tag:blogger.com,1999:blog-41266095726335489212024-03-06T07:15:42.351+01:00A Travelling CookI’m a 30 something Melbournian currently based in Leipzig, Germany. I’m currently writing a romance novel set in a cooking school and running an Apartment supper club
Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-4126609572633548921.post-36569115776369988402015-03-08T18:22:00.000+01:002015-03-10T16:41:46.608+01:00Quick and easy vegan friendly meals to eat this week! <div class="separator" style="clear: both; text-align: center;">
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I've been doing a bit of an audit of my blog before I move hosting and I realised I don't have that many main meals on my blog. Which is silly as I cook dinner (and often lunch as I work from home) every day! It's easy to fall into the habit of eating toast or mashed potato or wine and cheese for dinner (especially during times when I am living alone) so to inspire me I've decided to do a weekly hosting of dinner recipes. The caveat is that they need to be vegan friendly (the vast majority of my cooking is vegan with dairy free milk and cheese, no meat, honey or animal products ), quick to make (say under 30 minutes) and not rely on any fancy equipment like a Thermomix or pizza oven. I'm listing a range of recipes that I cook fairly often. These can be made for lunch or dinner as part of a meal or a meal in themselves.<br />
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Do drop by with your recipe. If you'd like to be included, please link back to my weekly post and encourage people to view the different recipes that people submit :)<br />
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<a href="http://atravellingcook.blogspot.de/2015/02/red-beans-quinoa-and-jerk-spice-soup.html">Red beans, quinoa and jerk spice soup</a><br />
<a href="http://atravellingcook.blogspot.de/2015/01/lentil-and-green-vegetable-soup.html">Lentil and green vegetable soup</a><br />
<a href="http://atravellingcook.blogspot.de/2015/01/vegetable-quinoa-and-adobe-soup.html">Vegetable, quinoa and adobe soup</a><br />
<a href="http://atravellingcook.blogspot.de/2014/04/a-day-of-cooking-and-egg-free-quiche.html">Egg free quiche</a><br />
<a href="http://atravellingcook.blogspot.de/2014/09/quinoa-eggplant-and-mushroom-balls.html">Quinoa, eggplant and mushroom balls</a><br />
<a href="http://atravellingcook.blogspot.de/2014/08/kohl-rabi-coleslaw.html">Kohlrabi coleslaw</a><br />
<a href="http://atravellingcook.blogspot.de/2015/03/quick-quinoa-fried-rice.html">Quick quinoa fried rice</a><br />
<a href="http://atravellingcook.blogspot.de/2014/03/spicy-pumpkin-spinach-and-fetta-pasties.html">Spicy, pumpkin, spinach and almond fetta pasties</a><br />
<a href="http://atravellingcook.blogspot.de/2015/03/quick-quinoa-fried-rice.html">Quinoa, barley and pickled vegetable salad</a><br />
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<script src="http://www.simply-linked.com/listwidget.aspx?l=bbaedfc2-7871-419a-9960-06991fe0d375" type="text/javascript"></script>Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-21010034308463122342015-03-06T15:44:00.000+01:002015-03-06T15:46:00.443+01:00In my kitchen this monthOver the last month I have been busy with flat hunting (which requires a four hour round trip to Berlin each time I go to look at rentals) and recipe testing for my new Ebook. We're subletting a big flat in Leipzig right now but as previously mentioned, it has a DIY kitchen in that the renter needs to bring not only their own fridge but also benches, cupboards, sink and stove. Hence we have a sink and stove and a little fridge, but no oven. But it's ok, it forces me to be imaginative when cooking which is great. In general fresh food here lasts a lot less time than in Australia so the trend here to shop for groceries little and often is apt.<br />
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I've been busy making a bunch of recipes that either use up leftovers, bits from my pantry or are recipe tests for my next ebook of vegan soups, salads and sides. The book demonstrates that tasty cooking is possible from the smallest kitchen and all recipes are done on the stove you see above without any fancy equipment besides a 20€ stick blender. I've got a few more recipes to go but I'll be putting it out soon! Again a portion of each purchase will go to a charity, I haven't quite decided which one yet for this one.<br />
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I made these <a href="http://atravellingcook.blogspot.de/2015/02/chocolate-quinoa-rum-balls.html">chocolate quinoa rum balls</a> using leftovers:<br />
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Next, an experimental potato bake made in a fry pan. Next time I'll cut the potatoes thinner so they 'stick together' better! </div>
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Loving my new hand painted mug from Leipzig's Oxfam shop. It's the only charity shop in town (to my knowledge) that has household goods and is quite overpriced in general, so I was happy to find this for 1€. Also in the pic are my <a href="http://atravellingcook.blogspot.de/2015/02/chocolate-and-custard-wontons.html">custard and chocolate wontons,</a> ready to be cooked! </div>
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I made a lovely creamy mushroom pasta with bio cheese and soy milk and mushrooms. The pasta is actually lasagne sheets broken in half, since I've no oven I thought I may as well use them up!<br />
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Here's some food I made for our housewarming/farewell party a couple of weekends ago. The last party I had (for Australia Day), I made a load of baked dishes from my last recipe ebook like sausageless rolls and passionfruit vanilla slice. A couple of gluten free people turned up late only to find most of the gf food had already been eaten which was annoying! It was a great party. </div>
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This one by comparison was smaller, just a few friends so I made tofu rice paper rolls, guacamole, fried polenta bites with homemade pesto and of course chips! German people love chips, paprika flavoured ones are the most common here. It's also customary for people to serve lots of sweet things at parties in Deutschland which we tend to forget, solved when one of our friends turned up with a big bag of sweets! </div>
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Here's some photos to show the less than glamourous side of food photography. It includes dried mushrooms (not cheap), tofu which I used to fill dumplings, homemade cheese and other bits and pieces. You can see from the second picture that photography can be less than glamourous! The lack of light here doesn't help, being winter/spring it's still very dark most days. </div>
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Who could resist party gurken! </div>
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And lastly proof Gurken are serious business here, check out the billboard below (not the best pic, it was 10:30 pm at night). </div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i><span style="background-color: white; line-height: 29.25px; text-align: justify;">That's most of the activity in my kitchen this month. Make sure you pop over to Celia’s at </span><a href="http://figjamandlimecordial.com/2015/03/01/in-my-kitchen-march-2015/" style="-webkit-transition: all 0.1s ease-in-out; background-color: white; border: none; box-sizing: border-box; color: #eb6c5b; line-height: 29.25px; text-align: justify; text-decoration: none; transition: all 0.1s ease-in-out;" target="_blank" title="Fig Jam &amp; Lime Cordial">Fig Jam & Lime Cordial</a><span style="background-color: white; line-height: 29.25px; text-align: justify;"> to see what is happening in other kitchen’s around the world.</span></i></span></div>
Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com8tag:blogger.com,1999:blog-4126609572633548921.post-83316839494607317332015-03-05T15:31:00.003+01:002015-03-05T15:50:39.972+01:00Quick quinoa 'fried rice'<div class="separator" style="clear: both; text-align: left;">
Sometimes you just want a really simple dish, and this is where quinoa comes in. It's easy to use, has a lovely nutty flavour and lends itself to a range of sweet and savory cuisines. I had some asian ingredients leftover from making soup and rice paper rolls so I decided to make a quick lunch. It took about 15 minutes max and was a great, tasty filling meal on a cold day. You could certainly add any leftover veggies, tofu or tempeh you have handy. </div>
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<i>Ingredients</i><br />
<ul>
<li>1 cup quinoa</li>
<li>1/3 cup frozen peas</li>
<li>1/3 cup sweet corn kernels</li>
<li>1/4 capsicum diced</li>
<li>1 spring onion diced</li>
<li>1/2 cup hot vegetable stock</li>
<li>handful bean shoots</li>
</ul>
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<u>Dressing:</u><br />
<ul>
<li>1 garlic clove finely diced</li>
<li>1/2 teaspoon garlic, finely diced</li>
<li>2 tablespoons tamari sauce</li>
<li>1 teaspoon peanut oil</li>
<li>1 red chilli, finely diced (optional)</li>
<li>1teaspoon Sriracha (chilli sauce)</li>
</ul>
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<i>Instructions</i><br />
<ol>
<li>Add quinoa to a dry warm fry pan and cook until fragrant and lightly browned. </li>
<li>Add 1 cup water and bring to the boil for 5 minutes.</li>
<li>Add peas and vegetable stock.</li>
<li>Stir and top with a lid and turn off the heat. Leave for 5 minutes whilst you make your dressing</li>
<li>Add dressing ingredients to a jar, pop the lid on and shake. </li>
<li>Add corn, spring onion and bean shoots to the quinoa and mix through with a fork. </li>
<li>Stir through dressing and serve.</li>
</ol>
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<br />Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-42445234295497976702015-02-26T16:13:00.001+01:002015-02-27T13:44:22.835+01:00Moving to Berlin: Part 1 It's been a busy week for me. As mentioned in my last <a href="http://atravellingcook.blogspot.de/2015/02/food-for-thought.html">Food for thought</a>, Chris has started his dream job in Berlin this week. However the last weekend before he started he was asked to work in Austria for the first week so I've been flat chat trying to organise Berlin rental viewings. I went to Berlin yesterday and saw four places.<br />
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I thought I would document a little bit about our challenges/experiences moving to Berlin as they happen. It might be of interest of helpful to anyone who is considering the same move. If you read anything about renting in Berlin, all you hear about is how difficult it is, especially for expats. It's worth stressing that we are already living in Leipzig and have our apartment until the end of April though we/I will move as soon as we find a place and have everything finalised, keys in hand. We've been living in furnished rentals up until now, so we will have to buy bed and all the other furniture!<br />
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We are looking at Prenzlauer Berg, Neuköln, Tempelhof and Kreuzberg as potential places to live. I have made lots of enquiries yet most vacancies seem to be in P'berg.<br />
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Part of moving is making lots of enquiries (in Deutsch). Today I have made one phone call and received two. Doesn't sound like much but it is a big deal when you are learning a language. I've finished A2 and yet to finish B1. I generally understand some of what people are saying, probably less than half to be honest. Of course context helps so you can get the gist. It's worth mentioning this in case other people don't speak much Deutsch. I have been learning for 6 months but we only did half an hour in this time on phone calls so they are still quite difficult for me. It's harder to understand what someone is saying without visual cues, all you can do is pick out the words you know and make an estimated guess. Ironic, I used to be a crisis counsellor volunteer supervisor so I was quite comfortable talking on the phone!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BL5f4XTFc3hpnF-tU_jHRz1skdRWaEfuTsJYAGw8KGQid4z-Ejmrm9UBmSbhc8Sw9ehn9vUxBjdFLkVWicIddd_4kwg16dDWsWQJpGk1gNfKsTbc1BeMwRvBUqbe06AlRVaYFhxo_z4/s1600/2015-02-25+07.38.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BL5f4XTFc3hpnF-tU_jHRz1skdRWaEfuTsJYAGw8KGQid4z-Ejmrm9UBmSbhc8Sw9ehn9vUxBjdFLkVWicIddd_4kwg16dDWsWQJpGk1gNfKsTbc1BeMwRvBUqbe06AlRVaYFhxo_z4/s1600/2015-02-25+07.38.31.jpg" height="320" width="240" /></a><br />
<i><span style="font-size: x-small;">This is the car wash next to the bus station, I love the logo! </span></i><br />
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I always get the bus to Berlin from Leipzig as it's half the price of the train ticket although it takes twice as long (two hours). As an Australian, that kind of travel is nothing! I boarded the bus yesterday at 5:35am and read a bit then fell asleep. We had a rather eccentric bus driver who woke everyone up 15 minutes before our destination by singing on the speaker and saying something about health. I arrived in Berlin about 7:45 ready to travel to my 9am appointment. I'm not completely <i>au fait </i>with Berlin so I needed a bit of travel time. I was pleased to be able to help a new visitor to Berlin with their train ticket :).<br />
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The first place was in Prenzlauer Berg. The second time we stayed in Berlin many years ago we stayed in this suburb. It's a previously East German DDR suburb, but it's pretty much unrecognisable given the plethora of bright cafes, shops and markets. This is a suburb for children, with loads of parks, children's clothing shops and child care centres. I can understand how it makes some people's teeth gnash with cries of gentrification, it really is <i>lefty monied hippie meets hipster. </i>To give a Melbourne (Australia) reference it's more Fitzroy than Coburg. It's monied so you'll sit in a real seat not a milk crate whilst enjoying your craft beer/cafe and vegan cake.<br />
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The apartment was a good location, not too far from Mauer Park but sooo dark. All the light fitting had been ripped out (the thought of dealing with a sparky in Deutsch would be another challenge for me). Further, each of the rooms had the old coal heaters still installed (but presumably defunct) which I can't help finding rather creepy. They are certainly nice from a retro view but I found them rather creepy to be honest. Doesn't it make you think of WWII? Notably they were not featured in any of the photos on the real estate site...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmccQDO19y1aPxDcgBkr8jukyT6Tfxsahf_z1ZsVvW02maT0ykPDhqAaGE3eSiU0Di34acB2NTL_q5We7V2XKo5v3meHcDW4rvPpKVjQ2VVjiJxw8HomzQ3Mx8su9lFWjmL0u_vxTAwg/s1600/2015-02-25+09.00.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmccQDO19y1aPxDcgBkr8jukyT6Tfxsahf_z1ZsVvW02maT0ykPDhqAaGE3eSiU0Di34acB2NTL_q5We7V2XKo5v3meHcDW4rvPpKVjQ2VVjiJxw8HomzQ3Mx8su9lFWjmL0u_vxTAwg/s1600/2015-02-25+09.00.33.jpg" height="400" width="300" /></a><br />
