tag:blogger.com,1999:blog-87074602896116864792024-03-14T01:30:11.682-05:00Cottage Farmcottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.comBlogger546125tag:blogger.com,1999:blog-8707460289611686479.post-88203761830707375122015-11-09T13:55:00.000-06:002015-11-09T13:55:03.041-06:00Guest Post: Georgina Fuggle - Roasted Pumpkin with Freekeh, Chestnuts & Parsley<div class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-9CMIlRkm7Qk/VkDc-uabBqI/AAAAAAAAE8k/--jEOpn76OU/s1600/untitled%2B%25286%2Bof%2B8%2529-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://1.bp.blogspot.com/-9CMIlRkm7Qk/VkDc-uabBqI/AAAAAAAAE8k/--jEOpn76OU/s640/untitled%2B%25286%2Bof%2B8%2529-2.jpg" width="640" /></a><i>A few weeks ago Georgina from <a href="http://fuggleantics.blogspot.co.uk/" target="_blank">Fuggle Antics</a> proposed a recipe exchange. Of course I jumped at the idea! It is a lovely way to meet get inspired, find new ingredients, add recipes to the repertoire and meet new people. I have posted a recipe on her blog for a <a href="http://fuggleantics.blogspot.co.uk/2015/11/tarragon-apple-barley-salad-from-krissy.html" target="_blank">Tarragon and Apple salad</a> and today she is posting a gorgeous fall salad recipe here. </i></div>
<i>In addition to her beautiful blog Georgina has also published two books, <a href="http://www.amazon.co.uk/Take-One-Pot-Simple-Recipes/dp/0857830708" target="_blank">Take One Pot</a> & <a href="http://www.amazon.co.uk/dp/0857832336/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=569136327&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=0857830708&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_r=0XTXG30N6QZWVHYCHEY9" target="_blank">Take One Veg</a>. Recently she has launched a line of produce inspired jewelry- <a href="http://www.littlebylittlejewellery.com/#!store/c1iln" target="_blank">Little By Little</a>. </i><br />
<i>Below, she shares her recipe for a bright autumnal salad. YUM!</i><br />
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<a href="http://3.bp.blogspot.com/-7KlzlSBo-Ts/VkDP3wevOOI/AAAAAAAAE8U/gq0wlgP__vY/s1600/untitled%2B%25282%2Bof%2B8%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-7KlzlSBo-Ts/VkDP3wevOOI/AAAAAAAAE8U/gq0wlgP__vY/s640/untitled%2B%25282%2Bof%2B8%2529.jpg" width="640" /></a><i>The change in Seasons between the warm summer and dusky autumn always seems the</i></div>
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<i>starkest of the four. Long days are squeezed into seemingly shorter hours, coldness bites</i></div>
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<i>and our menus shift from vibrant citrus to a russet palette.</i></div>
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<i>We’ve had change in our home. My husband has abandoned his long, disheartening</i></div>
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<i>commute in favour of working closer to home so we have him for a more minutes in each </i><i>day. Even these relatively few moments lift the atmosphere and make the days feel simpler</i></div>
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<i>for me; I’m able to indulge in food a little more easily and have verve enough to cook for us</i></div>
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<i>all.</i></div>
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<i>My youngest baby seems only to eat orange food at the moment so he is in heaven with</i></div>
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<i>October’s bounty of carrots, squash and pumpkin, I feel like I’m roasting them every day. So</i></div>
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<i>this recipe is an ode to him, though I’m not sure what he would make of parsley and</i></div>
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<i>freekah.</i></div>
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<i>This salad is a flawless, auburn Autumnal number. Sweet pumpkin and chestnuts with sour</i></div>
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<i>feta and plenty of fresh parsley. I’ve used a gorgeous blue pumpkin; they have a robust</i></div>
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<i>flavour and a sweet sticky texture ideal for roasting. And Meet Freekeh – the Middle Eastern</i></div>
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<i>grain that is stacked full of protein, very easy to make and has an unusual smoky taste when</i></div>
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<i>cooked (once picked, the wheat is roasted over fire to burn away the husks). It is becoming</i></div>
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<i>widely available and worth seeking out. But don’t panic if you can’t find it, use cous cous or</i></div>
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<i>barley.</i></div>
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<i>We ate this for dinner with nothing more than a glass of water and a bar of dark chocolate</i></div>
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<i>for pudding. I hope you all enjoy it.</i></div>
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<i><br /> </i><i><br /></i><i><u>ROASTED PUMPKIN WITH FREEKEH, CHESTNUTS, FETA AND PARSLEY</u><br /> </i><i><br /></i><i>PREP TIME – 20 MINUTES<br /> </i><i><br /></i><i>COOK TIME – 40 MINUTES</i><i><br /></i><i>SERVES – 4-6</i><i><br /></i><i>INGREDIENTS</i><i><br /></i><i>1 medium pumpkin, peeled and sliced into crescents</i><i><br /></i><i>2 tbsp olive oil</i><i><br /></i><i>½ tsp dried chili flakes<br /> </i><i><br /></i><i>50g Freekeh (alternatively cous cous or barley)</i><i><br /></i><i>1 onion, sliced<br /> </i><i><br /></i><i>180g Merchant Gormet Whole Chestnuts, roughly chopped<br /> </i><i><br /></i><i>100g Feta, crumbled<br /> </i><i><br />1 tbsp rosemary, chopped </i><br />
<i><br /></i><i>A handful of Parsley, leaves picked<br /> </i><i><br /></i><i>FOR THE DRESSING:</i><i><br /></i><i>2 tbsp. olive oil </i><i><br /></i><i>1 clove garlic, crushed<br /> </i><i><br /></i><i>1 tbsp. balsamic vinegar</i><i><br /></i><i>1 tsp Dijon mustard<br /> </i><i><br /></i><i>METHOD</i><i><br /></i><i>1. Preheat the oven to 200C, fan 180C, gas 6.<br /> </i><i><br /></i><i>2. Arrange the pumpkin on two baking trays. Drizzle the 1 tbsp. olive oil over the crescents</i><i><br /></i><i>and gently coat before sprinkling over the chili flakes. Roast in the hot oven for 30-35</i><i> minutes or until the crescents begin to caramelize. Remove from the oven and allow to cool </i><i>slightly.<br /> </i><i><br /></i><i>3. Bring a medium pot of water to boil and add the freekeh. Bring back to a boil, then cover</i><i><br /></i><i>the pot and reduce the heat to low. Simmer for 15 to 20 minutes, or until the grains are al</i><i><br /></i><i>dente. Drain excess water and set aside.</i><br />
<i><br /></i><i>4. Meanwhile, heat the remaining oil in large frying pan over a high heat. Add the sliced</i><i><br /></i><i>onion and fry for 2-3 minutes, until softened before stirring through the chestnuts and</i><i><br /></i><i>rosemary. Continue to cook for a further 3-4 minutes.<br /> </i><i><br /></i><i>5. Get your dressing ready by whisking (or vigorously shaking) the crushed garlic, olive oil,</i><i><br /></i><i>balsamic vinegar and dijon mustard. Taste and adjust according to your pallet, this is the</i><i><br /></i><i>moment to trust your own opinion.</i><br />
<i><br /></i><i>6. Place the squash crescents in a large mixing bowl and add the freekeh, fried onion and</i><i><br /></i><i>chestnuts. Add the parsley leaves and half the crumbled feta. Pour over the dressing and</i><i><br /></i><i>very gently, mix with your hands until the ingredients are combined.<br /> </i><i><br /></i><i>7. Arrange the salad on a platter, season with salt and black pepper and garnish with the</i><i><br /></i><i>remaining crumbled feta and a few extra parsley leaves.</i><br />
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cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-15625260858096675022015-10-19T18:05:00.001-05:002015-10-20T15:14:45.239-05:00The Long Way Home<div class="separator" style="clear: both; text-align: center;">
