tag:blogger.com,1999:blog-2494877765568065202024-03-13T05:58:59.266-07:00Me, Myself and pie.London creative, food stylist and photographerGeorgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-249487776556806520.post-87915420564090065842018-06-13T10:46:00.000-07:002018-06-15T13:50:09.269-07:00Elderflower Cordial<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Vz9jn7g63Rg/WyFUQjg2iJI/AAAAAAAAHDQ/PPq_4uleYRMyu-el-HnW9Hdr7MVZtWFOQCLcBGAs/s1600/IMG_20180610_193558_463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://3.bp.blogspot.com/-Vz9jn7g63Rg/WyFUQjg2iJI/AAAAAAAAHDQ/PPq_4uleYRMyu-el-HnW9Hdr7MVZtWFOQCLcBGAs/s640/IMG_20180610_193558_463.jpg" width="512" /></a></div>
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As soon as I see the first elderflower heads blooming in May, my mind goes to straight to cordial. It's a ritual of mine at this time of year. As with a lot of cooking, I find making cordial a very calming and happiness-inducing pass time. I like to spend time seeking out the optimum elderflower bush, gathering the fragrant flowery heads, then steeping them in lemony syrup overnight, and straining through muslin the next day. It's a task I particularly love to share with my Mum, but as she's recently moved up North to Cumbria, I was on my own this year (cue tiny violin...). But it's not all bad news, I found a fabulous pink elderflower bush, so I added a few heads of that to this years' batch. The result was a pretty pink liquid- amazing really as I only added about 5 heads of the pink variety.<br />
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This cordial is just summer in a glass. I hope you enjoy making it as much as I do! And if you want to turn it into a zesty little cocktail, have a look at my <a href="http://memyselfand-pie.blogspot.com/2018/06/elderflower-cucumber-and-mint-sparkler.html" target="_blank">Elderflower, Cucumber and Mint Sparkler</a> recipe.<br />
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<b>Ingredients:</b><br />
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20-25 elderflower heads (white or pink, or a mix)<br />
1.5 kg white sugar (caster or granulated)<br />
3 x lemons<br />
75g of citric acid (from a chemist)<br />
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1. Place the sugar in a large saucepan, and add 1.5 litres (2.5 pints) of water. Heat gently to dissolve the sugar, stirring occasionally. Do not allow it to boil.<br />
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2. Meanwhile rinse the elderflower heads in water to get rid of any bugs.<br />
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3. Peel the lemon rind with a vegetable peeler, then slice the lemons into rounds.<br />
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4. When the sugar has fully dissolved in the water, remove from the heat and add the lemon slices and rind, elderflower heads, and citric acid. Give it a stir, then cover with a lid, and leave off the heat overnight, for around 24 hours, to steep.<br />
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5. When ready to bottle (my favourite part), line a colander with some fine muslin or a clean tea towel, and place over a large bowl. Ladle your cordial, along with all the bits of lemon and elderflower, into your lined colander, and allow to drain through into the bowl beneath. Push down on the lemon and elderflower with the ladle to fully extract all the juices and flavours. You may have to do this in batches, depending on the size of your bowl.<br />
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6. You will be left with a lovely clear (in my case pink) cordial, which you can pour into sterilised bottles (either put the bottles through the dishwasher, or wash in hot soapy water, and place in a low temperature oven for 10 mins or so until dry). You can also pour the cordial into ice trays and freeze it, to enjoy all year round. It will keep for around 6 weeks in the fridge.<br />
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Serve it with plenty of ice and still or sparkling water.<br />
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Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-57569766754985986432018-06-03T09:53:00.002-07:002018-06-13T10:48:27.437-07:00Elderflower, Cucumber and Mint SparklerThis is the ultimate in ultra-refreshing summer cocktails. It also requires zilch effort, so is perfect for those lazy days where you can barely drag yourself off your sun lounger!<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo by Hannah Hughes, Props by Lauren Miller, Food and Recipe by me. </td></tr>
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<b>Ingredients:</b><br />
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1 shot elderflower cordial (shop bought is fine, but if you do make your own, all the better)<br />
1 shot gin (optional- depending on whether you have plans for the rest of the day I suppose...)<br />
Mint sprig<br />
Cucumber ribbon (use a vegetable peeler)<br />
Lime wedge<br />
Ice-cold Prosecco or fizz of your choice (tonic or sparkling water for a mocktail)<br />
Chilled cocktail glass<br />
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<b>Method:</b><br />
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1. Squeeze your lime wedge into a pre-chilled cocktail glass, add a spring of mint, and your cucumber ribbon.<br />
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2. Pour about a shot of elderflower cordial into the glass- the amount you use really depends on the strength of the cordial you are using, and how strong you like your elderflower to be.<br />
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3. Add a shot of gin if you're ready to party (optional). Give it all a good stir stir and leave for a few minutes to let the flavours meld and get to know each other.<br />
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4. Top up with your fizz of choice, give it a quick stir and serve immediately. Now I've made myself thirsty writing this so don't mind if I do....cheers!<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-10216727193176276422018-05-28T05:01:00.000-07:002018-05-28T06:17:03.695-07:00Scallops with Wild Garlic Butter<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Photograph by Casey Lazonick, prop styling by Cynthia Blackett, food styling & recipe by myself.</td></tr>
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This is a wonderfully simple and seasonal recipe. It's both visually impressive and a real crowd-pleaser (who doesn't like garlic butter?!). Serve with bread to mop up the melted wild garlic butter.<br />
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<b><u>For the Wild Garlic butter</u></b><br />
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Ingredients:<br />
250g unsalted butter, cut into cubes and softened to room temperature<br />
1 large bunch of fresh wild garlic, washed and roughly chopped<br />
zest of 1 lemon<br />
Salt and black pepper to taste<br />
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1. Blitz the wild garlic in a small processor until finely chopped.<br />
2. Add in the butter and blitz till combined, stopping to scrape down the sides of the processor with a spatula and blitzing again, until it is all thoroughly mixed.<br />
3. Add the lemon zest, season with salt and pepper and give it a final mix.<br />
4. Lay out some clingfilm or baking parchment on the kitchen surface. Pop the butter in the middle and roll into a sausage shape. Twist the ends of the clingfilm securely.<br />
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<b>TIP:</b> This can be made in advance and frozen for about 1 month. You can slice it as and when you need it.<br />
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<b><u>To assemble the Scallops</u></b><br />
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Scallops in half-shells<br />
Wild garlic butter (as above)<br />
Lemon wedges to serve<br />
Sea salt<br />
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1. Season scallops with a little salt and pepper.<br />
2. Heat a frying pan to a high heat with a little oil (I used rapeseed oil). Fry the scallops for about 1 minute on one side, then flip them over and cook for about 10 seconds on the other side. You don't want them to be completely cooked, as they will finish cooking when under the grill. Remove from the heat and pop back in their shells.<br />
3. Arrange the scallop shells on a baking tray. A great tip to help keep them steady is to sprinkle a little pile of sea salt under each scallop shell, to create a little bed for them to sit on securely.<br />
4. Heat the grill to high. Add a slice of wild garlic butter to each scallop, and grill for 1-2 mins, until the butter is melted and bubbling.<br />
5. Serve with lemon wedges and bread for dunking.<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-13780468137740418162018-05-27T10:17:00.001-07:002018-05-27T10:17:44.588-07:00Seafood-themed test shoot with Ryan BallI'm a wee bit late on posting this, but I wanted to share the shots from a recent test shoot I did with amazing photographer Ryan Ball (<a href="http://www.ryanballphotography.com/">www.ryanballphotography.com</a>). If you follow me on Instagram (<a href="https://www.instagram.com/memyselfand_pie/?hl=en" target="_blank">memyselfand_pie</a> if you don't, but would like to) you might have already seen these shots. It was a fun and fish-filled day; I sourced all the ingredients from the traders at Borough Market, so it was all sparkling fresh, and so beautiful before I even did anything to it. I really hope you like them!<br />
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Photography by Ryan Ball<br />
Food Styling by Georgie Hodgson (me!)<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-36231041983557402442018-03-25T13:00:00.000-07:002018-03-25T05:10:44.338-07:00MaltEaster Bunny BrowniesI have a total weakness for the MaltEaster bunnies that pop up in the shops around Easter time, so naturally I decided to bake them into a brownie! I used a really basic and quick brownie mix here, but feel free to use any brownie recipe as your base. Just push the little chocolate bunnies into the tray about 10 minutes before the end of baking. It's hardly gourmet, but they are great with a cuppa!<br />