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As<a href="http://atravellingcook.blogspot.de/2014/09/kitchen-appliances.html"> I've mentioned earlier</a>, it is common in Deutschland to rent apartments without fitted kitchens. A kitchen may have anything from nothing except holes in the wall to an oven, sink, benches (if you are lucky). Several places (including this one) I saw had a lid on the stove tops which I thought a great space saving device although I assume it's not meant as a permanent fixture. Some places have no light fittings or floor boards, the renter has to bring their own.<br />
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The second apartment was basically my dream apartment. Gorgeously light with brand new floor boards, large rooms and a little courtyard patio which would be perfect for a little kitty to sun itself. I miss Mr P terribly and can't wait to get a fat lady cat from the animal shelter to love. The real estate staff person spoke English and she kindly gave me some advice for getting an apartment in Berlin. It was really appreciated, as i have mentioned previously, I am constantly blessed by the kindness of Deutsch people. (Every day I meet someone in my day to day life who makes me life as an expat better).<br />
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The next wohnung was actually a sublet via the Ebay classifieds but wasn't advertised as such which was a bit annoying, so I won't go into it too much. I got lost on the way and was very late which is annoying for all concerned but the tenant was gracious about it.<br />
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The fourth was in an up and coming Berlin area. Fifth floor walk up with a rather narrow staircase which would make moving hell. Nice 3 room place (as in 2 bedrooms and a living room) although you'd struggle to fit a double bed in two of those rooms). Lovely big brand new kitchen.<br />
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I've since spoken the woman from the second property and she's advised me to submit our CV's and the last three pay slips (bit hard when you are self employed as they don't exist) with our application. So far we've included:<br />
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<ul>
<li>Introduction letter (in Deutsch) detailing a little about us</li>
<li>Work contracts (I am doing a little contract editing work but not that much)</li>
<li>Bank statements</li>
<li>Photocopy of our passports</li>
<li>Photocopy of my Aufenthaltskarte (basically a residency card that gives me living and work rights) </li>
<li>Mietschuldenfreiheitsbescheinigung (Rent arrears freedom certificate. We've subletted since we came to Deutschland so we have a letter from landlord indicating we caused no damage and owe no money) I still don't understand why Deutsch words are so long! </li>
</ul>
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We are due to get SCHUFA credit reports (these basically verify that you have no debts). I tried to apply for ours online but have been unable to complete the forms online (keep getting an error notice) so I am visiting a Buro to get one tomorrow.</div>
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Chris is back from Zurich tomorrow so we are visiting three-four properties on Saturday before he flies off the Spain. We'll keep you posted. </div>
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<span style="font-size: x-small;"><i> Ping pong tables in one of the public spaces in Prenzlauer Berg. </i></span>Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com6tag:blogger.com,1999:blog-4126609572633548921.post-91471272712916689012015-02-23T19:58:00.000+01:002015-02-24T01:48:54.423+01:00Chocolate and custard wontons<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9a1Tbf1ArNrSyYF2I1efwQgbk5tZYgsMuyDsMUzY-wphZGHFehckpHlLmM7FZ6GJLPaOS6grWWUscqGnKFzXkiIKyVHkeRbLbw4unGE75zXvvbV1evxRBZa3cQNLeFdrv8DnxQMyPYc/s1600/_DSC0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9a1Tbf1ArNrSyYF2I1efwQgbk5tZYgsMuyDsMUzY-wphZGHFehckpHlLmM7FZ6GJLPaOS6grWWUscqGnKFzXkiIKyVHkeRbLbw4unGE75zXvvbV1evxRBZa3cQNLeFdrv8DnxQMyPYc/s1600/_DSC0131.JPG" height="333" width="400" /></a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Nutella and other types of chocolate spread are very popular here in Germany. Spread over fresh bread or toast, its a rich, sweet delight that is liable to leave someone in a food coma, especially if the chocolate spread is eaten directly from a jar, not that I would do anything like that, ahem... You can buy vegan versions (as most chocolate spreads contain milk powder) but it's actually really easy to make your own if you can get nuts affordably, I've even made it before with sunflower seeds with good results. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I had some wonton wrappers leftover from making soup so I decided to make some sweet wontons for dessert. These are quick and easy to make, providing you have ready made chocolate spread and custard on hand for filling. I don't do a lot of frying for my recipes but I don't have an oven at the moment or I probably would have baked these after brushing them with some oil. I made both chocolate and custard wontons. You could of course, just make one or the other, both are delicious! </span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></i><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 packet of wonton wrappers</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">'Nutella' (see below)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Custard ( I used <a href="http://atravellingcook.blogspot.de/2015/02/portuguese-custard-tarts.html">this </a>custard recipe from my portuguese custard tarts)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Oil for frying</span></li>
</ul>
<ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAIImz8Q4upOUUl2yPrV74Qf8FwR_CfK-CrASWsqV88VupO9zwfeUhycJL-HI6HelzqNb7EMX3tnKP3PcV3vF4BMAVNWDTS1CvqCyAEkRN2ywgTKYz45xd-veeBYS1_ZoURIMI-hf11Q/s1600/won.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAIImz8Q4upOUUl2yPrV74Qf8FwR_CfK-CrASWsqV88VupO9zwfeUhycJL-HI6HelzqNb7EMX3tnKP3PcV3vF4BMAVNWDTS1CvqCyAEkRN2ywgTKYz45xd-veeBYS1_ZoURIMI-hf11Q/s1600/won.jpg" height="400" width="360" /></a></span></div>
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<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1"> </span><b>Make dumplings: </b></span></div>
<ol class="ol1">
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Place wonton wrapper on table (a plastic surface or a board is easiest for folding) </span></li>
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Place a teaspoon of custard or 'Nutella' in the centre of each wonton. You want to fill half your wontons with ‘Nutella‘ and half your wontons with custard. </span></li>
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Wet edges of wrapper and fold and seal the edge together, crimping lightly as you seal. </span></li>
</ol>
<div class="p2">
<span style="font-family: Arial, Helvetica, sans-serif;">To cook:</span></div>
<ol class="ol1">
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Heat oil to medium high heat</span></li>
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Add wontons, making sure not the crowd the pan.</span></li>
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Fry on one side, then turn and fry until cooked.</span></li>
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Drain well on absorbent paper</span></li>
<li class="li3"><span style="font-family: Arial, Helvetica, sans-serif;">Allow to cool and dust with icing sugar</span></li>
</ol>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Nutella recipe</span></b><br />
<ul class="content ingredients-list" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-top-color: rgb(255, 255, 255); border-top-style: solid; border-width: 3px 0px 0px; box-sizing: border-box; color: #191919; font-size: 16px; line-height: 25px; list-style-position: inside; margin: 0px; padding: 16px 32px; vertical-align: baseline;">
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups hazelnuts</span></li>
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla essence/powder</span></li>
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup brown sugar</span></li>
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cacao</span></li>
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp hazelnut oil (or oil of choice)</span></li>
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp oat milk</span></li>
</ul>
<div>
<span style="color: #191919; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 25px;"><i>Instructions:</i></span></span></div>
<div>
<ol>
<li><span style="color: #191919; line-height: 25px;"><span style="font-family: Arial, Helvetica, sans-serif;">Soak hazelnuts overnight in water to make blending easier</span></span></li>
<li><span style="color: #191919; line-height: 25px;"><span style="font-family: Arial, Helvetica, sans-serif;">Add to a blender with all the ingredients and blender until thick and creamy. Add a little oat milk if needed.</span></span></li>
<li><span style="color: #191919; line-height: 25px;"><span style="font-family: Arial, Helvetica, sans-serif;">Store in a jar in the fridge, if it lasts that long!</span></span></li>
</ol>
</div>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-4075745725971490602015-02-18T15:34:00.001+01:002015-02-18T19:14:22.724+01:00Chocolate quinoa rum balls <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2YYR3k7Y1md8P-m2D9-P2H7G1i5fQtNegYo-h_7R0i0u5_qoo-IfGZ4JeHWBbtZh7JUkEzI2QCBElfeQU3UriDn_-CHT1TfG8XeNuW9BQkftzH9y_nZ8pEAr45c3MzqIJyAvOy79nxc/s1600/2015-02-18+15.01.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2YYR3k7Y1md8P-m2D9-P2H7G1i5fQtNegYo-h_7R0i0u5_qoo-IfGZ4JeHWBbtZh7JUkEzI2QCBElfeQU3UriDn_-CHT1TfG8XeNuW9BQkftzH9y_nZ8pEAr45c3MzqIJyAvOy79nxc/s1600/2015-02-18+15.01.00.jpg" height="355" width="400" /></a></div>
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I have a heap of bits and pieces in my food cupboard that I would normally use to make cakes or biscuits. Alas in my current apartment there is no oven. So I decided to make an adult version of rum balls. If you have a decent blender then you can certainly blend the mix to reduce the need to pre-soak the dates-I won't have a blender until I move to Berlin. The rum is of course optional and can be replaced by water, although it makes a quick snack into a lovely adult dessert for a dinner party.<br />
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<i>Ingredients</i><br />
<ul>
<li>12 dried dates, seeds removed</li>
<li>1/2 cup quinoa (if grain free you could use flaxseeds and linseeds)</li>
<li>1 cup water (to cook quinoa)</li>
<li>1/4 cup almond meal</li>
<li>1/4 cup coconut flakes (or coconut sugar)</li>
<li>2 tablespoons cacao powder</li>
<li>1 tablespoon plant oil (I used coconut oil but any would work ok)</li>
<li>2 tablespoons rum </li>
</ul>
<i><br /></i>
<i>Instructions</i><br />
<ol>
<li>Soak dates in hot water over night. Drain.</li>
<li>Dice dates in small pieces (scissors work really well) and place in a mixing bowl</li>
<li>Dry fry quinoa until it changes colour (about 2-3 minutes)</li>
<li>Add water and cook quinoa on a low temperature for 5 minutes, will be softer but still have a little bite.</li>
<li>Drain and add to the dates. </li>
<li>Add the almond meal, cacao powder, olive and rum and stir well until all ingredients are well combined. </li>
<li>Place mix in the fridge for an hour to make it easier to roll.</li>
<li>Take about a tablespoon of the mix and roll into balls.</li>
<li>Roll the balls in coconut flakes and store in a sealed container in the fridge or serve.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYC0u7PXoZ2V9vrtkFKeOe_mTC9yV28faf5w60iLKNQc_DjNBi9Nfuu2tX6MQM9JAnVJcbwaZcRX1Vj35yioM21w6JF3IfFfYw_6dD9lX1yhz95-t_3-IGN_kURHiNHc6Xy3KAHBndWjE/s1600/2015-02-18+15.00.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYC0u7PXoZ2V9vrtkFKeOe_mTC9yV28faf5w60iLKNQc_DjNBi9Nfuu2tX6MQM9JAnVJcbwaZcRX1Vj35yioM21w6JF3IfFfYw_6dD9lX1yhz95-t_3-IGN_kURHiNHc6Xy3KAHBndWjE/s1600/2015-02-18+15.00.51.jpg" height="400" width="315" /></a></div>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-5268848045940202762015-02-14T20:20:00.002+01:002015-02-15T08:47:20.280+01:006 Food trends I am completely over and 6 I am eagerly awaiting <div class="separator" style="clear: both; text-align: left;">
Every so often food trends come and go from sun-dried tomatoes to focaccias to cupcakes and cronuts. Heck I've even been guilty of falling prey to the donut trend, making my own rather tasty <a href="http://atravellingcook.blogspot.de/2014/07/vegan-oven-baked-donuts.html">vegan baked donuts</a>. As I write recipes and read food blogs, sometimes I see the same recipes again and again. They are usually exclaimed over as though no one else has over made them quite so good, but only the next day you'll see another recipe pop up for raspberry and chia jam or mango and chia seed pudding. </div>
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I know that food trends, especially in vegan cooking, come from a desire to abstain from particular ingredients or an inability to eat certain food due to severe allergies. It's great that people take the time to be inventive and create new food combinations. I don't have to like all of them. Heck, I love quinoa and I'm not ashamed to admit it. I even made a <a href="http://atravellingcook.blogspot.de/2015/01/gluten-free-cauliflower-pizza-base.html">cauliflower pizza base</a>! But it's when I see them so many times that I start thinking that I wish they'd disappear....</div>
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<b>Massaged kale</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLVDkagIuN1Iz0yxVIyQfyY1dALnrwxnIFrCk1aeN3ScbCZeGE5eIdwLb0xTJ92mEydrOoE5D07jZQppFNbQDyAuOUNx_lucRcSRniLSYB5B1aI6KO6UBAdF9JgZ-yqw4bR8M2frbPMw/s1600/5048814321_ee9f5f2dbd_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br class="Apple-interchange-newline" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLVDkagIuN1Iz0yxVIyQfyY1dALnrwxnIFrCk1aeN3ScbCZeGE5eIdwLb0xTJ92mEydrOoE5D07jZQppFNbQDyAuOUNx_lucRcSRniLSYB5B1aI6KO6UBAdF9JgZ-yqw4bR8M2frbPMw/s1600/5048814321_ee9f5f2dbd_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLVDkagIuN1Iz0yxVIyQfyY1dALnrwxnIFrCk1aeN3ScbCZeGE5eIdwLb0xTJ92mEydrOoE5D07jZQppFNbQDyAuOUNx_lucRcSRniLSYB5B1aI6KO6UBAdF9JgZ-yqw4bR8M2frbPMw/s1600/5048814321_ee9f5f2dbd_b.jpg" height="266" width="400" /></a></div>
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<span style="font-size: x-small;"> Image from </span><a href="https://www.flickr.com/photos/kimclit/5048814321/in/photolist-7L2dUj-bduQZz-heGntZ-dKpHJa-a3WeEg-hthJCu-ahjeFG-8G9uAM-8LVcBp-dCtM1E-e91nKQ-eKypkD-7PVqjT-fyDkUx-o3Qtq7-ac2Kve-awY9sD-bxQU4V" style="font-size: small;">here</a><span style="font-size: x-small;"> via Creative Commons</span></div>
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Rubbing a bit of brassica (part of the cabbage family) in coconut oil until it until it resembles salad that's been sitting in the bottom of the salad bowl marinading in italian salad dressing at a family barbecue in the sun for the better part of a day? Yuck. Where I live you can't actually buy kale except for one week a year.<br />
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<b>Kale chips</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbidYEh6yiIh-rKFy_X-38nuRTEnaU3o_4QkyPnzgM9WHXrvSh5UCNBSxD77ew1waDADyAfLHYGI03gnLgakZ0kI78MN-RmRqvZgJGqvFhxJgATNJ5uNEeFbvuwjAHxVHSs35TBZT7UM/s1600/8562907329_2c4b55321a_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbidYEh6yiIh-rKFy_X-38nuRTEnaU3o_4QkyPnzgM9WHXrvSh5UCNBSxD77ew1waDADyAfLHYGI03gnLgakZ0kI78MN-RmRqvZgJGqvFhxJgATNJ5uNEeFbvuwjAHxVHSs35TBZT7UM/s1600/8562907329_2c4b55321a_o.jpg" height="400" width="400" /></a><br />
