04tFGwNhYDioZTbyV7SG8yN5zyeYP8Dv58aLWsA1jAUAO04/s640/IMG_7243.jpg" width="640" /></a></div>
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I just wanted to quickly share the photos and menu from the last Plate Lickers Pig Out Supper Club. As always we had so much fun coming up with the menu and we both agree this was our favourite so far. May sees our 1st Birthday so keep an eye out for a birthday party invite coming soon!</div>
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Menu</h3>
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Zubrowka & Apple</div>
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Pork Crackling & Rosemary Infused Apple Sauce</div>
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Pea & Ham Soup</div>
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Jerk Ham Hock with Celeriac & Radish Lime Remoulade & Cornbread Muffins</div>
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Raspberry & Ginger Float</div>
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Maple & Bacon Doughnuts</div>
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or Peanut Butter & Bacon Biscuits (gf)</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-36181677055107385932013-04-11T13:31:00.001+01:002013-04-12T13:23:05.317+01:00Recently<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Salted Caramel Macaron</td></tr>
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The last few months have been pretty food heavy in terms of cooking and eating. It seems that since the Eat Cambridge festival sprung up lots of new events have been occurring in and around Cambridge. I don't always take my big camera out with me these days but I do still get a little snap happy on my phone. I just wanted to share some of the things I've been making and eating over the past few months. On a side note, we head to New York & Chicago in just over a week and I couldn't be more excited. I have a big old list of restaurants I want to visit in that time I just hope we can fit them all in. This time around we will be staying in Brooklyn so I'm looking forward to exploring new neighbourhoods. I have just started a <a href="https://maps.google.co.uk/maps/ms?msid=213458077908173585206.0004da1229490716d1623&msa=0" target="_blank">google map</a> of the places I want to visit so if you have any other suggestions just let me know in the comments.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg15IuTXwahJV89TrN3iatzszygZTc7UzNb6w6Mlu6WA0F-5toBu5Pi1YV18Hx6gCKACvhsrNGsCI94tQyJPheJekTtru660Xpm1ZsOUcJ35_NWTchH93EgIUQaK_e3GVgJUVLiFnu_8M/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg15IuTXwahJV89TrN3iatzszygZTc7UzNb6w6Mlu6WA0F-5toBu5Pi1YV18Hx6gCKACvhsrNGsCI94tQyJPheJekTtru660Xpm1ZsOUcJ35_NWTchH93EgIUQaK_e3GVgJUVLiFnu_8M/s640/photo+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Forest Gateaux made at work</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9roGoVTGcrjUYrzB6M36tERdI3moEXZ0G62kIoCy-VYC6ydWGog9HchoUhS_fluENx3KO5zdQxRV4nRCEiwxSxeevO3sFU40Q3tVde7LuBIrFwXc8OQEomLMXexYgVyTIXp9VjqkoMXg/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9roGoVTGcrjUYrzB6M36tERdI3moEXZ0G62kIoCy-VYC6ydWGog9HchoUhS_fluENx3KO5zdQxRV4nRCEiwxSxeevO3sFU40Q3tVde7LuBIrFwXc8OQEomLMXexYgVyTIXp9VjqkoMXg/s640/photo+4.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange, Pistachio & Carrot Birthday Cake<span style="text-align: left;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTiBZQYlzJJsT_ja2pR0shhTJ056fJyhKtmzSCw9WZ0dHsz1TYZhNm1sJGqaoZAdf099BgQ640VM6R6aUXsBIfdobRlyN9Ui93sFw95TXDgYYTvMOyoUSOo3KjOu5Hw4LrNRCfLCninI/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTiBZQYlzJJsT_ja2pR0shhTJ056fJyhKtmzSCw9WZ0dHsz1TYZhNm1sJGqaoZAdf099BgQ640VM6R6aUXsBIfdobRlyN9Ui93sFw95TXDgYYTvMOyoUSOo3KjOu5Hw4LrNRCfLCninI/s640/photo+1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Cross Buns<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aMYk1L7Je_mIaw439hq9XHGSFR28R1sa1K05dYgy9fkPNHCRIEKe0HVgdVywxAwMHfneDURRDi3YQQCTKvsIAreL5w5uzsTeHTGbguQSRJVyk8E92IV1ZTE3lmmFw-N2vy77cy93bUM/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aMYk1L7Je_mIaw439hq9XHGSFR28R1sa1K05dYgy9fkPNHCRIEKe0HVgdVywxAwMHfneDURRDi3YQQCTKvsIAreL5w5uzsTeHTGbguQSRJVyk8E92IV1ZTE3lmmFw-N2vy77cy93bUM/s640/photo+4.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Cofee & Walnut Cake<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xRxV2rKx5x9QVh-zmLW-Kgg-Zf_xKJaENjHRj8Z7iK05Z7EglUKW22rwnSaDkRCZYYbKSeGZ9jpruOOdNz21at3abFVnFVsrMlGzz7yr8rZbRmKA7BWBDie2Qcv2E6YIewvNbY2F45E/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xRxV2rKx5x9QVh-zmLW-Kgg-Zf_xKJaENjHRj8Z7iK05Z7EglUKW22rwnSaDkRCZYYbKSeGZ9jpruOOdNz21at3abFVnFVsrMlGzz7yr8rZbRmKA7BWBDie2Qcv2E6YIewvNbY2F45E/s640/photo+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steak & Honour Pop Up at Fitzbillies round 2</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o7uy1Fs52rTNlVGHKtY4WC9A1iGNRrjQjF1LTE1WpV_A2BoeesSeoD3V_k6On6NL_erjFqEzDWxOwNtofbowZTrmbK8si5UEgslx1rwV7GugN1UWI6v2L3VMUsS_z-sEfAWu4qyu-9I/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2o7uy1Fs52rTNlVGHKtY4WC9A1iGNRrjQjF1LTE1WpV_A2BoeesSeoD3V_k6On6NL_erjFqEzDWxOwNtofbowZTrmbK8si5UEgslx1rwV7GugN1UWI6v2L3VMUsS_z-sEfAWu4qyu-9I/s640/photo+3.JPG" width="640" /></a></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;">Jack's Gelato Doughnuts & Coffee Ice-cream at Steak & Honour Pop Up, Fitzbillies. Place-mat design by Tim</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueh5CJOoXM3TKescjC3ynGOYSls2O_bXVf_7YqnwQTunDUOdgsblMSKQR_jWBB35wkPsDaUj7dL5YmOnwCTSrm08k5loGeX1qrlO8bZ7ZCjXjkUUT301kRRmba2E3Sy3Oc4q05AMXjwc/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueh5CJOoXM3TKescjC3ynGOYSls2O_bXVf_7YqnwQTunDUOdgsblMSKQR_jWBB35wkPsDaUj7dL5YmOnwCTSrm08k5loGeX1qrlO8bZ7ZCjXjkUUT301kRRmba2E3Sy3Oc4q05AMXjwc/s640/photo+1.