tag:blogger.com,1999:blog-22716233022547502752024-03-06T02:13:58.559+00:00Slutty KitchenJust don't put it in a search engine.Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-2271623302254750275.post-28092850948542270792015-05-03T20:26:00.002+01:002015-05-03T20:26:22.842+01:00Falafel, Carrot Salad, Baba Ghanoush<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcE7Za3Lhu-Q6Lho6ahPMxFQWddRzQ3MgbJumkEAhxLtBlqiyvaZNxN8Z6v8qKpavFzQttmWB7jbMAcdpfM1LpFsG_FtVTo_q0kG0dfXgOpkRxvPQwPOHmaHI-C6X3PA57rdMN3z-M5SD/s1600/IMG_1858.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcE7Za3Lhu-Q6Lho6ahPMxFQWddRzQ3MgbJumkEAhxLtBlqiyvaZNxN8Z6v8qKpavFzQttmWB7jbMAcdpfM1LpFsG_FtVTo_q0kG0dfXgOpkRxvPQwPOHmaHI-C6X3PA57rdMN3z-M5SD/s1600/IMG_1858.jpg" height="640" width="480" /></a>After five days of austere eating, going out and buying loads and loads of different salad veggies today was just splendid. The plate looks so pretty, but I can't really claim much credit for this beauty. It does make me think, "I want to eat middle eastern food all summer". The falafel mixture was given to me by a foodie work colleague, Egyptian by birth. I bought the Baba from Sainsburys in a tub. I have never made it from scratch, as you need to cook aubergines over a flame, so they get charred and the whole thing tastes smoky (believe me, once you get a gobful of it with something hot and fried, and something else cool and crisp, it becomes incredible).<br />
I shaped the falafel mixture into little patties and deep fried them at about 170f for just a couple of minutes.<br />
For the carrot salad, I grated two very large carrots, and added a good grinding of salt, a big squeeze of lemon juice, a slug of olive oil and some finely snipped up coriander, including the stalks. This is one of those things you just have to taste, and adjust quantities as you like. Or add different things of course.<br />
The food in the picture was served with a bread wrap (as I had some in already) but pittas were recommended by my colleague - I am sure they would be better. Nevertheless, this was a belter.<br />
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Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-76079902830885984192015-04-30T20:31:00.004+01:002015-04-30T20:33:59.345+01:00Live Below the Line Day 5: Sardine Spaghetti with Tomato and Pesto DrizzleMy last tea of the challenge was also the most expensive, totalling a whopping 56½ pence. How extravagant of me. Some people have commented that we are eating quite well this week. If I have made something delicious, maybe living on £1 a day is easy, after all. Well, no I don't think it is. I think I've tried my best with what I could get. <br />
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But one thing which is difficult to afford is fruit or vegetables with a bit of zing. I have desired the sharp sour tang of vitamin C in my mouth, it just makes everything more delicious. I had half a tomato with this tonight, which cost 6½p. Precious fruit.<br />
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125g spaghetti - 5p<br />
1 tin of sardines in tomato sauce - 34p<br />
pesto sauce, 20g - 10p<br />
lemon juice (bottled) 5ml - 1p<br />
Half a vine tomato - 6.5p<br />
Total: 56½p<br />
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Cook the spaghetti as usual. Remove the bones from the sardines (unless you like them). Mix the pesto with the lemon juice so it reaches "drizzling" consistency. Chop the tomato. Drain the spaghetti and stir the tomato sauce from the sardines into it, with a pinch of salt. Then mix in the sardines; stir the spaghetti so they break up a bit. Tip onto a plate. Tumble the tomato on top, followed by the pesto. Enjoy.<br />
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Daily total:<br />
Breakfast & coffee: 6p<br />
Lunch: 24.6p<br />
Carrot snack: 3p<br />
Tea: 56½p<br />
Total: <b>90.1p</b>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-45536693906463739762015-04-29T19:40:00.001+01:002015-04-29T19:40:13.633+01:00Live Below the Line Day 4: Egg & ChipsSomething really has gone wrong in my life. Tonight I have been moved. I'm actually slightly upset.<br />
Just .. WHEN did I stop buying real potatoes? And why? Except for roasties and mash? And even that is not very often. I will be blunt; tonight's tea, whilst the simplest and most unassuming so far, and certainly the least photogenic, has taken me back to my childhood in a way which oven chips just bloody well do not. I did not even know I had fallen into this darkness, or quite when it happened. Tesco Value White Potatoes, the shittiest and cheapest spuds in the shop, might just have saved me.<br />
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500g potatoes = 24p<br />
2 eggs = 13.2p<br />
Total: 37.2p<br />
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Daily total:<br />
Breakfast & coffee: 6p<br />
Two more coffees during the day: 3p<br />
Lunch (as yesterday): 24.6p<br />
Carrot snack: 3p<br />
Tea: 37.2p<br />
Total: <b>74p</b>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-54798656515270014562015-04-28T19:32:00.002+01:002015-04-28T22:12:59.845+01:00Live Below the Line Day 3: Nasi Goreng (sort of)My son thinks of "stir fry" as the worst thing to eat you could possibly imagine. He hates the idea of lots of things being mixed together, so that when you dig in, you don't really know what you are going to get and put in your mouth. Well, I think he is weird and it is precisely the mish mash of textures and tastes, crunchy soft savoury sweet salty bouncy pea-y spicy ricey oniony carroty runny eggy (and maybe meaty and fishy when I am flush again) which just completely bloody Blows. My. Mind.<br />
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I have never made Nasi Goreng before but have always thought it looks really pretty with the egg sitting on top rather than mixed in. What I have gathered from reading about the dish is that it is for using up leftover rice and other tasty bits and pieces, and is supposed to taste spicy, salty and sweet (cwoooorrr!). So I improvised by using curry powder, chinese five spice, soy sauce and sweet chilli sauce.<br />
