tag:blogger.com,1999:blog-89155943399042593922024-03-14T17:44:00.940+11:00GARDENERS' GASTRONOMYKatehttp://www.blogger.com/profile/02784846529596496854noreply@blogger.comBlogger167125tag:blogger.com,1999:blog-8915594339904259392.post-65435539541464521682023-05-30T15:59:00.002+10:002023-05-30T16:00:58.279+10:00Parsley Sauce<p><br />May 2023</p><p>From Vegetable Literacy by Deborah Madison</p><p>Delicious on fish, vegetables, salad greens etc</p><p>Makes about 1 cup</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhziYL9Qfhf7PDZETv7OGv-FxrxptZzKgjOWzV2xiOs9w1eSY-O3F3kjnrGsjN0fvEpvwcACWHwbWu1aFj73UskvM4g8hRwxhLT-ydkH5uvbx0Lg_39p4KKTe5DEhobTDQNSOabuB5B3kwEveep9r6FmhAyylOLpn4a-9719eebuJb6dRNreNce_e/s3840/IMG_20230529_134213.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhziYL9Qfhf7PDZETv7OGv-FxrxptZzKgjOWzV2xiOs9w1eSY-O3F3kjnrGsjN0fvEpvwcACWHwbWu1aFj73UskvM4g8hRwxhLT-ydkH5uvbx0Lg_39p4KKTe5DEhobTDQNSOabuB5B3kwEveep9r6FmhAyylOLpn4a-9719eebuJb6dRNreNce_e/w238-h423/IMG_20230529_134213.jpg" width="238" /></a></div><p></p><p>"Green and fresh, this sauce provides a bright flourish to root soups and stews, or why not a plate of spaghetti or a bowl of polenta? It's also useful to have on hand to spoon over cooked beets, carrots, celery root, and so many other vegetables, especially winter ones. Be prepared to chop the parsley by hand. A food processor shreds it and it's not pretty. A fine mince of green fluff is what patience and a sharp knife will get you."</p><p>1 or more cloves garlic</p><p>Sea salt</p><p>1/4 teaspoon black peppercorns </p><p>1/4 teaspoon fennel seeds</p><p>3/4 cup finely chopped parsley </p><p>3/4 cup olive oil </p><p>1 large shallot or 4 green onions, the white parts plus a little of the greens, thinly sliced</p><p>Grated zest of 1 lemon</p><p>Fresh lemon juice or champagne vinegar, to finish</p><p>Pound the garlic in a mortar with 1/4 teaspoon salt, the peppercorns, the fennel seeds, and 2 tablespoons of the parsley to make a smooth paste. If the mixture seems too dry to handle well, add a little of the olive oil. Stir in the rest of the parsley, the shallot, the lemon zest, and the oil to make a thick, green sauce. Taste for salt, then sharpen with a little vinegar or lemon juice. Best when used with a couple of days.</p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-7361230170234864102023-05-18T07:08:00.003+10:002023-05-18T07:10:40.420+10:00Imam Bayildi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/a/AVvXsEgE1pMV2Osw0CVhyjQ8jSnWrY2pusz4IjioaycvCWSx-agn6n-ANZNCANhkQidHaaAWQ6e5vDnqGMEVr75ZGqriDI-kmoOtavol7220GcpYQOka_DWRFRZavbagDtl9A1RDkmhP-T0MFxM8ZtBkVGzp2vMrnj8OI40l1RCE07MkP2GOqU6kRwNIG2NW" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEgE1pMV2Osw0CVhyjQ8jSnWrY2pusz4IjioaycvCWSx-agn6n-ANZNCANhkQidHaaAWQ6e5vDnqGMEVr75ZGqriDI-kmoOtavol7220GcpYQOka_DWRFRZavbagDtl9A1RDkmhP-T0MFxM8ZtBkVGzp2vMrnj8OI40l1RCE07MkP2GOqU6kRwNIG2NW" width="400" />
</a>
</div><p> Cooked by Sally Ives for the Culinary Wanderers Turkish Lunch. May 2023</p><p>2 large eggplant</p><p>salt</p><p>150ml olive oil</p><p>1 brown onion</p><p>4 large garlic cloves</p><p>4 large tomatoes</p><p>1 tsp ground cumin</p><p>1 tsp sweet smoked paprika</p><p>1 tsp dried oregano</p><p>1 Tbl tomato puree</p><p>handful fresh parsley and/or mint</p><p>pepper to taste</p><p></p><p class="MsoNormal">Pre-heat the oven to 150 degrees <o:p></o:p></p>
<p class="MsoNormal">Make this Imam bayildi recipe start by preparing the
eggplants. Halve the eggplant and score the flesh on a cross hatch, trying not
to tear the skin with the tip of your knife. Rub a generous amount of salt into
the flesh, and set aside.<o:p></o:p></p>
<p class="MsoNormal">Measure out the olive oil in a measuring cup or jug and keep
it by the stove. Add a generous splash to a large, non-stick frying pan set
over a high heat. Fry the eggplant, working in batches and adding a little more
oil if necessary until their exposed flesh is golden. As you remove them from a
pan, nestle them cut side up in a baking dish just large enough to fit them
snugly.<o:p></o:p></p>
<p class="MsoNormal">Reduce the heat to medium and add the onion, thinly sliced
into half moons along with another splash of oil and another pinch of salt. Fry
for 5-6 minutes or so until they're soft and just starting to colour.<o:p></o:p></p>
<p class="MsoNormal">Finely slice the garlic cloves before adding them to the pan
and cook for another couple of minutes until soft and aromatic.<o:p></o:p></p>
<p class="MsoNormal">Roughly dice the tomatoes and add them to the pan, cooking
for a further 5 minutes until they start to break down into a rough sauce. Stir
in the cumin, paprika, oregano, tomato puree and the fresh herbs, finely
chopped. Season generously to taste with more salt and a little black pepper.<o:p></o:p></p>
<p class="MsoNormal">Remove from the heat and stir in 4 Tbls water before
spooning the mixture over the exposed cut sides of the eggplant. Drizzle the remaining
olive oil over the dish before covering and baking for 1.5 hours or until the
eggplants are soft and have collapsed.<o:p></o:p></p>
