tag:blogger.com,1999:blog-85945805386523855602024-03-18T02:31:56.453+00:00Broxholm RoadFood, Life, PhotographyLaura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-8594580538652385560.post-10485441027124653372021-06-22T11:08:00.001+01:002021-06-22T11:08:22.072+01:00<span style="font-family: helvetica;">We moved...</span><div><span style="font-family: helvetica;">Please visit us on <a href="http://WWW.BROXHOLMROAD.COM">WWW.BROXHOLMROAD.COM</a>.</span></div><div><span style="font-family: helvetica;">Thanks and see you soon!</span></div><div><span style="font-family: helvetica;">Laura</span></div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-39337417585666193932012-03-13T17:09:00.001+00:002012-03-13T17:09:24.992+00:00Live Below the Line - Day five<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogUtv0HkbHy-oQ8Tr1cHoBr_mbJCCTrI1kcJKBlP77oUv96HAYPvogRgOwX5cfx9HVdGidTr4XRMAWz5RWw1p59aGC2WrOYD5KN-uXGPvDSwhnzD9-gfa7j60TLtLAe_4P8S4vD5hL813/s1600/DSC_0012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogUtv0HkbHy-oQ8Tr1cHoBr_mbJCCTrI1kcJKBlP77oUv96HAYPvogRgOwX5cfx9HVdGidTr4XRMAWz5RWw1p59aGC2WrOYD5KN-uXGPvDSwhnzD9-gfa7j60TLtLAe_4P8S4vD5hL813/s640/DSC_0012.jpg" width="428" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Farfalle with broccoli, £0.38</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This is my fifth and last day of the </span><span class="Apple-style-span" style="font-size: small;"><a href="https://www.livebelowtheline.com/uk" style="font-style: italic; font-weight: bold;" target="_blank">Live Below the Line</a><b style="font-style: italic;"> </b>campaign<b> </b>challenge</span><span class="Apple-style-span" style="font-size: small;">.</span></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Tomorrow I can go back to my 'normal' diet, so I will be able to eat meat, fresh vegetables and fruit.</span></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">I will not have to plan my meals so carefully, meaning that I am a very lucky person.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Before taking on this challenge, I never realised how hard is living 'below the line'.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now I understand why people living in extreme poverty have to eat rice most of the times (cheap and filling), while we (the lucky ones) can eat whatever we want. </span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I also realised that if we all give up a little amount of food or drinks every day - donating the equivalent money - we could really make a difference in beating poverty.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">How easy for us would be to give up a cappuccino every day, for exa</span><span class="Apple-style-span" style="font-size: small;">mple. £2 would make such a difference for someone else.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Something to think about...</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></div>
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<li><span class="fullpost" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Joining the </span><span class="Apple-style-span" style="font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-size: small;">campaign,</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></span></li>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><b>Live Below the Line challenge - Day 5</b></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">For <span class="Apple-style-span" style="color: orange;"><b>bre</b></span></span><span class="Apple-style-span" style="font-size: small;"><b style="color: orange;">akfast (£0.09)</b> I had my usual cup of black coffee (£0.09) with half a tsp of sugar (£0.003). </span></span></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="line-height: 18px;"><b><span class="Apple-style-span" style="color: orange; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><br /></span></b></span></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="line-height: 18px;"><b><span class="Apple-style-span" style="color: orange; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">LUNCH - Farfalle with broccoli, £0.38</span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I recommend this pasta dish to anyone taking this challenge. It's very healthy, tasty and incredibly cheap (£0.38!).</span><span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;"><b><br /></b></span></span></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><b>Ingredients</b></span></span></div>
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<li style="font-size: 12px;"><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Farfalle pasta, 100g (£0.10)</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Broccoli, 50g (£0.10)</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Extra virgin olive oil, 1tbsp (£0.05)</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Garlic, 1 clove (£0.03)</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Crashed chillies, 1tsp (£0.08)</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Salt and pepper (£0.02)</span></span></li>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><b>Instructions</b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Bring 2 pots of salted water to the boil. In the first one, add the pasta and cook until al dente. Add the broccoli to the other pot and boil for 7-8 minutes, or until tender.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Drain the broccoli, reserving a glass of their water. In a small frying pan, heat a tablespoon of olive oil. Add the crashed garlic and the chillies and saute until the garlic is golden but not browned. Add the broccoli, and saute for 1-2 minutes. Transfer the broccoli sauce into a food processor, season and whiz for a minute or so. If the mixture is too thick, add some of the broccoli cooking water (you will need about 5-6 tablespoons).</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Transfer the broccoli pesto into the same pan where you cook them. Drain the pasta, add to the sauce and toss everything together for a minute. Transfer to warm serving plates and serve.</span></div>
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<span class="fullpost"><span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="background-color: white; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 18px;"><b>DINNER - Egg fried rice, £0.53</b></span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Egg fried rice, £0.53</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 18px;"><b>Ingredients</b></span></span></div>
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<li style="font-size: 12px;"><span class="fullpost"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 18px;">Sainsbury's long grain & wild rice, 100g (£0.19)</span></span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">1 Egg (£0.20)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Frozen peas, 40g (£0.06)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Vegetable oil, 2tbsp (£0.08)</span></span></li>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Boil the rice in salted water. Drain and let cool.</span></span></div>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></span></div>
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<li><span class="fullpost" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Joining the </span><span class="Apple-style-span" style="font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-size: small;">campaign,</span></span></li>
<li><span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></span></li>
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<span class="fullpost"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></span></div>
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<span class="fullpost" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 15px;">From 7th to 11th May, join </span><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i><span class="Apple-style-span" style="line-height: 15px;"> living on £1 a day for 5 days to change </span></span><span class="Apple-style-span" style="color: #444444; line-height: 15px;">the way people in the UK think about extreme poverty - and make a huge difference.</span></b></span></div>
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<span class="fullpost" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444; font-size: small; line-height: 15px;">https://www.livebelowtheline.com/uk</span><span class="Apple-style-span" style="font-size: small; line-height: 18px;"> </span></span></div>
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</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com11tag:blogger.com,1999:blog-8594580538652385560.post-78760918629638958472012-03-10T11:48:00.000+00:002012-03-10T11:51:14.087+00:00Live Below the Line - Day four<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue';">Poached eggs on toasted bread £0.50</span></td></tr>
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<span class="Apple-style-span" style="font-size: small;"><u>Day 4, carving for some fresh fruit.</u></span></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">This is my fourth day of the </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><a href="https://www.livebelowtheline.com/uk" style="font-style: italic; font-weight: bold;" target="_blank">Live Below the Line</a><b style="font-style: italic;"> </b>campaign<b> </b>challenge</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">, and everything goes well, except for the fact that I am really craving for some fresh fruit at this point. I always eat plenty of fresh fruit and vegetables, but with a £1 daily budget I cannot afford it.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Before taking on this challenge, I never realised how hard is living 'below the line'. I mean we take so many things for granted (I.e. eating an apple or drinking a cappuccino in the morning) that we forget how difficult is for millions of people in this world to survive. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;">Think about a 'normal' day, in our 'normal' life.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Medium skinny latte to kick start the morning: £2.65, BLT for lunch; £3.50, muffin for an afternoon snack; £1.50, quick take-away after work; £8. Many of us won’t even bat an eyelid at spending over £15 each day on food!</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">The World Bank defines <b>extreme poverty</b> as living on the equivalent of <b>£1</b> here in the UK. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><a href="https://www.livebelowtheline.com/uk" target="_blank"><i>Live Below the Line</i></a></b> is a challenge for people to eat and drink on the same amount as those living in extreme poverty.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">So, on day fourth of my challenge I had:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="color: orange; font-size: small;">LUNCH - Poached eggs on toasted bread, £0.50</span></b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b></span></div>
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<li style="font-size: 12px;"><span class="Apple-style-span" style="font-size: small;">Free-range eggs, 2 (£0.40)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Bread, 2 small slices (£.10)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Salt and pepper (£0.002)</span></li>
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<span class="Apple-style-span" style="font-size: small;"><b>Instructions</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">Toast 2 bread slices.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Bring a pot of water to a gentle boil. Carefully break the eggs into the water and after 2 minutes remove the pot from the heat. Leave the eggs in the water for about 10 minutes.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Drain on kitchen paper, season to your taste and serve on toasted bread.</span></div>
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<span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><br /></b></span></span><br />
<span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>DINNER - Risotto with peas, £0.41</b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iWL30EnqmnvUotkbb4Mf6_f6KHqf3kQch2FGZa2VpFCAb8c3kR1NTdEj8bi7vfzuURgtXtYHNMw6mCTV-ONb19QzJqjyF98n3h7onW7pklrsO9emNXrd5ONNOGh3pY9B0M464e9-T-OH/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iWL30EnqmnvUotkbb4Mf6_f6KHqf3kQch2FGZa2VpFCAb8c3kR1NTdEj8bi7vfzuURgtXtYHNMw6mCTV-ONb19QzJqjyF98n3h7onW7pklrsO9emNXrd5ONNOGh3pY9B0M464e9-T-OH/s400/DSC_0013.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto with peas, £0.41</td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"><b>Ingredients</b></span></div>
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Arborio rice, 100g (£0.22)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Frozen peas, 40g (£0.08)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Extra virgin olive oil, 1tbsp (£0.05)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Vegetable stock cube, a half (£0.06)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Salt and pepper (£0.002)</span></span></li>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><br /></b></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>Instructions</b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">In a saucepan, bring the vegetable stock to the boil (well, the stock is quite light as I had to use only half stock cube, never mind!).</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">In another pan, heat 1tgsp of olive oil. Add the rice and stir until completely coated with the oil. When the rice starts to stick to the bottom of the pan, add a ladleful of stock and continue stirring. When the liquid is absorbed, add another ladleful of stock. Repeat until the rice is cooked. Add the frozen peas 8 minutes before e the rice is ready.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Under 'normal circumstances', I would have added 20g of butter and a couple of spoons of parmesan cheese before serving. As you can understand, this was impossible with such a low budget, but never mind, this meal was filling and comforting anyway.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Joining the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">campaign,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></div>
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<b><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">From 7th to 11th May, join </span><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i><span class="Apple-style-span" style="line-height: 15px;"> living on £1 a day for 5 days to change </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">the way people in the UK think about extreme poverty - and make a huge difference.</span></b></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 15px;">https://www.livebelowtheline.com/uk</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"> </span></div>
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</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com3tag:blogger.com,1999:blog-8594580538652385560.post-67758737453126000512012-03-09T11:20:00.000+00:002012-03-09T11:31:32.755+00:00Live Below the Line - Day three<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><iframe id="__gwt_historyFrame" src="http://www.blogger.com/blogger.g?blogID=8594580538652385560" style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; height: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline; width: 0px;"></iframe></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYf-y9ve0Un3ws_PmH36CuYZA8W_JGXP0T96BD7g7-_1f9p-qwebncwogxFHwfKIGDGwuJgKQmQD2yuau2aRD8RzfxJ94azAWh86e3E3FPBHQ47NvP0RVC5TDhSifCx6h780XKtCpTVsby/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYf-y9ve0Un3ws_PmH36CuYZA8W_JGXP0T96BD7g7-_1f9p-qwebncwogxFHwfKIGDGwuJgKQmQD2yuau2aRD8RzfxJ94azAWh86e3E3FPBHQ47NvP0RVC5TDhSifCx6h780XKtCpTVsby/s640/DSC_0044.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Linguine Aglio, Olio e Peperoncino, £0.42</td></tr>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><b><span class="Apple-style-span" style="font-family: inherit;"><u>Day 3, no more pizza please!</u> </span></b></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';">Welcome to my blog again. This is my third day of the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i></b></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"> challenge, and everything goes well. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdvmMHQza_9NVH9uhF1Dc6VKrgDSySgdkP7a8OWZ5CaNpwkrbA70BMdFRcKXBDQY9eO9MMNPYdwhi4-UsbUjnDfOeWEMk7mPIQ4NYuIOQ5ThADXpDSspY-REPRQyBlQpmwk5NfCO-X-Gh/s1600/LBTL+logo.jpg" imageanchor="1" style="clear: left; float: left; font-size: 12px; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdvmMHQza_9NVH9uhF1Dc6VKrgDSySgdkP7a8OWZ5CaNpwkrbA70BMdFRcKXBDQY9eO9MMNPYdwhi4-UsbUjnDfOeWEMk7mPIQ4NYuIOQ5ThADXpDSspY-REPRQyBlQpmwk5NfCO-X-Gh/s1600/LBTL+logo.jpg" /></a><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">Yesterday and the day before I stuffed myself with pizza, as it's quite cheap to make, so please no more pizza for at least a week!</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">If I have to be honest, I am craving for some meat and fresh vegetables, but my £1 daily budget is too low to afford them.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">The only option I have is to eat carbs again, so I decided to opt for two very simple Italian dishes, pasta and bruschetta.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">The good thing about Italian food is that you don't need many ingredients to prepare a decent meal, because it's very simple (and healthy too).</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">The only concern is that I am taking too many carbs, but I don't really have much choice... </span></span></div>
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</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><span class="Apple-style-span" style="font-size: small;">For <span class="Apple-style-span" style="color: orange;"><b>bre</b></span></span><span class="Apple-style-span" style="font-size: small;"><b style="color: orange;">akfast (£0.093)</b> I had my usual c</span></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';">up of black coffee (£0.09) with half a tsp of s</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';">ugar, 3g (£0.003)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="color: orange; font-size: small;">LUNCH - Linguine Aglio, Olio and Peperoncino, £0.42</span></b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b></span></div>
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<li><span class="Apple-style-span" style="font-size: small;">Linguine pasta, 100g (£0.19)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Extra virgin olive oil, 2tbsp (£0.11)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Crushed chillies, 1tsp (£0.08)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Garlic, 1 clove (£0.03)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Salt (£0.01)</span></li>
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<span class="Apple-style-span" style="font-size: small;">Bring a pot of water to the boil, adding a handful of salt. Add the pasta and cook until 'al dente'. In the meantime, in another pan, heat the olive oil on a medium heat. Add the garlic and the crushed chillies and saute for a couple of minutes or until the garlic is golden but not browned. Drain the linguine and toss everything together for a minute or so. Transfer to warm serving plates. Easy!</span></div>
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<span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>DINNER - Tomato Bruschetta, £0.45</b></span></span><br />
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Bread, 3 small slices (£0.15)</span></span></li>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>Instructions</b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">This is so simple, that I would feel embarrassed to write instructions!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Joining the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">campaign,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></div>
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<b><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">From 7th to 11th May, join </span><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i><span class="Apple-style-span" style="line-height: 15px;"> living on £1 a day for 5 days to change </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">the way people in the UK think about extreme poverty - and make a huge difference.</span></b></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 15px;">https://www.livebelowtheline.com/uk</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"> </span></div>
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</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com3tag:blogger.com,1999:blog-8594580538652385560.post-27088287997503205192012-03-07T19:46:00.000+00:002012-03-07T19:46:36.176+00:00Live Below the Line - Day two<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdvmMHQza_9NVH9uhF1Dc6VKrgDSySgdkP7a8OWZ5CaNpwkrbA70BMdFRcKXBDQY9eO9MMNPYdwhi4-UsbUjnDfOeWEMk7mPIQ4NYuIOQ5ThADXpDSspY-REPRQyBlQpmwk5NfCO-X-Gh/s1600/LBTL+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdvmMHQza_9NVH9uhF1Dc6VKrgDSySgdkP7a8OWZ5CaNpwkrbA70BMdFRcKXBDQY9eO9MMNPYdwhi4-UsbUjnDfOeWEMk7mPIQ4NYuIOQ5ThADXpDSspY-REPRQyBlQpmwk5NfCO-X-Gh/s1600/LBTL+logo.jpg" /></a><span class="Apple-style-span" style="font-family: 'Helvetica Neue';">Welcome to my blog. This is my second day of </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><b><a href="https://www.livebelowtheline.com/uk" target="_blank"><i>Live Below the Line</i></a></b></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"> challenge, and everything goes well. Let me just quickly remind what this campaign is about.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">The campaign is asking the public to cut their spending on food at drink to <b>just £1 per day for 5 days</b>.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">The World Bank defines <b>extreme poverty</b> as living on the equivalent of <b>£1</b> here in the UK.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><b><a href="https://www.livebelowtheline.com/uk" target="_blank"><i>Live Below the Line</i></a></b> is a challenge for people to eat and drink on the same amount as those living in extreme poverty.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">While taking on this challenge, they will raise money for charities working to end poverty.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><u>Day 2, I still have some pizza dough left from yesterday, yay!</u></span></b></span></div>
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<span class="Apple-style-span" style="font-size: small;">Another pizza day today, no bad at all. Well, I cannot use tomato and mozzarella, but that's fine, I can survive.</span><br />
