tag:blogger.com,1999:blog-76179369851428750892024-03-13T21:40:58.580-07:00Lily SimpsonIf I could spend the rest of my life eating good food with good people I would be eternally happy!Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7617936985142875089.post-20174505136758129882011-08-22T02:26:00.000-07:002011-08-22T02:29:56.085-07:00Beef Stir-fry with Satsuma and Sesame<div class="separator" style="clear: both; text-align: left;">This quick and delicious recipe is the perfect Monday night supper. Full of veg to revive you from the weekend shenanigans, and a good old steak to make you smile and provide power for the week ahead. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAAnvHpp_no2OhdqEhasdv28RYrbmDbbRCJ7eEsZ3OYDlJ7n8zvKbRrRaKXgI4QAvbf6qI0YsTNAGilFHZC_Vga_u573D1YJPRbeRdKPSAGPmZR1LSur-Jm1uP6Cqy98P4oprDzifGWBc/s1600/IMG_1302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAAnvHpp_no2OhdqEhasdv28RYrbmDbbRCJ7eEsZ3OYDlJ7n8zvKbRrRaKXgI4QAvbf6qI0YsTNAGilFHZC_Vga_u573D1YJPRbeRdKPSAGPmZR1LSur-Jm1uP6Cqy98P4oprDzifGWBc/s400/IMG_1302.jpg" width="400" /></a></div><br />
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</div><div class="" style="clear: both; text-align: left;">10g Coriander Seeds</div><div class="" style="clear: both; text-align: left;">10g Sesame Seeds</div><div class="separator" style="clear: both; text-align: left;">Tbsp grated ginger</div><div class="" style="clear: both; text-align: left;">1 clove garlic</div><div class="" style="clear: both; text-align: left;">1-2 chilies <i>finely chopped</i></div><div class="" style="clear: both; text-align: left;">100g Mushrooms <i>sliced</i></div><div class="" style="clear: both; text-align: left;">1 red pepper <i>sliced</i></div><div class="" style="clear: both; text-align: left;">1 green pepper<i> sliced</i></div><div class="" style="clear: both; text-align: left;">3 carrots<i> Ribboned</i></div><div class="" style="clear: both; text-align: left;">1 bag sugar snap peas</div><div class="" style="clear: both; text-align: left;">1/2 Broccoli</div><div class="" style="clear: both; text-align: left;">4 tbsp Soy Sauce</div><div class="" style="clear: both; text-align: left;">1 tbsp Honey</div><div class="" style="clear: both; text-align: left;">Juice of 2 Limes</div><div class="separator" style="clear: both; text-align: left;">1 satsuma s<i>eparated</i></div><div class="separator" style="clear: both; text-align: left;">Small tin of sweetcorn</div><div class="" style="clear: both; text-align: left;">2 x Rump Steak</div><div class="separator" style="clear: both; text-align: left;">Bunch of Coriander <i>Finely Chopped</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Gently roast the coriander and sesame seeds in a dry pan for a few minutes. Then grind in a pestle and mortar. Place the sesame oil in a clean pan and add the ground seeds, ginger, garlic and chilli and cook on a medium heat for 3-4 mins. Add the mushrooms and fry for a few mins til golden. Then add the peppers, carrot, sugar snap peas and broccoli. Add the soy sauce, honey and half the lime juice. Cook for 2-3 mins. Then add the sweetcorn and satsuma pieces and turn the heat off, (you want the satsuma to be warm but not hot.)</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">In a separate pan fry the beef (we used Rump steak as I love the flavour but you can use Sirloin or Fillet). Cooking time will vary but I cook it for about 2 1/2 mins on each side for medium rare. Once cooked, cover with the chopped coriander and lime juice, and season. </div><br />
Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-4298731161321510412011-08-15T06:58:00.000-07:002011-08-15T06:58:00.768-07:00I have a chinaware fetish!You cant beat afternoon tea with a proper china set! <div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiut0LBrClwxBEMSV8KAPER6JEr09_ho08fHfPidX7dQyhqRDL3Qpho-F2zt_dJmde1XaHbQRD0oEj-38l055MMICjFXVoDYanHlcDKCR5XnV1c-tXpYofg5A1w4-Zcj7z0IRYoKe2VdyTg/s1600/IMG_1224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiut0LBrClwxBEMSV8KAPER6JEr09_ho08fHfPidX7dQyhqRDL3Qpho-F2zt_dJmde1XaHbQRD0oEj-38l055MMICjFXVoDYanHlcDKCR5XnV1c-tXpYofg5A1w4-Zcj7z0IRYoKe2VdyTg/s400/IMG_1224.jpg" width="400" /></a></div><div><br />
</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-6170546939155367922011-08-15T05:33:00.000-07:002011-08-15T09:10:53.927-07:00A proper snack!I love a good snack, whether its savory or sweet, healthy or not so healthy. When im by myself and want to have a quick treat I always try and make it look pretty and appetizing so i can fully sit back and relax. So grab a magazine, knock up a snack and enjoy!<br />
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</div><div>Here are a few of the snacks I had last week: </div><div><br />
</div><div><b>Halloumi and Prawns. </b></div><div><br />
</div><div>So simple and so good. Simply cook the halloumi in a frying pan until lightly golden, put it in a bowl. Then fry the prawns in a little butter until cooked, add to the halloumi, add a few sprigs of chive and season. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Y5tAkP51AwPZMevQ-vm9BBcbA8apMwO_WPui39CJrZHJ-qxodzmR3qz33avXwOgdFSLomkadAxr8tUZ1CXE2VKQPc9sATbZ51_SMl0h1NT_UO2zHs3TqUxqT2VqYhV98ofNmm6dRFUcX/s1600/IMG_1049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Y5tAkP51AwPZMevQ-vm9BBcbA8apMwO_WPui39CJrZHJ-qxodzmR3qz33avXwOgdFSLomkadAxr8tUZ1CXE2VKQPc9sATbZ51_SMl0h1NT_UO2zHs3TqUxqT2VqYhV98ofNmm6dRFUcX/s400/IMG_1049.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Pesto Peas with Gorgonzola</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the peas, mix with pesto (either homemade not not) and sprinkle with Gorgonzola. Easy Peeassey.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIEXi4zG-MXAeb9St3va5XIYnbDuoqXYUbpOCu90rhUeXv9LXe_AebWkcJIl9_8JczhGwGFhZJACKzfK2Jf7waukkP1NAurgPFJN8d23hVC2zNAQMX17kfGtbsaRIUQcZA-WLZ9Ss3pxB/s1600/IMG_1270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIEXi4zG-MXAeb9St3va5XIYnbDuoqXYUbpOCu90rhUeXv9LXe_AebWkcJIl9_8JczhGwGFhZJACKzfK2Jf7waukkP1NAurgPFJN8d23hVC2zNAQMX17kfGtbsaRIUQcZA-WLZ9Ss3pxB/s400/IMG_1270.jpg" width="400" /></a></div><br />
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<div><b>Mini Choux Pastries with Strawberries (and a cup of peppermint tea)</b></div><div><b><br />
</b></div><div>Choux pastry is so easy and quick. Heat about 70g butter and water in a pan, bring to the boil and add 70g plain flour. stir continuously until the mixture comes away from the pan and forms a ball. take of the heat. Whisk 2 eggs in a bowl and very gradually add to the mixture, combining the eggs well. Pipe little ball onto a lined baking tray. 20-25mins at 220 degrees. Once cooled, slit a hole on one side and pop in the sliced strawberries. Dust with Icing sugar. Serve with a Peppermint tea. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45CMjCqwbHYKUzY1eMkAHlWTcOozbZAs6XUEuPEiQcep-_fmWFnIHMdtyNv8zhoLk3nPM7-7F-srsyQc2zupTaBB4yVXwJ6vxelMa_aBHB1KcEusYt7oY61XPlh57oSlFeu1I8uqUv2f2/s1600/IMG_1261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45CMjCqwbHYKUzY1eMkAHlWTcOozbZAs6XUEuPEiQcep-_fmWFnIHMdtyNv8zhoLk3nPM7-7F-srsyQc2zupTaBB4yVXwJ6vxelMa_aBHB1KcEusYt7oY61XPlh57oSlFeu1I8uqUv2f2/s400/IMG_1261.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwW_Ha41nkpkbmKyA4iE5XUDOmKA-2IBPo3PCnw9mBPBrCFdlNT2PTMfydQ9cItmhfooZMRV43ph7_dOiUeaFgHMBmrVyPKJFwWmk8e8esPWRDxtMPviMLY9sPS29snXb645AbcZEg95z6/s1600/IMG_1259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwW_Ha41nkpkbmKyA4iE5XUDOmKA-2IBPo3PCnw9mBPBrCFdlNT2PTMfydQ9cItmhfooZMRV43ph7_dOiUeaFgHMBmrVyPKJFwWmk8e8esPWRDxtMPviMLY9sPS29snXb645AbcZEg95z6/s400/IMG_1259.jpg" width="400" /></a></div><div><br />
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</div></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-75587454927449504002011-08-02T10:40:00.000-07:002011-08-02T10:44:00.797-07:00Afternoon Mini Financier Cakes with Coffee<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I have an event coming up where the client wants huge silver bowls filled with the finest Almonds I can find, so i have been sent samples from all over the world and thus have rather a lot of almonds in my kitchen at the moment. So I decided to make good use of them and when a girlfriend popped over for coffee I thought they would be the perfect accompanying nibble. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">These lovely little cakes are supposed to resemble gold bars, thus the name, but you can make them in any shape you want and i wanted them to be round and mini!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE-ySTAGwHD7KybdNAG2yD-Xr2L6LuJccqiLti0YhpLlFVH7KfjqIvzJjVECY6DgZ1KpRMtWJgIDSSoP6DZGMWc4s-fQ5tzD-oy3xh09YTqfKsTu_yA6JE5aiI9MMJy90XmsRfWA6JgMX/s1600/IMG_1011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE-ySTAGwHD7KybdNAG2yD-Xr2L6LuJccqiLti0YhpLlFVH7KfjqIvzJjVECY6DgZ1KpRMtWJgIDSSoP6DZGMWc4s-fQ5tzD-oy3xh09YTqfKsTu_yA6JE5aiI9MMJy90XmsRfWA6JgMX/s640/IMG_1011.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdN97gN3-tzllpO14U0rlVcn1h2VJDdndPDU7n350FRTZ9U3CGFn0PocLhKUAbobpbXRwqbqWq6NiLr5KQZwUSBI9pHrnrYL-bh8qFHTm2gA6T4HtumPi5mt9ssdfCIjgiwKD9nCN67Ov/s1600/IMG_1004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdN97gN3-tzllpO14U0rlVcn1h2VJDdndPDU7n350FRTZ9U3CGFn0PocLhKUAbobpbXRwqbqWq6NiLr5KQZwUSBI9pHrnrYL-bh8qFHTm2gA6T4HtumPi5mt9ssdfCIjgiwKD9nCN67Ov/s640/IMG_1004.jpg" width="424" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120g unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tbsp honey</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">45g plain flour</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">125g Icing Sugar</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120g ground almonds</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp almond extract</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pinch of salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 egg whites, lightly whisked</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20g flaked almonds</span><br />