<p class="MsoNormal">Leave to stand. Serve hot or at room temperature.<o:p></o:p></p><br /><p></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-32339555720589074952023-05-18T06:39:00.005+10:002023-05-18T06:43:04.249+10:00Baked Layered Rice with Spinach and Lamb, Tahcheen-e esfionaj <p>from 'Saraban: a chef's journey through Persia'</p><p>Culinary Wanderers Turkish Lunch, May 2023</p><p>"Tahcheen" means "spread over the bottom and the whole point of this dish is to end up with a lot of lovely golden crunch under the rice. Tahcheen is a brilliant dish for entertaining, as once the preparation is done it just bakes away by itself for a couple of hours.</p><p>3 tablespoons olive oil</p><p>2 large onions, finely sliced</p><p>1 clove garlic, roughly chopped</p><p>salt</p><p>1 teaspoon freshly ground black pepper</p><p>1/2 tsp ground turmeric</p><p>1/2 teaspoon ground ginger</p><p>1/2 teaspoon ground allspice</p><p>400 g lamb shoulder, trimmed of fat and cut into 2cm cubes</p><p>200g natural yoghurt</p><p>2 egg yolks </p><p>80 ml Saffron Liquid (see below)</p><p>250 g spinach leaves, roughly chopped</p><p>400g basmati rice</p><p>12 prunes, pitted and roughly chopped</p><p>60g butter, plus extra for greasing</p><p>thick natural yoghurt and pickles to serve</p><p>_____________________________________</p><p>Heat half the oil in a medium saucepan over a low heat. Add one of the onions to the pan with the garlic, I teaspoon salt, pepper and spices and fry gently for 4 minutes. Add the meat and enough water to just cover then bring to a simmer. Cover the pan and simmer gently for 1 hour or until the meat is tender. Remove from the heat and leave to cool.</p><p>Saffron liquid: lightly toast about 40 threads of saffron in a dry pan over medium heat for about 30 seconds. They will have a wonderful scent and change to a darker red. Do not burn! Tip into a mortar and grind to a powder. Add 4 Tbls (80 mls) boiling water and allow to steep for at least an hour. </p><p>Beat the yoghurt with the egg yolks and saffron liquid in a shallow dish.</p><p>Drain the cooled meat well and add it to the yoghurt mixture Cover and refrigerate for at least 8 hours, or up to 24 hours</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzireWqH3JF7SmHc89TjdWHcI7YHtAAe8N3_wFogBp3I9KErUfok9P3eW5rj6w9HeI31XIx2jrytTi4ZWN9LcfuoVwReqgptdTK69GEYjjKHVyJ_vkAZvlHK3J0f2t7BRHbA5RBfwUHz3cEDpcbCpPOO_OlCNgL4CtG80XWToQb5wfPemKFhPMKU6/s3840/IMG_20230516_133840.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzireWqH3JF7SmHc89TjdWHcI7YHtAAe8N3_wFogBp3I9KErUfok9P3eW5rj6w9HeI31XIx2jrytTi4ZWN9LcfuoVwReqgptdTK69GEYjjKHVyJ_vkAZvlHK3J0f2t7BRHbA5RBfwUHz3cEDpcbCpPOO_OlCNgL4CtG80XWToQb5wfPemKFhPMKU6/s320/IMG_20230516_133840.jpg" width="180" /></a></div>Heat the remaining oil in a large frying pan over a low heat. Add the remaining onion and fry gently until soft and lightly coloured. Add the spinach and turn it about in the pan until wilted. Cook over a medium heat to evaporate any excess liquid, then set aside. When cool, squeeze the spinach to remove any residual liquid.<p></p><p>Wash soak and parboil the rice as described on page 53. Preheat the oven to 190°C and butter a 2 litre ovenproof dish. </p><p>Remove the lamb from the yoghurt marinade Mix half the parboiled rice with the marinade and spoon it into the base and up the sides of the ovenproof dish Arrange the lamb on top of the rice, then cover with the spinach. Dot the prunes over the spinach then spoon in the remaining rice to cover and smooth the surface Cover tightly with a sheet of lightly buttered paper and a lid. Bake for 1.5 hours</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutmczuWDGb8aUoBI-Amy4nJshlYmbIQjEU-GoSIcTXy9A4JKA0OcomGv5t5dE99-Xzb2uL2NIiyhhm4CWEWiSeQ0HGryKviYRHEm69cz6en7IFC4JO5gryhPcasr926tttG_VLbsv32Iy0dLopDLwtyjYPe2CKw9ERNQ2gfdvQwY9uDDt8t-sHiBU/s3840/IMG_20230516_134713.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutmczuWDGb8aUoBI-Amy4nJshlYmbIQjEU-GoSIcTXy9A4JKA0OcomGv5t5dE99-Xzb2uL2NIiyhhm4CWEWiSeQ0HGryKviYRHEm69cz6en7IFC4JO5gryhPcasr926tttG_VLbsv32Iy0dLopDLwtyjYPe2CKw9ERNQ2gfdvQwY9uDDt8t-sHiBU/w180-h320/IMG_20230516_134713.jpg" width="180" /></a></div><p></p><p>Remove the dish from the oven and dot the surface of the rice with bits of butter. Replace the lid and leave to rest for 10 minutes. </p><p>Turn the rice out onto a warm serving platter and serve with a bowl of creamy yoghurt and a selection of relishes or pickles.</p><p><br /></p><p><br /></p><p><br /></p><br /><p><br /></p><p><br /></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-78433997585383841082023-05-17T16:29:00.000+10:002023-05-17T16:29:01.959+10:00Poor Man's Saffron and Carrot Dip<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBGF6vREH7__Lqu2pkFMhy4ZCG6-_A4mGJCMI-iSIcxWfFpKa1wbqZdqHBcd8XI0g-zND2y3PlydUZTzd2UASNu4QE5pcFD4gqR0YSVfqhV0XW3rNPKS3qNApfsg0a2ySrDX8JNXIDwYbEswHF0KhKE64ELe0nY2uJzL3P8lsV5ulQoq8CUeaQb7KVg/s1454/Screen%20Shot%202023-05-17%20at%204.26.10%20pm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1166" data-original-width="1454" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBGF6vREH7__Lqu2pkFMhy4ZCG6-_A4mGJCMI-iSIcxWfFpKa1wbqZdqHBcd8XI0g-zND2y3PlydUZTzd2UASNu4QE5pcFD4gqR0YSVfqhV0XW3rNPKS3qNApfsg0a2ySrDX8JNXIDwYbEswHF0KhKE64ELe0nY2uJzL3P8lsV5ulQoq8CUeaQb7KVg/w400-h321/Screen%20Shot%202023-05-17%20at%204.26.10%20pm.png" width="400" /></a></div><p><br /></p>One of the two mezze sides I made for our Turkish lunch, I love the simplicity of this dish and pairing with caraway seeds. Went great with the marvellous rice dishes !