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jack's Gelato Baked Alaska at Steak & Honour Pop Up. Fitzbillies</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUN0ngH9VdBW2OmrPM_XxA0qC9vqtLSbIy9wXNqggvMxbxmx07TNwOn_g7jw8GcUs0gMRqCP2vlCA3hauvgcRmOXznYh8kUp-z_hIKAnf1AVxIxyDH4IYSsQbVt4kO4V92smAxTbQ_AQ/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUN0ngH9VdBW2OmrPM_XxA0qC9vqtLSbIy9wXNqggvMxbxmx07TNwOn_g7jw8GcUs0gMRqCP2vlCA3hauvgcRmOXznYh8kUp-z_hIKAnf1AVxIxyDH4IYSsQbVt4kO4V92smAxTbQ_AQ/s640/photo+4.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Attending my first Supper Club (First Rule) & the first rice pudding that I actually enjoyed</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkcPwafMwhsfLmVJjDsBHapCkWrlRJIdXmg0CgJ46KRHMRd-qK9Sw-hXX6Z3WPcV9vF-kXuPF_LE2h9mZk-5znvelca4wuNybFGOKKB6R3RzN_gb_9ZiDCuUV2SP8-4OU6H0NWYbggwM/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkcPwafMwhsfLmVJjDsBHapCkWrlRJIdXmg0CgJ46KRHMRd-qK9Sw-hXX6Z3WPcV9vF-kXuPF_LE2h9mZk-5znvelca4wuNybFGOKKB6R3RzN_gb_9ZiDCuUV2SP8-4OU6H0NWYbggwM/s640/photo+5.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masala Dosa at Ceylon Cinnamon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRhKkTALxw9NsTCznoIY-gc6g2drMp6_AZPs_NQENTnQd9KXM7D6ye9aLwD9sb-eOTBG0XLmz3H0kxCg9gEugSWdtQi_v41jrvWqvGeb0YoepzHA73qWmz3bMw0-MlTdopcB_1v_KvLQ/s1600/IMG_6845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRhKkTALxw9NsTCznoIY-gc6g2drMp6_AZPs_NQENTnQd9KXM7D6ye9aLwD9sb-eOTBG0XLmz3H0kxCg9gEugSWdtQi_v41jrvWqvGeb0YoepzHA73qWmz3bMw0-MlTdopcB_1v_KvLQ/s640/IMG_6845.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 Horseshoes Madingley</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">3 Horseshoes Madingely</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKX97kBi4LQ8yC7cgqS-hvOpd95V7aiBmUaPDoMlHfdJ1dhe8V-aYAPytMK7DxfSZpECxqJB_PS-ms_1pqm0CE3RiDzppgwwDNApEOMGAKP7zx-_4-qAs_bRKanIh8IPlLhXE0KefYJqU/s1600/IMG_6863.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKX97kBi4LQ8yC7cgqS-hvOpd95V7aiBmUaPDoMlHfdJ1dhe8V-aYAPytMK7DxfSZpECxqJB_PS-ms_1pqm0CE3RiDzppgwwDNApEOMGAKP7zx-_4-qAs_bRKanIh8IPlLhXE0KefYJqU/s640/IMG_6863.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Passionfruit 'Snow Egg' at Three Horseshoes in Madingley, quite possibly one of the best desserts I've ever eaten</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQZMVHx8ZyvGR2GDFpuY_b_sbTo0aFaYFN6KvA13pOfoTxrvoicg199O6df5DwzHwgvWOnQ4-IAev9WDd-2c2esrQaLUeZ3Cifspi6Z9Y8R-3vWxUwK8SOloXkhkrZJL7bhQ2AOiKBCA/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQZMVHx8ZyvGR2GDFpuY_b_sbTo0aFaYFN6KvA13pOfoTxrvoicg199O6df5DwzHwgvWOnQ4-IAev9WDd-2c2esrQaLUeZ3Cifspi6Z9Y8R-3vWxUwK8SOloXkhkrZJL7bhQ2AOiKBCA/s640/photo+1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have a slight addiction to these peanut & sesame buns at Zhonghua Snacks as well as their pork & kimchi dumplings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tQSSBGaIke7t_xsgaMF3SXYMf1wPTF10OTrEP1fbLk8au4dZS3uodkxTlGc9Mxl_CJRobMepNsc5c6Zu2FsnsfSlidmMlRP8TpPfe-AXQq703qDJ7KNm61vwgz9_SX7kot-w8rCaUFw/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tQSSBGaIke7t_xsgaMF3SXYMf1wPTF10OTrEP1fbLk8au4dZS3uodkxTlGc9Mxl_CJRobMepNsc5c6Zu2FsnsfSlidmMlRP8TpPfe-AXQq703qDJ7KNm61vwgz9_SX7kot-w8rCaUFw/s640/photo+5.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I finally made it for brunch at Caravan. This Salt Beef bubble did not disappoint.</td></tr>
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A special mention where I didn't manage to get photos is The Pint Shop pop up at Gogs Farm Shop was a meal I won't be forgetting for a while. I really can't wait for them to open up in the summer, you won't be able to keep me away! I am secretly hoping they do another pop up so I can take Tim along.<br />
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Upcoming</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxY6eDMmVv38Q5ANaOTIC64vidpOza7S8iWyZAnypIGj08x1N9NsXhOG74dxvGfCmOr2f6ZT9eAaG9LsuAnPms3IxEhFqbjeakpx3G48934rKguvqNlYMT3olo2VdvSEsp6hgDMi4Dv0/s1600/sweeteasy-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxY6eDMmVv38Q5ANaOTIC64vidpOza7S8iWyZAnypIGj08x1N9NsXhOG74dxvGfCmOr2f6ZT9eAaG9LsuAnPms3IxEhFqbjeakpx3G48934rKguvqNlYMT3olo2VdvSEsp6hgDMi4Dv0/s320/sweeteasy-logo.jpg" width="320" /></a></div>
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After missing out on the inaugural Sweeteasy I am really looking forward to Jo's event tomorrow night. 4 cocktail inspired cakes and 3 cake inspired cocktails, whats not to like? You can read more <a href="http://afternoontease.co.uk/2013/04/04/sweeteasy-is-back-on-friday-12th-april/" target="_blank">here</a></div>