<span style="font-size: x-small;"> Image from </span><a href="https://www.flickr.com/photos/ijokhio/8562907329/" style="font-size: small;">here</a><span style="font-size: x-small;"> via Creative Commons</span><br />
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Sorry, they're just not the same as potato chips. Or even as good as beetroot chips. There's something about them that catches in the back of my throat, combined with the smell of nutritional yeast that, as much as I love the stuff, reminds me of vitamin B tablets.<br />
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<b>Chia pudding</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCAAa_zepoQ5_ahKPqPblIx997aC3SADAdPdNs5RQnDUTP9iMxCZYsYNAy1srFsRE97Enw6oTojzUXMEgQ3iGslzSw8WpamSn_fyb4JjMviMb9dHDFpqqyGlJ03NQGes3ASptc-qYQxQ/s1600/14064577967_ade8dba9bf_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCAAa_zepoQ5_ahKPqPblIx997aC3SADAdPdNs5RQnDUTP9iMxCZYsYNAy1srFsRE97Enw6oTojzUXMEgQ3iGslzSw8WpamSn_fyb4JjMviMb9dHDFpqqyGlJ03NQGes3ASptc-qYQxQ/s1600/14064577967_ade8dba9bf_k.jpg" height="263" width="400" /></a><br />
<span style="font-size: x-small;"> Image from </span><a href="https://www.flickr.com/photos/tehchix0r/14064577967/in/photolist-82HvjL-82Ein4-82Hugj-qY1uQ8-qYaqg4-qFAUty-qFAUxS-qFGXMK-q2nGCB-q2nGGe-qVSfLj-q2abcS-qY5FXb-qYaqqT-qFGXHg-q2abfh-qFAUCS-niDj5g-5y7wuL-5y37ZT-5y34gK-5y34nH-5y7sJC-nqQD2z-bovrXM-nXZ4TG-ek6asQ-7KGL3Y-e7aeTp-g2xbhw-aK6LJi-f8GMMX-cc4yPE-oLs3h1-qQA9JC-f2XjGP-k2wikC-jXvsSR-k7Q4H2-o23F99-neDEyv-i8he7X-i8hqHy-i8hqWE-i8heTX-i8hf72-aywCZ1-eYiHmT-f6hNf1-ed1vYU" style="font-size: small;">here </a><span style="font-size: x-small;">via Creative Commons</span><br />
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Yes, it's healthy and an alternative to creamy, high fat desserts. But after they've been soaking a while, chia seeds resemble frogs eggs turning into tadpoles, all slimy. Did you ever study those at school? I did. It was a little bit creepy.<br />
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And don't get me started on chia jam, whilst it has it's place, in my humble opinion it's not as good as my <a href="http://atravellingcook.blogspot.de/2014/12/pear-and-vanilla-bean-jam.html">pear and vanilla </a>or <a href="http://atravellingcook.blogspot.de/2014/07/strawberry-fields-forever-strawberry.html">strawberry and rosewater jam</a>. Just saying.<br />
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<b>Brussel sprouts</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8isbrBppkE4g0y9whtZaxsLRIK76TwO7ZbWIn70zvgssjxHd-rE8uLpM70u3gomSS7erhtl8oPtVS6lkm36Q3lUEUB0i5inheoAgjytAZv-lEWtNZ20gfUsHFNGhDahG1lhshqWNVTU/s1600/Golden-Crusted-Brussels-Sprouts-Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8isbrBppkE4g0y9whtZaxsLRIK76TwO7ZbWIn70zvgssjxHd-rE8uLpM70u3gomSS7erhtl8oPtVS6lkm36Q3lUEUB0i5inheoAgjytAZv-lEWtNZ20gfUsHFNGhDahG1lhshqWNVTU/s1600/Golden-Crusted-Brussels-Sprouts-Recipe.jpg" height="266" width="400" /></a><br />
<span style="font-size: x-small;"> Image from <a href="http://glamradar.com/a-vegetarian-traditional-christmas-dinner-menu/">here</a> via Creative Commons</span><br />
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Brussel sprouts are very popular in Germany and as cheap as carrots and cabbages. But if I see another recipe for brussel sprouts fried or baked with oil, garlic and salt and pepper (with or without nuts and bacon). Surely everyone has worked these out by now that these go best fried rather than boiled within an inch of their lives like in years gone by?<br />
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<b>Green juice smoothies</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTbJzhv0tUz9rQNNclD4u1C6cCu69I_k3Ef3tGhq1WOIbpSuiVU7fNVI7inPPvLB_YAir0NXt6IUVhSSR88Gi0FaLh8x3Og_8ytWo-rqNduBkEfDiP7dRQvcgfu7Jv8XsiiHNmElWZzo/s1600/green-456839_640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTbJzhv0tUz9rQNNclD4u1C6cCu69I_k3Ef3tGhq1WOIbpSuiVU7fNVI7inPPvLB_YAir0NXt6IUVhSSR88Gi0FaLh8x3Og_8ytWo-rqNduBkEfDiP7dRQvcgfu7Jv8XsiiHNmElWZzo/s1600/green-456839_640.jpg" height="266" width="400" /></a><br />
<span style="font-size: x-small;"> Image from <a href="http://pixabay.com/en/green-smoothie-spinach-lifestyle-456839/">here </a>via Creative Commons</span><br />
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Yes, I know, you have an amazing blender (the maker of which sponsors your blog posts according to your disclaimer). And I have no longer got a blender since I moved house so I am poorer than you and cannot make smoothies or juices anymore. But do you have to make another post every time you replace spinach with kale or blueberries with raspberries? Here in Germany you can buy cabbage juice at the supermarket by the carton. That's hardcore.<br />
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<b>Two ingredient ice cream</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRVAVc_XtIOrVTrFUwT2AQdNTqyOXMWhs8dRWsF3GD9t_sAly19YQlcpd0nMNGyFgvSrSkR02cYiQpyabj2F8PgSUo8Xd6Q_UoBkpH_uvLgZ6g5jOM55Sg_vqltXFJBqu2FaLkHWOQS0/s1600/11281688526_7c362487ba_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRVAVc_XtIOrVTrFUwT2AQdNTqyOXMWhs8dRWsF3GD9t_sAly19YQlcpd0nMNGyFgvSrSkR02cYiQpyabj2F8PgSUo8Xd6Q_UoBkpH_uvLgZ6g5jOM55Sg_vqltXFJBqu2FaLkHWOQS0/s1600/11281688526_7c362487ba_k.jpg" height="400" width="285" /></a><br />
<span style="font-size: x-small;"> Image from <a href="https://www.flickr.com/photos/djwtwo/11281688526/in/photolist-ibVAX9-9B8Nth-fm38o3-4t4yyU-fTqWjG-2tr5R6-4Bk4kx-gUYUb-e7Csj3-9z2RTb-arQ19i-5uKfCL-dXnNH-7JbYZ5-5YyxKC-c9cSRf-GczkT-9K4b7T-9Ycj5J-2PK8r">here </a>via Creative Commons</span><br />
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You've discovered this amazing way to make ice cream, so much so that you went and bought an ice cream maker. And you're going to share it with all of us. If I read a little further I will invariably discover that your magic ingredient is either bananas or coconut milk. Sometimes you even go crazy and use both! I have made ice cream both ways and it invariably taste like either bananas soft serve or coconut soft serve. Not surprising really.<br />
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<b>6 Food trends I am eagerly awaiting</b><br />
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<b>Poutine</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVSBe5Wq6luOQuA9wkrTnfn677LJRmY2lzxAOxi_gCg_csYZYdr7TjMluR8XdV_HuNfjl5h5yk_ER-k8XPBy7wXnLnCGagKGfQncLGFCqKPJMxbgt_wryKuPkzKRzM172YavYPV4wgJI/s1600/702px-Poutine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVSBe5Wq6luOQuA9wkrTnfn677LJRmY2lzxAOxi_gCg_csYZYdr7TjMluR8XdV_HuNfjl5h5yk_ER-k8XPBy7wXnLnCGagKGfQncLGFCqKPJMxbgt_wryKuPkzKRzM172YavYPV4wgJI/s1600/702px-Poutine.JPG" height="273" width="320" /></a></div>
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<span style="font-size: x-small;"> Image from here via Creative Commons</span></div>
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Hot chips with cheese curds and gravy. How could it be wrong? I tried it first in Montreal at the Jazz Festival, then was a regular at Melbourne's <a href="http://www.lordofthefries.com.au/">Lord of the Fries.</a> So good.<br />
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<b>Linner</b><br />
Like brunch but later and far boozier.<br />
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<b>Sunday roasts in restaurants for lunch</b><br />
Roast meat/nuts/tofu, roast veg, greens and gravy. A staple at British pubs and occasionally in Australia. Not so much in Germany unless you want the ubiquitous pork and potatoes that you can also get any other day, any time.<br />
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<b>More smaller serve recipes</b><br />
Single unit dwellings are a thing. Many of us are couple or not but happily child free. We can end up eating that same dish three days in a row. Not everyone has much freezer space. That said, I've seen recipes for a single chocolate chip cookie, these make me sad.<br />
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<b>More local fruits and vegetables</b><br />
Since moved to Germany I've fallen in love with <a href="http://atravellingcook.blogspot.de/2014/08/kohl-rabi-coleslaw.html">kohlrabi</a> and Schwarzwurzel (salsify). Back in Australia I loved bok choy, choy sum and chinese broccoli, (not so accessible except in asian grocers here) not to mention Lychees and Dragonfruit from Queensland. It's fun to try things you haven't had the opportunity to eat much of, or in turn cook your favourites in a new ways using local ingredients.<br />
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<b>More supperclubs and potlucks. </b><br />
I've loved running a supper club for the last 6 months. I love the way that food can bring people together, especially those who might otherwise be socially isolated or lacking the opportunity to meet new people. People have been creating websites and apps to bring people together all around the world, but what is needed most is for people to open their homes and give it a go. It's fun and a great way to move out of our comfort zone and challenge yourself.Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-43157052474800659052015-02-13T15:28:00.000+01:002015-02-13T15:37:14.744+01:00Food for thought<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I've been pretty busy with moving to our new apartment. The ridiculous situation is that the week we moved, Chris was offered a job in Berlin, so we'll be going to Berlin in a few weeks! I'm really sad to be leaving all my good friends here in Leipzig but the sad reality is that jobs here are few and far between (unless you work as a translator or in an in demand sector like engineering and have fluent Deutsch) and I can only live off my small savings for a few more months. I'll hopefully also have more success in teaching workshops in Berlin and doing my other bits and pieces.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I've been quite busy with my Sprachschule</span><span style="font-family: Arial, Helvetica, sans-serif;"> and I'm looking forward to having a week off next week. We've been learning about each other families (in Deutsch </span><span style="font-family: Arial, Helvetica, sans-serif;">natürlich) and it's always challenging talking about my family. We showed each other family photos and I shared photos of David and Mr Pablo, whilst yes, my twin and cat are deceased, I still feel them in my heart. A lot of people felt quite teary and homesick for their loved ones, it's the side of expat life that no one really sees that much.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm also planning my next little recipe ebooks and looking forward to working on them in more detail. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">p.s. I'm starting a newsletter to coincide with my new website. It'll be maybe once a month at most with a few new recipes and bits of pieces. Nothing spammy. Maybe you'd like to sign up? There's a box on the right hand corner of my blog, can you find it ok? </span><br />
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<b><u><span style="color: black; font-family: Arial; font-size: 12.0pt;"><br />
Things I am reading:</span></u></b><span style="color: black; font-family: Arial; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: Arial; font-size: 12.0pt;"><br />
<a href="http://www.seriouseats.com/2014/08/simpler-entertaining-friday-night-dinners-end-loneliness-how-to-build-community-after-having-kids.html">Friday
night meatballs, how to change your life with pasta</a>, Lucy Gray,<span class="apple-converted-space"> </span><i>Serious Eats</i><o:p></o:p></span></div>
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<i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><br />
</span></i><span style="color: black; font-family: Arial; font-size: 12.0pt;">I love
this story so much, to me it sums up so much about building community and
friendship around food and the home. It's why I started the<span class="apple-converted-space"> </span><a href="https://www.facebook.com/apartmentsupperclubleipzig">Apartment Supper
Club</a><span class="apple-converted-space"> </span>here in Leipzig,
something I definitely want to continue in Berlin, albeit in a different
format. <o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; margin-bottom: .0001pt; margin: 0cm; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<span style="color: black; font-family: Arial; font-size: 12.0pt;"><br />
<a href="http://www.newstatesman.com/culture/2015/01/privileged-are-taking-over-arts-without-grit-pop-culture-doomed">The
privileged are taking other the arts; without the grit, pop culture is doomed,</a><span class="apple-converted-space"> </span>Stuart Maconie,<span class="apple-converted-space"> </span><i>New Statesman</i><o:p></o:p></span></div>
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<i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><br />
</span></i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><a href="http://www.theguardian.com/society/2015/jan/31/i-quit-my-job-to-set-up-commune">I
quit my job to set up a commune</a>, Dylan Evans, <i>The Guardian</i><o:p></o:p></span></div>
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<i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><br /></span></i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><a href="http://www.gourmetguerilla.de/2015/02/ein-blog-im-monat-kostet-und-warum-die-leser-das-wissen-sollten/">What a (food) blog costs per month and why the reader show know</a>,
Mel, <i>Gourmet Guerilla </i>(translated from German). <o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; margin-bottom: .0001pt; margin: 0cm; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<span style="color: black; font-family: Arial; font-size: 12.0pt;"><br />
This encapsulates nicely why I have ads on my blog. As I don't have a full time
job, anything and everything helps to represent my time and the money I spend
buying ingredients, hosting my website (coming) etc. I'm not a big
entrepreneurial blogger, just a small fish trying to offset a few costs whilst
being able to do something I like. <o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; margin-bottom: .0001pt; margin: 0cm; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<span style="color: black; font-family: Arial; font-size: 12.0pt;"><a href="http://www.nytimes.com/2015/02/15/magazine/how-one-stupid-tweet-ruined-justine-saccos-life.html?_r=2"><br />
</a><a href="http://www.nytimes.com/2015/02/15/magazine/how-one-stupid-tweet-ruined-justine-saccos-life.html?_r=2">How
one stupid Tweet blew up Justine Sacco's Life</a>, Jon Ronson, <i>The New
York Time Magazine.</i> This is definitely one to read if you are a user
of social media, it gives another side the story we so often hear...<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; margin-bottom: .0001pt; margin: 0cm; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<br /></div>
<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<span style="color: black; font-family: Arial;"><a href="http://www.theguardian.com/commentisfree/2015/feb/01/how-do-you-grieve-when-you-lose-an-internet-friend">How
do you grieve when you lose an internet friend,</a> Nicky Woolf, <i>The
Guardian</i></span></div>
<h1 style="background: rgb(255, 255, 255); border: 0px; clear: both; color: #424242; display: table-cell; font-weight: normal; letter-spacing: -1px; line-height: 44px; margin: 0px; padding: 11px 8px; vertical-align: middle; width: 595px;">