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<i>Yoga has become a huge part of my life, almost every day either begins or ends with a practice and through it, I have established a sense of rhythm. This personal rhythm has a liquid like quality, mercurial even, for it is ever moving, changing adapting to the particulars. In yoga, each pose prepares us, our bodies to move into the next pose. </i><br />
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<i>I am, we are, leaving London. </i><br />
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<i>London has meant more to me than I could have anticipated when I landed here, in a snow storm on April Fools in 2013. It has been an incredible personal journey that I was neither searching for nor expecting to find. In hind sight, this caught me very much off guard and I wont lie, I struggled. </i><br />
<i>I struggled to maintain my sense of self, my understanding of who I thought I was in the absence of</i><i> my community and where I fit into this new city. I went through an array of emotion ranging from anger and frustration to deep sadness to love and appreciation. What I believed to be a negative I understand now to be only positive. Part of this comes from the moment when I realized something, </i><i>something</i><i> so utterly simple; I have the power and possibility of choice in every situation. This seemingly simple, tiny notion has given me access to a different perspective on the world around me and </i><i>a deeper understanding of my true foundations. These rudimentary foundations have not changed so much as strengthened, softened and solidified in all the right ways. </i><br />
<i>This chapter has not been a solitary one, and so many people along the way have stepped in, have stepped up to help me. They have helped me find the cracks in the walls where the light was coming through and I am truly grateful. But I also realized that community is there if you simply open yourself to the possibility and allow yourself to receive the generosity of others instead of closing yourself off. </i><br />
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<i>Jen wrote a beautiful piece about her experience and decision to leave London <a href="http://emmakateco.com/blog/articles/a-house-abandoned-guest-post-by-jennifer-elizabeth/" target="_blank">here</a>. Her image of a house built but never lived in resonates very deeply with me. In ways London, the force of a city this size, with this many lives makes you confront your weaknesses head on and prove to yourself the possibility of things you thought impossible. </i><br />
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<i>And now on to the why. </i><br />
<i>Why are we leaving this big, brutal, romantic, wonderful city? </i><br />
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<i>The easy answers are because our lease is up, because we are far from families, because we are restless. But of course its more complicated than that. </i><br />
<i>In my dreams I could always hear an echo of the soil. It would seep in and saturate the backs of my eyelids at night, flooding through me but then, at some point the echo died away. </i><i>Perhaps I even willed it away, purposely stopped dreaming all together so as to block out the sound, the reverberating call of the landscape of my memory. </i><br />
<i>Recently thought, like a spring which has changed its course, gone under ground, the echo suddenly bubbled up through the surface again. Making a pool in my dreams once again where I could see my reflection and leaving its pebbly residue behind. </i><br />
<i>We have been on the road now for ten years, setting up lives, houses, communities in cities with no real intention of staying or settling. We have never had any clear plan either, we have simply stayed on until an unseen force has called for change and we answered with a move. It was exactly how I always wanted to live my life ... </i><br />
<i>I wanted to concentrate on growing, stretching and unfurling as many leaves as possible to catch up and soak in every drop of the world as it fell upon me. I feel now happily saturated, heavy at the top, bending under the weight and it seems the moment to strengthen the base. The time to put roots down deep into the dirt to support those far reaching branches. And I cant help thinking that maybe this is what home looks like, the parts beneath the surface which keep us grounded, rooted and supported so that we can project those beautiful leaves further out into the world - </i><br />
<i>In ten years I have never asked myself what home really looks like but recently I have found it is one of the only things I am able to think about. After sitting with this thought, searching my thoughts, asking friends, talking with Sean, home has started to look like the grasses and stonewalls, blueberry bushes and apple trees and reaching white birches of my childhood. </i><br />
<i>I never imaged that I would find home there. I think I may have even purposely fought it off, not wanting to believe that I would circle back, but now I hear the echo of the soil and not just in my dreams. </i><br />
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<i>Wanderlust hasn't released its grip however and our craving for adventure has not dampened only the feeling for a more permanent base has strengthened. So on November 1st, we will say our farewells (I don't believe in good-byes) to London and take the long way home. Transition is never uncomplicated and it is not something I have done well in the past. Rushing through, overlooking, dismissing the process of transition - but this time I am intent on giving it the focus and attention it deserves because I know that there is some good meat here with much to be learned. </i><br />
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<i>An so this place, this pose has prepared me to move into the next place, the next pose. </i><br />
<i>As yoga has taught me, this next pose will not be forever and inevitably another pose will follow. </i><br />
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-81965017724228967902015-10-02T06:42:00.000-05:002015-10-02T06:42:16.622-05:00Apple Oat Bran Muffins <div class="separator" style="clear: both; text-align: center;">
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<i>The moon these past few nights has truly been something; bright gentle light which seems to ignite the air itself </i><br />
<i><br /></i><i>I have repeatedly, happily, been stirred from sleep by its glow. I awake bathed in its peaceful still light as it pushes its way over the wall of the back garden and into the room. </i><br />
<i>It is truly something to awake to moonlight, none of the sleepiness of dawn, it feels filled with both strenght and fragility. I am conscious that these very magical few moments are a gift and a fleeting one at that. But oh the energy. When I awake, I feel as if I'm being propelled by Selene herself, having hitched a ride on the back of her chariot. </i><br />
<i><br /></i><i>Magic seems possible in these few strange hours between sleep and waking. </i><br />
<i>Throwing on robe and slippers I make my way through the deep blue darkness to the kitchen. I do not stumble as I know my kitchen by the feel of things, each in their place. I go,</i><i> moving through this in-between darkness, as if existing in two worlds ~</i><br />
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<i>And so I start the day with making - </i><br />
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<i>What I have been making also feels a bit of a departure; breakfast foods. Not something I am normally that interested in. Typically I have a bowl of yogurt with a few berries and maybe a sprinkle of some sort of muesli I've made up during the week. </i><br />
<i>Nothing fancy, nothing elaborate but filling and it feels like a good start to the day. </i><br />
<i><br /></i><i>But this moon - its making everything feel different. Even the weather in London has been amazing; beautiful and reliable. As if the moon's coming so near earth has brought a new rhythm and something has shifted. This change feels like it should be acknowledged, celebrated in some small way.</i><br />
<i>And for whatever reason, that small celebration has taken the form of muffins, for breakfast! what next.. </i><br />