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I will get stuck in with the ingredients and prices. As usual I bought the cheapest I could find in Aldi & Tesco, except the soy & sweet chilli, which came from the chinese supermarket.</div>
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70g white rice = 3p</div>
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40g peas = £0.028p</div>
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1g (½tsp) chinese five spice = 2.7p</div>
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2g (1tsp) curry powder = 3p</div>
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1 carrot = 3p</div>
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¼ cabbage = 11p</div>
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½ onion = 1.75p</div>
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1 egg = 6.6p</div>
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20ml oil = 2p</div>
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15ml sweet chilli sauce = 5.6p</div>
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½ tsp soy sauce = 1p</div>
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Total: 42p<br />
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Cook the rice as you normally would and have it ready. Fry the onion, carrot, cabbage and peas in the oil. Add the powdered spices and mix them into the vegetables. Then add the rice, and mix all that in too. Just before the end of cooking, stir in the soy and sweet chilli sauce. Let it sit off the heat for a moment while you fry your egg. Pile the rice onto your plate, and sit the egg on top. </div>
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Daily total:</div>
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Breakfast & coffee = 6p</div>
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Lunch (same as yesterday) = 24.6p</div>
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Another coffee = 1.5p</div>
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Carrot snack = 3p</div>
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Tea = 42p</div>
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Total: <b>77p</b></div>
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Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-73037466967933498492015-04-27T19:26:00.001+01:002015-04-27T20:11:12.740+01:00Live Below the Line Day 2: Cheesy Potato Wedges with ColeslawI am quite excited about this tea because I can say in all honesty that I could eat it any goddamn night of the week, very happily. I just sat down and hoovered it up. I was reminded of that book, "Potatoes not Prozac". I think that perhaps a few decades ago, potatoes were the cheapest carb here in the UK, but not any more - I think they are all beaten by pasta, rice, oats and maybe even bread, as the most carb you can get for your pennies. I actually feel a bit sad about this. Long live the humble spud. "In Praise of the Potato" (yeah that is another book).<br />
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My very generous helping of potato wedges weighed 500g before cooking, which cost 24p. These were the cheapest taties I could find in Tesco. I roasted them with 10ml oil (1p) and 5 minutes before the end, sprinked over 50g grated cheese which cost 22p (from Aldi).<br />
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I served them with ¼ of the coleslaw I made, at a cost of fractionally under 9p.<br />
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Total cost of this meal: 56p.<br />
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Total for the whole day:<br />
Breakfast & coffee: 6p<br />
Lunch (soup with 2 pieces of bread): 24.6p<br />
Snack: a carrot, 3p<br />
Tea: 56p<br />
Total: <b>89.6p</b><br />
<br />Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-66981016397238290632015-04-27T19:06:00.001+01:002015-04-27T19:07:09.883+01:00Live Below the Line Day 2: ColeslawA simple coleslaw, a very cheap way to fill your belly and get some raw veg and fibre inside you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78Bk2jfqrJGJiKgtVf2uESwqwzajWNH54vnCOc_I255i3i2rabYdi_F7yfD0mQAM7qV0ZrmN3Eqx-7GTcQCnSvPDUpWzpHfdV3ha7On51iA9BrdeZkf2IumTvQOlhD9wm3yuIh1_dvNiD/s1600/IMG_1843.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78Bk2jfqrJGJiKgtVf2uESwqwzajWNH54vnCOc_I255i3i2rabYdi_F7yfD0mQAM7qV0ZrmN3Eqx-7GTcQCnSvPDUpWzpHfdV3ha7On51iA9BrdeZkf2IumTvQOlhD9wm3yuIh1_dvNiD/s1600/IMG_1843.jpg" height="240" width="320" /></a></div>
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I whizzed half a cabbage (22½p) , and two carrots. Then added 45ml (3 exact 15ml tablespoons) of the cheapest mayo. I am not keen on adding onion to coleslaw but if you like it, do it!<br />
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Total cost: 34½p<br />
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There is probably enough here for about 4 portions. Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-43122201984853464552015-04-26T19:12:00.003+01:002015-04-26T20:04:23.594+01:00Live Below the Line: Pesto Spaghetti with Special GarnishSo my tea has cost me 15p! (I am hoping to snaffle a tiny bit of cheese later). Tesco value spaghetti, at 20p a packet, is lovely. I had 125g which cost 5p.<br />
I weighed out 20g of pesto which some may feel is not enough. This only cost 10p so you could have a bit more if you wanted. Delicious.<br />
By the way, dandelion leaves out the garden do not taste that nice.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jXLSsnQSxY_ULixcYvv9NjMG-bIPKCNgrIE7Vmh-AEej3h-RJmtYVl_g1osyigkKfFIlzY-1xpzVyViHDhu1fROowoqlPXx_-uMCiWWPGJLnAskQptw99yeOPpilHCUxz-87RCxZiIDG/s1600/IMG_1840.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jXLSsnQSxY_ULixcYvv9NjMG-bIPKCNgrIE7Vmh-AEej3h-RJmtYVl_g1osyigkKfFIlzY-1xpzVyViHDhu1fROowoqlPXx_-uMCiWWPGJLnAskQptw99yeOPpilHCUxz-87RCxZiIDG/s1600/IMG_1840.JPG" height="480" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNjsbbshnAmBsw51yfBx5dBpPL4xSIgP3j-yPgVAb3QElgAoSlPb9NwUlgeIM6IuteK6bUrhMpx1DDWppGtOhX_ruD2ImdgSHN66417DaUEi7gei1H9CXwsHynOhapluTe_2xfASTCiz3/s1600/IMG_1841.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNjsbbshnAmBsw51yfBx5dBpPL4xSIgP3j-yPgVAb3QElgAoSlPb9NwUlgeIM6IuteK6bUrhMpx1DDWppGtOhX_ruD2ImdgSHN66417DaUEi7gei1H9CXwsHynOhapluTe_2xfASTCiz3/s1600/IMG_1841.jpg" height="320" width="240" /></a>I finished the day with a chunk of brie which was hanging around in the fridge from yesterday and needed a home. It cost 29p.<br />