<span style="color: black; font-family: Arial; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-weight: normal;"><a href="http://www.motherjones.com/politics/2015/02/us-only-country-lock-children-life-sentences">The
US is the only country in the world that locks up kids for life, could that
finally change?</a><span class="apple-converted-space"> </span>Bryan
Schatz, <i>Mother Jones</i></span></span></h1>
<div style="-webkit-text-stroke-width: 0px; margin-bottom: .0001pt; margin: 0cm; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<span style="color: black; font-family: Arial; font-size: 12.0pt;">
<a href="http://www.theguardian.com/lifeandstyle/2015/feb/08/killer-word-quirky-eva-wiseman">Why
are creative women dismissed as 'quirky'?</a> Eva Wiseman,<span class="apple-converted-space"><i> </i></span><i>The Guardian</i><o:p></o:p></span></div>
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<div style="-webkit-text-stroke-width: 0px; margin-bottom: .0001pt; margin: 0cm; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;">
<i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><a href="http://www.theguardian.com/music/2015/feb/12/musicians-doctors-gardeners-authors"><br />
</a></span></i><span style="color: black; font-family: Arial; font-size: 12.0pt;"><a href="http://www.theguardian.com/music/2015/feb/12/musicians-doctors-gardeners-authors">Blurred
sidelines, meet the musicians who are doctors, gardeners and authors</a>, Paul
Lester,<span class="apple-converted-space"> </span><i>The Guardian</i><o:p></o:p></span></div>
<br />
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<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Things I am liking</span></u></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Great art by Irana Douer via <a href="http://designismine.blogspot.de/2015/02/see-irana-douer.html">Design is Mine</a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I know Cath Kidston wares are rather chintzy, expensive and probably all made in China (I actually saw loads of Cath Kidston rip off bags in Beijing) but I love this c<a href="http://www.cathkidston.com/fcs/content/ss15/golaxcathkidston/">ollaboration with Gola</a>, who made my favourite sports shoes until I realised my new pair have slippery soles. What's with that? </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b><br /></b></u></span>
<span style="font-family: Arial, Helvetica, sans-serif;">How I love the creative work done on <a href="http://stylebyemilyhenderson.com/blog/the-fig-house-lounge-before-after/">this</a> room! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b><br /></b></u></span>Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-13430456427627469022015-02-12T15:44:00.002+01:002015-02-12T15:50:07.623+01:00Red beans, quinoa and jerk spice soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippE1DqZDnuu55A-muYameuasAgQsFeXkmLE3d8O8-Jd15z8fysdi9rsqOpbydgA9KkNl6ETWVndSl7D36TChUgJEhehQI3zOPWh9v_4X-2GBBFnvpbSjrXIyDvBscfdYGCMFTnyMsGc0/s1600/2015-02-12+14.51.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippE1DqZDnuu55A-muYameuasAgQsFeXkmLE3d8O8-Jd15z8fysdi9rsqOpbydgA9KkNl6ETWVndSl7D36TChUgJEhehQI3zOPWh9v_4X-2GBBFnvpbSjrXIyDvBscfdYGCMFTnyMsGc0/s1600/2015-02-12+14.51.10.jpg" height="342" width="400" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i>
In Melbourne we had dinner a few times at a Jamaican restaurant. One of the many dishes we enjoyed was 'red peas and rice', a traditional Jamaican dish of white rice and kidney beans cooked in coconut milk. This dish inspired this soup which was made extra flavoursome with homemade jerk spices. It's also really easy to make your own spice mixes and substantially cheaper than buying them already mixed. This soup is a great winter staple and goes well with some fresh bread and vegetables and a dessert of pineapple soaked in rum.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i>
<i>Ingredients</i></span><br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coconut or olive oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 garlic cloves</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 onion diced</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tspn jerk spice</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 carrots, diced</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp ginger, finely diced</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 large red capsicum</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 sticks celery</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup quinoa ( I also added 1/4 cup of pearl barley as it was going spare)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tin kidney beans</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tin peas (or 1 cup fresh or frozen peas) </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoons jerk spice mix</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 litre vegetable stock</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tin coconut milk</span></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<div class="MsoNormal">
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instructions</span></i></div>
<ol>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fry onions and garlic in oil until translucent</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add spice mix, carrots and ginger and cook for 2 minutes</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add capsicum, celery, quinoa, beans, peas, stock and coconut milk and simmer under the vegetables are tender and the barley is cooked (about 30 mins)</span></li>
</ol>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br class="Apple-interchange-newline" /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivX6lJ_tPPcQcgtdV_NfnEDnG7F2Umcm9_M44CbTDwyZczwIRq12Sywa5c-U20P342oOVUm3Ux-b_luJprJMiVuzBwu2fTQyApDzvT5_PUUGihok8l2FukrXzXx3wImwLV5SF6WpbAIUA/s1600/IMG_4213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivX6lJ_tPPcQcgtdV_NfnEDnG7F2Umcm9_M44CbTDwyZczwIRq12Sywa5c-U20P342oOVUm3Ux-b_luJprJMiVuzBwu2fTQyApDzvT5_PUUGihok8l2FukrXzXx3wImwLV5SF6WpbAIUA/s1600/IMG_4213.JPG" height="300" width="400" /></a></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Jerk spice mix:</span><br />
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp ground cinnamon or 2 cinnamon sticks</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp black peppercorns</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp dried thyme</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp allspice</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1½ tsp cayenne pepper</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 teaspoon nutmeg</span></li>
</ul>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-15085850274653709082015-02-08T15:23:00.004+01:002015-03-06T20:07:44.215+01:00Jumbo vegan crumpets <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AAhAS81uXZdfQjMXtrttAkujDhbPy_0cN-tHNg4x2Mcp68X_9nVfPmdfhODWC07Z7nDcqqk4RDLjPfwZVZiAHW_4cDZex13ZULnYDgn_s7ZjJ2l46tI_iKQRkPlSvZZpDeiCdfw5k8M/s1600/_DSC0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AAhAS81uXZdfQjMXtrttAkujDhbPy_0cN-tHNg4x2Mcp68X_9nVfPmdfhODWC07Z7nDcqqk4RDLjPfwZVZiAHW_4cDZex13ZULnYDgn_s7ZjJ2l46tI_iKQRkPlSvZZpDeiCdfw5k8M/s1600/_DSC0744.JPG" height="265" width="400" /></a><br /><br />It's always interesting the foods and equipment that you can find in foreign countries and those you cannot. English muffins are readily available here (well a German version to be precise) whilst crumpets are no where to be seen. You can buy them at expat shops, but it's Sunday when the shops are closed and being me, I decided to have a try at making my own. The ideal is to make the crumpets using 'egg rings' which enable the crumpets to hold their shape and I daresay easier to flip also but I've not been able to find any, so I decided to just make two pan sized ones!<br /><br />I needed to buy quite a bit of cooking equipment here in Leipzig when I first moved here and my choices have been limited to large department stores that are quite pricey (a bit like Australia's Myers or David Jones) or Euro shops that have limited stock. I like Ikea but it necessitates a bus trip to Halle about 30 minutes away. I miss having loads of Asian discount stores and Kmart for cheap but functional kitchen equipment!<br /><br />Anyway, give these crumpets a try (rings or not) and see how you go. You'll need at least an hour free with rising and cooking times. You could even make the batter the night before for breakfast although it would taste far more yeasty (in this situation I'd probably halve the yeast due to the longer fermenting/proofing of the dough).<br /><br /><i>Ingredients</i><br /><div class="MsoNormal"></div><ul><li>3 and 1/2 cup flour</li><li>2 tbsp dairy free butter</li><li>2 tsp salt</li><li>2 tsp sugar</li><li>2 tsp dry yeast (or 2 sachets)</li><li>1 and 1/2 cups warm water</li><li>1 cup dairy free milk (I used oat milk)</li><li>1/2 tsp baking powder dissolved in 1/4 cup warm water (or you could use self raising flour of course and omit the baking powder)</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismr9YCk3wHuL0TibNyyc5SRQoVaUbINy8bHgxQb7kzKcesI6zqAlT_0vInn_m62Ype9XYwLzE-8AeulyZcwF4yXwPGUeoVxIePsGWkS_0ci5ak8DZlQbYTXp5sF34QACWCn-JHqWpO2w/s1600/_DSC0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismr9YCk3wHuL0TibNyyc5SRQoVaUbINy8bHgxQb7kzKcesI6zqAlT_0vInn_m62Ype9XYwLzE-8AeulyZcwF4yXwPGUeoVxIePsGWkS_0ci5ak8DZlQbYTXp5sF34QACWCn-JHqWpO2w/s1600/_DSC0752.JPG" height="265" width="400" /></a></div><br /><div class="MsoNormal"><i>Instructions</i></div><div class="MsoNormal"></div><ol><li>In a bowl or cup stir together yeast and 1 cup of water. Let stand for 5-10 minutes. </li><li>Warm milk and butter in a saucepan or the microwave but do not boil or make too hot or you will kill the yeast. You're aiming for lukewarm.</li><li>Add flour, salt and sugar to a bowl and stir well.</li><li> Add warm milk and butter and mix until the batter become smooth. I added an extra half cup of water to assist this. </li><li>Let stand for 30 minutes in a warm place.</li><li>Stir in baking powder dissolved in water and leave to rise 20 to 30 minutes.</li><li>Grease non-stick fry pan and heat over medium-low heat. </li><li>Reduce heat to low, pour in batter and cook crumpets until tops look dry, about 15 minutes. A low heat enables them to bubble nicely and cook through without burning the bottom in the pan</li><li>Flip them over and cook for about 5 minutes. </li><li>Serve toasted with more dairy free spread, jam, Vegemite or golden syrup. Delish!</li></ol><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdTNZgAPZMj2Bu_QlQm9Nt2Exes2SwdoyOaDEJ3SlYA1J1qF5VwJ9OcgIlMODIT71QmoIrPoFwY43HzaBzjwjpq4qK3Mg9dtXfT_GfHjeTeaorJuO6ZpG9M4vJDWZYRSGBdAi7t-oK1Q/s1600/_DSC0750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdTNZgAPZMj2Bu_QlQm9Nt2Exes2SwdoyOaDEJ3SlYA1J1qF5VwJ9OcgIlMODIT71QmoIrPoFwY43HzaBzjwjpq4qK3Mg9dtXfT_GfHjeTeaorJuO6ZpG9M4vJDWZYRSGBdAi7t-oK1Q/s1600/_DSC0750.JPG" height="265" width="400" /></a></div><ol></ol><br /><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> 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mso-ansi-language:EN-US;} </style><![endif]--> <!--StartFragment--> <!--EndFragment--></div><div class="MsoNormal"><o:p></o:p></div>Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com6tag:blogger.com,1999:blog-4126609572633548921.post-55136162873867994252015-02-08T15:23:00.003+01:002015-02-23T06:19:58.960+01:00Jumbo vegan crumpets <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AAhAS81uXZdfQjMXtrttAkujDhbPy_0cN-tHNg4x2Mcp68X_9nVfPmdfhODWC07Z7nDcqqk4RDLjPfwZVZiAHW_4cDZex13ZULnYDgn_s7ZjJ2l46tI_iKQRkPlSvZZpDeiCdfw5k8M/s1600/_DSC0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AAhAS81uXZdfQjMXtrttAkujDhbPy_0cN-tHNg4x2Mcp68X_9nVfPmdfhODWC07Z7nDcqqk4RDLjPfwZVZiAHW_4cDZex13ZULnYDgn_s7ZjJ2l46tI_iKQRkPlSvZZpDeiCdfw5k8M/s1600/_DSC0744.JPG" height="265" width="400" /></a><br />
<br />
It's always interesting the foods and equipment that you can find in foreign countries and those you cannot. English muffins are readily available here (well a German version to be precise) whilst crumpets are no where to be seen. You can buy them at expat shops, but it's Sunday when the shops are closed and being me, I decided to have a try at making my own. The ideal is to make the crumpets using 'egg rings' which enable the crumpets to hold their shape and I daresay easier to flip also but I've not been able to find any, so I decided to just make two pan sized ones!<br />
<br />
I needed to buy quite a bit of cooking equipment here in Leipzig when I first moved here and my choices have been limited to large department stores that are quite pricey (a bit like Australia's Myers or David Jones) or Euro shops that have limited stock. I like Ikea but it necessitates a bus trip to Halle about 30 minutes away. I miss having loads of Asian discount stores and Kmart for cheap but functional kitchen equipment!<br />
<br />
Anyway, give these crumpets a try (rings or not) and see how you go. You'll need at least an hour free with rising and cooking times. You could even make the batter the night before for breakfast although it would taste far more yeasty (in this situation I'd probably halve the yeast due to the longer fermenting/proofing of the dough).<br />
<br />
<i>Ingredients</i><br />
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</div>
<ul>
<li>3 and 1/2 cup flour</li>
<li>2 tbsp dairy free butter</li>
<li>2 tsp salt</li>
<li>2 tsp sugar</li>
<li>2 tsp dry yeast (or 2 sachets)</li>
<li>1 and 1/2 cups warm water</li>
<li>1 cup dairy free milk (I used oat milk)</li>
<li>1/2 tsp baking powder dissolved in 1/4 cup warm water (or you could use self raising flour of course and omit the baking powder)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismr9YCk3wHuL0TibNyyc5SRQoVaUbINy8bHgxQb7kzKcesI6zqAlT_0vInn_m62Ype9XYwLzE-8AeulyZcwF4yXwPGUeoVxIePsGWkS_0ci5ak8DZlQbYTXp5sF34QACWCn-JHqWpO2w/s1600/_DSC0752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismr9YCk3wHuL0TibNyyc5SRQoVaUbINy8bHgxQb7kzKcesI6zqAlT_0vInn_m62Ype9XYwLzE-8AeulyZcwF4yXwPGUeoVxIePsGWkS_0ci5ak8DZlQbYTXp5sF34QACWCn-JHqWpO2w/s1600/_DSC0752.JPG" height="265" width="400" /></a></div>
<br />
<div class="MsoNormal">
<i>Instructions</i></div>
<div class="MsoNormal">
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<ol>
<li>In a bowl or cup stir together yeast and 1 cup of water. Let stand for 5-10
minutes. </li>
<li>Warm milk and butter in a saucepan or the microwave but do not boil or make too hot or you will kill the yeast. You're aiming for lukewarm.</li>
<li>Add flour, salt and sugar to a bowl and stir well.</li>
<li> Add warm milk and butter and mix until
the batter become smooth. I added an extra half cup of water to assist this. </li>
<li>Let stand for 30 minutes in a warm place.</li>
<li>Stir in baking powder dissolved in water and leave to rise 20 to 30
minutes.</li>
<li>Grease non-stick fry pan and heat over medium-low heat. </li>
<li>Reduce heat to low, pour in batter and cook crumpets until
tops look dry, about 15 minutes. A low heat enables them to bubble nicely and cook through without burning the bottom in the pan</li>
<li>Flip them over and cook for about 5 minutes. </li>
<li>Serve
