tag:blogger.com,1999:blog-46947177065203315912024-03-05T04:27:12.342+00:00Sushi, Turtles and LifeEricahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-4694717706520331591.post-48764714713122583762015-05-08T03:21:00.001+01:002015-05-18T01:16:39.682+01:00We've Moved!<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello all! I've started a new blog with an easier user interface.. or so I hope. Spinach and specs is aimed to be filled with delicious, healthy food, indulgent cakes, optometry related things, fashion and general life happenings! I hope you will follow me to the new site and enjoy reading as much as I enjoy writing it. E x<br />
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-66045350317157154572014-09-22T10:27:00.001+01:002014-09-22T10:28:29.130+01:00We love you, Yoghurt<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I always thought yoghurt was a fattening treat and I never really trusted the 'fat-free' slogans. But I was wrong. Yoghurt is <i><a href="http://sushiturtlesandlife.blogspot.co.uk/2014/09/chicken-cauliflower-coconut-rice-recipe.html" target="_blank">( like Cauliflower)</a></i> high in Calcium, a portion is one third of your daily intake! Why the sudden calcium obsession? Calcium inhibites the release of cortisol. Cortisol is a hormone which tells the body to produce more stomach fat. <i>Wobble. Who is this Cortisol guy? Get out of here</i>! So basically, eating calcium aids weightloss and even more so, belly weight! It's also a great post sweat session snack, eaten within an hour of your workout the proteins in yoghurt, aid repair. While the carbohydrates replenish energy stocks in the muscles. <i>Ka-Ching! </i>Along with all the Vitamins and good bacteria, yoghurt is a great weekly shopping basket staple. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Lancashire farm, natural bio yoghurt is absolutely delicious. It claims to be fat-free and I really wondered how it would taste. Creamy and light, I mixed my bowl with figs, raspberries, freeze dried raspberry powder, mango slices, pandan extract, pumpkin seeds and pistachio paste. <i>Pffff</i> mouthful, I do love toppings! But you really can make your own flavours. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The yoghurt is 100% British milk and nothing else. Gluten free, Veggie friendly with natural bio cultures. At the moment Lancashire farm yoghurt, at Morrisons, is £1 for a 1Kg tub! I would highly recommend popping out for this. </span><br />
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-74443398608255114222014-09-21T09:41:00.001+01:002014-09-21T12:44:18.872+01:00Oh Amsterdam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Amsterdam, the city of indulgence! The city of beauty and culture! The city of so many, many bicycles! Amsterdam is known for tulips, history, clogs, pancakes, sex, red lights and coffee shops. Obviously no trip to the Dam would be complete without ticking all of these boxes, right? The first stop of our great European adventure. We flew in and as soon as we touched down I couldn't wait to get going. Shout out, <a href="http://www.hansbrinker.com/" target="_blank"><i><b>The Hans Brinker Hotel</b></i></a> which in my opinion is freaking awesome. So, if your looking for really shit accommodation check it out! We freshened up and went on the prowl for food. Unfortunately, most restaurants were very tourist orientated and served standard burgers and chips. (Chip portions are HUGE! Which may explain my bloated holiday belly. sigh)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Going for an <span style="background-color: white; line-height: 18.2000007629395px; text-align: left;">Après dîner stop at a coffee shop is welcomed. If your a tourist its practically expected! I looked around and made eye contact with another traveller, we both cracked a smile of mutual happiness and sipped our coffees. Let me tell you, coffee in Amsterdam are awesome. There are so many different types, flavours and strengths. Most coffees are served the usual way, but there are some edible coffees too! If you like to enjoy the occasional Starbucks or Costa, then your gna have a good time. But hey I'm no connoisseur!</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Electric Ladyland museum is a psychedelic nature and art museum. Best enjoyed immediately after a coffee.<i> (I heard about this on Anthony Bourdains Layover series, a brilliant watch and quick guide to Amsterdam by the way.)</i> The museum is fairly small, but the tours run hourly. So make sure you time your coffee break justtt right. Entrance is 5<span style="background-color: white; line-height: 19.2000007629395px; text-align: left;">€ </span><span style="background-color: white; line-height: 19.2000007629395px; text-align: left;">totally worth it. We were greeted by a small, head strong, Asian lady. She explained the tour to us and like a little school girl, I did tiny claps of excitement. The lady gave us slippers, so shoes changed we descended into the basement which had an enchanting glow. Downstairs an even more chilled out gentleman, the ladies boyfriend as we were informed, guided the tour. There's an amazing display of fluorescent rocks, paints, artwork, monies and antiques. He does a brilliant explanation of the items and welcomes chats with everyone. It was really nice to talk to him about his relaxed lifestyle, working with his partner and spending lots of time just living. We talked about the artworks, there was an amazing piece of forest landscape, under different lights you would see the same forest in a different season. As I stood there in my new comfy footwear, I gazed around at Ladyland in awe, my travel friend caught my eye. Her face was awkwardly unimpressed, <i>"I dunno, this isn't really my cup of tea."</i> It was an awesome day trip out.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">We toured the city the only way we knew how... by boat of course! <i>oh la di dah! Yes darling, naturally. </i>20<span style="background-color: white; line-height: 19.2000007629395px; text-align: left;">€ </span><span style="background-color: white; line-height: 19.2000007629395px; text-align: left;">gets you a cushy 24 hour pass. Honestly? I wouldn't bother. Don't get me wrong, cruising around the canals was a lovely experience. But listening to the electronic tour guide continuously, in 7 languages no less, was borderline torture. Plus, the tram is so much faster, you can buy tickets by amounts of time. Which is pretty useful. You could even cycle. Yes, cyclists as I was told, rule the road! They even have their own symbol on the traffic lights. Talk about respect! Bikes are really cheap to rent in Amsterdam, your talking 10/15</span><span style="background-color: white; line-height: 19.2000007629395px; text-align: left;">€ </span><span style="background-color: white; line-height: 19.2000007629395px; text-align: left;">day hire at most rentals.</span></span></div>
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<span style="background-color: white; line-height: 19.2000007629395px; text-align: left;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Anne Frank's house was much anticipated on our list and clearly everyone elses. Advanced tickets were sold out a month in advance. So, we chose a day to wake up with the bloody sun, just to beat the queue! We got there 30 minutes after they opened but it was already around the block. We didn't think it'd be so bad, but after them closing 30mins, <i>"We have a VIP guest!"</i> Yayyy! Then again for 20mins, <i>"We're sorry, we're a bit too full."</i> We finally got in 3 and 1/2 hours later. It was well worth the wait though. The walls seeped with an eerily prominent tension. One of much respect, tragedy and admiration. We were very cleverly lead around the house with noted points to stop and take in information or look at important features of the room. There are video interviews to watch, documents to read and background stories. A truly humbling experience.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="http://www.werck.nl/en/home" target="_blank">Werck </a> Restaurant and bar, just next to the house is a great stop for lunch. The salads are enormous. The tuna steak cooked just seared and medium inside. The bread is fresh and fluffy, with a generous crunch from the seeds. Slightly slow service, but made up well with quality food and bevs.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Vondel Park is a serene wonderland of luscious grass, herrings feeding in the fountains and families eating ice-cream under the beaming sun. We sat for hours each day soaking the rays, drinking coffee and winding down with a good book, until we fell asleep.Van Gogh done. Eating shamelessly from a vending machine restaurant, drunk, done. Red light district visited, drinking coffee check! I love you Amsterdam. The snacks are great, the people are lovely and the city is beautiful. So much so I'm already planning to go back.</span></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-56005366955198717702014-09-16T12:47:00.001+01:002014-09-21T09:42:08.397+01:00Chicken, Cauliflower Coconut Rice Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Staying healthy on a student budget and more over student lifestyle can be extremely difficult. With most students gaining 10lbs on average in the first year. My god. The most important part of looking after yourself is preparation. If you have healthy options at hand it'll be easier to stay on track.</div>
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Pan fried chicken breast, cauliflower and toasted coconut flake rice, toasted tomatoes with fresh spinach and radish. </div>
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This meal only cost £2 per plate. If your really efficient, making this in bulk will save energy costs and time. Essentially, DIY ready meals. Pure Genius!</div>
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The cauliflower rice is surprisingly rich and creamy, It's a great alternative for rice! A very under valued veg, Cauliflower supports kidney function and lowers blood pressure. 1 serving is also 77% of your daily Vitamin C intake! Which, let's be honest is a much cheaper source of Vit C than oranges! Plus, after a night of heavy drinking.. Cauliflower aids detoxing. (More booze!! Woo!!) Packed with so many other Vits and Minerals, definitely an essential for the shopping list. Mixed with the sweet, yet citrus bursts of the tomatoes and peppered crunch in the Raddish the balance is delicious. The natural fats and indulgence of the avocado thins compliment the rice so well. This meal is paleo, gluten free and dairy free. Easily bulked up and quick to prepare. A keeper in terms of culinary dating. </div>