<span class="Apple-style-span" style="font-size: small;">In my previous <a href="http://broxholmroad.blogspot.com/2012/03/live-below-line-day-one-flour-water-and.html" target="_blank">post</a>, I have published a recipe for pizza dough. For today's lunch, I am going to use the dough left from yesterday.</span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;">For <span class="Apple-style-span" style="color: orange;"><b>bre</b></span></span><span class="Apple-style-span" style="font-size: small;"><b style="color: orange;">akfast (£0.093)</b> I had the usual:</span></span></div>
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<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;">A cup of black coffee (£0.09)</span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;">Sugar, 3g (£0.003)</span></span></li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="color: orange; font-size: small;">LUNCH - Pizza Bianca with Black Olives, £0.43</span></b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaTsm00RMKzIEy2K_Be7_SM9C_xo9n4z706wKxUkpbayDW5ZnOL-AU26M0x7ZD0K-sm6sU6Mu0NGUPe_a2oTw3EK1u5wgKJ93us4neiiD4FbdVemyTIv5wocdJUH5lbxTX_H2fmd4cwKU/s1600/DSC_0006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaTsm00RMKzIEy2K_Be7_SM9C_xo9n4z706wKxUkpbayDW5ZnOL-AU26M0x7ZD0K-sm6sU6Mu0NGUPe_a2oTw3EK1u5wgKJ93us4neiiD4FbdVemyTIv5wocdJUH5lbxTX_H2fmd4cwKU/s400/DSC_0006.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza Bianca with Black Olives, £0.43</td></tr>
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<span class="Apple-style-span" style="font-size: small;">Like yesterday, let me tell you that you will not be able to finish this pizza, as it's quite a lot. However you can save a piece for dinner and maybe share some with your family, if you like.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b></span></div>
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<li><span class="Apple-style-span" style="font-size: small;">Half the pizza dough you have prepared yesterday (£0.179)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Extra virgin olive oil, 2 tbsp (£0.11)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Black olives, 20g (£0.140)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Salt (£0.01)</span></li>
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<span class="Apple-style-span" style="font-size: small;">Remove the pizza dough from the fridge (at least 2 hours before cooking).</span><br />
<span class="Apple-style-span" style="font-size: small;">Preheat the oven to the maximum (230-250 </span><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">°</span><span class="Apple-style-span" style="font-size: small;">C).</span></div>
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<span class="Apple-style-span" style="font-size: small;">Grease a baking tray with 1 tbsp of olive oil.</span><br />
<span class="Apple-style-span" style="font-size: small;">Turn out the dough onto a lightly floured work surface. </span></div>
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<span class="Apple-style-span" style="font-size: small;">Pat your dough down, paying attention not to press down the air bubbles, which are the result of a long fermentation. Transfer onto the baking tray. Sprinkle with the sliced olives, pressing down gently, and brush with 1tbsp of olive oil. Sprinkle with salt and b</span><span class="Apple-style-span" style="font-size: small;">ake for about 10-15 minutes or until lightly golden.</span></div>
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<span class="Apple-style-span" style="font-size: small;">As mentioned, this meal was quite filling, so far I really cannot complain.</span><br />
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<span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>DINNER - Egg and Potato Salad, £0.42</b></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ9xbUKMOcGL-NSlaTWPFsNuvHsFV1_in1u4jOhk2PZt_V9sui4C-dGef-Vy9jFGiAH1lKHO3BFqidP4iWokSGm9PPLIUJaUO79iZpAex-82aHDEpDNNKIdcQFTh1c1fDA5u6dCCYniz1/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZ9xbUKMOcGL-NSlaTWPFsNuvHsFV1_in1u4jOhk2PZt_V9sui4C-dGef-Vy9jFGiAH1lKHO3BFqidP4iWokSGm9PPLIUJaUO79iZpAex-82aHDEpDNNKIdcQFTh1c1fDA5u6dCCYniz1/s400/DSC_0007.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg and Potato Salad, £0.42</td></tr>
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">1 small potato, 150g (£0.10)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Red kidney beans, 50g (from the tin I opened yesterday) (£0.05)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Extra virgin olive oil, 1tbsp (£0.056)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Salt and pepper (£0.02)</span></span></li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Put the egg in a small pan. Cover with cold water and bring to the boil. When it starts boiling, put a timer on for about 7 minutes (or less if you don't like it hard-boiled).</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 18px;">Wash the potato under cold water. Transfer to a pan, cover with cold water and half teaspoon of salt. Bring to the boil. Cook until tender, remove from the water and let it cool a bit. Remove the skin and cut in small pieces. Add the sliced egg, the red kidney beans, the olive oil, salt and pepper to your taste.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"><b>After dinner thoughts</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Today's lunch was OK, I love pizza with olives. Dinner was also OK, but certainly not my favorite dish! In terms of quantity, dinner was just about right, not a lot, also a bit dry because I could use only 1 tbsp of oil oil. However I had a piece of pizza left from lunch, so I am not feeling hungry to be honest.. Looking forward to tomorrow's challenge! </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Joining the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">campaign,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></div>
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<b><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">From 7th to 11th May, join </span><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i><span class="Apple-style-span" style="line-height: 15px;"> living on £1 a day for 5 days to change </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">the way people in the UK think about extreme poverty - and make a huge difference.</span></b></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 15px;">https://www.livebelowtheline.com/uk</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"> </span></div>
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</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-24262932785056240312012-03-06T13:20:00.000+00:002012-03-06T13:20:49.351+00:00Live Below the Line - Day one (flour, water and yeast can make wonders)<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue';">Some days ago I published a post about </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"><b><a href="https://www.livebelowtheline.com/uk" target="_blank"><i>Live Below the Line</i></a></b></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue';"> and my intention to take on the challenge. </span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">The campaign is asking the public to cut their spending on food at drink to <b>just £1 per day for 5 days</b>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdvmMHQza_9NVH9uhF1Dc6VKrgDSySgdkP7a8OWZ5CaNpwkrbA70BMdFRcKXBDQY9eO9MMNPYdwhi4-UsbUjnDfOeWEMk7mPIQ4NYuIOQ5ThADXpDSspY-REPRQyBlQpmwk5NfCO-X-Gh/s1600/LBTL+logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdvmMHQza_9NVH9uhF1Dc6VKrgDSySgdkP7a8OWZ5CaNpwkrbA70BMdFRcKXBDQY9eO9MMNPYdwhi4-UsbUjnDfOeWEMk7mPIQ4NYuIOQ5ThADXpDSspY-REPRQyBlQpmwk5NfCO-X-Gh/s1600/LBTL+logo.jpg" /></a><span class="Apple-style-span" style="font-family: inherit; font-size: small;">The World Bank defines <b>extreme poverty</b> as living on the equivalent of <b>£1</b> here in the UK.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;"><b><a href="https://www.livebelowtheline.com/uk" target="_blank"><i>Live Below the Line</i></a></b> is a challenge for people to eat and drink on the same amount as those living in extreme poverty.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; font-size: small;">While taking on this challenge, they will raise money for charities working to end poverty.</span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><u>Day 1, the challenge begins!</u></span></b></span><br />
<span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="font-family: inherit;"><br /></span></b></span></div>
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<span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">OK, before you read this post and see the pictures, let me tell you that I felt very lucky. Why? First of all because I have a shelter and secondly because I can bake, so with little ingredients and little money (£1!), you can cook something nice and filling.</span></span><br />
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<span class="Apple-style-span" style="font-size: small;">The day before the challenge (at 1 PM) I started preparing the dough that I used to prepare the pizza for day 1 and 2.</span><br />
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<b><span class="Apple-style-span" style="color: orange; font-size: small;">'Almost' no-knead pizza dough (£0.35)</span></b><br />
<span class="Apple-style-span" style="font-size: small;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b></span><br />
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<ul>
<li><span class="Apple-style-span" style="font-size: small;">Sainsbury's strong white bread flour, 400g (£0.272)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Dried active yeast, 4g (£0.020)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Extra virgin olive oil, 1tbsp (£0.056)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Salt, 1.5tsp (£0.01)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Water (at room temperature), 300g</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Time and patience!</span></li>
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<span class="Apple-style-span" style="font-size: small;">In a bowl, mix all the ingredients except the salt and mix for 1-2 minutes. Add the salt and mix for further 2-3 minutes. The mixture is quite fluid and sticky, but don't worry, use one hand for mixing and the other one to hold the bowl. Cover with a plastic bag and leave at room temperature for about an hour. Now transfer to the fridge (in the vegetable drawer) and leave it there until the day after.</span></div>
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<span class="Apple-style-span" style="font-size: small;">The day after, at around 10 AM, remove the dough from the fridge. Brush some water onto the work surface - the water will prevent the dough from sticking to the surface. Turn out the dough onto the work surface and fold it: take the right side, stretch it out and fold it onto the middle of the dough. Repeat for the left side:</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRLv42fgrJdBKP0A8_JAFy9VDXkCguDgG8i1l0ovUJ9isKlrkdLNkGAUIH9AHVfzJVakIVukb4wylG7gT7FAfBmqWoZLcs5m-oD81XtPhjutjyovrvZ5FX_ZzBmbHIOVslAw_xqvL3bxx/s1600/DSC_0016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWRLv42fgrJdBKP0A8_JAFy9VDXkCguDgG8i1l0ovUJ9isKlrkdLNkGAUIH9AHVfzJVakIVukb4wylG7gT7FAfBmqWoZLcs5m-oD81XtPhjutjyovrvZ5FX_ZzBmbHIOVslAw_xqvL3bxx/s200/DSC_0016.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn out onto work surface</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTxZ6nIjo5o6zHPFvd-wpCq3ielAND4Lpkk7xNGWT_JmibtA0x4IS_GKwvGlFM5JlRyvy9GviKuNDLzBCyQ0e2kNGPoEuFX_8qXPTilKfbqjFkWmVU3yEsVDgq_sU5AgqjWD4lKF0TRbO/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTxZ6nIjo5o6zHPFvd-wpCq3ielAND4Lpkk7xNGWT_JmibtA0x4IS_GKwvGlFM5JlRyvy9GviKuNDLzBCyQ0e2kNGPoEuFX_8qXPTilKfbqjFkWmVU3yEsVDgq_sU5AgqjWD4lKF0TRbO/s200/DSC_0017.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take the right side and fold to the center</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk5Nsrr3O1i37a82VW1_MjACwOy1Ro-AoFOy8U4diDp6KsimFDXmDaM_K3hLbqeUs2GeSFhrjnNJdBo1auBWfedhLQdoCsZFZPK2Dhi8-ZGs2FA3zqIgZuC6japPFWvkhQzdENM83qSUw/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk5Nsrr3O1i37a82VW1_MjACwOy1Ro-AoFOy8U4diDp6KsimFDXmDaM_K3hLbqeUs2GeSFhrjnNJdBo1auBWfedhLQdoCsZFZPK2Dhi8-ZGs2FA3zqIgZuC6japPFWvkhQzdENM83qSUw/s200/DSC_0018.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Repeat for the left side</td></tr>
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<span class="Apple-style-span" style="font-size: small;">Put back into your bowl, cover with the same plastic bag and leave at room temperature for a couple of hours. After this time the dough is ready to be used, and looks like this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SF__vp41JztNRdueO0b6q2MfkdKqA0cU_7CMuVP6woBSCnfCWCy9hyphenhyphenCEVI_0_uiJtEeesRsJKgNX1rUS_EzVIkGot74IPoTjtjhP12tm8C9yIA7h4jOZ5ZyIv0ifKiarRF6e4svgWnyb/s1600/DSC_0013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SF__vp41JztNRdueO0b6q2MfkdKqA0cU_7CMuVP6woBSCnfCWCy9hyphenhyphenCEVI_0_uiJtEeesRsJKgNX1rUS_EzVIkGot74IPoTjtjhP12tm8C9yIA7h4jOZ5ZyIv0ifKiarRF6e4svgWnyb/s200/DSC_0013.jpg" width="200" /></a></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-size: small;">OK, it's nearly lunch time, I am going to make a simple pizza bianca, with no tomato sauce and mozzarella, as my budget for the day is just £1!</span></div>
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<span class="Apple-style-span" style="font-size: small;">Whoops, forgot to tell you what I had for <span class="Apple-style-span" style="color: orange;"><b>bre</b></span></span><b><span class="Apple-style-span" style="color: orange; font-size: small;">akfast (£0.093)</span></b><span class="Apple-style-span" style="font-size: small;">:</span></div>
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<li><span class="Apple-style-span" style="font-size: small;">A cup of black coffee (£0.09)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Sugar, 3g (£0.003)</span></li>
</ul>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><span class="Apple-style-span" style="color: orange; font-size: small;">LUNCH - Pizza Bianca with Rosemary, £0.37!</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2jQszSew2VDHwu0Lc4R5tAOMvI8PZSwwbXxrtkqCl40nFg1Ks7UKY6gIj2Zmq5zOAqJx2Zkp8Kyvz0CUkV9ri9gmDhMib-ufoazu30vRKi8_upGjXvCUC0ckk6v2MBbQW2xwAwfGzDnt/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2jQszSew2VDHwu0Lc4R5tAOMvI8PZSwwbXxrtkqCl40nFg1Ks7UKY6gIj2Zmq5zOAqJx2Zkp8Kyvz0CUkV9ri9gmDhMib-ufoazu30vRKi8_upGjXvCUC0ckk6v2MBbQW2xwAwfGzDnt/s400/DSC_0014.jpg" width="265" /></a></div>
<span class="Apple-style-span" style="font-size: small;">First of all, let me tell you that you will not be able to finish this pizza, as it's quite a lot. However you can save a piece for dinner and maybe share some with your family, if you like.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><b>Ingredients</b></span></div>
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<ul>
<li><span class="Apple-style-span" style="font-size: small;">Half the pizza dough you have prepared (£0.179)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Extra virgin olive oil, 3tbsp (£0.168)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">A bunch of rosemary from my garden (let's say £0.02)</span></li>
<li><span class="Apple-style-span" style="font-size: small;">Salt (£0.01)</span></li>
</ul>
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<span class="Apple-style-span" style="font-size: small;"><b>Instructions</b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="font-size: small;">Preheat the oven to the maximum (230-250 </span><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">°</span><span class="Apple-style-span" style="font-size: small;">C).</span></div>
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<span class="Apple-style-span" style="font-size: small;">Turn out the dough onto your lightly floured work surface. Cut the dough in half. Transfer one half back onto the same bowl, cover with the same plastic bag and transfer to the fridge. You will use this dough tomorrow! </span><span class="Apple-style-span" style="font-size: small;">Grease a baking tray with 1 tbsp of olive oil.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Pat your dough down onto the floured work surface, paying attention not to press down the air bubbles, which are the result of a long fermentation. Transfer onto the baking tray. Brush with 2tbsp of olive oil and sprinkle with salt and rosemary.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Bake for about 10-15 minutes or until lightly golden.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-size: small;">As mentioned, this meal was quite filling, so far I really cannot complain.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="color: orange; font-size: small;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>DINNER - Red Kidney Bean Soup, £0.53</b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-2v2A99WMW4mJPSgE_jbh56xKDAnQe3UJ11zvH8vvoo0dIMWai89JSRhL7mzvDBRUXRG5kNGwN5N6QIeI36OJcGzWCL4XrX9IeLP4bZlwBLu-KMDP0HxvSNq4c31pOimlMM_1iLcxieC/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-2v2A99WMW4mJPSgE_jbh56xKDAnQe3UJ11zvH8vvoo0dIMWai89JSRhL7mzvDBRUXRG5kNGwN5N6QIeI36OJcGzWCL4XrX9IeLP4bZlwBLu-KMDP0HxvSNq4c31pOimlMM_1iLcxieC/s400/DSC_0017.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Kidney Bean Soup, £0.53</td></tr>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b><br /></b></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>Ingredients</b></span></span></div>
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<ul>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Sainsbury's Basic Red Kidney Beans in water, 180g (drained) (£0.19)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Half a carrot, 80g (£0.064)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Extra virgin olive oil, 1tbs (£0.056)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Pasta, 40g (£0.04)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">A beef stock cube (£0.17)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Salt and pepper (0.01)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Water, 650ml</span></li>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><b>Instructions</b></span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;">Roughly chop half a carrot. </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">In a small pan, bring the water to the boil and add a beef stock cube. In another pan, on a medium heat, h</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">eat a tbsp of olive oil. Add the chopped carrot and cook for a couple of minutes. Add the drained beans (I reserved £50g, and transfered to the fridge as I will need them tomorrow for dinner) and the vegetable stock and cook for about 15 minutes. Add the pasta and cook for 8-10 minutes, depending on the type of pasta you are using (check the cooking time on the package). Season with salt and pepper to your taste, and serve.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"><b>After dinner thoughts</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">Today I spent £0.98 and learnt that you can feed yourself with less than £1 a day, without starving. Obviously, I could not eat whatever I like - I.e. I would have normally used different and more ingredients. Also I had to plan my meals very carefully, which I have never done before. I always try to save money when I buy food, without compromising on </span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;">quality. However making a soup with such a low budget was a challenge indeed, but I have to say that I don't feel hungry. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">----------</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></div>
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<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Joining the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">campaign,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></li>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></div>
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<b><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">From 7th to 11th May, join </span><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i><span class="Apple-style-span" style="line-height: 15px;"> living on £1 a day for 5 days to change </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">the way people in the UK think about extreme poverty - and make a huge difference.</span></b></div>
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</div>
<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 15px;">https://www.livebelowtheline.com/uk</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;"> </span></div>