toasted with more dairy free spread, jam, Vegemite or golden syrup. Delish!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdTNZgAPZMj2Bu_QlQm9Nt2Exes2SwdoyOaDEJ3SlYA1J1qF5VwJ9OcgIlMODIT71QmoIrPoFwY43HzaBzjwjpq4qK3Mg9dtXfT_GfHjeTeaorJuO6ZpG9M4vJDWZYRSGBdAi7t-oK1Q/s1600/_DSC0750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdTNZgAPZMj2Bu_QlQm9Nt2Exes2SwdoyOaDEJ3SlYA1J1qF5VwJ9OcgIlMODIT71QmoIrPoFwY43HzaBzjwjpq4qK3Mg9dtXfT_GfHjeTeaorJuO6ZpG9M4vJDWZYRSGBdAi7t-oK1Q/s1600/_DSC0750.JPG" height="265" width="400" /></a></div>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com6tag:blogger.com,1999:blog-4126609572633548921.post-11148685634746028752015-02-06T15:00:00.002+01:002015-02-28T22:00:58.058+01:00Excuse the housekeeping...<br />
My blog is a bit messy at the moment as I'm in the process of moving over the Squarespace. Will keep you all posted for the great reveal, apologies again for the mess!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vngHKYASt4KXRUPjE2hh4rNude_PUbUwVJSUVMXuOwXGllitqkbuUk2GIz4ao_Q-KaIHtOcS_Lo_wOieAipc0oHkk72ZpoSm47HLox0ukoree8cFbyli14g5G9OVSiqDZ8SwiHUp8JA/s1600/image7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vngHKYASt4KXRUPjE2hh4rNude_PUbUwVJSUVMXuOwXGllitqkbuUk2GIz4ao_Q-KaIHtOcS_Lo_wOieAipc0oHkk72ZpoSm47HLox0ukoree8cFbyli14g5G9OVSiqDZ8SwiHUp8JA/s1600/image7.jpg" height="395" width="400" /></a><span style="color: #0000ee;"><u><a href="http://www.bloglovin.com/blog/12717159/?claim=3stpvtnxewn">Follow my blog with Bloglovin</a></u></span></div>
Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-2292552176563338072015-02-06T12:48:00.000+01:002015-02-27T23:43:58.789+01:00Cheesy pull apart bread<div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDgPnZJcxYpKGMy1Mc3_iHwgDfE0aEZ7Hvi5uF_tqKG44luPSC4mlDzfRUYlGkqnIbohk5BvfEHsX9c7GMK-C9YOGCTeZ-5OLFAoh3jZgfxUPmOJN6vt8dItU3BpCkiKuyEbQA8U2dDw/s1600/_DSC0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDgPnZJcxYpKGMy1Mc3_iHwgDfE0aEZ7Hvi5uF_tqKG44luPSC4mlDzfRUYlGkqnIbohk5BvfEHsX9c7GMK-C9YOGCTeZ-5OLFAoh3jZgfxUPmOJN6vt8dItU3BpCkiKuyEbQA8U2dDw/s1600/_DSC0735.JPG" height="277" width="400" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I've been meaning to make one of these loaves for a while. It's a really simple recipe which goes great with soup or salad or as part of a party night hors d'oeuvre. It's great for sharing with friends who don'd mind eating with their fingers and is totally moreish!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Take some time cutting your loaf, I find it best to take it slow and it's pretty easy. The trick is to cut the loaf deep (close to the bottom without cutting the bottom of your loaf of bread) as the deeper the cuts, the more fillings you can put in and the better it will taste. I put vegan chorizo in my loaf as I couldn't find any vegan bacon which I prefer. It was still delicious and eaten over two meals rather quickly!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'll be adding this as a free recipe for my next ebook. (The <a href="http://atravellingcook.blogspot.de/2015/01/my-new-recipe-ebook-australian-classics.html">first is</a> <a href="https://sellfy.com/p/2sEt/">still available</a> for only $3 with 50c going to the Asylum Seeker Resource Centre in Melbourne Australia). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1ZdYpcDhMFew4HWXA_HTfhTSoTAgFr1Bre8kzxx62L4J-wIyOejlCmIKHmMqfXl9biW8tY3UL3a6xSMBQKkqnnLZs-th5h4KURSjY_ZwLgM-CiVwZZ_niz7xNiMWhAWrZZpbo4ca4Aw/s1600/2015-02-02+22.56.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1ZdYpcDhMFew4HWXA_HTfhTSoTAgFr1Bre8kzxx62L4J-wIyOejlCmIKHmMqfXl9biW8tY3UL3a6xSMBQKkqnnLZs-th5h4KURSjY_ZwLgM-CiVwZZ_niz7xNiMWhAWrZZpbo4ca4Aw/s1600/2015-02-02+22.56.31.jpg" height="270" width="400" /></a></span><br />
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<span style="background-color: white; color: #333333; font-size: 15px; line-height: 23.25px;"><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.25px;"><i>Ingredients</i></span></span></div>
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<ul><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.25px;">
<li>1 rounded loaf of bread</li>
<li>Vegan butter or olive oil</li>
<li>Choice of fillings e.g: dairy free cheese, spring onions or onion jam, finely diced garlic, diced animal free chorizo or bacon, diced olives</li>
<li>Dried herbs</li>
<li>Salt and pepper to taste</li>
</span></ul>
</div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.25px;">Instructions</span></div>
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<ol><span style="background-color: white; color: #333333; font-size: 15px; line-height: 23.25px;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees celcius (350 degrees fahrenheit).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="box-sizing: border-box; color: #333333;">Slice the bread into cubes: </span><span style="color: #333333;">Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached.</span></span></li>
<li><span style="box-sizing: border-box; color: #333333; font-family: Arial, Helvetica, sans-serif;">Fry garlic and onions/spring onions and faux bacon/chorizo in a pan for about 5 minutes until mostly cooked. </span></li>
<li><span style="box-sizing: border-box; color: #333333; font-family: Arial, Helvetica, sans-serif;">Combine with any desired toppings in a bowl and mix well</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="box-sizing: border-box; color: #333333;">Stuff the cheese and toppings into the bread </span><span style="color: #333333;">between the slices. It is easiest to stuff one way and then another as less falls out that way! You can also put little slivers of butter in the slices for extra oozy goodness.</span></span></li>
<li><span style="box-sizing: border-box; color: #333333; font-family: Arial, Helvetica, sans-serif;">Pour melted butter (or brush a little olive oil over top)</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">Wrap loaf in foil and bake for 20 minutes then unwrap the loaf and bake for another 10 minutes until the cheese is totally melted and the top of the loaf is crispy. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="box-sizing: border-box; color: #333333;"> </span><span style="color: #333333;">Serve the loaf while still hot from the oven.</span></span></li>
</span></ol>
<span style="background-color: white; color: #333333; font-size: 15px; line-height: 23.25px;">
</span>Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com3tag:blogger.com,1999:blog-4126609572633548921.post-53828480767712014352015-02-03T14:59:00.000+01:002015-02-05T20:48:51.403+01:00Veganised Portuguese custard tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPreUHAk3A_Qwe9jtn_SXX2GErw5Hqn-uAXskBLTvIm6vuH2RjaslC9t16nOkE_Vk8qx3GWkSGEjgGOPjhi4Z-6FichZwDkI-Bi4Pw43h0BUfWBCWURxa5V1Lwi8kRCdHXljIyFPzvl28/s1600/10801746_10152494642581249_459447651481158898_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPreUHAk3A_Qwe9jtn_SXX2GErw5Hqn-uAXskBLTvIm6vuH2RjaslC9t16nOkE_Vk8qx3GWkSGEjgGOPjhi4Z-6FichZwDkI-Bi4Pw43h0BUfWBCWURxa5V1Lwi8kRCdHXljIyFPzvl28/s1600/10801746_10152494642581249_459447651481158898_n.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Portuguese custard tarts are something I used to quite enjoy even though I've never liked eggs per se. Vegan cooking has not been shy of providing alternatives to eggs in recipes, from tofu scrambles and chickpea flour omelettes to commercial egg replacers. Thus, a vegan variety of Portuguese tarts is not difficult however there is one caveat. Kala Namak is used a lot in vegan 'egg' dishes to impart an egg like flavour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Kala Namak is a black salt from the Himalayas. It reality it's appearance is more of a reddish purple than a pure black. It certainly adds an eggy flavour to any dish you make, however in my experience for dishes like custard, it also adds a rather gray colour which is less than appetising. I guess it's deciding between colour and flavour?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></i><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup castor sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup cornflour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup custard powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 litre dairy free milk ( I tend to use oat milk or soy milk)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">60g dairy free butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 vanilla bean, split and scraped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cinnamon stick</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon nutmeg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Optional</i>: 1/4 teaspoon Kala Namak (or more to taste)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 sheets puff pastry </span></li>
</ul>
<div>
<i><span style="font-family: Arial, Helvetica, sans-serif;">Instructions:</span></i></div>
<div>
<ol>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">In a saucepan, stir together the sugar, cornflour, custard powder and </span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">nutmeg with 1/4 cup of the milk until all lumps are removed.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Place on the stove and whisk in the remaining milk, butter , cinnamon stick and vanilla bean</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;"> Set the custard over medium heat and bring the mixture to boil until </span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">it is thick and slides away from the sides of the saucepan.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Remove the custard from the heat and remove the vanilla bean </span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">casing and cinnamon stick</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Preheat oven to 220°C.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;"> Lightly grease muffins tins with a touch of olive oil.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Cut 24 circles from the puff pastry, at least 1 cm larger in </span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">circumference than the tops of each muffin tin hole. Place pastry in </span><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">each hole.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Fill with custard until 3/4 full. Do not overfill of they will explode in the oven! </span><span style="background-color: white; color: #58595b; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">The filling will puff up quite a lot, but it will soon sink back as it cools. </span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Place pie tins in oven. Bake for 20 to 25 minutes or until golden.</span></li>
<li><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 1.2;">Allow to cool for 5 minutes in the tins then 5 minutes on a cake rack. </span></li>
</ol>
</div>
<br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">In Deutsch</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ich übersetze meine Rezepte in Deutsch. Meine Deutsch ist nicht sehr gut. Ich gehe an fünf Vormittagen in der Wocke in eine Sprachschule. Es wird bestimmt einige Fehler geben. Bitte zögert nicht mich/den Text zu korrigieren!</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Zutaten:</i></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 Tasse Puderzucker</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 Tasse Maismehl</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tasse Puddingpulver</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Liter Milch (Ich neige dazu, Hafermilch oder Sojamilch verwenden)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">60g vegane Butter </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Vanilleschote, </span>halbieren und das Mark rauskratzen</li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Zimtstange</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 Teelöffel Muskatnuss</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Optional: 1/4 Teelöffel Kala Namak (oder mehr je nach Geschmack)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 Platten/Stücke Blätterteig</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Anleitung:</i></span><br />
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<li>In einem Topf Zucker, Maismehl, Puddingpulver und
Muskatnuss mit 1/4 Tasse Milch, verrühren bis alley Klumpefrei ist.</li>
<li> Auf dem Herd mit eiPlatzieren Sienem Schneebesen die restlichen Milch mit Butter, Zimtstange erwärmen,</li>
<li>Die Vanille Pudding Mischung einrühren und bei mittlerer Hitze zu kochen bringen, bis es dick wird und von den Seiten des Kochtopf gleitet.</li>
<li>Topf von der Herplatte nehmen und Vanilleschote und Zimstange entfernen. </li>
<li>Den Vanille Pudding im Glas oder einer Keramik-Schüssel abkühlen
lassen und mit Klarsichtfolie abdecken, damit sich keine Haut bildet. </li>
<li>Backofen auf 220 ° C vorheizen.</li>
<li>Fetten Sie Muffins Formen mit einem Hauch von
Olivenöl ein.</li>
<li>24 Kreise aus dem Blätterteig ausschneiden, mindestens 1 cm größer im Umfang als der obere Durchmesser des Muffenblech Lochs. Teig in der MUffins Form am Boden platzieren.</li>
<li> Mit Vanillepudding, bis zu 3/4. vol füllen. Auf keinen Fall mehr Puddingmasse hineingeben, da diese ansonsten überläuft und im Ofen explodieren wird! Werfen Sie sie nicht
überfüllen wird im Ofen explodieren! Die Füllung wird sich sehr stark aufblähen, wird aber beim abkühlen bald zurück sinken. </li>
<li>Die Muffins Förmchen in den Ofen geben. Für 20 bis 25 Minuten backen oder aber bis sie golden sind.</li>
<li>Rausnehmen und für 5 Minuten in den Förmchen auf einem Kuchengitter abkühlen lassen.</li>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com1tag:blogger.com,1999:blog-4126609572633548921.post-37913791092663430212015-01-28T17:53:00.000+01:002015-01-29T10:22:43.631+01:00Gluten free Cauliflower pizza base <div class="" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Y5xIdds_xUbTWhd1AMn-yPvFQXtuOW1sttjJrAkFANeiikYP8P024FenqjUq_DyI9dHr8WsHB_PGYwK4TivHGKCBlhaI8jwoYHza4o6agRSxT4-j64RsLWsVBZUq6cu2WSnNtVZ9U4U/s1600/16276819396_8de5600c99_k+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Y5xIdds_xUbTWhd1AMn-yPvFQXtuOW1sttjJrAkFANeiikYP8P024FenqjUq_DyI9dHr8WsHB_PGYwK4TivHGKCBlhaI8jwoYHza4o6agRSxT4-j64RsLWsVBZUq6cu2WSnNtVZ9U4U/s1600/16276819396_8de5600c99_k+(1).jpg" height="235" width="400" /></a></div>
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I've been reading articles in the food media that suggest that cauliflower is going to be big this year as a vegetable and a health food. I'm not so much a no carb/low carb kind of person but i like trying recipes that are different to my usual repertoire. </div>
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Before commencing I researching a few different recipes on various paleo and vegan sites. </div>
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The initial stages of pizza base making are all the same really:</div>
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<ol>
<li> Process the cauliflower into tiny pieces using a food processor</li>
<li> Cook cauliflower either through boiling, baking, steaming or microwaving</li>
<li>Place the cauliflower in a cloth over a bowl and squeeze out as much liquid as humanly possible.</li>
<li>Mix the cauliflower with other ingredients then bake the base in a hot oven until cooked.</li>
<li>Top with pizza toppings and cook again.</li>
</ol>
The biggest challenge is making the pizza crust crisp rather than soggy and thus able to be held in one hand. To achieve this, various recipes have different suggestions from adding cheese to the base to nuts and flour. I looked at what ingredients I had at home and I tried a couple of different things, one pizza using egg replacer and corn flour and one using almond flour and corn flour. The latter worked the best.<br />