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<div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat the oven to 220C. Warm the butter in a pan on a medium heat. Use a little of the melted butter to grease the baking tin. I used a 24-hole mini muffin tin but you can use a normal bun tin, square or round. Pop the tin in the fridge to chill. </span></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Continue to heat the rest of the butter until the milk solids go light brown and the liquid is a golden colour. Strain the liquid into a bowl without the brown solids, then whisk in the honey and set aside. </span></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sieve the flour and sugar into a mixing bowl and mix in the ground almonds, extract and salt. Stir in the egg whites then pour in the browned butter and mix until smooth.</span></div><div style="background-repeat: no-repeat no-repeat; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Evenly divide the mixture between the tins and place in the oven for 5 minutes. Take out a sprinkle on the flaked almonds, pop back in the over for a further 8 minutes. Cool for a few minutes then pop on wire rack to cool completely. </span></span></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Serve with a pop of coffee or tea.</span><span class="Apple-style-span" style="font-family: arial, sans-serif;"> </span></div><div><br />
</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com1tag:blogger.com,1999:blog-7617936985142875089.post-6636355920868375092011-07-25T07:37:00.000-07:002011-07-27T14:12:33.587-07:00Tamara's Delicious Peaches, Sauternes and Lavender - Perfect for Summer!Tamara is a brilliant pastry chef and I was lucky enough to be in France with her this Summer where she shared her delicious Peaches recipe. The Syrup she created was so good that we ended up mixing it with soda water and creating a cocktail!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGrzE4gnsReApxzkFkpJgoIuLOd5ea41fxqyWwOuRYuz9oTXxnmkBRkukKG7ACzUwP55toh3WTsYYOInVQ5Ca7FOdgIXm7vXeKHeC-0uI2YRqQnqTcmlWGlqC4dZnboUNpdwTTzMFt03g/s1600/IMG_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGrzE4gnsReApxzkFkpJgoIuLOd5ea41fxqyWwOuRYuz9oTXxnmkBRkukKG7ACzUwP55toh3WTsYYOInVQ5Ca7FOdgIXm7vXeKHeC-0uI2YRqQnqTcmlWGlqC4dZnboUNpdwTTzMFt03g/s400/IMG_0148.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtBR4Qp7RmgQ9q0Cfgylf-VfySfEIOjovWe0-ZdkhbcItqKqUFSl8vPToRtOnhyphenhyphenE5gJ7KCLuo0d2mZ27-CfcBcVmbdbAprs14SUt3_vlCRthOcjRdJQ2DXD2GonBAfcxqTwM0HBig1T-i/s1600/IMG_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtBR4Qp7RmgQ9q0Cfgylf-VfySfEIOjovWe0-ZdkhbcItqKqUFSl8vPToRtOnhyphenhyphenE5gJ7KCLuo0d2mZ27-CfcBcVmbdbAprs14SUt3_vlCRthOcjRdJQ2DXD2GonBAfcxqTwM0HBig1T-i/s400/IMG_0152.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mhZaPk4b64c2pk3HDiCgqx0JnkrHzLFlCm2esZEwQoDrqCBiOt86sIcprpLCzKzfT6QFhNmhzCCXLIBalYjrib5jv2si6hrDaSSatyfBXqHRnz2wxLhJPL3R_M9GQbuqqRABbCY81wk5/s1600/IMG_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mhZaPk4b64c2pk3HDiCgqx0JnkrHzLFlCm2esZEwQoDrqCBiOt86sIcprpLCzKzfT6QFhNmhzCCXLIBalYjrib5jv2si6hrDaSSatyfBXqHRnz2wxLhJPL3R_M9GQbuqqRABbCY81wk5/s400/IMG_0159.JPG" width="400" /></a></div><br />
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Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. It is coppery in colouring with common flavor notes including apricots, honey and peaches. With a brilliant balance of sweetness and acidity, this is a must try.<br />
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6-8 Big Juicy Peaches, <i>peeled and sliced</i><br />
500ml Sauternes <i>(or enough to cover them)</i><br />
2-3 stems of Lavender<br />
Soda and Ice for the Cocktail<br />
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Simply marinate the peach slices in 500ml of Sauternes and 2-3 stems of lavender. Cover with Cling film and place in the fridge for 2-3 hours. Perfect on its own or with cream. With the left over syrup simply add ice and soda water, for the perfect summer cocktail!Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-9037587688184351512011-07-25T07:06:00.000-07:002011-07-25T09:16:14.285-07:00'A sort of ' King Prawn curry with Puy Lentils and RiceThe best dishes as those that are thrown together when you are feeling content and happy, and this dish is one of those.<br />
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<b>King Prawn Curry with Lentils and Rice</b><br />
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Put the rice in a large pan of boiling water and cook for as long as the packet tells you. Then rinse the lentils in cold running water and place in boiling water with a vegetable stock cube, and cook for about 15 minutes<br />
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<i>For the Curry bit:</i><br />
<br />
500g of prawns (this is a lot of prawns but im greedy and love prawns so just put in as much as you want)<br />
1 x onion<br />
1 x tbsp grated ginger<br />
1 x garlic clove, <i>finely chopped</i><br />
1 x tsp ground ginger<br />
1 x tsp cumin powder<br />
1 x tsp ground coriander seeds<br />
1 x chilli <i>(we just bought a chili plant! Get one!) </i><br />
1 x bunch of r<i>oughly chopped</i> coriander<br />
1 x juice of a lime<br />
<br />
Fry the onion on a medium heat for a 3 minutes, add the ginger and garlic and cook for a further 3 minutes. Add the ground ginger, cumin, ground coriander and chilli and cook for 3 minutes. Then turn the heat to low, add half the fresh coriander and cook for a further 5 mins. Turn the heat back to medium and add the prawns, cook until they pink all over.<br />
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Then, drain the lentils and add them to the prawn curry. Serve with the rice, a sprinkling of fresh corander and a squeeze of lime.Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-8889770615690565972011-07-25T06:37:00.000-07:002011-07-25T06:37:13.112-07:00How it all started...People often ask me why and how I started my catering company and as much as I would like to say 'one day when the sun was shining through the soft grey London clouds, I realised that...etc etc,' sadly it was not a romantic moment of truth but rather a stoke of luck! I had been doing little events here and there since university but it was always for a bit of extra cash on the side. I worked for an Architects company for a year, which was kind of fun but being stuck behind a desk felt uncomfortable to say the least. Then I worked at a concierge company doing international property, jetting around the world to find stuffy, boring and often pervy business men talking about property developments that would probably never see the light of day (too harsh words I know, but true nonetheless, this was 2008 after all!).<br />
<br />
So after two years i moved to my next job, the perfect property development company who were working on what can only be described as 'the most beautiful building in London', 78 stunning apartments overlooking Hyde Park, and this is where, unbeknown to me, my luck began. I was training to be a development manager, and started my job during the completion of the first show apartment. I went to one of the launch events and was less than impressed with the bland, sad looking canapes so I turned to my boss and said, admittedly a few champagnes down, 'this food is terrible, I can do it better, can I do the next launch event?' he replied, 'of course, its for 250 guests, are you okay with that?' 'Of course, (said almost choking on my beige canape) no problem.'<br />
<br />
