tag:blogger.com,1999:blog-30111426204769409682024-02-19T15:36:18.611+00:00Craftilicious - The Crafty CookThe cookbook addicted, foodie side of meTara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3011142620476940968.post-21930609023695848942013-09-24T12:45:00.001+01:002013-09-24T12:45:45.503+01:00Northern Food<div dir="ltr" style="text-align: left;" trbidi="on">
I don't know about you - but I often feel a bit "cut off" from the exciting world of food blogging I read about from all the food bloggers I follow in "that London" where all the exciting stuff seems to happen and the bloggers seem to know each other and connect all the time. Being in Sheffield often feels like being in the wilderness when you see all the exciting stuff they get up to.<br />
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So, I was really thrilled when I came across Foodie Sarah's blog <a href="http://www.foodiesarah.com/">http://www.foodiesarah.com/ </a>and her very handy thank you <a href="http://www.foodiesarah.com/northern-food-bloggers-mapped-2/">Northern Food Bloggers Mapped</a> page where she highlights all the food bloggers she knows about in our area<br />
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It came in very handy when I wanted recommendations for eateries in Manchester as I looked at some of the bloggers she has on the map and picked out a couple of places to try.<br />
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Sarah is looking to add to the map - so I sent my details and am now proudly one of the little flags for Sheffield ;-) So if you blog about food and/or want to make connections "up north" then pop her an email and add yourself to the map too.<br />
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Thanks Sarah ;-)<br />
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Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com1tag:blogger.com,1999:blog-3011142620476940968.post-58015129817319626232013-07-24T23:57:00.000+01:002013-07-28T23:57:52.734+01:00Lunch at Fischers, BaslowIt was my husband's birthday today, so we had a special treat and went for lunch at the Michelin starred <a href="http://www.fischers-baslowhall.co.uk/">Fischer's</a> restaurant in Baslow in the heart of the Peak District. It was our first visit, but definitely won't be our last. I felt a bit too self-conscious to get my phone out to photograph the food, so you'll just have to make do with this photo of me on the lawn after lunch as we had a look around the garden - including the walled kitchen garden from where some of the produce are sourced.<br />
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The food was just as you would expect from a Michelin starred restaurant - not that we have a huge amount of experience of them - but it was superb - well thought out (a limited lunchtime menu so broad appeal) with excellent service to match.<br />
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We started with an appetiser whilst making our menu choices - a dish of elegant long radish's with a lemon and herb dip. It was delicious - very mild flavour from the radish but perfect for the context in which it was served.<br />
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When we made our booking, I was asked if we had any food intolerances - my husband doesn't like cheese or nuts - he has no allergies but just doesn't like the taste of either (although we're working on the cheese thing and he'll do mozzarella and haloumi now!) When I bread basket arrived I noticed it was different to those on the other tables which had 2 slices and 2 rolls - ours had 3 slices and 1 roll - when our bread was explained to us I was pleased to note that they'd given him sourdough instead of the hazelnut and raisin roll that I had but this was different to the two slices of black treacle and spelt we both shared so they had gone to the trouble of giving him an alternative to the nut loaf which I thought was a very thoughtful touch. As with all the service throughout the meal this was done without fuss.<br />
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We then received a surprise pre-starter - a BLT in a glass - layers or tomato jelly (really intense flavour) topped with bacon cream and a lettuce foam - I really have no idea how they made lettuce taste so vibrant and well, lettucy! It was perfect for a hot sunny day.<br />
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Then our starters - I chose goats cheese panacotta with heirloom tomato salad - which went perfectly with the treacle and spelt bread. The panacotta was more like a cream cheese than anything but very delicious and the tomato salad with basil oil and balsamic drizzle the perfect partner. My husband opted for belly pork with a miso glaze and peanut dressing - they were happy to provide it without the peanut and gave him extra crackle in return which put a big smile on his face as it was super light and very crispy.<br />
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For mains my husband opted for salmon with peas a la francaise and a herb veloute whereas I took the vegetarian option of crispy aubergine cannelloni with carrot and cumin sauce. The salmon dish was light and fragrant nestled on top of a bed of sliced potatoes - the only down side was my husband felt there was little too much sauce. My dish was really intriguing - I think the cannelloni was potato sliced on a vegetable sheeter and then confit or poached before rolling around the aubergine filling and then being coated in a crispy crumb - it was divine however it was cooked - although a tad greasy in the very centre. It was served with the sauce on a bed of lentils with a selection of vegetables - one of which I couldn't place the flavour of - sort of firm like a potato and white but with a more fragrant almost pear-like flavour but not quite. I asked the waiter and was told it was salsify which explained why I didn't recognise it as I've never eaten it before - it was a great new taste though so I will buy some next time I see it.<br />
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My husband found the desserts a little more challenging - he's not big on soft fruits and we're in the middle of soft fruit season so they featured heavily. He opted for apricot and verbena gazpacho with curd ice cream and asked for the hazelnuts on it to be omitted - again they said that wouldn't be a problem. It was a delicious dessert - they even checked if he was OK with the curd ice cream in case it was too cheesy for him - it wasn't. The verbena soup was intense and really interesting. I opted for cherry and almond torte with vanilla ice-cream which was delicious but not nearly as interesting as the other courses. We may have to opt for the dessert special next time as I was very envious of the table next to us who had it - the whole table has to take the special but you get a taster of several of their desserts that way.<br />
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We took coffee and chocolates in the lounge - their homemade chocolates were really exciting too - blackcurrant and lovage jelly which were a taste explosion and a cumin salted caramel in a dark chocolate shell which were just perfect with the strong coffee.<br />
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All in all the best lunch we've ever eaten and at £66 including drinks, not nearly as expensive as I'd thought before booking. We will be back - and soon!<br />
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Here's the birthday boy on the lawn after lunch - full and happy in the sunshine.<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-66669523606265351312013-05-20T20:21:00.001+01:002013-05-20T21:43:23.972+01:00Making meat go further<div dir="ltr">