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Stickybeaks Cafe have some exciting new Demonstration Supper Clubs coming up in the next few months. I have already signed up to the Intro to Sourdough but you can find out more on their <a href="https://www.facebook.com/pages/Stickybeaks-Cafe/130548533631184?ref=tn_tnmn" target="_blank">facebook page</a> </div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com3tag:blogger.com,1999:blog-3752074679105313452.post-8866324293383921322013-03-16T09:34:00.001+00:002013-03-16T09:39:21.749+00:00Platelickers EAT Brunch<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLUdS1uN1p3QiwNQGS-8CN_nAUWD-lM56uDtJ6lz3zWi_Jb8oYzE_p_6N571NJsmuyQNiytGDp1inDVypdkKLANjP4XyTLkO9CWAdNIfrS78BsnypGAaZ5-2jDZYC_8iaEgXHUtW_S00/s1600/3957_EatPlatelickersBrunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLUdS1uN1p3QiwNQGS-8CN_nAUWD-lM56uDtJ6lz3zWi_Jb8oYzE_p_6N571NJsmuyQNiytGDp1inDVypdkKLANjP4XyTLkO9CWAdNIfrS78BsnypGAaZ5-2jDZYC_8iaEgXHUtW_S00/s640/3957_EatPlatelickersBrunch.jpg" width="424" /></a></div>
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I know its wrong to start a blog post with an apology but I'm sorry to admit that the more I cook for other people, the less I cook for myself. Which therefor means a lot less blog posts too. However, I have to admit that I'm having a great time of it!</div>
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The last Plate Lickers supper club took place at Eat Cambridge, where Jo and I hosted a 4 course brunch for 60 guests over 2 sittings. As always we had so much fun planning the menus and cooking together and I just wanted to share the photos from the day. A huge thank you to <a href="http://karohemd.dreamwidth.org/" target="_blank">Ozzy</a> for taking these photos and sharing them with us.</div>
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Before sounding too much like an acceptance speech at the Oscars (I told you I'd get this in Jo!) I just wanted to say huge thank you to Sian, Heidi & Caroline for all your hard work with Eat Cambridge, what a success! Northrops for their irresistible bacon, Neil of The Cambridge Fruit Company for our delicious avocados & other veggies too. Earth's Crust for the mountain of bread we collected from them in the morning and to Kandula & Hot Numbers for their wonderful tea & coffee which our guests seemed to really love. Finally I need to say a huge thank you to the Cambridge Brew House for <u>very</u> kindly lending us their beast of a toaster which made things run a lot smoother. </div>
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Pretty much every guest requested the banana bread recipe which can be found on Jo's blog <a href="http://afternoontease.co.uk/2011/08/03/banana-bread-baking-to-accompany-fancy-dress-clad/" target="_blank">here</a>. With 4 bananas in each loaf theres no surprise its the moistest, tastiest banana loaf ever! If anyone has any other recipe requests let us know and we may be able to divulge.</div>
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Speaking of Eat Cambridge, tonight I'm heading the Pint Shop pop up at the Gogs farm shop, seeing all the photos from the last 2 nights have just made my hunger grow. After all, what could be better than meat, bread & beer rolled into 1 fun evening? Don't forget to go and visit Jo today on her pop up cake stall, her route is <a href="http://afternoontease.co.uk/2013/03/10/afternoon-tease-pop-up-cake-shop-on-saturday-16th-march-locations-revealed/" target="_blank">here</a> and you can track it in real time using the <a href="https://twitter.com/search?q=%23caketracker&src=hash" target="_blank">#caketracker</a> hashtag on twitter. I know some of the treats she has up her sleeve and trust me, you don't want to miss out!</div>
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On a final note, we have a new Plate Lickers event coming very soon so join the mailing list on the Supper Club page (link above) to find out first.</div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-59610999151778313322013-02-04T20:49:00.001+00:002013-02-04T20:56:46.913+00:00Chocolate Glazed Doughnuts<div dir="ltr" style="text-align: left;" trbidi="on">
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Doughnuts have been on my to do list for a long old time now. I was always a little put off with the idea of them being pretty tricky so was happy to discover that they are in pretty damn easy. As long as you're patient and very careful at the frying stage you will be <i>greatly</i> rewarded for your efforts! </div>
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Last thursday I finally had the perfect excuse to give them a go. Not only did I have a whole day free, but I had also promised to make something sweet for the All Type No Face exhibition. I knew this would be the best way to go about it as I could eat 1 (or 3) and then give the rest away and watch everyone's faces as they took a big bite. I ended up jumping in head first and made a double batch so it was quite nerve racking waiting to try the first one. If you don't fancy the chocolate glaze or are a little pushed for time just add a little lemon juice or water, a few drops at a time to a small bowl of icing sugar till its at a glaze like consistency, like a medium thickness batter I'd say. Did I forget to mention, I also made french cruller doughnuts (which are made with a choux pastry) in the same day. Amazingly light and bubbly, they didn't even make it out of the house, which means my plan did backfire slightly. But you live & learn!</div>
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You will need-</div>
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For the doughnuts- makes around 15 depending on chosen size</div>
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<ul style="text-align: left;">
