tag:blogger.com,1999:blog-37103067590188749212024-02-19T02:30:22.091+00:00Stacie BakesRamblings of a mackem cook. I blog about food, my bakery and my TV/media work, with a side order of music and fashion from the 60's and the mod era. I can't spell, but I have impeccable manners, I feel this offsets my lack of grammatical correctness beautifully.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-3710306759018874921.post-42472091549280041272015-03-15T19:16:00.003+00:002015-03-15T19:52:44.174+00:00Healthy whole nut chocolate bar, sugar gluten dairy free and suitable for raw vegans<br />
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<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times New Roman;">
</span><span style="mso-fareast-language: EN-GB;">Ok so before I
begin I want to expel the myth that all chocolate is bad for you.</span><br />
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<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-fareast-language: EN-GB;">So chocolate
starts life as a humble cacao bean. Chocolate companies then buy up the
expensive beans but in order for them to make a profit on what they have bought
they process the hell out of the beans to increase the mass, otherwise we would
be paying a tenner for a mars bar. Fats, sugar, oils and flavourings are
added to the beans during processing to turn one bean into, for example, one
hundred times the volume. Flavourings are then added to make the
processed mass taste like it originally did - raw cacao.</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cacao in its original form is a really powerful
superfood (super high in nutrtients) </span>Rich in vitimins and minerals,
it has more than 300 nutritional compounds and is one of the richest sources of
antioxidants in the word. Raw cacao also aids in weightloss and promotes
healthy skin and brain function. SO this is truly a treat you don't have to feel guilty about. You can pick up raw cacao online or Holland and Barrett on the high street for around £5 per bag, 3 times the price of cocoa powder but remember what I said about the processing/bulking out and adding crap.... Making this bar will cost you about a fiver, again highlighting the need for chocolate companies to bulk out the raw beans, but just remember the health benefits and always always remember refined sugar is rapidly stored as FAT on the body! Its your choice.</div>
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Ingredients</div>
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200g toasted hazelnuts, they really need to be toasted as the flavour is a million times better. If you have bought untoasted simply add them to a medium heat frying pan and fry for around 5 minutes until golden all over, shake/rub off the skins if they have them on after toasting.</div>
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200g raw cacao butter (again online or Holland and barrett)</div>
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100g coconut sugar or maple syrup</div>
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sea salt (develops the flavour of chocolate so much, I prefer pink salt but sea salt flakes are fine)</div>
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1tsp vanilla</div>
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60g raw cacao powder</div>
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Method</div>
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Melt the cacao butter in a double boiler nice and slowly, don't let it get too hot so keep an eye on it.</div>
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Stir in everything else</div>
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Pour into a clingfilm lined tray, or a foil disposable, make sure the hazelnuts are equally dispersed.</div>
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Chill until set.</div>
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</span></span><br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-65671762778188727412015-03-04T09:06:00.001+00:002015-03-04T09:06:59.414+00:00Healthy chia seed jamuse this as you would jam without the sugar and additives. Chia seeds can hold upto 20 times their weight in liquid so they thicken anything, here ive used it to thicken fruit puree so it turns into a jam consistency. Chia seeds are also a powerhouse of antioxidants and nutrients and almost all the carbs in them are fibre so you're allowed chia pudding and jam on low carb days.<br />
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<strong>Ingredients</strong><br />
<strong>makes a few tbsp.</strong><br />
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a large handful of your favourite berries<br />
1tbsp chia seeds<br />
1tbsp maple<br />
a pinch of vanilla<br />
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<strong>Method</strong><br />
Blend the berries into a puree and stir in the chia, vanilla and maple.<br />
cover and leave in the fridge for the chia to swell and thicken. This should take 4 hours but you can leave it overnight.<br />
keeps in the fridge for days.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-39762404969129157532015-03-01T16:23:00.001+00:002015-03-01T17:50:35.645+00:00Ultra low carb cauliflower crust pizzaThis is a great alternative to a bread base, perfect if like me you cycle your carbs. Use veggie cheeses to make this suitable for vegetarians.<br />
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<strong><u>Ingredients, makes 1x 9-10 inch thin pizza</u></strong><br />
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200g cauliflower (about half the head of a medium cauli)<br />
1 egg<br />
2tbsp parmesan<br />
salt and pepper<br />
a touch of oregano (optional)<br />
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<strong><u>Method</u></strong><br />
Grate or food process the cauliflower until it looks like cous cous. <br />
Place in a microwavable bowl and microwave, covered in clingfilm for 4 minutes.<br />
Remove from the microwave and squeeze out all the excess moisture and water, I did this by tipping the cauliflower into a teatowel and ringing it out really hard.<br />
Place the dry cauli in a bowl with the rest of the ingredients and mash together with hands.<br />
Lay a large circle of greaseproof paper (slightly oiled) on a baking sheet<br />
Using an 8 inch cake ring as a guide (i took the base out of a loose bottom tin and used that) tip the mix into the tin and press down evenly.<br />
Lift the tin and then press/flatten out the cauli mix so its around 9-10 inches (8 will be too thick and wont crisp up)<br />
Bake in a pre heated oven gas mark 7 (220) for 15 minutes until golden. don't worry if its not fully cooked as it will bake further once the toppings are on.<br />
Once golden top with whatever you like and return to the oven on full heat for 5-10 minutes or until toppings are cooked.<br />
Slide off the greaseproof paper straight onto your plate and enjoy.<br />
Im having mine with chipotle pulled chicken, mozzarella, olives, pine nuts and a base of my kale and ricotta pesto.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-65769719664366509332014-04-10T16:25:00.000+01:002015-03-04T09:00:58.981+00:00Instant and unbelievable clean banana and blueberry ice cream (can be made as a protein treat)One of the main things people always ask is how to I get treats into my diet when I eat clean and have such a high protein intake.<br />
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Well from the posts from the last week I hope you can see I deny myself nothing, chocolate mousse, pancakes with stewed cinnamon apples and nut butter. ALL CLEAN.<br />
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This is another one of my favourites. Instant clean ice cream. Sugar and dairy free..<br />
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I say instant it requires two things, a little patience in the prep department and a bloody good food processor (magimix or similar)<br />
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You can make this without the blueberries, infact use any fruits, but you need bananas as the base as that's what makes this so incredibly creamy.<br />
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I have this for breakfast or after the gym to replenish my glycogen stores. The health benefits of bananas is crazy and everyone knows that blueberries are a superfood. <br />
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<strong>Ingredients</strong><br />
<strong>makes 1 medium sized bowl or two small bowls.</strong><br />
2 bananas sliced<br />
1 handful of blueberries or any other berries (optional)<br />
50mls almond milk (less if you don't add protein)<br />
1 scoop of natural whey protein in vanilla, blueberry or banana (leave out if you aren't on a high protein diet)<br />
for toppings:<br />
chai, ground flax (linseed) goji berries, coconut oil, more blueberries. Whatever you want as long as its clean.<br />
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<strong>Method</strong><br />
place the bananas and blueberries on a baking tray and freeze until solid (a few hours or overnight, do it before you go to bed that's what I do)<br />
once frozen immediately add to a food processor and blend, you might need to scrape down to get everything mixed evenly.<br />
trickle in protein and the almond milk until the perfect soft scoop consistency is reached.<br />
Decant and eat immediately. This is no good re-frozen.<br />
Top with your chosen toppings and enjoy immediately.<br />
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<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com2tag:blogger.com,1999:blog-3710306759018874921.post-79125972828504610872014-04-10T16:15:00.002+01:002014-04-10T16:44:22.981+01:00Four utterly delicious and clean saladsSo as you all know im an avid fan of meal prep. Most of my meals I prepare in advance because im so busy. The below four salads are great to grab on the go in Tupperware usually paired with protein of some sort. The flavours are bursting and fresh. Salad no longer means a bit iceberg and a slice of tomato. These are inspired from all over the world and contain only fresh, raw, clean ingredients.<br />
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The four salads are:<br />
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<li>Moroccan inspired carrot salad</li>
<li>South American guacamole</li>
<li>Slow roast squash, feta and spinach salad</li>
<li>Superfood rainbow quinoa salad</li>
</ul>
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I haven't given methods because making a salad is pretty self explanatory, just throw all the ingredients into one. All salads serve 3 large (heaped palm sized) or 4 smaller portions.<br />