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(Makes around 20 brownies)<br />
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<b>Ingredients:</b> <br />
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400g caster sugar<br />
225g melted buter<br />
60g cocoa powder<br />
1 teaspoon vanilla extract<br />
4 eggs<br />
225g plain flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 large bag of regular Maltesers<br />
3 bags of mini MaltEaster bunnies <br />
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1. Preheat oven to 180C.<br />
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2. Mix all the ingredients thoroughly in the order listed, apart from the regular Maltesers and MaltEaster bunnies.<br />
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3. Add 2/3s of the bag of Maltesers to the mix and gently fold through.<br />
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4. Pour the mix into a greased lined baking tray (it should fill a 23x33cm rectangular tray) and smooth out with a spatula. Bake for around 20 mins.<br />
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5. Remove from the oven, and push the rest of the Maltesers and MaltEaster bunnies into the brownie crust gently, being careful not to burn yourself. <br />
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6. Return to the oven and bake for another 5-10 mins, until just cooked. If you find the top is going too brown, cover with tin foil and continue to bake.<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-31594512790633391032018-03-08T07:54:00.000-08:002018-03-10T02:31:10.443-08:00A Trip to the Rhubarb Triangle<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">A look inside the Rhubarb sheds.....</td></tr>
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Last week, despite weather warnings of the 'Beast from the East', I braved the snow and gale-force winds, and headed North to visit Wakefield, part of the Yorkshire 'Rhubarb Triangle', and conveniently also home to a great friend of mine. Visiting the forced rhubarb sheds has always been on my bucket list, and it transpired that my friends-parents-friends are one of the few remaining true Yorkshire forced rhubarb farmers left. They very kindly allowed me to visit their farm, D Westwood and Son.<br />
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Visiting any farm and seeing quality produce being grown or reared, is something I delight in doing. But there's something about the forced rhubarb process that just seems completely magical to me. Perhaps it's because the process itself is somewhat secretive; it being grown in blacked-out sheds, that few can visit, for fear of light damaging the crop. Any more than ten minutes of light is enough to ruin the forcing process. The light bulbs you can see in my images were screwed in especially for our visit- the farmers won't risk leaving them in there in case someone accidentally leaves the lights on!<br />
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Or perhaps it's the technicalities of it. As Jonty (6th generation farmer at D Westwood and Son) explained to me, the process is incredibly precise, with the plant roots or crowns firstly being planted outdoors in fields, where it grows for more than two years. At the start of it's third winter outside, the farmers will wait until the ground has reached a certain freezing temperature, usually when then first frost hits (there's a special thermometer to measure this). It is then up-rooted, and re-planted in the purpose-built sheds by hand. When it's time to harvest, this process is also done by hand, and in candlelight, to avoid damaging the rhubarb at this stage. It ain't easy work producing this stuff, but it's totally worth it!<br />
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<tr><td class="tr-caption" style="text-align: center;">The alien-like neon green leaves are actually poisonous, so avoid eating them! </td></tr>
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I'm not going to try and do a rhubarb history lesson here, because frankly I'm no expert. But, I was interested to learn that the process of forcing rhubarb - which is growing it in the darkness to produce the sweet-flavoured, bright candy cane sticks - was originally invented in the Chelsea Physic Gardens in London. It became a phenomenon in the Yorkshire areas of Wakefield, Morley and Rothwell during the War, when there were supposedly around 200 farms producing it, due to the ideal conditions and high demand for the stuff.<br />
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Today there's only 9 farms producing Yorkshire forced rhubarb, so I feel privileged to be able to visit a farm first hand, and learn about the process myself. Yorkshire forced rhubarb was also given PDO (Protected Designation of Origin) status relatively recently in 2010. This means it can only be sold as Yorkshire Forced Rhubarb, if it's grown from within the Rhubarb Triangle. That's a real testament to a quality product, that's been grown using these ancient methods by generations of Yorkshire farmers. Now I know the effort that goes into it producing it, I have a whole new appreciation for it myself, although I didn't really need converting.<br />
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When we got back to the house, we snacked on sticks of newly-cut raw rhubarb, dipped in a little sugar, before turning the rest into a winning crumble. It was such a joy to cook and eat the freshest rhubarb I'll probably ever get my hands on, especially after seeing it growing in the ground just moments before. You can find the recipe for our crumble below, if you'd like to have a go yourself. Just make sure you use Yorkshire forced rhubarb- preferably from Jonty's farm!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pleased as punch with my harvest! </td></tr>
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<b><u>Proper Yorkshire Forced Rhubarb Crumble</u></b><br />
<b><u><br /></u></b>
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Because why mess around with such a wonderful raw product? Thank you to Catherine Clark (my friends Mum) for the top crumble recipe- the addition of demerara sugar gives it a wonderful toffee chewiness!<br />
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<b>NB. </b>When poaching the rhubarb in step 1, the quantity of sugar will really depend on how sweet the rhubarb you have is initially (it can vary drastically). You can always have a nibble of it raw and if it's lovely and sweet, as Yorkshire Forced Rhubarb is, you really don't need much sugar!<br />
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Serves 6 - will make one large crumble, or 2 smaller ones.<br />
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600g Yorkshire forced rhubarb, washed and leaves removed<br />
Approx 1 tbsp caster sugar<br />
230g flour<br />
170g butter, cubed at room temperature.<br />
90g demerara sugar<br />
90g caster sugar<br />
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1. Preheat oven to 200 C.<br />
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2. Chop the rhubarb into 3 inch pieces and place in a sauce pan with the 1 tbsp of caster sugar. Heat on low to medium, and cook for around 10 minutes until the rhubarb is soft, but still holding it's shape (remember it will continue to cook in the oven, so don't over do it). If it looks dry at all, splash a little water into the pan, but rhubarb itself has a high water content, so you shouldn't really need to add much liquid.<br />
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3. Spoon the rhubarb into the bottom of your chosen crumble dish, and allow to cool while you make the crumble.<br />
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4. In a bowl, mix the flour and sugars, and then add in the cubes of butter. Rub together with the tips of your fingers to create a rough bread crumb consistency (any lumps will add texture!).<br />
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5. Spoon the crumble mix generously over your rhubarb. I personally like a crumble-to-rhubarb ratio of around 50:50. Definitely don't skimp on the crumble.<br />
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6. Bake in the oven for 30-35 mins, until the top is lightly golden and crisp.<br />
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7. Serve hot with cold cream or custard.<br />
<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-88726350910509731782017-12-20T08:01:00.001-08:002017-12-20T08:28:05.156-08:00Flourless Beetroot and Chocolate 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://2.bp.blogspot.com/-9_KxLuLVfqs/Wjp-a4wYrII/AAAAAAAAClg/5QuNA2fcH0YWL0vkF2K5sRtmq6yBfl4VwCLcBGAs/s1600/Candied-Beetroot-Cake-RGB.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-9_KxLuLVfqs/Wjp-a4wYrII/AAAAAAAAClg/5QuNA2fcH0YWL0vkF2K5sRtmq6yBfl4VwCLcBGAs/s640/Candied-Beetroot-Cake-RGB.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Ryan Ball (<a href="http://www.ryanballphotography.com/">www.ryanballphotography.com</a>), Food Styling and recipe my own. </td></tr>
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In this recipe, beetroot acts in the same way carrot does in a carrot cake; it adds moisture, natural sweetness and earthiness to a wonderfully gooey chocolate cake base. This cake is incredibly easy to make, and you can make it even simpler by buying pre-cooked beetroot, which is available to buy in many shops (just make sure it's plain boiled beetroot you are buying, as opposed to anything in vinegar!).<br />
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It's best made the day before you want to serve it, as it benefits from a night in the fridge, to firm up the sponge. If you're feeling adventurous, have a go at the candied beetroot too- it's sure to take your cake to the next level!<br />
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<b><u>Ingredients</u></b><br />
<b><br /></b>
<b>For the Cake:</b><br />
300g beetroot, peel and chopped into 3cm chunks<br />
350g dark chocolate, broken into pieces (I like 70% cocoa variety)<br />
185g butter, cubed<br />
6 eggs<br />
1 teaspoon vanilla extract<br />
220g soft brown sugar<br />
100g ground almonds<br />