Vegetarianism is unlikely to ever feature in our house - my husband is definitely a carnivore and to be honest I'm almost as big a meat fan as he is. But with the ever increasing prices in the supermarket I am trying to make the most of the meat we buy these days. We had a really nice brisket of beef for Sunday lunch yesterday which at just over £8 for a small piece was expensive enough that it needed to do two meals but by the time I'd carved it there were only a couple of slices left. Determined not to be defeated I set about to come up with something to stretch it and hit upon beef rissoles - basically meatballs but made with cooked meat not mince. </div>
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Blitz the meat in a processor add a shallot, some capers, black olives, parsley and some fresh breadcrumbs (half the amount of meat) and bind without enough beaten egg to just bring it all together. Make into walnut sized balls and carefully shallow fry. In this case 2 slices of leftover meat that would have only just made a sandwich for one made 14 decent meatballs. </div>
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Serve with spaghetti and your favourite sauce - in this case caramelized onion and sherry vinegar with tomatoes. </div>
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Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com2tag:blogger.com,1999:blog-3011142620476940968.post-89657999392382067812013-03-12T16:01:00.001+00:002013-03-12T17:11:42.514+00:00Posh Tea PartyMy friend turns 50 this week, and in honour of this event, I decided to throw her a surprise afternoon tea party - Claridges comes to Sheffield if you will....<br />
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The menu for the party was:<br />
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Mini crab tarts</div>
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Porchini and Shiro Shimeji mushroom quiches</div>
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Parmesan and Comte scones with Iberico ham and cream cheese filling</div>
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Butternut squash and feta filo triangles</div>
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Egg and cress, rare beef and Tewkesbury mustard, </div>
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and smoked salmon and cream cheese finger sandwiches</div>
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Lemon and raspberry tartlets</div>
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White chocolate and salted caramel cupcakes</div>
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Clotted cream cherry scones</div>
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Chocolate and pistachio macrons</div>
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served with Assam or peppermint tea in the prettiest of pretty Royal Stuart Spencer Stevenson vintage china from the 1950s which has been a bit of nightmare to collect (and I'm still searching for a milk jug to complete my set)</div>
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The food was mostly very easy, but very fiddly - particularly making all the very tiny pastry cases - I had to double the tins up in the oven to stop them from rising and give me perfect thin crisp shells.</div>
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Most of the food was tried and tested but the cupcakes were a new Donna Hey recipe from the Waitrose magazine and were disappointingly heavy. The crab tartlets were a hit - simple white crab meat mixed with creme fraiche, chives, capers and lemon (sorry no close ups - got carried away with the fizz and the party) and the quiches were light and the flavour boosted with porchini powder in the custard mix.</div>
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It was the second time I'd made macrons - had a practice last week - and they aren't nearly as complex as I thought they would be. The pistachio paste used to flavour the butter cream filling is a real revelation - quite expensive but a little really does go a very long way. The winning dessert however was the most simple one of all - the lemon and raspberry tart. An oblong pastry case filled with a lemon cream (whipping cream and good quality lemon curd whipped together) topped with 3 raspberries - light, refreshing and delicious!</div>
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There are a few more party photos over on my crafting blog if you're interested as I made all the decorations as well as the food so they're featured on that blog - this is where my two worlds collide <a href="http://craftilicious-yorkshire.blogspot.co.uk/2013/03/tea-and-balloons.html">http://craftilicious-yorkshire.blogspot.co.uk/2013/03/tea-and-balloons.html</a><br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-59540919624708799152013-01-21T19:47:00.001+00:002013-01-22T15:34:36.699+00:00Borscht Gets Better......with age that is. I made my first ever version of the iconic Slavic soup yesterday and at first was very disappointed. For all the faff of grating beetroot, carrots, onion and celery the end result was a thin and pretty flavorless brew. My hubby was still game for having it for lunch as there is little heating in the shop where he works - I in my warm office skipped it. He proclaimed it to be much tastier than yesterday though so I warmed it for dinner.<br />
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I have to agree it has definitely gained lots from the overnight infusion of the veg in its beefy broth and even the gentle spicing from allspice, pepper and garlic has been brought to the fore and the vinegar now gives a pleasant zingy sharpness right where it's needed. I suspect it will be even better tomorrow. <br />
If you want to give it a go it's actually quite simple.<br />
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Grate 4 small beetroot, 1 large carrot, 1 large onion and 1stick of celery and soften in a little butter. <br />
Add 1 clove of chopped garlic, 3 bay leaves, and a pinch of allspice. <br />
Add one can of chopped tomatoes and 2 pints of stock (beef or veg) and simmer for 20 mins or until veg is fully tender. <br />
Add 2 tablespoons of red wine or sherry vinegar. <br />
Season to taste but traditionally it has lots of pepper. <br />
Serve the next day ideally to allow flavours to fully develop with a dollop of sour cream and a sprinkling of dill or parsley.<br />
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Healthy and restorative and perfect for the snowy weather - and probably even better with the traditional shot of vodka although that would blow the health benefits!!<br />
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Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-57458310744486445652013-01-08T13:27:00.000+00:002013-01-10T13:36:52.251+00:00Stuffed Salmon for New Years EveWe always stay in on New Years Eve as there aren't really any places close enough to home we want to walk to and taxi's are both hard to come by and expensive. So we prefer a nice bottle or two of fizz and a nice dinner.<br />
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This year I was still fighting off an infection so dinner needed to be relatively easy to prepare but I still wanted something special. We were going to have scallops to start but being in Sheffield and therefore many, many miles from either coastline fish is often not of the greatest quality here. So I had to improvise on what was available and opted for stuffed salmon. <br />
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I simply bought two fillets and sandwiched them with a mixture of parsley, capers, black olives and lemon zest and baked in the oven for 12 minutes (turned out it should have been a bit longer as it was a bit "over-rare" in the middle!) I made a hot dressing with some courgette cubes, concasse tomatoes olive oil, the juice from the lemon, sherry vinegar and a little honey to balance the sharpness, brought together with a little cold butter at the end. Served with thin slices of fresh brown bread (not homemade as I have yet to conquer bread and hope to blog more about that in 2013 as it's my cooking goal for the year) and it was very delicious and a perfect light starter to kick off the evening.<br />