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<b>Chicken, Cauliflower Coconut Rice Recipe</b></div>
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Beautiful pan fried chicken, with tropical coconut cauliflower rice, on a bed on spinch, hot cherry tomatos and creamy avocado.</div>
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<i>Ingredients:</i></div>
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<i>1 Chicken breast</i></div>
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<i>6 Cauliflower florets</i></div>
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<i>2 teaspoons Coconut flakes</i></div>
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<i>6 Cherry tomatoes</i></div>
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<i>1 Raddish</i></div>
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<i>1/2 An Avocado</i></div>
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<i>A Handful of spinach</i></div>
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<i>Teaspoon of pumpkin seeds</i></div>
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<i>Pinch of salt and pepper</i></div>
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<i>Olive oil </i></div>
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<i>1. Toast coconut flakes on one side of a pan on medium heat and pumpkin seeds on other. Once browned, remove and place into a bowl. </i></div>
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<i>2. Pour a teaspoon of olive oil into a pan on medium heat. When hot begin to fry the chicken breast. Sprinkle salt and pepper on both sides. </i></div>
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<i>3. Grate all cauliflower into a small bowl. Mix with coconut and serve. (Use a chefs ring to achieve the look)</i></div>
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<i>4. Wash and place spinach and radish onto serving plate. </i></div>
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<i>5. Fry off tomatoes with chicken for last 2-3 minutes of cooking. </i></div>
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<i>6. Half the Avocado, slice keeping the top intact. Fan gently with fingers to decorate. </i></div>
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<i>7. Dish up tomatoes and chicken. Sprinkle pumpkin seeds to serve. </i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-20495490196149847592014-09-10T09:42:00.000+01:002014-09-21T09:43:55.459+01:00Buddha Original, Budapest. RR<div dir="ltr" style="text-align: left;" trbidi="on">
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The Buddha Original restaurants are situated in the centre, on the Pest side of the capital. A great place to stop off for a quick, hearty Thai dinner. A modern oriental restaurant with simplistic decor. After a hectic day of playing tourist, the chilled out vibe was more than welcomed! The clientele showed clearly that this restaurant appealed to all ages, although seemed targeted to the younger market.<br />
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We arrived at Buddha around 8pm after walking all day seeing sites and swimming in the roman baths, So needless to say, we were Hank Marvin'! We tried to imply this as much as possible to our friendly waiter. Beers ordered, we scanned the menu for something familiar and big! Lets not pussy foot around with starters and such, we want grub and we want it now!</div>
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Travel bud goes with Pad Wun Cen Chicken,<i> </i>which is actually very filling and delicious. She found it slightly spicy, but in terms of thai food. No. Come on Buddha Original, where's the fire?! The portion to our shock was absolutely huge, <i>(apart from heat) </i>the seasoning was on point.</div>
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<i>Pad Wun Chicken - Glass noodles, egg, basil, spring onion, wood ear mushroom, Chinese kale, celery, soya sauce, chicken.</i></div>
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<i>1490ft. £3.77</i></div>
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I went with the Thai chicken salad. I was more than pleased to see that it wasn't some pathetic girly salad. We'd been swimming and I really needed to replenish! Again, I was unfourtunately dissappointed with the lack of UMPH, that is so often connotated with thai food. The flavour and ingredients, fresh and lovely. But upon asking the waiter for extra chillies, he was more than happy to oblidge. So, I was content with a belly full of beer, veggies and chicken. My mouth a small inferno. Happy days!</div>
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<i>Thai Chicken Salad - Minced chicken breast, vegetables, Thai chili sauce. </i></div>
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<i>1190ft £3.01</i></div>
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I would reccommend Buddha to all visiting Budapest. It's not traditional Hungarian food, but if your in the mood for Thai! Then it's a more than resonably priced restaurant. Located perfectly for a stop heading back towards your hotel or on the way for drinks. Staff are friendly, sevice is good and beer is cheap! <a href="http://www.buddhaoriginal.hu/en" target="_blank">Click here for Website.</a></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-18531461125541148162014-09-09T00:05:00.000+01:002014-09-21T09:43:18.301+01:00Climbing Pen Y Fan<div dir="ltr" style="text-align: left;" trbidi="on">
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Pen Y Fan, for those who don't know, is the highest mountain peak in South Britain. At 886m above sea level, it is part of the Brecon Beacon mountain range. Fun facts over, story time begins. My travel buddy and I decided, summer really wasn't over just yet. With Cardiff currently hit with the final wave of an Indian summer, we decided to make the most of the weather and climb the summit. It was a rather flippant decision and as per, we were under prepared. A quick stop at the supermarket prior to our commute, we had snacks and liquids to fuel us ahead.<br />
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A short 1 hour drive from the city, we arrive in the Beacons, killed off the unnecessary dead weight from our back packs and embraced the scenery. As we scoped out the competition, which were mostly sheep, we secured ourselves into our heavy duty boots and began. "Surely this isn't right? The website describes it as a fairly well known route, with a clear, worn in path?" Evidently, there's no change between Wales and Europe. Once again we'd wondered off in the wrong direction, like two lost lambs, joining the heard. We turned around and sure enough, there was this well beaten track just behind us. "Stupido!" </div>
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<i>Okay, take two. We got this. Play it cool. Totally meant to do that little warm up.</i></div>
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The circular route can be taken from two starting points from the Pont ar daf car park. Looking at Pen Y fan, walking from the right will be leisurely stroll, from the left a death trap of valleys and peaks. No need to keep you guessing, unknowingly we just took a gamble. We choose the left. No questions. It's done. Oops. 5 minutes into this, regret and fear begin to seep into our minds. 20 minutes down the line, our legs begin to buckle and our bodies soaked in sweat.<i> Sexy devils</i>. There was no option but to cease conversation, part ways and power through. As painful as it was, the rewards were well worth the climb. Stopping along the way, to snap the view and enjoy the serenity of the Brecon Beacons. After spending my whole summer traipsing around Europe, I came to resent Wales. But when you leave the grey, mind dulling, concrete jungle that is the city, you can really appreciate the Welsh landscape. Hidden in the valleys, were gorgeous shimmering lakes I remembered from my childhood. <i>Oh, yesteryear.</i> </div>
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90 minutes later, we're faced with a brick wall. Or path, call it what you will. We used the last of our energy and mowed on up this 90 degree ascent, with the thought of the spectacular views we would see! Did the tourist thing and got the victory photos with the stone. <i>Woo Achievement unlocked!</i> Soaked in the views and found our favorite spot to dine. We must have looked insane trying to eat chorizo and bread while flailing our arms in the air. So many bugs, so many attracted to body warmth... which we had an abundance of. Sitting on top of the mountain, over looking a mini lake outlined with trees, picking at food. It's a hard life of a student eh? We sat and absorbed this moment until our patience for these frigging flies broke. Trying to keep our balance we fumbled our way down the side of the mountain, passing many cute free runners along the way. Bring a book, going down really isn't as fun as going up. <i>Just keep thinking of how sexy our butts will be after this.</i> </div>
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All in all, a great day to be had up Pen Y Fan. If you get a chance before the weather changes, get ya boots on.<br />
<a href="http://megansblog.co.uk/" target="_blank">Click here</a> to read my travel buddies side to our trip around Europe.</div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-86440846087695365452014-09-02T09:44:00.000+01:002014-09-21T09:44:54.448+01:00Slovenia, A Hidden Gem<div dir="ltr" style="text-align: left;" trbidi="on">
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I went travelling! Check me out living the high life. After a year of working in a not so glamorous job, it was well overdue that I spent some of my hard earned cash. Treated myself if you will? A very close friend and I booked tickets to Interrail Europe. It.Was.Insane. Costing £224 or 269€ we had ourselves 10 days train travel within 22 days pto get across as much of Europe as humanly possibly. Pah! F*** that, we took our sweet ass time and casually strolled across the countries, making a loop towards home. Getting lost, eating excessively and making drunken memories. But more of that later, we're here to talk Slovenia!<br />