And that was that, I did the event, loved every minute of it, managed to pass myself of as a professional caterer and I suppose the rest is history. I continue to do all of the catering for the development and here are some of my latest event photos!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZjOXfSNJqd2KYe8KOg1JBTpGdEK3fq29PTg4c6ZqGXk3NoAQyHtEyYySKmwCbAFyCciYZpsgTCtVY-gHDbudBfeUFlVH7id7_8w9IvrUGKbJ4CEYVnwitpf31NsXXbFC1dzNkvon18Vt/s1600/IMG_0910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZjOXfSNJqd2KYe8KOg1JBTpGdEK3fq29PTg4c6ZqGXk3NoAQyHtEyYySKmwCbAFyCciYZpsgTCtVY-gHDbudBfeUFlVH7id7_8w9IvrUGKbJ4CEYVnwitpf31NsXXbFC1dzNkvon18Vt/s400/IMG_0910.JPG" width="400" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-33938695896156764282011-07-01T06:10:00.000-07:002011-07-25T09:16:50.803-07:00Cod, Samphire and a Tomato CooliLove this easy, delicious dish - and if you havent tried samphire before a)do it now and b)do it again and again - its my favorite vegetable in the whole world apart from chips.<br />
<br />
Literally Boil the new potatoes and slice into 6ths. Throw a tub of cherry toms in a pan with some thyme, lemon zest, a tsp of sugar and season and fry on a medium heat for 10 mins, then pop in a blender, blitz and sieve. Pan fry the cod skin side down for 5 mins, then flip over, pop in a knob of butter, cook for 1 more min and turn the heat off. Steam the samphire for 2-3 mins. Serve and Eat. Simple, attractive and perfect for a summer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxPB0opVqL3O6AxmShariBYdFfttIQauDeiErOOomJ1qmiQlDLsGV4_i2h9TP7j0vc6R-j0oKaCZdnIWd71-4p5FefSUgViMhUfp5VAlZNuDUM2RfyhNkUmWnAqnL8QDyZGrKQKL7Apd8/s1600/P1010342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxPB0opVqL3O6AxmShariBYdFfttIQauDeiErOOomJ1qmiQlDLsGV4_i2h9TP7j0vc6R-j0oKaCZdnIWd71-4p5FefSUgViMhUfp5VAlZNuDUM2RfyhNkUmWnAqnL8QDyZGrKQKL7Apd8/s400/P1010342.jpg" width="300" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-53289945927669887512011-07-01T05:26:00.000-07:002011-07-27T14:15:58.030-07:00Strawberry and Cream Canape<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Im not a particularly 'puddingey' person - I would take a starter and a main over a main and pudding any day. However, being in the catering industry, I have to create puddings, usually in the miniature form, and this one im going to share with you is my favorite by a long long long way. In fact, normally when im cooking at events, I try always try one of each canape before it goes out but i ate at least three of these little gems. Fresh, indulgent, pretty and moorish - perfect canapé traits! </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Almond Thins with Lemon Cream and Strawberries</span></b></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LVt0X_D7wLXcSbKjs4n3JLIA9GaBLj_uiCxTm4SPjBgsWA2Z8GQmyo5JAG8kqnijVAOBluZ4fp429V-aGFIvYrUQRS1UhcL7lFfXsWy8WITOjO8rAZw8tFmlZRbk5lqeSDUaMNOznqJ3/s1600/jess+holding+strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LVt0X_D7wLXcSbKjs4n3JLIA9GaBLj_uiCxTm4SPjBgsWA2Z8GQmyo5JAG8kqnijVAOBluZ4fp429V-aGFIvYrUQRS1UhcL7lFfXsWy8WITOjO8rAZw8tFmlZRbk5lqeSDUaMNOznqJ3/s320/jess+holding+strawberry.jpg" width="320" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-39368670803534339792011-06-14T08:16:00.000-07:002011-07-27T14:13:54.972-07:00Mood Food - for the anxiety prone princessAt one time or another there is always a point where we feel hopeless, confused, anxious, even worthless - its seems that there is never a point when everything in our lives is just perfect. And its no bloddy wonder given the stresses of living in London - the work place has become even more competitive, we see men all over the newspapers cheating on their wags which provokes our own relationship worries and finding the time to see our close friends and families seems to get more and more difficult by the day.<br />
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These stresses of modern living are without doubt the cause of my rather dramatic mood swings. One minute I will be happy as Larry getting on with my work the next, completely unprovoked, I will feel like the world is collapsing around me.<br />
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With 1 in 4 women now being treated with depression in the UK it is becoming increasingly more important that we look after our bodies and minds and there is not better way to do that than through good food and positive thoughts.<br />
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I have always believed that food holds the key to happiness but recently I have really tried to eat the right food in order to avoid moments of anxiety and, you'll be pleased to hear, not only do i feel more balanced and clear headed but I've lost a few pounds...two birds with one stone.<br />
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Sometimes you just need to take a deep breath, order a cup of coffee and a banana, regroup your thoughts and press on. Giving yourself just five minutes to try to place your thoughts will help so much. Trust me, this is coming from a mood swinging nut case who is gently finding her way!<br />
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So, this is by no means diet advice, I am a greedy little piglet at heart, but it has worked for me and I hope it works for you too. (ps. Always always treat yourself once in a while, I have a glass of wine if i feel like it, a cupcake as a weekly treat and I never turn down a full english breakfast or a roast!)<br />
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<b>Be Happy and Healthy Food</b><br />
<b><br />
</b><br />
<b>Morning</b><br />
A Cup of Good English Breakfast tea will wake you up with a smile<br />
Followed by a cup of green tea for those much needed antioxidants<br />
1 Apple<br />
1 Rivita with Peanut Butter - energy and tasty!<br />
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<b>Snack</b><br />
Im a big snacker and wont let anyone take that away from me so at 11am Ill have my first coffee of the day and probably another Rivita with avocado.<br />
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<b>Lunch</b><br />
Try and have lunch later than usual at about 2-3pm, then you wont feel starving when you get home and pile your plate high!<br />
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I tend to eat any brown bread sandwich - Ive got a thing for Parmaham and Pesto at the moment.<br />
Always follow with Peppermint Tea.<br />
<br />
<b>Snack</b><br />
Try to have an afternoon snack every other day, so its more of a treat.<br />
I love cashew nuts, Pistachios or Pecans, or carrots and hummus.<br />
Snack with Green Tea.<br />
<br />
<b>Dinner</b><br />
The key with dinner is to eat brown carbs with a good bit of protein and lots of veg. I know its obvious but Im terrible at sticking to brown carbs, however it really does make a difference to the way you feel and keeps you regular and slimmer (ha!).<br />
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Try a big piece of Seabass cooked in foil in the oven with coriander, lemon juice and chili. Served with brown rice, asparagus and spinach.<br />
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Followed by another Peppermint Tea.<br />
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<b>Other good serotonin boosting foods:</b><br />
Free Range Turkey, Wild Fish, Eggs, Dark Choc, Buckwheat, Avocados, Coffee (in moderation), Pecan nuts, Asparagus, bananas.Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-70932813575104604572011-06-05T14:18:00.000-07:002011-07-25T09:18:17.136-07:00A Canape and Cupcake Sunday Evening<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">I've spent the past few months adjusting to the fact that I am now self-employed and have been frantically dealing with HMRC and trying to keep my old and new clients happy. Today, I suddenly realised that I have spent so much time doing the day to day parts of my business that I have forgotten to cook for fun. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">So after catering for a client in Regents Park today and spending the best part of the day running around like a headless chicken, I decided to hide in the kitchen for a couple of hours and flirt with food!</span> </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: x-large;">Canapes and Cupcakes</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtWmfCndbnjT57XzNarwKfkAejvM0Yckd0gdJKokuZQzTlJm0hym9Yo5UAJEpZWNuuvstBmBijqk5rpI44_icQQ9xovW17WnbhosyDZpOTjWmLU531OG5To5rBx3PhxD7sJh4PRO8rmn3X/s1600/P1010425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRN3gA6Zc2BqNDL_WYgjaNj31TE6A6VL3kvE9La6XWYKIowMcqOKBDGIHthPXDCG3e4_qtLKDUkLhDKpLl5NORf1pIDCK6wl5Md5PdLh5L3dwEs8VZBIEUt7NYxmdOLJDBoe85y-xUhXS/s1600/IMG_0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRN3gA6Zc2BqNDL_WYgjaNj31TE6A6VL3kvE9La6XWYKIowMcqOKBDGIHthPXDCG3e4_qtLKDUkLhDKpLl5NORf1pIDCK6wl5Md5PdLh5L3dwEs8VZBIEUt7NYxmdOLJDBoe85y-xUhXS/s400/IMG_0764.JPG" width="400" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-31674621407723134602011-06-03T06:54:00.000-07:002011-07-25T09:18:53.657-07:00Cheesus that is good Cheese!<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">I discovered good cheese in my late teens and spent a good few years trying to convince my mum to get involved with my cheese obsession but until about two months ago she had refused. Now she emails me her cheese diary which includes the exotic and the simple, the bold and the fruity. From Black Bomber Cheddar (my personal favorite) to Stichelton (proper Stilton) and Taleggio. My point being, dont leave it til your late forties to indulge in cheese, get on with it!