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<strong><u>Moroccan inspired carrot salad.</u></strong><br />
This goes great with marinated meats, its so fresh and delicious while packing lots of vitamins, minerals and superfoods from the pomegranate and chai.<br />
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<strong>Ingredients</strong><br />
2 grated carrots<br />
1/2 red pepper finely sliced<br />
2 grated or finely sliced radishes<br />
1 small bunch of coriander or mint finely chopped<br />
1/2 pomegranate (seeds only, get them out by bashing the back of the pom with a spoon)<br />
juice of 1 lemon<br />
small lick of extra virgin olive oil<br />
2tsp toasted sesame seeds<br />
2tsp toasted cumin seeds<br />
sprinkling of chai seeds<br />
salt and pepper<br />
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<strong><u>South American guacamole</u></strong><br />
packed full of good fats I enjoy this for breakfast with an egg white omelette before the gym. Also great on rye bread for a snack.<br />
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<strong>Ingredients</strong><br />
1 large or 2 small very ripe avocados chopped chunky<br />
1/2 red onion very finely diced<br />
a handful of cherry tomatoes quartered<br />
1 small bunch of parsley or coriander<br />
1 chilli finely chopped<br />
juice of 2 limes<br />
salt and pepper<br />
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<strong><u>Slow roast squash, feta and spinach salad </u></strong><br />
This is simply delicious, especially when the garlic slow roasts with the squash and you can mush it up and add it to the salad. Pure comfort food, packed full of low glycemic (good) carbs, protein from the feta and iron from the spinach<br />
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<strong>Ingredients</strong><br />
1 small organic squash, I get the Tesco finest ones, cant remember what the bloody hell they are called by my god they are good, look like a normal squash but have a name beginning with a P and are a dark orange.. don't bother peeling the squash, do that after its roasted because its easier, chop into quarters and roast the squash in coconut oil, salt, pepper for 1 hour on medium until tender and slightly charred (I start it off high for 20 minutes then turn it down low) Once cooked scoop the flesh and chop roughly.<br />
1/2 bag baby spinach<br />
1/2 pack feta cheese (make sure its feta not the low fat and not the greek style)<br />
2tbsp pine nuts toasted<br />
2tbsp pumpkin seeds<br />
optional:<br />
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1 stick of celery chopped</div>
1/2 red pepper chopped<br />
a handful of sugar snap peas chopped<br />
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<strong><u>Superfood quinoa salad</u></strong><br />
This is my staple salad, I always have a bowl of this in the fridge, it goes with absolutely everything and is also substantial on its own. This salad is also a great protein source for veggies. make sure all your veg is finely chopped for this, you can have it chunky if you want but it has a better overall texture if its a very fine dice.<br />
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<strong>Igredients</strong><br />
1/2 cup quinoa cooked as per pack instructions<br />
1/2 can of black eyed beans drained (don't cook them)<br />
1 stick of celery finely chopped<br />
A small handful of cherry tomatoes finely chopped<br />
1/2 a pepper finely chopped<br />
1/4 bag of finely sliced baby spinach<br />
A few florets of very finely chopped broccoli (raw so cut it small)<br />
1/2 pomegranate seeds (see above tip)<br />
juice of 1 lemon<br />
small lick of extra virgin olive oil<br />
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1tbsp each of<br />
chai seeds<br />
pumpkin seeds<br />
flax (linseed)<br />
toasted pine nuts<br />
toasted peanuts, almonds or cashews (not the salted ones)<br />
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<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-13002101752109773092014-04-06T19:15:00.001+01:002014-04-10T15:49:31.358+01:00Clean pancakes / protein pancakesI eat these once a day, they are a great way for my to hit my protein macros/targets.<br />
If you aren't on a high protein diet just leave the protein powder out, you don't need to amend the recipe, simply leave it out and they will still be banging. These are thick American style pancakes around 3 inches in diameter each.<br />
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Ive included a few variations which I love, so much choice and its all clean!<br />
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Ingredients:<br />
makes 3 small<br />
1 banana<br />
1 scoop of vanilla protein powder (you can use other flavours but they might taste different)<br />
1 egg<br />
coconut oil for frying<br />
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Method:<br />
simply blend all three together, so simple its unreal.<br />
heat coconut oil and fry tablespoons of the batter over a medium heat for around 2 minutes per side.<br />
my favourite topping is simple cinnamon, pure maple syrup, a couple of raw almonds and ground flax (also known as linseed) and a sprinkle of chai seed.<br />
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Variations:<br />
<ul>
<li>berries and raisins, you can have them raw or softened in a pan in a little coconut oil.</li>
<li>cook 1 chopped apple in a little pure maple syrup and cinnamon until soft for apple pie pancakes.</li>
<li>melt 1tsp of coconut oil, raw cacao and a dash of almond milk together for a clean chocolate sauce.</li>
<li>top pancakes with Greek yogurt, chai, poppy, pumpkin and linseed/flax</li>
<li>top with 1tsp of natural peanut butter</li>
<li>plumbs softened in a pan in cinnamon and a little honey</li>
<li>use pancakes to stack Greek yogurt and strawberries for a kind of shortcake stack of pancakes</li>
</ul>
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<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-30150728300883277392014-04-06T19:03:00.001+01:002014-04-06T19:04:39.173+01:00Delicious baked coconut and blueberry oatmealOne of the most delicious breakfasts I make is my gluten free baked oatmeal. Gooey, naturally sweet and soft, I eat this at all times of the day not just for breakfast. If like me you are on a high protein diet then add a scoop of your favourite protein powder ensuring it does not contain sucralose which is a nasty sweetener.<br />
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You're probably wondering why the hell am I telling you to bake the oatmeal when you can just do it in a pan or have overnight oats (see other recipe posting) well you can use this recipe for all three of those methods. The only reason I sometimes bake my oats is because it yields a different texture and I get bored of eating the same thing with the same texture every day. So sometimes I have baked, which is gooey and warm, sometimes I have regular oats in a pan which is quick and tasty, then sometimes I have overnight oats which are raw, cold, thick and delicious, packed with flavour. Variety is the spice of life afterall..<br />
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;"><br /></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">I</span></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">n</span></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">gredients</span></span></div>
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Serves 1:</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1/2 cup of gluten free oats</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">¼ cup boiling water</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Small handful of blueberries</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span>1 small ripe
banana</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1/4 a cup of coconut milk</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1tbsp desiccated coconut (no added sweetner)</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1tbsp of pure maple syrup (optional)</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">To serve (optional)</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1tsp Ground linseed/flax</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1tsp Chai </span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1tbsp greek yogurt</span></span><br />
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<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Method</span></span></div>
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Start by pre-heating the oven to 190C. gas mark 5.</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Place the oats in a bowl and cover them with
boiling water, soak for ten minutes. </span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Chop the banana into slices </span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Once the water has been absorbed and the oats are
soft stir in most of the chopped banana, most of the blueberries, milk and maple
syrup if using.</span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Pop the mix into a small individual baking dish. Top
with the remaining banana, a few reserved blueberries, the coconut and bake for
20 minutes, until the top has slightly browned. Top with serving ideas or eat as it is.</span></span><br />
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<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-796889611037145622014-04-06T18:42:00.000+01:002014-04-06T18:42:14.656+01:00My ultimate clean eating shopping listIve been asked to compile a list of my store cupboard and fridge favourites when it comes to clean eating. When I first started to eat clean about a year ago I really didn't know what it meant, I researched myself and slowly I got the hang of it, its not hard and you can eat almost anything you crave as long as you substitute. this is my shopping which I get every week its costs me around £40 but that's just for me. It does for all the stuff for my juicing too as I have one or two juices a day.<br />
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<div style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;"><span style="font-family: inherit;"><span lang="EN-US" style="mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-fareast-language: EN-GB;">My eat clean diet is
basically as whole and natural as possible. </span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;">I want to look at my
plate and see food that pretty much looks like how it came from the earth. (ie.