<p></p><p>From Anatolia cooking book :)</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUgH3wJyIQbPjNHfiNbZOCTKf-e_571dqNw7RWu80hUriJ1_-d5fBWSaO2QqjGDDIF-F02GrTpoC4wGlvOl5q8cioafCWa5ymDladoeRAwrMottdG123zS8GfvQfHp0mPgjshD4IO8UpLkHQn6lfAM4-wa8POYWgkAbSRgQiSXN58N_tfHjS-Bxvqbw/s1624/Screen%20Shot%202023-05-17%20at%204.25.40%20pm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="1624" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUgH3wJyIQbPjNHfiNbZOCTKf-e_571dqNw7RWu80hUriJ1_-d5fBWSaO2QqjGDDIF-F02GrTpoC4wGlvOl5q8cioafCWa5ymDladoeRAwrMottdG123zS8GfvQfHp0mPgjshD4IO8UpLkHQn6lfAM4-wa8POYWgkAbSRgQiSXN58N_tfHjS-Bxvqbw/w640-h458/Screen%20Shot%202023-05-17%20at%204.25.40%20pm.png" width="640" /></a></div><br /><p></p>Emmanuellehttp://www.blogger.com/profile/16125595587823132074noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-54768716958724928252023-05-17T13:03:00.000+10:002023-05-17T13:03:55.671+10:00Green Olive & Walnut Salad<p></p><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/AVvXsEiTjYojY1KJoB6BkUIb2xWdO-iWaB8-UBUO4qPZvpRNd6Z5TDwVjOkdqZA6K75JQeIS2gSXFddjHyhyJO3tdj6KQtFyTiyPlrJ140mhlt_tPi2OJq2TaxRXwFnasMfGoUF2Yrfuca8BrpzN6lnwv0gWpaSOBRMLVAULXk3wio2F9dVJvmzKgFPpW_KzDA/s1608/Screen%20Shot%202023-05-17%20at%2012.54.40%20pm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="1608" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjYojY1KJoB6BkUIb2xWdO-iWaB8-UBUO4qPZvpRNd6Z5TDwVjOkdqZA6K75JQeIS2gSXFddjHyhyJO3tdj6KQtFyTiyPlrJ140mhlt_tPi2OJq2TaxRXwFnasMfGoUF2Yrfuca8BrpzN6lnwv0gWpaSOBRMLVAULXk3wio2F9dVJvmzKgFPpW_KzDA/w400-h290/Screen%20Shot%202023-05-17%20at%2012.54.40%20pm.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> One of the salads I made for our inaugural Culinary Wanderer lunch, see recipe from Anatolia book below :)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbOUwW4e1905ZosfytxcEWbA6qL3FRkEPydbCflxf6KoE0xiYWiaiUgarGiQeUjn6bCkfyUNJnPLzjFX_11VEc5_BCcKZKrws7yIl2vgIPO4v6NDWnJxp4889B5LtTukDYk0dX_oNV9kEbVyQm0lZFz0IpT2Ygm1C9iHCetcK7Hl7Zx3QmhrVppmdFA/s1026/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="1026" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbOUwW4e1905ZosfytxcEWbA6qL3FRkEPydbCflxf6KoE0xiYWiaiUgarGiQeUjn6bCkfyUNJnPLzjFX_11VEc5_BCcKZKrws7yIl2vgIPO4v6NDWnJxp4889B5LtTukDYk0dX_oNV9kEbVyQm0lZFz0IpT2Ygm1C9iHCetcK7Hl7Zx3QmhrVppmdFA/w640-h460/Untitled.png" width="640" /></a></div><br />Emmanuellehttp://www.blogger.com/profile/16125595587823132074noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-41398938980514919112023-05-17T13:02:00.006+10:002023-05-17T13:19:55.176+10:00Baklava & the Filo Dough for it <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnXONgEZ2WlYT3M4yAa1HPMcem1Zxg9RSRsOhVVBiyR5zq_PE3riOvGrd0HjeK93kFohammzS7Nx9Hbbmj7UsMx_lvcCMkJPO_qpp_FA8KCoo1JovYgv17z_LTZlwTLSj-wsRU8JHGKr2AvARbCRcW-bu1X4y20rFEOdd4-YEEV3b-oOLYFuHv_87Qnw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1713" data-original-width="1240" height="623" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnXONgEZ2WlYT3M4yAa1HPMcem1Zxg9RSRsOhVVBiyR5zq_PE3riOvGrd0HjeK93kFohammzS7Nx9Hbbmj7UsMx_lvcCMkJPO_qpp_FA8KCoo1JovYgv17z_LTZlwTLSj-wsRU8JHGKr2AvARbCRcW-bu1X4y20rFEOdd4-YEEV3b-oOLYFuHv_87Qnw=w653-h623" width="653" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1ZsJrEDB-Kek-SSqoFYYaT6oZgGGj5YdlVGA50vSG1qu5DFbBeQWkUgh07bxAzjxze5mTnuELj3XAGAjwTqBwh2qVmvtuWPLgUAgzvTtd4bmbr5fs_rwGQ5Tangdg7QOQW6rWkTzIV4oYBIM_njKsA5QJkXTITh0jYYfJSHzFLyNejybv1WIPq1H8UA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1713" data-original-width="1240" height="637" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1ZsJrEDB-Kek-SSqoFYYaT6oZgGGj5YdlVGA50vSG1qu5DFbBeQWkUgh07bxAzjxze5mTnuELj3XAGAjwTqBwh2qVmvtuWPLgUAgzvTtd4bmbr5fs_rwGQ5Tangdg7QOQW6rWkTzIV4oYBIM_njKsA5QJkXTITh0jYYfJSHzFLyNejybv1WIPq1H8UA=w653-h637" width="653" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><p></p>Ayelet Anushhttp://www.blogger.com/profile/05118497692722022661noreply@blogger.com0Cygnet TAS 7112, Australia-43.1426974 147.1092455-71.452931236178841 111.95299549999999 -14.832463563821157 -177.7345045tag:blogger.com,1999:blog-8915594339904259392.post-70601019675208420482023-01-21T16:32:00.001+11:002023-01-21T16:33:48.881+11:00Carrot and Sultana Cake <div>Crop Swap January 2023</div>Dairy free. <div>I doubled for the baking dish. </div><div>I used rapadura sugar. </div><div>Done in 25 mins. <br><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-16PtZJgjkos/Y8t46hh7ICI/AAAAAAAC45g/BKAZuc4L12odiBbl7MD8GQHQk5ViBvc8gCNcBGAsYHQ/s1600/1674279143898938-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<br>
</a>
</div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-d8oLxE-DfmE/Y8t45oXAlSI/AAAAAAAC45c/aZbYDKMIh8sQV3mZDXk19m3JwPZugSotwCNcBGAsYHQ/s1600/1674279139198997-1.png" imageanchor="1">
</a><img border="0" src="https://lh3.googleusercontent.com/-d8oLxE-DfmE/Y8t45oXAlSI/AAAAAAAC45c/aZbYDKMIh8sQV3mZDXk19m3JwPZugSotwCNcBGAsYHQ/s1600/1674279139198997-1.png" width="400"><a href="https://lh3.googleusercontent.com/-d8oLxE-DfmE/Y8t45oXAlSI/AAAAAAAC45c/aZbYDKMIh8sQV3mZDXk19m3JwPZugSotwCNcBGAsYHQ/s1600/1674279139198997-1.png" imageanchor="1">
</a>
</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-sE6Kw1dYPMA/Y8t5OgR26AI/AAAAAAAC45s/WpatYVzOXBcs1ItoSreqd1MZyzbvshSgACNcBGAsYHQ/s1600/1674279223993520-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-sE6Kw1dYPMA/Y8t5OgR26AI/AAAAAAAC45s/WpatYVzOXBcs1ItoSreqd1MZyzbvshSgACNcBGAsYHQ/s1600/1674279223993520-0.png" width="400">
</a>
</div><br></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-44110121807988055842022-06-20T09:20:00.008+10:002022-11-21T15:35:45.033+11:00Sourdough Buckwheat Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-N0to98_bvwY/Yq-vmJ504II/AAAAAAACzZ0/KfJxQ6Ft2CoOtQ5T1dkcwxpTkWEle7QuQCNcBGAsYHQ/s1600/1655680917094848-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-N0to98_bvwY/Yq-vmJ504II/AAAAAAACzZ0/KfJxQ6Ft2CoOtQ5T1dkcwxpTkWEle7QuQCNcBGAsYHQ/s1600/1655680917094848-0.png" width="400" />
</a>