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So the basic context to why Slovenia? We're in Budapest chatting to some Manchester girls we were bunking with. They'd not long come from Slov and showed us pictures and postcards of the breath taking Lake Bled. Having no idea of our next destination, we glanced at each other, shurgged, threw our hands in the air and thought why not?! We went to reserve train seats that day. (Reservations setting you back 10€ a seat. Relatively reasonable). The pictures as they warned were nothing on the actual views. It is with most things, you simply just have to see for yourself. Lesce Bled, as known to the locals, is just an hours train ride from the capital Ljubljiana. But don't bother with any entertainment for this journey, sit back, preferably with snacks and enjoy the many, MANY views of Slovenia. Rolling mountains upon mountains, with small rural villages nestled between their valleys. A crystal clear turquoise river chasing the train track, giving you a small preview of Bled's incredible water.</div>
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Bled is now one of my favourite scenes. When the partying ends here and the electronic backing track is lost to the wind, you can stop. Just stop completely and be calm. Amazing.</div>
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Walking around the lake will, at a pace take 3hrs, with pauses for neccessary photography of course. Strong advice I'm sure my friend will give in hindsight, wear good shoes. Ones that dont break halfway, ending up with me using a strip of plaster as emergency surgary equiptment! But hey, great excuse to get the footwear off and take a dip. But for such still waters, the banks are quite the opposite, buzzing with life. There's rowing, canoeing, swimming, moped rental, horse carriage rides, hand gliding, craft markets, food, drinks, parties, spa's, artists, fishing, camping... It goes on.</div>
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Lake Bled, Slovenia is highly recommended in my books. A tip - getting off the station at Lesce, walk across to the opposite side of the road to catch a bus directly to the lake for 1€60. 10 minute ride, 1 stop. Cheap and efficient. The taxi service is safe, but an unnecessary expense unless you have luggage.</div>
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Doberdan!</div>
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(Good day, Slovenian)</div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-44635883200862578652013-11-19T00:53:00.003+00:002013-11-19T00:53:52.630+00:00Those Cakes Bakery<div dir="ltr" style="text-align: left;" trbidi="on">
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After months of developing new recipes... you can now buy my cakes! I've launched an<a href="http://www.thosecakesbakery.co.uk/"> online bakery</a> ! It's been great having so much support and feedback from the blogging community and I'd love to keep you posted with the shop! The store will feature the crazy flavoured cupcakes from this blog and loads more. Plus the entremet cakes that made so much noise. </div>
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You can visit the bakery at <i><a href="http://www.thosecakesbakery.co.uk/">www.thosecakesbakery.co.uk</a> </i></div>
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There are only a few to choose from for now! But there will be much more in the next few weeks.Use the code: <span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">48AC19C0 </span>for 10% discount off your first order.</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-84326558112013000112013-08-25T00:00:00.000+01:002013-08-25T01:53:01.265+01:00Pandan Entremet Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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It's been a while exams, work. You know the drill. Since I'm all done until October I've got so much more time for crafts, DIY, gardening and obviously baking. I haven't posted any bakes in ages because quite simply the more I bake the bigger I get. And if you follow my Instagram (@sushiturtleslife) you'll know I'm doing the Paleo. So baking is a little more difficult.</div>
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But this cake I made for my uncle who always jokes at my blog. It's all in good fun, but he's right food can look great but it's all about how it tastes. So this one was to shut him up basically. Hahaha, just joking Uncle T. I think it went down well, they asked for a second slice. So I'm going to be making this again for a family lunch gathering. Very exciting. I love entremet cakes and have been obsessively googling them since I discovered, but I never saw one made with Pandan cake. Which my family love. I wanted to make a Pandan with a twist. This may frighten you, it's pretty damn fattening. I'd advise you make this for several people, avoids temptation of eating it all yourself!!<br />
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<u>Recipe:</u><br />
<i>Pandan Jouchande cake.</i><br />
<i>Separate 4 eggs. 150g sugar beat well with 4 egg yolks. Add 150g of self raising flour. Mix well, adding in parts with 170ml coconut cream. Add 1 teaspoon Pandan flavour. After beating the eggs whites to stiff peaks, gently fold into flour mixture. Spread evenly on a baking tray and bake at 180 for 10-15 mins.</i><br />
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<i>Coconut cream mousse:</i><br />
<i>Whip 300ml of double cream until thick. Add in parts the liquid from the coconut cream and 2 tbspoons of the cream. Add 2 teaspoons of powdered soaked gelatine.</i><br />
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<i>Pistachio praline:</i><br />
<i>In a saucepan heat 150g of sugar until golden brown. Do not stir! Add whole pistachios (not salted pistachios!) Pour nut caramel mixture onto well buttered baking tray or silicon tray. Use a rolling pin to flatten. Once cooled, blend to a fine flakes.</i><br />
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<i>Assembly:</i><br />
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<i>Measure a 20cm cake tin, length and base. Cut these from Pandan cake and push gently into tin. Spread a thin layer of pistachio praline crumbs. Add 1/2 of coconut mousse, next sprinkle a generous layer of coconut flakes then the rest of the mousse. Refrigerate, Leave to set over night. This may only take 2 hours as the gelatine is fast working! </i></div>
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<i>To decorate sprinkle a generous amount of praline to cover the cream layer. Position edible flowers, (Pansies, Runner bean flowers, Strawberry flowers) warning runner bean flowers are fairly bitter. Blueberries and some left over solid praline. </i></div>
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<i>Keep refrigerated before serving. </i></div>
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Enjoy! Until next time xo</div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com1tag:blogger.com,1999:blog-4694717706520331591.post-31509943598836350052013-04-28T00:00:00.000+01:002013-04-28T00:02:54.856+01:00J's Chocolate Mousse Entremet<div dir="ltr" style="text-align: left;" trbidi="on">
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Firstly I appologise for the photos, not the best but you can see the cake so it'll do this time! I baked this for my boyfriends birthday. It had to be something show stopping and like none of my other cakes. But the recipe I followed was a French youtube video for a one portion dish... So I had to make it up along the way. It's almost like a cheesecake but with mousse. So the outter edges of the cake is an eggy sponge with the centre being all chocolate mousse. With a layer of strawberries and another praline. This takes a lot of time, due to the chilling steps.</div>
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<i><u>Recipe:</u></i></div>
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<i>Cake:</i></div>
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<i>2 eggs separated. Whisk the whites to form peaks. Mix the yolks with 100g flour, 100g sugar. </i></div>
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<i>Fold in egg whites. </i><i>Spread thinly and evenly on a baking tray. Bake at 180 celcius for 7-10 minutes.</i></div>
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<i>Using a cake tin (preferably with a removable base) Cut a long strip with height of tin and a base.</i></div>
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<i>Praline:</i></div>
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<i>60g Almond flakes. 100g Sugar. Melt the sugar without water in a saucepan on medium heat. As the edges being to brown turn the heat low and allow all the sugar to melt completely and gain a dark brown colouring. At no point should you stir the sugar, before it has become liquid. Fold in almond flakes and spread onto a well greased baking tray. Or using 2 silicon sheets, use a rolling pin to flatten. Leave to set.</i></div>
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<i>Strawberries:</i></div>
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<i>Cut 6 large strawberries into small even chunks. Add to 20g of caster sugar and simmer in a sauce pan until the excess juice from strawberries has become thick and concentrated.</i></div>
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<i>Mousse:</i></div>
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<i>Using 300ml of whipping or thick cream (UHT will not whip). Beat the cream until thick and add to 200g of melted chocolate. Stir in gently.</i></div>
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<i>Assembly:</i></div>
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<i>Line your cake tin with the sponge. Making sure there are no gaps by gently squeezing the edges together. Using the sauce from the strawberries, brush on the juice evenly to the cake. Next spoon in 1/3 of the mousse mixture. Layer with strawberries (It is important that minimal liquid is added or it will melt the mousse) Leave to set for 20 minutes. Layer with 1/3 more mousse and sprinkle over chipped up almond praline brittle. Leave to set for further 20 minutes. Layer with the remaining mouse and leave to set for 2 hours. </i></div>
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<i>Once chilled and hard, using a hot pallet knife slide over the cake, using the tin as a guide, to gain a flat surface. Refrigerate for further 30 minutes before removing from tin. Dust with dutch press unsweetened cocoa powder using a fine sieve. Decorate with balls of chocolate ganache, hazelnuts, large shards of almond brittle.</i></div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-72837403282313323892013-04-17T00:00:00.000+01:002013-04-17T00:00:02.492+01:00Chocolate & Banana Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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When I really got into big celebration cakes a few weeks back I offered to make a cake for a birthday my brother was attending. I needed an excuse to practise without having the need to eat any hahaha! I surprised myself with how this cake turned out. Very proud moment, although I think the rose does need a little more colour!</div>