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Total spend for day 1: 6p + 22.8p + 15p + 29p = <b>72.8p</b>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-5697828589757113052015-04-26T18:03:00.003+01:002015-04-26T18:03:48.614+01:00Live Below the Line: Spicy Carrot & Dal Soup with Toasty TrianglesOnwards with the challenge, and now for lunch. I have made a soup and divvied out some portions to take to work. I used yellow split peas for this as they seemed to be the cheapest pulse on the supermarket shelf, at 53p for 500g. So here goes:<br />
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Oil: 10ml vegetable oil = 1p<br />
Onions: 18 little ones for 63p from Aldi = 3½p each.<br />
I used 2 = 7p<br />
Carrots: 16 for 49p from Aldi = 3p each<br />
I used 8 = 24p<br />
250g dal = 26½p<br />
2 veg stock cubes = 6p<br />
1 tin tomatoes = 31p<br />
A few pinches of cheap salt - a twentieth of a penny!<br />
2 grams (1 tsp) chilli powder = 3.4p<br />
2 grams (1 tsp) cumin powder = 4p<br />
Total cost: £1.03p<br />
Per portion: 21p<br />
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The bread came from a loaf which cost 40p. I counted 22 slices, which makes a slice cost 1.8p<br />
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My lunch therefore reached a grand total of <b>22.8p</b>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-49903211804845181032015-04-26T17:16:00.000+01:002015-04-26T17:16:02.671+01:00Live Below the Line - £1 a day challenge: Coffee & breakfastToday I began the "<a href="https://www.livebelowtheline.com/" target="_blank">Live Below the Line</a>" challenge, where I will live on £1 a day for five days. A few of us at work are doing it together, and I have slightly enjoyed the research and meal planning, and finally the shopping. The weighing and calculating I have enjoyed slightly less (headache). However I think I have just about got my 5 day menu together, and I am going to post it all here, with the recipes and everything!<br />
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Coffee - a serious bloody consideration. I got Tesco value coffee granules which cost 50p for 100g. I measured out two exact 5ml teaspoons, and the coffee weighed 3 grams. The cost of my cup of black coffee is 1½p. With coffee, I can cope with anything ...<br />
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Breakfast:<br />
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This is porridge with lemon curd. Tesco value oats cost 75p for a kilo. I used 50g (which is pretty much half a measuring cup) and this comes in at 3¾p. Just made with water of course and it is actually lovely, I won't make it with milk again. (It is nice to drizzle a bit of cold milk or cream on top .. but not this week).<br />
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The lemon curd cost 22p a jar and was slightly cheaper than the cheapest jam. I weighed out 15g which costs ¾p.<br />
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My breakfast therefore costs (including the coffee) 6 pence.Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-64632532250833070682015-04-14T18:39:00.002+01:002015-04-14T18:39:32.625+01:00Slow Cooker Beans & Sausage with PangritataI have cause to celebrate: a slow cooker recipe which WORKS and is DELICIOUS. Although, yes, the final stage did involve whizzing up the pangritata and finishing off the whole thing in the oven. Can I also thank the obscure, relatively unknown cookery writer Mr Jamie Oliver for showing me how to make pangritata, cos it is amazing. It is basically like crumbled up crispy garlic breadcrumbs all over your dinner. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGqWJz7NTzkPADMIjoUuBDI-luchp5ylssoZ6xQ7gEQ9eRiMTkSF_ifKqeG6HG69_BkvehD2Z3aXYw8_8nnlxhu-xbIfmkiseceDzBM_Nr_Qg4udm0yg274qIxlNtpE0KW1Rd1s7AH-m_/s1600/IMG_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGqWJz7NTzkPADMIjoUuBDI-luchp5ylssoZ6xQ7gEQ9eRiMTkSF_ifKqeG6HG69_BkvehD2Z3aXYw8_8nnlxhu-xbIfmkiseceDzBM_Nr_Qg4udm0yg274qIxlNtpE0KW1Rd1s7AH-m_/s1600/IMG_1833.JPG" height="480" width="640" /></a></div>
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This is what I did:</div>
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Soaked and boiled up about 250g (half a bag) of dried cannellini beans</div>
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Put them in the slow cooker and add a jar of good tomato pasta sauce, a tin of chopped tomatoes, and some nice sausages (I used toulouse sausages).</div>
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Cook on low for 10 hours or whatever. </div>
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When you get in from work, transfer the contents of the slow cooker into an ovenproof dish.</div>
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Lightly toast 2 thick slices of bread.</div>
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Whizz them up in a food processor with a couple of cloves of garlic. If you feel you would like to add say, some lemon zest or oregano, I say bloody go for it!</div>
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Melt a nob of butter with a splash of olive oil in a frying pan. Add the garlicky crumbs and fry them for about 5 mins. Keep moving them around. When they are toasty, tip them over the sausage and beans and spread them out gently. Don't press them down though.</div>
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Bake in a hot oven for 30 mins.</div>
Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-74670311434443307132015-03-15T22:35:00.000+00:002015-03-15T22:35:13.659+00:00Beef Short RibsWine, meat and long slow cooking = SICK. And I mean sick in a good way of course; not vomit. Like someone said on Towie the other night, "this is such a <i>sick</i> club!" and they were clearly having a very nice time. Anyway, anything involving meat, doused in red wine, plus some veg, herbs and whatever, then braised slowly all afternoon to tender unctuousness .. just cannot fail.<div>