</span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">The best thing about cheese is that its independent, its comfortable in its own skin but its also loves a bit of company - mainly in the form of a thin biscuit with some pickle or chutney, or my new cheese accompaniment crush...Honey. I am also very partial to Quince Jelly. The whole sweet thing with cheese is not helping my waistline!</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Summer is now very much upon us and I have shed a tear about the fact that it doesn't seem right to hide away inside drinking red wine and gorging on Manchego and honey, so to overcome my woes I have composed a list of summer cheese classics from salads to canapes, there will be cheese! </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Gorgonzola</span>, Pear and Rocket Crostini</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4pSSaxZjtTVwGp0L32NHsMsAmKUbnphxtptfDDNMbkkvnhX6zTY4forlmzhtbBPcFsyVFvIqUwtisQNWHP6JCA0OLK_vmFX3IHMHsDMPp58Z7FytcNNEUaU808YgCzCZB6yTt6cipGMI/s1600/P1010029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4pSSaxZjtTVwGp0L32NHsMsAmKUbnphxtptfDDNMbkkvnhX6zTY4forlmzhtbBPcFsyVFvIqUwtisQNWHP6JCA0OLK_vmFX3IHMHsDMPp58Z7FytcNNEUaU808YgCzCZB6yTt6cipGMI/s400/P1010029.JPG" width="400" /></span></a></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Manchego</span> and Chorizo with Quince Paste on Toast</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJKXCG4-iThqfW5RrNCC3qxHFZQwajeodYWHlPmdEjJ50BNW4KKPIrDJ0jlwq66ugB6OvmXpQyrpAowgBDerRL89dzYmIg1SMXU3NC_j1jkSV3kDzLqv85mFETiqJQdQ0IWpkPCuhF4gl/s1600/tumblr_lhrabwRiLe1qgucap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJKXCG4-iThqfW5RrNCC3qxHFZQwajeodYWHlPmdEjJ50BNW4KKPIrDJ0jlwq66ugB6OvmXpQyrpAowgBDerRL89dzYmIg1SMXU3NC_j1jkSV3kDzLqv85mFETiqJQdQ0IWpkPCuhF4gl/s400/tumblr_lhrabwRiLe1qgucap.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Simple Tomato, <span class="Apple-style-span" style="font-size: x-large;">Goats Cheese</span> and Pesto Salad</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Black Pudding with<span class="Apple-style-span" style="font-size: x-large;"> Feta</span></b><span class="Apple-style-span" style="font-size: x-large;"> <b>Salad</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA1Mr-RGvUAlrDIomGHGZrjIgUN3_AEYHdoki0HdehUknpSQIOwLPlE8AC02_1y4DuPhL33udjU0ijYNApc7ECLwGt5Qm1sz5jf0EzbHA1fA28HsqNhpoJMkaA6z-thx3LczWd3NOOpjN/s1600/P1010071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA1Mr-RGvUAlrDIomGHGZrjIgUN3_AEYHdoki0HdehUknpSQIOwLPlE8AC02_1y4DuPhL33udjU0ijYNApc7ECLwGt5Qm1sz5jf0EzbHA1fA28HsqNhpoJMkaA6z-thx3LczWd3NOOpjN/s400/P1010071.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;">Halloumi</span> Skewers</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9Fj-2FB-YpYt8EqMfNS9cC8U1SHho8x048GRfttM2LsUONVRiyGDHH2qe1ld3NDeiNttL9x4fbGOLd7mLPbufdlSLgWCdLAXchSZuVOxEuiG5EgcN9ChcVveG7bxZmKdTaJdqSEAvfMw/s1600/su090-halloumi-kebabs-18965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY9Fj-2FB-YpYt8EqMfNS9cC8U1SHho8x048GRfttM2LsUONVRiyGDHH2qe1ld3NDeiNttL9x4fbGOLd7mLPbufdlSLgWCdLAXchSZuVOxEuiG5EgcN9ChcVveG7bxZmKdTaJdqSEAvfMw/s400/su090-halloumi-kebabs-18965.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Homemade Herb Chicken burger with <span class="Apple-style-span" style="font-size: x-large;">Black Bomber Cheddar</span><span class="Apple-style-span" style="color: #f1c232; font-size: x-large;"> </span></span></b></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNQvDc5OwE51uBy7h7qqyqaJwDdW8IqRLe12WWYQq-wh7WLKImxKTxMeL8ZmIJiNOe067-D8zJVdh5sX1kP4JP5aVry_wFatg2wHpcIrwsCwS1a1KM4rRNLCRgz5D8OmEptVU4FHd-76H/s1600/dsc_0007-2-1024x680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNQvDc5OwE51uBy7h7qqyqaJwDdW8IqRLe12WWYQq-wh7WLKImxKTxMeL8ZmIJiNOe067-D8zJVdh5sX1kP4JP5aVry_wFatg2wHpcIrwsCwS1a1KM4rRNLCRgz5D8OmEptVU4FHd-76H/s400/dsc_0007-2-1024x680.jpg" width="400" /></span></a></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-47289184567356276302011-06-03T06:10:00.000-07:002011-07-25T09:19:42.220-07:00Give us a Quiche!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ooeMVD5Hy03CypsPApP-qpA8XGMrDaid3A7IaP7Ge_lvHGV0OmWSFX6v3lmoeVG-6tt0yIjvgZ4KYKeqvu7jCUjZ-TbMry3rfXw_W_Ejf8hkVV59HYr2P2l2Tu30IwNKomPNxiP9cdG3/s1600/P1000944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ooeMVD5Hy03CypsPApP-qpA8XGMrDaid3A7IaP7Ge_lvHGV0OmWSFX6v3lmoeVG-6tt0yIjvgZ4KYKeqvu7jCUjZ-TbMry3rfXw_W_Ejf8hkVV59HYr2P2l2Tu30IwNKomPNxiP9cdG3/s640/P1000944.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlcxRnPmTTaWghRRXwAsA4JDJJfBaT_rk137HEqAod1DMLEmDiPflYEplz7rUJ-wffPFGZemsNZCrN2GYeiNtGjXijYCLb-kWx2K4J22CWc1OWD9g5zD9ykMzBOKU28HCcqcr9K45gU1R/s1600/P1000943.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlcxRnPmTTaWghRRXwAsA4JDJJfBaT_rk137HEqAod1DMLEmDiPflYEplz7rUJ-wffPFGZemsNZCrN2GYeiNtGjXijYCLb-kWx2K4J22CWc1OWD9g5zD9ykMzBOKU28HCcqcr9K45gU1R/s640/P1000943.jpg" width="640" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyqWlxln-_YmGs65k3nx9GTZ_WsuBD5WqHtWyctMKGHE41c6781Joa7uQBnvhH8TmDkRRKSb2weMsobQYbctfFsqufyBT_g_QOir92ndomFvON9k2QFiqE6gzSvwEy2RzgvUHKmEgUFAf/s1600/P1000940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyqWlxln-_YmGs65k3nx9GTZ_WsuBD5WqHtWyctMKGHE41c6781Joa7uQBnvhH8TmDkRRKSb2weMsobQYbctfFsqufyBT_g_QOir92ndomFvON9k2QFiqE6gzSvwEy2RzgvUHKmEgUFAf/s640/P1000940.jpg" width="640" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-40921524890935218672011-05-25T02:39:00.000-07:002011-07-25T09:19:25.192-07:00Open Lasagne with King Prawns, Butternut Squash and SpinachI've been wanting to make an open lasagne for ages but I think the fear of the pasta sheets sticking together put me off. And true to form, when I did make it...the pasta sheets stuck together. But I have discovered the trick - only boil 3-4 sheets at a time. Yes, it takes a while if you're cooking for lots of people but trust me, its worth it. I love this dish, apart from the mischievous pasta sheets, its incredibly easy to make and looks very pretty. Perfect for a dinner party or weekday treat!<br />
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<i>Tip: When you cook the pasta, take it out about two minutes before you think its cooked and place into a dish with olive and hot water (it can then sit there keeping warm whilst you cook the other batches!)</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hjqxdx13Ax44cOMGwgAecozGhsCMMYLxbzLiHiAu_xbbQrjztMZFlyJYQeHpMfaNKXEw61SMxCe01h4oTc3ymVilWgvwhj4z-uYekQZAflDu-7z-V6TzJpQFgFjhIlAJQaYtL4jLQRxM/s1600/Lasagne1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hjqxdx13Ax44cOMGwgAecozGhsCMMYLxbzLiHiAu_xbbQrjztMZFlyJYQeHpMfaNKXEw61SMxCe01h4oTc3ymVilWgvwhj4z-uYekQZAflDu-7z-V6TzJpQFgFjhIlAJQaYtL4jLQRxM/s400/Lasagne1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Open Lasagne with King Prawns, Butternut Squash and Spinach</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4x Lasagne Sheets per person</div><div class="separator" style="clear: both; text-align: left;">1xButternut Squash (<i>diced into bite sized chunks)</i></div><div class="separator" style="clear: both; text-align: left;">300g Raw King Prawns</div><div class="separator" style="clear: both; text-align: left;">100g Spinach</div><div class="separator" style="clear: both; text-align: left;">Cherry Tomatos <i>(as many as you want)</i></div><div class="separator" style="clear: both; text-align: left;">1 x bunch of Coriander <i>(half very finely chopped and half roughly chopped)</i></div><div class="separator" style="clear: both; text-align: left;">1 x red chilli</div><div class="separator" style="clear: both; text-align: left;">1 x Garlic Cloves <i>(sliced)</i></div><div class="separator" style="clear: both; text-align: left;">1 x tsp Ginger <i>(grated)</i></div><div class="separator" style="clear: both; text-align: left;">1 x massive knob of butter</div><div class="separator" style="clear: both; text-align: left;">The juice of 1 lemon</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 180 degrees. Place the Squash and garlic in an oven proof dish, drizzle with lots of olive oil, season and pop in the oven for about 15-20mins. Start cooking the pasta sheets in batches (see tip above picture!). About five minutes before the pasta is all done, drizzle the tomatoes with olive oil and place in the oven with the squash. Then heat up a little oil in a pan and gently fry the finely chopped coriander, chilli and ginger for about 2 minutes on a low heat. The add the prawns, lemon juice and butter and turn the heat to medium. Cook for about 4 minutes. Now everything is cooked, simply layer it all up, I like the messy/rustic look but if you want it to really impress use a circular or square ring and layer it up inside the ring. I start with a bed of spinach, place a layer of pasta on top, then the squash, another layer of pasta, then the prawns, add another layer of pasta, then top with the squash and prawns and sprinkle with the roughly chopped coriander. There should be lots of juice from the prawns so drizzle this all on top. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-22859602866191032292011-05-24T07:54:00.000-07:002011-05-24T07:54:14.138-07:00French Food, Wonderful Wines and Fun times<span class="Apple-style-span" style="font-size: x-small;">I havent blogged for a few weeks as I have be in St. Tropez, basically getting slightly rounder and building up my wine tolerance. We decided to eat in for five nights and go out for the other five and on every occasion the food was sublime. </span><br />