donuts don’t grow on trees…so that’s not clean.) Eating clean makes me feel
energetic, my body responds well to it, and it keeps me full! I try to fill my
plate with mostly lean proteins, veg and then some good low glycemic carbs like
sweet potato or brown rice. This is a balanced and very healthy meal that will
surely cleanse your system. Most important thing too is to try and get at least 2 litres of water a day.</span></span></span></div>
<br /><br />
<br /><br />
Vegetables:<br />
Kale <br />
Spinach<br />
Brocolli<br />
Carrots<br />
Apples<br />
Beetroot<br />
lime<br />
ginger<br />
lemons<br />
cucumber<br />
celery<br />
avocados<br />
tomatoes<br />
bananas<br />
blueberries<br />
strawberries<br />
raspberries<br />
squash<br />
<br /><br />
Protein:<br />
salmon<br />
chicken<br />
tinned tuna<br />
eggs<br />
<br /><br />
Dairy:<br />
greek yogurt (the expensive total stuff not the greek style)<br />
almond milk<br />
cottage cheese<br />
<br /><br />
Grains/good carbs and beans:<br />
Oats<br />
black beans<br />
quinoa<br />
brown rice<br />
sweet potatoe<br />
chicpeas<br />
<br /><br />
Fats and Oils:<br />
almonds<br />
sunflower seeds<br />
pumpkin seeds<br />
chai seeds<br />
poppy seeds<br />
golden linseed (also known as flax)<br />
coconut oil<br />
natural peanut butter<br />
extra virgin olive oil<br />
raw honey<br />
pure maple syrup<br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br /><br />
<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-54543099531032261202014-03-19T20:44:00.001+00:002014-03-19T21:46:06.927+00:00My exercise regimeI get a lot of emails, tweets, messages and comments about my exercise regime and what I have been doing over the last 14 months so I thought I would blog it to share. As with the <a href="http://stacie-bakes.blogspot.co.uk/2014/03/an-introduction-to-protein-treats-and.html" target="_blank">introduction to clean eating blog</a> post please note I am NOT an expert, I have no qualifications in this subject so if you prolapse a bowel doing a squat you cant sue me and take my dog and vinyl. <br />
<br />
<br />
This is just what has worked for me, and remember I have done it with the help and guidance of a personal trainer <a href="http://www.sportstherapypt.com/" target="_blank">Steven Shaw</a>.<br />
<br />
<br />
OK so when I first started in Jan 2013 Steven was doing a bootcamp, three hourly sessions a week where we did high intensity circuit traning. what the hell is that?<br />
<br />
<br />
Well its a selection of full body exercises you do for a set amount of time then have a rest and move on. so for example, when I first started we used to do 30 seconds on an exercise and 30 seconds rest, there was about 10 exercises in the circuit working the whole body, after all 10 exercises are performed we got a 2 minute rest then we did it all again, we performed the whole circuit 3-4 times in the hour.. <br />
<br />
<br />
As I progressed through the weeks this was moved upto 40 seconds on and 20 seconds off, and then sometimes 50 seconds on 10 seconds off. those are the hardest because ten seconds only allows you enough time to get to the next station to perform your next exercise. This is also known as circuit training and if you google it you'll get loads of programmes, if your stuck on any of the exercises and don't know what they are just whack them on youtube and they'll come up with how to do them. <br />
<br />
<br />
So we did this for a month or two and I think I lost around half a stone and several inches, I then began to have one on ones with Steve where we did harder stuff like cross fit training and pyramids.<br />
<br />
<br />
crossfit is where you get a time, e.g 10 minutes, and some exercises, eg10 pull ups, 10 squats, 10 burpees. The aim is to complete the exercises as many times as you can in the ten minutes, so you do 10 pull ups, straight onto squats, straight onto burpees, straight back into pull ups, until the 10 minutes is up no rest. SOOO HARD. again google crossfit programme for more info and exercises you can do.<br />
<br />
<br />
pyramids was my worst nightmare, literally had me crying. Steve worked around a giant tractor style tyre and we had around 5 exercises to do, for example, jump squats on the tyre, flips of the tyre, press ups on the tyre, sledgehammers and these squat walking type things where you walk around the tyre in a low squat which bloody kill the thighs. Anyway each exercise is performed 2 times, then 4 times, then 6 times, then 8 times, then 10 times (by which time you want to die) but then the good part comes and you work your way back down the numbers, so after 10 times you do it all 8 times, then 6 times, then 4 times then 2 times then you're done) These were always high intensity 30 minute personal training sessions which work you so hard with the full body.<br />
<br />
<br />
Ok so then around May time Steve introduced my absolute favourite of all exercise and fitness WEIGHTLIFTING, we started off small with squats, clean and press, shoulder press, deadlifts, bent over rows and bench presses. Steve started me nice and light ensuring I got my technique perfect and felt comfortable and safe. I remember my first squat was 15k just the bar basically with no weights on. Same with bench, I was doing 15k only.<br />
<br />
<br />
I think we did around 1 weights session a week, sometimes in group (which I still attended) and sometimes in one to one sessions.<br />
<br />
<br />
I also joined a local gym and started doing weights myself using what Steve had shown me.<br />
<br />
<br />
slowly over the months I got my weights up and now I can bench around 46k (one rep max) or i can bench 37k comfortably (10 reps /4 times) My squat has gone from 15k to an unbelievable 127k (one rep max) Deadlifts are around the 80k mark too. I can also leg press with six 25k plates plus the machine.<br />
<br />
<br />
Don't take my weights as a guide, please remember ive been doing this almost a year and I do it nearly every day.<br />
<br />
<br />
Which leads me onto my final chapter... my exercise regime now.<br />
<br />
<br />
Well ive taken on board everything Steve taught me over the last 14 months and now I do my own fitness regime.<br />
<br />
<br />
I train 5 times a week, usually during the day as im self employed.<br />
<br />
<br />
I do three weights sessions, focusing on chest and back muscles in one session, legs in another session and arms and shoulders in my final session. Each session lasts around 1 hour and I always finish with 20 minutes focusing on my core. I also do two cardio style sessions (although Steve will kill me for calling it cardio haha)<br />
<br />
<br />
In these sessions I do one of the above mentioned, either intervals, crossfit, or pyramid, or sometimes I swim, I can do 800m in around 25 minutes breaststroke. Its really hard doing cardio on my own as I benefited so much having someone to push me. Sometimes if ive done my 2,4,6,8 on a pyramid and im knackered i'll cheat and miss the 10's and go straight back to 8,6,4,2 ha!! <br />
<br />
<br />
Id rather suffer the pain of discipline than the pain of regret though so I try and complete whatever I have set myself.<br />
<br />
<br />
SOOOO why the hell have I bothered....<br />
<br />
<br />
I cant begin to tell you how much my fitness has improved, when I started this I couldn't swim a length without getting out of breath, now I do 40 lengths (which is my 800m) without stopping. I can jog longer, sprint faster, im stronger, leaner and to top it all off ive shed 30lb of pure fat. Ive also gained 10lb lean muscle, so overall im around 20lb down on the scales.<br />
<br />
<br />
I hope you've enjoyed reading, any questions drop me a comment and i'll reply when I can. Like ive said, im not saying any of this is right or wrong it just works for me, my advice, get a personal trainer, even if its just for a month. If you cant afford one join a local bootcamp.<br />
<br />
<br />
I don't have any goals really, im happy with my weight, im healthy and my body fat is decent. I just want to continue getting fitter with more muscle tone.<br />
<br />
<br />
<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-83106251045440185672014-03-19T20:09:00.000+00:002014-03-19T20:09:15.137+00:00Chocolate raspberry fondant
<br /><br />
<br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Got three
minutes to spare? Great that’s all you'll need to cook this delicious clean protein
packed chocolate fondant.. If you don’t have a microwave it’ll take a little
longer in the oven sorry (try 12 minutes on 190)</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"><br /></span></span></div>
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"><strong>Ingredients:</strong> </span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Makes <span style="mso-spacerun: yes;"> </span>2, I cook one and chill one to cook another
time as it keeps in the fridge for a few days.</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">2 scoops protein powder</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">2tbsp raw cacao or 30g 85% organic chocolate which will
need to be melted</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">1tbsp coconut oil melted</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">A small handful of raspberries</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">1 tbsp natural peanut butter (smooth is best for this
recipe)</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">2 tablespoons each of almond milk, strong freshly brewed
coffee and water (as long as you have six spoons of liquid it doesn’t matter
what you use)</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">1tsp natural vanilla extract for flavour if you have it,
if not leave out</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"> </span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"><strong>Method:</strong></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Easy as pie,
mix all ingredients together, pop into two ramekins, cover and put one in the
fridge, whack the other one in the microwave for 1 minute, TADA, done!</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Serve with