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<b>For the Vanilla Creme Fraiche:</b><br />
360g creme fraiche<br />
2 tbsp icing sugar<br />
1 tsp vanilla extract<br />
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<b>For the Candied Beetroot:</b><br />
230g caster sugar<br />
150ml water<br />
2 small beetroots, peeled and sliced as finely as you can<br />
1 tbsp lemon juice<br />
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<b><u>Method</u></b><br />
<b><br /></b>
1. Sta<span style="font-family: inherit;">rt with the cake. Boil your beetroot in a small pan of water until tender (around 45 mins). When cooked, blitz in </span>a blender to create beetroot pulp.<br />
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2. Preheat oven to 160<span style="background: white; color: #222222;"><span style="font-family: inherit;"><b>°</b>C / 3</span></span><span style="font-family: inherit;">25<b><span style="background: white; color: #222222;">°</span></b>F. Grease a 9 inch cake tin and line with grease proof paper. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">3. Put the butter and dark chocolate in a small saucepan, and melt over a low heat, stirring </span>occasionally<span style="font-family: inherit;"> </span>until<span style="font-family: inherit;"> smooth. </span><br />
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<span style="font-family: inherit;">4. Meanwhile, crack the eggs into a bowl, and add the vanilla extract, soft brown sugar and ground almonds. Whisk together, then add the beetroot pulp and the melted chocolate and butter mixture. Mix well.</span><br />
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<span style="font-family: inherit;">5. Pour the mix into your pre-</span>prepared<span style="font-family: inherit;"> baking tin, and cook in the middle shelf of the oven for about 1 hour. After about 45 mins you can check it, and if the top is going too dark, just cover it with some tinfoil and continue to bake. You will know the cake is ready when the edges look cooked, and the middle still has the slightest wobble to it. Remove from the oven and allow to fully cool, before placing in the fridge for atleast 3 hours or overnight ideally. This will help to firm up the cake, and make it easier to get out of the tin.</span><br />
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<span style="font-family: inherit;">6. </span>For the candied beetroot, add the water and sugar to a small sauce pan and slowly heat, stirring until the sugar has dissolved. Once it has dissolved, bring to the boil gently, and add the thinly sliced beetroot. Simmer for around 15 minutes, until the beetroot is softened and slightly translucent. Remove each slice from the pan with a fork, and lay flat on a baking tray lined with baking paper. Leave to cool. If you want to caramelise and crisp them further at this point, you can pop them in the oven at 180<b style="background-color: white; color: #222222;">°</b><span style="background-color: white; color: #222222;">C </span>for 5-10 minutes, just keep an eye on them as they can quickly burn at this stage.<br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">7. When you are ready to serve the cake, make the icing by beating the creme fraiche, vanilla extract and icing sugar together. Have a little taste and add more sugar or vanilla if you like. When you're happy with the flavour, simply spread on top of the cake. Top with your candied beetroot pieces, and drizzle with the reserved syrup. Voila! </span><br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-18093480797472863682017-10-29T11:52:00.002-07:002017-10-29T23:55:44.767-07:00Diwali Recipes for VeeTee RiceI'm pleased to be able to share my most recent food styling project for VeeTee rice (https://www.veetee.com/). I was the food stylist on this two day shoot, featuring 15 mainly Indian-influenced recipes, all using extra long grain basmati rice (which incidentally, is a wonderful product, I would highly recommend!). Below are some shots from the project. It was a pleasure as always working with photographer Casey Lazonick on this, and it was a real delight to be able to venture into some interesting Asian recipes, all written by the chef, author and teacher, Monisha Bharadwaj. Thank you for the opportunity all!<br />
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Photographs: Casey Lazonick (<a href="https://www.caseylazonick.com/">https://www.caseylazonick.com/</a>)<br />
Recipes: Monisha Bharadwaj (<a href="https://www.cookingwithmonisha.com/">https://www.cookingwithmonisha.com/</a>)<br />
Food Styling: Georgie Hodgson (<a href="http://www.georgiehodgson.co.uk/" target="_blank">www.georgiehodgson.co.uk</a>)<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-75846193168026190702017-08-06T09:36:00.000-07:002017-08-06T09:36:09.927-07:00Frozen Watermelon lollies<div class="separator" style="clear: both; text-align: left;">
Freezing fruit is something I love to do over the summer months; favourites of mine include bananas (peel then freeze), grapes and watermelon. When the temperature soars (we're still waiting for that to happen here in UK...!), there's nothing better than cooling down with an ice-cold lolly. These frozen watermelon lollies are guilt-free and a great way of boosting your fruit intake and re-hydrating. They are just the thing for hot and bothered children too!</div>
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With a small knife, simply make a small slice into the edge of each watermelon wedge, to create a groove in which to insert a lolly stick. Place your watermelon lollies on a tray lined with greaseproof paper, and freeze for between 2-4 hours. Enjoy!</div>
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<tr><td class="tr-caption" style="text-align: center;">Photo by Hannah Hughes, Props by Lauren Miller, Food styling by me.</td></tr>
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Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-81706519861986862012017-07-15T07:26:00.000-07:002017-07-15T07:26:56.970-07:00Griddled corn with lime, chilli and coriander butter<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://3.bp.blogspot.com/-XnF5By3Fgk8/WWogot3q12I/AAAAAAAACew/7N-X3UHoOsEMx2yFk1DEiAj2h7mNq-EHgCLcBGAs/s1600/GrilledCorn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://3.bp.blogspot.com/-XnF5By3Fgk8/WWogot3q12I/AAAAAAAACew/7N-X3UHoOsEMx2yFk1DEiAj2h7mNq-EHgCLcBGAs/s640/GrilledCorn.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photograph by Hannah Hughes, Props by Lauren Miller, Recipe and Food Styling by Georgie Hodgson (that's me!).</td></tr>
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This moreish griddled corn is a great vegetarian option for a summer barbeque, and with sweetcorn coming into season very soon (usually around August to September time), it's the perfect time to be eating it. Make the butter as spicy as you like by adjusting the amount of chilli to suit your tastes.<br />
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Serves 4<br />
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<b>Ingredients:</b><br />
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4 fresh corn on the cobs, stripped of their husks and washed<br />
1 red chilli, deseeded and finely chopped<br />
handful of chopped coriander, plus extra for garnish<br />
zest of 1 lime<br />
150g butter, softened to room temperature<br />
<b><br /></b>
<b>Method:</b><br />
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1. Mix the chopped red chilli, coriander (reserving a small amount for garnish), lime zest and butter together in a bowl with some salt and pepper and place to one side.<br />
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2. Par-boil the corn until just tender (about 5-7 minutes) in a large saucepan of salted water. Remove from the pan and finish it off by placing on a hot barbeque grill or a griddle pan for 5-10 minutes, turning regularly until it is nicely charred.<br />
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3. Remove the charred corn from the heat and place onto a serving platter. Spread the lime, chilli and coriander butter over the top of each corn (or let people do this themselves if you prefer). Finish with more fresh coriander and lime wedges for squeezing.<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com1tag:blogger.com,1999:blog-249487776556806520.post-12415543083450291142017-07-08T10:48:00.003-07:002017-07-08T10:51:13.173-07:00Panfried Mackerel with pickled rhubarb<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Photography by Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.</td></tr>
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Here the tartness of rhubarb together with the oiliness of mackerel is a match made in heaven. This is a good recipe for a midweek supper; mackerel cooks in minutes, and if you have a jar of pickled rhubarb in your fridge ready to go, then there's really very little prep to do. Just serve with some new potatoes or rice, and a bit of salad.<br />
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<b>Top tip:</b> You can add other veg into the pickle too; I threw in some sliced radishes in the photograph below, as I had some that needed using up. Pickling is a great way of making use of leftover bits and bobs like that- generally any veg which you can eat raw works for pickling. <br />
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<b><br /></b>
<b>Pickled Rhubarb</b><br />
<br />
Sterlized jars<br />
250ml apple cider vinegar<br />
250ml water<br />
150g caster sugar<br />
500g raw rhubarb, washed and cut into 2cm pieces (choose the pinkest you can find for a good colour)<br />
Small piece of ginger, peeled and sliced <br />
Couple of cloves, peppercorns, bay leaves for flavour<br />
<br />
1. Add the chopped rhubarb to the sterilized jars. Pop in a couple of peppercorns, cloves and bay leaves.<br />
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2. Place the apple cider vinegar and water in a small saucepan and add the sugar. Heat until just simmering, stirring it to dissolve the sugar, then pour over the rhubarb into the jars.<br />
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3. Close the lids and leave to cool, before refrigerating. They will be ready to eat after 2 days, and will keep for around a month. <br />