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<span class="Apple-style-span" style="font-size: x-small;">Here are the highlights:</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1. I became obsessed with the prawns out there, they are literally the size of my arm! </span></b><br />
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</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2. Its all about the BBQ</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6f3GkTu2J_VTDsymX4EPYKpDMEUUSl3a6wn9HzVWrzt0Gy5B4w37lgGbhASu-Nmjuw6_lnBPIlF-o8Q4TyJyimoFrOasnJZPDgPzQk3KOm36tCtMAOzbqU28lWa5qRM3L8-E5uRK5G-d/s1600/P1010088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6f3GkTu2J_VTDsymX4EPYKpDMEUUSl3a6wn9HzVWrzt0Gy5B4w37lgGbhASu-Nmjuw6_lnBPIlF-o8Q4TyJyimoFrOasnJZPDgPzQk3KOm36tCtMAOzbqU28lWa5qRM3L8-E5uRK5G-d/s400/P1010088.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3. The Most beautiful Hotel/Restaurant in St. Tropez - Les Moulins de Ramatuelle.</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkMBd6ZDCq4OSI3QUuQ3IhuCG9FwaYDYxBrcT017_Dm8QRJjqg4WkDluVqF2WBLBs-2iA8H4E6rBP-sgv5iZzq-OwCA4I-LM8GDVh5TwMGP1-tOWXMDVgpH6PGrxfptIkuHUiM1aHmFon/s1600/P1010203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkMBd6ZDCq4OSI3QUuQ3IhuCG9FwaYDYxBrcT017_Dm8QRJjqg4WkDluVqF2WBLBs-2iA8H4E6rBP-sgv5iZzq-OwCA4I-LM8GDVh5TwMGP1-tOWXMDVgpH6PGrxfptIkuHUiM1aHmFon/s400/P1010203.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4. Lamb or Beef, the quality of the meat is just too good. I usually always eat fish when I'm by the sea but I couldn't resist the steaks at the Geant supermarche. The lamb shank at Bello Visto in Gassin was superb, beautiful quintessential French cooking.</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwkqlcZ-SHZGsD4uRjaYK1SI6mt23PwdWIjB_IBa5o26Yprrlg6XeL1z33L03qppHPHFQIjAMLO7b1QXCTJ-OMSirdr_aFthPZdZSZJv_8m17Fx6Wbx-pWmV5VndW7_2xV4MNbQ3Ue1XT/s1600/P1010242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwkqlcZ-SHZGsD4uRjaYK1SI6mt23PwdWIjB_IBa5o26Yprrlg6XeL1z33L03qppHPHFQIjAMLO7b1QXCTJ-OMSirdr_aFthPZdZSZJv_8m17Fx6Wbx-pWmV5VndW7_2xV4MNbQ3Ue1XT/s400/P1010242.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITNCS9izrXPTWYT7JwH44anjjAq3C8qPWjPQHUE4liGa9FauY-cBrTf6_HuyC50ikZxA0SizvgCA0qfpvmLk0iVex7RmBylKPf9GYf-t18guETDZTbVkH_T5FbChzDnbeSrNwX2868wKT/s1600/P1010108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITNCS9izrXPTWYT7JwH44anjjAq3C8qPWjPQHUE4liGa9FauY-cBrTf6_HuyC50ikZxA0SizvgCA0qfpvmLk0iVex7RmBylKPf9GYf-t18guETDZTbVkH_T5FbChzDnbeSrNwX2868wKT/s400/P1010108.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5. The Puddings were mouth watering, everything looked so delicious I had to ask for a selection of three tarts! St. Tropez is renowned for La Tarte Tropezienne. It's the most delicious pud on the plant, classically made with Brioche and a cream/custard filling. Brigitte Bardot is famously loves a bit of Tart Tropezienne, with this knowledge in mind, i couldn't help feel classy whilst eating it! </span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHRbtH_gjzuofL9FJXqSEkYSl98tSQWHPOzI_rOw7iBB_UCW6hXR6bP5DuNc4BtwuyxFg04bcNtSkkib4SKm7G7yL1KaCTHS5Q_Tap0xUPffpKIJ46rrfuI7tdqLiowvHWx8Z2sSERwhI/s1600/P1010114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHRbtH_gjzuofL9FJXqSEkYSl98tSQWHPOzI_rOw7iBB_UCW6hXR6bP5DuNc4BtwuyxFg04bcNtSkkib4SKm7G7yL1KaCTHS5Q_Tap0xUPffpKIJ46rrfuI7tdqLiowvHWx8Z2sSERwhI/s400/P1010114.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKRbP76CijH_5us0-o6RfJWxuNnANHMMQMlM-825iDvgDRTlrsMQuiYfMZU39kIQnuJxkGV_iPvJ4XRs4UQ8e1IJERrZuuTrGoYaXt7FR_w2sVQVJJlVoHdQ6vi4-ZEUey_vlr12r4m36/s1600/P1010115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKRbP76CijH_5us0-o6RfJWxuNnANHMMQMlM-825iDvgDRTlrsMQuiYfMZU39kIQnuJxkGV_iPvJ4XRs4UQ8e1IJERrZuuTrGoYaXt7FR_w2sVQVJJlVoHdQ6vi4-ZEUey_vlr12r4m36/s400/P1010115.jpg" width="300" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6.The Pasta in France would rival any top italian restaurant. I never think of pasta as a French dish but I suppose give a french man some flour and eggs and whatever he does will be delicious! This sauce was so amazing they served with with the starter and main!!</span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2iZGkskqn8O1R5Dr-ltepPnsoGywG1CmDunBVmqOB9Gahjg6mjRXuA7zAa5pW5uIro8tcX7P-zfxuV5WtPxvW8IuPAfkyd3-iXPARW-g3rhZm_bAL6ZYgdiGRvDVPG-4CPQKfVBXTF7u/s1600/P1010215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2iZGkskqn8O1R5Dr-ltepPnsoGywG1CmDunBVmqOB9Gahjg6mjRXuA7zAa5pW5uIro8tcX7P-zfxuV5WtPxvW8IuPAfkyd3-iXPARW-g3rhZm_bAL6ZYgdiGRvDVPG-4CPQKfVBXTF7u/s400/P1010215.JPG" style="cursor: move;" width="400" /></span></b></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtvb8LortEx-4PZfYcIa7J2aiUyUsnwXaT81mp8FNhLes1NvS_ZCw9mXZaprNPSdBXCQtyY8syft6HCcpfcJmp4ansYJtSF5Vr4bQ3D-Y9x8fSApjUNFrlyZJVViTgyQe_s6Nl6WiPxe3/s1600/P1010207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtvb8LortEx-4PZfYcIa7J2aiUyUsnwXaT81mp8FNhLes1NvS_ZCw9mXZaprNPSdBXCQtyY8syft6HCcpfcJmp4ansYJtSF5Vr4bQ3D-Y9x8fSApjUNFrlyZJVViTgyQe_s6Nl6WiPxe3/s400/P1010207.JPG" style="cursor: move;" width="400" /></span></b></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">7. There are some really cool galleries. We found this one just off the main Square in St.Tropez. The Sculptures were very cool and made me smile just looking at them. Im trying to find the artists name so will update in due course! </span></b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir09IuJBlATaATDxgwbZThne7SQ3H0sOkJQncF29wBUkQ0jIxDDbF183qP6PYNSr2g7-WTT48022pY46QGajwP_EduPgCftw7hxPOROZrm-R9_Knp6hcFluhRSR3C7WcXwDnylH08OC4oo/s1600/P1010187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir09IuJBlATaATDxgwbZThne7SQ3H0sOkJQncF29wBUkQ0jIxDDbF183qP6PYNSr2g7-WTT48022pY46QGajwP_EduPgCftw7hxPOROZrm-R9_Knp6hcFluhRSR3C7WcXwDnylH08OC4oo/s400/P1010187.jpg" width="300" /></span></b></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60_afYtz63m3getgxx35x_4E7A6UImAxwjVv_mGBD6Y2N_Whd9BaO5ljfU6nysKYDDH9LdQonaa3KhqzY2T1VwIMR_n34xPI_THmSfdFDJeLGKoXkrxgqawNTaVKtipNWr-kL4tiSWDmN/s1600/P1010184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60_afYtz63m3getgxx35x_4E7A6UImAxwjVv_mGBD6Y2N_Whd9BaO5ljfU6nysKYDDH9LdQonaa3KhqzY2T1VwIMR_n34xPI_THmSfdFDJeLGKoXkrxgqawNTaVKtipNWr-kL4tiSWDmN/s400/P1010184.jpg" width="300" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8. The Market is every Saturday and is foodie heaven.</span></b></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsDD8_hCbEwrvjPazjipbd4HHvN8DHbTy6ESI9-cC3E9KBJWU7xWy_26bKI_FJIsoqPhleWLODQVA3urnGlP2kAPKA2Cge2O4GpdKwbMbUdW_B7LT18o7gmM3RLeVNBJ5SnWd0BQN7AGh/s1600/P1010294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsDD8_hCbEwrvjPazjipbd4HHvN8DHbTy6ESI9-cC3E9KBJWU7xWy_26bKI_FJIsoqPhleWLODQVA3urnGlP2kAPKA2Cge2O4GpdKwbMbUdW_B7LT18o7gmM3RLeVNBJ5SnWd0BQN7AGh/s400/P1010294.JPG" width="400" /></a></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UYdxFk_zFnPD3sRuxGutlECTku4kaW1gyAk-55l75uvKe2f9-I47dKqTq3KCirXXG_jiIDcc7ScF7Mvgr7RPYa2dExdBhitiJN30-6SYskKsqo9Z9ghuUVgA9TVfRiMrEGI3ZCZwPYH/s1600/P1010303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UYdxFk_zFnPD3sRuxGutlECTku4kaW1gyAk-55l75uvKe2f9-I47dKqTq3KCirXXG_jiIDcc7ScF7Mvgr7RPYa2dExdBhitiJN30-6SYskKsqo9Z9ghuUVgA9TVfRiMrEGI3ZCZwPYH/s400/P1010303.jpg" width="300" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1UYdxFk_zFnPD3sRuxGutlECTku4kaW1gyAk-55l75uvKe2f9-I47dKqTq3KCirXXG_jiIDcc7ScF7Mvgr7RPYa2dExdBhitiJN30-6SYskKsqo9Z9ghuUVgA9TVfRiMrEGI3ZCZwPYH/s1600/P1010303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Fov_Wgo6pMXxWI-Rr33JxvF5HFWPJMERQhrnU4COZgWyimqAY4xdXKT1LF9kia17XEJ-hZhdd6K6p824sxwAr6WvxGjerytGlCokfn5R29b1JxqGAvE5xTSY-yorAdQfm29jWV0X6RKz/s1600/P1010316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Fov_Wgo6pMXxWI-Rr33JxvF5HFWPJMERQhrnU4COZgWyimqAY4xdXKT1LF9kia17XEJ-hZhdd6K6p824sxwAr6WvxGjerytGlCokfn5R29b1JxqGAvE5xTSY-yorAdQfm29jWV0X6RKz/s400/P1010316.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8. Then of course there are the cars. This AC Cobra is the most beautiful car I've ever seen...and it had a disabled badge, bet the owner was a legend!</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D25mJIR7boCalavf4MeJYur3h14xaHukq2XY5LFMARGfPbZs3Ti6E2kiIvp-BG59SKS3NPhF0R35tgQR9n3J08mMIDRjoXJrJcjbKtuziiLPgAz3RYzs3yU9yI8bqQf9i3HjcrSb2YJQ/s1600/P1010261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D25mJIR7boCalavf4MeJYur3h14xaHukq2XY5LFMARGfPbZs3Ti6E2kiIvp-BG59SKS3NPhF0R35tgQR9n3J08mMIDRjoXJrJcjbKtuziiLPgAz3RYzs3yU9yI8bqQf9i3HjcrSb2YJQ/s400/P1010261.