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Main course was fillet of beef with potato and celeriac dauphinoise with carrots and sugar snap peas in a red wine and shallot sauce (practically the same as last year but we love it and it's an expensive cut so still has to be saved for treats).<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-57512796781156758732012-12-28T19:26:00.000+00:002013-01-10T13:35:02.725+00:00Definately the best lasagne in the world!Unfortunately I can't claim this as my recipe - it belongs to <a href="http://uktv.co.uk/food/recipe/aid/650378">Francesco Mazzei</a> and I've been making it regularly ever since I saw him make it on "Perfect" which I think is one of the best original shows the Good Food Channel has produced. It's called Lasagne Pastachina.<br />
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I will admit upfront, that there are a lot of processes - it's definately not an after work supper - unless you make extra for the freezer ;-) but it is sooooo delicious that it really is worth it. Apparently it's a "Sunday" or special occassion lasagne in Italy. It consists of a 3 meat ragu, the same three meats as teeny-tiny meatballs, aubergines and hardboiled eggs, cheese and bechamel. I know the hb egg sounds a bit left field but believe me, it just adds so much, and the aubergine makes the whole dish so much lighter and fresher than a standard lasagne and the meatballs add texture to what can sometimes be a bit of a toothless dish.<br />
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See the link to the original recipe - the only alteration I've made is that I made the meatballs really tiny to ease cutting and when pushed for time I've cheated with a ready made cheese sauce. The one thing you mustn't miss is the flouring of the aubergine - not something I'd ever considered before but it mades a huge difference to their texture. Once you've made your ragu and your meatballs, fried the aubergine and boiled and slice the eggs its simply a case of assembly. Remembering not to go too mad with any of the ingredients - you want to get at least 4 or 5 layers of pasta in.<br />
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The layers will be a bit on the bumpy side, with the chunks of aubergine and the meatballs but dont' worry that just adds to the charm. Finish with bechamel and cheese - bake and then sit back and devour with a nice green salad - trust me you WON'T be dissappointed!!!! Let's just call it a belated Christmas gift shall we ;-)<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-47815122230528150272012-10-21T23:48:00.000+01:002012-10-21T23:50:26.759+01:00My first hand raised pieSo, every Tuesday for the past 12 weeks at 8pm, I've settled on the sofa with a cuppa a nice posh biccie to watch the Great British Bake Off. I was attracted to the first series by Paul Hollywood, when he was lesser known, but I remembered him from a poor day time show on the food channel about 10 years ago and I was ready for a new weekly dose of those too-blue eyes. By series 3 though he's gone a bit pantomime villain, the twinkle in his eyes now more an evil glint! However I do find GBBO addictive viewing - just waiting for the disasters and feeling sure "I could do better"<br />
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Well, one of the technical challenges this year had me thinking - but can I? Although I've eaten my fair share of pork pies - from the lack luster late night garage effort in hunger desperation to the more artisan variety at your local food fayre - I've never made a hot water crust pasty myself. So, in order to see if indeed I could do better - I had a go at the turkey, apricot and <strike>bacon </strike>(OK so I didn't have any bacon) hand raise pie they cooked on the show.<br />
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I saw them all struggle to get their pies off their dollies and when I checked out the recipe, I thought I found one of the reasons - Mr Hollywood specifies a mix of lard and butter for the fat content of the pie, which to me didn't seem right, and checking that "has never failed me in 30 years" stalwart of every kitchen, the good old Bero cookbook, my suspicion was confirmed. Traditional hot water crust is only made with lard - no butter. Butter at room temperature is soft, lard isn't, so it stands to reason that a pastry made with butter will be too soft to easily come off a dolly and hold its free form shape. So the above is just lard - it's a very strange texture if you've never made it - feeling hot pastry in your hands is so against all the things you've been taught about cold hands and chilling - but it's actually not as daunting as you might think! You don't even need a dolly - just use an empty jam jar - if your pastry does stick on chilling, then the jar has an added bonus on the dolly - you can add hot water for a few seconds to allow it slip off easily ;-)<br />
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Then cram it full of filling - in this case simply diced turkey seasoned with thyme, salt and pepper with a layer of apricots in the middle. Add a lid with a little hole for your jelly, brush with egg wash and bake. I don't think my husband has ever been so excited by the smell of something in the oven and so eager to eat it as soon as it came out.<br />
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As you can see from the cut pie - it wasn't the perfect bake - no soggy bottoms but a little too thick in places so it was under baked in a couple of spots. The observant amongst you may also spot a lack of jelly - well that's because whenever I eat a pork pie, I dissect it and remove the god-awful stuff so there was no way I was ruining it with something I had to take out. Also, the aforementioned husband may have started to eat the duvet if he'd had to wait for 24 hours to let it set........<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com1tag:blogger.com,1999:blog-3011142620476940968.post-77678586227105513742012-07-22T16:47:00.000+01:002012-12-28T16:50:26.409+00:0050th cupcakes<div class="separator" style="clear: both; text-align: center;">
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My best mate's husband turned 50 today and a big group of us went to the pub for Sunday lunch to celebrate. I made a cupcake tower with lemon curd and vanilla bakewell cupcakes. They went pretty swiftly but I managed to grab a piccie before everyone arrived!Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-38751897108739986822012-07-10T16:47:00.000+01:002012-12-28T16:47:35.727+00:00maple banana upside down cake<div class="separator" style="clear: both; text-align: center;">
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I'm not a huge fan of bananas in food - I eat lots of bananas just as they are (but only if they're underripe - too yellow and I gag) but my hubby loves banana flavoured things. We had a glut of bananas to use up so I decided to twist a <a href="http://www.lovefood.com/guide/recipes/15681/bill-grangers-banana-maple-upsidedown-cake-recipe">Bill Granger recipe</a> I'd seen for upside down banana cake. <br />
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I made a standard sponge but added a tablespoon of maple syrup to the mixture. I then made a caramel with unsalted butter, soft brown sugar and more maple and poured that into a silicone mould (for ease of turning out) Added 3 sliced bananas (Bill does his in half lengthways, which looks pretty, but I only had a square mould not a round one so I improvised!) and spread the cake mix on top. <br />
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We ate it warm with vanilla ice-cream and it was surprisingly good for something full of nana's! The crunchy maple edges were my favourite bits though. It kept well and was OK cold too.<br />