Greek yogurt (the proper stuff not the “greek style” and eat hot/warm, goes a
bit stodgy when cold.</span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"> </span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">If your
cooking two at a time you’ll need to microwave for longer, maybe 20 seconds
longer.</span></span></div>
<br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN;"> </span></div>
Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-16504605133254054152014-03-18T21:32:00.001+00:002014-03-18T21:32:14.472+00:00Clean protein chocolate mousseThis can be eaten as a stand alone dessert, or it can be used as a kind of cheesecake topping for other cakes. its especially good on the <a href="http://stacie-bakes.blogspot.co.uk/2014/03/protein-brownies-chocolate-cake.html" target="_blank">protein brownies / chocolate cake recipe</a> leave out the protein if you wish.<br />
<br /><br />
<span style="font-family: inherit;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">This torte contains no
butter, sugar, eggs or flour.<span style="mso-spacerun: yes;"> </span>You won’t
believe how creamy and rich it is and the best bit is it literally takes
minutes to make.<span style="mso-spacerun: yes;"> </span>The avocados add a
beautiful creaminess to the torte and I promise you can’t taste them.</span></span><br />
<br /><br />
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;"><strong>Ingredients</strong></span></span></div>
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">makes 2 pots, or enough to cover an 8 inch cake</span></div>
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">100g 85% cocoa chocolate, melted</span></span></div>
<div style="margin: 0cm 0cm 10pt;">
1 scoop of chocolate whey protein OR <span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">2tbsp raw cacao powder (if you use protein don't use cacao)</span></span></div>
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 small ripe avocados, flesh scooped out</span></span></div>
<span style="font-family: inherit;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">75mls maple syrup or raw honey</span></span><br />
<span style="font-family: inherit;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></span><br />
<span style="font-family: inherit;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;">1tbsp natural organic peanut butter</span></span></span><br />
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: inherit;"> </span></span></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 10pt;">
<b><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Method</span></span></b></div>
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;">
</span><span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Nice and easy this one, just add all the ingredients (except the melted
chocolate) to a food processor and blend together, when smooth add the
chocolate and again blend.</span></span><br />
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Keep refrigerated and it will last 5 days no problem. it will firm up a little once chilled so remove from the fridge around 20 minutes before eating.</span></span></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
</span>
<br />
<div style="margin: 0cm 0cm 10pt;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"> </span></span></div>
<br /><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span><br />
<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-45954678183437097822014-03-18T20:12:00.002+00:002014-08-17T21:29:15.627+01:00Protein Brownies / chocolate cakeOne of the things I enjoy most is something sweet after ive eaten. Being on both a clean eating and high protein nutritional programme I wanted to come up with something which satisfied my sweet tooth, fulfilled some of my protein quota, whilst being sugar, wheat and dairy free. I came up with this recipe using black beans which are high in plant based protein. So now I can have guilt free desert, perfect post gym, they double up as a protein bar. You can make this into one large cake and use the chocolate mousse (separate recipe in this section) to fill the cake for a totally clean chocolate fudge cake.<br />
<br />
<br />
I put all the ingredients into my fitness pal app which I recommend getting if you don't have it. and if you cut these into 10 they are 78 calories and 6g protein each.<br />
<br />
<br />
<br />
<br />
<div style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><br /></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Chocolate brownie
protein bar </span></b></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">10 bars</span></b></div>
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1 tin drained black beans</span></span></div>
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">3 tbsp raw cacao or 50g of melted 85% cocoa chocolate</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">7 tbsp chocolate protein powder (45g)</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">Pinch of salt</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">75g pure maple syrup or raw honey</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">coconut oil (35g) melted</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1 tbsp pure vanilla extract (optional)</span></span><br />
<span style="font-family: inherit;">
</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;">1/2 tsp baking powder</span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><br /></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;">Method: preheat the oven to gas mark 4 (180) or lower for fan. grease and line a small 7 inch square tin (they'll be thinner if you use a larger tin, or you can double the recipe, use a larger tin and freeze some)</span><br />
<br />
<br />
Simply blend all ingredients in a food processor until smooth, spoon into the prepared tin and bake for 15 minutes, they will be slightly firm but will firm up more once cooled, a bit like a sponge cake when cooked.<br />
<br />
<br />
cut and keep in the fridge in an airtight container.<br />
<br />
<br />
top with coconut oil and natural peanut butter, top with the clean chocolate mousse frosting (separate recipe) or eat on its own.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: inherit;">
</span><br />
<div style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-fareast-language: EN-GB;"><span style="font-family: inherit;"><br /></span></span></div>
<span style="font-family: inherit;">
</span><br />
<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-70405298216291151352014-03-18T19:57:00.001+00:002014-03-18T20:15:11.735+00:00An introduction to protein treats and clean eatsHello, thanks for reading. If you've been following me for a while you'll know since January 2013 ive been on a bit of a body transformation. Nothing to drastic just getting more healthy, stripping body fat and gaining muscle. I am in no way an expert, infact ive done it with the help and support of a personal trainer.<br />
<br />
<br />
The recipes and methods in this section have worked for me, but they might not for you. Like I said im no expert and I would always recommend speaking to a professional before starting any big exercise change. Besides, most PT;s will give you a free session to see if you like it.<br />
<br />
<br />
Eating clean, what the hell does it mean, well if your my mate Ryan Tindle eating clean is throwing domestos on your Kebab in Kentish Town in the early hours of Sunday morning.<br />
<br />
<br />
The soul of clean eating is consuming food in its most natural state, or as close to it as possible. It is not a diet. NO preservatives. NO chemicals. NO processed foods.<br />
<br />
<br />
Once you've read the notes below (taken from clean eating magazine and edited by me) have a look at the recipes in the section. Bear in mind though my goal is to put all this into my second book so feel free to print off and use but please don't publish anywhere else online.<br />
<br />
<br />
SOOOO.....<br />
<br /><br />
Theres a really good list of clean eating shopping list essentials <a href="http://www.blogilates.com/blog/2014/01/27/my-ultimate-eat-clean-grocery-list/" target="_blank">HERE</a><br />
<br /><br />
rules I follow:<br />
<br />
<br />
<br />
<br />
<strong>Eat five to six times a day</strong><br />
Three meals and two to three small snacks. Include a lean protein, plenty of fresh fruit and vegetables, and a complex carbohydrate with each meal. This keeps your body energized and burning calories efficiently all day long..<br />
<strong>Get label savvy</strong><br />
Clean foods contain just one or two ingredients. Any product with a long ingredient list is human-made and not considered clean.<br />
<strong>Avoid processed and refined foods</strong><br />
This includes white flour, sugar, bread and pasta. Enjoy complex carbs such as whole grains instead.<br />
<strong>Know thy enemies</strong><br />
Steer clear of anything high in saturated and trans fats, anything fried or anything high in sugar.<br />
<strong>Consume healthy fats</strong><br />
Try to have essential fatty acids, or EFAs, every day. Such as avocados and coconut oil<br />
<strong></strong><strong>Meal Preperation</strong><br />
A big part of my routine, i'll make a batch of protein brownies which will last me a week and can be eaten in various forms. I'll also roast a chicken on a Monday and it will last me until Thursday with various sides.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-49543302828987624732013-06-18T20:52:00.002+01:002013-06-18T20:52:44.301+01:00My first (potential) pop up<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I’ve
been invited to host a pop up at The Roker Hotel in Sunderland, a
beautiful beach front location in Roker, Sunderland, a stone’s throw from my
house.<o:p></o:p></span>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The
proposed date is Saturday August 3rd and there will be two sittings to be
confirmed.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I’m
planning on 5 courses and the price is to be determined.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Early