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<i>Ingredients:</i><br />
<ul>
<li>1 large cauliflower</li>
<li>1 tsp dried rosemary</li>
<li>1 tsp dried oregano</li>
<li>1/8 tsp salt</li>
<li>1/4 tsp freshly ground black pepper</li>
<li><span style="font-size: 16px; line-height: inherit;">2 tbsp ground flaxseed/nut flour</span></li>
<li><span style="font-size: 16px; line-height: inherit;">¼ cup corn flour</span></li>
<li><span style="font-size: 16px; line-height: inherit;">water or dairy free milk if needed</span></li>
<li>Pizza toppings (e.g. tomato paste, mushrooms, onions, olives, capsicum, basil, dairy free cheese). </li>
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<i>Instructions:</i><br />
<ol>
<li>Line a baking tray with baking paper.</li>
<li>Preheat oven to 225 degrees celcius (437 degrees fahrenheit).</li>
<li>Place tray in oven to heat. You want it nice and hot before you put the pizza base on it to help it cook through. </li>
<li>Cut cauliflower into small pieces and blitz in a food processor until it resembles a rice like consistency</li>
<li>Boil for 10 minutes until tender. </li>
<li>Transfer to a
bowl lined with a clean cloth (such as a new dish cloth). </li>
<li>Bring the sides of the cloth together into a ball and squeeze the cloth to remove as much liquid as possible. </li>
<li>Add herbs, salt and pepper, almond flour (or ground flaxseed) and cornflour to the bowl. </li>
<li>Mix together (it should be fairly dry but if it is too crumbly add some water or dairy free milk to shape it to a dough like consistency</li>
<li>Shape the dough into one large or four small pizza bases. </li>
<li>Transfer the dough onto the same baking tray and flatten with the back of a spoon until a thin pizza
crust forms.</li>
<li><span style="text-align: center;">Bake for 20-30 minutes so until crispy and browned around the edges.</span></li>
<li><span style="text-align: center;">Top with toppings of choice and bake for another ten minutes or so until cheese is melted and topping is browned. </span></li>
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<span style="text-align: center;"><i>My verdict: </i>It reminded me that I don't really like cauliflower all that much. I love broccoli, but cauliflower has a stronger taste that just doesn't interest me. Despite what some people would like to believe, cauliflower cream pasta sauce tastes like cauliflower pasta sauce, not cream. And thus, cauliflower pizza base taste like, you guessed it-cauliflower! </span><span style="text-align: center;">I've tried cauliflower mash with truffle oil which wasn't all that great, although I like cauliflower rice. If you like cauliflower, you will love this pizza. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZw5k6WJYB0qzJ4BORrwh4KkuB6pt69YH2LGmB8k39x9AmcS4A4pQe6Nz3YThkouo4qwycnCh2NUmyeaO8vGS4MEF5YPPmT_0FMn5qShJAvLaERXpyokyM8VjebUjic4MzLIU4rqw1Km8/s1600/16115206918_720294eaaf_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZw5k6WJYB0qzJ4BORrwh4KkuB6pt69YH2LGmB8k39x9AmcS4A4pQe6Nz3YThkouo4qwycnCh2NUmyeaO8vGS4MEF5YPPmT_0FMn5qShJAvLaERXpyokyM8VjebUjic4MzLIU4rqw1Km8/s1600/16115206918_720294eaaf_k.jpg" height="265" width="400" /></a></div>
Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-20370217502106610792015-01-27T13:35:00.002+01:002015-01-27T13:40:29.077+01:00Quinoa, barley and pickled vegetable salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiK7IS_zd28uVNLTAM1opDpbUeJx303fZlF-iWrzo6XZAgR_mBWf11foce2Ouo-B-2xUT-wHpHHXX8XnTf-gdk0thXXJo3KO9TNpd7v-4bIOSwRze0pnYoB6aDBLJqgeS7QRJCFLDi28/s1600/_DSC0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiK7IS_zd28uVNLTAM1opDpbUeJx303fZlF-iWrzo6XZAgR_mBWf11foce2Ouo-B-2xUT-wHpHHXX8XnTf-gdk0thXXJo3KO9TNpd7v-4bIOSwRze0pnYoB6aDBLJqgeS7QRJCFLDi28/s1600/_DSC0714.JPG" height="383" width="400" /></a></div>
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Despite appearances to the contrary, I don't eat fried food and sweet stuff all the time! My favourite food is actually soup which I love to cook (and eat) and I like making up recipes using what I have on hand. Ever since teaching preserving workshops, I'm a big fan of pickled vegetables. They are incredibly easy to make and great for gut health.<br />
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I'm a keen pickler. I love making kim chi, <a href="http://atravellingcook.blogspot.de/2015/01/picalilli.html">picalilli</a>, <a href="http://atravellingcook.blogspot.de/2014/08/pickled-beetroots-and-beetroot-bread.html">pickled beetroot </a>and <a href="http://atravellingcook.blogspot.de/2014/09/spicy-pickled-cucumbers.html">pickled cucumbers</a> amongst other recipes. They go wonderfully with so many different snacks and meals and can also be enjoyed by the jar, standing in front of the fridge with a fork.<br />
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I can't eat a lot of wheat so I'm always on the look out for tasty grains. I finally found pearl barley at the supermarket here in Leipzig so I decided to knocked up a simple salad. Grains can be cooked in bulk and frozen in zip lock bags for easy meals, just add some veggies and seasoning and the food is on the table before you know it!<br />
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This is a salad where you can add veggies you like and omit those you don't. I would have used fresh parsley but was unable to find any in the supermarket so dried had to do. The dressing is light and can be flavoured with herbs or chilli if you like.<br />
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<i>Ingredients</i><br />
<ul>
<li>1/2 cup pearl barley</li>
<li>1/2 cup quinoa</li>
<li>2 tomatoes </li>
<li>2 spring onions </li>
<li>1 cucumber, </li>
<li>1/2 capsicum, </li>
<li>I kohlrabi</li>
<li>1 carrot</li>
<li>2 garlic cloves</li>
<li>6 large cucumber pickles</li>
<li>2 tablespoons Sauerkraut ( I used a homemade red cabbage one)</li>
</ul>
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Dressing:<br />
<ol>
<li>1/4 cup of pickle juice</li>
<li>1/4 cup of olive oils</li>
<li>1 tablespoon lemon juice</li>
<li>Black pepper to taste</li>
</ol>
</div>
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<i>Instructions</i><br />
<ol>
<li>Boil barley and quinoa in 2 1/2 cups of water until tender and almost all water has evaporated. Turn off heat, place lid on saucepan and leave to cook from the steam. </li>
<li>Leave to cool</li>
<li>Dice vegetables and pickles into small pieces. </li>
<li>Add grains and vegetables to a serving bowl and mix to combine. </li>
<li>Mix dressing in a jar and shake well.</li>
<li>Add to salad and serve</li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTU77dgFgqRk50hwRRZnzFOOxMQVTpgNeTRvyXm7TFMiJ-BGpV1MYCEdPE928x9ujgkpNefPezHgnSGnW3WBi3Bq-Or-W-2q3ZH9sNIXIJzht4ZVVQTC2TtfFY3kuqV8mLUW36L0qW2g/s1600/_DSC0723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTU77dgFgqRk50hwRRZnzFOOxMQVTpgNeTRvyXm7TFMiJ-BGpV1MYCEdPE928x9ujgkpNefPezHgnSGnW3WBi3Bq-Or-W-2q3ZH9sNIXIJzht4ZVVQTC2TtfFY3kuqV8mLUW36L0qW2g/s1600/_DSC0723.JPG" height="348" width="400" /></a><br />
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<br />Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-87904239532083565102015-01-27T12:34:00.002+01:002015-01-27T12:57:29.173+01:00Vegan corndogs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdFhnJTxg4eirLNBc23EdGN6DV4y-ts1DExBaVadKXsCv-pWKCrCptcteV5VOfrJhhW-0Mv5KE037YLJ9yc2KMB2WkgCNTlTo6TOZ37MlunL07JFNbz4smWFZjgK8vbZOXYZRbzCDbHM/s1600/4959134244_fc7dd0f3b8_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdFhnJTxg4eirLNBc23EdGN6DV4y-ts1DExBaVadKXsCv-pWKCrCptcteV5VOfrJhhW-0Mv5KE037YLJ9yc2KMB2WkgCNTlTo6TOZ37MlunL07JFNbz4smWFZjgK8vbZOXYZRbzCDbHM/s1600/4959134244_fc7dd0f3b8_o.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I made corn dogs last year for our vegan Oktoberfest supper club event and they were definitely a hit. They are incredibly easy to make and very quick. For a crowd it's best to have the oven preheated so you can keep the cooked ones warm until the others are done. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ingredients</i></span></div>
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<li>1 1/4 cup plain flour </li>
<li>1 cup yellow cornmeal (not corn flour)</li>
<li>1 tbs sugar</li>
<li>1 tsp salt</li>
<li>1/2 teaspoon garlic and onion powder</li>
<li>1/2 tsp cayenne pepper</li>
<li>1 1/2 cups dairy free milk</li>
<li>Vegan hot dogs/sausages</li>
<li>Plant oil for frying</li>
<li>skewers</li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Instructions</i></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 150 celcius and put in a tray lined with foil.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Before you start frying: Check the sizing of your corn dogs. I only have a few saucepans here and a full size frankfurt with a skewer stuck in it won't lie in the biggest pot so I cut the frankfurts and my skewers in half and made smaller corn dogs. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat plant oil in large heavy based saucepan.</span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Put 1/4 cup of plain flour on a plate.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 16.8999996185303px;">Combine the remaining ingredients together in a bowl and stir well. </span>You want the batter to have the consistency of pancake batter.</span></li>
<li><span style="background-color: white; line-height: 16.8999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour into a tall glass or jug for ease of dipping</span></span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.8999996185303px;">Pat the hot dogs dry with a paper towel. </span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.8999996185303px;">Put one stick into each corn dog. </span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.8999996185303px;">Roll the frankfurts in the corn flour and shake off the excess.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.8999996185303px;"> Dip each corn dog into the batter and twirl it around as you remove it from the glass.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.8999996185303px;">Immediately put it in</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 16.8999996185303px;">to the boiling oil and fry until browned</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 16.8999996185303px;">Place on kitchen paper to drain then pop in the oven until all corndogs are done</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 16.8999996185303px;">Serve with tomato sauce, barbecue sauce, sriracha and mustard.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN8zf96B0CXHlJXLWvvNx3FH4gF5mWDUhDWq7gMGQ8XvORPYmOKnSgZPKYt2SqVpC_KfUcUXhtPL6_q0ot1IuR_uMBWofNFGPkZC3JKUK3OKg8nsYwGZJE561JruP_vB4dwPN9B3PR2M/s1600/alberts_frankfurter_gross.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizN8zf96B0CXHlJXLWvvNx3FH4gF5mWDUhDWq7gMGQ8XvORPYmOKnSgZPKYt2SqVpC_KfUcUXhtPL6_q0ot1IuR_uMBWofNFGPkZC3JKUK3OKg8nsYwGZJE561JruP_vB4dwPN9B3PR2M/s1600/alberts_frankfurter_gross.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tofu hot dogs are really good.</span></div>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-83498225313801196912015-01-25T13:08:00.001+01:002015-01-25T13:09:29.378+01:00Review: Vleischerei, Leipzig<div style="background-color: white; border: 0px; color: #444444; font-stretch: inherit; line-height: 27px; margin-bottom: 1.25rem; padding: 0px; vertical-align: baseline;">
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<span style="font-family: Arial, Helvetica, sans-serif;">On friday night it was a bit cold here in Leipzig. It had been snowing a little during the day and the streets were quiet. It was a good night to stay at home and watching telly and drink something hot. But I'd be busy all week which included lots of cooking and recipe testing, so we decided to pop out to <a href="http://www.vleischerei.de/">Vleisicherei</a> for dinner. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Vlesicherei </i>is an old vegan fast food cafe with a generous selection of drinks (even cider) and a menu where fake meats are prominent. The name is a pun on Fleischerei which means butcher in English. Gyros, sausages, burgers, seitan steaks, fries and a choice of sauces including mayo, hommus and garlic sauce. I'd read reviews that the service was slow and surly but it must have been a good night as our food was fast and fresh and the staff member I spoke to was friendly. As well as the hot food, there's also a small range of deli items to buy like vegan cheese and seitan sausages and homemade cakes. This is not everyday food unless you have an amazing metabolism and immune system but is delicious every now and again. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif; line-height: 27px;">We paid around 6,50€ ($9.20AUD) for heaving plates of food: fresh salad, tasty chips and our choice of sauces. I had garlic sauce and mayo, both of which were blissfully free of the nasty soy aftertaste of a lot of sauces I have tried. I'm not sure if the gyros meat I had comes from <a href="https://www.facebook.com/Voener">Vöner </a>in Berlin originally or a company that makes mock meat products, but it was delicious if a little too salty. I can't eat a lot of seitan products, but now and again they really hit the spot. </span><br />
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<span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Chris had salad, chips and Thuringer sausages with hommus and plenty of salad. He declared them excellent. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The cafe is small with big steps at it's entrance and a strange layout which fails to make adequate use of the space. There's also stairs to the counter where you choose food and order. Square tables would work better than round and would mean more people could sit. We were happy to share a table with others but it's a place that seats about 15 max.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">My pictures aren't great as it was so dark and gloomy with the weather, but you can see more pictures on <a href="https://www.happycow.net/venueimages.php?vid=17729&i=13634">Happy Cow</a>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zschochersche Street 23</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">04229 Leipzig</span></div>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-68891935520513848172015-01-24T14:33:00.006+01:002015-01-24T16:33:35.909+01:00Vegan ingredients resource list <div class="MsoNormal">