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Since this was an 18th birthday cake, I spiked the buttercream with a little Baileys. But the recipe below is without. Just add enough to your own taste, because who doesn't love a bit of birthday Baileys!</div>
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<i>Recipe:</i></div>
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<i>225g plain flour</i></div>
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<i>350g caster sugar</i></div>
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<i>60g cocoa powder</i></div>
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<i>1 tsp baking powder</i></div>
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<i>1 tsp bicarb soda</i></div>
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<i>2 eggs</i></div>
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<i>250ml milk</i></div>
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<i>120ml veg oil</i></div>
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<i>2 tsp vanilla extract</i></div>
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<i>250ml boiling water</i></div>
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<i>2 tbsp nutella</i></div>
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<i>1. Mix cocoa powder, nutella and boiling water in a small bowl.</i></div>
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<i>2. Using traditional method, mix all ingredients together in a large bowl except the baking and bicarb.</i></div>
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<i>3. Add chocolate mix, baking and bicarb to mix.</i></div>
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<i>4. Beat well together.</i></div>
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<i>5. Dived between 2 greased 23cm tins or one large heart shape, bake at 180 Celsius for 20 mins if mixture halved. 40 mins otherwise.</i></div>
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<i>6. Pipe buttercream to form a wall.</i></div>
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<i>7. Melt nutella and spread evenly within walls.</i></div>
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<i>8. Lay fresh bananas on top and cover with cake layer.</i></div>
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<i>9. Dirty ice cake and leave to cool.</i></div>
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<i>10. Once cooled, melt 3 tbsp nutella and put into pipping bag.</i></div>
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<i>11. With a gently swiping movement, drag down for a melted chocolate look.</i></div>
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<i>12. To create the rose, use a small starter ball of cake mix squished together.</i></div>
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<i>13. Pipe around beginning from the inside out to form petals.</i></div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-18053922277759810932013-04-15T00:00:00.002+01:002013-04-15T00:00:05.525+01:00Kokoro, Sushi Bar Review<div dir="ltr" style="text-align: left;" trbidi="on">
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I love sushi, but I'm sure I'm not the only one who fell trap to the supermarket so called 'sushi'. What a joke. My little brother claims to love sushi, but he's only ever had it from Tesco. So next time I'm in Guildford I'm picking a few trays up in a cooler bag and bringing them back home! The problem is most teenagers get into sushi because it's 'fashionable' or whatever. Then all of the sudden I found myself forcing it down just to say I like it. When I hated it. It's because supermarket sushi is crap!! I'm yet to find a quality sushi bar in Cardiff centre or anywhere surrounding for that fact. If you know of one please comment below and fill me in!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQdu-L7rRopKsDQo3Yh_1kSY2-2PaaM2op4SG9Qx3QJRTOt36pvNJQs_Kfxb3mJNGexM8RwyEmnwn_HiIoGUVqt7ygV73eNKFKK83e8DX-vOQiT5eSIdZHdyWrhMztm9HrMHostjB3w/s1600/a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQdu-L7rRopKsDQo3Yh_1kSY2-2PaaM2op4SG9Qx3QJRTOt36pvNJQs_Kfxb3mJNGexM8RwyEmnwn_HiIoGUVqt7ygV73eNKFKK83e8DX-vOQiT5eSIdZHdyWrhMztm9HrMHostjB3w/s640/a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Nigiri, Chicken Katsu Nori, Wasabi.</td></tr>
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The reason I love Kokoro so much is simple, it's just so understated. The only advertising they have for themselves is the store. I can't find them anywhere online but the store is always packed! This just goes to show that the food really does speak for itself. Since I had my first Salmon lovers box, (around £6.99) I find myself constantly stopping by for lunch when I'm on the high street shopping. Theres just enough space or a few people at their breakfast bars, seated at the windows looking out to the shoppers. But there have also been times when I resisted the temptation and decided to cook something myself, only to find myself rushing back into town to make the 8pm closing time and grab myself a medium box of hot sticky chicken on stir fry noodles (~£5) and some fresh salmon. Since the chefs know sushi inside and out, they know it's best FRESH. The sushi is made daily and throughout the day, so you know you wont be getting yesterdays left overs. Which means... get there too late in the day and they wont be stocking up because it wont go out tomorrow! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHxUMOFqrz60iLAFCQrNENwKOOQy6gL_nVr8QVbmGhHw8h-JTEgss7f2oIv1j8Bv8Ekrdih9xFoHXrNXUTgkOroOs8ctd3ssgzh1yUhX0-0gMe3UoXd2aCs7pPdY_fQz6wNBNCh0udQ/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHxUMOFqrz60iLAFCQrNENwKOOQy6gL_nVr8QVbmGhHw8h-JTEgss7f2oIv1j8Bv8Ekrdih9xFoHXrNXUTgkOroOs8ctd3ssgzh1yUhX0-0gMe3UoXd2aCs7pPdY_fQz6wNBNCh0udQ/s640/b.jpg" width="640" /></a></div>
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I'm yet to become more adventurous and grab the deluxe box with eel, octopus and others. But they do have a selection of salads and pot stickers too! So you can imagine, the combination of how much I love food and eating out with James (who has a healthy appetite) we're racking up quite a bill. But so worth it since when I come home I say good bye to sushi times. Kokoro also offer a loyalty card. A few weeks ago I saved myself a free miso soup! I could go on but theres just no need. Enjoy the pictures, drool, be jealous and then go there. You'll thank me later, I know.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JBpjNj08MNlldNBmu3_gK-5cAfI2e__XDvEeUG9sp3UWZjmGC0TDejTbSXMLV5ClCshhd-EE-hatKfyKmy376TlhEn_soonhTLdt3SKGPu-cIarKeD25eB-WUXOH_4KXi6IbePs8OA/s1600/f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JBpjNj08MNlldNBmu3_gK-5cAfI2e__XDvEeUG9sp3UWZjmGC0TDejTbSXMLV5ClCshhd-EE-hatKfyKmy376TlhEn_soonhTLdt3SKGPu-cIarKeD25eB-WUXOH_4KXi6IbePs8OA/s640/f.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Nigiri at it's best.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAVZiQUh5Hj4WNolULqCZOgZavwBzemiNjFkeR5y_74u7L5s3nVy222BWtMzF58UsbEQbfQwIpnalvCMDvgNLyeCzlR6Y4FaBp8j3ZiaRhOFA_btfQ_vqXIKbtE8I2G2N4JoZaH9qew/s1600/e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAVZiQUh5Hj4WNolULqCZOgZavwBzemiNjFkeR5y_74u7L5s3nVy222BWtMzF58UsbEQbfQwIpnalvCMDvgNLyeCzlR6Y4FaBp8j3ZiaRhOFA_btfQ_vqXIKbtE8I2G2N4JoZaH9qew/s640/e.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favourite sticky spicy chicken box.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ttNVswL7Helgk6W4uSP3myaCMw8t1SN3wgeF-CYZ6jljW_kvxON2lYMvrgKXB9T1d55js_05D1o3i8POx14GC2dhIdnzh2vZSEH7GlQ3z4fHFefG8FnN98VqjxXTyYj4imT9yVc06g/s1600/i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ttNVswL7Helgk6W4uSP3myaCMw8t1SN3wgeF-CYZ6jljW_kvxON2lYMvrgKXB9T1d55js_05D1o3i8POx14GC2dhIdnzh2vZSEH7GlQ3z4fHFefG8FnN98VqjxXTyYj4imT9yVc06g/s640/i.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFjN2G5rEla_OwQtlJgqIOZ4ctTTd4H9TmFYRdeQ0SciZgHdg5tKpnrWKDJyR-5LoezUwF5iySrp6R1gAkuoKrgQcLqRiW106nZYDzJUT02hnxt4vHtCv3SAJCdYO0yQyp6nUugd1jA/s1600/h.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxFjN2G5rEla_OwQtlJgqIOZ4ctTTd4H9TmFYRdeQ0SciZgHdg5tKpnrWKDJyR-5LoezUwF5iySrp6R1gAkuoKrgQcLqRiW106nZYDzJUT02hnxt4vHtCv3SAJCdYO0yQyp6nUugd1jA/s640/h.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Empty shelves late at night.</td></tr>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com1tag:blogger.com,1999:blog-4694717706520331591.post-60819294097987148772013-04-14T00:00:00.000+01:002013-04-14T00:00:01.136+01:00Palmiers for Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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I love palmiers, I had my first in gorgeous Tuscan Italy under the sun. Visiting the leaning tower, spending the evening listening to street musicians at Ponte Veccio and chowing down some beautiful fresh seafood pallets and Florentine steak. Foodies paradise! Palmiers are a great way to cook your own breakfast, fresh and fast when we're rushed in the early morning. Pack these in a small bag and take them for snacking during the day too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb2xaCC2Uu0Vd0uQiFEBDGAiSXCwi3_pmnL_qz7-SQ54lHk0F91HusEiUe3mG2nyp95tOwZaq2II9l3sp4KBS5p1flCVUDjZJLRY2ucRwJEC-1MNikYkpHhjE6_YBf8dC1E0Oox8h4w/s1600/c1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb2xaCC2Uu0Vd0uQiFEBDGAiSXCwi3_pmnL_qz7-SQ54lHk0F91HusEiUe3mG2nyp95tOwZaq2II9l3sp4KBS5p1flCVUDjZJLRY2ucRwJEC-1MNikYkpHhjE6_YBf8dC1E0Oox8h4w/s640/c1.jpg" width="480" /></a></div>
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Unfortunately when I was in Italy a few years ago I was way too occupied with the gelato!! I actually tried it <b>in Costa, while waiting for my train</b>.. yeah not quite the same picturesque setting eh? Hahahaha. It was delicious all the same though. But I think I paid about 50p for one? Probably more! I couldn't believe how quick this can be, you can prep and have them in the oven with 5 mins? Put the kettle on and they'll be done, pipping hot, setting you up for the day.</div>
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<i>Recipe:</i></div>
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<i>1 Packet puff pastry</i></div>
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<i>Caster Sugar</i></div>
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<i>1. Lay puff flat</i></div>
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<i>2. Sprinkle 2 tbsp sugar inside</i></div>