<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-28378574982350035992012-06-22T13:17:00.002+01:002012-06-22T13:17:30.553+01:00The Pound Inn at LeebotwoodWhenever we travel around the UK, we always take with us our trusty AA Good Pub Guide - in 99% of cases there is a great pub within 20 minutes of most motorway junctions which find always worth the detour as for the same price as you pay for a limp sandwich and cardboard cup of coffee you can get a truly fabulous meal.<br />
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This last weekend, we travelled to visit our friends in Leominster (Herefordshire) and our route takes us through Shropshire down the A49 - a route we've taken many times. This year, there was a new addition to the 2012 pub guide - <a href="http://www.thepound.org.uk/">The Pound Inn at Leebotwood</a> - a little village between Shrewsbury and Ludlow. We weren't scheduled to stop for dinner - but a combination of bad weather and worse traffic meant that our normal 4½ hour journey took us almost 7 hours so by the time we hit Shropshire we were starving so we pulled into the quite empty looking car park and checked out the menu. It and the newly refurbished pub looked fabulous and I am pleased to report that once again the pub guide did not let us down - this is a total gem of a place and will definitely be a regular stopping point for us on our visits to Leominster.<br />
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Now, this was a quick stop, we were running late to get to our friends, so we just opted for main courses. The waitress was efficient, helpful and really friendly and did point out that my choice would mean a wait of 25 to 30 minutes but I really wanted it so we decided to risk it (it actually came in 20 in the end but we appreciated the forewarning). My choice was butter poached free range chicken with butternut squash puree and a mustard butter sauce. There were vegetable extras on the menu but our waitress assured us our dishes came "fully garnished" and she was right, in addition to the items described on the menu my dish came with divine roast potatoes, broccoli, courgette and a delicious strip of crispy bacon. It was probably the tastiest piece of chicken I have ever eaten - the butter poaching providing a sweet succulence that I must try to recreate (or we have to move so we can eat it more often!)<br />
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My husband, predictably, went for the belly pork which was described as with a soy and honey glaze and apple relish. This came with the same delicious potatoes, carrots, broccoli and a rich red cabbage stew. The pork was succulent and the apple relish was a perfect accompaniment with a little sweetness but also a spike from thyme and some other subtle spicing. The cabbage may well be a little unseasonable for a normal June day, but as it was cold and wet on our visit, it was just perfect. <br />
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Our bill for both meals with a couple of soft drinks on the side came to a very reason £31! Now that'll beat a motorway service station any day of the week! <br />
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See you on our next visit - we may well become your farthest away regulars ;-)<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-59949089462121123422012-06-20T12:43:00.003+01:002012-06-20T12:47:32.468+01:00Jaffa-tastic!I recently entered a competition run by Kavey from Kavey Eats <a href="http://www.kaveyeats.com/2012/05/win-asda-jaffa-cakes.html">http://www.kaveyeats.com/2012/05/win-asda-jaffa-cakes.html</a> and was really surprised when late one evening last week I received an email from her informing me that I'd won! I like those kind of surprises :-D<br />
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And what did I win - well I won 77 boxes of Asda Chosen by you jaffa cakes and I can tell you that 77 boxes is a hell of a lot of jaffa cakes! The courier who brought them to our offices nearly gave himself a hernia lugging in the massive box full of boxes!!!! <br />
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I shared a fair few boxes around my colleagues - who all looked very bemused and couldn't understand why I had 77 boxes - it was good fun explaining and handing them out. We still have a lot of boxes left though and the photo above is me hiding behind a stack of them. I can report that they are probably the best jaffa cakes I've ever tried - we do like a jaffa in our house and these ones seem more chocolatey and definitely more orangey than "other" brands, yes even the famous one!<br />
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Thanks Kavey :-DTara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com2tag:blogger.com,1999:blog-3011142620476940968.post-80922367008715105092012-04-29T17:26:00.001+01:002012-04-29T17:26:49.954+01:00Morrison's Market Street<div><p>We went to a different Morrisons today as they were offering money off your shopping.  I guess it was an incentive to get you to look at their new market like layout.  I normally hate supermarkets moving stuff around but on this occassion I FULLY and WHOLEHEARTEDLY approve!!!   Morrison's market place is layed out with fruit and veg all displayed beautifully with varieties the like of which I've rarely seen outside of London.  2 types of chard, 3 'choi' varieties, 4 aubergine, at least a douzen varieties and colours of tomatoes and my favourite golden and candy beetroot :-)  they even have an automatic misting system for the tender veg and herbs.  Many have travelled far and are out of season but to see something out of the norm really got my culinary juices flowing and I can't wait to see what the summer brings</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXkO8AkjhuQ4xKoQ5eB91J6gfmMjxvoTlPD7BIUuWytgAbojkxWy6NmejwWEuCiJofhooEaIz2RcxomeOu9k5qNRAjAeFX2AlhzQUzFyDAN9qw4obNCetz1nD5ns19jQ2lj0ZD1r1fC3E/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1NVCRkC9kbbpjvjUmAQJUDJYqljKiKbjfP7RYCe-of7HAseRLhzOUW0qlMGRTqnHk8mVIiZsFVI1eqLuIyk7N3pOo92uSKkwFrOnNvvcddTXGhWCgoIOHsu7nZkPrdRB8koIKvNzFNQIT/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GY-7t5RKyR3vgN0zSDjRJhJrliRGATh_z7uwfyFZzxGpNIaPZkZ9FZQnIgSTQeqw2bm6ZI4lcQMezM4DsLRd_a8_EqMxXKq1hBL_sAE3nmZn54RKWCcyUu3JPzWVvnntl-Ix417YuPHK/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjl0t2ekOi2WoF-Pz9m3YDpNW3UfP3-_FffzyRi9NXFNF91CpMaw2tnzaC-nwefjCA_a1_CQsBS-ppDAtVdzyiUMFDNccJxa0oitUwXxve3D7niwo-iqTG1sp8DdWC1n6IbUgNTFYGzQl/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRrSCDYrVj73x-PT8W9DBv2Jrcb6cyIq2ZtvU_Kgfx9RNRpvnDC5wri1YIQV_1n5GDZi6N8H-h_xUAfWa1WpFB7TOrvUTyqW_C6Xgrw1YmJT7UnYZfdFGBbIc0ERV1jtFGPqEey4HgjHo/' /></div>Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-44137701962686962552012-02-21T21:37:00.000+00:002012-02-21T21:37:08.788+00:00Chicken and Chorizo trianglesNow, I'm a girl who likes leftovers, and manys the day that I will deliberarely plan leftovers to make "tomorrows" meal as I find it economical both in money and often just as importantly TIME.... As there are just 2 in my household, when we have roast chicken, there are always leftovers - and if you strip the little birdie properly, a lot more than you can sometimes believe! So I do love things I can make with little bits of chicken. This recipe is inspired on a squash and feta triangle from Cooking with Pumkins and Squash by Brian Glover - a very fine book indeed if like me you like a good squash and it makes a fantastic party nibble. So when we decided to throw a surprise 50th for a friend this week, and I had half a chicken going spare, I decided to adapt the veggie delight into something altogether more carniverous.<br />
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Chicken, Chorizo and Courgette Filo Triangles:<br />
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Left over chicken<br />