<i>Admittedly these muffins are also partially inspired by the fact that I somehow ended up with two huge bags of oat bran in my pantry. Not an ingredient I am in the regular habit of using either. </i><br />
<i><br /></i><i>These muffins aren't big extravagant things mind you. They are sweetened only with the fruit and nuts baked inside and are quite textural as they are made with oat bran only. You could use seeds or other nuts instead of the hazelnuts and pear, raisins or dates wouldn't seem amiss in them either. But the point is that they feel nourishing and subtly luxuriant for a week day breakfast. </i><br />
<i><br /></i><i>I have been enjoying them with big mugs of milky deeply steeped early grey tea (I know some of you likely just flinched when I said I put milk in my earl grey, not a regular habit but the flavor combination is really doing it for me at the moment) straight from the oven so they are still warm. The come together quickly and while they bake, I have been sitting and enjoying the moon as it arches across the sky before giving way some pretty incredible sunrises. </i><br />
<i><br /></i><i>I'm enjoying this time to be a dreamer. </i><br />
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<i><b>Apple Oat Bran Muffins</b> </i><br />
<i><br /></i>
<i>2.5 cups of oat bran</i><br />
<i>2 tsp baking powder</i><br />
<i>1.5 tsp cinnamon</i><br />
<i>1 tsp ginger </i><br />
<i>1tsp salt</i><br />
<i>1.5 tsp ground nutmeg </i><br />
<i>60g (4 Tbsp) butter</i><br />
<i>2 eggs</i><br />
<i>280ml buttermilk </i><br />
<i>1tsp vanilla extract</i><br />
<i>1/4 cups chopped hazelnuts</i><br />
<i>3 smallish medium apples peeled and diced (should equal about 2 cups of 1/4' pieces) </i><br />
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<i>preheat oven to 200c/400f </i><br />
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<i>mix together the oat bran, baking powder, spices and salt. Then work butter through with your fingertips until it is the consistency of course sand. </i><br />
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<i>lightly beat the egg add to it the buttermilk and vanilla and combine. </i><br />
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<i>lightly flour apple pieces so they distribute more evenly, only if desired. </i><br />
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<i>quickly mix through the apples and nuts and immediately </i><i>spoon the mixture into a generously greased and floured 12x muffin tin. Bake 25/30 minutes or until they are browned on top and bottom and a knife inserted comes out clean </i><br />
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<i>let cool in the pan for 5 minutes and then transfer to a cooling rack </i><br />
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<i>*my oven is a very poor one and it takes about 35 minutes for them to cook through so you may need to adjust your cooking time for your oven. </i><br />
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<i><br /></i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com1tag:blogger.com,1999:blog-8707460289611686479.post-66198516326090211292015-09-24T09:28:00.001-05:002015-09-24T09:28:19.567-05:00A Country Lunch: Beetroot Tart & Seasonal Kale Salad<div class="separator" style="clear: both; text-align: center;">
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<i>Yesterday, the first day of autumn, was bright and clear - a huge blue sky, fluffy white wisps of fast moving clouds and strong sunshine. However it is evident from the chilly breezes coming through the open window that the sunshine isn't quite strong enough to completely erase the the snap in the air. Summer has succeeded once more to Autumn in that epic aged old battle. </i></div>
<i><br /></i><i>This day last week, a similar sort of sunshine with a similar sort of air wrapped around me as I stood on a small patch of tall grass, in a gully between a very high old brick wall and a line of thick hedge, every inch of me wrapped up in a white protective suite as I waited for Louise to open the top of the smallish white house-shaped beehive in front of us.</i><br />
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<i>I had the pleasure of attending a gathering at Deans Court, a nearly 600 year old estate set within the charming village of Wimborne. This gathering, 'Honey & Harvest' was a true celebration of the efforts of the year and indeed the efforts of many over many hundreds of years before. The history of such things, the legacy of the land and the efforts of those who work to ensure its success is not lost on me and truthfully only enriches the experiences and deepens my appreciations. </i><br />
<i><br /></i><i>Deans Court, it is idyllic in all the ways you imagine the country to be, should be. It is nothing short of an oasis. The stately old home sits at the heart of it all but somehow does not overshadow the charming outbuildings, cottages, a store and cafe and wonderfully English gardens. Indeed, perhaps my most favorite of all, a veritable Eden encircled by serpentine brick walls, which have seen their share of of seasons. On these walls grow various espalier</i><i> trained fruit trees in in the middle all manner of vegetables, flowers and fruits. </i><br />
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<i>Guests gathered around an enormous table, lavishly dressed in linen, voluptuous autumnal flowers and foliage foraged from the grounds and gardens. The glassware sparkled in the early afternoon sunlight an simple but elegant white plates graced each setting. </i><br />
<i>Ali, William & Lottie, our hosts for the day, each gave wonderful descriptions of the life and history of Deans Court before a </i><i>seemingly endless array of dishes were passed around. Each dish inspired by and made with ingredients produced on the farm - all manor of orchard fruit; pear, plums and apples, eggs, kales in various shades, leeks, tomatoes, potatoes, herbs and perhaps best of all roast figs straight from the fig trees inside the walled kitchen garden. </i><br />
<i><br /></i><i>The recipes for this post are inspired and adapted from a few of the dishes prepared by Julia at Deans Court for the spectacular country lunch. I can think of no better way to showcase the flavors of the season than simple straightforward dishes which capture the bounty and richness of the harvest season. </i><br />
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<i>For the tart, </i><i>I have adapted the recipe for spelt crust from <a href="http://cottagefarm.blogspot.co.uk/2015/09/plum-thyme-galette-with-spelt-pastry.html" target="_blank">the plum galette</a> to work here - I like the rustic texture and nutty tones it lends to dish. I also substituted buttermilk for the cream - its not as lush as the cream would be but its still delightful and a lot lighter.</i><i> If you wanted a complete meal, a dessert wouldn't go a miss here as this tart is quite light and the kale salad hints at the sweetness of fruit but goes in a more savory direction - </i></div>
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<i>Baked apples or crumble with a few blackberries thrown in or a few beautifully executed types of local cheeses and a small glass of fortified wine if you are serving this as an evening meal perhaps. </i></div>
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<u><i><span style="font-size: large;">Beetroot & Goats Cheese Tart </span></i></u><br />
<span style="font-size: x-small;">inspired by Julia from Deans Court</span><br />
<span style="font-size: x-small;">adapted from a recipe by Valli Little</span><br />
<i><br /></i>
<i><b>For the Pastry</b></i><br />
<i>200g spelt flour</i><br />
<i>100g cold unsalted butter</i><br />
<i>1 tsp fresh thyme leaves </i><br />
<i>1/2 tsp or about 20 grinds from a pepper mill of black pepper</i><br />
<i>3 Tbsp ice cold water</i><br />
<i><br /></i>
<i><b>Fort the Tart</b></i><br />
<i>400g (ish) beetroot</i><br />
<i>2 red onions</i><br />
<i>60 ml unfiltered apple cider vinegar</i><br />
<i>2 tsp thyme leves + a few extra sprigs for serving </i><br />
<i>1 tbsp caster sugar </i><br />
<i>150g goats cheese </i><br />
<i>2 eggs, lightly beaten</i><br />
<i>150ml buttermilk </i><br />
<i>1/4 tsp freshly ground nutmeg </i><br />
<i>1/4 tsp ground corriander </i><br />
<i>3 tbsp olive oil</i><br />