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<i>3. Roll each side into the middle</i></div>
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<i>4. Slice 1/2 inch thick slices</i></div>
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<i>5. Lay flat on parchment lined baking tray</i></div>
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<i>(This is important as they will begin to burn before cooking otherwise)</i></div>
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<i>6. Sprinkle another 1tbsp sugar</i></div>
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<i>7. Bake at 200 degrees for 20 minutes</i></div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com1tag:blogger.com,1999:blog-4694717706520331591.post-13612829710323452202013-04-13T00:00:00.000+01:002013-04-13T00:03:55.894+01:00Back To University<div dir="ltr" style="text-align: left;" trbidi="on">
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I hate when the weather is doing that stupid inbetweeny crap when it can't decide if it wants to start summer yet or stay in winter. It makes deciding what to wear so difficult! There's definitely a big trend for floral this spring, as with every spring. But a massive emphasise on wearing full prints. On everything! I'll save you too much flower power this time and suggest a few outfits for back to uni/college which ever institution of learning you'll be heading to!</div>
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I'm thinking of treating myself to some new jeans, I love the china print on these! And of course white jumpers are always in style so that too is on the list. I never took a second look at peplum tops other than to think what kind of weird throw back fashion trend is this? But I love the grey material here so I thought I'd just give it a go. No wonder peplums are such a big thing, the fit is amazing. Which means I can go for a big meal and get away with a pot bloated belly, hehehe! Also notice how I somehow manage to look exactly the same in both photos... weird.</div>
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What do you think of the looks? Tweet me what your wearing back to work/uni this spring and I'll add you photo below! @ericahenderson</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-60466972966098136532013-04-12T00:00:00.000+01:002013-04-12T00:00:02.971+01:00Hake on Skordalia with Seared Spinach, buttered Muscles, Oyster Mushrooms and Sundried Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Masterchef makes my mouth do some serious drooling. My belly will start rumbling and I'm itching to get into the kitchen. So my new tactic, eat before I watch! Yeah, I'm that bad. I get some serious cravings if I'm even slightly hungry while watching Masterchef. So for lunch yesterday I wanted some serious food going on. I'd never tried Hake before yesterday so I had no idea what to cook with it! All I could gather from asking around was that it tasted amazing. It was on offer so how could I not really? I looked around at a few recipes and saw it's mostly teamed with bold and strong flavours, so I just imagined a sea bass flavour and worked around it. I'm so pleased with how it turned out! My private home taster even said they'd be happy to pay £15 for this dish! <i>But hey they may be slightly biased no?</i></div>
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I don't care! A compliment is a compliment! Especially with all the thought I put into this! I really do hope you give this a go. It's like eating out, but eating in. Hrmm. It's fairly simple to make, just takes a lot of concentration, with so many components! Skordalia, is Greek in origin and is said exactly how it's spelt. If you've been watching Masterchef, yes I did learn this from John!</div>
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<i>Recipe:</i></div>
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<i>Skordalia - </i></div>
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<i>5 large potatoe</i><i>s</i></div>
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<i>3 tbsp butter</i></div>
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<i>2 tbsp olive oil</i></div>
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<i>2 cloves of fresh garlic</i></div>
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<i>1 tsp salt</i></div>
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<i>1 tbsp lime juice</i></div>
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<i>Enough milk to cover potatoes.</i></div>
<i>Peel and chop potatoes to small squares. Boil in a saucepan with milk (no water!) Peel and squash garlic add to potatoes.</i><br />
<i>Once cooked and soft, scoop potatoes without milk into a blender add remaining ingredients, bled into a smooth mash/puree consistency.</i><br />
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<i>Spinach - </i><br />
<i>50g spinach including stalk</i><br />
<i>1/2 onion, diced</i><br />
<i>1 garlic clove</i><br />
<i>Chop spinach to 3-4inch length.</i><br />
<i>In a frying pan gently cook the stalks and diced onion, once they begin to soften turn off heat.</i><br />
<i>Add the leaves and cover, leave until plating up.</i><br />
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<i>Sun dried tomatoes - </i><br />
<i>5 Cherry tomatoes</i><br />
<i>Olive oil</i><br />
<i>Half the tomatoes, brush with olive oil.</i><br />
<i>Lightly sprinkle salt and pepper.</i><br />
<i>Leave under the grill until beginning to brown.</i><br />
<i>(This should be a medium heat)</i><br />
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<i>Mushroom & Muscles - </i><br />
<i>15 Muscles (I don't know the weight! </i><br />
<i>About 2 handfulls! or half a pack.</i><br />
<i>Handfull of oyster mushrooms</i><br />
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<i>(Terrible sorry ahha! ameteur cooking at it's best!)</i></div>
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<i>Gently fry with 1 tbsp butter just to warm through</i></div>
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<i>Hake -</i></div>
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<i>Gently fry in butter.</i></div>
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<i>Sprinkle lightly with salt.</i></div>
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<i>Cook skin down until you can see it's cooking half way through.</i></div>
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<i>Turn over gently.</i></div>
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<i>Watch carefully, for the centre of the fish to turn opaque.</i></div>
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<i>You don't want to overcook this gorgeous fish!</i></div>
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<i>Sauce - </i></div>
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<i>Very simple, just a small tbsp of the reduced milk and garlic from the potatoes.</i></div>
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<i>Sounds strange but it's just very creamy and only needs very little to bring the dish together.</i></div>
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Once again your probably left overwhelmed with a massive recipe, that is measured in handfuls? It may look daunting now, but read over before you start and make sure you have everything ready! Overcooked fish with cold potato is just wrong, sick and wrong. Hahaha. I wish you the best of luck with this dish, it's so worth sitting down with a glass of white!</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-21810955932318451792013-04-11T00:00:00.000+01:002013-04-11T00:00:05.885+01:00Orange & Ginger Little Kick Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Clearly I had no idea what to call this dessert. This would be my first ever recipe that I've never adapted or taken inspiration from another. I did this freestyle and it was pretty frightening. Mum took me shopping and we came home with an abundance of fresh and delicious ingredients, since she knew I really wanted to make a come back from my mango custard mess. I knew Chili and Lime chocolate is a big, big favourite amongst the chocoholics so that was a definite component for this one!</div>
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To sum it up, this is a orange zest Victoria sponge layer, topped with a crumbled ginger biscuit disk, a chili and lime chocolate slice, orange scented custard and a gooey hazelnut caramel collar. It's a mouthful, hence the strange name. But it's not about the name, or the strange presentation of this one! It's all about the big flavours packed into a small dessert. I'm not so sure what John and Greg would say about my presentation but come on A+ for effort? Please?</div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpaDArXsOf6r4YQJJviizk-31t9N40yMas_XWswH5p-9EmnzQmzR5DZUsxz-ndZvMQaUohgZieGZ8w-vC4FN2qcU_CP2aaqfb9_gE-3WKZr3mJjQZO5TsesZZHbdfNoQ-QQNePL0wiw/s640/e1.jpg" width="640" /></div>
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<i><u>Recipe:</u></i></div>
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<i><u>Orange Sponge</u> - </i></div>
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<i>100g butter</i></div>
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<i>100g sugar</i></div>
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<i>100g self raising flour</i></div>
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<i>1 egg</i></div>
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<i>1 large orange, zest separate</i></div>
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<i>Cream the butter and sugar.</i></div>
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<i>Whisk in the egg.</i></div>
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<i>Add all the zest of the large orange.</i></div>
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<i>Bake on a flat tray at 190 degrees for 15 minutes.</i></div>
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<i>Upon removing cake from oven, take half the orange and squeeze the juice evenly coating the cake.</i></div>
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<i>Cut with chefs ring after cooling.</i></div>
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<i><u>Crumbled ginger biscuit </u>-</i></div>
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<i>100g ginger nut biscuits</i></div>
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<i>3 tbsp melted butter</i></div>
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<i>Crush the biscuits to a fine consistency.</i></div>
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<i>Mix in butter until all crumbs are coated.</i></div>