So I had a beef short rib in my meat box from Field & Flower. It was quite long actually, a bit too long for my casserole pot. I had to do it in a roasting tin, but this was no hardship.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RJjNjVaqcndPoKRA06s7OXF-SvZD-h4tgUN6SDmVnqNlqFanj8qBVZA1p-Vzjnh1d9newrm81GyCqeHpV2mYL3O1EA0nyslS7pNzePLWGi2QymWiWuwe6cLkDsQSgMkC-cXSeC7Ooyi1/s1600/CAKGmDjWEAAAQyP.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RJjNjVaqcndPoKRA06s7OXF-SvZD-h4tgUN6SDmVnqNlqFanj8qBVZA1p-Vzjnh1d9newrm81GyCqeHpV2mYL3O1EA0nyslS7pNzePLWGi2QymWiWuwe6cLkDsQSgMkC-cXSeC7Ooyi1/s1600/CAKGmDjWEAAAQyP.jpg" height="400" width="300" /></a></div>
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I seasoned the rib with salt & pepper, then browned it on all sides in the roasting tin, over the heat. This took a couple of mins. Then I let it sit on one side, while I gently softened some chopped onion, celery, carrot and garlic in a pan. I added a bit of dried thyme and a spoon of flour, and stirred that in. </div>
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The next step was to pour red wine into the hot pan. It was about a third of a bottle. I let it boil and reduce quite a bit. Then I added some stock, about half a pint I'd say. I gently poured the contents of the pan into the roasting tin, around the rib. I added black pepper but not salt (best not to until the end).</div>
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It cooked for three hours at about 150c. I checked it every hour and added a bit more water to the liquid, so it didn't dry out. If you had it in a casserole with a lid, you might not need to worry - however, I liked cooking it uncovered because the meat and fat on the rib went a bit crispy and burnished. You do want this to happen. </div>
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So it kept on roasting, and I topped up the liquid a couple of times. All ovens are different aren't they, so twiddle with the temperature as you see fit. </div>
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When it was done, the bone just pulled away easily. I lifted the meat out and let it rest. Then I poured the winey, meaty, vegetables and juice into a saucepan. It would be possible to do whatever you liked to this gravy. Strain it if you want (I didn't) or increase its volume by adding more water or whatever. It was necessary to spoon off some of the fat. It tasted amazing. </div>
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I cut the meat into two pieces, sat them on some mash, then ladled the gravy on top. </div>
Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-51521350925448821572015-01-11T18:08:00.004+00:002015-01-11T18:29:27.774+00:00Spicy Parsnip & Apple Soup, with Onion Bhaji Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnOSK3pQG-k6x2H4yjobkBaHuBODZmYpvaOJBcWPFEDQb-9-yAQJzl4QW2EYYCkZ5L_Ql6OtYpDE-t5Uc-90dGaPA5OVUle_US4ElJZIZH-A7nxzt9ebFWCLHJk6RKu4Tg_PHaqdoZWkV/s1600/IMG_1768.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnOSK3pQG-k6x2H4yjobkBaHuBODZmYpvaOJBcWPFEDQb-9-yAQJzl4QW2EYYCkZ5L_Ql6OtYpDE-t5Uc-90dGaPA5OVUle_US4ElJZIZH-A7nxzt9ebFWCLHJk6RKu4Tg_PHaqdoZWkV/s1600/IMG_1768.JPG" height="300" width="400" /></a></div>
A very simple soup, with a special garnish.<br />
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The soup was made by chopping, peeling and softening 2 onions, 3 apples and about 4 parsnips in a nob of butter. It felt good to say "nob" there. Then I added a spoonful of curry paste (I like Mr Hudas) and then about a litre and a half of vegetable stock. It then simmered until everything was very soft, then I whizzed it with a whizz stick.<br />
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The onion bhaji onions were made as follows: Slice 2 onions thinly. You want to get them as dry as possible, so dab them with kitchen paper. Sprinkle on salt, leave them a bit, then dab them very well again. Then sprinkle on (and don't be shy) turmeric, chilli powder, any other kind of spicy powder you are interested in, black pepper, then a generous tablespoon of gram flour. Shake the onions and toss them around with your hand to distribute everything evenly. Heat up some oil, about 1cm deep, in a frying pan. When its really hot, in with the onions. I did them in two batches so as not to overcrowd the pan. Just make sure they are nicely spread out so they don't clump together. Keep an eye on them and when they are golden, scoop them out with a strainer.Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-81276139740392848282015-01-10T16:00:00.003+00:002015-01-10T16:00:43.806+00:00Welcome to Slutty Kitchen 2015<div class="separator" style="clear: both; text-align: center;">
Welcome to my relaunch. Here is a light snack to keep you going: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ9dwzhqVsMa3NRMj0_O5HIM6ybbsLt7gFnQ5bt6ZfZ3BcYMCcQammUenZCfqMT8JcUrWmNxilMyBEvvRFjfUEyj_885REdYoWFzK13NS_v3m7a3ltZOLgxEeB8xCX6bSPKxWCE56dVK_/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQ9dwzhqVsMa3NRMj0_O5HIM6ybbsLt7gFnQ5bt6ZfZ3BcYMCcQammUenZCfqMT8JcUrWmNxilMyBEvvRFjfUEyj_885REdYoWFzK13NS_v3m7a3ltZOLgxEeB8xCX6bSPKxWCE56dVK_/s1600/collage.jpg" height="425" width="640" /></a></div>
<br />Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-22999361909809126032014-06-15T19:39:00.001+01:002014-06-21T14:15:06.613+01:00Beer Braised Pulled PorkPulled pork is bloody everywhere in the UK at the moment, and I have to admit that this has been getting on my nerves. It seems to be part of a tidal wave of barbecue-piri piri-barbacoa-sloppy joe-sweet chilli-chipotle-hickory-bollocks, washing over the country. I feel quite loyal to the traditional British way to do a roast pork sandwich (with stuffing, apple sauce and crackling) you see, and would quite like to shout at the americans about it.<br />
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But it does all look bloody tasty. So, with a sigh of resignation, I embarked on this recipe today. When I found it, I was attracted to it because it did not seem either overly sweet or too vinegary. This was something chuffing else.<br />