</div><p> From Breadtopia</p><div class="zrdn-block-wrap zrdn-ingredients" style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: Assistant, sans-serif; font-size: 17px; margin: 0px; max-width: 100%; padding: 0px;"><h3 class="zrdn-recipe-label zrdn-ingredients-label" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: "Open Sans Condensed", sans-serif; font-size: 24px; line-height: 1.4; margin: 0px 0px 26px; padding: 0px;">Ingredients</h3><ul class="zrdn-list zrdn-ingredients-list bullets zrdn-element_ingredients" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; margin: 0px 0px 0px 40px; padding: 0px;"><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">1 cup fresh-milled <a href="https://breadtopia.com/store/organic-buckwheat-groats/" style="-webkit-font-smoothing: antialiased; background-color: transparent; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; transition: color 0.2s ease 0s;" target="_blank">buckwheat</a> flour</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">1/3 cup <a href="https://breadtopia.com/store/sourdough-starter-live/" style="-webkit-font-smoothing: antialiased; background-color: transparent; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; transition: color 0.2s ease 0s;" target="_blank">sourdough starter</a> </li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">1 cup milk</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">3 eggs</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">oil or melted butter </li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">pinch salt </li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: disc; margin: 0px; padding: 0px;">additional butter or oil for the pan</li></ul></div><div class="zrdn-block-wrap zrdn-instructions" style="-webkit-font-smoothing: antialiased; background-color: white; border: 0px; box-sizing: border-box; font-family: Assistant, sans-serif; font-size: 17px; margin: 20px 0px; max-width: 100%; padding: 0px;"><h3 class="zrdn-recipe-label zrdn-instructions-label" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: "Open Sans Condensed", sans-serif; font-size: 24px; line-height: 1.4; margin: 0px 0px 26px; padding: 0px;">Instructions</h3><ul class="zrdn-list zrdn-instructions-list nobullets zrdn-element_instructions" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 10px 0px 0px; padding: 0px;">Combine the ingredients in a bowl and mix thoroughly. Depending on the flour in your sourdough starter, your batter may need more or less milk. See this <a href="https://www.youtube.com/watch?v=l2G-yQGn_fw" style="-webkit-font-smoothing: antialiased; background-color: transparent; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; transition: color 0.2s ease 0s;" target="_blank">video</a> for an ideal batter consistency.</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 10px 0px 0px; padding: 0px;"><span class="italic" style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; font-family: "Alegreya Sans"; font-size: 18.7px; font-style: italic; margin: 0px; padding: 0px;">If you want more complex flavours, at this point, you can cover the batter and let it ferment for a few hours at room temperature or overnight in the refrigerator. You can also use it immediately.</span></li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 10px 0px 0px; padding: 0px;">Heat up a fry pan (non-stick is easiest) with a small amount of butter or oil. A medium burner setting usually works. When the butter is melted but not yet browned, ladle in about 1/2-1/3 cup of batter. Immediately tilt the pan around to spread the batter in a larger circle.</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 10px 0px 0px; padding: 0px;">Once the the crepe has bubbles popping through, flip it and cook the second side. Total cooking time is usually just a couple of minutes.</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 10px 0px 0px; padding: 0px;">Serve with whatever filling or topping you want: whipped cream, fruit, dulce de leche, nutella, lemon juice and sugar, jam or even savory fillings like spinach and cheese.</li><li style="-webkit-font-smoothing: antialiased; border: 0px; box-sizing: border-box; list-style: none; margin: 10px 0px 0px; padding: 0px;">You can make these ahead and freeze them (well wrapped) or refrigerate for 1-2 days. To retain moisture and pliability when reheating, place a crepe on a covered plate and microwave for 20-30 seconds. A bowl or a second plate works well as a cover.</li></ul></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-82638257252153844652022-06-06T20:25:00.001+10:002022-06-06T20:25:16.074+10:00Chickpea Salad with Onions and Paprika<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-kfk18U7DlGI/Yp3WCouqq4I/AAAAAAACy8o/AEla82QhKwIfdbv-NGXKsI0NJYyDfzGBQCNcBGAsYHQ/s1600/1654511111790601-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-kfk18U7DlGI/Yp3WCouqq4I/AAAAAAACy8o/AEla82QhKwIfdbv-NGXKsI0NJYyDfzGBQCNcBGAsYHQ/s1600/1654511111790601-0.png" width="400">
</a>
</div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-sLhfP0Jtmk8/Yp3WBhdFLgI/AAAAAAACy8k/t3uC5j6CvNYajDye_KSzq0sfRr5czOgTQCNcBGAsYHQ/s1600/1654511107136017-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-sLhfP0Jtmk8/Yp3WBhdFLgI/AAAAAAACy8k/t3uC5j6CvNYajDye_KSzq0sfRr5czOgTQCNcBGAsYHQ/s1600/1654511107136017-1.png" width="400">
</a>
</div><br></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-89428181501307282442022-05-12T10:17:00.001+10:002022-05-12T10:18:57.657+10:00Anjou Pear Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-IfGz2-rtR5g/YnxSH9u1cPI/AAAAAAACyCQ/PvjNa0PejG4-2imsuTYZLH-GIUo_ls3YACNcBGAsYHQ/s1600/1652314652257538-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-IfGz2-rtR5g/YnxSH9u1cPI/AAAAAAACyCQ/PvjNa0PejG4-2imsuTYZLH-GIUo_ls3YACNcBGAsYHQ/s1600/1652314652257538-0.png" width="400">
</a>
</div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-coDmYo66yyM/YnxSGyRfBdI/AAAAAAACyCM/VxQS2sXqG24du6OLmg0ArYCU2I1R9WtAQCNcBGAsYHQ/s1600/1652314647819517-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-coDmYo66yyM/YnxSGyRfBdI/AAAAAAACyCM/VxQS2sXqG24du6OLmg0ArYCU2I1R9WtAQCNcBGAsYHQ/s1600/1652314647819517-1.png" width="400">
</a>