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<i>Spread flat and even on a baking tray and bake for 5 mins.</i></div>
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<i>Cut with chefs ring after cooling.</i></div>
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<i><u>Flavoured Chocolate</u> - </i></div>
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<i>100g chocolate chopped</i></div>
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<i>1 lime, zest</i></div>
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<i>1 tsp chili flakes</i></div>
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<i>Melt the chocolate over a ban marie.</i></div>
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<i>Spread thinly on grease proof paper.</i></div>
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<i>Sprinkle over lime zest and chili while chocolate is still wet.</i></div>
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<i>Leave to set and cut with chefs ring.</i></div>
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<i><u>Orange custard</u> -</i></div>
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<i>I cheated a little here.</i></div>
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<i>Using a standard custard powder mix, add the zest of 1/2 an orange.</i></div>
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<i>1tsp of vanilla and leave to set.</i></div>
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<i><u>Hazelnut Caramel Collar</u> -</i></div>
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<i>40g Hazelnuts</i></div>
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<i>1/2 Cup caster sugar</i></div>
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<i>1/4 Cup of water</i></div>
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<i>2 tbsp golden syrup</i></div>
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<i>Simmer in a saucepan sugar, water and syrup.</i></div>
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<i>DO NOT STIR.</i></div>
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<i>Chop Hazelnuts finely, either with blender (quicker) or by hand.</i></div>
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<i>Once sugar mix has turned a light brown caramel colour remove from heat.</i></div>
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<i>(This light brown will have a gooey texture allowing you to mould the caramel. Other wise a deeper colour will become brittle)</i></div>
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<i>Add hazelnuts and quickly turn out onto greased baking tray.</i></div>
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<i>Leave until cool enough to handle. Slice 1 inch thick slices and shape around tier of cake.</i></div>
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It seems like a lot of work. It's not complicated in the slightest I would say. It's just a little time consuming but it's worth the effort for a dinner party or treat. It really is packed with flavour and since today is a favourite of mine and mums. Obviously with a big brew and a good show or in mums case a book. Don't forget to tweet me anything you make via @ericahenderson.</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com2tag:blogger.com,1999:blog-4694717706520331591.post-17432225844586519082013-04-10T00:00:00.000+01:002013-04-10T04:22:10.587+01:00The Drummond Pub Review<div dir="ltr" style="text-align: left;" trbidi="on">
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I love the <b><i><u><a href="http://www.thedrummondguildford.co.uk/">Drummond Pub</a></u></i></b>, located very close to Guildford city centre. Being just a short 10 minutes away. The food is gorgeous, if your in need of some serious hearty yet perfectly cooked food the Drummond is the place. This really is a hidden gem and it's definitely a favourite for me and James. We've been here several times in the last 2 years and I've been dying to review the food for ages, but theres been so many times I've tried something delicious and gone back for more only to be disappointed. This clearly is not the case for the pub better known as the bulldog. The consistency of the food and being perfectly seasoned is just amazing. The atmosphere is always fairly lively but not annoying as so you can't hear each other speak. It's a real British pub, with proper pub food. I love it. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCp_9rn6CY7s2yS9FKCtWPI98Glkj6kvjMKOfYOSd4Z0c2DpucASvRoHlnHX6qCrWPLrAEq0IhSjJN55QLSPO9bMZ7qidNRDHweYcFId5o8qbTaFn4fsNliOlmbj3C-cB5jNi8VZuBw/s1600/111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCp_9rn6CY7s2yS9FKCtWPI98Glkj6kvjMKOfYOSd4Z0c2DpucASvRoHlnHX6qCrWPLrAEq0IhSjJN55QLSPO9bMZ7qidNRDHweYcFId5o8qbTaFn4fsNliOlmbj3C-cB5jNi8VZuBw/s640/111.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from website.</td></tr>
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At £10 for my favourite chorizo stuffed burger, topped with BBQ pulled pork for an extra £2.50, I'd say its very reasonably priced. I grudge paying for food when I think I can cook it better myself. But it's always a treat to eat here and I'm determined to one day be hungry enough to finish my main and get the chocolate and salted caramel tart. But that's a challenge I doubt I'll accomplish any time soon. The burger is just huge and me and James are always battling to see who will finish more. Another favourite of mine is the 3 for £10 snacks. To accompany a refreshing pint the bulldog offers a tapas like snack menu. We've tried the sweet potato wedges, onion rings, chicken wings and pan fried chorizo. Sounds pretty plain and simple but it's so easy to get these so wrong. I had full confidence and I was not let down. The wings obviously were first to go! Especially when I was sitting with two hungry lads! But the wedges were nicely spiced and the onion rings. I've never had any like it. We all thought it was so strange how we were fascinated with them, but the batter was almost like tempura and the onions were real onions! Hahaha, so silly to say. But it was delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTbSwIBcows5lFoBHdxfDL92jHB4q6yt1vXd5VcvaUXYWquT1y_Zb6yBMyVuI_z2x5R6rvJXlkNXg2u40aKu7j-2cqI4oRTImQrQjMpJQaYCuIl8unJxZsM36BbIPWPp4PS4VKUM2gw/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTbSwIBcows5lFoBHdxfDL92jHB4q6yt1vXd5VcvaUXYWquT1y_Zb6yBMyVuI_z2x5R6rvJXlkNXg2u40aKu7j-2cqI4oRTImQrQjMpJQaYCuIl8unJxZsM36BbIPWPp4PS4VKUM2gw/s640/b.jpg" width="480" /></a></div>
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I'd love to show you more pictures of the food but this day we got the same meal as it's just so good! But the images of the inside on the website I think are fairly old. I've never seen the Drummond like this. Take my word it's so much nicer and go see for yourselves. Unfourntanely it was late and we were eating by candle light so the picture doesn't really do the food justice. Heres an image from the site that unlike most places, is exactly how it looks. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTMmoExgiO9JxGVysW2SP3_gfBO59kmyKK5q2Sr3LQMybBGEZldfk61ruIy0CUlcfaeg0IlpSh0f59-lG35ZthQTvr-N-EDOZI94S4NciRjU3z4DiFD7zAkbjWNyu7RNuNMqzhMiOZA/s1600/123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTMmoExgiO9JxGVysW2SP3_gfBO59kmyKK5q2Sr3LQMybBGEZldfk61ruIy0CUlcfaeg0IlpSh0f59-lG35ZthQTvr-N-EDOZI94S4NciRjU3z4DiFD7zAkbjWNyu7RNuNMqzhMiOZA/s640/123.jpg" width="640" /></a></div>
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I highly recommend a visit to the bulldog pub, with friendly staff, gorgeous interior and even a heated and fairy lights lit beer garden. What's not to love?</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-76295111995051892022013-04-09T00:00:00.000+01:002013-04-09T22:56:17.133+01:00Drunken Chocolate Soufflé <div dir="ltr" style="text-align: left;" trbidi="on">
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A week later, not much has changed with me! But recently got a new job with the local Go Karting centre, we had a staff championship Grand Prix yesterday. An hour down the road to Bristol for our regional heats and it's pretty safe to say I came dead last. Yeah, I thought it was going to be a friendly few laps around the track. Boy was I wrong, I got up to the changing rooms and half the lads strolled up with a duffel bag filled with their own jumpsuits and helmets. Oh crap. This is going to be pretty serious. I looked at another recently hired guy and said, it's just me and you. Head to head. It's going to be a free for all. It was, I gave it my all and didn't spin out once! But as an overall centre we won!! So hey, round 2 next week I best get some practise in no?</div>
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Anyway to the soufflé, I was attempting to make a gorgeous chocolate and mango tarte with a luxurious chocolate and caramel ganache. I failed terribly at the first hurdle of home made custard mixing in a fresh mango puree. If anyone has a good recipe or tips for this please help me out! I was left with a lumpy brown mess... so that went in the bin. Waste?! I wanted a new challenge and gave up on the mango. This is incredibly easy and I was so shocked that I actually got a good rise from it! Score, smile returned to my face at last. I hate defeat. This recipe only takes 4 ingredients and if your an avid Baileys drinker you've just saved yourself a trip to the shops.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8abGhGtOD6VRoM4L_iPCmsn5O_yigLC5vIxZn2A7-gsJPpG7u1DSzwkQb8KA3BDoDIbV4HGawfG-T3iEQS_oN-pJtAl5CwuG7QqMjnGCXGHn_dTB5Doy7ryl5eGfeh-RQYydlhtMjuQ/s1600/d11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8abGhGtOD6VRoM4L_iPCmsn5O_yigLC5vIxZn2A7-gsJPpG7u1DSzwkQb8KA3BDoDIbV4HGawfG-T3iEQS_oN-pJtAl5CwuG7QqMjnGCXGHn_dTB5Doy7ryl5eGfeh-RQYydlhtMjuQ/s640/d11.jpg" width="640" /></a></div>
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<i>Ingredients:</i></div>
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<i>3 Egg whites</i></div>
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<i>35g Dutch press cocoa powder (unsweetened)</i></div>
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<i>30g Caster sugar</i></div>
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<i>40ml Baileys (or liqueur of choice)</i></div>
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<i>Prep: Using 1 tbsp of cocoa powder and 1 tbsp of sugar. Grease the ramekins and dust with cocoa sugar mixture. To evenly coat. Preheat oven to 190 degrees.</i></div>
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<i>Recipe:</i></div>
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<i>1. Mix liqueur and cocoa powder in a small bowl.</i></div>