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</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com5tag:blogger.com,1999:blog-8594580538652385560.post-49535807409607597202012-03-02T16:13:00.000+00:002012-03-02T16:37:55.690+00:00Can you live below the line?<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMdmnJ5Yxf_KCXGpcDCI8hgRVGHx9urgusnYOEY9c3mH3USwh1jC4dHh-JnZYBs5IdRObTB5VTfGVOD9cT8QHxjGQ_YeppXbGT9cPx2rBHdOD7zW-lOE_mPec8S4EQkcmNZjZbO-MaqLi/s1600/DSC_0021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMdmnJ5Yxf_KCXGpcDCI8hgRVGHx9urgusnYOEY9c3mH3USwh1jC4dHh-JnZYBs5IdRObTB5VTfGVOD9cT8QHxjGQ_YeppXbGT9cPx2rBHdOD7zW-lOE_mPec8S4EQkcmNZjZbO-MaqLi/s640/DSC_0021.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #444444;">Live Below the Line</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJwy4NQZ63Nv_J7YpFlHSqoH3JuDCniEAC0Vyv7RYNY86wiH5TAsBPWhBokboy7YbYolDzlOoZWeUU-bwDp9Ui1eFDvlSzZAqteWQE6JPj3YjqaBiXpoCPz3-XyYtyyMKFE41kAr_YYxa/s1600/LBTL+logo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: justify;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJwy4NQZ63Nv_J7YpFlHSqoH3JuDCniEAC0Vyv7RYNY86wiH5TAsBPWhBokboy7YbYolDzlOoZWeUU-bwDp9Ui1eFDvlSzZAqteWQE6JPj3YjqaBiXpoCPz3-XyYtyyMKFE41kAr_YYxa/s200/LBTL+logo.jpg" width="135" /></a></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">A few days ago, I received an email from Stephanie from <b><a href="http://www.globalpovertyproject.com/" target="_blank">Global Poverty Project</a></b>, asking if I was interested in joining the <i><b><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></b> </i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">campaign.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">The campaign is asking the public to cut their spending on food at drink to <b>just £1 per day from 7 to 11 May 2012</b>.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">The World Bank defines <b>extreme poverty</b> as living on the equivalent of <b>£1</b> here in the UK.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><a href="https://www.livebelowtheline.com/uk" target="_blank"><i>Live Below the Line</i></a></b> is a challenge for people to eat and drink on the same amount as those living in extreme poverty.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">While taking on this challenge, they will raise money for charities working to end poverty.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;">Think about a 'normal' day, in our 'normal' life.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Medium skinny latte to kick start the morning: £2.65, BLT for lunch; £3.50, muffin for an afternoon snack; £1.50, quick take-away after work; £8. Many of us won’t even bat an eyelid at spending over £15 each day on food. Can you imagine reducing your food and drink spend to only £1 per day?</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Like many food bloggers, I have a kind of obsession with food, with the way it's presented, or with anything else that rotates around this fantastic world. The fact is that we (or at least I) very seldom think about the 1.4 billion people around the world living in extreme poverty, with less that £1 a day.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Well, I felt a profound sense of guiltiness, and I decided to take on this challenge.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDIZt7aTzfg_NG3pYiAruBpI4_yIFKWiVTpv1vEjagjWKbAIbSOueSIdLTZx-LiWTfU2HKF0S7N1LjGMjIAAlFYHfs_PYU5VSCSGuCgUeT1x7_V7Alolag0zuH4BzVkKtY91Ps6Xr6iZm/s1600/uk-ga.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDIZt7aTzfg_NG3pYiAruBpI4_yIFKWiVTpv1vEjagjWKbAIbSOueSIdLTZx-LiWTfU2HKF0S7N1LjGMjIAAlFYHfs_PYU5VSCSGuCgUeT1x7_V7Alolag0zuH4BzVkKtY91Ps6Xr6iZm/s1600/uk-ga.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">This means that for five days, I will cut my spending on food and drink to just £1 per day, to raise awareness and to raise money for <b><a href="http://www.givingafrica.org/" target="_blank">Giving Africa</a></b>, a <span class="Apple-style-span" style="line-height: 19px;">truly unique charity focused on improving access to, and the quality of, education opportunities in Africa.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">During the challenge, I will be documenting my progress on a daily basis, so please stay tuned.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">To prepare for the campaign, yesterday I did a little trial and managed to spend only £1 for food and drink.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIv5zGxzLFcrp5uwrQPUpuGtiq4vqb028IGV7KC_bUPO8Eldg3gWiEpLjFYRfShgRh-xjweRhWPT5_3rbCAbEsIe8orh4mCwJh8QkyFK024XxkrNDmWMT2OhVfFci9_hT5vc1KUpxX7WO/s1600/Page+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIv5zGxzLFcrp5uwrQPUpuGtiq4vqb028IGV7KC_bUPO8Eldg3gWiEpLjFYRfShgRh-xjweRhWPT5_3rbCAbEsIe8orh4mCwJh8QkyFK024XxkrNDmWMT2OhVfFci9_hT5vc1KUpxX7WO/s400/Page+1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached eggs and Linguine aglio, olio and peperoncino spending less than £1</td></tr>
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<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;">I know this is just a drop in the ocean, but it felt good.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;">Here are the ingredients that I have used for lunch, spending <b>£0.48</b>:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small; line-height: 19px;"><b>Linguine aglio, olio and peperoncino</b></span></div>
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<ol>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Linguine, 100 g (15 pence)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Olive oil, 2 tbsp (10 pence)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Garlic, 2 cloves (15 pence)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Crushed chillies, 2 tsp (6 pence)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Salt, 1 tbsp (2 pence)</span></span></li>
</ol>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">And here are ones I used for dinner, spending <b>£0.50</b>:</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;"><b>Poached eggs on toasted bread</b></span></span></div>
<div>
<ol>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Eggs, 2 (40 pence)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Bread, 2 small slices (8 pence)</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><span class="Apple-style-span" style="line-height: 19px;">Salt & pepper (2 pence)</span></span></li>
</ol>
</div>
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Let's try helping beating poverty, either:</span></div>
</div>
<div style="font: normal normal normal 12px/normal 'Helvetica Neue'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">
<div style="text-align: justify;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Joining the </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><b><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a> </i></b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">campaign,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">or, <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">donate for me!</a></b> or for anyone else. To donate for me, please follow this <b><a href="https://www.livebelowtheline.com/donations/new?participant_id=1243" target="_blank">link</a>.</b></span></li>
</ul>
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">You can join the challenge by registering at <b><a href="http://www.livebelowtheline.com/uk">www.livebelowtheline.com/uk</a></b>.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">----------</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: justify;">
<div style="text-align: left;">
<b><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">From 7th to 11th May, join </span><i><a href="https://www.livebelowtheline.com/uk" target="_blank">Live Below the Line</a></i><span class="Apple-style-span" style="line-height: 15px;"> living on £1 a day for 5 days to change </span></span><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">the way people in the UK think about extreme poverty - and make a huge difference.</span></b></div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">https://www.livebelowtheline.com/uk</span></div>
</div>
</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com2tag:blogger.com,1999:blog-8594580538652385560.post-79324555668147948622012-02-17T19:53:00.102+00:002012-02-22T15:30:38.795+00:00HelloFresh, a revolution in the kitchen!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixm7lp6Tu_dXcM-X3D9CvrDA0UiYRBJz7ctKwGnOvBww_kIriMxawFBouIAy2afFQ6i-B1Q_aXZ3iULDdRrGDf-BQBb1EPpB2ypyyP8PK1_TK5AV_t501W0O-Cn-bTS_l9yIYr0tB6DG2T/s1600/aa.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710925354366429890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixm7lp6Tu_dXcM-X3D9CvrDA0UiYRBJz7ctKwGnOvBww_kIriMxawFBouIAy2afFQ6i-B1Q_aXZ3iULDdRrGDf-BQBb1EPpB2ypyyP8PK1_TK5AV_t501W0O-Cn-bTS_l9yIYr0tB6DG2T/s400/aa.png" style="cursor: pointer; display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 480px;" /></a>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ16mV04EHRMqt1noQFvmFKWaG4WfBuERIPsVs5msTJGDU-amlD0rjK2Ky6I0kgi9oTjCgFlEKpr8RZVDyQz8HKDWnXQvU0oVO4tyzJCqwOMaJM84fzfAxZ_ev-Ck2WjNsemf6-dvElqK/s1600/logo+hellofresh.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710195204356124978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ16mV04EHRMqt1noQFvmFKWaG4WfBuERIPsVs5msTJGDU-amlD0rjK2Ky6I0kgi9oTjCgFlEKpr8RZVDyQz8HKDWnXQvU0oVO4tyzJCqwOMaJM84fzfAxZ_ev-Ck2WjNsemf6-dvElqK/s200/logo+hellofresh.jpg" style="cursor: pointer; float: left; height: 100px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; text-align: justify; width: 100px;" /></a><br />
<div style="text-align: justify;">
I recently discovered <strong><a href="http://www.hellofresh.co.uk/?gclid=CMebrbfCqq4CFQcRfAodQkexRw">HelloFresh</a></strong>, a young, London based company that is trying to change the way people cook.</div>
<br />
<div style="text-align: justify;">
This is the (brilliant) idea:</div>
<div style="text-align: justify;">
Every week <a href="http://www.hellofresh.co.uk/?gclid=CIiZ9_ywqq4CFQ8gfAodvmJUPg"><strong>HelloFresh</strong></a> will send you recipes together with the ingredients you need to prepared them - they will send you exactly what you need, saving you the time to think about what to cook, do the shopping, and even having to weight the ingredients.</div>
<div style="text-align: justify;">
In addition, HelloFresh will give the opportunity to discover new dishes as well as planning your family meals without wasting any food.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So let’s see how it works:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>1. </strong>Go on the HelloFresh website <strong><a href="http://www.hellofresh.co.uk/?gclid=CJOlkf29qq4CFcYNfAodJHWMQg">www.hellofresh.co.uk</a></strong>.</div>
<div style="text-align: justify;">
<strong>2. </strong><strong>Choose your plan</strong>, select the number of meals per week and how many people are in your household.</div>
<div style="text-align: justify;">
<strong>3. </strong><strong>Delivery</strong>. Recipes and groceries will be delivered Tuesday evenings between 5pm and 9pm.</div>
<div style="text-align: justify;">
<strong>4. </strong><strong>Start cooking!</strong> Recipes are simple and straightforward (you won't need more than 30 minutes or any fancy kitchen equipment).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So last Tuesday I received my first delivery, a nice box full of fresh ingredients, together with the recipe cards. Here is how the recipe cards (with step-by-step cooking instructions) look like:</div>
<div style="text-align: justify;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rOwCQEudESlw5sFqCYhFNs6rZvU9Ds30vHecPgTalfcoxluvGfJ0Ka9AtCxqWDRm-KojGJdkoAGyVbEzgoqtOleRfIC8piawa28autqfpjDQ4nqNHs4gu-LeUay8YQ6Hsn1u1rZONaOx/s1600/Page+1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710872339142979426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rOwCQEudESlw5sFqCYhFNs6rZvU9Ds30vHecPgTalfcoxluvGfJ0Ka9AtCxqWDRm-KojGJdkoAGyVbEzgoqtOleRfIC8piawa28autqfpjDQ4nqNHs4gu-LeUay8YQ6Hsn1u1rZONaOx/s200/Page+1.jpg" style="cursor: pointer; display: block; height: 134px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 200px;" /></a>
<br />
<div style="text-align: justify;">
And here are the recipes I have tried:</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lsjxEwLKmsMR0cbaXN9VMWOKe2rKMHibmevkMuuw-k_sod1gygyciunCBohUEphz2hQtGED556KbDZ0Dt1LeTcaZ-ceIQ1ecqRM-K7qMacy3C9hfwrqUvy_VAtUc5z9KPBV8VGAdzscL/s1600/chicken+hello+fresh.png" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710933589626497010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lsjxEwLKmsMR0cbaXN9VMWOKe2rKMHibmevkMuuw-k_sod1gygyciunCBohUEphz2hQtGED556KbDZ0Dt1LeTcaZ-ceIQ1ecqRM-K7qMacy3C9hfwrqUvy_VAtUc5z9KPBV8VGAdzscL/s400/chicken+hello+fresh.png" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #666666; font-size: small;">Hippocrates' Honey and Chili Chicken with Herb Rice</span></b></td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUeXeCS8tqDwxDJllvrc98fxsBF5-2KeKl2E5G_wmyDntANIJH5ptqkOTjSDH2vtZ5h84VxDH3z-hVNw6uX4ldvaKdcDomx2FwpP5mVHkxHFaBUhFgJaJjSHu_oRhIXSZEtzSDM6Kq-Sy/s1600/kebab+hello+fresh.png" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710933229053187858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUeXeCS8tqDwxDJllvrc98fxsBF5-2KeKl2E5G_wmyDntANIJH5ptqkOTjSDH2vtZ5h84VxDH3z-hVNw6uX4ldvaKdcDomx2FwpP5mVHkxHFaBUhFgJaJjSHu_oRhIXSZEtzSDM6Kq-Sy/s400/kebab+hello+fresh.png" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span style="color: #666666;"><b>Arabian Nights Lamb Kofta with Almond Couscous and Cucumber Salad</b></span></span></td></tr>
</tbody></table>
<i></i><br />
<br />
<center style="text-align: justify;"><i><br /></i></center><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmUI645lQ6iGwSMMSbZd4_IjBbPqSJ2oELlrQaQGnhundOI2oFKVP8bqpwT20S3rUFakhnef4u4_QZzhz9moR9lh1L-bNK1hOQwnJ8E1telsmB3hWVJ2uz2ouge-aqOwlprK340VKUB-j/s1600/salmon+hello+fresh.png" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5710932940366583330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmUI645lQ6iGwSMMSbZd4_IjBbPqSJ2oELlrQaQGnhundOI2oFKVP8bqpwT20S3rUFakhnef4u4_QZzhz9moR9lh1L-bNK1hOQwnJ8E1telsmB3hWVJ2uz2ouge-aqOwlprK340VKUB-j/s400/salmon+hello+fresh.png" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><b><span class="Apple-style-span" style="color: #666666;">Potent Pan-Fried Salmon with Linguine and Homemade Pesto</span></b></span></td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>PROS</strong></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Quality of products</strong></div>
<div style="text-align: justify;">
The products I received (meat, fish and vegetables) were all very fresh.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Time saving</strong></div>
<div style="text-align: justify;">
A recent survey indicates that weekly grocery shopping for a family of 4 on average takes approximately 90 minutes to complete. Of these 90 minutes, about 65 minutes are spent in a supermarket and another 25 minutes on the way to and from the supermarket.</div>
<div style="text-align: justify;">
HelloFresh can do everything for you, so you can save precious time for you and your family.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>No more food waste</strong></div>
<div style="text-align: justify;">
HelloFresh will send you exactly what you need to prepare your meal, so you will not waste any food.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Simple and straightforward</strong></div>
<div style="text-align: justify;">
Recipes are simple and straightforward. You won't need more than 30 minutes or any fancy kitchen equipment.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>No subscription fees or delivery charges</strong></div>
<div style="text-align: justify;">
There is no minimum length for HelloFresh subscriptions, and delivery is free of charge.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>SUGGESTIONS FOR IMPROVEMENT</strong></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When ordering, you cannot select individual meals, so hopefully HelloFresh will enable customers to choose their preferred meals in the future.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The recipe cards are very pretty, but a bit hard to read (the font size is a bit small).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It would be nice to be able to order drinks too, but this service is not available at the moment.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
That said, HelloFresh is still a very young company, and I am sure they will take their customers suggestions onboard in the future.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you would like to find out more, visit <strong><a href="http://www.hellofresh.co.uk/?gclid=CIiZ9_ywqq4CFQ8gfAodvmJUPg">www.hellofresh.co.uk</a></strong> or call <strong>+44 203 397 0992</strong>.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Thanks to Zena@HelloFresh for supplying me with a box containing three recipes to try. </i></div>
<div style="text-align: justify;">
<br /></div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com7tag:blogger.com,1999:blog-8594580538652385560.post-67901669916474524162012-02-12T10:56:00.043+00:002012-02-22T15:38:04.247+00:00Lemon & Poppy Seed Muffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bAsqu8kELlHVNEulXuZfjDb5Y1jtmxXOLPjKEMEFm5hLe8qaPfgKPmwiMCDOUYhyriIB6HnayvZVBMd6QfGl3cj3ChYo3lB-LVVNUQt5WYGnad2RGwyPVwPq7mAROcp4G8JB6SX86iAp/s1600/Muffins+Lemon+Poppy+Seeds0.png" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5708203479690554994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bAsqu8kELlHVNEulXuZfjDb5Y1jtmxXOLPjKEMEFm5hLe8qaPfgKPmwiMCDOUYhyriIB6HnayvZVBMd6QfGl3cj3ChYo3lB-LVVNUQt5WYGnad2RGwyPVwPq7mAROcp4G8JB6SX86iAp/s400/Muffins+Lemon+Poppy+Seeds0.png" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;">Lemon & Poppy Seed Muffins</span><br />
<span class="Apple-style-span" style="color: #666666;"><br /></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<br />
The weather is awful this morning in London, it’s cold and gray. I woke up quite early, so early for a Sunday! So I decided to start my day in the best possible way: baking! I love muffins, as they are so simple to make, giving me enough time to take a lot of pictures, to process them and finally choose the ones that I like the most. Well, happy Sunday everyone, it is now time to have a nice cup of double espresso with one of my little muffins...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Ingredients (makes 10 muffins)</strong>
</div>
<ul>
<li style="text-align: justify;">Plain flour, 225 g</li>
<li style="text-align: justify;">Butter, unsalted, 100 g</li>
<li style="text-align: justify;">Caster sugar, 125 g</li>
<li style="text-align: justify;">Sunflower oil, 30 g</li>
<li style="text-align: justify;">Milk, 90 g</li>
<li style="text-align: justify;">Free-range eggs, 2</li>
<li style="text-align: justify;">Poppy seeds, 3 tbs</li>
<li style="text-align: justify;">Baking powder, 2 tsp</li>
<li style="text-align: justify;">Bicarbonate of soda, 1/2 tsp</li>
<li style="text-align: justify;">Lemon (the grated zest), 1</li>
<li style="text-align: justify;">A pinch of salt</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>For the lemon glaze</strong>
</div>
<ul>
<li style="text-align: justify;">Icing sugar, 100 g</li>
<li style="text-align: justify;">Lemon juice of 1 lemon</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Instructions</strong></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>For the muffins</strong></div>
<div style="text-align: justify;">
Preheat the oven to 180ºC and line a muffin tin with 10 paper cases.
In a small saucepan, melt the butter and set aside.
In a bowl, mix all the dry ingredients together: sieved flour, caster sugar, poppy seeds, baking powder, bicarbonate of soda and a pinch of salt.
In another bowl, whisk the eggs for about 10 minutes. Now add all the liquid ingredients: melt butter, sunflower oil and milk. Add the grated zest of a lemon and mix well.
Pour the liquid mixture into the bowl that contains the dry ingredients. Mix well and
divide between the paper cases, filling each one to just over half way. Bake in the preheated oven for about 18-20 minutes or until lightly golden. In doubt, test one muffin by inserting a clean toothpick into the center. If the toothpick comes out clean, the muffins can be removed from the oven.
Let cool completely.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>For the lemon glaze</strong></div>
<div style="text-align: justify;">
In a small bowl, squeeze the lemon and remove the seeds.
Sieve the icing sugar.
Gradually add the icing sugar to the lemon juice, mixing well. Continue adding sugar until you obtain a dense, smooth consistency.</div>
<div style="text-align: justify;">
Decoration</div>
<div style="text-align: justify;">
When completely cool, drizzle the muffins with the lemon glaze, and decorate with extra lemon zest if desired.
</div>
<div style="text-align: justify;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeNMm1kiOkqh-OSvuHU1jRCIm4qyI4rmFWpqYe4Tl5yjcMc6ISJDqpIPvWEWg2Q2EflZuszLARE4cfNMJAooWZj_JG6cr_Ju0g1rZMXhK6KNLc133z_hnNWXzhuB80DzB4y9JGrgeoCrl/s1600/DSC_0002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5708267852512072578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeNMm1kiOkqh-OSvuHU1jRCIm4qyI4rmFWpqYe4Tl5yjcMc6ISJDqpIPvWEWg2Q2EflZuszLARE4cfNMJAooWZj_JG6cr_Ju0g1rZMXhK6KNLc133z_hnNWXzhuB80DzB4y9JGrgeoCrl/s200/DSC_0002.jpg" style="cursor: hand; cursor: pointer; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 134px;" /></a><br />
<span style="color: grey;"> </span><br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="background-color: white; color: #9fc5e8;"><br /></span></strong><br />
<strong><span class="Apple-style-span" style="background-color: white; color: #6fa8dc; font-size: large;">Muffins al limone e semi di papaveri</span></strong></div>
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;"><br /></span></div>
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;"><strong>Ingredienti </strong>(per 10 muffins)
</span><br />
<ul>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Farina OO, 225 g</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Burro, 100 g</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Zucchero, 125 g
</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Olio di semi di girasole, 30 g</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Latte, 90 g</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Uova, 2</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Semi di papavero, 3 tbs</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Lievito chimico per dolci, 2 tsp</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Bicarbonato, 1/2 tsp</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Scorza di un limone</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Un pizzico di sale</span></li>
</ul>
<div style="text-align: justify;">
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;"><br /></span></div>
<br />
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Per la glassa al limone</span></strong></div>
<br />
<ul>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Zucchero a velo 100 g</span></li>
<li style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Il succo di un limone</span></li>
</ul>
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;"><br /></span></div>
<div style="text-align: justify;">
<strong><span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Istruzioni</span></strong></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;">Pre-riscaldare il forno a 180ºC e disporre 10 pirottini in uno stampo da muffins.
In un pentolino far sciogliere il burro a bassa temperatura e mettere da parte.
In un recipiente abbastanza capiente versare tutti gli ingredienti secchi: la farina setacciata, lo zucchero, i semi di papavero, il lievito, il bicarbonato ed un pizzico di sale.
In un altro recipiente sbattere le uova per una decina di minuti. Aggiungere il burro, l’olio di semi, il latte e la buccia grattugiata di un limone. Mescolare bene il tutto.
Versare i liquidi nel recipiente degli ingredienti secchi e amalgamare bene. Con il composto ottenuto, riempire a metà (o poco più ) i pirottini ed infornare per 18-20 minuti. Nel caso siate insicuri sui tempi di cottura, inserire uno stecchino in uno dei muffins, e se questo esce asciutto, sono pronti. Togliere dal forno e lasciare raffreddare.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;"><br /></span></div>
<span class="Apple-style-span" style="background-color: white; color: #6fa8dc;"><strong>Preparare la glassa</strong><BR>Spremere il limone in una ciotolina. Setacciare lo zucchero a velo e iniziare ad aggiungerlo al succo di limone, mescolando. Aggiungere abbastanza zucchero fino a quando si raggiunge la consistenza desiderata (pittosto densa).
Decorazione
Con un cucchiaio versare la glassa sui muffins e decorare con altro limone grattuguato se si desidera.