<i><br /></i>
<i>prepare beetroot and pastry crust </i><br />
<i><br /></i>
<i>for the beetroot - place trimmed, scrubbed beets in a pan of cold water and bring to a boil. Reduce heat to a gentle simmer and cook until beetroot is fork tender - this will depend on the size and age of the beets your are using - when beets are easily pierced by a fork through to the center. Remove from heat and let stand at least 15 minutes. When cool enough to handle, peel under cold water and dice into 1/4 pieces - set aside </i><br />
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<i>for the pastry - </i><br />
<i>in a large bowl mix together flour, thyme & black pepper. Either with a food processor or with your fingers rub in the butter until the mixture resembles corse bread crumbs. Make a small well in the middle of the dry mixture and slowly dribble in the iced water a little at a time until the dough comes together in a loose ball. Be very careful not to overwork the dough </i><br />
<i>Pat it into a disc shape, wrap in parchment paper and chill for 30 minutes. Lightly grease a 30cm loose bottom tart pan.</i><br />
<i>On a lighly floured work surface, roll out the dough, about 5mm (just shy of 1/4in) in thickness - line the tart pan and cut away any excess from the edges. Then chill again for 15min </i><br />
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<i>Assemble the Tart</i><br />
<i>preheat oven to 180<span style="background-color: white; color: #30291d; font-family: Museo, Arial, sans-serif; font-size: 12px; line-height: 18px;">°C</span></i><br />
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<i>Line chilled pastry shell with parchment paper and pastry weights and bake for 10 mins. Then, remove weights and paper and bake an additional 5 minutes or until dry. </i><br />
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<i>Heat olive oil in a pan then add the onions, thinly sliced and 1 tsp salt, cook covered, stirring occasionally until softened, aprox 8 minutes. Add the vinegar and sugar to the mixture and cook aprox 3 minutes. Then add the chopped beetroot & 1 tsp thyme leaves and stir to combine. Cook and additional 3 minutes until the mixture has thickened and liquid has reduced. </i><br />
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<i>Spread mixture over the tart shell and crumble goats cheese over the top. In another bowl whist together the egg, buttermilk, nutmeg & coriander. Pour over the beetroot mixture and top with the remaining 1tsp thyme leaves </i><br />
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<i>Bake aprox 35 minutes or until set. Serve warm or cold but keep chilled if making ahead </i><br />
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<u><i><span style="font-size: large;">Kale Salad with pickled Onion & Pear </span></i></u><br />
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<i>1 large bunch of Lacinato Kale </i><br />
<i>1 large firm pear</i><br />
<i>1/2 red onion, pickled </i><br />
<i>1/4 cup tasted hazel nuts or cobnuts if in season, cut in half </i><br />
<i>Juice from half a lemon</i><br />
<i>1/4 cup unfiltered apple cider vinegar</i><br />
<i>3 Tbsp good quality olive oil</i><br />
<i>1/4 tsp salt</i><br />
<i>1/4 tsp ground coriander</i><br />
<i>1/4 tsp cinnamon </i><br />
<i>1/4 tsp cumin</i><br />
<i>1/4 tsp black pepper</i><br />
<i>pinch of cayenne pepper </i><br />
<i><br /></i>
<i>For the pickled red onion </i><br />
<i>place 1/2 red onion thinly sliced in wedges from top to root in a nonreactive bowl sprinkle with 2 tsp of salt and let it stand 10 minutes. Then cover with red wine vinegar and 1/2 tsp sugar. Let stand at least an hour or place in a jar overnight </i><br />
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<i>Wash kale and remove the thick center rib. Rough chop into 3 inch pieces and set aside </i><br />
<i>In a large bowl, mix the spices and add the cider vinegar. Whisk in the olive oil until emulsified. Add Kale to dressing and massage until the kale begins to break down and soften a bit. Let it stand while </i><br />
<i><br /></i>
<i>Top and tail the pear, cut in half, core, then slice thinly and toss with lemon juice and a sprinkle of salt. Add this to the kale mixture and top everything with the toasted hazelnuts jut before serving so they stay crunchy </i><br />
<i>taste for seasoning and add salt and pepper if needed. </i><br />
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<i>Serve a slice of the tart with a portion of the salad. </i><br />
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cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com4tag:blogger.com,1999:blog-8707460289611686479.post-27003343022204751272015-09-10T08:34:00.000-05:002015-09-10T08:40:06.348-05:00Plum & Thyme Galette with Spelt Pastry <div class="separator" style="clear: both; text-align: center;">
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<i>I think many of you would likely agree when I say that, I love being in the kitchen. </i><i>Standing in the kitchen just feels good, right. I love the ritual of washing hands, putting on a clean apron and setting about what ever it is with purpose. </i><i>I will happily spend all day there working away, listening to music or pod casts with my camera at the ready.</i><br />
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<i>There are many reason why this room appeals to me, not least of which is its openness to possibility. I love it early in the morning when I am making my first cup of coffee and I love it on those warm evenings with the windows wide open and a gentle breeze stirring as I cook. It is a room where magic can happen. A room where people seem to gather as if seduced by some ancient attraction to heat and fire. In my kitchen laughter happens, serious discussions happen, </i><i>bottles of wine are opened and savored,</i><i> food is prepared, tasted, shared, memories exchanged. There is a tiny black stool in my kitchen which has traveled with me to several apartments, countries and continents. Inevitably if someone is in the house they will end up sitting on this short little stool in my narrow galley kitchen - </i><br />
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<i>But also my kitchen is a space of mediation, for me alone. I can practice, think, breathe and explore. I might be making a dish I have made so many times before that the act of preparing it has nearly become ritual. I might be trying to recreate the flavors of something I had while traveling, working to bring back my memory of that place. Or, I could just be experimenting- prodding, needling at some ideas in my head. I love thinking about how things might, would, could fit together, work to create harmony and something new. Sewing bits of one recipe into another is possibly my most favorite type of work in the kitchen. </i><br />
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<i>This recipe for a plum and thyme galette with spelt crust was born from an afternoon of this sort. Plums in England are beautiful this time of year -they transition from late summer into the autumn and seem to gain an intensity and sweetness when other produce like tomato and eggplant seem to wane. It is not a sweet dessert and lies somewhere closer to a savory - serve it with a little creme fresh for something even more decadent.</i><br />
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<i>The spelt crust is flaky and light but needs to be handled with a bit more care than normal pastry crust - its is crumbly at times and delicate. Make sure you let it chill properly and take care when rolling it out. Its has such a wonderful texture thought, its worth a tiny bit of extra attention. </i><br />
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<i><u>Plum & Thyme Galette with Spelt Pastry</u></i><br />
<i><br /></i>
<i>For the Crust </i><br />
<i>315g spelt flour </i><br />
<i>185g unsalted or lightly salted cold butter</i><br />
<i>1/3c ice water (likely you will only need around 2 tbsp)</i><br />
<i>1/2 tsp raw granulated sugar</i><br />
<i>1/2 tsp fine salt </i><br />
<i><br /></i>
<i>For the Filling </i><br />
<i>500g fresh plums, pitted stoned and sliced into 1/4" slices </i><br />
<i>4 large thyme sprigs, de-stemmed </i><br />