stages at the minute but I hope to have this confirmed and be able to start
selling tickets within a week.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For
anyone interested here’s the menu I’m proposing. I’m not the kind of chef
who'll make a veloute out of asparagus so if you're looking for foams and all
that carry on I’m not your girl.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Any
comments welcome at the bottom. It would be helpful to know what people would pay per head? the price will be determined once the manager has priced up the event.</span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">thanks<o:p></o:p></span></div>
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pre
Starter:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="color: #cc0000; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">parfait. toasts. jam</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br />
Chicken liver parfait served<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> in
mini kilner jars, topped with red onion jam. with a thin toasted
sourdough<o:p></o:p></span><br />
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br /></div>
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Starter:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="color: #cc0000; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">panacalty</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">But not
as you remember it. home corned beef, potato and onion gratin, black pudding
crumble, rich beef stock<o:p></o:p></span><br />
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br /></div>
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Fish:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="color: #cc0000; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">scallop. celeriac, truffle, apple</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Pan fried
local king scallops with celeriac and truffle puree, apple salad, apple caramel<o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br /></div>
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Main (the
dish I cooked on MasterChef:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="color: #cc0000; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">venison. potato. beetroot. blackberries. chocolate</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">tea smoked venison, creamy buttered mash. Beetroot and blackberry puree,
rich game gravy finished with a hint of bitter chocolate to enhance the
flavours of the dish</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br />
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br /></div>
<br />
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Dessert:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="color: #cc0000; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">chocolate. pistachio. cherry</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Chocolate delice with a brownie
base, cherry coulis, pistachio ice cream, biscuit, chocolate mousse<o:p></o:p></span><br />
</o:p> </span><br />
Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com3tag:blogger.com,1999:blog-3710306759018874921.post-65265275446597780812013-03-26T22:27:00.000+00:002014-04-10T16:16:51.750+01:00Prawns with nam jim dressing and crunchy salad<span style="color: black;"><span style="color: #333333; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;"><o:p><span style="font-family: Times New Roman;">
</span></o:p></span></span></span><br />
<span style="color: black;"><span style="color: #333333; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;"></span></span></span><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="color: black;"><span style="color: #333333; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Nam Jim is a traditional Thai
dressing is hot sour and tangy, try it over rare seared beef with sesame seeds,
absolutely stunning. <o:p></o:p></span></span></span></span></div>
<span style="color: black;"><span style="color: #333333; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: Calibri;">
<span style="font-family: Times New Roman;">
</span><br />
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></b></div>
<span style="font-family: Times New Roman;">
</span><br />
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">for the tempura batter and prawns<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 egg<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 cup ice water/cold water<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 cup all purpose flour, sifted<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">half a dozen large king/tiger
prawns, shelled but with tail on <o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">for the nam jim<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tablespoons fish sauce <br />
3 tablespoons freshly squeezed lime juice <br />
2 garlic cloves <br />
2 tablespoons palm sugar <br />
2-3 red shallots or half a small red onion chopped <br />
3-4 bird’s eye chillies (to taste) <br />
2 tablespoons chopped coriander leaves or 1 fresh root <br />
Pinch of salt <o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the salad<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 carrot<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">½ small white cabbage<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A small handful of sugar snap
peas<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">A small handful of beansprouts<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 sheet of medium egg noodles<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2tsp Sesame oil<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2tsp Sesame seeds<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1tsp honey<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2tsp soy sauce<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the nam jim - In a large
pestle and mortar, crush the garlic with the salt, add the coriander and
chillies and roughly pound. Stir in the sugar, fish sauce, lime juice and finely
chopped shallots. <o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the salad - Cook the egg
noodles as per the packet instructions, its usually simmer for 10 minutes until
tender.<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cut the carrots into quarters
lengthways then using a sharp knife, a food processor attachment or a mandolin
slice the carrot as thinly as possible, so you have long thin slivers of
carrot. Do the same with the cabbage. <o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Toss all the ingredients together
in a large bowl.<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For more flavour gently toast
your sesame seeds in a dry pan over a medium heat until they are golden. This
releases lots more flavour than adding them un toasted.<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 6pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the tempura batter Beat an egg in a bowl. Add
ice water in the bowl. Be sure to use very cold water. Add sifted flour in the
bowl and mix lightly. Be careful not to overmix the batter. Coat the prawns in
flour then into batter and fry in vegetable oil until golden.<o:p></o:p></span></div>
<span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p> </o:p></div>
<span style="font-family: Times New Roman;">
</span></span></span></span><br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-50443402799906012252013-03-26T22:17:00.001+00:002013-03-26T22:17:23.705+00:00Lemon and blueberry loaf cake
<span lang="EN-US"><span style="font-family: Calibri;">Make this in advance and take thick slices
to your picnic or Easter soiree, serve drizzled with honey! Totally delicious!<o:p></o:p></span></span><br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp-efB06CSw_0Uwo2IDG3MrUWe6rCZwA8xkk1qAtIPWLokn6P6N2Bcph7AhkI3pgthigkbkF_EGEOCU81Ur8PyF2c7mTpw8RuUV4X-Y7eTMKhASkca2LhM3NpWmbdtbr1k5e7qeizgRyO/s1600/lemon+blueberry+loaf+image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp-efB06CSw_0Uwo2IDG3MrUWe6rCZwA8xkk1qAtIPWLokn6P6N2Bcph7AhkI3pgthigkbkF_EGEOCU81Ur8PyF2c7mTpw8RuUV4X-Y7eTMKhASkca2LhM3NpWmbdtbr1k5e7qeizgRyO/s320/lemon+blueberry+loaf+image.jpg" width="320" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></span></b></div>
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">175g unsalted butter<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">175g caster sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">150mls Greek yogurt<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">50g lemon curd from a good quality jar<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">3 eggs<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">zest and juice of 1 lemon<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">200g self-raising flour<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><span style="font-family: Calibri;">200g punnet of blueberries<o:p></o:p></span></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US"><span style="font-family: Calibri;">Method<o:p></o:p></span></span></b></div>
<span lang="EN-US"><span style="font-family: Calibri;">Cream the butter and the sugar until
pale and creamy.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Add the eggs one at a time adding a tsp
of your flour after each egg to keep the mixture smooth.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Add the lemon curd and lemon zest and
beat gently until incorporated.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Sieve the remaining flour, toss in the
blueberries and set aside.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">You want to alternate adding the lemon
juice, the yogurt and the flour mix, in stages, so start with adding half the
flour, then beat gently.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Then add half the yogurt and beat gently
again. <o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Then half the lemon juice and again beat
gently.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Repeat this process mixing slowly, you