</span><div>
<div>
</div>
</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com9tag:blogger.com,1999:blog-8594580538652385560.post-83757635359215100062012-02-09T19:13:00.011+00:002012-02-22T15:39:35.379+00:00Spicy mussels in tomato sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbqE3Y8jsRLwD4P1SZrCKV_iGGZOLf-gGpuStcIVBo0rGHBFqjEHJHieyKawdwQ1__nPp7GgyaOgX5K844ZR4qBfvWyU58wIZI_3utgJ39P9nPIl3cjKDHTn1Y3CispWSMxNpfG1BFKQU/s1600/mussels.png" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5707219194268893858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbqE3Y8jsRLwD4P1SZrCKV_iGGZOLf-gGpuStcIVBo0rGHBFqjEHJHieyKawdwQ1__nPp7GgyaOgX5K844ZR4qBfvWyU58wIZI_3utgJ39P9nPIl3cjKDHTn1Y3CispWSMxNpfG1BFKQU/s400/mussels.png" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #666666;">Spicy mussels in tomato sauce</span></b></td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
OK, I have to confess that cleaning mussels is not one of my favourite activities, but if you think about how quickly they cook, and how tasty they are, that extra time that it takes to clean them is definitely worth it. It is important that you discard any broken mussels, and once cooked, the ones that do not open. I sometimes make them without tomato sauce (basically I follow the same recipe, without adding the chopped tomatoes), and serve them with plenty of chopped parsley and squeezed lemon juice. Delicious.
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Ingredients</strong></div>
<ul>
<li style="text-align: justify;">fresh mussels, scrubbed and beards removed, 1 kg</li>
<li style="text-align: justify;">chopped tomatoes,1 can</li>
<li style="text-align: justify;">extra virgin olive oil, 5 tbsp</li>
<li style="text-align: justify;">garlic cloves, 3</li>
<li style="text-align: justify;">crushed dried chillies, 1 tsp</li>
<li style="text-align: justify;">dry white whine, half a glass</li>
<li style="text-align: justify;">fresh parsley, chopped</li>
<li style="text-align: justify;">salt and pepper to taste</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Instructions</strong></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat the olive oil in a large pan. Add the garlic and the crushed chillies and fry until the garlic becomes lightly golden. Add the mussels, and toss for a couple of minutes. Pour in the wine and simmer for 3-4 minutes. Pour in the tomato sauce, and let cook for about 8-10 minutes. Add salt and pepper to your taste. Serve in warm bowls or plates and garnish with the fresh parsley.</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-50656449721252685202012-02-08T09:27:00.019+00:002012-02-22T15:47:36.097+00:00Deep fried meatballs in breadcrumbs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxjKwar8xzJ3QBEUdIl4dr13EcOj3xc0C3J3qYD4d9j4bNm3zJhjJoi4lpf9XPBYCbbe5MFzVVdEF6FuFJ4aLhMlGm_U7BobuZMPDcS_F1RLZUBA2-XoqR_T9YYxyyDbrFR8b8SsLVpLI/s1600/polpette.png" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5707223070796660210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxjKwar8xzJ3QBEUdIl4dr13EcOj3xc0C3J3qYD4d9j4bNm3zJhjJoi4lpf9XPBYCbbe5MFzVVdEF6FuFJ4aLhMlGm_U7BobuZMPDcS_F1RLZUBA2-XoqR_T9YYxyyDbrFR8b8SsLVpLI/s400/polpette.png" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;"><b>Deep fried meatballs in breadcrumbs</b></span></td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
I love meatballs, as they remind me of my childhood, my mum, my family and my country Italy. Meatballs are an ideal comfort food for the family, especially for children. They also make a very tasty and economical meal. I never buy the already made ones from the supermarket, as it is so easy to make them. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Ingredients</strong></div>
<div style="text-align: justify;">
<br /></div>
<ul>
<li style="text-align: justify;">Minced beef, 500g </li>
<li style="text-align: justify;">Sunflower oil, 200 ml</li>
<li style="text-align: justify;">Natural breadcrumbs for coating, 150g </li>
<li style="text-align: justify;">Breadcrumbs, just the soft inner side of the bread loaf, 100g </li>
<li style="text-align: justify;">Milk, 150 ml</li>
<li style="text-align: justify;">Free-range egg, 4</li>
<li style="text-align: justify;">Grated parmesan cheese, 3 tbsp</li>
<li style="text-align: justify;">Plain white flour, 5 tbsp</li>
<li style="text-align: justify;">Chopped parsley, 1 tbsp </li>
<li style="text-align: justify;">Salt </li>
<li style="text-align: justify;">Pepper</li>
<li style="text-align: justify;">Ground nutmeg, a pinch</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Instructions</strong>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Soak the soft breadcrumbs in 150 ml of milk for about 5 minutes.
Using your hands, squeeze the breadcrumbs to remove the milk in excess, and transfer into a large bowl.
Now add all the other ingredients: the minced meat, 1 whole egg, the grated parmesan cheese, the chopped parsley, salt, pepper and a pinch of ground nutmeg. Using your hands, mix all the ingredients until well blended.
Form the meatballs, rolling them into tiny balls (the size of large walnut) and set aside.
In a small bowl, whisk the remaining three eggs with a fork, for a minute or two. Season with a little salt and pepper and set aside.
Coating the meatballs: lightly coat each meatball in flour, then dip in beaten egg, and finally in breadcrumbs.
Heat the sunflower oil in a deep pan and fry the meatballs until golden brown, for about 5 minutes.
Remove from the oil, drain on kitchen paper. Serve with some lemon wedges and sprinkle with chopped parsley if desired.</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-13526672163011617512011-11-18T08:46:00.017+00:002012-02-22T16:41:25.986+00:00Goat Cheese & Walnut Truffles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCFWv72CqylBkZNEr3WoC9A7l1yAAhj2sfSjRZOdwms1mErwYm3D8KJN-BRJjXK7rsXMRxZUV1lTdyrFsfiNcHBj13KyCTzgD4tbjnZHIQ8gDKhq2CEG6dfzJXLAGFiojrlyqJ4r6ooYY/s1600/GoatCheeseTruffles.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676260521533339714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCFWv72CqylBkZNEr3WoC9A7l1yAAhj2sfSjRZOdwms1mErwYm3D8KJN-BRJjXK7rsXMRxZUV1lTdyrFsfiNcHBj13KyCTzgD4tbjnZHIQ8gDKhq2CEG6dfzJXLAGFiojrlyqJ4r6ooYY/s400/GoatCheeseTruffles.jpg" style="height: 342px; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #666666;"><b>Goat Cheese & Walnut Truffles</b></span></td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #888888;">A great, elegant appetiser.. Quick to make and perfect for a pre-dinner drink , it will impress your guests. </span><span class="Apple-style-span" style="color: #888888;">You can coat the truffles with all sort of spices or nuts (hazelnuts, walnuts, pistachio, paprika... to name just a few). </span></div>
<span style="color: #888888;">
</span><br />
<div style="text-align: justify;">
<span style="color: #888888;">In this recipe I have used sesame and poppy seeds, as I like the contrast of the colors.</span></div>
<span style="color: #888888;">
<div style="text-align: justify;">
<br /></div>
</span><br />
<div style="text-align: justify;">
<strong>Ingredients</strong></div>
<ul>
<li style="text-align: justify;">Goat Cheese, 150g</li>
<li style="text-align: justify;">Chopped walnuts, 80g</li>
<li style="text-align: justify;">Salt and pepper</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>For the coating</strong></div>
<ul>
<li style="text-align: justify;">Sesame and poppy seeds, or,</li>
<li style="text-align: justify;">Chopped Walnuts</li>
<li style="text-align: justify;">Chopped hazelnuts</li>
<li style="text-align: justify;">Chopped pistachios</li>
<li style="text-align: justify;">or anything you like!</li>
</ul>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Prepare the coating and set aside.</div>
<div style="text-align: justify;">
In a bowl whisk together the goat cheese, the walnuts, salt and pepper.
Chill the mixture for about an hour.
Take a small spoonful of the goat cheese mixture and shape it into truffles.</div>
<div style="text-align: justify;">
Roll the cheese balls in sesame and poppy seeds (or in the coating of your choice) and place on a serving plate.</div>
<div style="text-align: justify;">
Easy!</div>
<div style="text-align: justify;">
If you think the goat cheese is too strong, you can mix it with some plain soft cheese.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_194JpTe7rbRamZV7DVCY4NHU65yROQmG2M6DGOhDfmhjjKVi8N7vXrGZL9iMv-qs42K70eDT8TkKqBWptT2FQoXC9_s3_oZEswZ0YT06dtk2OgT8aJ8iSDlEKkNWSfBe0t2ggznZyZ7Z/s1600/GoatCheeseTruffles3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676265348978223138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_194JpTe7rbRamZV7DVCY4NHU65yROQmG2M6DGOhDfmhjjKVi8N7vXrGZL9iMv-qs42K70eDT8TkKqBWptT2FQoXC9_s3_oZEswZ0YT06dtk2OgT8aJ8iSDlEKkNWSfBe0t2ggznZyZ7Z/s320/GoatCheeseTruffles3.jpg" style="cursor: pointer; display: block; height: 320px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 177px;" /></a>
<br />
<div style="text-align: justify;">
<br /></div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com5tag:blogger.com,1999:blog-8594580538652385560.post-26994052002210931972011-11-17T18:27:00.044+00:002012-02-22T15:56:14.741+00:00Strawberry & Cream Celebration Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b61uBKZcYgZBOICUQbH6fFhn7wB2lF80_zq555O1yf6o5d97uvNu45jnjX2B-45M3Cb1SXYWZbEWqKVXmEYuxYNg93tWg_KR9D2ns6p-i7uOohgfuykGvvw9mKSXy2BCYUTsvpAvJWJo/s1600/Birthday+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676099467701489698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b61uBKZcYgZBOICUQbH6fFhn7wB2lF80_zq555O1yf6o5d97uvNu45jnjX2B-45M3Cb1SXYWZbEWqKVXmEYuxYNg93tWg_KR9D2ns6p-i7uOohgfuykGvvw9mKSXy2BCYUTsvpAvJWJo/s400/Birthday+Cake.jpg" style="display: block; height: 342px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #666666;">Strawberry & Cream Celebration Cake</span></b></td></tr>
</tbody></table>
<br />
<br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #888888;">This, for me, is the best celebration cake ever. I love the combination of the light sponge, the pastry cream, the whipping cream and the strawberries (what else can you ask for??). Now that strawberries are not in season, you could also make it without them, it is still delicious, trust me. It’s also perfect for children, as the sponge is moisten with sugar and orange syrup. Otherwise if you prefer a nice kick, you can use a mixture of limoncello and water (in equal parts), even better!</span><br />
<span class="Apple-style-span" style="color: #888888;"><br /></span></div>
<div style="text-align: justify;">
<strong>Ingredients (for a 24cm round tin) </strong><br />
<strong><br /></strong></div>
<span class="fullpost">
<strong>For the sponge</strong></span><br />
<ul><span class="fullpost">
<li style="text-align: justify;">Eggs, 5 (at room temperature)</li>
<li style="text-align: justify;">Caster sugar, 150g</li>
<li style="text-align: justify;">Flour 00, 150g</li>
<li style="text-align: justify;">Grated zest of a lemon</li>
<li style="text-align: justify;">A pinch of salt</li>
</span></ul>
<span class="fullpost"></span><br />
<div style="text-align: justify;">
<span class="fullpost"><strong>For the pastry cream</strong></span></div>
<span class="fullpost">
</span><br />
<ul><span class="fullpost">
<li style="text-align: justify;">Whole Milk, 500ml </li>
<li style="text-align: justify;">Eggs, 6 (medium, and at room temperature)</li>
<li style="text-align: justify;">Caster sugar, 140g</li>
<li style="text-align: justify;">Flour 00, 80g</li>
<li style="text-align: justify;">A vanilla pod</li>
<li style="text-align: justify;">A pinch of salt</li>
</span></ul>
<span class="fullpost">
</span><br />
<div style="text-align: justify;">
<span class="fullpost"><strong>For the syrup (to moisten the sponge)</strong></span></div>
<span class="fullpost">
</span><br />
<ul><span class="fullpost">
<li style="text-align: justify;">Water, 150ml </li>
<li style="text-align: justify;">Caster sugar, 100g </li>
<li style="text-align: justify;">The juice of 2 oranges</li>
</span></ul>
<span class="fullpost">
<strong></strong></span><br />
<div>
<span class="fullpost"><strong><span class="fullpost"><strong><br /></strong></span></strong></span></div>
<span class="fullpost"><strong>
For the decoration</strong></span><br />
<ul><span class="fullpost">
<li style="text-align: justify;">Fresh strawberries, 500g </li>
<li style="text-align: justify;">Fresh whipping cream, 600ml</li>
<li style="text-align: justify;">Caster sugar</li>
</span></ul>
<span class="fullpost">
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Hu9HdHjdXFeB-iObNlGPcniLpKKXF5ex1Zkz12hH5zJn8JPTHuGEKOnM0h6P_bWRO-FIfmstoG15iGE_ps0DCUorDaqtM91WHJxyrhr_En2FSQ_4ZpLp9FdylJXeABcMXJasMafkJraf/s1600/Cream+and+Strawberry+Cake1.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676251680458856354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Hu9HdHjdXFeB-iObNlGPcniLpKKXF5ex1Zkz12hH5zJn8JPTHuGEKOnM0h6P_bWRO-FIfmstoG15iGE_ps0DCUorDaqtM91WHJxyrhr_En2FSQ_4ZpLp9FdylJXeABcMXJasMafkJraf/s320/Cream+and+Strawberry+Cake1.jpg" style="float: left; height: 213px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; text-align: justify; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #666666;">Another decoration idea</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Directions</strong></div>
<div style="text-align: justify;">
<br /></div>
<strong>Preparing the Pastry Cream</strong><BR></span><span class="fullpost">
In a saucepan, bring the milk to the boil with the vanilla pod (and the seeds scraped out into the milk). Allow to cool slightly and remove the vanilla pod. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour, add it to the egg mixture and mix thoroughly. Pour the milk onto the egg mix, whisking continuously. Return to a clean pan and stir with a wooden spatula, bringing it to the boil over a gentle heat until it starts to thicken. Remove from the heat, transfer the pastry cream into a clean bowl and place some clingfilm over the surface. The clingfilm will prevent a skin from forming. Refrigerate and chill completely.<strong><br />Making the sponge</strong><br />
Heat the oven to 180°C.
In a large bowl mix the eggs, the sugar, the grated lemon zest and a pinch of salt.
Beat the mixture until very soft and fluffy, for at least 20 minutes! I normally use a kitchen mixer, but an electric handheld one will do. This is key to the success of this recipe, and to obtain a very light sponge. Please remember that you are not using any raising agents, this is why you have to incorporate a lot of air into the mixture.
Sift the flour (I usually sift it twice).
Fold the flour in, very slowly and gently, a bit at a time, with upward movements.
Butter and flour the cake tin.
Transfer the mixture very gently into the tin, and bake for about 35/40 minutes.
Test the cake by inserting a clean toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done.
Let cool completely.<strong><br />Preparing the syrup</strong><br />
In a saucepan bring the cold water and the sugar to a boil.
Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes.
Remove from the heat.
Add the juice of 2 oranges, stir, filter and let cool completely.<strong><br />Assembling the cake</strong><br />
Make sure that all of the ingredients are cold.
Wash the strawberries (leaving some aside for the final decoration), slice them and transfer to a bowl. Add a couple of table spoons of sugar and mix together. Leave aside.
Remove the crust of the sponge, cutting the borders, the top and the bottom. I do this as I like every bits of the cake to be soft and moisten. Don’t worry too much about the shape, as you are going to frost the cake with the whipping cream.
Slice the cake horizontally, in three slices/layers.
Place the first slice on the plate or cake board. Spoon a little bit of pastry cream on the board, to make sure the first layer will stick to the base.
Using a brush, moisten the first sponge layer with the syrup.
Spoon half of the pastry cream onto the sponge, and spread it evenly with a flat spatula.
Spread half of the strawberries (the ones you have already sliced) evenly on the cake.
Repeat the operation with the second layer.
Place the third sponge layer on top, and brush with the syrup.
Transfer to the fridge to set for at least half an hour.
In the meantime, prepare the whipping cream.
Before whipping, transfer the cream in the freezer for about 20 minutes. The cream has to be very cold.
Using an electric handheld beater, or by hand, whip the cream until firm, but not too firm. When you see the cream turning a little bit yellow, stop beating immediately, otherwise it turns into butter!
With the help of a flat spatula, spread the cream onto the cake evenly.
Decorate with more cream (I used a Wilton M1 tip) and the strawberries that you have previously left aside.
Refrigerate for a couple of hours before serving.
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</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-73639635791713953482011-10-26T17:06:00.013+01:002012-02-22T15:56:50.528+00:00Flavrbox! A new way to buy great food, made by people you'll love<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrStpBbiDLfVCC0QSZ5PFFVD-l1gYAvIersoH_a3CSX6X-dKb-ZBysHeHPcO9tA7VRFSqaOPuJHpTwV2ez144swkpAtv3nnCtoDVRaxBf6ZURYh_ywLIdlTL0jF8OaN_IMwfELMajw9Y1/s1600/Flavrbox+Logo.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5667834213528438786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrStpBbiDLfVCC0QSZ5PFFVD-l1gYAvIersoH_a3CSX6X-dKb-ZBysHeHPcO9tA7VRFSqaOPuJHpTwV2ez144swkpAtv3nnCtoDVRaxBf6ZURYh_ywLIdlTL0jF8OaN_IMwfELMajw9Y1/s320/Flavrbox+Logo.jpg" style="cursor: hand; cursor: pointer; float: left; height: 202px; margin: 0 10px 10px 0; width: 214px;" /></a><br />
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<strong><a href="http://www.flavrbox.com/index.html">Flavrbox</a></strong> is launching in Beta in the Autumn 2011 and is offering an early-bird exclusive annual discount. For anyone signing up on the mailing list on <strong> <a href="http://www.flavrbox.com/">http://www.flavrbox.com</a></strong> before the launch, <strong><a href="http://www.flavrbox.com/index.html">Flavrbox</a></strong> will offer 10% discount on every single purchase for an entire year. Yes, 365 days. 4 seasons of local independent and tasty food. </div>
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Think your farmers' market meets Amazon, the convenience of buying online with the choice of all the UK's top farmers market' producers. Tasty sausages and jams. </div>
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<strong> <a href="http://www.flavrbox.com/index.html">www.flavrbox.com </a></strong></div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-26007904301014352842011-04-25T17:46:00.012+01:002012-02-22T15:58:45.315+00:00Happy Easter<div class="separator" style="clear: both; text-align: center;">
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Friends, food, wine, sun and relax... Happy Easter everyone. <br />
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</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com0tag:blogger.com,1999:blog-8594580538652385560.post-13627062331843186802011-03-14T19:45:00.012+00:002012-02-22T16:42:22.744+00:00Braided Sourdough Loaves with Poppy, Pumpkin and Sunflower Seeds (Pane a Treccia con Pasta Madre e Semi di Papavero, Zucca e Girasole)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexJtB5oDfgSEPIcSeqhGG4CrM2nO7AkHXFsLS6qNAhWSLSsflUiFJIKS3dVqrM0GELRQqKkmUUCAwLNCfnN1GgGS6cfPdqXkKEnu-gNBAvpQAzuiOMRc9DyT6bFT4hoYnRdru_PTpQ7Oe/s1600/Treccia+Autolisi+51.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584027688237188626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexJtB5oDfgSEPIcSeqhGG4CrM2nO7AkHXFsLS6qNAhWSLSsflUiFJIKS3dVqrM0GELRQqKkmUUCAwLNCfnN1GgGS6cfPdqXkKEnu-gNBAvpQAzuiOMRc9DyT6bFT4hoYnRdru_PTpQ7Oe/s400/Treccia+Autolisi+51.jpg" style="height: 342px; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #666666;">Braided Sourdough Loaves with Poppy, Pumpkin and Sunflower Seeds</span></b></td></tr>
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<span class="Apple-style-span" style="font-style: italic;">Hello! I have been away for quite a long time, but I am back. Life is hard sometimes, but what is important, is to keep up the fight.</span></div>
<span class="Apple-style-span" style="font-style: italic;">Kneading bread surely helps to produce some good, positive energy, so let’s get started again.</span><span style="font-style: italic;">
This recipe is inspired by my previous one <a href="http://broxholmroad.blogspot.com/2010/05/sourdough-bread-autolyse-method-pane.html">(Sourdough Bread, Autolyse Method)</a>, with the addition of poppy, sunflower and pumpkin seeds.</span><span style="font-style: italic;">
This bread is truly delicious.</span><br />
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<span class="fullpost"><strong> Ingredients (makes two braided loaves) </strong>
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<li style="text-align: justify;">Strong white flour, 475g</li>
<li style="text-align: justify;">Dark rye flour, 25g</li>
<li style="text-align: justify;">Water, 360g</li>
<li style="text-align: justify;"><a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">Ferment</a>, 150g</li>
<li style="text-align: justify;">Fresh yeast, 5g</li>
<li style="text-align: justify;">Salt, 10g</li>
<li style="text-align: justify;">Some fine semolina flour</li>
<li style="text-align: justify;">Poppy, Sunflower and Pumpkin seeds</li>
<li style="text-align: justify;">Egg white for brushing</li>
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<span class="fullpost"><strong>Method </strong></span></div>
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In a large bowl, mix the flours and the water. Cover with cling film and let it rest for about half an hour (not less than 20 minutes).</div>
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Add the yeast and the <a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">ferment</a> and mix well.</div>
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Turn the dough onto a lightly floured work surface and knead for about 15 minutes.