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<b>Panfried Mackerel </b><br />
<b><br /></b>
Mackerel fillets<br />
Salt and Pepper<br />
Oil for frying (I use rapeseed)<br />
<br />
1. Add a glug of oil to a large frying pan, and place on a medium to high heat.<br />
<br />
2. Pat the mackerel fillets dry with some kitchen towel- this will help them to crisp up. Season with salt and pepper.<br />
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3. When the oil is hot, add the mackerel skin side down. Press down on each fillet firmly with a fish slice, until you feel the fish is no longer trying to curl up. Cook for 1-2 minutes, then flip and cook for a further 30 second to 1 minute depending on the thickness of the fillet. Remove the fish to a plate lined with kitchen towel to remove excess oil, then serve.<br />
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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://3.bp.blogspot.com/-GRSLceqbLTU/WWEaIgKxarI/AAAAAAAACeY/kBuNNUkNvcUKo_M9mQw6pf88RN0993MyACEwYBhgL/s1600/20170402PickledRhubarbJars%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1248" height="640" src="https://3.bp.blogspot.com/-GRSLceqbLTU/WWEaIgKxarI/AAAAAAAACeY/kBuNNUkNvcUKo_M9mQw6pf88RN0993MyACEwYBhgL/s640/20170402PickledRhubarbJars%255B1%255D.jpg" width="498" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photography Casey Lazonick, prop stylist Cynthia Blackett, food styling and recipe myself.</td></tr>
</tbody></table>
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-28755771257081257132017-06-13T14:18:00.001-07:002017-06-13T14:20:08.463-07:00A Tribute to Borough Market<div class="separator" style="clear: both; text-align: center;">
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Ever since I moved to London some 8 years ago and first stepped foot in Borough Market, I've referred to it as my favourite place in the city. I take every friend or relative who visits me there, whether they like it or not, and they never leave disappointed. It's the ultimate food lovers paradise, a booming and bustling hub of activity, with an incomparable energy. Visiting is a feast for the senses, with great towering wheels of parmesan piled up high, gleaming bottles of fragrant oil lining the stall shelves, and bountiful baskets of fresh seasonal produce beckoning you to buy. The traders are experts in their fields, and many of them have become my friends over the years. I can honestly say that it is a real community, and in this day and age that is something to be cherished.<br />
<br />
With the wonderful news that Borough Market will be re-opening it's gates this Wednesday 14th June after the horror and sadness it has endured of late, I wanted to pay tribute to this special place in my own little way, by sharing some of my favourite shots that I've taken in my years of pottering around Borough Market. Some of these are taken on my DSLR camera, and some are just happy moments I've captured on my phone.<br />
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I hope that lots of you will join me in the coming weeks in visiting the Market, and filling up your shopping bags to show support to the Traders. Borough Market really is the most unique and wonderful treasure. It holds a huge place in my heart, and nothing will ever change that. <a href="https://4.bp.blogspot.com/-ZK4IwFKlYnI/WT7kvplKDsI/AAAAAAAACaI/EUYQ9Secwp4LNzWKftrmmj0KdLafGmn7ACLcB/s1600/P1030449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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#loveborough<br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-2430920185939274202017-04-18T13:35:00.001-07:002017-04-18T13:35:43.824-07:00Purple & White Sprouting Broccoli with Toasted AlmondsThis is so straightforward, I can barely even call it a recipe. There's just no need to mess with such a gloriously fresh and seasonal ingredient, so I say keep it simple and let the wonderful flavour of the sprouting broccoli shine through. Rather excitingly, I found white sprouting broccoli on sale at Borough Market, though I imagine that it won't have hit the supermarkets just yet, so if you can't find white, just use the more widely available purple variety.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photography by Casey Lazonick, Prop styling by Cynthia Blackett, Food styling and recipe by myself. </td></tr>
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<b>Ingredients:</b><br />
<br />
1 bunch purple sprouting broccoli<br />
1 bunch white sprouting broccoli<br />
150g flaked almonds, toasted till golden brown in a dry frying pan<br />
juice of half a lemon<br />
olive oil<br />
salt & pepper<br />
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1. Fill a large lidded saucepan with water and bring to the boil. Add a good pinch of salt. Slice any especially large broccoli florets in half length ways so they are all roughly the same size. Plunge the broccoli into the boiling water and cook for 2-3 mins, until it is slightly softened but still very aldente, and hasn't lost all of it's purple colour (the purple colour fades to dark green rapidly when cooked, but visually it's nice to retain some of that purple if you can, so don't over cook).<br />
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2. Drain the broccoli and add to a a big bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper, and give it a toss around, coating the broccoli thoroughly.<br />
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3. This can be served warm or cold. When you are ready to serve, just scatter the toasted almonds over the top and voila!<br />
<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-65929625145470418302017-04-10T04:58:00.000-07:002017-04-10T13:25:18.455-07:00Easter Egg Florentines with Cacao Nibs (A Borough Market Comission)<div style="margin: 0in;">
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<span style="font-family: inherit; font-size: small;"><br /></span>
<span style="font-family: inherit; font-size: small;"><br /></span>
<span style="font-family: inherit; font-size: small;">In
this recipe I’ve given my favourite teatime treat, Florentines, a fun Easter
twist. These make lovely gifts, presented in a little nest-like Easter basket
or box. They are also great fun for kids to help decorate and are perfect to
take to any school Easter fair.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">You
will need a small egg-shaped cookie cutter, which you can buy from many
cookware shops or off the internet. A couple of fine nozzle piping bags are
also handy for the chocolate decoration. </span></div>
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<span style="font-family: inherit;"></span><br /></div>
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<span style="font-family: inherit; font-weight: bold;">Ingredients</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">50g butter</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">50g demerara
sugar</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">50g golden
syrup</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">50g plain
flour</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">25g
glacé cherries, chopped</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">25g candied
peel, finely chopped</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">25g almonds,
finely chopped</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">25g
pistachios, finely chopped</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">25g
cacao nibs</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<div style="margin: 0in;">
<span style="font-family: inherit; font-weight: bold;">To decorate:</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">200g
dark chocolate drops (70% cocoa solids)</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">200g
white chocolate drops</span></div>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<ol style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="1"><span style="font-family: inherit; font-size: small;">Preheat the oven to 180C and
line a baking tray with parchment paper.</span></li>
</ol>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<ol style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="2"><span style="font-family: inherit; font-size: small;">Heat the butter, sugar and
golden syrup in a pan gently, until the butter has melted. Remove the pan
from the heat and stir in the flour, chopped fruit and nuts and the cacao
nibs until combined. </span></li>
</ol>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<ol style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="3"><span style="font-family: inherit; font-size: small;">Place heaped teaspoons of the
mixture onto the lined baking tray. It’s best to do this in small batches
of around 5 Florentines at a time, as when they come out of the oven you
need to act fast to cut them with your egg-shaped cutter while the mixture
is still hot and soft.</span></li>
</ol>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<ol style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="4"><span style="font-family: inherit; font-size: small;">Bake for 8-10 minutes, until
golden brown. Remove from the oven and use your cutter to press firmly
onto the biscuits to create Easter egg shapes. A sharp knife is useful to
help you trim away the edges and a small plate popped on top of your
cutter will allow you to press down firmly without hurting your
hands. </span></li>
</ol>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<ol style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="5"><span style="font-family: inherit; font-size: small;">Transfer to a wire rack to
cool. Repeat the process until you’ve used all your mixture up. </span></li>
</ol>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<ol style="direction: ltr; margin-bottom: 0in; margin-left: 0.375in; margin-top: 0in; unicode-bidi: embed;" type="1">
<li style="margin-bottom: 0; margin-top: 0; vertical-align: middle;" value="6"><span style="font-family: inherit; font-size: small;">Once cooled, you can think
about the decoration. Melt your chocolate in the microwave or in a bowl
over a saucepan of simmering water. Once melted, decorate as you please.