<i>3 tbsp good quality olive oil </i><br />
<i>2 tbsp of dark brown sugar</i><br />
<i>1 tbsp spelt flour </i><br />
<i>1/4 tsp each of freshly grated cinnamon and nutmeg </i><br />
<i>2tbsp fresh whole milk</i><br />
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<i>Preheat your oven to 190c / 375f</i><br />
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<i>combine the flour, sugar, salt and mix. Cut butter into small 1/4 cubes. Scatter butter cubes over the flour mixture and rub together with your finger tips to combined - it should be the texture of a very course sand - a few larger pieces are ok. Then make a small well at the center of the dough and slowly add cold water, mixing well as you go until the dough just comes together into a soft ball. *you will likely need only around 2-3 tbsp of the water but its good to have extra on hand in case. Once the dough is just combined, tip it out onto a flowered work surface and gently form into a disc. Then wrap it tightly in parchment paper and a clean dish towel and refrigerate - at least 1hour but up to 24. R</i><br />
<i>Remove from refrigerator aprox 20 minutes before you plan to roll it out. </i><br />
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<i>While your dough chills </i><br />
<i>prepare the plums and add them to a large bowl with the thyme, sugar, cinnamon and nutmeg. Toss gently to combine and then add the olive oil. Toss well and sprinkle with the flour bit by bit until it is well combined. </i><br />
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<i>Roll out your pastry onto a cool, lightly floured work surface. Working from the middle of the dough gently roll out into a disc shape, taking care that is the same thickness throughout. It should be around 15-18 inches. Then, transfer the dough with the help of the rolling pin and lay it out on a parchment lined baking pan. Add the plum mixture, taking care to drain off any excess juice/oil and spoon on top of the crust. There should be about 1.5/2" between the fruit and the edge of the galette. </i><br />
<i> Starting from one side, gently fold over the edges of the dough to form a pretty boarder around the fruit. </i><br />
<i>Gently brush the pastry with the whole milk. </i><br />
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<i>Bake approximately 30 minutes, turning the baking sheet around once. The crust should be browned and the fruit soft. Timing may vary based on your oven</i><br />
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<i>enjoy! </i><br />
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<a href="http://4.bp.blogspot.com/-3_zMn4-0XZI/VfFu7g5Zx9I/AAAAAAAAEx8/Fch_oTk-X8w/s1600/plumgalettedoughkrissyosheaphotography.2015-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3_zMn4-0XZI/VfFu7g5Zx9I/AAAAAAAAEx8/Fch_oTk-X8w/s640/plumgalettedoughkrissyosheaphotography.2015-5.jpg" width="638" /></a>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com2tag:blogger.com,1999:blog-8707460289611686479.post-3885672664647078722015-07-29T06:30:00.002-05:002015-07-29T06:30:40.740-05:00Pickled Summer Strawberries <i></i><br />
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<i>At the weekend, I set out in what can only be described as the most torrential rain of the summer. I was off to the Tate Modern to see the Agnes Martin retrospective. Having purchased tickets weeks ago - rains, winds nor floods were going to stop me and it</i><i> was worth to every soggy-toed minute. Her work, which I had never seen in person - blew me away. </i><br />
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<i>It is ethereal but grounded - it demands attention but also captivates - enveloping you as you stand in front of each uniform square canvas with its seductive textured whites and luminescent heavily brush stroked colors. </i><br />
<i>Her work is painstakingly precise but achingly flawed - its this human element that gripped me more than anything - the perception of perfection but the reality of the imperfect, the bowed hand drawn lines and such. </i><br />
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<i>On the opening wall were are few words of Martin's - "beauty is the mystery of life. it is not just in the eye. it is in the mind. it is our positive response to life"</i><br />
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<i>This recipe is about preserving the beauty of summer for just a little bit longer - capturing the strawberries in their best moment, their sweetest - most beautiful - and savoring it for a little longer. Preserving is as much about the moment and the perception of perfection as it is about finding the beauty in the newly created. These pickles have a personality of their own, the sweetness comes through of course but that subtle acidity from the vinegar and a bit of unexpected tang from the peppercorns compound the flavor of the berry so that it truly becomes something else. </i><br />
<i>Of course I will advocate for using ingredients in the moment, but as you know, sometimes in summer especially, there are just too many materials peaking at exactly the same moment. This recipe is intended to preserve the flavors for a little longer but also prevent anything going to waste. </i><br />
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<i>I have been using the pickled strawberries, and the gorgeous deep pink pickling liquid in a variety of ways. I invite you to create your own flavors with them too.</i><br />
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<i>I whipped a little ricotta with some salt and olive oil and spread it on rye, then I topped it with the sliced pickled strawberries, toasted walnuts and some fresh basil, chives and a drizzle of honey. </i><br />
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<i>I have also mixed the strawberries in with some fresh spinach, cold quinoa, almonds, blueberries and herbs for a lovely salad. </i><br />
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<i>Drizzle the liquid over yogurt in the morning or muesli - the color against the white is heavenly - and reminds me of one of Martin's paintings with is stark white background and glowy pink stripes. </i><br />
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<i>- enjoy</i><br />
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<i> <b><u>Pickled Strawberries </u></b></i></div>
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<i>675 grams strawberries, washed & hulled</i></div>
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<i>1 cup water</i></div>
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<i>2 tbsp apple cider vinegar</i></div>
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<i>1 tbsp rice wine vinegar</i></div>
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<i>2 tbsp sugar</i></div>
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<i>1/2 tsp salt</i></div>
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<i>3 strips of lemon peal</i></div>
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<i>20 coriander seeds</i></div>
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<i>20 pink peppercorns </i></div>
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<i>3 green cardamom pods, crushed</i></div>
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<i>I</i><i>n a sauce pan over low heat, lightly toast the cardamom, peppercorns and coriander seeds until fragrant (about 2 mins).</i></div>
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<i>Then add the water, vinegars, sugar salt and lemon peel to the pan and bring to a light simmer over medium low heat. Stir until sugar has dissolved and ingredients have combined. Then add strawberries to the pan, hull side down and simmer 2-3 minutes. Remove from heat and let the mixture cool. Place strawberries and liquid into a clean, lidded storage jar and store the refrigerator overnight. </i></div>
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<i>They will keep in the fridge for about 5 days or so. </i></div>
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cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-54165089314390227032015-01-22T09:52:00.001-06:002015-01-22T09:52:38.284-06:00Olive Oil Cake with Bay & Orange <div class="separator" style="clear: both; text-align: center;">