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIc3DB3L1sNdF8DQgS6q7g_hf2_6Nta3y0mfa0Az71orFW20mOz9OeMuM4maxRZ1mGh0-zvPSPY1XAfUhlooLf8SMxHG5brQvncpbX2uv4WRw4ZExJEHSjxL_iNd1fLvOX0pCyyrYTL7l/s1600/P1010259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIc3DB3L1sNdF8DQgS6q7g_hf2_6Nta3y0mfa0Az71orFW20mOz9OeMuM4maxRZ1mGh0-zvPSPY1XAfUhlooLf8SMxHG5brQvncpbX2uv4WRw4ZExJEHSjxL_iNd1fLvOX0pCyyrYTL7l/s400/P1010259.JPG" width="400" /></span></b></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">10. And finally...the glamour. I saw this photo when I was out there and loved it, true glamour Girl, Francoise Hardy</span></b>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWPd66grbuUflLqiCASUbmcX1Bpp2dt04zwYWh-C1s1qEpOCUJIWanQntAWB9EvZujZqVGrNnUiIBMdWnx8ZVHcoD48E_D97D9yrRnTH69_dMi6WH6epcLDk9XqNlOLR3o7zDPlrpv2za/s1600/francoise_hardy_210_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWPd66grbuUflLqiCASUbmcX1Bpp2dt04zwYWh-C1s1qEpOCUJIWanQntAWB9EvZujZqVGrNnUiIBMdWnx8ZVHcoD48E_D97D9yrRnTH69_dMi6WH6epcLDk9XqNlOLR3o7zDPlrpv2za/s400/francoise_hardy_210_2.jpg" width="218" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-67280342213337817122011-05-23T07:42:00.000-07:002011-05-23T07:42:30.257-07:00Summer Menu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOI7VLeUICqz3P2Ir-Nqs1o2wPekqTZaD3vCvMsta4gMw581dbfCNdFhgmptvr1ApOvdTfYdwet0ucHpxOGvCv6FGuHOYJ_7f782LCkU4lsJ9BRCakelQoqRYz2bd36FyWW66LVObqpWf/s1600/Summer+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOI7VLeUICqz3P2Ir-Nqs1o2wPekqTZaD3vCvMsta4gMw581dbfCNdFhgmptvr1ApOvdTfYdwet0ucHpxOGvCv6FGuHOYJ_7f782LCkU4lsJ9BRCakelQoqRYz2bd36FyWW66LVObqpWf/s1600/Summer+2011.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-68823732061019443102011-05-10T03:08:00.000-07:002011-05-10T03:08:43.844-07:00Peppa Pig Party<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Loved catering for the a 2 year old Peppa Pig themed party. Ate way to many marshmallows whilst preparing though!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Kiddies Food</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SF_aGpS8saQKTnLzhGpJTH8d_ZboaFGfisxh2IRfq2ia1hrKURYe8tw2CILp98DSOsYZ5lwhqXxKWrOIVDuZAYrbaWoaQfgekKo3k_V1vHR83qdyyaXeT3ck953i-q9aR0fKMJ0EGpyc/s1600/P1010034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SF_aGpS8saQKTnLzhGpJTH8d_ZboaFGfisxh2IRfq2ia1hrKURYe8tw2CILp98DSOsYZ5lwhqXxKWrOIVDuZAYrbaWoaQfgekKo3k_V1vHR83qdyyaXeT3ck953i-q9aR0fKMJ0EGpyc/s640/P1010034.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And Something for the adults...</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SF_aGpS8saQKTnLzhGpJTH8d_ZboaFGfisxh2IRfq2ia1hrKURYe8tw2CILp98DSOsYZ5lwhqXxKWrOIVDuZAYrbaWoaQfgekKo3k_V1vHR83qdyyaXeT3ck953i-q9aR0fKMJ0EGpyc/s1600/P1010034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWZGHHWocwQVPmGQ-KS72IjL8i0KgctSESTgkHxyd7PrkoJYPGcF9sp5KJb9FpGWfBAjWHQiLoZ7KHa_qUVwehhzIhLVJM-uULaTXQs1Oa4KQr-qp7mOYKOFfAKadqjRPzArAH8hKgXL2/s1600/P1010024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWZGHHWocwQVPmGQ-KS72IjL8i0KgctSESTgkHxyd7PrkoJYPGcF9sp5KJb9FpGWfBAjWHQiLoZ7KHa_qUVwehhzIhLVJM-uULaTXQs1Oa4KQr-qp7mOYKOFfAKadqjRPzArAH8hKgXL2/s640/P1010024.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje1wt-56KG-oZd8qsLjUz2kVK6wcjhVBvJWzSBKsnKoStVIr1e0vEMK1AVLSQWxDJ-EWOAesHw17ISK0qDEIzlXsobzb37PmkRXdKjsekLtHroLj4YC3rCTR5eZll-7TJkD5LqEXpWYAh/s1600/P1010041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje1wt-56KG-oZd8qsLjUz2kVK6wcjhVBvJWzSBKsnKoStVIr1e0vEMK1AVLSQWxDJ-EWOAesHw17ISK0qDEIzlXsobzb37PmkRXdKjsekLtHroLj4YC3rCTR5eZll-7TJkD5LqEXpWYAh/s640/P1010041.JPG" width="640" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-28932184258701536512011-05-06T02:28:00.001-07:002011-07-27T14:16:17.258-07:00Just ate this and bought these to cure my hangover!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitenFLlXS7dnKGYltgKK5WNxXb41xPvqpOLeUmKUHJlJtIsqNvhkkVBKipDZNsNLPMgMV_Gtf6p3a8oO4kB9Y54kkTO03ynMYSsVdunMV3MCPVGIsXOnEDAOkN0AUIyiQrgmLuq-TyFRDk/s1600/P1000976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitenFLlXS7dnKGYltgKK5WNxXb41xPvqpOLeUmKUHJlJtIsqNvhkkVBKipDZNsNLPMgMV_Gtf6p3a8oO4kB9Y54kkTO03ynMYSsVdunMV3MCPVGIsXOnEDAOkN0AUIyiQrgmLuq-TyFRDk/s400/P1000976.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGn9jubVT8vDLx54jfubmm011lNiZ5scpsGsRlIzTnmy4es-Ypf9k2krhHiGWo-kV3MSnp8Uo1HrI5efaWdi3u7HEAfOOofrXFXq3w873caEfBVIlMym5mXxpBztX5cgt0WQAYCG_2Dby/s1600/SUPERGA_2750_COTU_CLASSIC_1303297572_GS000010U-958-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGn9jubVT8vDLx54jfubmm011lNiZ5scpsGsRlIzTnmy4es-Ypf9k2krhHiGWo-kV3MSnp8Uo1HrI5efaWdi3u7HEAfOOofrXFXq3w873caEfBVIlMym5mXxpBztX5cgt0WQAYCG_2Dby/s400/SUPERGA_2750_COTU_CLASSIC_1303297572_GS000010U-958-3.jpg" width="400" /></a></div><span class="Apple-style-span" style="color: #444444; font-family: Arial, 'Helvetica Neue', sans-serif; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 19px;"><br />
</span></span>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-52633845967823379402011-05-05T07:01:00.000-07:002011-07-25T09:20:31.230-07:00Pork Medalions with Mustard Mash, Cabbage, Apple and Mushrooms.I<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> love Pork, every bit of the pig is delicious. Hand me a pork and apple sausage, some pork crackling, a juicy pork chop and some black pudding on the side and ill be a pretty happy, chubby little girl. I do however, struggle with the how to cook pork properly. Can it be a little bit pink? How do you keep it moist? etc etc. </span></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I discovered its an on going debate about the best way to cook Pork, back in the day Pork was routinely overcooked in order to avoid food-bourne illness's but the risk these days in minimal and as long as the pork is cooked to medium rare at 145 degrees the harmful bacterias are killed. It's becoming a trend in restaurants at the moment to cook it medium rare but i have to say, it doesn't feel right eating it this way and the texture of the meat is just better served at medium. </span></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Keeping the moisture in can be tricky but my tip is to always buy good quality pork and to continually bast the pork when cooking. </span></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So after learning all this I thought I would put it to the test and create my idea of a heavenly dinner, although it looks a bit posh, it was only a Tuesday night TV dinner! mmmmm</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw65ZmnRJJFmTwtG6_HU05nw9s1E4IY9UffD-cVzXgKD2hSD6nmYkGAhJ7Bc0h1bEEagcLA8lRmzpajjL32a8QZ40PzbdZH29oxfPvMVZKOr3Df4uGoZ9_MG1I-oO8RSaazRWmzJp4dhw0/s1600/P1010021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw65ZmnRJJFmTwtG6_HU05nw9s1E4IY9UffD-cVzXgKD2hSD6nmYkGAhJ7Bc0h1bEEagcLA8lRmzpajjL32a8QZ40PzbdZH29oxfPvMVZKOr3Df4uGoZ9_MG1I-oO8RSaazRWmzJp4dhw0/s640/P1010021.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pork Medalions with Mustard Mash, Cabbage, Apple and Mushrooms. </span></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 x Pork Medallions</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 x White Cabbage </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sliced</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 x Apple p</span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">eeled and diced</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 x Leeks f</span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">inely choppe</span></span></i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">d</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 x Clove of Garlic f</span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">inely Chopped</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">150g x Chestnut Mushrooms </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sliced</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">150g x Shitake Mushrooms </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sliced</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">about 10-15 Sage Leaves</span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> roughly chopped</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">300g x Maris Piper Potatoes </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">peeled and quartered</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">30ml x Double Cream</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">30ml x Milk</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tsp French Mustard</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Big knob/two big knobs of butter</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put the potatoes in cold water and bring to the boil. Whilst they're cooking Fry the mushrooms in a little olive oil and add half the sage leaves. Cook them for about 3-4 minutes until golden then move them to the side of the pan and place the pork medallions in the middle. Fry on each side for about 3-4 minutes until golden brown and ever so slightly pink in the middle.Throw in the rest of the sage, a knob of butter, turn the heat off and leave to the side. </span></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meanwhile, fry the leeks and apple in a pan for about 3-4 minutes on a medium heat. In a separate pan boil the cabbage in a little boiling water for 1 minute until slightly softened, then add the cabbage to the leek and apple mix and season. When the mash is done, drain and and mash with the cream and butter. Then bring it all together either in a fancy or rustic way! Enjoy with a glass of merlot or a glass of cold cider! </span></span></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-10305996391746592862011-05-04T03:08:00.000-07:002011-07-27T14:14:44.153-07:00Seabass with French Bean, Hazelnuts and Orange Zest Salad. Perfectly Healthy and super Summery!