Use a piping bag to create the dots and lines, or alternatively just
spread your chocolate on or drizzle it over the biscuits.</span></li>
</ol>
<div style="margin: 0in;">
<span style="font-family: inherit;"></span><br /></div>
<div style="margin: 0in;">
<span style="font-family: inherit; font-weight: bold;">Top Tip:</span><br />
<b></b><br /></div>
<div style="margin: 0in;">
<span style="font-family: inherit;">Chocolatier
Louise Anderson from Rabot 1745 in Borough Market gave me a great tip on how to
temper dark chocolate without a thermometer. Melt two thirds of your pack of
chocolate drops in a bowl over a saucepan of simmering water (make sure you
don’t get any water in with the chocolate as this will make it go grainy). Do
not stir. When you can see that it has nearly melted, then you can stir gently
until smooth and entirely melted. Remove your bowl of chocolate from the heat,
place on a dish cloth to absorb any water on the bottom of the bowl and add the
remaining third of your pack of chocolate drops. Stir in gently until
completely melted. To test, dab a little chocolate to your bottom lip - it
should be slightly cooler than your body temperature.</span><br />
<br />
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Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-34012164172733080002017-03-04T11:00:00.002-08:002017-04-14T01:17:03.686-07:00Mora Restaurant, Leytonstone<span style="font-family: "georgia" , "times new roman" , serif;">I was delighted to discover a new Italian restaurant opening not 10 minutes walk from my front door. Mora Italian Restaurant </span><a href="http://www.moraitalianrestaurant.co.uk/"><span style="font-family: "georgia" , "times new roman" , serif;">http://www.moraitalianrestaurant.co.uk/</span></a><span style="font-family: "georgia" , "times new roman" , serif;"> sits on High Road Leytonstone, and has a strong Sardinian influence (the co-owners are Sardinian themselves). Funnily enough, I discovered it walking past it on the way to and from my local gym...so sometimes going to the gym does pay off, though possibly not in the way I am intending it too..! Exhausted after my marathon of a gym session (naturally), I've often peered through the glass windows on my way home, eyeing up steaming bowls of fresh pasta or oozing risotto from in front of content diners. So after a particularly vigorous 10 minutes on the exercise bike last Saturday, I decided it was about time that I enjoyed some of this pasta too- I'd earned it after all!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mora is a buzzing little place, and my brother and I were only just able to reserve a table for that evening- always a good sign. We ordered promptly, starting with a bread basket, which was brimming with three types of freshly baked warm bread; Focaccia, Carasau (a flat Sardinian crisp bread with herbs), and a brown crusty variety, plus olives, oil & vinegar for dipping. We also ordered a tomato and mozarella crostino with Sardinian salami, which was pure comfort food. Fresh tomato paste slathered on griddled toast, topped with blobs of melted mozzarella, and the softest salami, full of melt-in-the-mouth buttery fat.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For our main course we both veered towards pasta dishes- how could we not when they make their own pasta fresh each day. A generous bowl of pappardelle with wild boar ragu was just rich enough, with the beautiful thick ribbons of pasta containing just the right amount of aldente chew. We also chose taglioni cacio e pepe (taglioni with pecorino and black pepper), a good bench mark of a dish for any Italian restaurant. This was a rich and buttery nest of deliciousness, and definitely a stand out dish for me. We enjoyed our food with the house red, which was the perfect pairing.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Then onto pudding (when in Rome...), an Affogato (vanilla ice cream with espresso poured over the top) and it had to be the tiramisu; a creamy yet light coffee-soaked pud, which was another hit. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mora was an absolute carb-filled disaster for our so-called diets, but worth every delicious mouthful. It may take a little more than my 10 minute stint on the exercise bike to redeem myself this time, but as Sophia Loren said 'I'd much rather eat pasta and drink wine than be a size zero'. Hear, hear!</span><br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-38569614592900979002017-01-08T09:41:00.000-08:002017-01-08T09:46:41.085-08:00Goose filled lettuce cups with brussel sprout & radish slaw and zingy asian dressing <div class="separator" style="clear: both; text-align: center;">
</div>
This recipe was commissioned by Borough Market, find it on the Borough Market website here: <a href="http://boroughmarket.org.uk/recipes/goose-filled-lettuce-cups-with-sprout-radish-slaw">http://boroughmarket.org.uk/recipes/goose-filled-lettuce-cups-with-sprout-radish-slaw</a> <br />
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<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">This feel-good recipe can be made with any leftover roasted
meat and promises to bring some brightness and zest to a Boxing Day table. I’ve
chosen to use goose, which I like to re-heat, as it gives a nice contrast
between hot goose and cold crisp lettuce, but this is optional and cold meat
would work nicely too. It’s a refreshing change from all the heavy and rich
food we gorge on over Christmas; and the zingy dressing promises to blow away
any post-Christmas cobwebs and revive any past-their-best relatives! </span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">Serves 6 </span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<u><span style="font-family: inherit;">Ingredients</span></u><u><span style="font-family: inherit;"> </span></u></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">200-300g cooked goose meat, off the bone, torn into pieces</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">1 baby gem lettuce, washed and broken into leaves</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">Small bunch of radishes</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">100g brussel sprouts (uncooked and washed)</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">2 spring onions, finely chopped</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">1 red chilli, seeds removed, finely chopped</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">½ tbsp sesame oil</span></div>
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">Juice of half a lemon</span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<u><span style="font-family: inherit;">For the dressing</span></u></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 tbsp soy sauce</span><br />
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;">1 tbsp rice wine vinegar</span></div>
<span style="font-family: inherit;">1 tbsp honey</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">½ tbsp sesame oil</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">½ tbsp fish sauce</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">1 tbsp of sesame seeds plus extra for garnishing, lightly
toasted in a dry frying pan</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Lime wedges to garnish</span><br />
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<span style="font-family: inherit;"></span><br /></div>
<div style="line-height: 106%; margin: 0px 0px 0px 72px; text-indent: -18pt;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: inherit;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">
</span></span></span></span><span style="font-family: inherit;">Optional: Place the cooked goose meat on a
baking tray and place in a preheated oven at 160C for 10 minutes, or until it
is piping hot through. </span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 0px 72px; text-indent: -18pt;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: inherit;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">
</span></span></span></span><span style="font-family: inherit;">Mix all the ingredients for the dressing in a
bowl. Season with a little salt and pepper and have a taste. The beauty of this
dressing is that you can tweak it to your own liking, so feel free to add more
honey for a sweeter finish or rice vinegar for sharpness. </span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 0px 72px; text-indent: -18pt;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: inherit;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">
</span></span></span></span><span style="font-family: inherit;">Finely shred the brussel sprouts and thinly
slice the radish, keeping a couple of radish back for garnishing. Place in a
bowl and add your chopped chilli, spring onions, ½ tablespoon of sesame oil and
lemon juice and mix with a spoon. Season with a little salt and pepper and have
a taste.</span><span style="margin: 0px;"><span style="font-family: inherit;"> </span></span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 0px 72px; text-indent: -18pt;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: inherit;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">
</span></span></span></span><span style="font-family: inherit;">Place your lettuce leaf cups on a big serving
plate and spoon the shredded goose equally into them. Top with a spoonful of
brussel sprouts and radish slaw.</span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px 72px; text-indent: -18pt;">
<span style="margin: 0px;"><span style="margin: 0px;"><span style="font-family: inherit;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">
</span></span></span></span><span style="font-family: inherit;">Garnish with more sliced radish and sprinkle
toasted sesame seeds onto each cup. Serve with wedges of lime for squeezing and
the dressing in a small bowl with a spoon to allow guests to dress their own. </span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0px 0px 11px;">
<b><span style="font-family: inherit;">ALTERNATIVE:</span></b><span style="font-family: inherit;"> This recipe will work with any leftover roasted
meat - turkey, lamb, beef, you name it. You can also add rice noodles to the
cups to further bulk them out.</span><span style="font-family: "calibri";"> </span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-56097309865517945902016-11-23T06:40:00.000-08:002016-12-07T09:42:09.090-08:00Clementine and Ginger Cake Trifle <div class="MsoNormal">
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This recipe was commissioned by The Trustees of Borough Market. Recipe, styling and photography by me: <a href="http://www.boroughmarket.org.uk/recipes/clementine-gingerbread-trifle" target="_blank">http://www.boroughmarket.org.uk/recipes/clementine-gingerbread-trifle </a></div>