<li>15g fresh yeast or a 7g sachet of fast action yeast</li>
<li>100ml whole milk, lukewarm</li>
<li>200g strong white bread flour, plus extra for rolling out</li>
<li>50g unsalted butter, diced</li>
<li>Pinch of salt</li>
<li>1tbsp caster sugar</li>
<li>1 egg, beaten</li>
<li>Sunflower oil for frying</li>
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For the chocolate glaze</div>
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<li>150ml double cream</li>
<li>a small cube of butter</li>
<li>1tbsp dulce de leche</li>
<li>150g dark chocolate</li>
<li>Pinch of salt</li>
<li>Sprinkles or your choice of decorations</li>
</ul>
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To begin, crumble the yeast into the lukewarm milk and leave for a few minutes to get going. Meanwhile, rub together the flour and butter with your finger tips till its a sandy consistency and then add the salt and sugar- this can also be done in a stand mixer with a paddle attachement. Make a well in the centre of the flour mixture and then pour in the yeast & milk mixture along with the beaten egg. Mix well to make a soft dough. You may need a little more flour if the mixture is really wet but add very little at a time. If using a stand mixer now change to a dough hook, otherwise turn the dough onto a floured surface and kneed for around 8 minutes or till the dough is really smooth. When you are happy with the dough place it in a greased bowl cover with clingfilm (a clean shower cap works amazingly well too) and leave in a warm place for 1 hour or till it has doubled in size.<br />
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When the dough is ready to go knock the air out and then roll out onto a lightly floured surface. You want it to be about 1/2 inch thick. Next its time to cut your doughnuts out. I used a 7cm round biscuit cutter and the wide end of a piping tip for the little hole. Place cut doughnuts on a lightly floured surface as you go, you will need to keep reforming the dough and rolling out the excess pieces till you have used it all up. Cover the doughnuts with clingfilm and leave to rise again for 40 minutes or till doubled in size.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUjp0tZEehtgcrO0CEIej4E8g8Nd7PXut5gqlPEZOeYp6XTtf4DEml7VwPDG9kKk9q3OGeCFlFzcWEB4P9kX2a8nK2Loz9CdHz9czCAGY38QSh_0Czv9HvkzVRJkWaTOzPpnea4MuXzY/s1600/IMG_6651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUjp0tZEehtgcrO0CEIej4E8g8Nd7PXut5gqlPEZOeYp6XTtf4DEml7VwPDG9kKk9q3OGeCFlFzcWEB4P9kX2a8nK2Loz9CdHz9czCAGY38QSh_0Czv9HvkzVRJkWaTOzPpnea4MuXzY/s640/IMG_6651.jpg" width="640" /></a><br />
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When the doughnuts are nearly ready add your oil to a heavy based saucepan. Its a pretty good idea to use a thermometer so you can keep the temperature constant. You're looking for it to reach and stay between 180C & 190C. Get your production line ready with a cooling rack and kitchen paper on hand. I used a fairly small saucepan so fried 1 doughnut at a time, be careful not to overfill as this will cause the oil to bubble over and can be very dangerous. I found a slotted spoon and a bamboo skewer were the best tools for the job, the slotted spoon is best for gently lowering the doughnut into the oil without deforming it and the bamboo stick (or a chop stick) is great for flipping it over and taking it out.</div>
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Once your oil is at the correct temperature lower you doughnut in and fry for 30 seconds on each side.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEW4-vuiUGW789LFtvvaa2ONiM1TD3ICTYk1qBr4U07D_P60cV7wgAuAxz4tVFfVueKeZvX0kVlw2ARZ8FBsWRWxDuErlaitdSkwfHTe3Lvh12gbfsQ3iClKPY9sNmQlRKp3dgrrAw5jo/s1600/IMG_6653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEW4-vuiUGW789LFtvvaa2ONiM1TD3ICTYk1qBr4U07D_P60cV7wgAuAxz4tVFfVueKeZvX0kVlw2ARZ8FBsWRWxDuErlaitdSkwfHTe3Lvh12gbfsQ3iClKPY9sNmQlRKp3dgrrAw5jo/s640/IMG_6653.jpg" width="640" /></a><br />
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Once the minute is up remove onto kitchen paper and leave it there for a minute or so to soak up some of the oil. Place on a rack to cool.</div>
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Keep going till you have fried all of the doughnuts and then take the oil off the heat and leave to one side to cool completely.</div>
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Whilst the doughnuts are cooling make the chocolate sauce. Bring the cream, dulce de leche & butter to a simmer in a small pan and stir till nice and smooth. Place the chocolate in a bowl and pour the cream mixture over it. Stir till it has all melted and then add a pinch of salt.</div>
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To decorate dip one side of the doughnuts in the chocolate and then top with your sprinkles.</div>
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The doughnuts are best the day they're made, so eat them as soon as they're made if possible, I don't imagine this being very difficult!</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com3tag:blogger.com,1999:blog-3752074679105313452.post-1518159233084248482013-01-31T13:15:00.000+00:002013-04-12T13:22:41.955+01:00Platelickers do Sunday Lunch<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKG3nGUd2WWuJB1g7gZhR4gM7Bq8QQ8DQZLCT_EQ-htAHWR9Spmn6oJBLACIklv89nlzQG5kUAKFwr8TT1-CVRIhlrjDPjjE2YW1gMqTuUScEVF3qp7mp_DHevFjMTEiMLdvd-C__xe0/s1600/IMG_6632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKG3nGUd2WWuJB1g7gZhR4gM7Bq8QQ8DQZLCT_EQ-htAHWR9Spmn6oJBLACIklv89nlzQG5kUAKFwr8TT1-CVRIhlrjDPjjE2YW1gMqTuUScEVF3qp7mp_DHevFjMTEiMLdvd-C__xe0/s640/IMG_6632.jpg" width="640" /></a></div>