The mixture is quite sticky, and the best way to work it is to use Richard Bertinet technique (he stretches the dough and slaps it down very energetically, incorporating a lot of air inside). I recently came across this video that shows this technique <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough</a>. The video explains how to knead sweet dough, but the procedure is just the same.</div>
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Add the salt and work for further 2-3 minutes.</div>
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Form the dough into a ball, transfer to your mixing ball, cover with cling film and leave it to rest for an hour.</div>
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Turn out the dough onto your lightly floured work surface, fold again, bringing the outside edges to the center a few times, rotating the dough and forming a ball.</div>
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Put back into your ball and leave it to rest for 30 minutes.</div>
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Turn out the dough onto your lightly floured work surface and cut into 6 pieces (to make 2 braided loaves).</div>
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Cover and leave to rest for 15 minutes. </div>
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Preheat the oven to 250°C.</div>
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Roll the sections (3 at a time) into approx. 12-inch long ropes.
Brush the ropes top surface with the egg white, and sprinkle one with poppy seeds, one with pumpkin seeds and the third one with sunflower seeds.</div>
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Braid the three sections as you would if you were braiding hair. Hold the outer sections. Pull the left section over to the center. Then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided.</div>
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Press each end of the braid together and secure under the loaf. Follow the same process for the second braided loaf.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIPOBUljQKfGnT6teg3UignGXW3pfPYwc3_gSRoIaDxS13ozYNGYzXtkpHyXozbtCoDcDEoQCOAiO4sHCbeL0Das9-phwftAprTjO8UWwlqJBPfOsUaLEbsBsanSdUCVkGFkUyq35M-9P/s1600/Treccia+Autolisi+1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584028318836951410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIPOBUljQKfGnT6teg3UignGXW3pfPYwc3_gSRoIaDxS13ozYNGYzXtkpHyXozbtCoDcDEoQCOAiO4sHCbeL0Das9-phwftAprTjO8UWwlqJBPfOsUaLEbsBsanSdUCVkGFkUyq35M-9P/s320/Treccia+Autolisi+1.jpg" style="cursor: pointer; display: block; height: 214px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 320px;" /></a><div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QxN8IrRjtOjXBdhgM8tH0z6nTLKV4m6gKF0__ZU4mUFuDY6K-uu1_J_Q-NrCgdDyFVCIBk5ACLbvo6AFJTtj30kRZau8NEse8O1vq5qjQjQlg_wNtI01Y8MTVTJx9ZwkAYPRBXR80FI4/s1600/Treccia+Autolisi+4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584028324196194898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QxN8IrRjtOjXBdhgM8tH0z6nTLKV4m6gKF0__ZU4mUFuDY6K-uu1_J_Q-NrCgdDyFVCIBk5ACLbvo6AFJTtj30kRZau8NEse8O1vq5qjQjQlg_wNtI01Y8MTVTJx9ZwkAYPRBXR80FI4/s320/Treccia+Autolisi+4.jpg" style="cursor: pointer; display: block; height: 214px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 320px;" /></a><div style="text-align: justify;">
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Place the loaves on a backing sheet (sprinkled with semolina flower) to rise for about one hour and a half or until doubled in size.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3DN6A-AtvsVzH8_tDUwRpoNvCsJc393S52P5cUiKoOhegXTePNrS8D0HCB1FvmzWlh_lDWEfPRrt5s9iiuJwZWi-s4MQ_WDDtu1qIH8fPiKrZCqrsYPKqVQjmElN8YuZPYXGQeJUhmhY/s1600/Treccia+Autolisi+19.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5584028752430224594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3DN6A-AtvsVzH8_tDUwRpoNvCsJc393S52P5cUiKoOhegXTePNrS8D0HCB1FvmzWlh_lDWEfPRrt5s9iiuJwZWi-s4MQ_WDDtu1qIH8fPiKrZCqrsYPKqVQjmElN8YuZPYXGQeJUhmhY/s320/Treccia+Autolisi+19.jpg" style="cursor: pointer; display: block; height: 214px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: justify; width: 320px;" /></a><div style="text-align: justify;">
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Quickly open the oven door and mist with water spray. Slide the loaves inside and quickly mist again (mist the oven, not the bread).</div>
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Bake for 30-35 minutes, or until golden brown. </div>
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<span class="Apple-style-span" style="color: #3d85c6; font-size: medium;"><strong>Pane a treccia con pasta madre e semi di papavero, zucca e girasole</strong></span><span class="Apple-style-span" style="color: #3d85c6;"><br /><br /><strong> Ingredienti (per due trecce di media grandezza) </strong></span></span><br />
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<li style="text-align: justify;">Farina bianca forte, 475g</li>
<li style="text-align: justify;">Farina di segale integrale, 25g</li>
<li style="text-align: justify;">Acqua, 360g</li>
<li style="text-align: justify;"><a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">Lievito madre</a>, 150g</li>
<li style="text-align: justify;">Lievito fresco, 5g</li>
<li style="text-align: justify;">Sale, 10g</li>
<li style="text-align: justify;">Un po’ di farina di semola</li>
<li style="text-align: justify;">Semi di papavero, zucca e girasole</li>
<li style="text-align: justify;">Albume di un uovo per spennellare</li>
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<span class="Apple-style-span" style="color: #3d85c6;"><strong>Procedimento</strong><br /></span><span class="Apple-style-span" style="color: #3d85c6;">In un recipiente capiente mescolare le farine con l’aqua. Coprire con della pellicola da cucina e lasciare riposare per almeno 20 minuti (massimo un’ora).</span><span class="Apple-style-span" style="color: #3d85c6;">
Aggiungere il lievito e la <a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">pasta madre</a> e mescolare.</span><span class="Apple-style-span" style="color: #3d85c6;">
Rovesciare su un piano da lavoro leggermente infarinato e lavorare per 15 minuti. Il composto risultera’ piuttosto appiccicoso ed il miglior metodo (secondo me) per lavorarlo, e’ proprio quello di Richard Bertinet: <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdoug</a>. Questo video riguarda una pasta dolce, tipo brioche, ma il procedimento e’ lo stesso.</span><span class="Apple-style-span" style="color: #3d85c6;">
Aggiungere il sale e lavorare per ulteriori 2-3 minuti.</span><span class="Apple-style-span" style="color: #3d85c6;">
Chiudere a palla e riporre nella ciotola leggermente infarinata. Coprire e lasciar riposare per un’ora.</span><span class="Apple-style-span" style="color: #3d85c6;">
Rovesciare il composto sulla superficie leggermente infarinata e piegare stendendo i lembi verso l’esterno, ripiegando verso l’interno e premendo al centro, fino a formare di nuovo una palla.</span><span class="Apple-style-span" style="color: #3d85c6;">
Riporre nel recipiente, coprire e lasciar riposare per 30 minuti.
Rovesciare la pasta sulla superficie leggermente infarinata e dividere in 6 parti (per formare due trecce da tre). Coprire e lasciar riposare i pezzi per 15 minuti.</span><span class="Apple-style-span" style="color: #3d85c6;">
Pre-riscaldare il forno a 250°C.</span><span class="Apple-style-span" style="color: #3d85c6;">
Allungate i 6 pezzi di pasta (circa 30 cm. di lunghezza). Spennellare la superficie con l’albume, e cospargete con i semi.</span><span class="Apple-style-span" style="color: #3d85c6;">
Formare le due trecce (come se fossero trecce di capelli).</span><span class="Apple-style-span" style="color: #3d85c6;">
A questo punto adagiate le due trecce su una teglia senza bordo, cosparsa di semolino (oppure coperta da carta da forno). Coprire con un panno da cucina e lasciar lievitare per un’ora e mezza o fino a quando il volume sara’ duplicato.</span><span class="Apple-style-span" style="color: #3d85c6;">
Aprire velocemente il forno e spruzzare dell’acqua all’interno (una quindicina di spruzzi). Infornare le trecce e prima di chiudere la porta del forno spruzzare ancora un po’ di acqua (l’interno del forno, non le trecce).</span><span class="Apple-style-span" style="color: #3d85c6;">
Cuocere per 30/35 minuti, o fino a che la superficie non diventa ben dorata. Io ho cotto a 250°C per i primi 5 minuti, e ho continuato a 230°C fino a cottura ultimata.</span>
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<span class="fullpost"><span class="Apple-style-span" style="color: #3d85c6;"><br /></span></span></div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com13tag:blogger.com,1999:blog-8594580538652385560.post-14153883188971171542010-07-09T22:06:00.007+01:002012-02-22T16:05:43.505+00:00Going on holiday..<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGDToqq3v3nqj0nanpXg2yhZNuxU10kNa9u50qQz4sipEX-CEfO9MYzktgP_XxRvpTYPHbPn4ZmZ8bzWE68CJdPujntmQTVz8RUnQ1cbdxaNprQ4vkdya-HaU49OKk_nOM-Qo3j5zXeyG/s1600/Sardinia.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5492017572295493762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGDToqq3v3nqj0nanpXg2yhZNuxU10kNa9u50qQz4sipEX-CEfO9MYzktgP_XxRvpTYPHbPn4ZmZ8bzWE68CJdPujntmQTVz8RUnQ1cbdxaNprQ4vkdya-HaU49OKk_nOM-Qo3j5zXeyG/s400/Sardinia.jpg" style="height: 342px; width: 480px;" /></a></div>
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It’s finally time to go on holiday, and here is where I’m going to be until the end of the month (beautiful Sardinia...). Happy summer everyone, and see you when I’m back! <span class="fullpost"></span></div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com3tag:blogger.com,1999:blog-8594580538652385560.post-52649714258660578042010-06-16T22:28:00.024+01:002012-02-22T16:15:05.766+00:00Cupcakes or Fairy Cakes?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1fTf7eNyuTzTUidtkqj4NnbZnmrVOjfRtRU_InjgO7EvnElC4rHll1X_KxdRUJ7-bvefw419HT4o50PECasm1KmzbzW7HIiiSe7-dHmIIsx1TQHc2ko7UcFyQhGSsfkN0NQ7MWW1bz4J/s1600/Cupcakes20000.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5483492283274701650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1fTf7eNyuTzTUidtkqj4NnbZnmrVOjfRtRU_InjgO7EvnElC4rHll1X_KxdRUJ7-bvefw419HT4o50PECasm1KmzbzW7HIiiSe7-dHmIIsx1TQHc2ko7UcFyQhGSsfkN0NQ7MWW1bz4J/s400/Cupcakes20000.jpg" style="height: 342px; width: 480px;" /></a><br />
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Cupcakes or Fairy Cakes? I still don’t know the difference, as I am still new to this world! What I know is that I enjoyed so much making cupcakes (or fairy cakes!) that I think I am becoming addicted to it! So this is only the first one of a long series, I guess :-).
PS - Can someone please tell me if the ones I made (please see the picture) are cupcakes or fairy cakes? I read a number of articles on different forums, but I couldn’t get my head around it. I think these are smaller then cupcakes... who knows??</div>
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<strong>Lemon Cupcakes, <i>Adapted from a recipe by Rachel Allen</i></strong></div>
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<strong>Ingredients</strong><strong><br /></strong></span><br />
<span class="fullpost"><strong>For the Cupcakes (makes 12)</strong></span><br />
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<li style="text-align: justify;">Plain flour (sifted), 150g (I use the `00` type)</li>
<li style="text-align: justify;">Unsalted good quality butter (softened), 125g </li>
<li style="text-align: justify;">Caster sugar, 125g </li>
<li style="text-align: justify;">2 eggs (beaten)</li>
<li style="text-align: justify;">Pinch of salt </li>
<li style="text-align: justify;">Finely grated zest of ½ large lemon </li>
<li style="text-align: justify;">¼ tsp baking powder</li>
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<span class="fullpost"><strong>For the Lemon Butter Icing</strong></span></div>
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<li style="text-align: justify;">Unsalted butter (softened), 75g </li>
<li style="text-align: justify;">Icing sugar (sifted), 124 </li>
<li style="text-align: justify;">Finely grated zest of ½ large lemon</li>
<li style="text-align: justify;">1-2 tsp freshly squeezed lemon juice</li>
<li style="text-align: justify;">Natural food coloring and edible sugar decorations (optional)</li>
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<span class="fullpost"><i>All ingredients should be at room temperature.</i></span></div>
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Preheat the oven to 180ºC and line a 12-hole cupcake tin with 12 paper cases.
Cream the butter until soft (using a mixer or by hand). Gradually add the sugar and the grated lemon zest and beat until the mixture is light and fluffy. Beat the eggs, add them to the butter mixture and keep on mixing.
Finally add the sifted flour and the baking powder and continue mixing until smooth.
Divide the mixture between the paper cases and bake in the preheated oven for 7-10 minutes or until lightly golden.
Let cool completely.
For the butter icing, cream the butter until soft. Gradually add the icing sugar, the lemon zest and the lemon juice (just a few drops in case you need to soften up the icing). Add a few drops of natural food coloring (optional).
Frost the cupcakes with the buttercream icing and decorate according to your own taste.<span style="color: #e1771e;"><span style="font-size: medium;"><strong><br /><br />Cupcakes al Limone (Adattato da una ricetta di Rachel Allen)</strong></span></span><br /><br /><strong>Ingredienti</strong><br /><strong><br /></strong></span><br />
<span class="fullpost"><strong>Per 12 Cupcakes</strong><br />
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<li style="text-align: justify;">Farina OO (setacciata), 150g</li>
<li style="text-align: justify;">Burro, 125g </li>
<li style="text-align: justify;">Zucchero, 125g </li>
<li style="text-align: justify;">2 uova</li>
<li style="text-align: justify;">Un pizzico di sale </li>
<li style="text-align: justify;">La scorza grattugiata di ½ limone grande </li>
<li style="text-align: justify;">¼ cucchiaino di lievito in polvere per dolci</li>
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<span class="fullpost">
<strong>Per la copertura al limone</strong>
</span><br />
<ul><span class="fullpost">
<li style="text-align: justify;">Burro, 75g </li>
<li style="text-align: justify;">Zucchero a velo, 125 </li>
<li style="text-align: justify;">La scorza grattugiata di ½ limone grande </li>
<li style="text-align: justify;">1-2 cucchiaini di succo di limone</li>
<li style="text-align: justify;">Colorante per dolci naturale e decorazioni edibili (optional)</li>
</span></ul>
<span class="fullpost">
<i>Tutti gli ingredienti devono essere a temperatura ambiente.</i><strong><br /></strong></span><span class="fullpost"><strong><br /></strong></span><div>
<span class="fullpost"><strong><br /></strong></span></div>
<div>
<span class="fullpost"><strong>Procedimento</strong><br /><br />
</span></div>
<div>
<span class="fullpost">Preriscaldare il forno a 180ºC e preparare una teglia da cupcakes da 12 con i pirottini di carta.
In una ciotola sbattere il burro con un mestolo di legno (o potete usare uno sbattitore elettrico) fino a renderlo molto morbido e cremoso. Aggiungere gradualmente lo zucchero, continuando a sbattere. Aggiungere la uova una alla volta ed un pizzico di sale sempre continuando a sbattere. Aggiungere gradualmente la farina setacciata ed il lievito in polvere. Infine la scorza di limone grattugiata.
Dividere il composto nei 12 pirottini ed infornare per 7-10 minuti.
Lasciare raffreddare completamente.
Per la crema di burro al limone - In una ciotola sbattere il burro fino ad ottenere una consistenza molto leggera. Aggiungere gradualmente lo zucchero a velo continuando a sbattere. Aggiungere la scorza grattugiata di limone e qualche goccia di limone (nel caso la crema fosse troppo solida). Se desiderate aggiungere anche qualche goccia di colorante naturale.
Ricoprire le cupcakes e decorare a piacimento.
Consumare entro qualche ora ed evitare di refrigerare (il burro si indurirebbe).