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<tr><td class="tr-caption" style="text-align: center;">A real show stopper- this will go down a treat on Christmas day!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">For any Christmas pudding haters out there, this trifle is a nice alternative and, with its flavours of clementine and ginger, still feels just as festive and celebratory. I’ve used the delicious ginger cake from Bread Ahead Bakery and beautiful cinnamon honey from Field and Flower, which makes this recipe really very easy. I’ve chosen to prepare it in one huge trifle dish to make it a great centre piece for any party, but it works in individual glasses just as well. Top it with whatever you like - crushed ginger biscuits and crystallised ginger works well - and for a bit of colour and pizazz, you can bejewel it with glistening pomegranate seeds and red currants.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">For one large trifle, serving 10 people:<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500g Ginger cake <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 tbsp Sherry <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8 Clementines <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">750ml Orange juice (about 8 oranges)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8 Gelatine leaves <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500g Mascarpone<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500g Greek yogurt <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cinnamon honey <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Zest of one orange<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">250g Double cream<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Handful of pomegranate seeds for decoration<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Handful of ginger biscuits, crushed<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Handful crystallised ginger, chopped<o:p></o:p></span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Method<o:p></o:p></span></b><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif; text-indent: -18pt;">Start off by making your orange jelly. </span><span style="font-family: "georgia" , "times new roman" , serif; text-indent: -18pt;">Heat the orange juice in a pan until nearly boiling. Soak the gelatine in cold water and leave for 5 minutes until softened. Take the pan off the heat, squeeze out the water from your gelatine and stir it into the heated orange juice. Leave the mixture to cool a little.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile cut the ginger cake into 2cm cubes. Place at bottom of your trifle dish and press down a bit to ensure it’s nice and snug. Drizzle the sherry over the cake.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; text-indent: -18pt;">Peel the clementines, removing as much of the white pith as you can whilst keeping the fruit whole. Slice 1cm slices across the fruit to give you disks of clementine. Lay the slices on top of your ginger cake base. Try to make sure that there is no sponge visible, as the fruit will act as a barrier to prevent the jelly mixture from just soaking straight into the sponge. Place some slices upright against the glass to create a fantastic retro look.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Carefully pour the jelly over your ginger cake and fruit. If you find that the clementines start floating out of place, pour in just a little of the jelly to start with, and allow that to set in the fridge, before pouring in the rest. This will ensure that your beautifully arranged clementines stay in place. Leave in the fridge until the jelly is set (usually about 5 hours).</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When the jelly is set, beat together the mascarpone and Greek yogurt until smooth and add cinnamon honey and orange zest to taste. Chill again until this has solidified slightly.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you feel you want to give your trifle a bit more height (and this is optional depending on how full your trifle bowl is at this point!), whip the double cream to soft peaks and spoon on top of your trifle. Chill until serving time, when you can sprinkle with your chosen toppings - in this instance crushed ginger biscuits, crystallised ginger and pomegranate seeds.</span></div>
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This recipe was commissioned by The Trustees of Borough Market. Recipe, styling and photography by msyelf. </div>
Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-35942256124874073622016-11-07T04:54:00.001-08:002016-11-07T06:38:50.262-08:00Autumn Comforts: Butternut Squash<div class="separator" style="clear: both; text-align: center;">
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There's something wonderfully comforting about butternut squash. From its slightly sweet flavour and soft texture, to its beautiful sunset orange hue, it is the perfect ingredient to be cooking with at Autumn time. It's worth noting that you should be a little careful with other squash varieties- some of these beautiful Gourds we are seeing popping up at markets at the moment are often only decorative, and not very nice to eat, though very pretty to look at. You're always safe with a butternut squash though, and it's got lots of beautiful flesh to give. It's also a great carrier for flavour. In the two recipes below I have paired it firstly with sage, a mellow and aromatic herb that I love to use in pasta dishes, and secondly with chilli, which gives my butternut soup a fabulous kick.<br />
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<b>Top Top:</b> When deseeding the butternut squash don't throw the seeds away- these little gems are delicious when roasted and a high source of fibre, plant-based protein and vitamins. Give them a wash and remove any bits of squash. Allow to dry on some kitchen towel. Place in a roasting tin with a little olive oil, salt and if you like a bit of spice, try sprinkling some hot smoked paprika on too. Roast at 180C for around 20-25 minutes, until they are a dark nutty brown colour. Sprinkle on salad or soups, or just enjoy as a snack. Waste Not Want Not! <br />
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<tr><td class="tr-caption" style="text-align: center;">Pretty little things squash seeds, and good for you too</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roasted butternut squash seeds with olive oil, salt and hot smoked paprika</td></tr>
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<b><u>Rigatoni with Butternut Squash, Sage and Feta</u></b><br />
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Serves 4<br />
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A perfect mid-week supper, this dish is high in the ease and comfort factor. I have chosen Rigatoni pasta in this recipe, simply because I like the satisfying bite that these big tubes of pasta give the dish. Any pasta would work of course, but I prefer to opt for varieties you can scoop up with a spoon alone, like Penne, Conchilglie (shells) or Orecchiette, simply because I like to be able to sit on the sofa with a big bowl full and eat it with minimal effort.<br />
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<b>300g Rigatoni pasta or similar</b><br />
<b>1 large butternut squash, peeled, deseeded and chopped into bite size pieces</b><br />
<b>Large bunch of sage leaves, large stalks removed and chopped (fresh sage is best, but dried will work)</b><br />
<b>Olive oil</b><br />
<b>Knob of butter</b><br />
<b>1 large red onion, sliced</b><br />
<b>1 large clove garlic, finely chopped</b><br />
<b>1 red chilli, deseeded and finely chopped (optional- if you like a little spice) </b><br />
<b>Large bunch of spinach</b><br />
<b>150g feta cheese </b><br />
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1. Preheat oven to 200C. Place the butternut squash in a roasting tray, and sprinkle generously with half your chopped sage, and salt and pepper. Drizzle with olive oil, give it a good shake so it's all lightly coated in the oil, sage and seasoning. Roast in the oven for 25-30 minutes, giving it another shake mid-way through, until the squash is soft throughout and starting to going crisp on the outside.<br />
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2. Cook the Rigatoni in salted boiling water, according to pack instructions (usually 10-12 mins)<br />
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3. Meanwhile in a large pan, Melt the butter, and gently fry the onion in it until soft and beginning to caramelize. When they are soft and sticky, add the garlic, the rest of the chopped sage, and red chilli and fry for a couple of minutes till softened, adding more butter or olive oil if needed.<br />
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4. Next add the spinach to the pan and allow to wilt for a few minutes. Add your cooked rigatoni and butternut squash to the pan and gently fold to coat the pasta and ensure it's all mixed nicely. If the sauce is looking a little dry, just add a drizzle more olive oil and a knob of butter. Check the seasoning and add salt and pepper to taste (bear in mind the feta is salty, so don't go over board).<br />
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5. Place in serving bowls and crumble feta over generously. Enjoy with a good film and glass of red wine- bliss!<br />
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<b><u>Butternut Squash and Chilli Soup</u></b><br />
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This soup is a great winter warmer, and it's a good idea to make a big saucepan-full on a weekend, and freeze it in batches, so you can dig it out whenever suits for a fuss-free dinner or a hearty office lunch. The amount of liquid needed in this recipe depends entirely on the size of the squash you start with, and on how thick you like your soup- the bigger the squash the more liquid you will need. I suggest you start with the amount I have recommended here, blitz it up, see how it looks, then adjust the liquid levels by adding extra stock, hot water or a drop of milk.<br />
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<b>1 large butternut squash, peeled, deseeded and chopped into large cubes</b><br />
<b>Olive oil</b><br />
<b>2 onions, chopped</b><br />
<b>1 large clove of garlic, chopped</b><br />
<b>1 red chilli, finely chopped</b><br />
<b>900ml veg stock</b><br />
<b>4 tbsp creme fraiche</b><br />
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1. Preheat oven to 200C. Place the butternut squash in a roasting tin, sprinkle with salt and pepper, drizzle with olive oil and roast for around 30 mins, giving it a shake up/turn half way through, until it is soft and starting to go crisp at the edges.<br />
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2. Melt the butter in a large saucepan, and gently fry the onions until soft. Add the garlic and <span style="background-color: white; color: #333333; font-family: "helvetica neue" , "helvetica" , "arial"; font-size: 16px;">¾</span> of the red chilli and fry for a few minutes until soft.<br />
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3. Tip the roasted squash back in the pan, add the stock and creme fraiche and give it a good stir. Use a stick blender to blend your soup, or pour into a liquidizer and blitz until smooth. If the soup is too thick, you can add a little more veg stock, hot water, or even a drop of milk to get it to your desired consistency.<br />
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4. Give it a taste, and add seasoning accordingly. Serve hot with a dollop of creme fraiche, a sprinkle of chopped chilli, and some of the roasted squash seeds (see <b>Top Tip</b> at the top of blog post).<br />
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<tr><td class="tr-caption" style="text-align: center;">Crème fraiche going in.....</td></tr>
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-36538474472273206582016-07-11T11:58:00.000-07:002016-07-11T11:58:10.526-07:00A Day Trip to Orford, Suffolk<div class="separator" style="clear: both; text-align: center;">
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Last Saturday I visited Orford, a very pretty little Suffolk coastal town. Aside from getting some gloriously fresh sea air and the odd precious glimmer of sunshine, our day turned out to be pretty food-orientated - the absolute best kind of day!<br />