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<i>2. In a separate bowl whisk egg whites adding sugar in parts to form stiff peaks. This is roughly 6-8 minutes using an electing hand mixer.</i></div>
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<i>3. Once stiff (You can try the over the head trick if your confident enough!) Spoon half the mix into the choc mix and fold in using a figure of 8 motion.</i></div>
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<i>4. Once mixed in well add the remaining egg mix and repeat.</i></div>
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<i>5. Spoon into ramekins and bake for 13 minutes.</i></div>
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<i><b>Top Tips: </b></i></div>
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<i><b> - Be sure to completely coat the ramekins with butter and cocoa sugar mix! This will help the rise.</b></i></div>
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<i><b> - Completely mix in the eggs. No streaks or marbling. This will again effect the rise and flavour, leaving patches of tasteless egg white.</b></i></div>
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<i><b> - Do not knock or disturb the air you've built up or you'll get a flat blob.</b></i></div>
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This is best served within the first 2 minutes after removing from the oven. This leaves such little time for any other decoration. So if you have something in mind make sure you have it ready! I just dusted with icing sugar because I didn't think they would actually work, hence the lack of photos! They needed a little whip and my usual photo shoots, but there was just no time haha! They look a little grubby on the edges but that never effects the taste eh ;)</div>
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<i>Until Next Time xo</i></div>
<div style="text-align: center;">
<i>Dont forget my giveaway is closing soon, win 4 pieces of diva jewellery! </i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-59293707565435375572013-04-02T00:00:00.000+01:002013-04-02T17:10:32.711+01:00Blueberries & Cream Profiteroles<div dir="ltr" style="text-align: left;" trbidi="on">
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Such a gorgeous day in Cardiff today. I hope the weather is treating you well wherever you are! The reruns of the Great British Bake Off have just started up again and they were challenged to make the infamous profiterole. I hate them, but I've only ever had the cheap and cheerful ones. So I knew it was time to make some myself, to my taste with a gorgeous fresh blueberry cream filling. Needless to say, these were the only 3 left after 30. (I did not eat them all to myself.. or maybe I did! Hrmm)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CtQA0T-58H2havVanOzLQQkMfauO_n4Ga2ndX_sUj3w93U2Re3-qJGIqLTmcfNqjAn1DJRaDq4aitTkUUJqArTJNFhG-kajdZbHGysCj0IqGGQd0O118PaiKh4yzqMA0d7L1DHGmxg/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CtQA0T-58H2havVanOzLQQkMfauO_n4Ga2ndX_sUj3w93U2Re3-qJGIqLTmcfNqjAn1DJRaDq4aitTkUUJqArTJNFhG-kajdZbHGysCj0IqGGQd0O118PaiKh4yzqMA0d7L1DHGmxg/s640/a.jpg" width="640" /></a></div>
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The clocks went back this weekend for the start of the 'British Summer' I'll believe it when I see it. It's still freezing today, but the sun is out so we'll just take what we can get before we have to jet off. The summer always brings to mind, fresh fruit with a healthy dollup of cream and some cocktails in the sun. The latter will have to wait for the temp to increase tho!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaDXGXU4C8eQb55hyphenhyphenpIrD9JJuYLPbCMc_MUIgLl4evRUD8POj-NJ_EEqxNdKSW5ZhrEafZYdg3oqm6RESGoCosmfb1zgGrD8VXMs8Sxrg5MBsIqe8JEOqnIQnr3eCmeTJTBt_lblZog/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaDXGXU4C8eQb55hyphenhyphenpIrD9JJuYLPbCMc_MUIgLl4evRUD8POj-NJ_EEqxNdKSW5ZhrEafZYdg3oqm6RESGoCosmfb1zgGrD8VXMs8Sxrg5MBsIqe8JEOqnIQnr3eCmeTJTBt_lblZog/s640/b.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhee8_xqauMFmiur_SJAiDN2chHqyGi0kjIpC_9psevg-qInb11IvCehTfd0cUqZ-mohVp77Tjf-n6PgjfxvPkvLYfu85-hI3gDotZmqGk58B-poPtbpt5uKDMTEPfwf3rE8dNiajLJGw/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhee8_xqauMFmiur_SJAiDN2chHqyGi0kjIpC_9psevg-qInb11IvCehTfd0cUqZ-mohVp77Tjf-n6PgjfxvPkvLYfu85-hI3gDotZmqGk58B-poPtbpt5uKDMTEPfwf3rE8dNiajLJGw/s640/e.jpg" width="640" /></a></div>
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<i>Ingredients:</i></div>
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<i>150ml cold water</i></div>
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<i>50g butter cubed</i></div>
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<i>60g strong plain flour</i></div>
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<i>2 eggs</i></div>
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<i>1 tsp sugar</i></div>
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<i>1 tsp vanilla extract</i></div>
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<i>1 cup blueberries</i></div>
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<i>250ml whipping cream</i></div>
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<i>1. In a saucepan heat the water and butter together until a light simmer.</i></div>
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<i>2. Before the water boils, we don't want to loose any by evaporation, take off the heat and add flour.</i></div>
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<i>3. Beat rapidly until the mixture pulls away from the sides and forms a ball.</i></div>
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<i>4. Add an egg beat well before adding another, the mixture will look like its splitting at this point, but with more mixing shall come back together.</i></div>
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<i>5. Beat until you have a glossy mixture, spoon (or pipe) onto a greased baking tray and cook for 10 mins at 200 degrees.</i></div>
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<i>6. Now turn the heat up to 220 degrees for a further 15 minutes.</i></div>
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<i>( Don't be afraid of the rolls slightly browning, if they don't they will become soggy inside!)</i></div>
7. Prick each with a tooth pick and transfer to a cooling rack to dry out.<br />
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<i>8. Blend blueberries to make a puree.</i><br />
<i>9. Add cream and beat until thick.</i><br />
<i>10. Use a tablespoon or pipping bag to fill.</i><br />
<i>11. Garnish with fresh fruit, mint and a dust of icing sugar.</i><br />
<i><br /></i>
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<i>Until Next Time xo</i></div>
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<i>Don't forget to enter my giveaway bellow!! And tweet me any of your pictures following my recipes or beauty tips @ericahenderson :) </i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-29584328237776463152013-03-30T00:00:00.000+00:002013-03-30T21:00:06.372+00:00Asian style Sea Bass<div dir="ltr" style="text-align: left;" trbidi="on">
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Who knew the UK is an island?! Well, I'm just kidding but in all seriousness so many people forget! We are completely surrounded by beautiful coastlines boasting hundreds of different fish, mollusks and crustaceans of all types. But did you know most of our produce is being shipped to the Mediterranean? Why? Because Brits just don't want to eat it, there isn't a demand for this protein as their is abroad. Which is a shame, because so many people see crabs, lobsters and oysters as a delicacy. But years ago, all these fish were readily available at such a reasonable price to us here. When the demand slacked, the produced moved and began being shipped away. Here's to celebrating gorgeous fish. </div>
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A good piece of fish, funnily enough, will not smell fishy! This is just a misunderstanding that I had as a child. I hated the stinky smell of fish and rightly so. A good fresh fish will smell of the sea and far from that pong. Unless its doused in some Thai fish sauce (which my mum never used sparingly).</div>
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I defy you to get this recipe wrong. If you can burn an egg then maybe take a few steps back! </div>
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<i>Recipe:</i></div>
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<i>1. Slice 1 tbsp of ginger, 2 spring onions and a tbsp of coriander.</i></div>
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<i>2. Fry your Sea Bass, skin side first to brown. Then sear the other side.</i></div>
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<i>This will give you a crispy finish with a juicy, soft flesh.</i></div>
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<i>3. In a small saucepan, warm 2 tbsp of sun flour oil.</i></div>
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<i>4. Once hot, add ginger and spring onion. This is just to remove the raw edge.</i></div>
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<i>5. Cook for 1 minute add 1 tbsp of soy sauce and serve.</i></div>
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<i>6. Garnish with coriander.</i></div>
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This recipe is so simple, but so delicious. If you love spicy Asian food, don't forget to add some chili flakes or a few slices of fresh chili. It's such a quick and simple dish, but full of flavour. You can plate this up individually as I've done. But more traditionally with Asian food, it's each dish on one plate. You get a small bowl of boiled rice and go nuts. The best way, obviously. But you gotta fight for the most popular food or you'll loose out. Be on your toes in Asian house holds, haha!</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com1tag:blogger.com,1999:blog-4694717706520331591.post-66749136608479812492013-03-29T00:00:00.000+00:002013-03-29T02:40:32.218+00:00DIY: Wagamama Oyster and Chilli Spiced Salmon and Udon <div dir="ltr" style="text-align: left;" trbidi="on">