Chorizo (cured not raw)<br />
Small onion<br />
Medium courgette<br />
gherkins<br />
rose harissa <br />
honey<br />
lemon<br />
parsley<br />
1 pack of filo<br />
melted butter/olive oil<br />
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The measurements aren't precise - it all depends on how many triangles you want to make. One pack of pastry will make 12 good sized parcels of 16 smaller ones. My starting point was how much chicken I had left - I used the meat from 2 wings, one leg, the oysters and all the other "bits" under and around but no breast. This yielded me about 6 tablespoons of chicken once cut into cubes (very small - a little less than 1cm cubes). I then added everything else to balance - about half the amount of onion, courgette and chorizo to chicken - all cubed to the same size.<br />
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Fry the chorizo to get it a little crispy and release the oil - remove with slotted spoon reserving the oil. Add the onion and courgette and soften in the chorizo oil. Add 1 teaspoon of harissa (or more if you prefer it with a kick) and a drizzle of honey. Once the onion is softened and transluscent, remove from the heat and add the chicken and chorizo (you can do it in a bowl if you prefer, I was trying to reduce washing up!) Add the zest of a lemon and a large handfull of chopped parsley, season and stir. Add chopped gherkins (or capers) to taste - you want a bit of balance between the heat, the sweet and the sour which the pickles and lemons provide.<br />
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Leave to cool slightly while you prepare the filo. Cut the sheets into 3 (or 4) equal strips from top to bottom on the longest length of the sheets. I take them 3 at a time and leave the rest covered to avoid drying. Brush half of each length with melted butter or olive oil (or I use a mix of the two). On the non buttered half put a spoonful of the chicken mixture in a triangle as pictured below. Getting a rough triangluar shaped pile is important as this is what creates the finished shape.<br />
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All we need to do now is keep folding the triangles over each other so that all the open edges are eventually sealed in. See the series of photos below as I photographed each stage to hopefully indicate where to fold it as its quite complicated to explain in writing.<br />
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Now all the edges are sealed, just fold them over again so the triangles are 2 layers thick all the way around.<br />
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Bake at 180 for 10 - 15 minutes until golden and crispy. Eat hot or cold. If like me you need to take them to a party, they can also be part cooked (just about 7 minutes until the pasty cooks enough to hold its shape) then open freeze. They can then be reheated and the cooking process finished on party day.<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com2tag:blogger.com,1999:blog-3011142620476940968.post-13858861835096559772012-02-14T17:05:00.000+00:002012-12-28T17:05:25.288+00:00Chocolate and Caramel CakeOne of my close friends turned 50 today - and normally we don't
celebrate her birthday with her on the day itself, what with it being
that one day in the year we are "obliged" to be romantic with our other
halves and all. BUT this was a special birthday, and in a year that has
been pretty tough for said friend so, we promptly all ditched our other
halves on Valentines day and set off for a surprise "party" instead.
The friend thought she was just coming to another friend's house for tea
and was totally flabbergasted when we were all hiding in the kitchen
with this monster cake!<br />
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Cakes for my friends need to
involve chocolate, but I wanted to add a different dimension so decided
to go tripple layer with a yummy layer of caramel cake sandwiched with
salted caramel cream between the two chocolate layers. I did decide to
cover the whole of that with whipped chocolate ganache - the result was
probably the biggest cake I've ever made - tasted blumming lovely though
;-) There were 8 of us, and this is the most we could manage!<br />
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The caramel layer was a recipe I found on the delightful <a href="http://www.thepinkwhisk.co.uk/2010/08/caramel-cake.html">Pink Whisk's blog</a>
- Ruth's recipes are super to follow and work really wonderfully - well they
would wouldn't they, her being the almost (and IMHO should have been)
winner of GBBO Series 1. I followed the cake recipe pretty much as is,
but I did add the whole can of caramel as I wanted the flavour strong
enough to stand up against my chocolate buttermilk cake. If I give it another go I will definately make thinner layers!<br />
<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-47122687405638519412012-02-14T13:00:00.000+00:002012-02-14T13:00:11.553+00:00Book Group Dinner - Angelsey EggsThere was a slight slip in my plan for 2012 to record all the dinners - I forgot to photograph the January dish (epic fail, month one!) However, we liked the dish so much, that I made it again the other night just for me and hubby so I photographed that one instead. Call it cheating if you will, but at least we have something to show on the first of these posts rather than lost of text and little else....<br />
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As our egg hater wasn't coming to January's group, it seemed the perfect opportunity to make a dish I'd been wanting to make ever since I saw it on the Hairy Bikers' Food Tour of Great Britain about 3 years ago - Angelsey Eggs. However, as my hubby doesn't do cheese it wasn't a dish I could make for him so it had to wait for cheese and egg loving friends. I do adapt dishes for him without cheese but it seemed a waste on this one, especially for a first outing, and I wanted to try it "properly" first.<br />
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I took the recipe from the book that went with the series, but it is currently on the BBC site with it being a BBC show too and you can find it here in full if you want it <a href="http://www.bbc.co.uk/food/recipes/angleseyeggs_92117">http://www.bbc.co.uk/food/recipes/angleseyeggs_92117</a> but essentially it is mash potato with leeks in, with a layer of hard boiled eggs, covered with cheese sauce which is then topped with a mixture of cheese and breadcrumbs. It's a proper rib sticking winter warmer so was perfect for the recent chilly weather.<br />
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I made a couple of adaptions to the bikers recipe - I softened my leeks in butter rather than boiled them and for speed (it was a school night after all) I cheated with a jar of supermarket 4 cheese pasta sauce mixed with cream for my cheese sauce (the cream was to help hubby get over the cheese factor), and whilst not authentic, it worked fine for me. I did use Caerphilly along with cheddar in my topping though and am glad I did as I'd never had it before and it as, as it turns out, a rather marvellous cheese!<br />
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Here's my second cooking of it in pictures:<br />
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Leek and potato layer (this time using up leftovers from Sunday lunch - perfect Monday night quick dinner dish):<br />
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A layer of lovely free-range golden goodness: <br />
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A rich and creamy cheesy blanket (again cheats sauce and cream to make it not too strong for my hubby)<br />
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For book group I made a full on cheese version for us girls and a separate one for the hubby sans cheese. This time we were sharing so I made the sauce weaker, and then added parsley to his "purely breadcrumb" topping to distinguish it for the cheesy side which was all mine!<br />