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<i>This is a cake to linger over. </i><br />
<i>The kind of cake I would make if my dearest girlfriends were in town. The entire afternoon would be spent around the table, deep in delicious conversation, with cup after cup of tea and a slice of this cake. </i><br />
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<i>The table itself doesn't really matter, only that there is one. It could be smartly dressed in the crispest white linen, delicate sea foam colored tea cups and glimmers of gold and glass. </i></div>
<i>Or it could have nothing of the sort, bare well worn, well loved wood, the softest washed linen napkins and handmade grey mugs with chunky handles, perfect for holding. </i><br />
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<i>This cake is comfortable in any setting. </i><br />
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<i>It sticks to the roof of your mouth in the most delightful, not too sweet way. Better than the way peanut butter does; with more elegance. The subtle bay infused olive oil is the backbone of this recipe. </i><br />
<i>Its the sticky bit, the rich bit. </i><br />
<i>And as your tongue moves to the roof of your mouth, your nose picks up the aroma of the bay. The orange is there too, vibrant but not loud. Its doesn't compete with the bay or the olive oil. The three are harmonious. </i><br />
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<i>It is unfussy this cake. In this recipe it has an icing glaze, but it needn't. It is made in a fancy bunt pan because I wanted to use one but could just as easily be made in a loaf pan. The most important part is infusing the olive oil, everything else just falls into place. </i><br />
<i>I combined some of <a href="http://www.101cookbooks.com/archives/bay-leaf-pound-cake-recipe.html" target="_blank">this recipe</a> with some from <a href="http://www.frommydiningtable.com/miniature-cointreau-almond-rosemary-olive-oil-cakes/#more-1746" target="_blank">here</a>. Both recipes are lovely on their own and I would recommend trying each. I must say, I wouldn't mind having both writers to tea either.</i><br />
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<i>I use a fruity, medium bodied olive oil because I want to taste it in the cake but still want the bay to come through. </i><br />
<i>I very gently heat the olive oil. If it gets too hot it will begin to bitter and lose some of its richness. It should be warm to the touch, but not hot. A minutes or so on the heat is all really. Then drop in the bay leaves, 3 or 4, fresh if possible and keep warming over a very low heat until the aroma of the bay hits your nose. Leave on the heat about 5 minutes more, taking care that it does not get too hot. Then remove from the heat and let it stand, 2 hours as a minimum but better overnight. </i><br />
<i>You can make a bit extra if you like and use it to drizzle over salads or a goats cheese. Its not a bad thing to have on hand. </i><br />
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<b>Olive Oil Cake with Bay & Orange</b><br />
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<i>10 bay leaves </i><br />
<i>80ml fruity medium bodied olive oil (infused with 3 or 4 bay leaves as above)</i><br />
<i>150g white flour</i><br />
<i>50g ground almonds</i><br />
<i>200g golden caster sugar </i><br />
<i>3/4 tsp salt</i><br />
<i>1 1/2 tsp baking powder</i><br />
<i>2 eggs </i><br />
<i>50ml cointreau</i><i> </i><br />
<i>zest from half a medium orange </i><br />
<i>juice from 1 orange </i><br />
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<b>For the Icing</b><br />
<i>100 grams icing sugar</i><br />
<i>1 tbsp cointreau </i><br />
<i>3 tsp of almond milk (or regular milk)</i><br />
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<i>Preheat the oven to 180 (350F) degrees </i><br />
<i>Grease and flour your pan carefully. </i><br />
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<i>In a bowl sift together dry ingredients: flour, almonds, sugar and baking powder. </i><br />
<i>Then in a small bowl gently beat the eggs together with the salt. Tip into the dry mixture along with the olive oil, cointreau, zest and juice from the orange. Gently stir to combine, making sure the batter is free from any lumps. </i><br />
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<i>Pour batter in to your greased and floured baking pan. Top the batter with the remaining bay leaves. Bake in the middle of the oven for about 1 hour depending on your pan. When a tester is inserted, it should come out clean. </i><br />
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<i>When the cake is done, remove it from the oven and turn it over onto a cooling rack. Let it cool completely before icing. </i><br />
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<i>For the icing, combine the sugar with the almond milk and cointreau. Stir well to combine, again making sure there are no lumps. With a spoon drizzle as much or little of the icing down over the top of the cake as you like. </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-2930734364112863172015-01-14T03:16:00.000-06:002016-01-24T15:26:56.914-06:00Kale & White Bean Soup<div class="separator" style="clear: both; text-align: center;">
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<i>I love catching snippets of other peoples stories. </i><i>I often find the words of strangers floating over the air and past my ears.</i><i> Sometimes they are wickedly funny, and sometimes tender. They can be heartbreaking too and deeply relateable. </i><br />
<i>I wouldn't call it eves-dropping. I'm not leaning in close to hear a bit of juicy gossip or craning my neck to get a good look at the person on the phone. Its more passive than that, more like receiving a gift. A gift because it makes the individuals I am sharing the space with seem more real and just simply less like, the masses. </i><br />
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<i>Often, these little soundbites are good enough that I don't want to let them pass by and so jot them hastily down. And every once in a while, I feel like I was meant to hear those words. That I was standing or walking past in that exact moment to hear that exact phrase. </i><br />
<i>The other day it happen. As I was gazing out of the window at the London skyline: gherkin, shard, cheese grater ... on a seemingly deserted train into Waterloo I heard, as if from nowhere, "Do you face into the wind?"</i><br />
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<i>Do you know that feeling?When you stand, arms glued to your side, ridged as a board, bald faced with the wind whipping past your ears so fast its dizzying and all you can do is just brace. </i><br />
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<i><i>It stuck with me, I didn't even need to write it down. I just kept repeating it over and over to myself. All day, and the next - turning it over, smoothing it down, wearing it away - until it shone. </i></i></div>
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<i>This recipe for Kale & White Bean Soup is for those days where you feel like you have spent the entirety of it facing into the wind. </i><br />
<i>I have made it possibly hundreds of time - I don't measure anything, I don't count or figure, I just do. And in doing, is has become less of a recipe and more like a salve. </i><br />
<i>It is a soup to warm the belly, clear away the cobwebs and bring you back into your self. The cumin and vinegar are the important parts really. You could use anything on hand otherwise (c</i><i>abbage if not kale, kidneys if not cannellini, faro instead of potato)</i><i> but below is my preferred ingredient list.</i><br />
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<b>Kale & White Bean Soup</b><br />
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<i>serves 4(ish)</i><br />
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<i>1 large bunch of lacianto kale, chopped</i><br />
<i>1 16oz can cannellini beans</i><br />
<i>3 medium potatoes, chopped into 1/4 pieces (preferably scrubbed with skin on)</i><br />
<i>4 cups good quality stock</i><br />
<i>1/4 cup red wine vinegar</i><br />
<i>1 large onion</i><br />
<i>2 cloves garlic </i><br />