</span></div>
<div>
<br />
<div>
<b><br /></b><br />
<div>
<div>
</div>
</div>
</div>
</div>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com10tag:blogger.com,1999:blog-8594580538652385560.post-56286647605373496822010-06-13T09:55:00.017+01:002012-02-22T16:25:06.357+00:00Fresh Fruit Tart - Crostata alla Frutta Fresca<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmWvx4iJRKd5CAqBuF0MLMgdIZZajn1aEX8BAvhxNvjEE6dYmSYjFFKZsqszJ2_2Gj8jXO0wHyb0GyAGV74L9FnQJD8wMbYmJjVYyjpTgBUNI3Fj4nmXDXwabW3dZFgi556TTZjJfgGrn/s1600/FreshFruitTart0000.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5482183620905434434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmWvx4iJRKd5CAqBuF0MLMgdIZZajn1aEX8BAvhxNvjEE6dYmSYjFFKZsqszJ2_2Gj8jXO0wHyb0GyAGV74L9FnQJD8wMbYmJjVYyjpTgBUNI3Fj4nmXDXwabW3dZFgi556TTZjJfgGrn/s400/FreshFruitTart0000.jpg" style="height: 342px; width: 480px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #666666;">Fresh Fruit Tart</span></b></td></tr>
</tbody></table>
<br />
A classic Fresh Fruit Tart, filled with pastry cream and topped with fresh seasonal fruit. I made this for my friend Deborah’s flat warming dinner party. A feast for the eyes and a well appreciated ‘home-made present’.<br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<br />
<span class="fullpost"><strong>Ingredients</strong> <br /> <br />
<strong>Shortcut Pastry</strong>
</span><br />
<ul><span class="fullpost">
<li>Plain flour, 200g (I use the `00` type)</li>
<li>Unsalted good quality butter, 100g - plus extra for greasing </li>
<li>Icing sugar, 50g </li>
<li>2 free-range egg yolks </li>
<li>Pinch of salt </li>
<li>Lemon zest </li>
<li>Approx 800g of Pastry Cream </li>
</span></ul>
<span class="fullpost">
<strong>Pastry Cream</strong>
</span><br />
<ul><span class="fullpost">
<li>Whole milk, 500g </li>
<li>Caster sugar, 140 </li>
<li>A vanilla pod </li>
<li>Egg yolks, 6 </li>
<li>Sieved Flour, 80g </li>
<li>Pinch af Salt</li>
</span></ul>
<span class="fullpost">
<strong>Other Ingredients</strong>
<ul>
<li>Fresh Fruit</li>
<li>Strawberry or Apricot Jam, about 2-3 tbsp
</li>
<li>Clear Gelatin or Apricot Glaze </li>
<li>24cm Tart Tin</li>
</ul>
<br />
<strong>Directions</strong><br /><br />
<strong>Preparing the Pastry Cream</strong><br />
In a saucepan, bring the milk slowly to the boil with the vanilla pod (and the seeds scraped out into the milk). Allow to cool slightly and remove the vanilla pod. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour, add it to the egg mixture and mix thoroughly. Pour the milk onto the egg mix, whisking continuously. Return to a clean pan and stir with a wooden spatula, bringing it to the boil over a gentle heat until it starts to thicken. Remove from the heat, transfer the pastry cream into a clean bowl and place some clingfilm over the surface. The clingfilm will prevent a skin from forming. Refrigerate and chill completely. <br /><br />
<strong>The Shortcut Pastry</strong><br />
On a floured surface mix the flour and the butter cut into small pieces together. Mix in the icing sugar, the egg yolks and the lemon zest and work together very quickly to form the pastry dough. Add some cold water if required (not recommended). Wrap in cling film and leave to rest in the fridge for a minimum of 30 minutes before using.<br /><br />
Roll out the Pastry (approx 4mm thick). Now roll the pastry around your floured rolling pin and unroll it onto the top of your tart tin (already greased with some butter and sprinkled with flour), pressing it gently around the sides. Trim all excess pastry.<br />
Prick the bottom of the dough with a fork, cover and refrigerate for half an hour.<br />
Preheat the oven to 180 degrees C.
Line the pastry base with parchment paper and fill it with ceramic beans (or rice or beans), making sure the weight is evenly distributed.
Bake for 15 minutes and then remove the weights and bake for further 5-10 minutes, or until the crust is lightly golden brown.
Let cool completely before filling.<br /><br />
<strong>Assembling the Tart</strong><br />
Spread a thin layer of jam (strawberry or apricot, but you can use any jams you like) over the bottom and sides of the tart shell. Spread the Pastry Cream into the tart and level with a spatula.<br />
Decorate the tart with your favourite fresh fruit.<br />
Heat the apricot glaze (or gelatin) and glaze the fruit evenly. Refrigerate for a few hours before serving.<br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong>Crostata di Frutta Fresca e Crema Pasticcera</strong></span></span><br /><br />
<br />
<strong>Ingredienti</strong><br />
<br />
<strong>Pasta Frolla</strong>
<ul>
<li>Farina OO, 200g </li>
<li>Burro di buona qualita’, 100g </li>
<li>Zucchero a velo, 50g </li>
<li>2 tuorli d`uovo </li>
<li>Un pizzico di sale </li>
<li>La buccia grattugiata di un limone </li>
<li>Circa 800g di Crema Pasticcera </li>
</ul>
<strong>Crema Pasticcera</strong>
<ul>
<li>Latte intero, 500g </li>
<li>Zucchero 140 </li>
<li>Una bacca di vaniglia </li>
<li>6 tuorli d’uovo </li>
<li>Farina, 80g </li>
<li>Un pizzico di sale</li>
</ul>
<strong>Altri Ingredienti</strong>
<ul>
<li>Frutta Fresca a piacimento</li>
<li>Marmellata di fragole o albicocche, circa 2 cucchiai
</li>
<li>Gelatina o marmellata di albicocche per spennellare la frutta </li>
<li>Tortiera 24cm di diametro</li>
</ul>
<br />
<strong>Procedimento</strong><br /><br />
<strong>Crema Pasticcera </strong><br />
Versare il latte in una pentola. Tagliare il baccello di vaniglia nel senso della lunghezza e rimuovere i semini. Versare il baccello ed i semini nel latte e portare a bollore. Togliere la pentola dal fuoco e lasciare in infusione per almeno 30 minuti, in modo che la vaniglia rilasci tutto il suo aroma. Filtrare il tutto in una pentola pulita. Lavorare i tuorli con lo zucchero, aggiungere la farina setacciata ed un pizzichino di sale, ed amalgamare il tutto con cura. Rimettere il latte sul fuoco e, prima che raggiunga il bollore, toglierlo dal fuoco ed incominciare a versarlo a filo nel composto di tuorli mescolando velocemente. Rimettere la pentola sul fuoco e, mescolando di continuo con una spatola di legno, portare a cottura. Trasferire la crema in un contenitore pulito, coprire con della pellicola alimentare a contatto con la superficie per evitare la formazione della pellicina e far raffreddare completamente. <br /><br />
<strong>Pasta Frolla</strong><br />
Sbriciolare velocemente il burro nella farina. Aggiungere lo zucchero, i tuorli, un pizzico di sale e la buccia grattugiata del limone e lavorare velocemente. Aggiungere qualche cucchiaio di acqua fredda se necessario (non lo raccomando). Formate una palla, avvolgetela in pellicola per alimenti e tenetela in frigo per almeno 30 minuti prima di utilizzarla.<br />
Stendere la pasta frolla e disponetela in una tortiera di circa 24 cm (che avrete gia’ imburrato e spolverato con un po’ di farina.<br />
Premere leggermente e rimuovere la pasta in eccesso.<br />
Bucherellate il fondo con una forchetta, coprite e mettete di nuovo in frigo per mezz’ora.<br />
Riscaldare il forno a 180 gradi C.<br />
Rimuovere la pasta frolla dal frigo, coprire con della carta da forno (o di alluminio) e versarvi sopra dei pesi (io ho usato i fagioli di ceramica, ma si possono usare fagioli o riso).
Mettere la crostata cosi' pronta in forno a circa 180 gradi per 15 minuti, dopodiche’ rimuovere la carta con i pesi e continuare la cottura per circa 5-10 minuti, o fino a quando la superficie non risulti leggermente dorata.>BR>
Sfornare e farla raffreddare completamente.<br /><br />
<strong>Assemblaggio</strong><br />
Con l’aiuto di un pennello cospargere il fondo ed i bordi interni della pasta frolla (ormai completamente freddo) con della marmellata. Versarvi la crema pasticcera (fredda del tutto) e distribuitela uniformemente. Tagliare la frutta e sistemarla sulla torta a proprio piacimento.<br />
Spennellare con della gelatina per dolci o con della marmellata di albicocche (riscaldata in un pentolino con poca acqua e poi passata al colino per rimuovere/sciogliere i grumi).<br />
Refrigerare per alcune ore prima di consumarla. <br /><br />
</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com13tag:blogger.com,1999:blog-8594580538652385560.post-87095162765185837842010-06-05T20:41:00.025+01:002012-02-22T16:28:34.426+00:00Pizza Bianca Roman Style, Gabriele Bonci’s Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22ghQUCyo6dmRjH2U-AiIig_djruK_49w3Ksw-6egjT_B9UqRrKlmy3iTEA85mmqQueH2-rQSjrpZ9mjkKalbmc9U0F7Rf4TeNRaAHuNhwaQwYPA0EgT6E2h9mOD5FsJk7k9nlGiq2G__/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22ghQUCyo6dmRjH2U-AiIig_djruK_49w3Ksw-6egjT_B9UqRrKlmy3iTEA85mmqQueH2-rQSjrpZ9mjkKalbmc9U0F7Rf4TeNRaAHuNhwaQwYPA0EgT6E2h9mOD5FsJk7k9nlGiq2G__/s320/DSC_0007.jpg" width="480" /></a></div>
<br />
Gabriele Bonci is the owner (and chef) of a famous Roman Pizzeria al taglio (Pizzarium, Via della Meloria, 43, Rome). This is his recipe for Pizza Bianca (Roman style), which you can top with anything you like - I made it simple and topped it with fresh rosemary and rock salt.<br />
I tried this recipe several times, and re-adapted it slightly, so the ingredients are the ones suggested by Gabriele Bonci, but the method is slightly different. Enjoy! <br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<strong></strong> <br />
<span class="fullpost"><strong>Ingredients</strong> <br />
</span><br />
<ul><span class="fullpost">
<li>Strong White Flour, 500g
</li>
<li>Water, 400g
</li>
<li>Dried Yeast, 3.5g
</li>
<li>Extra Virgin Olive Oil, 2 tbs
</li>
<li>Salt, 10g
</li>
<li>Some Semolina Flour
</li>
</span></ul>
<span class="fullpost">
<strong>For the Topping:</strong> <br />
<ul>
<li>Rock Salt, Extra Virgin Olive Oil and Fresh Rosemary</li>
</ul>
<br />
<strong>Method</strong> <br /> <br />
In a large bowl, mix all the ingredients except the salt. <br />
Turn the dough onto a lightly floured work surface and knead for about 15 minutes (you can obviously use a kitchen mixer instead). <br />
The mixture is quite fluid and sticky, so I used Richard Bertinet kneading technique (stretching the dough and slapping it down very energetically, incorporating a lot of air inside - by the way you can refer to this video <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough</a>, which explains how to knead sweet dough, but the same method can be applied to bread or pizza dough). <br />
Add the salt and work for further 2-3 minutes. <br />
Form the dough into a bowl, transfer to your mixing ball (oiled with some extra virgin olive oil), cover with cling film and leave to rest for an hour. <br />
Brush some water onto your work surface (the water will prevent the dough - which is quite fluid - from sticking to the surface). Turn out the dough onto the work surface and fold it: take the right side, stretch it out and fold it onto the middle of the dough. Repeat for the left side: <br /> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxowzh8awiYj3mTs5nQr1CLr-n7wNCirKCOAyqeO7epbNQ7gNcoNmgU2d4iVMAY_EPFUzKVNH3k6AKoQpH-WTWTzaMCFJ8MS6hmQLLoQBfu3Ms9VkdcVy2T9tVz6NRRCCSu85LLKkyLyvn/s1600/PizzaBiancaBonci20000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479378426663259186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxowzh8awiYj3mTs5nQr1CLr-n7wNCirKCOAyqeO7epbNQ7gNcoNmgU2d4iVMAY_EPFUzKVNH3k6AKoQpH-WTWTzaMCFJ8MS6hmQLLoQBfu3Ms9VkdcVy2T9tVz6NRRCCSu85LLKkyLyvn/s320/PizzaBiancaBonci20000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ4gxMDhMZaSIALRQnsVifwIiVUyxOjWK1V1vItLE721xqK2Ln3b1A_DfcT5cEgGzigsSIPslfcJ0KxnlO_WKTJ4R97g5H_fXTOXHYz3NLAsIqK5FXZwZMz3f42CUD3jQvCpe2DyvETdR/s1600/PizzaBiancaBonci30000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479377911162944226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ4gxMDhMZaSIALRQnsVifwIiVUyxOjWK1V1vItLE721xqK2Ln3b1A_DfcT5cEgGzigsSIPslfcJ0KxnlO_WKTJ4R97g5H_fXTOXHYz3NLAsIqK5FXZwZMz3f42CUD3jQvCpe2DyvETdR/s320/PizzaBiancaBonci30000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMrrAhbc6o0tm1hT_0VQEJUrKykwOYpBrp5TFbAk3gqHgoU86zpvzK4mG5oosO47ZDCJOO4X1L4Wt2AOfFdcFMiCCb3AmcjZMqyFnnpvEXqYab1TsKluSRnSUvJA-P7HajYLX9tCiSvxt/s1600/PizzaBiancaBonci40000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479377901703916834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMrrAhbc6o0tm1hT_0VQEJUrKykwOYpBrp5TFbAk3gqHgoU86zpvzK4mG5oosO47ZDCJOO4X1L4Wt2AOfFdcFMiCCb3AmcjZMqyFnnpvEXqYab1TsKluSRnSUvJA-P7HajYLX9tCiSvxt/s320/PizzaBiancaBonci40000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujn8ucvXAX9nAxPBsQmpX_IZbIJ7U5lZZa16LiG-4aMqOdsemuRig4sPfFZW7egoWhuBbLSbRa1XDNBaNXg8__MXoxUfMg7qIPXgp05wz3rRMpnhesP8aPqffRhffAxlnyQ_0Yj2d2NLZ/s1600/PizzaBiancaBonci5+(1)0000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479377896494535042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujn8ucvXAX9nAxPBsQmpX_IZbIJ7U5lZZa16LiG-4aMqOdsemuRig4sPfFZW7egoWhuBbLSbRa1XDNBaNXg8__MXoxUfMg7qIPXgp05wz3rRMpnhesP8aPqffRhffAxlnyQ_0Yj2d2NLZ/s320/PizzaBiancaBonci5+(1)0000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /> <br />
Put back into your bowl, cover with cling film and transfer to the fridge (in the vegetable drawer) for 24 hours. <br />
After 24 hours your dough is ready to be used: <br /> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpx-xnycGeWJXenUAz4KTK3tLZQf8qGZlK0H5ilG4nPk9l3pgMCifQHjWIyFWfrTuAB5RJIDzAnIT5_XyC_pQNtrCWROOpyuXFzt7UETgbO5_T90WowGcs2s3pVgGukwLfHGD-7lIiCNS/s1600/PizzaBiancaBonci10000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479378767788236162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpx-xnycGeWJXenUAz4KTK3tLZQf8qGZlK0H5ilG4nPk9l3pgMCifQHjWIyFWfrTuAB5RJIDzAnIT5_XyC_pQNtrCWROOpyuXFzt7UETgbO5_T90WowGcs2s3pVgGukwLfHGD-7lIiCNS/s320/PizzaBiancaBonci10000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /> <br />
In order to incorporate more air into the dough, and to achieve best results, I usually repeat the folding technique 2 or 3 times before baking, at hourly intervals. <br />
Preheat the oven to 250°C. <br />
Remove from the fridge and leave for at least 1 hour before continuing to the next steps.
Turn out the dough onto your lightly floured work surface and cut into pieces. Cover and leave to rest for 15 minutes. <br />
Sprinkle some fine semolina flour onto your baking trays and onto the work surface. Pat the dough out onto the work surface, paying attention not to press down the lovely air bubbles (the result of a long fermentation). Transfer the dough onto the baking trays. <br />
Brush some extra virgin olive oil on to the top of the dough and sprinkle with rock salt and fresh rosemary. <br />
Bake in a preheated oven to 250ºC for about 10-15 minutes or until lightly golden. <br />
For more information, please see this video - sorry, it’s in Italian! <a href="http://www.youtube.com/watch?v=eDO_m7S-Pr4">http://www.youtube.com/watch?v=eDO_m7S-Pr4</a>. <br /> <br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong> Pizza Bianca Romana, Ricetta di Gabriele Bonci, leggermente adattata da me</strong></span></span><br /><br />
Questa e’ la ricetta di Gabriele Bonci che io ho riadattato leggermente ai miei gusti. Il risultato e’ ottimo, l’alveolatura magnifica, sembra proprio di mangiare la pizza bianca romana - che a me, da buona emigrata, manca tantissimo! <br /> <br />
<strong>Ingredienti</strong>
<ul>
<li>Farina Bianca Forte, 500g
</li>
<li>Acqua, 400g
</li>
<li>Lievito Secco (Disidratato), 3.5g
</li>
<li>Olio Extra Vergine di Oliva, 2 tbs
</li>
<li>Sale, 10g
</li>
<li>Un po’ di Farina di Grano Duro
</li>
</ul>
<strong>Per la copertura:</strong>
<ul>
<li>Sale grosso, Olio Extra Vergine di Oliva, Rosmarino Fresco</li>
</ul>
<br /> <br />
<strong>Procedimento</strong> <br /> <br />
In un recipiente piuttosto capiente mescolare tutti gli ingredienti tranne il sale. <br />
Rovesciare la pasta sul piano di lavoro e lavorare per almeno 15 minuti (io uso il metodo del mio ‘amatissimo’ Richard Bertinet, vedi video <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough</a>). Essendo la pasta molto fluida ed appiccicaticcia, il metodo Bertinet e’ ideale secondo me. <br />
Ovviamente, se si ha a disposizione, si puo’ usare un’impastatrice. <br />
Aggiungere il sale e lavorare per ulteriori 2-3 minuti. <br />
Formare una palla - non sara’ facile, la pasta e’ molto appicicosa, ma non vi scoraggiate! - e trasferire nella ciotola che nel frattempo avrete unto con un po’ di olio di oliva. Coprire con della pellicola da cucina, e lasciar riposare per un’oretta. <br />
Bagnare la superficie di lavoro (se di marmo o pietra) con un po’ d’acqua (l’acqua evitera’ che la pasta si attacchi, strano ma vero!). Rovesciarvi la pasta, e procedere alla piegatura - vedi foto: <br /> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxowzh8awiYj3mTs5nQr1CLr-n7wNCirKCOAyqeO7epbNQ7gNcoNmgU2d4iVMAY_EPFUzKVNH3k6AKoQpH-WTWTzaMCFJ8MS6hmQLLoQBfu3Ms9VkdcVy2T9tVz6NRRCCSu85LLKkyLyvn/s1600/PizzaBiancaBonci20000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479378426663259186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxowzh8awiYj3mTs5nQr1CLr-n7wNCirKCOAyqeO7epbNQ7gNcoNmgU2d4iVMAY_EPFUzKVNH3k6AKoQpH-WTWTzaMCFJ8MS6hmQLLoQBfu3Ms9VkdcVy2T9tVz6NRRCCSu85LLKkyLyvn/s320/PizzaBiancaBonci20000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ4gxMDhMZaSIALRQnsVifwIiVUyxOjWK1V1vItLE721xqK2Ln3b1A_DfcT5cEgGzigsSIPslfcJ0KxnlO_WKTJ4R97g5H_fXTOXHYz3NLAsIqK5FXZwZMz3f42CUD3jQvCpe2DyvETdR/s1600/PizzaBiancaBonci30000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479377911162944226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ4gxMDhMZaSIALRQnsVifwIiVUyxOjWK1V1vItLE721xqK2Ln3b1A_DfcT5cEgGzigsSIPslfcJ0KxnlO_WKTJ4R97g5H_fXTOXHYz3NLAsIqK5FXZwZMz3f42CUD3jQvCpe2DyvETdR/s320/PizzaBiancaBonci30000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMrrAhbc6o0tm1hT_0VQEJUrKykwOYpBrp5TFbAk3gqHgoU86zpvzK4mG5oosO47ZDCJOO4X1L4Wt2AOfFdcFMiCCb3AmcjZMqyFnnpvEXqYab1TsKluSRnSUvJA-P7HajYLX9tCiSvxt/s1600/PizzaBiancaBonci40000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479377901703916834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMrrAhbc6o0tm1hT_0VQEJUrKykwOYpBrp5TFbAk3gqHgoU86zpvzK4mG5oosO47ZDCJOO4X1L4Wt2AOfFdcFMiCCb3AmcjZMqyFnnpvEXqYab1TsKluSRnSUvJA-P7HajYLX9tCiSvxt/s320/PizzaBiancaBonci40000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujn8ucvXAX9nAxPBsQmpX_IZbIJ7U5lZZa16LiG-4aMqOdsemuRig4sPfFZW7egoWhuBbLSbRa1XDNBaNXg8__MXoxUfMg7qIPXgp05wz3rRMpnhesP8aPqffRhffAxlnyQ_0Yj2d2NLZ/s1600/PizzaBiancaBonci5+(1)0000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479377896494535042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujn8ucvXAX9nAxPBsQmpX_IZbIJ7U5lZZa16LiG-4aMqOdsemuRig4sPfFZW7egoWhuBbLSbRa1XDNBaNXg8__MXoxUfMg7qIPXgp05wz3rRMpnhesP8aPqffRhffAxlnyQ_0Yj2d2NLZ/s320/PizzaBiancaBonci5+(1)0000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /> <br />
Trasferire di nuovo la pasta nella ciotola, coprire e trasferire in frigo (nella parte piu’ bassa) per 24 ore - io la metto nel cestino delle verdure. <br />
Dopo 24 ore la pasta sara’ leggerissima e piena di bolle: <br /> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpx-xnycGeWJXenUAz4KTK3tLZQf8qGZlK0H5ilG4nPk9l3pgMCifQHjWIyFWfrTuAB5RJIDzAnIT5_XyC_pQNtrCWROOpyuXFzt7UETgbO5_T90WowGcs2s3pVgGukwLfHGD-7lIiCNS/s1600/PizzaBiancaBonci10000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5479378767788236162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpx-xnycGeWJXenUAz4KTK3tLZQf8qGZlK0H5ilG4nPk9l3pgMCifQHjWIyFWfrTuAB5RJIDzAnIT5_XyC_pQNtrCWROOpyuXFzt7UETgbO5_T90WowGcs2s3pVgGukwLfHGD-7lIiCNS/s320/PizzaBiancaBonci10000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /> <br />
Per poter incorporare piu’ aria possibile, io piego la pasta altre 2 o 3 volte (stesso metodo di cui sopra), prima della cottura. Ad esempio, se inforno la pizza alle 12, effetto 3 ulteriori pieghe: alle 9, alle 10 e alle 11. <br />
Scaldare il forno a 250°C. <br />
Rimuovere dal frigo e lasciare riposare la pasta per almeno un'ora prima di passare agli steps seguenti.