January saw our first Supper Club of 2013 with a Sunday lunch, Burns Night inspired menu. As always we bought our meat from Northrops who as always we full of great advice. They even very kindly stuffed our loin for us and supplied us with plenty of bones for making the gravy.<br />
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This was the first time our parents came along to one of our supper clubs so it was more nerve racking than normal but we got the seal of approval both from the Brdanovic & Kruczynska camp at the end of the meal. A big thank you to Ozzy for letting me use some of his photos.<br />
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<h3 style="text-align: center;">
Menu</h3>
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Hot Toddy</div>
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Scotsman's lunchbox with Caramelised Red Onion Dip</div>
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Beetroot Cured Salmon on dill buckwheat blini with Creme Fraiche</div>
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Stuffed Loin of Pork with Neeps & Tatties, Cabbage & Homemade Gravy</div>
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Baked Lemon Custard Pots</div>
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Vanilla Poached Pears with Hot Chocolate Sauce</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-87534019632282189682013-01-20T18:28:00.001+00:002013-01-22T17:31:24.560+00:00Croissants<div dir="ltr" style="text-align: left;" trbidi="on">
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If you follow me on twitter you may have seen me talking about a new page I have set up on my blog. <a href="http://www.missigs.com/p/blog-page.html" target="_blank">2013 Must Do List</a> is a list of challenges I have set myself and will be adding to over the year. Croissants have been at the top of my list for a while now and as 2013 rolled around I realised I had exhausted all of my excuses. Stickybeaks was closed for the first 2 weeks in January so I decided to use this my advantage and get my 2013 list off to a good start.<br />
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After doing a bunch of research I decided to try out the Bourke Street bakery recipe as it didn't require a starter (sadly my sourdough starter died a while ago and I haven't had a chance to make a new one). It was really enjoyable and my freezer is now fully stocked with pastries. I also made a last minute decision to fill half with an almond paste which I was very grateful for as almond croissants are by far my favourite. I now look forward to making some again and experimenting with other flavours, I would love to try out some savoury varieties.<br />
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If you would like to join in with setting yourself some challenges for 2013 comment below and I'll link over to you.<br />
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com3tag:blogger.com,1999:blog-3752074679105313452.post-16352794184182652222013-01-12T19:30:00.002+00:002013-01-12T19:30:11.732+00:00London Trip January<div dir="ltr" style="text-align: left;" trbidi="on">
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Last Wednesday Jo & I headed on our first of many (I hope) food trips to London. This time around we decided to stick east and explore what it had to offer. Jo very cleverly made a google map of our stops which you can view <a href="https://maps.google.co.uk/maps?saddr=EC2N+4AY&daddr=E8+3PH+to:violet+cakes+to:N1+6HG+to:EC1Y1HQ&hl=en&ll=51.530693,-0.072269&spn=0.030275,0.084543&sll=51.533469,-0.072012&sspn=0.030273,0.084543&geocode=FfQQEgMd_L7-_ykz2ia-shx2SDGT3m5NFS4BnQ%3BFSF1EgMdaR3__ylzxZIJ5hx2SDFTBabILq4OHQ%3BFXWFEgMd_gD__yF9m1SOZM0yoSk53jfm7Rx2SDF9m1SOZM0yoQ%3BFQI-EgMdx7v-_ykhZ_k5pRx2SDHsFNIMz5P1-w%3BFRozEgMdcav-_ymjlgBHrxx2SDFHhrKg4dFzAg&dirflg=w&mra=ps&t=m&z=14" target="_blank">here</a>.</div>
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First stop was an early lunch at Duck & Waffle. We had both read so much about it so were more than a little excited about our first visit. Going up 40 floors in the lift was more than a little frightening, it reminded me of Charlie & the Chocolate Factory where the lift smashes out of the roof. To settle our nerves, we started off with a Winter Negroni which consisted of Bombay Saphire Dry, Martini Rosso, Campari & a Antica Formula which was made with date, raisin & chestnut. It sure did blow the cobwebs away and considering it was 11:30 went straight to my head, but nevertheless was a perfect accompaniment to lunch.</div>
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We chose 4 things to share starting with the Foie Gras all day breakfast with Nutella. We had both spotted this on the menu in our research and were pretty intrigued about how they would taste together. The nutella was spread onto a toasted piece of brioche topped with foie gras, crispy rashers of bacon, a fried quail egg & little fried black pudding balls. This for me was the highlight of the meal although I'm not sure if I'm brave enough to try and recreate it at home.<br />