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Here's the golden baked version in all its glory. <br />
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Served with pork chops and broccoli - delicious and total comfort food. Will certainly be a regular winter visitor at our table from now on.<br />
<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com2tag:blogger.com,1999:blog-3011142620476940968.post-36938643570868740782012-02-13T12:45:00.000+00:002012-02-13T12:45:32.113+00:00Book Group Dinner HistoryOne of the things I've been meaning to do for ages, is to start cataloguing the food I cook so that when I cook something new and interesting I remember it, and can perhaps do it again and make it better rather than merely staring at DH and saying what was that thing I cooked that you really liked and getting the "which one" look in return!<br />
<br />
As part of this process I am determined to record the meal I cook each month for what we laughably call at book group at my house each month. Yes we pick a book each month and yes C & L pretty much read all of them, L2 reads most of them and me and S read them <strike>if we can be bothered </strike>when we have time, but really it's just an excuse to get together and eat food! The way it works is that all the girls chuck in a fiver and I rustle up something for them. We all met on a business course nearly 6 years ago and have been meeting at mine once a month ever since - there was talk of taking it in turns, but I like to cook, they like to be fed so keeping it at mine works all round. What has happened though, in the most part, that except for special requests and our annual turkey dinner at Christmas (and yes, I cook a turkey AND all the trimmings, on a week night, after a full day at work and have it on the table by 8.30 pm), I have always given them something different - so that is well over 60 different meals. Now if only I'd thought to keep a record of them from the beginning........<br />
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Well I didn't, cos I didn't blog then, I don't even think I'd heard of the concept of it back in 2006/2007, but we did start to discuss how they couldn't believe I kept coming up with new dishes all the time sometime around the middle of 2009, and thanks to great memories and the help of a few emails we managed to get a list together, which I am going to store here for historical purposes and then from now on will do a proper monthly post to record the meal and even the odd photo if I remember to have the camera to hand before the talking and eating begins and we all get carried away.....<br />
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So here's the historical headlines:<br />
<br />
2011<br />
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February</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Vegetarian meatball tagine (meatballs hybrid of falafel and spinach and cheese balls)</div>
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March</div>
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Ham & leek /Squash and leek cannelloni with garlic bread and salad.</div>
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April</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Asparagus quiche with deconstructed Greek salad (so fussy eaters can pick what they like again!)</div>
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<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
May</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Summer minestrone. Rosemary salted caramel millionaires shortbread for dessert.</div>
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June</div>
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No meeting.</div>
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July</div>
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Courgette soup (<a href="http://foodurchin.blogspot.com/2011/07/courgette-soup-and-marrow-rum.html">Food Urchin's recipe</a>) Pan Bagnat. Lemon buns and/or salted caramel pavlova for dessert (birthday treats)</div>
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August</div>
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Cauliflower and chickpea curry with Gujarati aubergine fritters and Indian chicken goujons.</div>
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<tr style="mso-yfti-irow: 8;">
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September</div>
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No meeting </div>
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<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
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October</div>
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Shepperd's pie with rumbledethumps topping (meat and lentil and black bean versions)</div>
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<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
November</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Squash risotto with crispy bacon topping (mushroom for the veggie)</div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
December</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Christmas dinner - turkey and all the trimmings. Veggie option was "individual" mushroom wellingtons. Chocolate and salted caramel tart (guest provided)</div>
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<br />
2010 (one guest turned veggie in Jan 2010, 2 other guests are "fussy with vegetables" - book group dinners become slightly more challenging!!!)<br />
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
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<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td style="border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
January</div>
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<td style="border-left: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-themecolor: text1; mso-border-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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No meeting</div>
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<tr style="mso-yfti-irow: 1;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
February</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Prawn curry and matter paneer (Hairy Bikers recipe after seeing them live) non fish eater not present</div>
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<tr style="mso-yfti-irow: 2;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
March</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Spinach and feta frittata</div>
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<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
April</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Chilli and cornbread (both meat and veggie bean chilli made)</div>
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<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
May</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Asparagus and pea risotto with poached egg/goats cheese for non egg eater who is not the veggie - told you they got more challenging!</div>
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<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
June</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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One of our group returned to Canada so this was her farewell dinner. Lamb steaks with roast potatoes, cumin roast aubergines and courgette, and pea and broad bean salad. Veggie option was a mini asparagus quiche with same sides.</div>
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<tr style="mso-yfti-irow: 6;">
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July</div>