</div><div>Wednesday mornings, for me, have been all about gardening with friends followed by cake and coffee for..... hmmmm.... about 28 years. We take it in turns, one week we garden here, then the next is your turn. In Adelaide there were 5 of us, then I came to Tasmania so now there are 4. I do it here with 1 friend. It is so good to work for 2 hours then the host provides cake and coffee. </div><div><br></div><div>Today Ann and I constructed a big compost heap which will sit for 6 months or so. </div><div><br></div><div>Then we sat on my deck and had pear cake and coffee. We ate 1/3, I gave her 1/3 to take home and I have 1/3 for another day. This is such an easy recipe and so delicious. I added quite a bit of ginger. I have made this dozens of times. It looks like it doesn't have enough batter when you mix it, but it does. I dusted with icing sugar just before serving. </div><div>Look at it after 30 minutes in the oven because one hour is way too long, even at 160C.</div></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-22803594926080138302022-05-08T17:15:00.001+10:002022-05-08T17:15:24.015+10:00Plums and Rhubarb <div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-W1ArIapWl7A/YnduCW0LpNI/AAAAAAACx9M/1qwxD5F93GkHxAWNUG-NNd7GDjuBxbsDgCNcBGAsYHQ/s1600/1651994117802404-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-W1ArIapWl7A/YnduCW0LpNI/AAAAAAACx9M/1qwxD5F93GkHxAWNUG-NNd7GDjuBxbsDgCNcBGAsYHQ/s1600/1651994117802404-0.png" width="400">
</a>
</div><br></div><div>Stewed rhubarb and red plums (which I would have called satsuma in Adelaide but the tree was in my garden when I arrived here so I am not sure). Anyway, magnificently red and dense flesh, as are the rhubarb stems. This variety of rhubarb holds its deep red colour perfectly when cooked. </div><div><br></div><div>I added several strips of lemon peel and a squeeze of juice, some cardamon and a tablespoon of rapadura sugar before cooking. Next it will be a crumble..... and yes, I gave in and bought another tub of Golden North honey icecream 😁</div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-5129085377137984572022-05-06T14:40:00.001+10:002022-05-06T14:40:53.119+10:00Strawberry Polenta CakeRecipe from Esther at Heartfelt Wholefoods <div>I used a cake tin instead of a skillet. <br><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/--zQ8ipQUZGI/YnSm0lebqoI/AAAAAAACx3E/gcEVbkBw0gAjWJT7b1sGE17ZsEH94q9SQCNcBGAsYHQ/s1600/1651812045930733-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/--zQ8ipQUZGI/YnSm0lebqoI/AAAAAAACx3E/gcEVbkBw0gAjWJT7b1sGE17ZsEH94q9SQCNcBGAsYHQ/s1600/1651812045930733-0.png" width="400">
</a>
</div></div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-W9Wup7VB5ZA/YnSmzVs0qMI/AAAAAAACx3A/GssncIWwEDkaYgKcKZy-7SxBArGhqUjIgCNcBGAsYHQ/s1600/1651812041139877-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-W9Wup7VB5ZA/YnSmzVs0qMI/AAAAAAACx3A/GssncIWwEDkaYgKcKZy-7SxBArGhqUjIgCNcBGAsYHQ/s1600/1651812041139877-1.png" width="400">
</a>
</div><br><br></div></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-27976151700407384172022-05-06T14:33:00.001+10:002022-06-02T16:49:06.190+10:00Hempseed Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-XR-IT6ductQ/YnSlADld1yI/AAAAAAACx2o/uw-IaTlSCfoZF21m3UIpkuVuGhAclgDkwCNcBGAsYHQ/s1600/1651811580950736-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-XR-IT6ductQ/YnSlADld1yI/AAAAAAACx2o/uw-IaTlSCfoZF21m3UIpkuVuGhAclgDkwCNcBGAsYHQ/s1600/1651811580950736-0.png" width="400">
</a>
</div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-oAPo4mDIT4Y/YnSk_ATjqaI/AAAAAAACx2k/s4od8D1fFA4ljXm7FWpVEQNXacYrv647QCNcBGAsYHQ/s1600/1651811576530727-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-oAPo4mDIT4Y/YnSk_ATjqaI/AAAAAAACx2k/s4od8D1fFA4ljXm7FWpVEQNXacYrv647QCNcBGAsYHQ/s1600/1651811576530727-1.png" width="400">
</a>
</div></div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-832m8LoFdFc/YnSk94ZTh9I/AAAAAAACx2g/iIcgeathXv4LJE92LzrlQJczLJYbaXImgCNcBGAsYHQ/s1600/1651811570934813-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-832m8LoFdFc/YnSk94ZTh9I/AAAAAAACx2g/iIcgeathXv4LJE92LzrlQJczLJYbaXImgCNcBGAsYHQ/s1600/1651811570934813-2.png" width="400">
</a>
</div></div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-x26HU-bBv50/YnSk8hj30PI/AAAAAAACx2c/ImeNao_kKgM0i_U0YJ4eZ9VNRUFGkwFywCNcBGAsYHQ/s1600/1651811566027303-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-x26HU-bBv50/YnSk8hj30PI/AAAAAAACx2c/ImeNao_kKgM0i_U0YJ4eZ9VNRUFGkwFywCNcBGAsYHQ/s1600/1651811566027303-3.png" width="400">
</a>
</div><br><br><br></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-79810150150022381132022-05-06T14:22:00.001+10:002022-05-06T14:22:40.301+10:00Coconut Cardamon Blueberry Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-w7Y5SZ35_8Y/YnSijbO8D9I/AAAAAAACx2I/-OivVYbcJsMQ6yA1p9Fi667z-I4n_d3XQCNcBGAsYHQ/s1600/1651810952777261-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-w7Y5SZ35_8Y/YnSijbO8D9I/AAAAAAACx2I/-OivVYbcJsMQ6yA1p9Fi667z-I4n_d3XQCNcBGAsYHQ/s1600/1651810952777261-0.png" width="400">
</a>
</div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-bpgCSySzOAM/YnSiiGuUHUI/AAAAAAACx2E/RADnSGKzb1cx2LIZW9oGBq2hLxMT4hjJQCNcBGAsYHQ/s1600/1651810947806692-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-bpgCSySzOAM/YnSiiGuUHUI/AAAAAAACx2E/RADnSGKzb1cx2LIZW9oGBq2hLxMT4hjJQCNcBGAsYHQ/s1600/1651810947806692-1.png" width="400">
</a>
</div><br></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-66231807563907920972022-05-06T14:15:00.001+10:002022-05-06T14:15:50.314+10:00Zucchini Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-fDxnxvHtpzM/YnSg81QXKuI/AAAAAAACx14/R5z6LYeH3_EXfMB0sUkSc28F_XGhsvhugCNcBGAsYHQ/s1600/1651810543319928-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-fDxnxvHtpzM/YnSg81QXKuI/AAAAAAACx14/R5z6LYeH3_EXfMB0sUkSc28F_XGhsvhugCNcBGAsYHQ/s1600/1651810543319928-0.png" width="400">