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Next up was the spicy ox cheek doughnut which came served with apricot jam. The waiter warned us that this was a love it or hate it dish which made us feel even more adventurous. The crust on the doughnut was a mixture of sugar and a pretty pungent smoked paprika which overpowered the ox cheek a little. I did however love the addition of jam. The doughnut was really doughy and reminded me of <a href="http://easteuropeanfood.about.com/od/noodlesdumplings/r/plumdumplings.htm" target="_blank">plum knedle</a> from my childhood (which have now been added to my to do list). I was glad we were sharing as this would have filled me up a little too much if eaten on my own.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRlmUYvrw3x0SFFMVoeQeY4bJWQCDXB_faH_ijHXttpLEnWOV72yoX_1KEZji0O6MIA5jnx694Kamv9eEYhdWfSBu5EdIsNV44ltneEhEroSP8VjrkPnBbr8by5CmBwFo332plFp7RCo/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRlmUYvrw3x0SFFMVoeQeY4bJWQCDXB_faH_ijHXttpLEnWOV72yoX_1KEZji0O6MIA5jnx694Kamv9eEYhdWfSBu5EdIsNV44ltneEhEroSP8VjrkPnBbr8by5CmBwFo332plFp7RCo/s640/photo+1.JPG" width="640" /></a></div>
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Next up was their famous BBQ spiced crispy pig ears. This was a first for me but I absolutely loved it, think pork scratchings minus the fat and extra crunch. I loved the wax sealed paper bag they came in too.<br />
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Finally it was the turn of their signature dish, the duck & waffle. We were told this was a play on the American fried chicken and waffle and it didn't disappoint. I especially loved the the maple & mustard dressing that came with it, a nice play on the usual honey mustard. The duck was beautifully cooked with deliciously crispy skin and fell off the bone.</div>
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I must add that everyone at Duck & Waffle were incredibly friendly, special mention goes to the waiter who let us sneak into the private room so we could check out the best view in the restaurant overlooking the Gherkin & the River Thames.</div>
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Next up was E5Bakehouse which is located in one of the arches underneath London Fields station. Only a few days previous, whilst having a clear out of my hoarded magazines I had spotted an article on this bakery so was really excited to pay them a visit and especially to try their Hackney Wild loaf. We were so full from our lunch that we decided on just a coffee although the sweet treats on offer looked very inviting. We somehow ended up getting roped into being in a photoshoot for a Scandinavian startup which is my excuse for why I didn't take any photos but I'll leave that story for another time. I loved that you could watch the bakers doing their thing whilst enjoyed their wares and the loaf of bread I brought home has been enjoyed every morning since for breakfast.</div>
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Next up was Violet located in a cute house up the road from E5Bakehouse. This place is super cutesy and I loved how the tiny open planned kitchen was but it just didn't have the same friendly feel of the two previous places. We shared one of the cinnamon rolls which I thought was a little overpriced for its size and a very tasty iced lemon verbena tea. The upstairs of Violet lacked a little in character compared to the downstairs but the smells of the freshly baked wares that crept up the stairs we enticing.</div>
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Fourth on the list was Salvation Jane, the sister restaurant of Lantana. This place is a little taste of Australia in Shoreditch. We landed here at a bit of a dead time in the afternoon which meant we missed out a little on the character (and again I failed on the photo front) but I very much enjoyed my Picolo and a felt a little envious of Jo's last minute change to Little Creatures beer which Tim & I had discovered in Sydney. We took a sneak peek of their lunch & brunch menus which I look forward to trying the next time I'm in London.<br />
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Last up was MEATmission. Number 3 of the MEATliquor group. Set in what looks like an old church it is incredibly trendy & full of East London types but I kind of liked the tables laid out with rolls of kitchen paper. It sort of means that everyone ends up on level peggings, after all, no one can look cool whilst eating 'monkey fingers' with their hands. Feeling full from all the treats we'd had all day we shared a selection of things from their menu. Monkey fingers, which in fact were battered chicken strips in a Buffalo sauce served with a cooling blue cheese dip. Fried pickles, which sadly weren't as tasty as I had hoped. I think they would have benefitted from being smaller and would therefore of stayed crispy for longer. Finally the Dead Hippy burger which is seen as their signature burger. A patty split in half with gherkins and cheese in between, their secret dead hippy sauce and cheese. My highlight here was definitely the Brooklyn Larger served slightly strange measurements but the perfect accompaniment to the greasy food.<br />