don’t want to work the gluten in the flour so only beat until the ingredient is
incorporated.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Grease a 2lb loaf tin.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Fill the tin with the mix and bake in a
pre-heated oven (170º) for 1 hour 15 minutes.<o:p></o:p></span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">Allow the cake to cool slightly in the
tin then turn out and finish cooling on a wire rack.</span></span><br />
<span lang="EN-US"><span style="font-family: Calibri;">if you want to make a drizzle mix the juice of a lemon with enough icing sugar to make a runny drizzle and flick over the loaf once cool.</span></span><br />
Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-69721007605474999812012-11-25T19:44:00.001+00:002012-11-25T19:46:36.152+00:00Stacie Bakes!Hi everyone my first cookbook Stacie Bakes is now available to pre order on amazon.<br />
<br />
Heres the link <a href="http://www.amazon.co.uk/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=Stacie%20Stewart&search-alias=books-uk">http://www.amazon.co.uk/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=Stacie%20Stewart&search-alias=books-uk</a><br />
<br />
Best wishes for now.<br />
<br />
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Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com3tag:blogger.com,1999:blog-3710306759018874921.post-37064837350398490312012-07-30T21:11:00.004+01:002012-08-25T22:29:49.338+01:00White chocolate and lemon swirl cheesecakeI'll keep this snappy for two reasons, 1 - cheesecakes are easy and take no baking or real skill and 2 - the dog needs a wee.<br />
<br />
Im not spell checking this. This ones for Darren Caldwell by the way, a twitter pal who challenged me to out do a Tesco cheesecake.<br />
<br />
You'll need a deepish 8 inch round tin, at least 2 inches deep so its nice and thick. <br />
<br />
Line the bottom of your tin but you dont have to grease it.<br />
<br />
<span style="font-family: inherit;"><strong>Ingredients</strong></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">For the base:<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">200g ginger nut biscuits or digestives<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">65g melted butter<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">For the filling:<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">250g full fat cream cheese<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">250g mascarpone<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">80g caster sugar<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">100mls double cream<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">500g white chocolate melted<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Zest of 1 lemon<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">2tbsp of lemon curd warmed in a pan so its loose and
runny<o:p></o:p></span></div>
<br />
<br />
<strong><span style="font-family: inherit;">Method</span></strong><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">As always with a cheesecake we start with the base, smash
the biscuits to a fine gravel using a food processor or in a bag with a rolling
pin.<span style="mso-spacerun: yes;"> </span>Stir the crumbs into the melted
butter and press evenly into your tin.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Put the base in the fridge while you whip up the filing.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Simply add everything to the mixer and beat together
except the lemon curd until smooth and thickened, this will take a couple of minutes so
persevere.<span style="mso-spacerun: yes;"> </span>It needs to be spreadable but
not too loose or it might not set properly. The texture of lightly whipped
cream is right.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">Spoon the filling over the base and smooth out flat.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<br /></div>
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
drizzle on the runny lemon curd and swirl through with a knife.<o:p><span style="font-family: inherit;"> </span></o:p></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
<span style="font-family: inherit;">After that not so difficult five minutes pop the
cheesecake in the fridge to set for two hours.<o:p></o:p></span></div>
<br />
while your waiting spin this LOUD its my new purchase, i cant stop playing it. I cant wait to hear it out and give it a dance.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com5tag:blogger.com,1999:blog-3710306759018874921.post-46241532003048080792012-07-27T22:21:00.000+01:002012-07-28T16:31:31.276+01:00White chocolate and preserved lemon fudgeI knocked this off from a recipe i read ages ago in a book i cant remember. Luckily i changed it, my handwritten scrawl all over the original, i always like to be imspired by what i read and put my own stamp on it, probably because i stupidly always think i can make something better haha!<br />
<br />
Right here goes, a magical mystery tour of sweet, sour and salty. Anyone who hasnt made fudge before its dead easy all you need is a saucepan, a massive bowl and a tin to put the fudge in.<br />
<br />
<strong>Ingredients</strong><br />
100g clotted cream<br />
600g caster sugar<br />
250mls liquid glucose (available from all supermarkets or chemists believe it or not)<br />
450g white chocolate<br />
60g unsalted butter room temperature, cubed<br />
100g of salted/preserved lemons finely chopped (if you cant find these just use zest of 2 lemons and 1tsp of maldon sea salt, its essential its sea salt, you can get this from most supermarkets. Preserved lemons really are awesome though so please try find them, they'll be on the shelves in a jar.<br />
<br />
<strong>Method</strong><br />
Put the cream, sugar and glucose in a pan, bring to the boil and boil for 4minutes stirring frequently. if you have a sugar thermometer is should be around 140oC<br />
Transfer to a bowl and beat on low adding the finely chopped chocolate slowly so it melts in the heat of the liquid.<br />
After this add the butter and the salted lemons (or the rind and salt)<br />
Pour the mix into a lined tray around 8 inches square.<br />
Pop it in the fridge to set overnight, or for at least 4 hours.<br />
Cut into desired shapes, dip in more white chocolate if you like.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-48019868900807937802012-07-27T21:51:00.000+01:002012-07-27T21:51:08.043+01:00Feta baked with tomato and oreganoI love this side dish, although its substantial enough to eat on a summers night with loads of bread and butter.<br />
I originally started this recipe with loads of fresh tomatoes baked with oregano and a little wine, i added the cheese later when i wanted a side dish for roast chicken that wasnt too "Sunday dinner like"<br />
<br />
<strong>Ingredients</strong><br />
<em>makes enough for 2</em><br />
<br />
1x 400g of tomatoes<br />
2 large vine tomatoes<br />
1 block of feta cheese around 100g<br />
1 pinch of chilli<br />
1 garlic clove crushed<br />
extra virgin olive oil<br />
1tsp oregano<br />
a little parmesan for the top (optional)<br />
<br />
<strong>Method</strong><br />
first you need to make a kind of quick tomato sauce.<br />
heat a little veggie oil in a pan and sweat the garlic, that means cook it without colouring or burning it, so nice and gentle.<br />
Add the chilli, oregano and tinned tomatoes, bring to the boil and simmer for 10 minutes to get all the flavours going.<br />
season to taste.<br />
Now to your baking dish, i like a nice 2 person gratin dish but pyrex is also fine and also you can make little individual ones of these if you like.<br />
Crumble the feta into the dish and pour over the tomato sauce. <br />
top with sliced tomatoes and grated parmesan and bake on 200 (gas mark 6) for 20 minutes until golden and bubbling.<br />
Serve with crusty bread for a great side dish for chicken or fish or a great starter on its own.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-18628745294930107652012-07-27T21:34:00.000+01:002012-07-27T21:34:37.271+01:00Gnocchi with squash, goats cheese and pine nutsThis is a great summer supper dish, its more substantial than you might think as gnocchi can be quite heavy, its tatties and flour after all. I always find its best to use leftover mash which is stone cold, if you make mash especially you have to wait for it to get cold and for the protein to stabilise (sounded canny clever that didnt it) it basically means it wont be sticky and sloppy.<br />
<br />
<strong>Ingredients</strong><br />
for the gnocchi:<br />
250g cold mashed potato<br />
salt and pepper<br />
100g plain flour<br />
<br />
for the rest of the dish:<br />
1 butternut squash<br />
a lick of veggie or olive oil for roasting<br />
salt and pepper<br />
goastcheese 1 standard log from a supermarket is fine<br />
a handful of pine nuts gently toasted in a dry frying pan (this is vital to develop their flavour)<br />
50g of butter melted<br />
a handful of baby spinach<br />
<br />
<strong>Method</strong><br />
Theres two main sections you need to get cracking with the gnocchi and the squash, probably start with the gnocchi, mix all of the ingredients together with a good whack of salt and pepper to your taste.<br />
take half the mix and roll it out into a thin sausage about the width of your finger, unless you have fingers like Madonna, then roll them a little thinner.<br />
Cut your fingers of dough into 1.5cm pieces and press each piece with the back of a fork to make a slight indentation. This isnt just for decoration but the grooves help tjhe sauce stick to the gnocchi.<br />
leave your gnocchi to one side covered with a teatowel and start your squash.<br />
Peel and chop into 2cm pieces, roughly, no ones going to measure but the smaller you chop them the quicker they will cook.<br />
Toss them in the oil, season and roast on 200 for 30 minutes or until tender.<br />
To cook the gnocchi get a pan of water boiling, pop some salt in and drop your gnocchi in, they will take around 2-3 minutes to cook and will float to the top once done.<br />