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Just give me a moment and imagine, right now, what you would say if you had to demand sex, assertively and using the strongest, most offensive language in your vocabulary. Go on, think about that, then look at this picture:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7ZJ0cUrTjcYLnvFcvd3nraHUiUn-nVJuYf4vrFfvalQzLC2QgShUHnrc2lVV3msAZ0cnx4nv2u0AmBrleLGdlm950Umy6cgaYBjwNEpk91Qd9JTEK_b5b1d4ZuDMmPKBwcDvXh-d7-nD/s1600/IMG_1485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7ZJ0cUrTjcYLnvFcvd3nraHUiUn-nVJuYf4vrFfvalQzLC2QgShUHnrc2lVV3msAZ0cnx4nv2u0AmBrleLGdlm950Umy6cgaYBjwNEpk91Qd9JTEK_b5b1d4ZuDMmPKBwcDvXh-d7-nD/s1600/IMG_1485.JPG" height="480" width="640" /></a></div>
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Basically, if you put "beer braised barbecue pork" into a search engine, you will come across a recipe by a man called Dave Lieberman (thanks Dave .. and by the way, does your surname mean, "loverman"? Which does figure) and you will also see that its been tweaked and blogged about by a few other people. I can't pretend to have done anything different. One difficulty I had was understanding the quantity of meat involved. As I understood it, Mr Loverman suggests a 15lb piece of meat, a quantity out of the question for most normal people. Would that fit in your oven, anyway? How many children have you got, Mr Loverman? So I was not sure whether my 1.3 kilo piece would be overpowered. Anyway, this is what I did; and if you want to follow, you need to procure the following:<br />
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a big piece of pork shoulder, with the crackling removed. Mine was 1.3 kilos.<br />
A spice rub, made of the following, mixed together in a bowl:<br />
½ tablespoon of salt<br />
40 grinds of black pepper<br />
1 tablespoon chilli powder (less if you are scared)<br />
1 tablespoon garlic powder<br />
½ tablespoon chinese 5 spice<br />
½ tablespoon smoked paprika<br />
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I'd say the salt, pepper, chilli and garlic are essentials. You could play around with the rest.<br />
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You will also need:<br />
a bottle of beer<br />
½ cup tomato ketchup<br />
2 tablespoons french mustard<br />
3 tablespoons worcestershire sauce<br />
⅓ cup dark brown sugar<br />
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Rub the powder all over the meat. Get your oven really hot; I had my fan oven at 220c. Place the pork in a roasting tin and cook it, uncovered, for 40 minutes.<br />
Pour the beer over the pork, into the roasting tin. Cover it all with foil, and poke a few holes in the foil. Reduce the oven temperature to 150c (fan) and cook for 2½ hours more.<br />
Remove from the oven, lift out the meat and put it on a big plate, or dish you plan to serve it in. Pour the beer and juices from the tin into a saucepan, and add the rest of the ingredients. Simmer it on the hob until it has reduced by half; it will go thick, dark, and syrupy.<br />
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While the sauce is reducing, get two forks and shred, or pull the meat apart. It should be very soft and tender. When the sauce is ready, just pour it over and mix in. Your sticky, delicious, aromatic and rich pulled pork is now done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlfFtOC9pKFHg9RWYkN9J9HnrQ4jffrIW4pywTccQdLDL1193yzLSWHyJzGYgTO5TlIRTuUf1pHIN2jqBNI27B3yhOShN9ayw6IknBVrbhRPwdtY26oi1aI5ds_wHxvtoY4-rxFvq5WRz/s1600/IMG_1483.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlfFtOC9pKFHg9RWYkN9J9HnrQ4jffrIW4pywTccQdLDL1193yzLSWHyJzGYgTO5TlIRTuUf1pHIN2jqBNI27B3yhOShN9ayw6IknBVrbhRPwdtY26oi1aI5ds_wHxvtoY4-rxFvq5WRz/s1600/IMG_1483.jpg" height="320" width="240" /></a></div>
As you can see, I ate mine the way it is eaten in the US; on a white roll with some coleslaw. I could not waste the crackling of course. I put that on a baking sheet and cooked it on the shelf below the pork, for its final hour. Then, while the sauce was cooking, I whacked the oven up to 220c and within 20 minutes or so, I had a slab of crackling so golden and crunchy that when I cut it, bits of it flew up into my face.<br />
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The pork tasted almost like hoisin. The whole thing reminded me of the classic crispy duck with pancakes. Something about the dark, sticky soft meat, encased in soft and pappy white dough, all with some cool salad, to bring crispness and crunch. Maybe I am a pulled pork fan after all. Now I am dreaming that we could all live in a kind of multicultural foodie utopia! It could work!<br />
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Thankyou, America. Although with regards crackling, sage & onion stuffing and apple sauce: you still don't know what you are missing.. I will have to introduce you another time.<br />
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<br />Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-728358631520540062013-08-04T17:52:00.000+01:002013-08-04T17:53:51.085+01:00Spicy and sour pork with noodlesI adapted this from a Jamie Oliver recipe where he makes a sour sauce made of rhubarb to cook the pork in, but I did not have any rhubarb. So I used a lot of lime juice instead.<br />
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Stage one - cut your pork belly into big chunks, and cook it in a marinade made of honey (4tbsp), soy sauce (4 tbsp? Possibly too much), 2 red chillies, 4 cloves garlic, a thumb of ginger, and juice of 3 limes. Cook it at 180c for 1 hr 30 mins, covered.</div>
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When it is cooked, get a frying pan on a low heat and fry the pieces (or just a few of them) gently for about 30 mins. Very very slowly, and keep turning them over. This will render even more fat out, and make them sticky and unctuous.</div>
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Let them rest a little bit while you assemble the rest. Hot noodles in bowl. Pork pieces on top. A spoon or two of the marinade. Then scatter over fresh coriander leaves, chopped red chilli, sliced spring onion, cucumber shavings, then squeeze over more lime juice. </div>