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6 onion quiche, ham wrapped potatoes (plain ones for veggie) and salad. Coffee toffee cupcakes.</div>
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<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
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August</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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"Special" Birthday dinner request to repeat paella - made veggie version for all and had bowls with meat and fish so people could add what they liked and exclude what they didn't! Chocolate and beetroot birthday cake.</div>
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<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
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September</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Haddock chowder (no bacon) with fresh bread (non fish eater not present) Cake for dessert.</div>
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<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
October</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Massaman curry chicken and potato/prawn and potato with bok choi</div>
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<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
November</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
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Chicken (bean for veggie) Quisedillas with spicey vegetable soup.</div>
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December</div>
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Christmas dinner - turkey and all the trimmings. Veggie option was squash and feta and pine nut filo pie.</div>
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Experimental mince pies (with nuts and limited dried fruit for non dried fruit eater!)</div>
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2009<br />
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<tr style="mso-yfti-irow: 3;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
April</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Salmon (chicken for non fish eater) on mash with watercress and pea sauce</div>
</td>
</tr>
<tr style="mso-yfti-irow: 4;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
May</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Mezze</div>
</td>
</tr>
<tr style="mso-yfti-irow: 5;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
June</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
Tuna and pasta bake</td>
</tr>
<tr style="mso-yfti-irow: 6;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
July</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Courgette Soup, Courgette bruschetta and St Clements Tart (caramel disaster!)</div>
</td>
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<tr style="mso-yfti-irow: 7;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
August</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Lamb burgers with onion rings and wedges</div>
</td>
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<tr style="mso-yfti-irow: 8;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
September</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Paella - mixed meat and seafood</div>
</td>
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<tr style="mso-yfti-irow: 9;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
October</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Spaghetti and meatballs</div>
</td>
</tr>
<tr style="mso-yfti-irow: 10;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
November</div>
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<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
No meeting</div>
</td>
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<tr style="mso-yfti-irow: 11; mso-yfti-lastrow: yes;">
<td style="border-top: none; border: solid black 1.0pt; mso-border-alt: solid black .5pt; mso-border-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 62.1pt;" valign="top" width="83">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
December</div>
</td>
<td style="border-bottom: solid black 1.0pt; border-left: none; border-right: solid black 1.0pt; border-top: none; mso-border-alt: solid black .5pt; mso-border-bottom-themecolor: text1; mso-border-left-alt: solid black .5pt; mso-border-left-themecolor: text1; mso-border-right-themecolor: text1; mso-border-themecolor: text1; mso-border-top-alt: solid black .5pt; mso-border-top-themecolor: text1; padding: 0cm 5.4pt 0cm 5.4pt; width: 13.0cm;" valign="top" width="491">
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
Christmas dinner - turkey and all the trimmings. Chocolate log (guest provided)</div>
</td>
</tr>
</tbody></table>
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Let's see if we can do some proper recipes for 2012 onwards.....<br />
<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-29123113652389020062012-01-20T13:18:00.000+00:002012-10-22T13:22:47.809+01:00A very portable feast!We had a girls nights in at a friends house last weekend so she could show off her new extension. As it was also her birthday, I offered to cater to save her the bother. I was going straight from work though so needed something portable that could feed 10 people, that I could make the night before (and thanks to the seasonably cold weather) leave in the boot of the car for 8 hours.<br />
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I came up with cheese, potato and onion pies served with roasted roots and hot and sour red cabbage.<br />
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Followed by an 80's classic revival - boozy black forrest gateaux - in this case a simple chocolate sponge filled with a deep pink whipped cream (flavoured and coloured with the black cherries that I stewed with kirsh) with some chocolate sprinkles and balls on top.<br />
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<br />Tara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-10448863318680876122011-07-05T23:36:00.000+01:002011-07-05T23:36:20.422+01:00A very good lunch....As it was our anniversary today, but also our last day of our long weekend off so work in the morning, we decided to celebrate with a nice lunch out rather than a big meal this evening.<br />
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After much deliberations and searching in the pub guides for somewhere decent that wasn't a long drive away we drew a blank - have a look in the Good Pub Guide under South Yorkshire and you'll see why its such an issue - if we looked at the foodie map of Britain as a weather map - we're certainly in a depression......<br />
<br />
So we decided to head out to try the <a href="http://www.wortley-arms.co.uk/">Wortley Arms</a>, a pub about 15 minutes drive in the little village of Wortley (now there's a surprise!) It had a redesign a few years ago under Chef Andy Gabbitas who previously did private catering for Margaret Thatcher and John Major amongst other high profile clients but this was our first visit as we'd heard conflicting reports about the place so had been slightly put off.<br />
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It was a quiet lunch service, at one point we had the whole pub to ourselves, but then, what can expect in the sticks on a Tuesday afternoon! However, this wasn't a reflection of the place, the food or the service - all of which were excellent. The waitress was knowledgeable, efficient and well versed in the skills so often lacking in restaurant staff - knowing where to draw the line between being around to see what we needed but not "hanging around" and making us feel uncomfortable in an empty restaurant. I do so hate staff who constantly check and fuss but she was in and out with a simple "everything OK" within seconds! Those that carry on conversations with their colleagues whilst ignoring you are an equal bug bear but no such issue here.<br />