<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whenever I'm in need of a quick health kick, I always turn to a trusty piece of Seabass - it helps that its delicious too! I'm also desperately trying to cut out evening carbs in order to squeeze my rather squidgy bum into a bikini next week! Its a great dish because its light and super healthy but also full of flavour and will certainly satisfy you. </span></span><br />
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<b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Seabass with French Bean, Hazelnut, Cherry tomato and Orange Zest Salad</span></span></b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">.</span></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 x Seabass Fillets</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A drizzle of Olive Oil and a little knob of butter</span></span><br />
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<b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For the Salad</span></span></b><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Zest of 1 Orange and a squeeze</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Half a garlic clove</span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> finely chopped</span></span></i><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cherry Tomatoes </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">chopped in half</span></span></i><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A handful of Hazelnuts </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">crushed</span></span></i><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">French Beans</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A drizzle of olive oil</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pop the beans in some boiling water for 2-3 mins, drain and place in a large mixing bowl. Place all the salad ingredients in the bowl and mix with hands. Season well with lots of good sea salt and pepper! </span></span><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a frying pan, heat the olive oil on a medium to high heat, then place the Seabass skin side down, season. Cook for about 3 minutes and then turn the heat down slightly and add the knob of butter. Cook for a further minute, then flip over and cook for a final 30 seconds. </span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serve and enjoy! </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nYlVS1JPIZOyUhm-Abyv2Jm2Plprtb_rwwY1_BGFwv4arATOKmdhiK__iftlL6-mC7CZwhsyjA2rAyxwAlWqYkxo_KYsUeSPci-EHzKzHDi2WKuiU2UAJsCGx4dZRPERbxHdvtb9qfa6/s1600/P1000994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nYlVS1JPIZOyUhm-Abyv2Jm2Plprtb_rwwY1_BGFwv4arATOKmdhiK__iftlL6-mC7CZwhsyjA2rAyxwAlWqYkxo_KYsUeSPci-EHzKzHDi2WKuiU2UAJsCGx4dZRPERbxHdvtb9qfa6/s640/P1000994.jpg" width="370" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnc_hx9a4H0U05inOYD33T-zBEYsk-1HFABA4XXvqswdZkyhYb8DYD7GBpEVqbKnEs8PMUYO8Qa3ohEP7IVk8_duG3PmSFfNOvu8iALdJTwZ8z4g4iJm4cOdMw2BKNYHbqCPiR56QzbD4n/s1600/P1000997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnc_hx9a4H0U05inOYD33T-zBEYsk-1HFABA4XXvqswdZkyhYb8DYD7GBpEVqbKnEs8PMUYO8Qa3ohEP7IVk8_duG3PmSFfNOvu8iALdJTwZ8z4g4iJm4cOdMw2BKNYHbqCPiR56QzbD4n/s640/P1000997.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com1tag:blogger.com,1999:blog-7617936985142875089.post-56754797729054471882011-04-29T06:02:00.000-07:002011-07-25T09:20:52.283-07:00Breakfast in a little pot - Tomato and Pancetta Pipkin!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8xCVpaJyuja5Ta35mToTSya4wX8q2HURvr-DS8DouqN26a2v7Mryul_ddYCa423VE7CU7g594viUxcH8ktpoSDFQ9QF3XkCjhyphenhyphens9KcxP7F7RHMNS1OJW1BO_7WuWFPtDa_KB6JjgctkW/s1600/P1000967.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8xCVpaJyuja5Ta35mToTSya4wX8q2HURvr-DS8DouqN26a2v7Mryul_ddYCa423VE7CU7g594viUxcH8ktpoSDFQ9QF3XkCjhyphenhyphens9KcxP7F7RHMNS1OJW1BO_7WuWFPtDa_KB6JjgctkW/s1600/P1000967.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8xCVpaJyuja5Ta35mToTSya4wX8q2HURvr-DS8DouqN26a2v7Mryul_ddYCa423VE7CU7g594viUxcH8ktpoSDFQ9QF3XkCjhyphenhyphens9KcxP7F7RHMNS1OJW1BO_7WuWFPtDa_KB6JjgctkW/s1600/P1000967.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A Pipkin is a baked egg with cream and butter. I like to add pancetta and cherry tomatoes to make a little mini breakfast in a pot! It's the tastiest, easiest way to cook breakfast! </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 200 degrees. Simply fry some pancetta in a pan until golden, then add cherry toms (cut in half) and fry for about a minute. Then pop in a ramekin, crack open an egg on top, fill with cream (about a tbsp), add a knob of butter if you want, sprinkle with pepper and place in the oven for about 7 minutes. Serve with toast.</span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8xCVpaJyuja5Ta35mToTSya4wX8q2HURvr-DS8DouqN26a2v7Mryul_ddYCa423VE7CU7g594viUxcH8ktpoSDFQ9QF3XkCjhyphenhyphens9KcxP7F7RHMNS1OJW1BO_7WuWFPtDa_KB6JjgctkW/s1600/P1000967.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8xCVpaJyuja5Ta35mToTSya4wX8q2HURvr-DS8DouqN26a2v7Mryul_ddYCa423VE7CU7g594viUxcH8ktpoSDFQ9QF3XkCjhyphenhyphens9KcxP7F7RHMNS1OJW1BO_7WuWFPtDa_KB6JjgctkW/s640/P1000967.jpg" width="640" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkKVwPDQm86W4OsK-MGGQYZG7wg_ahEQ6JPOIotzb4zQXwwipBvE7lcwXfIMEIsiNOh9NtV-BBomZmZZ_CvqU2OwxybE1NI02XdZinaMZU1td3T-JzXiFG6EMBT9tCQ3D_0Ib14v1TbUj/s1600/P1000974.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkKVwPDQm86W4OsK-MGGQYZG7wg_ahEQ6JPOIotzb4zQXwwipBvE7lcwXfIMEIsiNOh9NtV-BBomZmZZ_CvqU2OwxybE1NI02XdZinaMZU1td3T-JzXiFG6EMBT9tCQ3D_0Ib14v1TbUj/s640/P1000974.jpg" width="640" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-71529479987378693332011-04-29T01:57:00.000-07:002011-07-25T09:21:19.988-07:00Passion Fruit and Berry Pavlova...the taste of Summer!<div class="" style="clear: both; text-align: left;">Pavlova is, without a doubt, one of my all time favourite puds - you just cant go wrong with Meringue, Passion Fruit and Berries! The great thing about pudding is that it can be served at a dinner party or popped in a jar and eaten at a picnic, either way its always a crowd pleaser! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JRvcCapBjIw97c8vEiIZg6CqRaya4G51qVuZ5Sac6ASiP2NSJlasfyndavVeJPqclhEmfZv3EbtGyFTwSl-fTq1snj-vYIWbTbdGQinqHBslvM7G9VhOgqOaONcrgawDJR1yd7g-VIbz/s1600/P1000951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JRvcCapBjIw97c8vEiIZg6CqRaya4G51qVuZ5Sac6ASiP2NSJlasfyndavVeJPqclhEmfZv3EbtGyFTwSl-fTq1snj-vYIWbTbdGQinqHBslvM7G9VhOgqOaONcrgawDJR1yd7g-VIbz/s640/P1000951.jpg" width="480" /></a><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG32JT0xjskZwWNwSxbqyYhCIBdbZVwC1-v7cZdhZTjPV3M6-3mEG3N_kEW9mMCJkfeFpUHf07WrPIKtevOCYDtvT4HwMdEFnrHaWTlPC0K0STo4jXAQWllI2UhL2MxMuUDpsDYURhc2P/s1600/P1000961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG32JT0xjskZwWNwSxbqyYhCIBdbZVwC1-v7cZdhZTjPV3M6-3mEG3N_kEW9mMCJkfeFpUHf07WrPIKtevOCYDtvT4HwMdEFnrHaWTlPC0K0STo4jXAQWllI2UhL2MxMuUDpsDYURhc2P/s640/P1000961.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meringue</span></span></b></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 Free range egg whites</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">half tsp lemon juice</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100g caster sugar</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">75g Icing sugar and a bit extra for dusting</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat the oven to 120 degrees. Whisk the eggs white with an electric whisk on full speed for 1 min. Gradually whisk in the caster sugar and the whisk again on full speed for about 3 minutes until the peaks are shiny and stiff. Then, very gradually, add in the icing sugar with a spatula. Drop four large dollops onto a lined baking tray, dust with the icing sugar and pop in the oven for two hours. </span></span></div><div class="" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fruit </span></span></b></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100g Strawberries, hulled and halved</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100g Raspberries</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">50g Blackberries</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">50g Blueberries</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g caster sugar</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">half tsp lemon juice</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 x Passion fruits</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once washed, place all the berries in a bowl with the sugar and lemon juice, cover and refrigerate until you need to assemble the pudding. The passion fruit is just drizzled on top at the end so don't mix it in with the berries!