Rovesciare la pasta sulla superficie di lavoro e tagliare in 2 o 3 pezzi, a seconda di quanto grandi o alte volete fare le focacce. Coprire con la pellicola e lasciare riposare per 15 minuti. <br />
Adesso spolverate abbondantemente la superficie di lavoro con del semolino fine. Stendere la pizza facendo attenzione a non sgonfiare le bolle d’aria che si sono formate durante la lievitazione. Trasferire in una teglia che avrete gia’ spolverato con dell’altra semolina e finire di aggiustare la pasta. <br />
Condire con olio d’oliva, sale grosso e rosmarino (o qualsiasi altra cosa preferiate) ed infornare. Cuocere per i primi 8 minuti nella parte piu’ bassa del forno - in quanto la piza necessita di una bella spinta verso l’alto - e a meta’ del forno per il tempo rimanente. <br />
Ecco comunque il video del grande Gabriele: <a href="http://www.youtube.com/watch?v=eDO_m7S-Pr4">http://www.youtube.com/watch?v=eDO_m7S-Pr4</a>. <br />
Ripeto, io ho apportato delle modifiche al procedimento - la tecnica di lavorazione e delle pieghe aggiuntive che secondo me fanno veramente la differenza! <br /> <br />
</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com26tag:blogger.com,1999:blog-8594580538652385560.post-27526387844999395672010-05-21T19:50:00.022+01:002012-02-22T16:29:32.855+00:00Sourdough Bread (Autolyse Method) - Pane con Pasta Madre (Metodo Autolisi)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6hcahOYRXTXz1r4NhnwD9u2C0ktMSwVdbU61PKTn1kOo5tlg7SsxWsHz5dXfH_DIGpoZV3te3nR911H7SFAsgX-qzepBRnCCGuMKZBqnfua-D2uu4JXknlmaOxfd1mPZTVJurDXPjFNc/s1600/BaguetteSourdough0000.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5473800495631189490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6hcahOYRXTXz1r4NhnwD9u2C0ktMSwVdbU61PKTn1kOo5tlg7SsxWsHz5dXfH_DIGpoZV3te3nR911H7SFAsgX-qzepBRnCCGuMKZBqnfua-D2uu4JXknlmaOxfd1mPZTVJurDXPjFNc/s400/BaguetteSourdough0000.jpg" style="height: 342px;" /></a></div>
<br />
OK, the picture is not great, and the lame slash has not been done perfectly... But.. This bread tasted absolutely great. The crust was nice and crunchy, and the taste amazing.<br />
This is another recipe from <strong>‘Crust - Bread to get your teeth into’</strong> by <strong>Richard Bertin </strong>(yes, it’s official: I am now addicted to it :-)).<br />
The principle behind the Autolyse Metod is that if you mix the flour and the water and you let it rest (from 20 minutes to an hour), this will accelerate the fermentation process. <br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<strong></strong> <br />
<span class="fullpost"><strong> Ingredients </strong>
</span><br />
<ul><span class="fullpost">
<li>Strong white flour, 475g</li>
<li>Dark rye flour, 25g</li>
<li>Water, 360g</li>
<li><a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">Ferment</a>, 150g</li>
<li>Fresh yeast, 5g</li>
<li>Salt, 10g</li>
<li>Some fine semolina flour</li>
</span></ul>
<span class="fullpost">
<br />
<strong> Method </strong><br /><br />
In a large bowl, mix the flours and the water. Cover with cling film and let it rest for about half an hour (not less than 20 minutes).<br /><br />
Add the yeast and the <a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">ferment</a> and mix well.<br /><br />
Turn the dough onto a lightly floured work surface and knead for about 15 minutes.
The mixture is quite sticky, and the best way to work it is to use Richard Bertinet technique (he stretches the dough and slaps it down very energetically, incorporating a lot of air inside). I recently came across this video that shows this technique <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough</a>. The video explains how to knead sweet dough, but the procedure is just the same.<br /><br />
Add the salt and work for further 2-3 minutes.<br /><br />
Form the dough into a ball, transfer to your mixing ball, cover with cling film and leave it to rest for an hour.<br /><br />
Turn out the dough onto your lightly floured work surface, fold again, bringing the outside edges to the center a few times, rotating the dough and forming a ball.<br /><br />
Put back into your ball and leave it to rest for 30 minutes.<br /><br />
Turn out the dough onto your lightly floured work surface and cut into pieces (I made 7 baguettes, but you can choose any shapes you like). Cover and leave to rest for 15 minutes.<br /><br />
Preheat the oven to 250°C.<br /><br />
Shape the dough pieces into baguettes and place them on a floured couche. Cover and leave to prove for an hour and a half or until doubled in size.<br /><br />
Sprinkle some fine semolina onto a peel and place the baguettes on it (mine could accomodate 3 baguettes). Slash the top with a lame.<br /><br />
Quickly open the oven door and mist with water spray. Slide the baguettes inside and quickly mist again (mist the oven, not the baguettes).<br /><br />
Bake for 15-20 minutes, or until golden brown (I baked in batches, at 250°C for the first 5 minutes, and then at 230°C for the remaining time).<br /><br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong> Pane con pasta madre - Metodo Autolisi </strong></span></span><br /><br />
<strong> Ingredienti </strong><br />
<ul>
<li>Farina bianca forte, 475g</li>
<li>Farina di segale integrale, 25g</li>
<li>Acqua, 360g</li>
<li><a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">Lievito madre</a>, 150g</li>
<li>Lievito fresco, 5g</li>
<li>Sale, 10g</li>
<li>Un po’ di farina di semola</li>
</ul>
<br />
<strong> Procedimento </strong><br /><br />
In un recipiente capiente mescolare le farine con l’aqua. Coprire con della pellicola da cucina e lasciare riposare per almeno 20 minuti (massimo un’ora).<br /><br />
Aggiungere il lievito e la <a href="http://broxholmroad.blogspot.com/2010/04/sourdough-lievito-o-pasta-madre.html">pasta madre</a> e mescolare.<br /><br />
Rovesciare su un piano da lavoro leggermente infarinato e lavorare per 15 minuti. Il composto risultera’ piuttosto appiccicoso ed il miglior metodo (secondo me) per lavorarlo, e’ proprio quello di Richard Bertinet: <a href="http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough">http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdoug</a>. Questo video riguarda una pasta dolce, tipo brioche, ma il procedimento e’ lo stesso.<br /><br />
Aggiungere il sale e lavorare per ulteriori 2-3 minuti.<br /><br />
Chiudere a palla e riporre nella ciotola leggermente infarinata. Coprire e lasciar riposare per un’ora.<br /><br />
Rovesciare il composto sulla superficie leggermente infarinata e piegare stendendo i lembi verso l’esterno, ripiegando verso l’interno e premendo al centro, fino a formare di nuovo una palla.<br /><br />
Riporre nel recipiente, coprire e lasciar riposare per 30 minuti.
Rovesciare la pasta sulla superficie leggermente infarinata e dividere (io ho diviso e formato 7 baguettes, ma la scelta della forma e’ libera). Coprire e lasciar riposare i pezzi per 15 minuti.<br /><br />
Pre-riscaldare il forno a 250°C.<br /><br />
Piegare i pezzi di pasta a forma di baguette e riporli su di un canovaccio infarinato, facendo delle pieghe tra l’una e l’altra per evitare che si attacchino. Coprire con un panno da cucina e lasciar lievitare per un’ora e mezza o fino a quando il volume sara’ duplicato.<br /><br />
Spolverare una paletta da forno con della semola e riporre le baguettes sulla paletta. Con una lametta effettuare un taglio sulle baguettes.<br /><br />
Aprire velocemente il forno e spruzzare dell’acqua all’interno (una quindicina di spruzzi). Infornare le baguettes e prima di chiudere la porta del forno spruzzare ancora un po’ di acqua (l’interno del forno, non le baguettes).<br /><br />
Cuocere per 15-20 minuti, o fino a che la superficie non diventa ben dorata. Io ho cotto a 250°C per i primi 5 minuti, e ho continuato a 230°C fino a cottura ultimata.<br /><br />
</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com14tag:blogger.com,1999:blog-8594580538652385560.post-56865417712315511732010-04-28T21:13:00.024+01:002012-02-22T16:30:27.662+00:00Sourdough Starter- Lievito Naturale o Pasta MadreFrom the book <strong> ‘Crust - Bread to get your teeth into’</strong> by <strong><a href="http://www.thebertinetkitchen.com/">Richard Bertinet</a> </strong>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhML0VeKhafMPYfLABXleX3cItinsLuehyS8hY8r72_RXZUoKSTipKa_SF3AqFnJ8YjDKfnyZFXq8E-VkX3o6xWSatkk9zLyPoBlpJ1ho-nElFlkO6ER6kvwQuqO8xvE3nv-fDLBb2FWg/s1600/Sourdough10000.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465286685498721474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhML0VeKhafMPYfLABXleX3cItinsLuehyS8hY8r72_RXZUoKSTipKa_SF3AqFnJ8YjDKfnyZFXq8E-VkX3o6xWSatkk9zLyPoBlpJ1ho-nElFlkO6ER6kvwQuqO8xvE3nv-fDLBb2FWg/s400/Sourdough10000.jpg" style="height: 342px;" /></a></div>
<br />
<br />
What a fulfilling experience making your own sourdough! <br />
A few months ago I got a book from a friend of mine. This book has now become a ‘Bread Bible’ for me. I am talking about ‘Crust’ by Richard Bertinet. I recommend this book to anyone who is new to bread making. <br />
I have already tried a number of recipes from the book, and I have to say that I am simply in love with it. For this Sourdough recipe, I have strictly followed the instructions from Richard Bertinet. I now make bread at least twice a week, a bread that cannot be compared to the one I find in the bakery section of supermarkets and shops. <br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<strong></strong> <br />
<span class="fullpost"><strong>Method</strong><br /><br />
<strong>Step 1</strong><br />
</span><br />
<ul><span class="fullpost">
<li>Spelt flour, 50g</li>
<li>Strong white flour, 150g</li>
<li>Organic honey, 20g</li>
<li>Warm water, 150g</li>
</span></ul>
<span class="fullpost">
Mix all the ingredients into a large bowl. Cover with cling film and leave in a warm place (around 30ºC) for around 36-48 hours.<br />
After this time bubbles will begin to appear and the dough will have darkened a bit, meaning the fermentation process has started.<br /><br />
<strong>Step 2</strong><br />
</span><br />
<ul><span class="fullpost">
<li>The mixture from Step 1</li>
<li>Spelt flour, 30g</li>
<li>Strong white flour, 280g</li>
<li>Warm water, 150g</li>
</span></ul>
<span class="fullpost">
Mix all the ingredients together. Cover with cling film and leave in a warm place (no less than 24ºC) for 24 hours.<br />
After this time the mixture will have expanded a bit, smelling sweet and lightly fermented.<br /><br />
<strong>Step 3</strong><br />
<ul>
<li>200g of the mixture from Step 1</li>
<li>Strong white flour, 400g</li>
<li>Warm water, 200g</li>
</ul>
Mix all the ingredients together until you have a thick dough. Cover with cling film and leave in a warm place (no less than 24ºC) for 12 hours.<br />
After this time the mixture will have started to rise.<br /><br />
<strong>Step 4</strong><br /><br />
As the dough is now starting to rise, you need to slow the fermentation down. Transfer the dough in the bottom of your fridge for 2 days. The ferment is ready when pulling back the skin it will be buttery coloured and full of bubbles underneath. The dough should also smell slightly acidic.<br /><br />
You should now have 800g of ferment. Take out 400g to make your bread and leave 400g in the bowl. Put the bowl back in the fridge and remember to refresh it every 2-3 days in order to keep it going.<br /><br />
<strong>Refreshing the ferment</strong><br /><br />
Sourdough needs to be nourished in order to keep alive. If you don’t, it will start feeding off itself and will turn rotten.<br />
To refresh the ferment you will need to weight it and mix it with an equal quantity of water and double the quantity of strong flour.<br />
Cover with cling film and leave the ferment in the fridge for 2-3 days. Keep on refreshing your ferment every 2-3 days.<br /><br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong> Pasta o Lievito Madre </strong></span></span><br /><br />
Ricetta tratta dal libro <strong>‘Crust - Bread to get your teeth into’ </strong>by <strong>Richard Bertinet (http://www.thebertinetkitchen.com/) </strong>.<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3oyKYrwoRm2PZ6nW4nFseyadS8A2DnKtCaJOmWvuNv2T5VSqeQHHuWrMEtsT4reQSQeH-3sW8pKXksVIqsPR89IiwI2XU2Iui5VpnpLQHWbmG55xcdfQtvcJCeQx0QlSU09AXb77xQlD/s1600/Sourdough20000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465286792499165954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3oyKYrwoRm2PZ6nW4nFseyadS8A2DnKtCaJOmWvuNv2T5VSqeQHHuWrMEtsT4reQSQeH-3sW8pKXksVIqsPR89IiwI2XU2Iui5VpnpLQHWbmG55xcdfQtvcJCeQx0QlSU09AXb77xQlD/s400/Sourdough20000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 294px; margin: 0px auto 10px; text-align: center; width: 440px;" /></a>
<br /><br />
<strong>Step 1</strong><br />
<ul>
<li>Farina di farro, 50g</li>
<li>Farina bianca forte, 150g</li>
<li>Miele biologico, 20g</li>
<li>Acqua tiepida, 150g</li>
</ul>
Lavorare tutti gli ingredienti in una ciotola piuttosto ampia. Il composto risultera’ piuttosto morbido. Ricoprire la ciotola con della pellicola trasparente e lasciar riposare in luogo tiepido (ad una temperatura di circa 30ºC) per 36-48 ore.<br />
Passato questo tempo il composto risutera’ un po’ scurito e sara’ caratterizzato dalla presenza di bolle e odore un po’ pungente. Cio’ significa che il processo di fermentazione e’ iniziato.<br /><br />
<strong>Step 2</strong><br />
<ul>
<li>Tutto il composto ottenuto seguendo lo Step 1</li>
<li>Farina di farro, 30g</li>
<li>Farina bianca forte, 280g</li>
<li>Acqua tiepida, 150g</li>
</ul>
Mescolare bene tutti gli ingredienti di cui sopra. Ricoprire la ciotola con della pellicola trasparente e lasciar riposare in luogo tiepido (ad una temperatura non inferiore a 24ºC) per 24 ore.<br />
Passato questo tempo il composto’ avra’ un odore ancora piu’ pungente e risultera’ gia’ un po’ fermentato.<br /><br />
<strong>Step 3</strong><br />
<ul>
<li>200g del composto ottenuto seguendo lo Step 2</li>
<li>Farina bianca forte, 400g</li>
<li>Acqua tiepida, 200g</li>
</ul>
Mescolare bene tutti gli ingredienti di cui sopra fino ad ottenere un composto piuttosto compatto. Ricoprire la ciotola con della pellicola trasparente e lasciar riposare in luogo tiepido (ad una temperatura non inferiore a 24ºC) per 12 ore.<br /><br />
<strong>Step 4</strong><br /><br />
Ora il composto iniziera’ a crescere. E’ necessario a questo punto rallentare un po’ la fermentazione. Trasferire quindi il lievito madre nella parte piu’ bassa del frigorifero per 2 giorni. Il lievito e’ pronto quando, alzando la pellicina in superficie, si notera’ un colore simile a quello del burro e presentera’ delle bolle. La pasta a questo punto avra’ un odore ancora piu’ pungente, acidulo.<br /><br />
Se avrete seguito il procedimento di cui sopra, a questo punto avrete 800 grammi di pasta madre. Usatene 400 grammi per fare il pane, e lasciate i rimanenti 400 grammi nella ciotola. Ricoprite e riponete in frigo (sempre nella parte piu’ bassa). La pasta madre andra’ rinfrescata ogni 2-3 giorni.<br /><br />
<strong>Il rinfresco</strong><br /><br />
La pasta madre e’, di fatto, viva, ed ha quindi bisogno di essere nutrita e mantenuta in vita. Se non lo farete, ‘mangera’ se stessa’, andra’ a male, ed infine morira’.<br /><br />
Il rinfresco, che va eseguito ogni 2-3 giorni e va effettuato pesando la pasta madre, aggiungendo la stessa quantita’ di acqua ed il doppio di farina forte.<br /><br />
Si lavora qualche minuto, si copre con la pellicola trasparente e si conserva nel frigo fino al rinfresco successivo.