<i>2 tsp cumin </i><br />
<i>knob of ghee (or butter or evoo)</i><br />
<i>salt & pepper to taste </i><br />
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<i>In a large stock pot saute chopped onion in the ghee over low heat until soft and transparent. Add minced garlic and cook a few minutes more. Add in the cumin and toast until fragrant. Pour in the red wine vinegar. Cook until liquid is reduced by half and then add in the chopped potato. Saute a few minutes more stirring to coat the potatoes in the butter and vinegar mixture. Add the stock and bring to a boil, reduce heat and simmer until potatoes are tender and nearly cooked. Then add the kale, cannellini beans and salt & pepper to taste. </i><br />
<i>Simmer until kale is tender and potatoes are cooked through. </i><br />
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<i>Serve topped with a slice or two of parmigiano reggiano, a drizzle of olive oil & crusty bread. </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com2tag:blogger.com,1999:blog-8707460289611686479.post-62593342608447302692015-01-05T08:14:00.000-06:002015-01-05T08:14:43.217-06:00Winter Citrus Salad <div class="separator" style="clear: both; text-align: center;">
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<i>This salad is inspired by my many winters spent in California. The citrus fruits there are excellent this time of year but in truth they are the world over and that makes this salad very transferable. The sharp bright flavor of the grapefruit and orange is a welcome contrast to many of the heavier dishes of the season. </i><br />
<i>The avocado and the roasted garlic in the dressing are grounding and lend earthiness to the dish. It would not be amiss on the table alongside smoked salmon, cream cheese and a <a href="http://cottagefarm.blogspot.co.uk/2014/12/seeded-rye-bread.html" target="_blank">dark rye bread</a>. It also pairs quite nicely with fizzy prosecco. </i><br />
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<i>I quick pickle red onion often and usually have some on hand. It keeps well in the fridge for a few days. It is a more mellow accompaniment to salads or on top of chili. One small red onion makes quite a lot. Add a few ice cubes to a bowl, a heaping tablespoon of red wine vinegar, good pinch of salt, a couple of tablespoons of sugar and cold water. Swish ingredients together, add thinly sliced onion, I run mine over the mandolin and let is sit for at least 2 hours before using. Leftovers can be stored with some of the liquid in a jar in the fridge. </i><br />
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<b><u>Winter Citrus Salad</u></b><br />
<i>serves 4</i><br />
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1 large orange<br />
1 large of each red, white and pink grapefruits<br />
2 ripe Hass avocados or 1 larger one.<br />
1 heaping table spoon of pickled red onion slices<br />
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<u>For the dressing:</u><br />
juice of one lime<br />
2 tsp honey<br />
1 medium sized clove of roasted garlic, smashed.<br />
1/2 tsp salt<br />
scant pinch of red chili pepper<br />
1/8 cup of olive oil<br />
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To make the dressing<br />
Combine the lime juice, honey, garlic, salt and chili. Stir to combine until the garlic is mostly mixed through. Then slowly whisk in the olive until emulsified.<br />
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To prepare the salad<br />
cut the top and bottom of the orange and grapefruits to just expose the flesh. Standing each on end, moving the knife in a vertical direction, cut away the skin and pith until only the flesh is left on the fruit. Then turn each on its side and cut into 1/4 thick round slices.<br />
Next slice the avocado in half an remove the pit, then cut into 1/4 thick slices and remove the skin.<br />
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Arrange the grapefruit & orange slices on a plater alternating with some of the avocado slices. Top with a few of the pickled red onion slices and pour over the dressing, serve immediately.cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-37982212553646003272014-12-03T06:52:00.000-06:002014-12-03T06:52:01.337-06:00Seeded Rye Bread<div class="separator" style="clear: both; text-align: center;">
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<i>I find a change of scenery can sometimes spark a renewed interest in the familiar. This recipe for Seeded Rye Bread was born out of a trip to Copenhagen and an instant love for the gorgeous Rugbrod I encountered on my visit there. </i><br />
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<i>The city of Copenhagen is full of amazing design to look at, open friendly people to chat to and some of the most beautifully plated and oh so delicious food I have had to date. I loved that many places lavished dishes with visual attention and created unique visual compositions but when the flavors hit my palette there was a welcome familiarity of flavors. Of the restaurants and cafes we visited, there was a consistent focus on whole, healthy foods which I was also very excited to find. I particularly loved Grod, Coffee Curators & Host.</i></div>
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<i>Many places served up thick slices of Rugbrod with various dishes. It is a dark hearty fermented style loaf bread. Scattered through the bread are nuts and seeds of various types and a gorgeous crisp top crust. I found it particularly satisfying dunked into a hot bowl of soup during one of my lunches. But is also conjured up thoughts of an old familiar recipe for Irish <a href="http://cottagefarm.blogspot.co.uk/2010/11/fruits-of-labor-irish-brown-bread.html" target="_blank">brown bread</a> and I begin thinking about marrying different aspects of the breads together. </i><br />
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<i>The resulting bread comes together quickly even though there many ingredients. I prefer to measure the ingredients by weight as I find it the most efficient and accurate method. </i><br />
<i>It is also preferable to bake the bread in two small loaf tins. It is dense and the baking times are more accurate when using 4" x 8" loaf pans. Grease them well on the bottom and sides. </i><br />
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<i>7oz dark rye flour</i><br />
<i>2oz self raising white flour</i><br />
<i>2oz oat bran</i><br />
<i>2oz porridge flakes </i><br />
<i>2oz sesame seeds</i><br />
<i>2oz pumpkin seeds</i><br />
<i>2oz sunflower seeds plus a handful to sprinkle on top of the bread</i><br />
<i>15 hazle nuts halved </i><br />
<i>1 1/2 teaspoons bread soda</i><br />
<i>1 tsp salt</i><br />
<i>1 tsp brown sugar</i><br />
<i>1 egg beaten </i><br />
<i>285ml butter milk </i><br />
<i>285ml of plain natural yogurt </i><br />
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<i>Mix dry ingredients together in a bowl to combine. In a separate bowl, lightly beat egg then add buttermilk and yogurt. Stir to combine. Slowly combine wet into dry mix. IT will be quite thick and sticky but be sure to stir well so that there are no pockets of dry ingredients at the bottom of the bowl. If the mix needs more moisture add a tablespoon or two more yogurt. </i><br />
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<i>Pour equally divided mixture into the two greased loaf tins. Sprinkle remaining sunflower seed on top of each and gently pat into the mixture. </i><br />
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<i>Bake at 200 celsius/400 fahrenheit for 1h 15m - 1h 30m (depending on your oven temperature or until a tester stick comes out clean. After 45 take the tins out of the oven an cover with foil. Then return to bake for the remaining time. </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com1tag:blogger.com,1999:blog-8707460289611686479.post-62103961571088007482014-11-14T04:38:00.000-06:002015-02-23T03:21:02.675-06:00Root Vegetable Chowder<div class="separator" style="clear: both; text-align: center;">
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<i>This simple bowl of chowder is full of deeply earthy, satisfying flavors - it craves a brisk walk in the steely sunshine and a thick cut slice of dark brown bread. </i></div>