As soon as they are cooked you need to work quickly, drain them and immediately toss with the cooked squash and any oil from the pan.<br />
add the pine nuts, spinach, butter and crumbled goastcheese and toss everything together for a minute. No need to have any heat under the pan, there will be enough residual heat from the squash and gnocchi.<br />
There we go a nice quick supper.<br />
<br />
Once you have the basics of this recipe down you can chop and change, gnocchi with tomatoes, chilli and rocket, or with pesto, or with mushrooms and mascarpone. spring veg, creme fraiche and lemon - loads of options.Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0tag:blogger.com,1999:blog-3710306759018874921.post-9048478594768109492012-07-01T15:36:00.001+01:002012-07-01T15:49:36.475+01:00A Simple quick Curry<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Da Vinci once said simplicity is the ultimate sophistication
and I’m inclined to agree. So many people can’t make a good curry, and even
more resort to jars and tins and pre made pastes.<span style="mso-spacerun: yes;"> </span>This is a really simple quick curry recipe my
nana Perveen taught me how to make when I was younger, half my family are from
the middle east and my nana lived there for about 15 years when she met my
granda so she knows her stuff.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">This is a standard curry sauce; you can add any meat or some
butternut squash, veggies or lentils for a veggie curry.<span style="mso-spacerun: yes;"> </span>I’ll only say one thing about the meat, if
your using chicken don’t just put raw chicken in unless it’s really good
quality.<span style="mso-spacerun: yes;"> </span>It won’t taste of anything; it’ll
just be a texture in your mouth.<span style="mso-spacerun: yes;"> </span>I
always roast a whole chicken and pick the meat off, shredding it and adding it
to the curry half way through. It has so much flavour and is cheaper than
breasts as you can pick a good quality chicken up for £6 to feed 4 people and
the last I checked two breasts were pushing a fiver.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><u><span lang="EN" style="mso-ansi-language: EN;">Ingredients</span></u></span><br />
<span style="font-family: Calibri;"><u><strong>will feed 4</strong></u></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1 tsp mustard
seeds<o:p></o:p></span></span></div>
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1tsp fenugreek<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">2 chilies, sliced<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1tsp turmeric<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1tsp coriander
seeds<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1tsp garam masala<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">2 onions<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">4 cloves of
garlic chopped fine or grated<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1x 1 inch piece
of fresh ginger, chopped fine or grated<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">2 chilies,
chopped fine seeds in or out whatever you prefer<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1 tin of 400g tin
tomatoes<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1 tin of 400ml
tin coconut milk (it doesn’t make the curry taste of coconut don’t worry it
just adds richness, if you really don’t want to add it just use 2x tomatoes)<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;"> salt and pepper<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Oil<o:p></o:p></span></span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">1 bag of spinach<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">MEAT: 1 cooked
chicken, 6 raw tiger prawns per person, leftovers from your Sunday roast
beef/lamb/pork or some veggies and lentils for a veggie curry<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<u><span lang="EN" style="mso-ansi-language: EN;"><o:p><span style="text-decoration: none;"></span></o:p></span></u></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<u><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Method<o:p></o:p></span></span></u></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Get a frying pan
hot and add the mustard seeds. Once they start to pop which is about 10 seconds
put them in a bowl and add the coriander to the pan. Toast the coriander seeds
for a minute or so to release their flavors. Shake the pan to make sure they don’t
burn and again set aside to allow to cool.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Finely dice the
onion and add it to a large saucepan with the garlic and ginger and oil.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Sweat on a low
heat for around 10 minutes.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">While this is happening
crush your spices which will be cool by now.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Once they are
crushed and the 10 minutes have passed turn the heat up, add the crushed
spices, the fenugreek, turmeric, garam masla, and chili to the pan and stir
constantly over a high heat.<span style="mso-spacerun: yes;"> </span>This is an essential
stage as all spices need to be hard fried to release their potential.<span style="mso-spacerun: yes;"> </span>Literally 20 seconds will do it, stirring all
the time to coat the onions.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Season with salt
and pepper.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Add the tomatoes
and coconut milk to the pan immediately with about 100mls of water.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Give everything a
good stir.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Simmer for 10
minutes then add your meat whatever you are using. (Unless you are using prawns
as they only take minutes to cook so don’t add them until 5 minutes before the
end)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Simmer for
another 10 minutes.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">While this is
happening add your spinach to a food processor or stick blend to a puree (you
might need a little water to help you along)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">You should be
left with a green liquid sludge.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Add this to the
pan (add your raw prawns now if making a prawn curry)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Simmer for more
minutes then serve with rice, naan, whatever you like.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">All in all this
is just over 30 minutes for an authentic and totally delicious curry.<o:p></o:p></span></span></div>Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com1tag:blogger.com,1999:blog-3710306759018874921.post-20151288840654437222012-06-21T20:58:00.000+01:002012-06-21T20:58:43.021+01:00A Slice of the KingA request.....<br />
<br />
As we all know cheesecakes can be made in two ways, baked, (recipe includes eggs) or chilled / fridge set. The former is laborious, you have to bake your cheesecake in a ban marie, chill it slowly and leave it for at least 9 hours from baking to eating. The latter, can be whipped up and eaten within a couple of hours, sometimes even an hour depending on how cold your fridge is.<br />
<br />
So this ones the quick and dirty. Ive named it a slice of the king as its a peanut butter cheesecake.<br />
<br />
You'll need a loose bottom tin about 8 inches, the bigger the tin the thinner the cheesecake will be BUT the quicker it will set. You can also use a springform tin, it doesnt matter as long as your confident you can get the cheesecake out once its set.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxFWg2_T7kcszKSeuo3YoN1k7-oAfB5HKrJ1XEsowZS3zlfdvk00dKJgZsJ4Z68qG-AsxnHaXRF53CREVv8InuGFTSiQPDq06pEpuDJZjd5vuX5U7u5ngb33RPi9GdVg0WjJf72sgX_AC/s1600/pnb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxFWg2_T7kcszKSeuo3YoN1k7-oAfB5HKrJ1XEsowZS3zlfdvk00dKJgZsJ4Z68qG-AsxnHaXRF53CREVv8InuGFTSiQPDq06pEpuDJZjd5vuX5U7u5ngb33RPi9GdVg0WjJf72sgX_AC/s320/pnb.jpg" width="320" /></a></div>
<br />
<br />
Ingredients:<br />
for the base:<br />
200g chocolate digestives<br />
100g butter<br />
<br />
for the cheesecake<br />
200g cream cheese<br />
200g mascarpone<br />
100g smooth peanut butter<br />
2 packs of reeces pieces or 1 snickers roughly chopped<br />
50mls double cream<br />
100g caster sugar<br />
50g of chocolate and 50g smooth peanut butter (optional for the top)<br />
<br />
Method:<br />
Start with the base, blitz or smash the biscuits so they are small crumbs.<br />
melt the butter and stir everything together.<br />
<br />
Line your tin, whatever your using with clingfilm so it hangs over the sides.<br />
press the biscuits into the base and push down so they are well packed.<br />
chill for 10 minutes while you make the topping.<br />
<br />
For the topping it couldnt be simpler<br />
beat all the ingredients together except the chocolate.<br />
add the chocolate a few seconds from the end so its despersed through the mix<br />
the mix should be thick and billowing but NOT stiff, it should hold on a spoon and SPLAT when you jerk your wrist.<br />
<br />
Spoon the mix over the base making sure you dont get any gaps.<br />
Smooth the top and chill the cheesecake until its set, usually an hour but it can be upto 2.<br />
<br />
For the topping slowly melt the chocolate and add the peanut butter, the peanut butter should melt in the heat of the chocolate.<br />
<br />
Flick or drizzle over the cheesecake and serve!<br />
<br />
Just dinnet have a heart attack on the toilet while eating it. Its been done..Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com2tag:blogger.com,1999:blog-3710306759018874921.post-19666694629998670262012-04-24T09:59:00.001+01:002012-04-24T10:15:26.141+01:00The Origins of Northern SoulWould be interested to hear anyones thoughts....<br />
<br />