</a>
</div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-YnMz7rF6vFQ/YnSg7qit1KI/AAAAAAACx10/J7MNDJVIhMkDiUHiIYhg-TLVQkUIHNaVwCNcBGAsYHQ/s1600/1651810539069036-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-YnMz7rF6vFQ/YnSg7qit1KI/AAAAAAACx10/J7MNDJVIhMkDiUHiIYhg-TLVQkUIHNaVwCNcBGAsYHQ/s1600/1651810539069036-1.png" width="400">
</a>
</div><br></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-64371392205312023822022-05-06T14:13:00.001+10:002022-05-06T14:13:37.959+10:00Raspberry Ratafia <div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-I8buSOXvDdQ/YnSgb8x4umI/AAAAAAACx1o/it9T0Bj1VDcD7wzWduJ39MHSXtE8kMcGwCNcBGAsYHQ/s1600/1651810411159432-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-I8buSOXvDdQ/YnSgb8x4umI/AAAAAAACx1o/it9T0Bj1VDcD7wzWduJ39MHSXtE8kMcGwCNcBGAsYHQ/s1600/1651810411159432-0.png" width="400">
</a>
</div><div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-sju786kOy1w/YnSgavOzG_I/AAAAAAACx1k/dWNoV5qgJosdQymsxRnvr2139oN4xF-CwCNcBGAsYHQ/s1600/1651810406117630-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-sju786kOy1w/YnSgavOzG_I/AAAAAAACx1k/dWNoV5qgJosdQymsxRnvr2139oN4xF-CwCNcBGAsYHQ/s1600/1651810406117630-1.png" width="400">
</a>
</div><br></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-83148048738812890432022-05-06T14:10:00.001+10:002022-05-06T14:10:24.141+10:00Strawberry Shortcake <div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-cJ_VU75jQ4E/YnSfrSh_tpI/AAAAAAACx1c/aI3cu3dKYoMp8dRCu-VWhTVOPVSNN4CSACNcBGAsYHQ/s1600/1651810217634846-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-cJ_VU75jQ4E/YnSfrSh_tpI/AAAAAAACx1c/aI3cu3dKYoMp8dRCu-VWhTVOPVSNN4CSACNcBGAsYHQ/s1600/1651810217634846-0.png" width="400">
</a>
</div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-6485383889999528892022-05-06T14:01:00.001+10:002022-05-06T14:01:28.153+10:00Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-Qn4KWS8s4QA/YnSdlcxHGqI/AAAAAAACx08/Jm7u9y_27gQOhxo4ayEYA-6qbgkQS7GLQCNcBGAsYHQ/s1600/1651809681526890-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-Qn4KWS8s4QA/YnSdlcxHGqI/AAAAAAACx08/Jm7u9y_27gQOhxo4ayEYA-6qbgkQS7GLQCNcBGAsYHQ/s1600/1651809681526890-0.png" width="400">
</a>
</div><div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-iN1gMLPcpes/YnSdkZe6wLI/AAAAAAACx04/iVpOKi8ikHw_BMkMPWQkIYW5ZKNpYstmwCNcBGAsYHQ/s1600/1651809677043076-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://lh3.googleusercontent.com/-iN1gMLPcpes/YnSdkZe6wLI/AAAAAAACx04/iVpOKi8ikHw_BMkMPWQkIYW5ZKNpYstmwCNcBGAsYHQ/s1600/1651809677043076-1.png" width="400">
</a>
</div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-57604792775485613262022-05-06T13:46:00.000+10:002022-05-06T13:46:29.599+10:00Jean's Christmas Day cooking schedule<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuPPH9maaU6eWoyF_KThS5PI4VxSzpMSp-kYlaR1KP6EONmGobcewC7ve2Lm0mGaodXj3dgMy4tzqkNyYw3qlMdbfuHRIoO2dN3rIJwCf1bODXU57YFgh5ktMLJ4VSbZSx7vjFXEaFMV_5LUthq3xWk-wRHmvOYQq_y36v0F71-pJ_2xf1oqbi4sQy" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="624" data-original-width="938" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuPPH9maaU6eWoyF_KThS5PI4VxSzpMSp-kYlaR1KP6EONmGobcewC7ve2Lm0mGaodXj3dgMy4tzqkNyYw3qlMdbfuHRIoO2dN3rIJwCf1bODXU57YFgh5ktMLJ4VSbZSx7vjFXEaFMV_5LUthq3xWk-wRHmvOYQq_y36v0F71-pJ_2xf1oqbi4sQy=w640-h426" width="640" /></a></div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhipz_r8uBFB04mVXnTRVGFkhDzUyVSfZv5esLbhhzwfJj3I1wNp_1BOogG1qOEibu6kK_Apr9LXjbMfrjpeYMK-GqavkOce2EcY1QrEKfIkokvkQFnERk8ISgzvMIIbV3zZbITrq0WsOsJJFtkmKbfpZ6_JYWMLFn89DyUsfvQL0EzmyROYfOuQ1XO" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="625" data-original-width="995" height="402" src="https://blogger.googleusercontent.com/img/a/AVvXsEhipz_r8uBFB04mVXnTRVGFkhDzUyVSfZv5esLbhhzwfJj3I1wNp_1BOogG1qOEibu6kK_Apr9LXjbMfrjpeYMK-GqavkOce2EcY1QrEKfIkokvkQFnERk8ISgzvMIIbV3zZbITrq0WsOsJJFtkmKbfpZ6_JYWMLFn89DyUsfvQL0EzmyROYfOuQ1XO=w640-h402" width="640" /></a></div><br /><br /><p></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-69237829790453413592022-01-03T16:42:00.003+11:002022-01-03T16:42:21.659+11:00Cassis<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJjqRSrNBALFcqcIy1VKCD3odUHOaf2KkSEvoOV4lBzvs9_rM8fUMBljMfvZoO3w905Bbgzt8pkAKGyBLVgbZBK6lbphEA_HhCiDfieM8tFRVkKTw3Xazxak_2azJ9uZ1JZQeDlFm9iiHulfdg_sy9PSftO0T9OG0eDUWGnQ8v2S3UCtqngFXqiyDX=s3840" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJjqRSrNBALFcqcIy1VKCD3odUHOaf2KkSEvoOV4lBzvs9_rM8fUMBljMfvZoO3w905Bbgzt8pkAKGyBLVgbZBK6lbphEA_HhCiDfieM8tFRVkKTw3Xazxak_2azJ9uZ1JZQeDlFm9iiHulfdg_sy9PSftO0T9OG0eDUWGnQ8v2S3UCtqngFXqiyDX=w360-h640" width="360" /></a></div><br /><p></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-89882761064467704102022-01-03T16:40:00.002+11:002022-01-03T16:45:48.280+11:00Tubetti with Garlic and