<br /><br />
</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com15tag:blogger.com,1999:blog-8594580538652385560.post-15144895903795519572010-04-07T13:56:00.023+01:002012-02-22T16:31:04.924+00:00Pistachio & Almond Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS6JrrQMEKrjsy3D2ualWln8-paXdr2OAZdm4f7jP6Kky7aXaTyUZ2x59soBfLlF9ed08cKCAL5HpeVAjqVwnIWWCjKz5qyScE96eloKJqTPksr6QG9uSqxWt_OoGdZ7ms7wUlZ6SXB1w/s1600/DSC_00390000.jpg" style="margin-left: 1em; margin-right: 1em;"><img ;="" alt="" border="0" id="BLOGGER_PHOTO_ID_5457378841601394642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS6JrrQMEKrjsy3D2ualWln8-paXdr2OAZdm4f7jP6Kky7aXaTyUZ2x59soBfLlF9ed08cKCAL5HpeVAjqVwnIWWCjKz5qyScE96eloKJqTPksr6QG9uSqxWt_OoGdZ7ms7wUlZ6SXB1w/s400/DSC_00390000.jpg" style="height: 342px;" /></a></div>
<br />
A quick and simple recipe from the book <span style="color: cornflowerblue;">1001 Cupcakes, Cookies & other tempting treats </span>by <span style="color: black;"><strong>Susanna Tee</strong></span>. Simple but very yummy!<br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<span class="fullpost"><strong></strong> <br /> <br />
<strong>Ingredients</strong>
</span><br />
<ul><span class="fullpost">
<li>Butter, 225g softened</li>
<li>Sugar, 140g</li>
<li>Egg yolk, 1 lightly beaten</li>
<li>Plain flour, 225g</li>
<li>Pinch of salt</li>
<li>Ground almonds, 55g</li>
<li>Unsalted pistachio nuts, 55g finely chopped</li>
</span></ul>
<span class="fullpost">
<br />
<strong>Method</strong><br /><br />
In a large bowl, beat together the butter and sugar until light and fluffy. Add the egg yolk and continue beating. Sift the flour and the salt into the mixture, add the ground almonds and stir until combined. Divide the dough in two, wrap in cling film and chill in the refrigerator for about 30-60 minutes.<br />
Preheat the oven to 180º C.<br />
Unwrap the dough and roll it out between two sheets of baking paper to about 3 mm thick. Sprinkle half the pistachio nuts over each piece of dough and roll lightly with the rolling pin. Cut the biscuits with a pastry cutter, place on the baking sheets and bake for about 10-12 minutes. Let cool down before serving.<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWwWTu61Da-sX_30XbGvqG8SLro4JHnFnmiG46Z7WBTZOqZ4TaAVih0PH4JRcrBx48YISmn_6nJMjpUAsABlz5nYLXMJNwofwXejDLxgFmCDto4Uyhz9OWUW3Q1Y2ltxRlqxHsTf66aHQ/s1600/DSC_01190000.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5457382869853764002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWwWTu61Da-sX_30XbGvqG8SLro4JHnFnmiG46Z7WBTZOqZ4TaAVih0PH4JRcrBx48YISmn_6nJMjpUAsABlz5nYLXMJNwofwXejDLxgFmCDto4Uyhz9OWUW3Q1Y2ltxRlqxHsTf66aHQ/s400/DSC_01190000.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a>
<br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong> Biscotti Mandorle e Pistacchio </strong></span></span><br /><br />
<strong>Ingredienti</strong><br /><br />
</span><br />
<ul><span class="fullpost">
<li>Burro, 225g ammorbidito</li>
<li>Zucchero, 140g</li>
<li>1 Tuorlo d’uovo, sbattuto leggermente</li>
<li>Farina, 225g</li>
<li>Un pizzico di sale</li>
<li>Mandorle spellate e macinate finemente, 55g</li>
<li>Granella di pistacchio (non salati), 55g</li>
</span></ul>
<span class="fullpost">
<br />
<strong>Procedimento</strong><br /><br />
Con l’aiuto di uno sbattitore elettrico montare il burro e lo zucchero fino ad ottenere un composto leggero e spumoso (circa 10 minuti). Setacciare la farina e il sale nel burro, aggiungere le mandorle macinate e lavorare fino a che tutti gli ingredienti non siano ben amalgamati. Dividere il composto in due, avvolgere con della pellicola alimentare e trasferire in frigo per 30-60 minuti.<br />
Preriscaldare il forno a 180º C.<br />
Togliere il composto dal frigo, rimuovere la pellicola e stendere con un mattarello tra due fogli di carta da forno fino ad ottenere uno spessore di circa 3mm. Cospargere la granella di pistacchio sulla pasta stesa e premere delicatamente con il mattarello. Tagliare i biscotti con gli stampini che preferite (o un bicchiere) e cuocere per circa 10-12 minuti (su una teglia imburrata o ricoperta di carta da forno). Fare la stessa cosa con l’altra meta’ della pasta. Lasciare raffreddare prima di servire. Il giorno dopo sono ancora piu’ buoni.<br /><br />
</span>
.Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com9tag:blogger.com,1999:blog-8594580538652385560.post-27537903475839424572010-03-22T14:20:00.005+00:002012-02-22T16:31:42.464+00:00Apricot Danish Pastries by Luca Montersino - Danesi alle Albicocche di Luca Montersino<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEqWQAcQwvIW4-qeNoN1wl21x7fD4KND4BXXHYqoQmuVnnuTD4pYfyjsML621GIFXMtr2FpQlhYhn70khtisSeLZ3yRzcZlvB75frwmlp9hinoxLChP0bnAEOubpkZ6oton7xRBoBwinI/s1600-h/ApricotDanish.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451519636860596178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEqWQAcQwvIW4-qeNoN1wl21x7fD4KND4BXXHYqoQmuVnnuTD4pYfyjsML621GIFXMtr2FpQlhYhn70khtisSeLZ3yRzcZlvB75frwmlp9hinoxLChP0bnAEOubpkZ6oton7xRBoBwinI/s400/ApricotDanish.jpg" style="height: 342px;" /></a></div>
<br />
I got this recipe from Luca Montersino, one of the most popular Italian pastry chefs. For this recipe he doesn’t use croissant dough, but brioche dough. The result was great and I really enjoyed making these pastries. I used a kitchen mixer, which is the best option in my opinion, but if you don’t have one you can of course knead the dough by hands. You can also watch Luca Montersino’s videos here: <a href="http://www.youtube.com/watch?v=kzwRShGH-mY">Danish Montersino Part 1</a>, <a href="http://www.youtube.com/watch?v=LIo-V620_uA&feature=related">Danish Montersino Part 2</a>, <a href="http://www.youtube.com/watch?v=RZTpIs5Gblw&feature=related">Danish Montersino Part 3</a>.<br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<span class="fullpost"><strong></strong> <br /> <br />
<strong>Ingredients</strong><br />
</span><br />
<ul><span class="fullpost">
<li>Fresh whole milk, 160g</li>
<li>Whole eggs, 360g</li>
<li>Sugar, 140g</li>
<li>Butter, 360g</li>
<li>Fresh yeast, 30g</li>
<li>Honey, 30g</li>
<li>Rum, 15g</li>
<li>Salt, 15g</li>
<li>Grated zest of a lemon</li>
<li>Italian Flour OO (or pastry flour), 1kg (but I used 500g of OO flour and 500g of strong flour)</li>
<li>Preserved or canned apricot halves,150g</li>
<li>Apricot glaze</li>
<li>Vanilla, 1 pod</li>
<li>Pastry Cream (Whole milk, 250g, Caster sugar, 70, Half vanilla pod, Egg yolks, 2, Sieved Flour, 40g)</li>
</span></ul>
<span class="fullpost">
<br />
<strong>Method</strong><br /><br />
<strong>For the Pasty Cream:</strong><br /><br />
In a saucepan, bring the milk slowly to the boil with the vanilla pod (seeds scraped out into the milk). Allow to cool slightly and remove the vanilla pod. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some cling film over the surface and chill.<br /><br />
<strong>For the Danish Pastries:</strong><br /><br />
In a kitchen mixer, combine butter, sugar, lemon zest, rum and vanilla seeds (scraped from the pod) and beat until very fluffy (for about 10 minutes at high speed).<br />
Transfer the mixture to a different bowl and set aside.<br />
Put the flour in the kitchen mixer, break the yeast with your hands and add it to the flour. Using a dough hook, start working the flour and the yeast, adding the eggs one at a time (speed 2). <br />
After about 7-8 minutes of mixing, the dough should come together and wrap itself around the dough hook.<br />
Once all eggs are incorporated, start adding the milk gradually. Keep mixing for about 10 minutes.<br />
At this point start adding the butter mixture gradually, allowing the butter to be incorporated nearly completely after each addition. Finally add the salt and mix for additional 5 minutes.<br />
Turn the dough onto a lightly floured work surface and pat into a rectangle about 2-3 cm thick. Wrap in cling film and refrigerate for an hour.<br />
On a lightly floured surface, roll out the dough to about 30mm thick.<br />
Using a pastry cutter, cut the dough into regular squares (about 8x8cm). Now make a diagonal cut from the corners of each square:<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0D5v0wWSL_gAQ7_Dh2f3WtXHHaJu0hr-soSiFy6-4UKCul2xC33tZIB729C_dm9tU2LRusA4NLDN7Brzf2fW1cCKPU03Y7vjqViy8dTF-mnOnm_g3dM60qswcs-vHIF9eKQzAU_K6sct/s1600-h/Danish1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451141018575550578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0D5v0wWSL_gAQ7_Dh2f3WtXHHaJu0hr-soSiFy6-4UKCul2xC33tZIB729C_dm9tU2LRusA4NLDN7Brzf2fW1cCKPU03Y7vjqViy8dTF-mnOnm_g3dM60qswcs-vHIF9eKQzAU_K6sct/s320/Danish1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /><br />
Fold over every other point to the center, overlapping them slightly and pressing gently.<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZftBqFPJ-hjYmQ18JzZ-unhU2LeALbFapgChgtRZd4N7XAAbNxOqGJe3VGzuGObvqF0jKA5i5hcXKdkQHmJMJa0Ea25GnujdH1cO1QCkUS0yQ36x1UO6WybrqRb_pJpzLPXCyHfPs5qYb/s1600-h/Danish2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451141024670608626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZftBqFPJ-hjYmQ18JzZ-unhU2LeALbFapgChgtRZd4N7XAAbNxOqGJe3VGzuGObvqF0jKA5i5hcXKdkQHmJMJa0Ea25GnujdH1cO1QCkUS0yQ36x1UO6WybrqRb_pJpzLPXCyHfPs5qYb/s320/Danish2.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /><br />
With a fork, prick the center of each pinwheel.<br />
Drop a good spoonful of pastry cream in the centre of each danish and top with a preserved apricot half.<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4WSXlGOEF-qPF5fM-pb6aR9VoX4IrRNAyRCB68Q1MB8F-Rx0u7c7LStXPMwxlX5hcl3o5eMDS0q0kHZOmSi-rDxgSs4NY6XSjX5BPOONYNzcs5_RHAauJg3kfJgNW4BEO9ukopv45m0e/s1600-h/Danish3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451141028100172114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4WSXlGOEF-qPF5fM-pb6aR9VoX4IrRNAyRCB68Q1MB8F-Rx0u7c7LStXPMwxlX5hcl3o5eMDS0q0kHZOmSi-rDxgSs4NY6XSjX5BPOONYNzcs5_RHAauJg3kfJgNW4BEO9ukopv45m0e/s320/Danish3.jpg" style="cursor: hand; cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>
<br /><br />
Cover the pastries with a clean tea towel and leave in a warm place to prove for about 1 and ½ hours (or until doubled in size).<br />
Pre-heat the oven to 180 degrees C and bake for about 18 minutes.<br />
Once cooked, the apricot halves will look a bit dry, but don’t worry, just brush the pastries with apricot glaze and they will look shiny and delicious again.<br />
<br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong> Danesi alle Albicocche di Luca Montersino </strong></span></span><br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OQPdt4Fsef7oJk9j7-zbJl3jZFNF6vTWU4q6ak8HXIeF1K8rE6ob6Lxl56k_jkzKZOYKxSn8AA5VLM1_ZR2DvWZeiZ9o-FLoW1vyG_42Y0yIql-rOF1cHwcKSNJs0UA1Fyu7Oyqbz11Q/s1600-h/Danish4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5451140741031738914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OQPdt4Fsef7oJk9j7-zbJl3jZFNF6vTWU4q6ak8HXIeF1K8rE6ob6Lxl56k_jkzKZOYKxSn8AA5VLM1_ZR2DvWZeiZ9o-FLoW1vyG_42Y0yIql-rOF1cHwcKSNJs0UA1Fyu7Oyqbz11Q/s400/Danish4.jpg" style="cursor: hand; cursor: pointer; height: 294px; width: 440px;" /></a><br /><br />
Potete trovare la ricetta passo per passo qui: <a href="http://www.youtube.com/watch?v=kzwRShGH-mY">Danesi Montersino Parte 1</a>, <a href="http://www.youtube.com/watch?v=LIo-V620_uA&feature=related">Danesi Montersino Parte 2</a>, <a href="http://www.youtube.com/watch?v=RZTpIs5Gblw&feature=related">Danesi Montersino Parte 3. </a>
</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com10tag:blogger.com,1999:blog-8594580538652385560.post-47175171190613153372010-03-08T19:14:00.017+00:002012-02-22T16:32:26.795+00:00Focaccia Barese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9NjnpXdPhAKLftdHKFg1Jw_MMA0Ojee4XkCk9IZDoRbUnpwAXFOcpAEmL3JKtcXrOIybO7jJISCYUHm8yGBeEWddQdlRzlzqWMnp8FmivfcGQtz6Y-fr43A6c6mFJfZibdY1L7EB3hyi/s1600-h/FocacciaBarese1.jpg" style="margin-left: 1em; margin-right: 1em;"><img ;="" alt="" border="0" id="BLOGGER_PHOTO_ID_5446347739841145986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9NjnpXdPhAKLftdHKFg1Jw_MMA0Ojee4XkCk9IZDoRbUnpwAXFOcpAEmL3JKtcXrOIybO7jJISCYUHm8yGBeEWddQdlRzlzqWMnp8FmivfcGQtz6Y-fr43A6c6mFJfZibdY1L7EB3hyi/s400/FocacciaBarese1.jpg" style="height: 342px;" /></a></div>
<br />
A great recipe from the Apulian chef <a href="http://www.palmadonofrio.it/">Palma D’Onofrio</a>.<br />
The mushed potatoes give this focaccia a nice, sweet flavour. <br />
Focaccia is present in many variants in Italy itself. This one is from <a href="http://en.wikipedia.org/wiki/Bari">Bari</a>. Enjoy!
<br />
<br />
<span style="color: #e1771e;"><span style="font-size: xx-small;"><strong> Per leggere la ricetta in Italiano andare al fondo del Post </strong></span></span><br />
<span class="fullpost"><strong>Ingredients</strong> <br /> <br />
</span><br />
<ul><span class="fullpost">
<li>Flour 00, 200g</li>
<li>Fine Semolina Flour, 100g</li>
<li>Potatoes, 250g (Boiled and mashed & weighted after cooking)</li>
<li>Fresh yeast, 13g</li>
<li>Lukewarm water, 250g</li>
<li>Extra Virgin Olive Oil, 50g</li>
<li>Pinch of Sugar</li>
<li>Cherry Tomatoes, approx. 20</li>
<li>Extra Virgin Olive Oil</li>
<li>Rock Salt</li>
</span></ul>
<span class="fullpost">
<br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8MUA1e-mMN3Nz3CpdENbXqs5c8e2SyQpcBQ7wUVEsHKnOPHudztqf5CfyHU-baG-HD6mktb6X8Fe0lPlQyOdYksIbg5ffzpH5vOzqe5c5VEICiyRelT3oeF7ev469SIRnq-PsjS7GokI/s1600-h/FocacciaBarese3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5446349043328044018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8MUA1e-mMN3Nz3CpdENbXqs5c8e2SyQpcBQ7wUVEsHKnOPHudztqf5CfyHU-baG-HD6mktb6X8Fe0lPlQyOdYksIbg5ffzpH5vOzqe5c5VEICiyRelT3oeF7ev469SIRnq-PsjS7GokI/s400/FocacciaBarese3.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a>
<br /><br />
<strong>Method </strong> <br /> <br />
Dissolve the yeast in some lukewarm water (taken from the 250g) and whisk thoroughly. Pour the yeast mixture into a bowl, add 00 flour, semolina flour, mashed potatoes (still warm), a pinch of sugar and olive oil. <br /> <br />
Start mixing the ingredients together, and work the dough for 10-15 minutes. <br /> <br />
Cover the bowl with plastic wrap and let rise in a warm place for an hour. <br /> <br />
Oil a round baking tin with olive oil and pat the dough out onto the tin. Using your fingers make some holes on the dough surface, and insert the cherry tomatoes - cut in halves - nicely into the holes. <br /> <br />
Brush with a mixture of warm water and olive oil and sprinkle with rock salt. <br /> <br />
Cover with plastic wrap and let rise until it doubled in size. <br /> <br />
Bake the focaccia in a preheated oven to 220ºC for about 30 minutes or until golden brown. <br /> <br /><br />
<span style="color: #e1771e;"><span style="font-size: medium;"><strong>Focaccia Barese di Palma D’Onofrio</strong></span></span><br /><br />
<strong>Ingredienti</strong> <br /> <br />
</span><br />
<ul><span class="fullpost">
<li>Farina 00, 200g</li>
<li>Farina di Semola, 100g</li>
<li>Patate lesse, 250g (pesate dopo cotte)</li>
<li>Lievito di birra, 13g</li>
<li>Acqua tiepida, 250g</li>
<li>Olio extra vergine di oliva, 50g</li>
<li>1 pizzico di zucchero</li>
<li>Pomodorini, circa 20</li>
<li>Olio extravergine di oliva per condire</li>
<li>Sale grosso</li>
</span></ul>
<span class="fullpost">
<br />
<strong>Procedimento</strong> <br /> <br />
Bollire e schiacciare le patate. <br /> <br />
In una ciotola amalgamare: le farine, le patatate schiacciate ancora tiepide, lo zucchero, l’olio ed il lievito sciolto in un po’ d’acqua tiepida. <br /> <br />
Lavorare l’impasto, riporlo nella ciotola e coprire con della pellicola alimentare trasparente. Lasciare lievitare per almeno un’ora. <br /> <br />
Trasferire l’impasto in una teglia ben oleata e fare pressione con le dita sulla superficie della pasta per ottenere dei buchi. Tagliare i pomodorini a meta’ e disporli nei buchi. <br /> <br />
Preparare un’emulsione con acqua e olio. Versarla sulla focaccia e cospargerla con del sale grosso. <br /> <br />
Coprire di nuovo con la pellicola trasparente, far lievitare una seconda volta fino al raddoppio del volume ed infornare a forno caldo (circa 220°) per circa mezz'ora. <br /> <br />
</span>Laura - Broxholm Roadhttp://www.blogger.com/profile/12295237552141854817noreply@blogger.com6