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The food, was far more inspiring than the menu on the website, which as it says, does change regularly. In addition they had a blackboard of amazing sounding sandwiches (we'll be back to try those soon) and specials. We began with one of the specials - a ham hock terrine with homemade piccalilli and the soup of the day (that was the only slip up - we were told it was watercress and potato when we got the menus but when we ordered she came back immediately to say sorry, it was actually tomato!) Both were delicious as was the homemade bread that came with them. The piccalilli was particularly good and very sharp and spiky, just to my liking, and a perfect foil to the rich ham. Sorry forgot to photograph them - we were really hungry so tucked straight in!<br />
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For mains, we both went for the specials - I opted for the tuna steak with crushed new potatoes, green beans and, surprisingly to me, a peppercorn sauce. This did seem a strange sauce to serve with fish but I have to say it is one I will be replicating as it was delicious and worked brilliantly. The fish was huge, really fresh and cooked perfectly to my liking - just pink but not to rare, just as I asked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUoWBUscQSXZ-PhYjp_tIfw0VI18880cLKmZCAseYoizlBYJBks1_jN2Mftx-Cl82ztWgi_ow-uuC4uxMfhYnmJtkjY7HT_JeFrWvGVEa3igxm19k9b9D4d0tfHptHk7UWaBUXx_48jDs/s1600/DSC00042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUoWBUscQSXZ-PhYjp_tIfw0VI18880cLKmZCAseYoizlBYJBks1_jN2Mftx-Cl82ztWgi_ow-uuC4uxMfhYnmJtkjY7HT_JeFrWvGVEa3igxm19k9b9D4d0tfHptHk7UWaBUXx_48jDs/s320/DSC00042.jpg" width="320" /></a></div><br />
My husband opted for duck - he almost always does if its available as its one of the few things I never cook for him as I don't really care for it. This was duck two ways, duck breast on a bed of spring cabbage with confit duck leg and potato croquettes with a chicory tart tatin and a reduced red wine sauce. Here was my second revelation of the day - chicory CAN taste delicious! I've only tried it once before and found it bitter and unappetising - this light little tart (top right) however was amazing - it had a gentle apple character beneath the savory notes and worked perfectly with the rich duck. The croquettes were also totally delicious (so was the duck apparently!)<br />
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We opted not to have dessert on this occasion as two rather substantial courses was enough for lunch, but the dessert menu did look equally exciting and we'll definitely be going back to try that, and the restaurant upstairs VERY soon.<br />
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CraftiliciousTara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com0tag:blogger.com,1999:blog-3011142620476940968.post-28165703060883292062011-07-05T00:39:00.000+01:002011-07-05T00:43:19.404+01:00What to eat with fishcakes???<div class="separator" style="clear: both; text-align: left;">I like fishcakes, I like fishcakes a lot, but I have one major problem with them - they just don't work for me as part of a main meal, so inevitably we only eat them in our house as a starter or as a light lunch. My husband would eat them as a main meal, served with a big pile of chips, but for me that likes eating chips with a side of jacket potato, it just doesn't make sense to me as there is too much potato in fishcakes (particularly if they aren't homemade), but equally I just can never think of anything else to replace the chips with!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Last week, fishcakes were on offer in M&S along with something else we bought, so I bought some, and we needed a quick tea so I wanted to make them a main meal - and had the whole "how do I fill us up dilemma" and couldn't just serve it with salad leaves as I normally do. These fishcakes however were a bit different as they came with a Mediterranean dressing which set off a spark of an idea - how about serving them with a stuffed pepper? So that's what I did...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53_qKcxm4TjC_tJA1iz3I5f8pCeiyY-SumX7yTr1bfiMdI3fnVLhzm-Tqg-38Bkb4QbiEWgOl9q0tuOhjen3YbkuRM8m-9MJY7zANBfNOamb9bSceoVeYf728fL__eYHu3wF6Wgkl_AIC/s320/DSCN2192.JPG" width="320" /></div><br />
I halved a red pepper, seasoned and added a spray of olive oil and roasted for 10 minutes while I prepped some vegetables - basically what I had to hand in the fridge - a courgette, a red onion, some cherry toms and a few black olives. I quickly fried the veg in a little olive oil with garlic and added the dressing (which was basically sundried tomatoes and balsamic vinegar if you want to recreate with your own fishcakes and not store bought) and piled them into the roasted peppers. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJX7F4zByC-3aEQnaXLAJbKiM1kRwKL1TjTorDsclznQ82pYRbT6tPQBYfkMVN8MCwFQ6v9QOByQu80Zgr6NO1FsAjZr_ztWyRRjgGv9E7LmQN-ogk2V_Sqrb224xy9m6S9APqANO9TWC/s1600/DSCN2193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJX7F4zByC-3aEQnaXLAJbKiM1kRwKL1TjTorDsclznQ82pYRbT6tPQBYfkMVN8MCwFQ6v9QOByQu80Zgr6NO1FsAjZr_ztWyRRjgGv9E7LmQN-ogk2V_Sqrb224xy9m6S9APqANO9TWC/s320/DSCN2193.JPG" width="320" /></a></div><br />
I topped with a tablespoon of breadcrumbs and roasted for another 5 minutes until the breadcrumbs became to brown. <br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtletnV6kABTiPhKVW5K8A2FzSEcFFWt4GWRKK31B3ZjjyHYN4g_Ig2x6KZB345bOZgUgjTXxfgBTCGG-gFdaSakfwViJ5rCWbZ3KbAqY73XLiZwfSKcvjzf4Gg2J1ZRQCYpTxqtXBFvbx/s1600/DSCN2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtletnV6kABTiPhKVW5K8A2FzSEcFFWt4GWRKK31B3ZjjyHYN4g_Ig2x6KZB345bOZgUgjTXxfgBTCGG-gFdaSakfwViJ5rCWbZ3KbAqY73XLiZwfSKcvjzf4Gg2J1ZRQCYpTxqtXBFvbx/s320/DSCN2194.JPG" width="320" /></a></div><br />
A slice of mozzarella on top and another flash under a hot grill - et voila - my fishcake dilemma solved.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaEz9S_W4nkFeyhrTa75BfCJ9Db2uwQf88kgm-uIIGo9pCu_PNA9BkVPeR40mfYSd02s2WX2_eNMsZqlBcqAJOv-shP5TNq1kTDpQC91OSd4gf978Ya3WwsDjQ1vAVBq4EjKe6Dvjzf7a/s1600/DSCN2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaEz9S_W4nkFeyhrTa75BfCJ9Db2uwQf88kgm-uIIGo9pCu_PNA9BkVPeR40mfYSd02s2WX2_eNMsZqlBcqAJOv-shP5TNq1kTDpQC91OSd4gf978Ya3WwsDjQ1vAVBq4EjKe6Dvjzf7a/s320/DSCN2195.JPG" width="320" /></a></div><br />
It actually worked quite well - even if the pepper was bigger than the fishcake :-D<br />
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Craftilicious xTara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com1tag:blogger.com,1999:blog-3011142620476940968.post-19024054420484815522011-06-30T13:21:00.000+01:002011-06-30T13:21:03.277+01:00Musings on my new blogWhen I started my other blog <a href="http://craftilicious-yorkshire.blogspot.com/">Craftilicious</a> a couple of years ago, I called it "my world of food and craft" but, in recent months it has become very heavily weighted towards craft. So much so, that now when I do have something "foodie" to share, I feel it is inappropriate to blog it there. So......<br />
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The compulsive cookbook collector, avid cook and would be underground restaurateur in me has decided to start another blog (my 4th, I guess I just have an obsessive nature!), and this will be where I share my foodie thoughts and recipes, still under the banner of Craftilicious - as I do love my blogging name as my world really is all about food and craft! If you've followed me here from my previous incarnations - thanks for sticking with me :-) If you've found me here first, then hello and thanks for finding me :-)<br />
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I'll be back later with some ponderings on what to eat with fish cakes if you're at all interested!<br />
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CraftiliciousTara Cardwellhttp://www.blogger.com/profile/09323902839923352075noreply@blogger.com1