Peas<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWZtlf2pxrafEBcrE3UnlIy0GcOPUo91AT-lSPSgHkGLOzOSgjX6w9u3nGqzJJY8dnq74iO2gih4dvbceesrlW-kA2R9gDov5cwzX2Zd9aJSI26eECByQg0c__NcKe6rUJiY9goKyo3RrMBiPL8ZcoOI2C-N_Zv5eZvegJZJWbvt57BmqgtMRkdgMX=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="330" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWZtlf2pxrafEBcrE3UnlIy0GcOPUo91AT-lSPSgHkGLOzOSgjX6w9u3nGqzJJY8dnq74iO2gih4dvbceesrlW-kA2R9gDov5cwzX2Zd9aJSI26eECByQg0c__NcKe6rUJiY9goKyo3RrMBiPL8ZcoOI2C-N_Zv5eZvegJZJWbvt57BmqgtMRkdgMX=w587-h330" width="587" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMC05kku13-gM7QsWUav_1viahj999DieMyGh41gvHt0N9bPJeWLEpQjAcsDTBIUy50pGfP9LYPeY2A3f2ihnPx-JPBqlAnxT3-Ga6wmPXmpt3j8W12JXzu0kr3f-cmJo6lYBd4G3Jxi_pTb1v61X0moz8791zjW1StPgLdfUkxI8-QOAc5pyst8R6=s2866" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1929" data-original-width="2866" height="401" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMC05kku13-gM7QsWUav_1viahj999DieMyGh41gvHt0N9bPJeWLEpQjAcsDTBIUy50pGfP9LYPeY2A3f2ihnPx-JPBqlAnxT3-Ga6wmPXmpt3j8W12JXzu0kr3f-cmJo6lYBd4G3Jxi_pTb1v61X0moz8791zjW1StPgLdfUkxI8-QOAc5pyst8R6=w598-h401" width="598" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjM5W0OmCgtqFZKdwGhDz7nhL3zXg0XzGH99mmT46ubWaC2gV2tFjxTjEoZ2sL-z_ORbIjDWP5_byNzB_LDKhyDg7UH866_ZfNm4B8iDS2foXQP5wLWBjhMXKcb7bJeWiaLpDPWk3dTC8Altba77NYjs5Z2ws_N7Ux8v7TI4mXAD8FXQeI0aL3EuxEa=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="334" src="https://blogger.googleusercontent.com/img/a/AVvXsEjM5W0OmCgtqFZKdwGhDz7nhL3zXg0XzGH99mmT46ubWaC2gV2tFjxTjEoZ2sL-z_ORbIjDWP5_byNzB_LDKhyDg7UH866_ZfNm4B8iDS2foXQP5wLWBjhMXKcb7bJeWiaLpDPWk3dTC8Altba77NYjs5Z2ws_N7Ux8v7TI4mXAD8FXQeI0aL3EuxEa=w593-h334" width="593" /></a></div><br /><p></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-58425745755721829182022-01-03T16:36:00.005+11:002022-01-03T16:46:19.983+11:00Citrus, Almond and Polenta Cake<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiR0h3-NzF2oHm0By9Ph81TTzmSFmWdOxy6k6BJoqw0BvaBwg5dDcjG9FK1dIuySD9llEbdtq2qrlcjgqKhfr9XPqDdXFYmqyrRaCM1F4MCjkZaLukQsKuZuuevR8qao3TRmzvutYpsjLK4-NcjwMt6lPkdarptLhFIK7B47iEyvtIku6fjQyxcwCe=s2220" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="2220" height="292" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiR0h3-NzF2oHm0By9Ph81TTzmSFmWdOxy6k6BJoqw0BvaBwg5dDcjG9FK1dIuySD9llEbdtq2qrlcjgqKhfr9XPqDdXFYmqyrRaCM1F4MCjkZaLukQsKuZuuevR8qao3TRmzvutYpsjLK4-NcjwMt6lPkdarptLhFIK7B47iEyvtIku6fjQyxcwCe=w599-h292" width="599" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeADDbuXHTvO_KXnNC1pt52JlcbVZaZjv2ylPy2QZpTDnN8vNVQISf_lYJ5oYDayudM2DyVCSlNK4PXWoxY_sIn51CqmMZLGlkdoLBHw1vK0w1Zap3AVAv9Q1Qhbh7tz0Zd4V-gx5DMzKAQ6JgHZqsXZLdoBHv1yDNE0uRjrEBs3Kkd53UOrGYmtoc=s1991" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1991" data-original-width="1455" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeADDbuXHTvO_KXnNC1pt52JlcbVZaZjv2ylPy2QZpTDnN8vNVQISf_lYJ5oYDayudM2DyVCSlNK4PXWoxY_sIn51CqmMZLGlkdoLBHw1vK0w1Zap3AVAv9Q1Qhbh7tz0Zd4V-gx5DMzKAQ6JgHZqsXZLdoBHv1yDNE0uRjrEBs3Kkd53UOrGYmtoc=w293-h400" width="293" /></a></div><p></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-29904924977574331472022-01-03T09:25:00.002+11:002022-01-03T16:46:51.393+11:00Pavlova slice<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3l8RaF-j9M6359oGvQL_LhnGCXU0tkAx9syjWg-6RDk9DU7hZdFSXG1uCgj4MOr1TyI0gmZTDWUZ4LS7mTAAIQ8JKNS51W5xClqe_9k7wPXUxLjQGhYxVts_cMcWHBlAx8WYazvBzwpZtzOqOvCQY9SkpAyjpfZ4TpJjzgP-umKPXHuY_EOQWurk7=s3840" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="338" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3l8RaF-j9M6359oGvQL_LhnGCXU0tkAx9syjWg-6RDk9DU7hZdFSXG1uCgj4MOr1TyI0gmZTDWUZ4LS7mTAAIQ8JKNS51W5xClqe_9k7wPXUxLjQGhYxVts_cMcWHBlAx8WYazvBzwpZtzOqOvCQY9SkpAyjpfZ4TpJjzgP-umKPXHuY_EOQWurk7=w600-h338" width="600" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieK9OjLf-GEK7pMKJSmWz7EbVbdyvmpxvhZ82mE3_6x_-nf_ZXglJrrpBSXVgnWvnaAF85HStCDD3vWn_A19i1rQITwbwAaIR42S_ZmWy75qr0zgSudoJAwL_O4KhqK_bsnavLG-QRC9W2uqopnHknyGZx-UXS1TqBsKyLJXLNEAxUL2-OBIBmuBHD=s2171" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2171" data-original-width="2022" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEieK9OjLf-GEK7pMKJSmWz7EbVbdyvmpxvhZ82mE3_6x_-nf_ZXglJrrpBSXVgnWvnaAF85HStCDD3vWn_A19i1rQITwbwAaIR42S_ZmWy75qr0zgSudoJAwL_O4KhqK_bsnavLG-QRC9W2uqopnHknyGZx-UXS1TqBsKyLJXLNEAxUL2-OBIBmuBHD=w373-h400" width="373" /></a></div><br />Maggiehttp://www.blogger.com/profile/17155210756905386478noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-1335856638743491362021-11-15T13:46:00.010+11:002021-11-15T14:01:49.515+11:00Celeriac and Lentils<p> <span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">We are past celeriac season here in the southern hemisphere but, if you happen to have one that has not gone to seed yet, this looks like a lovely way of eating it. </span></p><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; display: inline-flex; font-size: 15px; height: 16px; margin: 0px 1px; vertical-align: middle; white-space: pre-wrap; width: 16px;"></span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"> I might use lovage and kohlrabi because I have all the other ingredients. </span><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">I love Yottam.</span><p><i><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;">"</span><span style="background-color: white; color: #222222; font-family: Montserrat; font-size: 14px; letter-spacing: 1px;">Celeriac is probably my favourite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables, it is marvellous simply with a bit of olive oil. Here it works with the lentils and nuts to create a hearty autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with soured cream and olive oil. Or, allow it to cool down, then take it to work for lunch or on a picnic."