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Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-15260768149398327122013-08-03T19:11:00.002+01:002013-08-04T12:11:14.215+01:00Dangerous Chow MeinI cooked some noodles, and stir fried some sliced chicken breast. After a few minutes, I added a splosh of soy and a splash of rice wine, and let them bubble away. The chicken became brown, and sticky. I then added sliced spring onions, finely chopped ginger and garlic, and slices of red chilli. Then the drained, cooked noodles went in. Finally I had some chow mein sauce from the chinese supermarket, and totally overdoing it, added that too. Perhaps this final step was not absolutely necessary.<br />
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I have chilli, garlic & ginger fumes coming out of my nose. This really was bloody delicious.Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-8157472335970466992013-03-02T10:25:00.000+00:002013-03-02T10:25:18.311+00:00No-Knead BreadThis beautiful loaf is the easiest bread I have ever made, perhaps the tastiest too. Definitely a revelation, as it took the equivalent of what - 5 minutes, 10 minutes effort? And it turned out like the sort of bread labelled "artisan" or "rustic". A very, very crisp crust. And big holes. Proper.<br />
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By all means stick "no knead bread" or "5 minute bread" in google, and loads of links and people's recipes will come up. I looked at how Cuts777inthehizzy, did his, and you can watch him <a href="http://www.youtube.com/watch?v=jxnl7qKsBdM" target="_blank">here</a> if you want.<br />
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BASICALLY anyway, all you need are four ingredients. Mix them in a bowl. Just mix. Don't knead. Save yourself.<br />
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3 cups bread flour<br />
1.5 cups water<br />
1 tsp salt<br />
quarter tsp dried yeast<br />
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You will also need a heavy casserole pot with a lid, and an oven which can reach 230c.<br />
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Cover the dough and leave it in a warm or warm-ish place (the kitchen worktop should be fine) for anything from 12-20 hours. The dough should appear rather sloppy. Apparently it is the sloppiness, the high water content, which makes the crust crispier.<br />
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After the long proving, turn (or plop) the dough out on a floured surface. Again, no need to knead. Shape it into a round, which will fit neatly into your pot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuz8l6o_ct2y1_HDN-AbXqJRNALXhh2gEbhzz-Eb4RhNAV_L4z-at2V63Z-J8RlbiH0mhqLhX-gxJySUNhgDZbiM3WM9ioOJxJiRVChF8L1B_CtseVfuHDva8fDCgit_DoDq2v5z1PexB/s1600/IMG_1095.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuz8l6o_ct2y1_HDN-AbXqJRNALXhh2gEbhzz-Eb4RhNAV_L4z-at2V63Z-J8RlbiH0mhqLhX-gxJySUNhgDZbiM3WM9ioOJxJiRVChF8L1B_CtseVfuHDva8fDCgit_DoDq2v5z1PexB/s320/IMG_1095.JPG" width="320" /></a>Now comes a second proving, which, based on everything I have read online, you can leave out if you really cannot wait any longer, and you will still get a lovely loaf. But if you want to go all the way, give it another 2 hours to prove again.<br />
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Preheat the oven (230c) AND preheat the cooking pot too. Put the dough in the pot and put the lid on. Bake for a total of 45 mins, and remove the lid for the final 15-20 minutes.<br />
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I am sure there are possibilities here for amazing pizza dough, rolls or mini ciabattas. Or just toasted doorsteps smothered in butter with poached eggs on top (drool) .. enjoy!<br />
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<br />Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-90548817428932513082012-04-22T20:07:00.001+01:002015-01-03T15:59:14.236+00:00Deep Fried Chicken Balls, with Sweet & Sour Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoigsb4ox29crvCnmPx6exPP_uTXLCrybdglgVJKGP-jLJdHEG_zKXbgGs6-tEX2Ye_0F9mtNC4KYNm7oIkBKBLxqz78NQdhf3J5ciFnc7loS9xAYOuCztL8D5TsxH5mRHJQ8p0h-CKki-/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoigsb4ox29crvCnmPx6exPP_uTXLCrybdglgVJKGP-jLJdHEG_zKXbgGs6-tEX2Ye_0F9mtNC4KYNm7oIkBKBLxqz78NQdhf3J5ciFnc7loS9xAYOuCztL8D5TsxH5mRHJQ8p0h-CKki-/s320/photo.JPG" height="239" width="320" /></a></div>
I made chicken balls at home last night, using a recipe by Papercuts777 - thanks Cuts! His video can be found here:<br />
<a href="http://www.ifood.tv/recipe/chicken-balls-1">http://www.ifood.tv/recipe/chicken-balls-1</a><br />
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The batter was a cup of plain flour, 1.5 tsp baking powder, salt & pepper, an egg, dash of milk, and water. Coat chicken cubes in the batter and drop into oil as hot as you dare (I put my fryer on maximum). Cook the balls for 4-5 minutes. There will probably be some delicious scrumps to eat too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-u8Is3KkSXe532ZsG8okUsm3FtxHUjdzl7LLC1oG1B6lvTKgKv9Ffz7XaHaOag1QUm_vc1iYoFRtVjaA4xuaZuk7uEjiL9Wb2Lh5hxRrWFlonGhjW13yeycd9y0cAZRiYgaffBWyhQq8/s1600/photo+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-u8Is3KkSXe532ZsG8okUsm3FtxHUjdzl7LLC1oG1B6lvTKgKv9Ffz7XaHaOag1QUm_vc1iYoFRtVjaA4xuaZuk7uEjiL9Wb2Lh5hxRrWFlonGhjW13yeycd9y0cAZRiYgaffBWyhQq8/s320/photo+%25282%2529.JPG" height="239" width="320" /></a></div>
End result. For the sauce, do about a cup and a half of chicken stock, tsp ginger, half cup of vinegar, 1 cup brown sugar, a big squirt of ketchup, 1 tbsp cornflour .. and pineapple.Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com1tag:blogger.com,1999:blog-2271623302254750275.post-26610438482251400222011-01-16T18:41:00.010+00:002011-01-16T18:55:28.213+00:00When is it Okay for Little Babies to Eat Curry?