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<tr><td class="tr-caption" style="text-align: center;">What nicer place to sit and read a book? </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A pretty wisteria-draped doorway spotted along the way</td></tr>
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We started off with breakfast in the form of the most delicious freshly baked pastries and Monmouth coffee at the somewhat iconic Pump Street Bakery. From the outside, Pump Street Bakery looks like your standard Suffolk-pink chocolate-box town house. But to the side of the building, just above the door, you'll see the swirly and rather lovely sign painted onto the shell-pink wall, behind which lies a cosy, top-notch bakery.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pretty as a picture, Pump Street Bakery</td></tr>
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Aswell as buying a stash of baked goodies to take home for later (when in Rome...), we had a breakfast fit for a King, sharing sweet and sticky cinnamon buns, the most delicious buttery almond croissants, and a bear claw (an almond paste filled pastry which is shaped a little like a bear claw, hence the name). There's not all that much space to move inside the bakery, and as you'd expect it's a busy and bustling little place, but we managed to grab a table outside. My advice- get there as early as you can bear to. They also do more extensive cooked breakfasts- I saw a rather substantial and heavenly looking bacon and avocado bap floating past to a nearby table, so if you're in Orford, this is definitely your breakfast spot (and possibly lunch and afternoon tea too!)<br />
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<tr><td class="tr-caption" style="text-align: center;">Freshly baked goodies at Pump Street bakery</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Decisions, decisions.....</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">But first, Coffee- a perfect flat white to perk me up</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A soft and sticky cinnamon bun, devoured within minutes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">An almond paste-filled bear claw</td></tr>
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Honestly, everything you buy from this bakery will be top-draw. We took chocolate brownies back home for later, which we kept in the fridge- a cardinal sin some might say, but actually I would recommend doing this, as eaten cold they became even more chewy and fudgy. We also bought baguettes, a ham sandwich and some of there Pump Street Bakery chocolate to take home (yes, they make incredible chocolate too, which is mixed with excess bread crumbs- sounds weird, but trust me it delicious). We were officially out of control and living some kind of carb-filled dream!<br />
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Make sure you don't miss their beautiful bean-to-bar chocolate range too, what a lovely present it would make</div>
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<tr><td class="tr-caption" style="text-align: center;">Goodies to take home </td></tr>
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After breakfast we went for a long walk along the sea wall, to burn off some of that pastry (it's all about balance guys..), before heading to our lunch venue, <a href="http://www.pinneysoforford.co.uk/the-restaurant/" target="_blank">The Butley Orford Oysterage</a>. With a name like that I knew I was going to like it before I'd even set foot in it.<br />
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As unpretentious from the outside as it is on inside in terms of decor, service and food, <a href="http://www.pinneysoforford.co.uk/the-restaurant/menu/" target="_blank">The Butley Orford Oyster</a><span id="goog_965342358"></span><span id="goog_965342359"></span><a href="https://www.blogger.com/"></a> serves up some seriously comforting home-style cooking. It is primarily a fish restaurant (so not the place to take your veggie mates), but if you like your portions big and your flavours strong, then this is the place for you. I'm talking hot and bubbling fish pies straight out of the oven, a giant fillet of cod, simply grilled and smothered in parsley sauce, and of course the most deliciously plump oysters, home-grown in their own oyster beds nearby, and seriously some of the best I've had. They also have an off-site smokehouse, where they smoke their own trout, mackerel, salmon, cods roes and more, all of which is served up in the restaurant. The desserts too were simple but good. A selection of fruit sorbets was a nice palate cleanser, and a slice of warm chocolate and almond cake with pistachio ice-cream was the perfect sweet treat to end on. The interior is informal and humble, and almost cafeteria-like. I don't mean that in a negative way, I just mean that the interior won't wow. But when the food is this good, who cares! <br />
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<tr><td class="tr-caption" style="text-align: center;">A humble starter- smoked mackerel pate and hot toast</td></tr>
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Grilled prawns, simple and delightful</div>
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<tr><td class="tr-caption" style="text-align: center;">The Butley Oyster legendary fish pie</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">About as unpretentious and as delicious as it gets</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Because every good meal ends with warm chocolate and almond cake with pistachio ice-cream</td></tr>
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Hopefully this review of my day trip to Orford will inspire some of you to visit this great little town with plenty to shout about. In summer particularly it's a great destination to get some fresh sea air and jolly good food too. I know I'll certainly be revisiting! <br />
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Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com1tag:blogger.com,1999:blog-249487776556806520.post-36913305913248562712016-05-09T03:38:00.001-07:002016-05-09T04:45:47.191-07:00A Hope & Glory Afternoon TeaAs a Born and Bred Brit, I'm a sucker for a good and proper brew. If I've had a bad day, nothing lifts my mood more than refreshingly hot and clean cup of tea. So I was really chuffed when the lovely folk over at Hope & Glory Teas (<a href="https://www.thehopeandglory.co.uk/">https://www.thehopeandglory.co.uk/</a>) sent me a few samples of their delicious premium Organic, Fairtrade British teas. And what a treat they are too!<br />
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With four main collections (Maharajah, Maharani, Rajah and Rani) which range from your standard but essential English breakfast, through to a light and fresh Jasmine Green, a moreish Chai blend, and the rather beautiful Red Velvet tisane, there is something for everyone within this range. A personal favourite of mine was the Peppermint tea, part of the Maharani collection, which really packed a punch and invigorated the senses- the perfect Monday morning head cleanser! The Darjeeling tea would also be a top pick for me- it paired perfectly with my scones, clotted cream and raspberry jam, cutting through the richness of them, for a truly wonderful, proper British afternoon tea.<br />
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Beautifully delicate in flavour, these teas come in both loose leaf form and lovely little muslin tea bags too for convenience. And with such gorgeously patriotic pillar-box red packaging, what lovely gifts these teas would make too.<br />
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Thank you Hope & Glory for sharing your lovely teas with me!<br />
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Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-87062199488504822262016-04-11T06:58:00.000-07:002016-04-11T06:58:48.502-07:00Styling for 'Market Life' magazine with Ursula Ferrigno and John HoldshipI worked with chef Ursula Ferrigno and photographer John Holdship recently on a 'Market Life' magazine shoot for Borough market (<a href="http://www.boroughmarket.org.uk/">www.boroughmarket.org.uk</a>). Ursula runs Books for Cooks cookery courses in London (<a href="http://www.cookwithus.co.uk/">http://www.cookwithus.co.uk/</a> ), and as well as teaching at the prestigious Leiths School of Food and Wine, she also has many books to her name (<i>Bringing Italy Home</i>, <i>A Gourmet</i> <i>Guide to Oil and Vinegar</i>, <i>Ursula Ferrigno's Complete Italian Cookery Cours</i>e to name but a few). She is incredibly passionate, and her excitement for food, teaching cooking and life in general is totally infectious, so it's always a real joy to spend the day with her.<br />
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Ursula had written a recipe for a beautifully simple french dish, a tian. John did a stunning job as always of photographing this rustic dish, and I assisted with the styling of it, using old crates and pieces of wood that we borrowed from Borough Market traders. It turned out to be one of my favourite shoots we've done for the Market Life magazine actually. There's something so beautifully simple about the dish itself and the final photographs, so I think everyone was pleased with the outcome!<br />
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Recipe: Ursula Ferrigno<br />
Photography: John Holdship<br />
Styling: Georgie Hodgson <br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-19756082278438884462016-02-21T05:42:00.003-08:002016-02-21T13:37:34.999-08:00A Borough Market Feast, 'Market Life' Magazine shootRecently I worked with Eco-chef Tom Hunt, the brains behind Poco restaurant (<a href="http://www.tomsfeast.com/">http://www.tomsfeast.com/</a>), and incredible photographer John Holdship (<a href="http://www.johnholdship.com/">http://www.johnholdship.com/</a>), to create this beautiful alfresco lunch party right in the centre of Borough Market. This was for a photo shoot for the Borough Market magazine, 'Market Life' (<a href="http://www.boroughmarket.org.uk/">www.boroughmarket.org.uk</a>) . As well as assisting Tom in the kitchen, I was the stylist for this shoot, so I sourced all props and decorations from Topham street prop house (<a href="http://tophamstreet.com/">http://tophamstreet.com/</a>), which I would highly recommend- the girls there are lovely! Here are some of the images from the shoot (there are so many beautiful images to choose from it was difficult to decide which to upload), but for the full article and recipes, please see the latest issue of Market Life magazine.<br />
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It was a great to meet and work with Tom, whose creativity and energy is absolutely infectious. And as always, it was brilliant to work with John, who has taught me a great deal about photography and styling since I started working with him. I am constantly in awe as to how he can always take a fabulous shot, even when we are working with next to no light and in limited conditions- he's a true genius! <br />
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Photography: John Holdship<br />
Recipes: Tom Hunt<br />
Styling: Georgie Hodgson<br />