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Next time around we plan to head South and although our list is already huge, I would hear recommendations! Lastly, apologies for the far from perfect photos, I decided to leave the dslr at home for ease and therefor the photos have suffered so maybe it will spur me on to bring it along next time.</div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-79348019993785141772013-01-12T09:00:00.000+00:002013-01-12T09:00:03.400+00:00Sage Buttered Mushrooms on Toast<div dir="ltr" style="text-align: left;" trbidi="on">
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I'd like to say that breakfast is my favourite meal of the day but if I'm honest this is only really true on days off. Nothing beats a lazy start to the day with a cup of tea in hand and a cooked breakfast on your plate. This breakfast takes around 15 minutes to put together and will make your stomach, and you incredibly happy. January is tough enough as it is, and starving yourself isn't going to make it any easier. We all deserve a treat once in a while, and this is particularly true after a week of work.<br />
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Serves 1 but can easily be doubled, tripled etc<br />
You will need-<br />
<ul style="text-align: left;">
<li>1 free range egg</li>
<li>2 portobello mushrooms, stalks removed</li>
<li>A few slices of your favourite bread</li>
<li>A knob of butter</li>
<li>1/2 tbsp sage</li>
<li>1 clove garlic</li>
</ul>
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Pre-heat grill to medium high. Melt the butter in a small pan and add the sage leaves. Cook on a medium heat until the butter is lightly brown. Brush over the underside of the mushrooms, setting a little aside and then place them under the grill and cook till their tender. Whilst the mushrooms are cooking place your egg in a small pan and cover with cold water. Bring to the boil and then simmer for 2 minutes before draining and running under a cold tap before peeling. When the mushrooms are almost done toast your bread then rub with the garlic. Place the mushrooms on top of the bread and top with the egg. Drizzle with remaining sage butter, salt, pepper and a little truffle oil if you have some.</div>
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Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com0tag:blogger.com,1999:blog-3752074679105313452.post-30387091269723866932013-01-02T21:47:00.002+00:002013-01-02T22:02:40.544+00:00Sydney Part 2<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been a little slack with the 2nd part of my Sydney post mainly because of how painful it is knowing 10512.3 miles separate me from all this amazing food. By now I have lost the order in which we visited these places but if I don't get them down now I know I never will!<br />
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First off is <a href="http://www.gelatomessina.com/" target="_blank">Gelato Messina</a> pictured above. Dubbed as the best gelato in Sydney its very easy to see why. 2 huge freezers filled with lots of exciting flavours as well as many favourites. The chefs are challenged each week to create a new flavour which appear on their specials board. I opted for the salted caramel and a panacotta with fig jam and amaretti which was by far the best I have ever tasted in my life. Messina offer takeaway boxes in varying sizes which I imagine are a little dangerous to have in your freezer.<br />
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Next up was <a href="http://reubenhills.com.au/" target="_blank">Rueben Hills</a>. I had spotted this place in the Sydney Time Out magazine and after being recommended it by friends we headed down. It took a while to take our pick from all the delicious sounding food on their menu but we finally settled on the Dirty Bird which consisted of spicy grilled chicken with a tomatillo salsa, cheese, pickles, chipotle aioli in a brioche bun and their Not Rueben consisting of wagyu salt brisket, pickled slaw, manchego & horseradish cream. Both were outstanding and accompanied by organic orange juice & a piccolo made the perfect lunch.<br />
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<a href="http://www.grilld.com.au/" target="_blank">Grill'd</a> is a fairly new burger chain in Australia with a fairly small number of restaurants dotted around the country. I decided to try one of their veggie burgers filled to the brim with beetroot, avocado, salad, relish & herb mayo. I also have to mention their chips which are topped with a salt & herb mix which makes them extremely moorish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc4Qm_MfwNUm6fuiNBvlADESPy1z-wQsCgcztstF4uHErPm3hNtehHUuur4OfZU9KdAEkyKzL-6IKmubLiKRjKxDH-YpMqdefNaBIiLiwiPJlsVlO3iBJecfvVQic-rXeJT7WBpLz8Iw/s1600/IMG_5911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc4Qm_MfwNUm6fuiNBvlADESPy1z-wQsCgcztstF4uHErPm3hNtehHUuur4OfZU9KdAEkyKzL-6IKmubLiKRjKxDH-YpMqdefNaBIiLiwiPJlsVlO3iBJecfvVQic-rXeJT7WBpLz8Iw/s640/IMG_5911.jpg" width="640" /></a><br />
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<a href="http://www.thebookkitchen.com.au/" style="text-align: left;" target="_blank">The Book Kitchen</a><span style="text-align: left;"> sits over the road from Bourke Street Bakery mentioned in part 1 and sounded like my idea of heaven. A cafe come cookbook shop where you are encouraged to sit and read the vast number of cookbooks they have on their bookshelves whilst you have some lunch or indulge in one of their cakes. We settled on some homemade lemonade and my first lamington in Australia.</span></div>