</span></span></div><div class="" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coulis</span></span></b></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200g Raspberries</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">20g Caster Sugar</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Puree the raspberries and sugar in a blender, the sieve and again pop in the fridge until it is needed. </span></span></div><div class="" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put it all together</span></span></b></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once the meringues are baked to a light blond colour, they should be hard on the outside and soft on the inside, remove them from the oven and allow to stand for 30 mins. The put on a pretty plate, and arrange the fruit around the meringue, drizzle with the passion fruit and the coulis. If you are taking it to a picnic, simply layer up the meringue, fruit and coulis, don't add too much coulis though as it may make your meringue a bit wet!</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdQemvSvMVMrnz4AL0XCg9fdj3uIFChy_EhSqv2pVt_1rjLBfurod0SXYMpH7wFs_MLgwi4O2BAJRB-WltOjp3ARBOggV3-QF6F68FyJjTrsDSBvbsC1VkKmOYx_Bw7UmR-A6hGyZzl01/s1600/P1000907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdQemvSvMVMrnz4AL0XCg9fdj3uIFChy_EhSqv2pVt_1rjLBfurod0SXYMpH7wFs_MLgwi4O2BAJRB-WltOjp3ARBOggV3-QF6F68FyJjTrsDSBvbsC1VkKmOYx_Bw7UmR-A6hGyZzl01/s640/P1000907.jpg" width="640" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsG32JT0xjskZwWNwSxbqyYhCIBdbZVwC1-v7cZdhZTjPV3M6-3mEG3N_kEW9mMCJkfeFpUHf07WrPIKtevOCYDtvT4HwMdEFnrHaWTlPC0K0STo4jXAQWllI2UhL2MxMuUDpsDYURhc2P/s1600/P1000961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNnvlJi_WOTiwSbGe7OufrxYHZSJdpkyHJ3L5Fq7WfrlG22ccbJ6E9Qzs8hI0y5SK8wGCuKBuh_Se2jUZp40V2Li2Ujuuk7sPzfxv6T20PJ5tYTSO5_RI5tfENq5qxEucOFlwRLjClW9o/s1600/P1000950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNnvlJi_WOTiwSbGe7OufrxYHZSJdpkyHJ3L5Fq7WfrlG22ccbJ6E9Qzs8hI0y5SK8wGCuKBuh_Se2jUZp40V2Li2Ujuuk7sPzfxv6T20PJ5tYTSO5_RI5tfENq5qxEucOFlwRLjClW9o/s640/P1000950.jpg" width="640" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-6037188722264355852011-04-27T08:50:00.000-07:002011-07-27T14:15:21.099-07:00No time to make a picnic? Knock up a quick Pesto Pasta and eat Al Fresco!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">I set myself one task for this weekend - to create 'the mother of all picnics'. My picnic would include homemade sausage rolls, homemade scotch quails eggs, mini quiches, cheese magic wands, cherry and mozzarella skewers the list goes on and it was going to be a true feast. However, as per usual, time got the better of me. So my tummy and blog will have to wait until this Thursday where i have already allotted 3 hours prep time for my perfect picnic.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">So instead of creating my picnic, I had about an hour to knock up some late lunch for Ed and I, catch the last rays of sunshine, pack my bags and head back to London town. I decided to cook an old favorite of mine, it's a great dish as its perfect all year round and your can always improvise a bit with the ingredients you have.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccO4wrMtdpZmVd_qUzUprbvVwLO5c9DeHhm5dNjRip6MjSCyVUPcmmnmNTv-awIq9jb18dp4qw-ffNqbbucEKskUWkABujkZRVhDAOAxOPiMNjqlVK463-qBasbpXgVtlh03tol-_zXlj/s1600/pesto+pasta+2bw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccO4wrMtdpZmVd_qUzUprbvVwLO5c9DeHhm5dNjRip6MjSCyVUPcmmnmNTv-awIq9jb18dp4qw-ffNqbbucEKskUWkABujkZRVhDAOAxOPiMNjqlVK463-qBasbpXgVtlh03tol-_zXlj/s400/pesto+pasta+2bw.jpg" width="400" /></span></span></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkpzYscyeBCHxgJA5irdOFpsaW2nYKVOgXx-j_XCRQSAnvlCifhiBIZPKnfcxcyCyJ6GVBm2ZFwlyMn0mHW6YmvidOC7sJhb4gDFOZG1sURgZ8R1gRVwic6dbaHfDmplqN14-8ubaBEuZ/s1600/pesto+pasta1crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkpzYscyeBCHxgJA5irdOFpsaW2nYKVOgXx-j_XCRQSAnvlCifhiBIZPKnfcxcyCyJ6GVBm2ZFwlyMn0mHW6YmvidOC7sJhb4gDFOZG1sURgZ8R1gRVwic6dbaHfDmplqN14-8ubaBEuZ/s400/pesto+pasta1crop.jpg" width="400" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: auto;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Homemade Pesto Pasta with Chicken, Cherry Tomatoes, Red Peppers, Asparagus and Parmesan. </span></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Homemade Pesto:</span></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">You can easily buy pesto but you just cant beat making a homemade one. Its brighter, fresher and fun to make so give it a try!</span></span></i><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">A good bunch or two of fresh Basil </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">(remove all the leaves from the stalks)</span></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #333333; font-weight: normal; line-height: 16px;"><strong></strong></span></b></div><b><strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;">1 garlic clove<br />
25g (1 oz) pine nuts<br />
About 125ml (4 fl oz) olive oil<br />
4 tbsp freshly grated pecorino piccante cheese<br />
4 tbsp freshly grated Parmesan<br />
Salt to taste</span></span></span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;">Pop all the ingredients in a food processor. You'll know when to stop...</span></span></span></span></strong></b><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">For the Pasta:</span></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">500g Dried Pasta</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3-4 Chicken Breasts </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">cut into chunks</span></span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">200g Asparagus Tips</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">150g Cherry Toms</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 Red Peppers</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Parmesan </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">(dont buy pre grated parmesan, its not cool!! Try and get good quality stuff, its makes a lot of difference and is well worth it!)</span></span></i><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">tsp lemon juice</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Wild Rocket</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Pop the pasta into a pan of boiling water. Lightly Fry the chicken in a little olive oil for about 8 mins until golden. When the pasta is 2 minutes off being cooked, pop the asparagus into the pan with it. Once cooked, drain and leave to one side. Add the cherry toms and red peppers to the chicken and cook for a further 2 minutes. Then put the pasta and asparagus in the frying pan with the other ingredients and add the pesto. Turn the heat off (the heat from the pasta will heat up the pesto enough!) add a little knob of butter and a squeeze of lemon juice. Season with lots of pepper (but no salt as the parmesan and pesto will be salty already.) Serve with Wild Rocket, sprinkle with more grated parmesan, grab some sun and enjoy! </span></span>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-62428163131517128362011-04-26T07:09:00.001-07:002011-04-26T07:09:06.450-07:00Follow my blog with bloglovin<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: 11px; white-space: pre-wrap;"><a href="http://www.bloglovin.com/blog/2537608/lilys-lovely-bites?claim=379jb6cbbk9">Follow my blog with bloglovin</a></span>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0tag:blogger.com,1999:blog-7617936985142875089.post-83931128583758729492011-04-21T04:10:00.000-07:002011-04-21T04:10:43.623-07:00Happy Easter. Im very Eggcited for chocolate!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTm1RbckzsKJVKeO3HemlfsP1gtV24ZZZ42zj6oiVLu4lTFoyw0kNcXbWlqD787ks84H6YNcg8o4XlA1RSxzYSF5rg2OwcEfLOHdkdDp49iYzJJqd8nQW53gmB3_YDz1iSeencDNIPOY7I/s1600/Easter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTm1RbckzsKJVKeO3HemlfsP1gtV24ZZZ42zj6oiVLu4lTFoyw0kNcXbWlqD787ks84H6YNcg8o4XlA1RSxzYSF5rg2OwcEfLOHdkdDp49iYzJJqd8nQW53gmB3_YDz1iSeencDNIPOY7I/s400/Easter.jpg" width="400" /></a></div>Lily's Lovely Biteshttp://www.blogger.com/profile/17747168647254054166noreply@blogger.com0