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<tr><td class="tr-caption" style="text-align: center;">Cornish Yarg and Nettle Tart</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Clementine and purple sprouting salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rhubarb and hibiscus pavlova caused a stir...</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A proper market barrel always makes for a good backdrop.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tom and I adding the finishing touches to the table. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Celeriac remoulade with burnt butter</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Blood orange mimosas injected some nice colour into the table</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Winter griddled venison and green sauce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cheers! What a pretty lunch. </td></tr>
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com1tag:blogger.com,1999:blog-249487776556806520.post-56303988891567086912016-02-07T07:58:00.000-08:002016-02-21T05:02:39.091-08:00Food Styling the front cover of Good Things Magazine <div class="separator" style="clear: both; text-align: center;">
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I am pleased to be able to show you all the July/August front cover of Good Things Magazine, food styling by myself, photography by Vladimir Studenic (<a href="http://vladimphoto.com/">http://vladimphoto.com/</a>), and Art direction by Alice Griffiths. The recipe was barbecued hoisin and cola ribs. One thing I will say is that it's quite tricky to make juicy, sticky, giant pork ribs look pretty! But it was a good challenge for me, and they tasted delicious. Just the thing after a long day in the kitchen! </div>
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-40132343291404247902015-12-15T14:28:00.000-08:002016-11-23T15:06:07.273-08:00A Borough Christmas<div class="MsoNormal">
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<span style="font-family: "Georgia","serif"; font-size: 10pt; line-height: 107%; margin: 0px;">There is nowhere more festive in London than Borough Market
at Christmas time. With its twinkling wreaths swaying high above shoppers and
mistletoe hanging from the stalls, Christmas is well and truly in the air. I
always think there’s a Dickensian charm about the market at this time of year,
what with the sound of angelic carollers echoing and clouds of steam from vats
of aromatic mulled wine wafting past your nose, a warm glow seems to emanate
from the market. If that’s not enough to make you feel a hint of Christmas
spirit, then I find that a glass or two of the wine soon will - accompanied by
a freshly baked mince pie perhaps - essential for your shopping experience!</span><br />
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>Christmas
wreaths galore providing Christmas cheer for your front door</b></span></div>
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>Now
that’s a proper mince pie, from Bread Ahead </b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia","serif"; font-size: 7pt; line-height: 107%; margin: 0px;">Warm
your cockles with a mulled wine or cider, spiced with cinnamon, cloves and
orange - just the thing to lift your mood and inspire good purchases…</span></b></div>
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<span style="font-family: "Georgia","serif"; font-size: 10pt; line-height: 107%; margin: 0px;">You can get just about everything you need for a grand old
Christmas Day at the market, even down to a beautifully bushy Christmas tree
from Sharon at the Gated Garden (worry about the logistics of how you’re going
to manoeuvre it home on the tube later) and thoroughly enjoy the festive experience
of it all at the same time. </span></div>
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>How
about a Scottish Langoustine Cocktail to start with on the big day? </b></span></div>
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>Gleaming
Chestnuts - a great way to spruce up your sprouts</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><span style="font-family: "Georgia","serif"; font-size: 10pt; line-height: 107%; margin: 0px;">There
is some wonderful produce around the market at the moment to inspire your
Christmas cooking - from multi-coloured carrots and two-tone sprouts, through
to free range, beautifully plump, turkeys and humongous hams, just waiting to
be glazed. Personally, my number one Borough Market essential to take home at
Christmas is a Mrs King’s Pork Pie. It’s a must on Boxing Day amongst my family
and there would be an outcry if I returned home without at least two. The
crumbly pastry and meaty filling is just the thing to combat your
post-Christmas Day food needs; and all it requires is some good strong English
mustard or sharp piccalilli to cut through the richness. </span></span></div>
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>Mrs King’s
pork pies - a Boxing Day essential</b></span></div>
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>Multi-coloured
carrots at Elsey and Bent to brighten up your Christmas Day veg display</b></span></div>
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<span style="color: windowtext; font-family: "Georgia","serif"; font-size: 7pt; margin: 0px;"><b>Why have
only one colour of sprout when you can have two?</b></span></div>
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<span style="font-family: "Georgia","serif"; font-size: 10pt; line-height: 107%; margin: 0px;">So wrap up all warm and cosy in your multiple winter layers
and turn Christmas shopping into an enjoyable experience. Be inspired by the
array of produce at the market - it really makes Christmas easy when you can
buy everything you could possibly need, right down to a beautifully made, glistening,
fruit topped Christmas cake (no need to tell the guests it’s not homemade), all
in one place.</span></div>
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Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0tag:blogger.com,1999:blog-249487776556806520.post-57102727975429225132015-11-07T11:08:00.002-08:002015-11-08T03:16:45.083-08:00Sunday Roast @ Pizza East, ShoreditchFor me a leisurely roast lunch is the absolute best way to while away a grey and cold winters Sunday, so I was very excited to be invited to try out the Sunday roast at Pizza East in Shoreditch. You wouldn't know it from the name, but as well as doing a cracking selection of antipasti and small plates along with pizzas (obviously), Pizza East also offers a Sunday Roast. So last Sunday I went along to try it, taking with me a plus one in the shape of my half-Mexican, Los Angeles born-and-bred friend Armando, who (shock horror) had never had a British Sunday roast lunch, so I was interested to see what he made of it too.<br />
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A bit of background for those who don't know Pizza East; it's a great place to pop in, have a nice meal from a menu that has something for everyone really, at good value, in a laid back atmosphere. Service is always prompt, and I've always found the staff to be really friendly, relaxed and not at all pretentious (as you can experience in other trendy East London joints). <br />
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We kicked off our experience with a couple of cocktails, a Picante de la Casa for Armando, which had a serious kick to it and was a highly addictive, zesty little number, made with limes, chilli and coriander. It certainly blew the cobwebs out! I opted for a Giallo, which was a well-balanced blend of crème de peche, passion fruit and basil. Once our tropical fruit-based cocktails had blown away any inch of winter blues, it was time to address the serious subject of food.<br />
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<tr><td class="tr-caption" style="text-align: center;">Picante de la Casa cocktail- highly addictive, with a good chilli kick</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pretty as a picture, my Giallo cocktail</td></tr>
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Pizza East takes the difficult out of ordering for you on this one- there are 3 Sunday roast options; rib of beef, roast chicken & pork belly. All of these can be ordered for one or two people. So basically you pick your meat, and job done. I'm a roast beef and Yorkshire pud kind-of-gal pretty much every time, so my decision was easy, and my companion opted for the pork belly.<br />
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After a short wait, my plate arrived piled high with food, just the way a roast should be. I'm not going to say the presentation was a work of art, but to be honest with a Sunday roast, who wants perfect little precise portions? Not me, I say cram on as much as possible in this instance. The beef was a thick chunk of freshly carved rib, which was cooked beautifully, perfectly tender and flavoursome, with the fat being soft, buttery and delicious. The pork too was really well cooked, and had a good slab of crunchy crackling on it. Of course, it would make sense that the meat would be good, as I'm pretty sure it's roasted within their beautiful wood-fired pizza ovens. The veg was the real hero for me- roasted fennel added something a bit more interesting to the plate than usual roast accompaniments, the roasted carrots were sweet and still had a bit of bite to them, and the crunchy, fluffy roast potatoes were very good indeed. We also got a separate serving of steamed greens which added a nice freshness to my huge heart-attack-on-a-plate of a meal, and an extra jug of gravy each. I like to have my roast swimming in gravy so this was ideal. <br />
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<tr><td class="tr-caption" style="text-align: center;">Look at that lovely veg, such an important element to a roast.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My plate with half a cow on it.</td></tr>
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After this HUGE plate of food each, we felt we really should sample the dessert, but were pretty full, so were considering something light and fresh perhaps, like a sorbet or fruit salad. So we opted for the salted caramel chocolate tart and the banana bread with caramel sauce and ice cream....I mean if you're going to do it, you may as well go all out. Again these were lovely, particularly the banana bread which was warm, comforting, stodgy goodness. Just what you need after eating all the carbs in the world..!<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Mu8r5D3Msrg/VjpslTxyiKI/AAAAAAAAB58/OeiUTCXHAZU/s1600/IMG_2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Mu8r5D3Msrg/VjpslTxyiKI/AAAAAAAAB58/OeiUTCXHAZU/s640/IMG_2227.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I always find that there's something very satisfying about a very precise slice of tart</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Oh yes. Warm banana bread, cold ice cream, caramel sauce.</td></tr>
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After this it was time to make a move, not least because I urgently needed to get home, get out of my jeans and into something with an elasticated waistband. I must say we had a lovely time, and I can confirm that Armando is a roast-convert now, so I think it was a good first impression for him of a British Sunday roast lunch. Thank you goes to the Pizza East staff for a great meal and top service. What a lovely way to spend a Sunday! <br />
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<br />Georgie Hodgsonhttp://www.blogger.com/profile/01710528821748346919noreply@blogger.com0