<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">I've written a little vegan ingredients resource list to coincide with my vegan ebook, <i><a href="https://sellfy.com/p/2sEt/">Australian classics veganised</a></i>. I'll be adding to it when I write my next book. </span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">For convenience I use the terms cheese, butter and egg. There are loads of different terminology but I find a lot of it rather clumsy and annoying to edit although I appreciate some people prefer words without animal product connotations.. </span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Custard powder</b></span></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 22.5px;">Custard powder is not dried, powdered custard. It is made up of thickeners, colours and flavours and resembles traditional custard when combined with sugar and non-dairy milk. It should not be confused with 'just add water' instant custard which contains eggs and milk. </span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Dairy free butter<o:p></o:p></b></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">Dairy free butter is readily available in most supermarkets. It should not be confused with margarine which has whey and casein. A true dairy free butter is made from plant oils such as canola, olive and coconut oil. <a href="http://www.nuttelex.com.au/"><i>Nuttlex</i> </a>is readily available in Australia and <a href="http://www.alsan.de/"><i>Alsan S</i></a> in Europe. </span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Dairy free cheese<o:p></o:p></b></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">Dairy free cheese have undergone amazing growth and innovation in the last ten years. You can choose from tofu, nut and coconut oil based cheeses. It's worth reading the labels though because at least one tofu cheese in Australia contains rennet (an enzyme produced in the stomach of mammals). You can also of course, make your own. <i><a href="http://www.violife.gr/">Violife</a></i> is probably the most popular cheese of late that is widely available in Australia and Europe. </span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Dairy free
chocolate<o:p></o:p></b></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><o:p> Dairy free chocolate can be bought in some supermarkets and all health food shops. Dark chocolate is generally dairy free but check the ingredients list. </o:p></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Dairy free milk<o:p></o:p></b></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">Dairy free milk is easily available in most supermarkets and includes rice, soy, oat and nut milks. I use oat milk mostly in cooking because I like it, but any of these are fine. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqpdRrlucbQ0KH7Zy5l8Qv8VWdj152_m_xeaxD6TSS9UiT5l4yNHgrTDh7iBclPpE2kf4XnuAmCfoUD9qJf4qlrtZQSYVj8ciUyQO3wfAhr2ApvIP1wzueLmMn_ExoEcs1dDGjMM2QNY/s1600/10324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqpdRrlucbQ0KH7Zy5l8Qv8VWdj152_m_xeaxD6TSS9UiT5l4yNHgrTDh7iBclPpE2kf4XnuAmCfoUD9qJf4qlrtZQSYVj8ciUyQO3wfAhr2ApvIP1wzueLmMn_ExoEcs1dDGjMM2QNY/s1600/10324.jpg" height="320" width="238" /></span></a></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Egg replacer<o:p></o:p></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #343435;"><o:p> Egg replacer is made from a variety of raising ingredient like potato flour and corn flour. It can be used as an alternative to eggs in pancakes, cake, biscuits, burgers etc. </o:p></span><span style="background-color: white; color: #515151; line-height: 23px;">Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. (Tofu and also Chickpea flour work well though, stay tuned for a future recipe!). </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #515151; line-height: 23px;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #515151; line-height: 23px;">I've bought Australian company <a href="http://www.orgran.com/products/174/"><i>Organ's</i></a> egg replacer in Australia, England and Europe. </span></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Golden Syrup<o:p></o:p></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">Golden syrup</span><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> is a thick, amber-coloured form of </span><a href="http://en.wikipedia.org/wiki/Inverted_sugar_syrup" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Inverted sugar syrup">inverted sugar syrup</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">, made in the process of refining </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Sugar_cane" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Sugar cane">sugar cane</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> or </span><a href="http://en.wikipedia.org/wiki/Sugar_beet" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Sugar beet">sugar beet</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> juice into </span><a href="http://en.wikipedia.org/wiki/Sugar" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Sugar">sugar</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to </span><a href="http://en.wikipedia.org/wiki/Honey" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Honey">honey</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">, and is often used as a substitute by people who do not eat corn syrup. Some people make their own but I've never tried it. It's easily found in Australia and the UK and in some international shops in Europe. Agave and maple syrups work well as substitutes but treacle should be avoided due to it's overpowering taste. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvToTfxU186Hcv13pY9sKcYzj83AxT0ym99830Cy4DG0vvOGsZUq1cadvG4hWn1BtW1QM-m6s6Yzf0SVmcGxJn084VRnIsSxAQ7c933keuWMyTcxNp4c8sSr6HvQJ4nu6fIYriYJG9DDM/s1600/golden-syrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvToTfxU186Hcv13pY9sKcYzj83AxT0ym99830Cy4DG0vvOGsZUq1cadvG4hWn1BtW1QM-m6s6Yzf0SVmcGxJn084VRnIsSxAQ7c933keuWMyTcxNp4c8sSr6HvQJ4nu6fIYriYJG9DDM/s1600/golden-syrup.jpg" height="320" width="213" /></a></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Jackfruit<o:p></o:p></b></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">The jackfruit tree is a widely cultivated and popular food in tropical
regions of India, Bangladesh, Nepal, SriLanka, Cambodia, Vietnam, Thailand,
Malaysia, Indonesia and the Phillipines. Jackfruit is also found across Africa and throughout Brazil. Jackfruit is the national fruit of Bangladesh.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;">You can buy jackfruit in large Asian supermarkets. It most commonly comes tinned and is available in the tinned fruit section.Make sure you buy the one that comes in brine water than syrup as the syrup is really sweet. The sweet one (not suitable for savoury dishes) looks like this:</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYV3RvEeIIe5F9FM7MfGJuoxkZgnem378ZyZYdZqY2uXNIVCqIG9mFxtSLSL1pkgALvMflqe6mUhXaats-_hDTX5NZWOB-y198RTLYiH3DYRvbCY-ZDcegL9GxYAJM9Z_2ZQkLnoGuIk/s1600/10433777_10152993489760874_6809747427770154079_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYV3RvEeIIe5F9FM7MfGJuoxkZgnem378ZyZYdZqY2uXNIVCqIG9mFxtSLSL1pkgALvMflqe6mUhXaats-_hDTX5NZWOB-y198RTLYiH3DYRvbCY-ZDcegL9GxYAJM9Z_2ZQkLnoGuIk/s1600/10433777_10152993489760874_6809747427770154079_n.jpg" height="400" width="300" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;">This is the one you want:</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5xezqIvyJM6VjuEm4-Xo6Sbpt7D22e7amYOIOCFOcImmRTiRjtg-K8zA0rt7cVpl4zjpl_EGKrQuXrYZF1R3Eq3hpUsTHmQ5XjC-8Arl8WB_PVVx-cFnmCf4Xuc8L50SAho_Gniu2ZQ/s1600/71JCOpW5LbL._SX425_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5xezqIvyJM6VjuEm4-Xo6Sbpt7D22e7amYOIOCFOcImmRTiRjtg-K8zA0rt7cVpl4zjpl_EGKrQuXrYZF1R3Eq3hpUsTHmQ5XjC-8Arl8WB_PVVx-cFnmCf4Xuc8L50SAho_Gniu2ZQ/s1600/71JCOpW5LbL._SX425_.jpg" height="266" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"> It has a stringy texture that when cooked and shredded resembled shredded meat. </span><span style="color: #333333;">Thus the fruit is a great
option as an alternative to meat in vegan dishes. You could use it in tacos,
pies, pasta, casseroles...many options! I like to use it to make j</span><a href="http://atravellingcook.blogspot.de/2014/10/jackfruit-bournignon.html">ackfruit bournignon</a><span style="color: #333333;">. You can also of course use it in desserts once sweetened with other
fruit or sugars.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfTN9tEPWQHbht4rk5mgDpqjzXv0-TiWV_OYtlK2dY3DGQLfvfltv7NDAUcWzYIm8whdMOTkfurMx_GyUNYBXsDxOGHpZuUOuC8fqW_YLx4UPAbvmAeOhoR-qprv3D5husI5Nf-Q9k7M/s1600/2014-09-24+23.08.24.jpg" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZfTN9tEPWQHbht4rk5mgDpqjzXv0-TiWV_OYtlK2dY3DGQLfvfltv7NDAUcWzYIm8whdMOTkfurMx_GyUNYBXsDxOGHpZuUOuC8fqW_YLx4UPAbvmAeOhoR-qprv3D5husI5Nf-Q9k7M/s1600/2014-09-24+23.08.24.jpg" height="212" width="320" /></a></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Macadamia nuts and oil</b><o:p></o:p></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">Macadamia nuts and oil come from a species of tree indigenous to Australia and native to North eastern New South Wales and central and South eastern Queensland. They are available in most supermarkets and delicatessens everywhere. </span></div>
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<span style="color: #252525;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 22.3999996185303px;"><b>Soy granules/TVP</b></span></span></div>
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<span style="color: #252525;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 22.3999996185303px;">Soy granules (also known as textured soy protein and textured vegetable protein) are a dried soy product which can be soaked in stock or water and when cooked resemble minced meat. They are pretty bland so lend themselves well to herbs, spice and sauces. </span></span><br />
<span style="color: #252525;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 22.3999996185303px;"><br /></span></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Stock cubes/stock
powder</b><o:p></o:p></span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;">there are lots of stock products which are animal and msg free but resemble the spicing of meat dishes. These can be used in soups, sauces and all kinds of dishes. <a href="http://massel.com/"><i>Massel</i> </a>is probably the most well known brand and is available in all Australian supermarkets. </span></div>
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<span style="color: #343435; font-family: Arial, Helvetica, sans-serif;"><b>Vegemite</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"><i><a href="https://www.vegemite.com.au/">Vegemite</a></i></span><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> is a dark brown </span><a href="http://en.wikipedia.org/wiki/Australia" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Australia">Australian</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> food paste made from leftover brewers' </span><a href="http://en.wikipedia.org/wiki/Yeast_extract" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Yeast extract">yeast extract</a><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;"> with various vegetable and spice </span><a href="http://en.wikipedia.org/wiki/Food_additive" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; line-height: 22.3999996185303px; text-decoration: none;" title="Food additive">additives</a><span style="color: #252525;"><span style="background-color: white; line-height: 22.3999996185303px;">. It is wonderful on toast or when added to casseroles and curries to create a rich umami flavour. It should not be confused with <i>Marmite</i> and <i>Promite</i> that are vastly inferior products. It is readily available in all Australian supermarkets, <i>Tescos </i>in London and expat shops around the world. If you are an expat overseas it is worth noting that it cannot be carried onto planes, customs will confiscate it as a liquid! </span></span></span></div>
Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com5tag:blogger.com,1999:blog-4126609572633548921.post-77787053264277851682015-01-23T15:35:00.002+01:002015-01-24T09:43:00.880+01:00Food for thought January is always a bit of a nothing month in some respects. But I must confess to loving the cooler weather, it makes it better for sleeping, that's for sure! I have <a href="http://timehop.com/">Timehop</a> on my phone and I look back at the hot weather with dread this time in previous years.<br />
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Sadly our sweet Mr Pablo was put to sleep last Friday. He had been unwell for some time with old age and was starting to suffer. We went to a wonderful vet clinic here who assessed him and concluded that the end was near. He wasn't eating or drinking so we made the decision together to put him to sleep. He had a wonderful 18 years, four is which he shared with us. We both miss him terribly. I keep expecting to see his little face peeking around the corner of the apartment or hear his meow. When we get settled somewhere permanently, we'll certainly get another kitty but not for a while yet.<br />
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I released my first ebook this week, <i><a href="https://sellfy.com/p/2sEt/">Australian Classics Veganised</a></i>. It's a small recipe book of 11 recipes. I initially planned to do a blog post consolidating a series of Australian vegan friendly recipes from different bloggers but I did not get many entries. So I decided to put that project on hold and work on my first recipe book. Keeping busy is a good way to work through grief. Writing recipes is more work than it looks, I know this from teaching recipes! Hopefully people will buy a few copies, I'd love to spend the money on some new glasses. I'm also donating 50 cents from each copy to the Asylum Seeker Resource Centre in Melbourne, Australia. I'm also doing a little guide to ingredients included in in the book on the blog here. It was originally intended for the book but the formatting of the publishing program posted each ingredient on a separate page, annoying.<br />
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You might have seen Leipzig in the news regard the <a href="http://www.thelocal.de/20150113/100000-march-against-pegida">Lediga and Anti-Lediga protests</a>? Its interesting to observe as an expat. We went along to the first big protest against Lediga Monday last week with over 30,000 Leipzigers. Those numbers are amazing considering that Leipzig only has 550,000 people. The Lediga people (including many from outside Leipzig that are bused in) pledge to protest each week. There has been bomb threats and assault upon police and journalists. I actually wonder what their final aim is?<br />
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<u>Thing that interest me this week:</u><br />
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<a href="http://www.refinery29.com/sriracha-flavor?utm_source=food52&utm_medium=syndication">The science behind your sriracha obsession</a>, Sarah Jacoby, <i>Refiney 29. </i>Yes I love the stuff.<br />
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<a href="http://mynameisyeh.com/mynameisyeh/2015/1/mac-cheese-party">This</a> is such a cute idea for a party.<br />
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<a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/22/how-to-cook-perfect-vegetarian-haggis">How to cook the perfect Vegetarian Haggis</a>, Felicity Cloake, <i>The Guardian. </i>I had Haggis for the first time last year when i went to a Burns day party.<br />
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<a href="http://www.dailylife.com.au/all-about-women/we-need-to-remember-anita-cobby-20150119-12tb9f.html">We need to remember Anita Cobby</a>, Clementine Ford, <i>Daily Life</i>. I read a book about her life and death in high school and it's haunted me ever since.<br />
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I've read a couple of new Chick lit books this week (as... ahem... research). I was especially disappointed with Sophie Kinsella's latest, <i>Shopaholic to the Stars</i>. Painfully littered with American stereotypes (in the worst way), it lacked the wit and humour of some of her other works. <i>Saving Grace</i> was interesting in that the story was superficially compelling but really had so many red herrings that were never developed and a 'baddie' that never got their comeuppance. Of course, my mood over the last week has not been all that cheerful with Mr Pablo's death so it possible I would find any books inadequate.<br />