</span></i></p><div><span face="Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif" style="color: #050505;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span></div><div><div class="cooking-ingredients" style="background-color: white; font-family: "Josefin Sans"; font-size: 12px; letter-spacing: 1px;"><p class="label" style="color: #222222; font-family: Montserrat; font-size: 14px; letter-spacing: 1.5px; line-height: 24px; margin-bottom: 30px; margin-top: 0px; text-transform: uppercase;">INGREDIENTS</p><div class="ct-field ct-field-area cooking-info" id="ct-field-85" style="margin-bottom: 2rem; text-transform: uppercase;"><ul style="list-style-position: inside; margin-bottom: 1rem; margin-top: 0px; padding-left: 0px;">SERVES FOUR</ul></div><div class="ct-field ct-field-area ct-value" id="ct-field-88" style="column-count: 2; column-gap: 40px; column-rule: 1px solid rgb(221, 221, 221);"><ul style="list-style-type: none; margin-bottom: 2.5rem; margin-top: 0px; padding-left: 0px;"><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">60g whole hazelnuts (skin on)</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">200g Puy lentils</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">700ml water</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">2 bay leaves</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">4 thyme sprigs</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">1 small celeriac (650g), peeled and cut into 1cm chips</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">4 tbsp olive oil </li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">3 tbsp hazelnut oil</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">3 tbsp good-quality red wine vinegar </li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">4 tbsp chopped mint</li><li style="color: #222222; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">salt and black pepper</li></ul></div></div><div class="cooking-method" style="background-color: white; font-family: "Josefin Sans"; font-size: 12px; letter-spacing: 1px; margin: 50px 0px;"><p class="label" style="color: #222222; font-family: Montserrat; font-size: 14px; letter-spacing: 1.5px; line-height: 24px; margin-bottom: 30px; margin-top: 0px; text-transform: uppercase;">METHOD</p><div class="ct-field ct-field-area method" id="ct-field-87"><ol style="counter-reset: section 0; margin-bottom: 2.5rem; margin-top: 0px; padding-left: 0px;"><li style="color: #222222; counter-increment: section 1; display: table; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">Preheat the oven to 140°C/Gas Mark 1. Scatter the hazelnuts on a small baking sheet and roast in the oven for 15 minutes. Let them cool down, then chop roughly.</li><li style="color: #222222; counter-increment: section 1; display: table; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve. Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.</li><li style="color: #222222; counter-increment: section 1; display: table; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavours) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.</li><li style="color: #222222; counter-increment: section 1; display: table; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.</li><li style="color: #222222; counter-increment: section 1; display: table; font-family: Montserrat; font-size: 14px; line-height: 24px; margin-bottom: 1rem; margin-top: 0px;">To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.</li></ol></div></div><div><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dGSWtZxQlgQ/YZHJapNOxBI/AAAAAAACr8Q/X9mljEkAxXcLjJSGLrmia9PtJebVHiM0ACLcBGAsYHQ/s809/celeriac%2Band%2Blentils.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="418" data-original-width="809" height="262" src="https://1.bp.blogspot.com/-dGSWtZxQlgQ/YZHJapNOxBI/AAAAAAACr8Q/X9mljEkAxXcLjJSGLrmia9PtJebVHiM0ACLcBGAsYHQ/w508-h262/celeriac%2Band%2Blentils.PNG" width="508" /></a></div><br /><span face=""Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif" style="background-color: white; color: #050505; font-size: 15px; white-space: pre-wrap;"><br /></span></div></div>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0tag:blogger.com,1999:blog-8915594339904259392.post-2831815786280548422021-11-15T13:38:00.001+11:002021-11-15T13:38:07.884+11:00Cumquat Marmalade<p> <span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: center; white-space: pre-wrap;">No wonder my mother's cumquat marmalade was so good; it takes 3 days to make.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-u9lFCJBME_k/YZHH0S0CriI/AAAAAAACr8E/EmMnbwXsTNM1cQNNebeMT_6Ga6gzbw34gCPcBGAsYHg/s3493/original_837cf1c1-0aa9-4787-abbe-e622f559f46d_IMG_20211029_145416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1879" data-original-width="3493" height="215" src="https://1.bp.blogspot.com/-u9lFCJBME_k/YZHH0S0CriI/AAAAAAACr8E/EmMnbwXsTNM1cQNNebeMT_6Ga6gzbw34gCPcBGAsYHg/w400-h215/original_837cf1c1-0aa9-4787-abbe-e622f559f46d_IMG_20211029_145416.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GD8y1A4ljhg/YZHH0UuTBSI/AAAAAAACr8E/9uIu9QDIOkYM2d8mAW86iFNwkKeKiMB6ACPcBGAsYHg/s3840/IMG_20211029_154935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="3840" height="225" src="https://1.bp.blogspot.com/-GD8y1A4ljhg/YZHH0UuTBSI/AAAAAAACr8E/9uIu9QDIOkYM2d8mAW86iFNwkKeKiMB6ACPcBGAsYHg/w400-h225/IMG_20211029_154935.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9pyBm4i7jko/YZHH0enkXZI/AAAAAAACr8E/tyRCZNhV-mEQZLFgPvIDS8Qc1fpH-mV3QCPcBGAsYHg/s1389/IMG_20211031_175909%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1087" height="400" src="https://1.bp.blogspot.com/-9pyBm4i7jko/YZHH0enkXZI/AAAAAAACr8E/tyRCZNhV-mEQZLFgPvIDS8Qc1fpH-mV3QCPcBGAsYHg/w313-h400/IMG_20211031_175909%257E2.jpg" width="313" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XGQQg3rqhnY/YZHH0dNzmOI/AAAAAAACr8E/JuYhBIizjKYRl6wc0h0NJ-oWK_X7zdQBQCPcBGAsYHg/s2927/IMG_20211031_180451%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1712" data-original-width="2927" height="374" src="https://1.bp.blogspot.com/-XGQQg3rqhnY/YZHH0dNzmOI/AAAAAAACr8E/JuYhBIizjKYRl6wc0h0NJ-oWK_X7zdQBQCPcBGAsYHg/w640-h374/IMG_20211031_180451%257E2.jpg" width="640" /></a></div><br /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; text-align: center; white-space: pre-wrap;"><br /></span><p></p>Katehttp://www.blogger.com/profile/10140249815996700049noreply@blogger.com0