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO1r-EoZABIrKrBIkrZ5qkx229aHmg0A3Ud9soTuEqUWHEIr7nEmtjrXWJvoPNlvQlZ0XUX4R1yImKnNNMys0PRA7eIGHy7rIoUSwmQjY1W4UV5WxE0UO1Z2AyGGY5WeD1rLp-XPjdNPj/s1600/164861_10150129357412845_623017844_8020463_1951266_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUO1r-EoZABIrKrBIkrZ5qkx229aHmg0A3Ud9soTuEqUWHEIr7nEmtjrXWJvoPNlvQlZ0XUX4R1yImKnNNMys0PRA7eIGHy7rIoUSwmQjY1W4UV5WxE0UO1Z2AyGGY5WeD1rLp-XPjdNPj/s400/164861_10150129357412845_623017844_8020463_1951266_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562858469222042306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwnecfRpPbks533Sut4lcmyVizOIEbuodRh962989nQgvecUY8DqIfbGprBTlNjfAJCFwzYkGsj7CI574WOG5Cz2NHizv5SisV0ek9NF_vLPk5JxTJwDQm8mb-rk4t5rio_YDI89vY2j8/s1600/168480_10150129357482845_623017844_8020466_4731388_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwnecfRpPbks533Sut4lcmyVizOIEbuodRh962989nQgvecUY8DqIfbGprBTlNjfAJCFwzYkGsj7CI574WOG5Cz2NHizv5SisV0ek9NF_vLPk5JxTJwDQm8mb-rk4t5rio_YDI89vY2j8/s400/168480_10150129357482845_623017844_8020466_4731388_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562858455710153410" /></a><p class="MsoNormal"><span class="Apple-style-span"><span class="apple-style-span"><span style="line-height: 115%; color: black; ">I was not present during the execution of this Saturday night project, so looking at these brilliant pics, you know as much as me as to what exactly happened here .. (I have visited the scene today and can confirm that the faint smell of curry still lingers in the air, like a sort of mystical confirmation that the dream you had last night ..</span></span><span class="apple-converted-space"><span style="line-height: 115%; color: black; "> </span></span><span class="apple-style-span"><i><span style="line-height: 115%; color: black; ">was real ..</span></i></span></span><span class="apple-style-span"><span style="line-height: 115%; color: black; "><span class="Apple-style-span">.)</span></span><o:p></o:p></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eN9VSNcxXldm63A0shH7zvUsWGDQzVumt4g038tFIeWr1DZENGYaoHIMSO0FXXQj0boLKND7LbYz00TR7f2YWNMih-jSjyR-A5xezS179bnQYtasgBij8llXO5rsy0pJv9LY0jBJUuAO/s1600/louis.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eN9VSNcxXldm63A0shH7zvUsWGDQzVumt4g038tFIeWr1DZENGYaoHIMSO0FXXQj0boLKND7LbYz00TR7f2YWNMih-jSjyR-A5xezS179bnQYtasgBij8llXO5rsy0pJv9LY0jBJUuAO/s400/louis.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562858448877485426" /></a><br /><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></p><p class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%; color: black; "><span class="Apple-style-span"><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px; ">Flecks of coriander there .. yum.</span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span" style="font-family: Arial, sans-serif; line-height: 14px; font-size: 13px; "><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px; "><br /></span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px; "><br /></span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 18px; "><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 14px; "><br /></span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="line-height: 14px; ">Anyway. Back to the babies. Lobster Bumkiss suggests (with no qualification to give such advice whatsoever) that you know your baby is ready for curry when he eats it all up, smacks his lips, smiles and then tries to grab yours.</span></p><p></p>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com1tag:blogger.com,1999:blog-2271623302254750275.post-78761779513661571802011-01-08T12:04:00.011+00:002011-01-08T15:24:02.191+00:00Slow Cooker Beans for Weekend Brunch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZnmWhLUA0C_0BJsxOxO0Ka0KzPezruteIiKDFXD2QwPUxQFu44c5PMwJyAXAbEWlkgjgrkzMfOMNqxXAzRv4zijHgjMXPSNYb8TAOnImgzP0IYb2-MvLv32usKmiK1Anob7bBGRDgiK-/s1600/000_0002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZnmWhLUA0C_0BJsxOxO0Ka0KzPezruteIiKDFXD2QwPUxQFu44c5PMwJyAXAbEWlkgjgrkzMfOMNqxXAzRv4zijHgjMXPSNYb8TAOnImgzP0IYb2-MvLv32usKmiK1Anob7bBGRDgiK-/s400/000_0002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559785227938828370" /></a>Everyone is a bit skint in January. Plus, you have just spent the last couple of weeks eating extravagantly. And if that wasn't enough to make you feel a bit depressed, its still cold, damp and grey outside. So its time for a big pot of homemade BEANS I think. <div><br /></div><div>I used a 500g packet of dried cannellini beans for this, but you could use any kind. Can I leave it to you to be responsible for choosing how long you soak and boil them? The instructions on my packet pointed their finger right in my face and said sternly, "don't put them in a slow cooker unless you have soaked them for a minimum of 8 hours, and boiled them for at least ten minutes". So I put mine on to soak on Thursday evening, before I went to bed. They must have soaked for maybe 20 hours by the time I dealt with them on Friday teatime. I boiled mine for 30 minutes, before cooking them in my slow cooker on "high" all night. My slow cooker is very gentle. I could have boiled them for 90 minutes (as per instructions) THEN cooked them on "low" all night. But I wanted to get them in the pot and on the go as soon as possible so I could lounge around.</div><div><br /></div><div>In another pan, I fried and softened a chopped onion, chopped garlic, and some sliced carrot. Later, I added a jar of tomato pasta sauce (marinara sauce?) and a tin of tomatoes, a good sprinkle of herbs, a couple of bay leaves and a big grind of pepper. I think this formula is pretty similar to Greek-style big beans. NO salt at this stage, apparently it can prevent your beans cooking properly. Salt goes in right at the end. When I mixed the sauce and beans together in the slow cooker pot, I added a dash more water, just to make sure all the beans were submerged in liquid.</div><div><br /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVv9V9qw17nWzxoVUE0-H19UEN1ReauQrSRsy5wquvdXY7ZExmwrDVGPN6gY5NFKjkNehQYnVapAZkzcLu8NE1W0JJFXvwzhR5wwuEO3ukkgU-Gg0pafyB-45CCI9CKQ7ne0wuW-VuGnq/s400/000_0010.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5559833690315492930" />So it must have had more than 12 hours, simmering and bubbling gently all night. My slow cooker is very good at not allowing steam to escape, but if yours does, maybe put more water in.</div></div><div><br /></div><div>And, in the morning, I had this lovely pot of hot, tomatoey, thick, slightly sticky big fat soft beans. I tasted, and added salt and a couple of pinches of sugar. Personally I have to have an egg with mine, and I had it all on a chapati, because they were what I had.</div>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com2tag:blogger.com,1999:blog-2271623302254750275.post-70852994869610466272011-01-01T21:39:00.003+00:002011-01-01T21:41:48.549+00:00Fajitas for a Boy's Birthday Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-JT9-UwU5VzVBnBEqYJVDBBb89DyrAIcuab47fKd18ORIlrGAp34AGTF2XAepYV80lP8Jq5nDDWapuvp1vv5-KblIvC1smcGPHe0FERGh2DWPFRX92Kq8tiWcmDxZd5xRzo5nExPZm7y/s1600/000_0034.