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I've been watching <a href="http://en.wikipedia.org/wiki/Gilmore_Girls">Gilmore Girls</a> on Netflix and Season Two of <a href="http://www.theguardian.com/tv-and-radio/tvandradioblog/2014/dec/29/broadchurch-returns-series-two-will-you-be-watching">Broadchurch</a>.<br />
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Lots of bits and pieces to be getting on with, write again soon...Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com4tag:blogger.com,1999:blog-4126609572633548921.post-31056509317733033582015-01-22T12:32:00.002+01:002015-01-22T15:28:51.836+01:00My new recipe ebook: Australian Classics Veganised<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-size: 16px; line-height: 24px; text-align: left;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Guess what? I have made a <a href="https://sellfy.com/p/2sEt/">Recipe ebook</a>! It features 11 classic Australian recipes that have been revamped to be vegan and cruelty free. From Kingston biscuits to fish and chips to lamingtons, there's something for everyone. It's only $3.00 per copy (less than the price of a cup of coffee in Melbourne) and fifty cents from each purchase goes to the <a href="http://www.asrc.org.au/">Asylum Seeker Resource Centre</a> in Melbourne, Australia.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I had a great time writing and testing the recipes and I would love for you to <a href="https://sellfy.com/p/2sEt/">buy a copy of the ebook</a> and enjoy cooking the recipes! </span></div>
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<br />Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-21433932501748155452015-01-14T14:47:00.001+01:002015-02-04T16:14:21.147+01:00Lentil and green vegetable soup <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZPETRRhbVG01i9AgtclTAQtNxHHTycX_hlWEd7zcr9TKZ1LcQsyaTNxco5NlG2MH2rAZhOyz2_kpaegGS5Xpc3RoWFI9xQxcavpFpskDN-6hMcBMnRgl5Dy9CcC6IAXVOce2XL_BBf0/s1600/16091473710_24aecaec93_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZPETRRhbVG01i9AgtclTAQtNxHHTycX_hlWEd7zcr9TKZ1LcQsyaTNxco5NlG2MH2rAZhOyz2_kpaegGS5Xpc3RoWFI9xQxcavpFpskDN-6hMcBMnRgl5Dy9CcC6IAXVOce2XL_BBf0/s1600/16091473710_24aecaec93_o.jpg" height="265" width="400" /></a><br />
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I've been getting into soups a lot for lunch this winter. Basically I cook up a a big batch and freeze it in smaller zip lock bags and tubs for lunch, served with bread and spread ( 'butter' or avocado). Feel free to vary the ingredients and spices, it's a tasty soup which lends itself to big flavours or something milder.<br />
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<i>Ingredients</i><br />
<ul>
<li>Olive oil</li>
<li>1 onion, diced</li>
<li>3 cloves garlic, diced</li>
<li>1 long green chilli, diced</li>
<li>3 carrots, diced</li>
<li>1 zucchini</li>
<li>1 cup lentils</li>
<li>2 teaspoons miso paste</li>
<li>1 1/2 litres vegetable stock</li>
<li>1 kilo broccoli</li>
<li>big handful of rocket</li>
</ul>
<i>Directions</i>:<br />
<ol>
<li>Brown onion, garlic, chilli and zucchini.</li>
<li>Add miso paste, half of the stock and lentil and cook until lentils and carrots are tender</li>
<li>Add broccoli, rocket and other half of the stock.</li>
<li>Cook until broccoli is tender (probably 5 minutes or so).</li>
<li>Blend with a stick blender.</li>
<li>Adjust seasoning to taste.</li>
</ol>
<div>
Serve with a squeeze of lemon juice or topped <span style="text-align: center;">with soy sour cream or cashew cream and parsley. </span></div>
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I featured my soup on <a href="http://www.tinnedtomatoes.com/2015/02/no-croutons-required-february-2015.html">No Croutons required </a>, as supported by <a href="http://foodandspice.blogspot.com/">Lisa's Kitchen</a>.<br />
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<br />Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com3tag:blogger.com,1999:blog-4126609572633548921.post-65294443054067989122015-01-13T12:00:00.000+01:002015-01-13T17:37:07.772+01:00Fruit upside down cake <div style="color: #222222; line-height: 18px; margin-bottom: 1.5em; padding: 0px;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I made this cake with the intent of using up some rather sad looking fruit but not wanting to make a crumble or struesel.This is a tasty cake that goes wonderful with ice cream, soy whipped cream or custard. Or even on it's own with a cup of tea! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-weight: 700;">Ingredients:</span></div>
<div style="color: #222222; line-height: 18px; margin-bottom: 1.5em; padding: 0px;">
<u><span style="font-family: Arial, Helvetica, sans-serif;">Fruit Layer</span></u></div>
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Mixed fruit to cover:</span><br />
<ul style="color: #222222; line-height: 18px; margin: 0px 0px 1.5em 1.667em; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Three oranges (peeled and sliced into bite sized pieces)-next time I would just use one orange I think</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Two plums</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Three nectarines</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tb sugar, powdered</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp squeeze orange juice</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp cinnamon</span></li>
</ul>
<u style="color: #222222; line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Caramel</span></u><br />
<ul style="color: #222222; line-height: 18px; margin: 0px 0px 1.5em 1.667em; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white sugar</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tb water</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tb vegan margarine or butter</span></li>
</ul>
<div style="color: #222222; line-height: 18px; margin-bottom: 1.5em; padding: 0px;">
<u><span style="font-family: Arial, Helvetica, sans-serif;">Cake</span></u></div>
<ul style="color: #222222; line-height: 18px; margin: 0px 0px 1.5em 1.667em; padding: 0px;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cups self raising flour </span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup milk</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fresh squeezed orange juice</span></li>
</ul>
<div style="color: #222222; line-height: 18px; margin-bottom: 1.5em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: 700;">Method:</span></div>
<ol style="color: #222222; line-height: 18px; margin: 0px 0px 1.5em 1.667em; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 180c/365 celcius</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Grease a spring form cake tin with butter or oil.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Place fruit in the pan decoratively</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Make caramel but dissolving sugar in boiling water. Once dissolved add the butter and stir well, taking care to not burn yourself.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice fruit into small wedges. Place in a bowl and mix in the sugar, squeezed orange juice and cinnamon. Set aside.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Allow mix to combine and slightly darken to a yellow with a froth. I imagine the caramel would be quite dark if you used brown raw sugar.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Carefully poor caramel into cake tin ontop of the fruit.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">In a bowl mix together flour, salt and vanilla essence. Add milk and squeeze of orange and stir gently taking care not to overmix the mixture. </span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour the batter over the apple layer, making sure to first fill the gaps between the slices. </span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake in the preheated oven for about 30 minutes until a toothpick inserted in the centre of the cake layer comes out clean.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven and place the pan on a wire rack for 10 minutes. Run a knife along the sides for easy removal.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Place a large serving plate on top and carefully invert the cake onto the plate.</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Allow to cool before serving. </span></li>
</ol>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com2tag:blogger.com,1999:blog-4126609572633548921.post-8558768033706065842015-01-12T13:48:00.002+01:002015-01-12T13:48:39.640+01:00Picalilli<div class="p1">
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<span style="font-family: Arial, Helvetica, sans-serif;">Piccalilli is an interesting beast. It's an English relish which originates from trading times when the English travelled by sea to buy spices from India. Tumeric and mustard powder give it it's lovely yellow colour and it's worth noting from years of teaching preserving that tumeric stains light coloured countertops very easily so pop down a cutting board or some paper to save yourself any bother. You can use apple cider vinegar as an alternative to malt vinegar (or even just plain white vinegar). I used balsamic vinegar in my latest batch for a twist so it's brown rather than this lovely shade of yellow. Leave the relish as long as you can before eating (up to three months if it has been waterbathed and stored appropriately) for the flavours to meld. Even a week helps! </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Piccalilli</span></b></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></i></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2.5kg of Vegetables (cauliflower, carrots, zucchini, green beans, onion) cut in small pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">400ml Distilled Malt Vinegar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">600ml White Vinegar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">225g fine salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">40g Cornflour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Sugar </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">20g English Mustard Powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">20g Grated fresh Root Ginger/powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">20g Turmeric </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 pieces garlic</span></li>
</ul>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Instructions</span></i></div>
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<ol class="ol1">
<li class="li2"><span style="font-family: Arial, Helvetica, sans-serif;">Put all the ingredients in a large bowl and mix together with the salt. Cover and leave overnight.</span></li>
<li class="li2"><span style="font-family: Arial, Helvetica, sans-serif;">Drain and rinse the vegetables under running cold water. Dry.</span></li>
<li class="li2"><span style="font-family: Arial, Helvetica, sans-serif;">Put . of the vinegar in a large preserving pan and add the spices and vegetables. Bring to boil and simmer until tender.</span></li>
<li class="li2"><span style="font-family: Arial, Helvetica, sans-serif;">Mix the cornflour with rest of the vinegar and add to the pan. Mix together and simmer for 5 minutes.</span></li>
<li class="li2"><span style="font-family: Arial, Helvetica, sans-serif;">Turn into hot sterilised jars, seal by waterbathing and cool.</span></li>
<li class="li2"><span style="font-family: Arial, Helvetica, sans-serif;">Store for up to 3 months in a cool space before eating.</span></li>
</ol>
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Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com0tag:blogger.com,1999:blog-4126609572633548921.post-77819454724266067842015-01-12T12:20:00.000+01:002015-01-12T12:35:19.589+01:00A trip to Borough market, London<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">After Christmas Chris and I went to the UK for a week to visit friends and relatives. We took a trip to my favourite market, <a href="http://boroughmarket.org.uk/">Borough Market </a>in Southwark, London. As you can see it was a cold, drizzly day and going anywhere with a cover overtop was welcome! Borough market has lots of stalls selling a variety of food products such as <span style="background-color: white; color: #545454; line-height: 18.2000007629395px;"> bread, fruit and vegetables, delicatessan, </span><span style="background-color: white; line-height: 18.2000007629395px;">vegetables, ciders, cheeses and tea. We have a lovely morning sampling the wares (so much good cheese after Germany's bland offerings). </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I loved watching this woman making enormous sandwiches at the Spanish delicatessan. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I would have bought a heap of preserves if not for the 'no liquids in carry on baggage on plane' rule. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFk0rPV8U-IIDc8-7rkfPNWXVsEXcvHVxc6vY8dozCe3pKfQKFVY5cWFuwzFomtH3BCz876u7xzdxlIOPaWf4Uwf8kYh425XJcLpJr7YX10Vt1vwQSD24SatBjaZPIJDeERuFNI-WRMzo/s1600/15601337803_843e62350b_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFk0rPV8U-IIDc8-7rkfPNWXVsEXcvHVxc6vY8dozCe3pKfQKFVY5cWFuwzFomtH3BCz876u7xzdxlIOPaWf4Uwf8kYh425XJcLpJr7YX10Vt1vwQSD24SatBjaZPIJDeERuFNI-WRMzo/s1600/15601337803_843e62350b_k.jpg" height="400" width="300" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So much cheese!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I had one of these olive and cheese sticks. So good!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This stall of Middle Eastern goodness made me think of the yummy foods we used to enjoy in Brunswick and Coburg. Most of the stalls were of proudly British produce but there was also quite a bit from France, Spain, Greece and a little from the Middle East.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And yes, we sampled wine and cider.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It's definitely worth a visit if you're in the area. Lot's of lovely fresh produce and you could easily make the most amazing hamper for a picn</span><span style="font-family: Arial, Helvetica, sans-serif;">ic or a hotel room snack dinner. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaYfc2K9gVxW_n_WbPHqpERBAuC2vzqR2r-XTAkIVHOGoKGWT_EsRXGkO82zqy-PFgg8YUpu0XPFIWOTZHjRgMQhvnfNBI8oaxfjfzJJHCjiZuptbropOsm2UQ9A_iapfg5Z0vkW40Vc/s1600/16219329021_caef8454d1_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguaYfc2K9gVxW_n_WbPHqpERBAuC2vzqR2r-XTAkIVHOGoKGWT_EsRXGkO82zqy-PFgg8YUpu0XPFIWOTZHjRgMQhvnfNBI8oaxfjfzJJHCjiZuptbropOsm2UQ9A_iapfg5Z0vkW40Vc/s1600/16219329021_caef8454d1_k.jpg" height="300" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We enjoyed orange and zucchini cake and coffee from a gelato bar just around the corner (crowd free) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We stayed at <a href="http://www.lsevacations.co.uk/Home.aspx#sthash.4ey8JCpu.dpbs">London School of Economics student accomodation</a> (Rosebery Hall) for two nights which they make available to the public over the semester breaks. It was a good location for where we wanted to go and places we were visiting. We had a perfectly fine room, warm and quiet with a shared bathroom and kitchen down the hall. It was less than staying in a room in someone's apartment through AirBnb and definitely cheaper than a hotel.</span></div>
Cate Lawrencehttp://www.blogger.com/profile/11068520532566968605noreply@blogger.com3