The phenomenon known today as 'Northern Soul' was originally a mixture of many things. It has grown out of an underground youth culture, that had prevailing conditions of full employment, so was optimistic, self reliant and rebellious. They - the Mods - had money to spend on entertainment, fashion and records. In London the Kings Road was a gathering place for the smart Mod set. Dance halls where packed with people stamping the floor to Dave Clark's 'Bits and Pieces' <br />
<br />
Unknowns like the young David Bowie were shown on news program's epitomising the rebellious spirit and fashion conscious youth culture. Most Mods followed 'soul' music and built a clique 'In Crowd' culture around it.<br />
<br />
In Manchester and other Northern Cities the youth followed the influences from the London scene.<br />
The white UK groups where copying American RnB and Blues artists. Groups such as John Mayalls Blues Breakers Georgie Fame and The Blue Flames and Alexis Korners Blues Incorporated etc. were following the great Bluesmen and The Spencer Davis group were doing covers of Brenda Holloway songs (Every Little Bit Hurts) The Beatles had made many versions of Motown songs and of course Chuck Berry's too. The Rolling Stones were constantly covering USA RnB releases.<br />
<br />
Mods being interested and very loyal to many of these bands started to read the sleeve notes and small writing on the record labels to find the original recording artists or song writers. This lead to a new movement, especially in the Manchester area where at clubs like the Twisted Wheel, pressure on the DJ's came from requests for original artists to be played.<br />
<br />
This coincided with Roger Eagle the DJ's love of Black American music, only the original artists, were required, and the purist soul movement began.<br />
<br />
It should be remembered that this was an active and vibrant 'scene' everything in the soul scene was happening then; the music was being released weekly. It was current and the Manchester soul scene new it and was its uk centre.<br />
<br />
Unlike today's Northern Soul Scene, this was the originator, it was vibrant active and new, and hardly retrospective; it was just 'soul'.<br />
<br />
Northern soul started at the end period of the Twisted Wheel's history, when DJ's such as Les Cockall predominated, the others had left.<br />
<br />
Taking their private record collections with them.<br />
<br />
Northern soul looks back to the 1960's seeking out 'new' unreleased or unplayed recordings. The original scene did start off the collectors and the rare record buffs, but this was because soul music in its peak period was hard to find (most 45's had to be specifically ordered, or imported from USA deleted Auction lists).<br />
<br />
Today the 'Northern Soul' scene for the most part, can tend to only recognise rare as good. This was not so at the time. Motown and Stax and others where originals at the time and played upon merit not because they where rare. Upon The later Northern Soul Scene the mainstream records that made the original scene are hardly ever heard, the Stax the Motown the Rnb etc. The music and artists that made it all begin are virtually ignored! Is it because these are not rare enough. It would appear that rarity for its own (or the DJ's sake) is the only criteria of this current backwards facing scene. Totally unlike the one in the sixties which of course was modern at that time, as it was intrinsically linked to the Mod movement - Mods where modern, the latest the coolest the greatest.<br />
<br />
Its annoying when 'Johnnie come lateley's say the wrong things like:-<br />
Russ Winstanley, who stated in an article in the Manchester Evening News (2005) That, he, being the DJ at the Wigan Casino started off Northern Soul and was teaching children in the area 'their' musical heritage.<br />
<br />
A letter in the paper the following week from Mr P. Roman a Wheel original attendee, put the record straight when he said it all began for him at the Twisted Wheel in 1964 when Roger Eagle played In The Midnight Hour by Wilson Pickett. And that Russ had it wrong the Northern Soul scene started in Manchester in the early 60's not in Wigan a decade later.<br />
<br />
Lots of books have been coming out about 'Northern Soul' many people talking about 'then' could not have been there, or at a different time or a different 'set' within that originating 'in crowd'.<br />
In the book Too Darn Soulful by David Nowell, someone comments that the Blue Note was only Ska and Reggae etc! It was, but in its final closing down times, after 1969, so proving that these people came on the scene long after the peak times. This book does inform about those early days and does explain the general scene and recognises Roger Eagle as the first great soul (blues) DJ but it gets lots of things wrong.<br />
<br />
It was Roger eagle who played great tracks 1967 at the Blue Note; ie 'CHANGES' by Johnnie Taylor a 'B ' side. Other great Stax stuff, in fact the cream of soul was known to be played only at the Blue Note due to Rogers personal collection.<br />
<br />
Other comments in the same book; like we only got USA imports in 1969 is total crap - Roger imported 45's years before! Subsequent Blue Note DJ 's followed in the same vein with 'Everybeat Of My Heart' and quite a few others.<br />
<br />
Dave Lomas (Blue Note DJ) played 'Tainted Love' there long, long before the other soul joints had heard it.<br />
<br />
On page 39 (Boogaloo Party) a Guy called 'Rob' supposedly found Major Lance! - when we had already found him years before (He did cut a track called I'm So lost) but even the Manchester group Wayne Fontana and The Mind Benders, knew of him and had copied Major Lances Um Um Um Um Um) we had long before danced at the Wheel all nighters to 'Rhythm' and 'The Monkey Time', these people were simply re-discovering sounds we had danced to and played, they came into a scene that, they then re-built, cheekily, claiming originality!<br />
<br />
Later they hyped up records to make money leading to the rise of the Wigan Casino and the rarity of newly discovered or unearthed again sixties soul recordings- a trend continuing right up to today.<br />
<br />
The crowd at the Wheel from 63 to 68 we were the originals, those after that time started the Northern Soul Scene but it was not the same as those original days it could never have captured the feeling of spontaneous originality as it happened with weekly soul track releases.<br />
<strong>taken from Manchestersoul.co.uk</strong><br />
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<br />Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com4tag:blogger.com,1999:blog-3710306759018874921.post-30858802679869018182011-11-17T19:29:00.000+00:002011-11-17T19:29:58.912+00:00Slow cooked herby lamb shoulder from This Morning<div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">A lazy Sunday dish if ever there was one. After a little prep you pop this perfectly paired duo in the oven and forget about them until suppertime. Serve this with the cabbage gratin from my accompaniments section.</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">I reckon this one is my most popular dish from This Morning and rightly so its unbelievably easy and tasty!</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz57wNDT4xD3ZIfXk6z5_fZK22cTVMJwKdW2WYiIzEaoeoKWSPzT3hObo6gHQ0Cedarox_U1Kqeq7zAbtB0gIx3Hujk4dLctlLEqOPuri3GtM9WFfYwb4tdNqyNsHNDfUIPFshtRJe_C-p/s1600/should.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz57wNDT4xD3ZIfXk6z5_fZK22cTVMJwKdW2WYiIzEaoeoKWSPzT3hObo6gHQ0Cedarox_U1Kqeq7zAbtB0gIx3Hujk4dLctlLEqOPuri3GtM9WFfYwb4tdNqyNsHNDfUIPFshtRJe_C-p/s320/should.jpg" width="320" /></a></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Ingredients</span></span></b></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1kg (approx.) boned shoulder of </span><a href="http://www.itv.com/food/recipe/Lamb"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Calibri;">lamb</span></span></a><span style="font-family: Calibri;"> or mutton (it it's rolled, unroll it)</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 400g<span style="display: none; mso-hide: all;">14oz</span> tin of chopped tomatoes</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Fresh rosemary</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Fresh thyme</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Fresh bay</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 whole head of garlic, unpeeled and bashed with a knife (to crush it but not chop it)</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">200ml<span style="display: none; mso-hide: all;">6¾fl oz</span> </span><a href="http://www.itv.com/food/recipe/Lamb"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Calibri;">lamb</span></span></a><span style="font-family: Calibri;"> stock</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">200ml<span style="display: none; mso-hide: all;">6¾fl oz</span> white wine</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Salt and pepper</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Olive or vegetable oil</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;"><strong>Method</strong></span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Preheat the oven to 150°C/gas 2. </span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Start with the lamb. Season it liberally with salt and pepper and a good lick of olive or vegetable oil. </span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Get an ovenproof, lidded pan (or casserole dish) smoking hot and seal the lamb on all sides. </span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Now add the bashed head of garlic (don’t worry about the skins), the herbs, wine, stock and bubble away for a minute on a high heat, it will smell fantastic!</span></span></div><div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;"><span lang="EN" style="mso-ansi-language: EN; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Add the tomatoes, season liberally, put a lid on the pan and place in the preheated oven for three hours minimum. The lamb can stay in for up to seven hours so don’t worry about timings as long as it's in for at least three. </span></span></div>Stacie Stewarthttp://www.blogger.com/profile/12409103414577013564noreply@blogger.com0