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-JT9-UwU5VzVBnBEqYJVDBBb89DyrAIcuab47fKd18ORIlrGAp34AGTF2XAepYV80lP8Jq5nDDWapuvp1vv5-KblIvC1smcGPHe0FERGh2DWPFRX92Kq8tiWcmDxZd5xRzo5nExPZm7y/s400/000_0034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557335479657811442" /></a>There is a bit of spicy steak and chicken together in this one.Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com1tag:blogger.com,1999:blog-2271623302254750275.post-87486672854239898362011-01-01T21:22:00.006+00:002011-01-16T17:37:51.450+00:00Guacamole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYt0i9L3l1RMGyvLd5SALuxJrjfsSyqziGQMqGvlmUNQECqvcBeDj_jZorm_8utCkodZhP6wAZ8gid1v_XguFEq-bG1zYgtcEOlpDYPvX27PM7UUcfModGHJcpqEVwQTDLJ1TA91iSiBB/s1600/000_0016.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYt0i9L3l1RMGyvLd5SALuxJrjfsSyqziGQMqGvlmUNQECqvcBeDj_jZorm_8utCkodZhP6wAZ8gid1v_XguFEq-bG1zYgtcEOlpDYPvX27PM7UUcfModGHJcpqEVwQTDLJ1TA91iSiBB/s400/000_0016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557331107062232978" /></a>I based the formula loosely on suggestions by Nigella, in her "How to Eat" book. I got a massive green bowl and five avocados. (I know someone who always says, "advocados" and its hard to keep a straight face) .. anyway. <div><br /></div><div>Tasting as I went along, I added the freshly squeezed juice of about three limes. After adding a few generous pinches of sea salt, I snipped in about four spring onions (scallions, to my American friends) and a handful of chopped fresh coriander (cilantro). </div><div><br /></div><div>Finally I mashed this roughly with a lovely new Joseph Joseph masher I got from my mum for Christmas. The quantity here provided enough for about 16 fajitas! Cool photo taken by my son.</div><div><br /></div><div><a href="http://www.foodista.com/recipe/5W8VZ8TT/guacamole-for-fajitas" style="display: block; width: 200px; border: 5px solid #505050; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #6D6D6D; text-align: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; text-decoration: none; padding: 4px; text-indent: 0;" title="Guacamole For Fajitas on Foodista"><img src="http://cf.foodista.com/static/images/widget_logo.png" alt="Guacamole For Fajitas on Foodista" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" />Guacamole For Fajitas<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_5W8VZ8TT_DZJ4DQ48" style="display: none;" /></a></div>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-38734376675049612522010-12-31T14:25:00.004+00:002010-12-31T14:31:41.397+00:00Last Entry of 2010: Brie and Cranberry Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw-VDhDqjAbwTLlvuPxi1r_fCEp7PTv-JLVr5mYxophwpg5hoea6dMl40AYrSHz5hCvfUQfBjP_NGeU05sAYpgh_BznoNeHWQ9d-5vF93inPNZRMjg7mXBBpHCQtcfJa_tJdBrtmlAZUx/s1600/000_0012.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw-VDhDqjAbwTLlvuPxi1r_fCEp7PTv-JLVr5mYxophwpg5hoea6dMl40AYrSHz5hCvfUQfBjP_NGeU05sAYpgh_BznoNeHWQ9d-5vF93inPNZRMjg7mXBBpHCQtcfJa_tJdBrtmlAZUx/s400/000_0012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5556852728978837554" /></a>Multiseed bread, organic butter, slices of slightly gooey, room-temperature Brie, smeared with a bit of cranberry sauce. <div><br /></div><div>I admit, it did make me feel a bit sick...</div><div><br /></div><div>But HAPPY NEW YEAR everyone, and here's to good food, love and laughter. Am cooking fajitas later cos its my son's birthday today, and a big roast dinner on Sunday 2nd, so thats the first posts for 2011 in the pipeline already. </div><div><br /></div><div>Have a lovely evening! XX</div><div><br /></div>Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com2tag:blogger.com,1999:blog-2271623302254750275.post-39001503240214701032010-12-28T19:27:00.004+00:002010-12-28T19:29:31.251+00:00McDonalds Fans: I have free desktop wallpaper for you!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhpYVk-YpGvtShyphenhyphenbFwIYyh7wpm8daGrvOm2YtyI70xfeiFqGogDkc7yUuweKA4JcSmi6eeLWVwuDGX6Mo6nC2oX9GqaG6UZz6uzVH3SWKMAUDN7toC7JjXd35mRal2lHHVGTD3Wtr5Jhm/s1600/9mcds.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhpYVk-YpGvtShyphenhyphenbFwIYyh7wpm8daGrvOm2YtyI70xfeiFqGogDkc7yUuweKA4JcSmi6eeLWVwuDGX6Mo6nC2oX9GqaG6UZz6uzVH3SWKMAUDN7toC7JjXd35mRal2lHHVGTD3Wtr5Jhm/s400/9mcds.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5555817217727632066" /></a>The tiles for my beautiful junk fodder mosaic took about, errrrm .. a whole year to collect!Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0tag:blogger.com,1999:blog-2271623302254750275.post-89043012711593445252010-12-25T22:42:00.006+00:002015-01-03T15:59:40.432+00:00Brenda's Pretty Christmas Trifle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsL5f59wgaqZhUOwZ_yQt7SeuTcHNUKVYVii6Vf-WcEQ4YT21n6rq74nEMJGgZ-fwmOfGRvQyqCQxIKlzQ14j3efEkMxm5eFH7oSCBUaXonE3iLkkbqiYY3ejtLoYPtLr12NkYpfmAXTdk/s1600/trifle.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsL5f59wgaqZhUOwZ_yQt7SeuTcHNUKVYVii6Vf-WcEQ4YT21n6rq74nEMJGgZ-fwmOfGRvQyqCQxIKlzQ14j3efEkMxm5eFH7oSCBUaXonE3iLkkbqiYY3ejtLoYPtLr12NkYpfmAXTdk/s400/trifle.JPG" id="BLOGGER_PHOTO_ID_5555071944295068018" style="cursor: hand; cursor: pointer; float: left; height: 300px; margin: 0 10px 10px 0; width: 400px;" /></a>Recipe found in a magazine, by Gordon Ramsay. Found it via google on <a href="http://campuscookbook.ca/desserts/gordon-ramsays-trifle/">this website</a>. The trifle is topped with crushed peanut brittle which is possibly the best bit.<br />
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<span class="Apple-style-span"><u><a href="http://www.bloglovin.com/blog/2205200/lobster-bumkiss?claim=3amkpsenscz">Follow my blog with bloglovin</a></u></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EzqB8T8Njeid43wXOClJ6j55NOIQO67GdrFuAAzyiePEP8k3K3V2npoGMI2V6KOVBi-Vx1_LQgJPC5qm8N8LVqSTDAozZPSuWVwjoO51iyqQ00Ix3AR3rI6oOmd4TcjQ4CCkCpgUpE2_/s1600/000_0015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><br />
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Slutty Kitchenhttp://www.blogger.com/profile/07314779779555924675noreply@blogger.com0