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One Saturday morning we were taken to <a href="http://www.eveleighmarket.com.au/" target="_blank">Eveleigh Market</a> where I got to try Billy Kwong's Steamed pancake with fresh vegetables, herbs & egg which was brimming with so much flavour and a firm favourite with many locals. We had recently eaten breakfast so we were both really full. I now really regret not trying the dumplings too.<br />
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We headed to <a href="http://www.beachburritocompany.com/" target="_blank">Beach Burrito</a> in Bondi one evening and whilst I ate my lime chilli and garlic prawn burrito I had a good giggle watching the guys showing off over the road at the muscle beach. We washed our burritos down with a couple of bottles of Corona before heading to a pub (with a drive through bottle shop- off licence to me and you!)</div>
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Our last meal in Sydney was at <a href="http://www.doubleroasters.com/" target="_blank">Double Roasters</a> on our way to the airport. I went for their corn & courgette fritters which came with an avocado salsa, rocket & a poached egg and Tim went for the housemade baked beans with prosciutto, eggs and spinach. It was the perfect food to line our stomachs for the next 24 hours of travel.</div>
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We also had a few meals where I didn't manage to get any photos. Those that need a special mention are <a href="http://merivale.com.au/mrwong" target="_blank">Mr Wong</a> in the CBD, a fairly new restaurant with a Cantonese style menu. We turned up for lunch and sat in their bar where we shared 5 dim sum plates. The food was outstanding, only the turnip cake served with dried fish on top wasn't to our liking as the fish was just too intense, but I can easily say hands down the best pork buns I have ever eaten.<br />
Second on my list is the <a href="http://www.au.timeout.com/sydney/restaurants/venues/266/north-bondi-italian-food" target="_blank">North Bondi Italian </a>set overlooking Bondi Beach with an impressive modern Italian menu. We were taken here by our friends for one of our last meals. I decided on the spaghetti Cartoccio which is baked in a paper bag with spanner crab, tomato & chilli. To end the meal we all shared an plate of tiramisu which was brought out in a big dish by the waiter and plated up (very generously) at our table.<br />
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We are already beginning to plan our next trip to Australia. Hopefully we will be heading back out in January next year with an added stop in Melbourne. If anyone has must visits there please let me know!<br />
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I am off work for the next two weeks give or take a few days and I am setting myself lots of cooking challenges to fill my time. First up is croissant, if I have any success I will be sure to share the photos.</div>
Anonymoushttp://www.blogger.com/profile/13374931821307716011noreply@blogger.com2tag:blogger.com,1999:blog-3752074679105313452.post-3994479304284134332012-12-19T21:04:00.001+00:002012-12-19T21:04:38.433+00:00The Grounds<div dir="ltr" style="text-align: left;" trbidi="on">
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The Grounds is fairly new on the scene in Sydney and is located in an old pie factory in the suburb of Alexandria. We got taken here the other day by friends for lunch and I was just blown away. The Grounds is the brainchild of <span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: inherit;">Ramzey Choker who has set the place up along with his business partner Jack Hanna & his sister Caroline Choker who is an interior designer. As soon as you step through the door you really can see that everything has been sought and thought out to the finest detail. Its safe to say that this makes for a very enjoyable visit and this is why there is pretty much always a que for a table.</span></span><br />
<span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: inherit;">The Grounds team is split up into sections. Jack Hanna heads up the coffee department and oversees all the coffee roasting and Lilly Fasan is the executive chef. With an amazing list of restaurants to her name its easy to see why the food in this place is so revered. To top all of this off The Grounds boasts its own garden where they grown many of the seasonal vegetables you can eat in the restaurant. </span></span><br />
<span style="background-color: white; border: 0px; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; border: 0px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 18px;">After a few pretty indulgent days of eating Tim and I both decided on their salads. I went for the Courgette & Pear salad with was served with freshly picked mint, danish feta & pistachios. Tim went for the amazing sounding and tasting Buffalo mozzarella and peach salad with chicory & spiced almonds. </span></span><span style="font-family: inherit;"><span style="line-height: 18px;">Like most places in Sydney, this place isn't cheap but the portions are huge and the quality is tops. Its located a little out of the city but its definitely worth travelling to if you are ever in Sydney.</span></span></span><br />
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