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If you haven't been to wagamama's then you've probably been living under a rock. Well maybe thats a slight exaggeration, but this Japanese restaurant I would say is the Asian answer to Nandos. A meal costing roughly the same, while being healthy, tasting fresh and with fast service. Your quickly seated in and amongst other dinners to give a more friendly and informal feeling. Or rather my initial reaction a few years ago, saving on space and cramming more customers in. Apart from my mums grudge of paying for Asian fast food, when she could do it herself to her taste, I love a guilty Waga's. But I just warmed my bones up from the frosty, wasteland that is Cardiff city and couldn't bare to leave the house. Sorry Waga's, you just weren't worth dawning the gloves, hat and balaclava again, this time. Time to DIY my favourite recipe.</div>
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It was painful cutting this gorgeous slab of fresh Salmon in half, but there was no way I could handle that whole thing. Unless it was in sushi form. Then, Yes. Good bye salmon, hello belly.</div>
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As with the majority of Asian cooking, the biggest portion of your time is taken up by prep, once you've got this down. The rest is literally in the wok and serve. </div>
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<i>So, chopping celery diagonally. 1 whole onion diced. 1 segment of garlic diced. A big handful of coriander chopped and some bean sprouts washed.</i></div>
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<i>Gently fry off the onions, garlic and celery. </i></div>
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<i>Add udon (or noodles of choice)</i></div>
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<i>Add 100ml of boiling water, simmer until moist noodles.</i></div>
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<i>Gently fry off salmon in separate pan.</i></div>
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<i>On high heat add sesame seeds, bean sprouts, coriander and oyster sauce.</i></div>
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<i>Plate up, garnish with more coriander, fresh chilli and wedge of lime.</i></div>
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<i>Until Next Time xo</i></div>
<div style="text-align: center;">
<i>Don't forget to <a href="http://sushiturtlesandlife.blogspot.co.uk/2013/03/300-follower-diva-giveaway.html">enter my giveaway!</a></i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com0tag:blogger.com,1999:blog-4694717706520331591.post-40558760883173081092013-03-22T19:32:00.000+00:002013-03-22T19:33:37.581+00:00300 Follower Diva Giveaway<div dir="ltr" style="text-align: left;" trbidi="on">
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A few days ago I hit 300 followers on my twitter account, @ericahenderson! I'm so chuffed, my GFC hasn't worked since I got my blog, so I've been keeping track of my followers through twitter. I wanted to say thanks and hold a giveaway for all you lovelies! </div>
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These gorgeous 3 necklaces and a bracelet are a few items I love this season! The giveaway is open internationally, it's worth £35 and will run for 1 month. Thank you readers!</div>
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<br /></div>
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/52619d3/" id="rc-52619d3" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>
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<i>Until Next Time xo</i></div>
</div>
Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com5tag:blogger.com,1999:blog-4694717706520331591.post-8200194214142512152013-03-21T00:00:00.000+00:002013-03-22T17:46:49.457+00:00Baileys And Nutella, Surprise Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I thought I'd do something nice for a friend, since I was working late on last weeks game. Grandslam! And I had no way of getting home, she kindly let me crash with her for the evening. (Did anyone else see the chaos that was a celebrating Cardiff city? It was brilliant and hectic!) Since her birthday was coming up and no one would be around due to Easter recess, I planned a little surprise for her and baked my first 2 tier cake. Proud moment. Haha. </div>
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This was the first time I tried this recipe so obviously I had to make two cakes, just to be sure it tasted ok! But it was just as gorgeous and moist as expected. With more than enough Baileys so the taste wasn't lost! After a tense 30 minutes waiting for people to turn up before the Birthday girl, we had a gorgeous tapas lunch and way too much cake! But we've loved the <a href="http://www.latasca.com/"><i><b> La Tasca</b></i></a> chain ever since we all met in late September, so if you haven't already, I highly recommend you do!! By the end we literally had to roll home, but it was worth it. Needless to say, we did not eat dinner that night.</div>
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<i>Ingredients:</i></div>
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<i>270ml Baileys Cream Liqueur</i></div>
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<i>40g Butter</i></div>
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<i>70g Caster Sugar</i></div>
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<i>2 Eggs</i></div>
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<i>4 tsp Baking Soda</i></div>
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<i>1 tsp Salt</i></div>
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<i>250g Flour</i></div>
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<i>200g Hazelnuts</i></div>
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<i>Nutella</i></div>
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<i>Method:</i></div>
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<i>1. In a large saucepan melt butter.</i></div>
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<i>2. Remove from heat, whisk in sugar.</i></div>
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<i>3. Beat in eggs.</i></div>
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<i>4. Add Baileys, mix well.</i></div>
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<i>5. Sift in salt, baking powder, flour.</i></div>
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<i>6. Fill a tall 20cm greased tin, bake for 45 mins.</i></div>
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<i>7. Outline the cake with buttercream to build a filling 'wall' fill space with Nutella.</i></div>
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<i>8. After a dirty ice, blend hazelnuts to a course mix.</i></div>
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<i>9. Gently press around cake to decorate.</i></div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com7tag:blogger.com,1999:blog-4694717706520331591.post-52983243238140041292013-03-18T00:00:00.000+00:002013-03-18T01:03:48.194+00:00Wild Garlic Canapés: Gourmet-Home made<div dir="ltr" style="text-align: left;" trbidi="on">
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You probably already know my new found obsession with the Hairy Bikers and just their love for real food. The best thing I took from their trip to Italy was just how fresh the food can be! James tells me all the time about being in Greece and getting fresh veg and olives almost just picked before you eat them! I'm still dreaming about having a garden full of food, on a sunny bit of land. One day. But on my walk today, we found some gorgeous wild garlic! It was like heaven, literally they sprung up everywhere so quickly! I did the same walk last Thursday and it was all leaves, now its green! Anyway, my Auntie kept talking about some gorgeous wild garlic crisps, that work perfectly for canapes. Oh yes.</div>
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The best thing about the Hairy Bikers, is that they teach you how to do 'posh' or rather gourmet for cheaper and things that people would actually eat on a daily basis. Also about fresh ingredients. These leaves were from ground to plate in roughly 2 hours. With all the vitamins still locked in. The best thing, it's just real food. No pesticides, no growth chemicals, just grown wild. This is such a delicacy. It's best to start picking now, so go go go. Once they grow slightly larger within about 3 weeks, they'll begin to taste bitter. Now they are tender and sweet. Gorgeous. These are so moreish and addictive, after making half my bunch they were nommed with 30 mins.. so back to the wok to dip some more. But as healthy as they seem, remember you are deep frying them too!</div>
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This is very, very simple. All you'll need to do is pick the leaves. Wash them thoroughly and don't let them drain too much. Keep just a bit of water on them for the flour to stick to. You'll want some self raising flour for this. Using a simple batter recipe (Tempura if your fancy) Lightly coat the leaves and deep fry until golden brown. How simple is that? 3 steps and your home free. We had ours with some Siracha goodness. These are best hot, while the batter is still crispy and light. But even after a while they just go a bit gooey, which is a whole new experience I'll leave to you. But this is real homemade-gourmet. </div>
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<tr><td class="tr-caption" style="text-align: center;">Did you know, they've even made this stuff into lollipops now? </td></tr>
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The series of gourmet, everyday food with the Bikers is on 4oD if you wanted to watch! It comes highly recommended. Disclaimer: You may need to check local to you before you start picking away!</div>
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<i>Until Next Time xo</i></div>
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Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com5tag:blogger.com,1999:blog-4694717706520331591.post-20319709394795186802013-03-11T00:00:00.000+00:002013-03-11T23:58:52.301+00:00Polyvore <div dir="ltr" style="text-align: left;" trbidi="on">
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I just discovered Polyvore, I love it! It's great to put together outfits that inspire you and things you want to buy.. when you can't. Fashion is my guilty pleasure simply because I shop way to much and I already have too many clothes, shoes and bags. But this is just dreaming for me.. until I have a great paying job. Then I can get what ever I want!</div>
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I love making these, but I'm so tempted to shop now! If you want to follow me on Polyvore my account is sushi-turtles-life. What do you think of these outfits?</div>
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<i>Until Next Time xo</i></div>
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</div>Ericahttp://www.blogger.com/profile/09431844295595092030noreply@blogger.com3