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<i>Chowder is something which feels synonymous with my New England roots. The ubiquitous clam chowder is ingrained in the food culture of the region as much as fish & chips are here in London. I grew up eating simple corn chowder and on other occasions a more robust oyster chowder. I like that they are quick to make and can usually be made with things already in the larder - the staples - butter, milk, water, potatoes. </i><br />
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<i>The origins for this chowder came on a walk through Richmond Park. I can understand why King Henry VIII used it as his hunting grounds- so beautiful & so varied in such proximity to the city. After an earnest walk, I wanted something delicious but unfussy. I used what I had around for this root vegetable chowder. One of which was a large amount of whey left over after making cheese the day before. Instead of dumping the protein rich whey, I used it as the stock base for this chowder.</i><i> </i><i>Water or a light stock work equally well. </i><br />
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<i>Serves a group (4-8 depending on serving size)</i><br />
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<i>1 1/2 pounds parsnips</i><br />
<i>1 1/2 pounds turnips (or swedes as they are known here)</i><br />
<i>2 sm/medium sized potatoes </i><br />
<i>1 large yellow onion. chopped. </i><br />
<i>3 springs of thyme</i><br />
<i>1 bay leaf</i><br />
<i>3/4 tsp garam masala </i><br />
<i>4 cups whey, water or light stock</i><br />
<i>2 cups milk (whole recommended) </i><br />
<i>knob of ghee or butter</i><br />
<i>sea salt & fresh black pepper</i><br />
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M<i>elt ghee in the pan and when it starts to bubble add the chopped onion, thyme and a pinch of sea salt. </i><br />
<i>Sweat the onions until they are translucent. Stir in the garam masala, toast until fragrant, then add the bay leaf and thyme. Stir everything together then add the washed and chopped parsnips, potatoes & turnip. It is up to you if you would like to peel them or not. I usually don't. Just make sure to use a turnip that is unwaxed, otherwise it should be peeled. </i><br />
<i>Stir veg together until it is well coated in the ghee & spices. Let it cook for a few minutes more to blend all the flavors together. </i><br />
<i>Add your stock liquid, which ever you are using and a dash of salt. Bring it to a boil and reduce heat. Simmer for about 25 minutes or until turnips, parsnips and potatoes are very soft. </i><br />
<i>Liquid should have reduce down quite a bit. </i><br />
<i>Once the vegetables are done, remove pan from the heat and let it cool a few minutes. Using your preferred method, blend into a smooth but still quite textured mixture. </i><br />
<i>Return pan to a low heat and slowly add in the milk. You may need to add a little more milk depending on your preference. Heat milk through but do not scald or boil it. </i><br />
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<i>Salt & pepper to taste. </i><br />
<i><br /></i><i>optional - I serve each of the bowls topped with toasted leeks, a drizzle of herb oil and a few dried cranberries. </i><br />
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cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-9194122045027078632014-10-31T09:44:00.001-05:002014-10-31T09:45:49.693-05:00Kuri & Quinoa Porridge <div class="separator" style="clear: both; text-align: center;">
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<i style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">This month I worked on a recipe for the lovely ladies at <a href="http://www.thepressery.co.uk/" target="_blank">The Pressery.</a> If you aren't familiar with them, they supply London with gorgeous, all natural almond milk. It make using almond milk accessible and easy in my daily routine since I don't make it myself. Typically it goes into smoothies, but since fall and winter aren't great for fresh fruit and berries, I wanted to find a way to keep using it in my morning routine. </i><br />
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<i style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">The recipe below has been the stand out favorite - a lovely autumnal breakfast; warm, comforting and deeply flavorful. It is gluten & dairy free and uses only natural sugar from the sultanas. I start this the night before - when using kuri squash to top salads or accompany a risotto - reserve around 200 grams for the mornings breakfast. I really like the savory element that the salt, black pepper & olive oil lend the breakfast. </i><br />
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<i>The same is true for the quinoa - soak it over night (add a tablespoon of apple cider vinegar to the water) and in the morning drain and rinse before cooking. It makes nutty fluffy quinoa and cuts down cooking time. </i></div>
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<i>I have been experimenting with other grains for breakfast such as amaranth & millet but the quinoa has been my favorite</i></div>
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<b>Serves 2 - 4 </b></div>
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<b>You will need:</b></div>
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200g roasted Kuri squash cut into chunks. </div>
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1 cup quinoa soaked over night (if not soaked in water, anticipate needing more almond milk during cooking. rinsed & drained)</div>
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2 cups almond milk (1/2 cup reserved for serving)</div>
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1/4 tsp fresh ground cinnamon </div>
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1/4 tsp of vanilla paste </div>
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1/4 cup sultanas </div>
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1 small apple washed & chopped into small pieces.</div>
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handful each of shredded coconut, pumpkin seeds & chopped raw walnuts </div>
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Place a medium sized sauce pan over moderate heat & toast the cinnamon until fragrant. Next, add chopped apple & stir to combine, about 2 minutes. Then add the rinsed quinoa and toast for another 2 minutes. Add the kuri squash & sultanas, stir to combine and quickly add 1 1/2 cups of almond milk & 1/4 tsp vanilla - bring to a quick boil and reduce the heat to low. Cook until quinoa is the desired tenderness, stirring occasionally - approx 10 - 15 minutes. </div>
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Keep an eye on the mixture while it cooks as you may need to add a bit more almond milk. </div>
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Spoon porridge into individuals bowls and pour a bit of the remaining almond milk over each, making sure it is equally divided. Top with some of the shredded coconut, pumpkin sees & chopped walnuts. If desired, drizzle with a bit of maple syrup. </div>
cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-2468739710751294472014-09-03T10:29:00.001-05:002014-09-03T10:29:18.028-05:00Quick Blackberry Jam<div class="separator" style="clear: both; text-align: center;">
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<i>There are blackberries abound here in London. Along the riverbanks, lining the footpaths, twirling and twining in the underbrush. And, they a</i><i>re ripe and ready for the picking. </i><br />
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<i>I have been walking around the city with my eyes to the edges, the peripheral view, scouting & taking stock. Last weekend I hit the jackpot - a brier of blackberries in beautiful sunny spot with big juicy, perfectly formed berries laden on the vines. </i><br />
<i>I find it remarkable just how many things grow here, flower and produce fruit. It is so pleasant to see apples, pears and plums dangling from the tips of branches hanging above concrete, iron and brick. It is a simple pleasure but softens the hard corners of such a big city. </i><br />
<i><br /></i><i>Making small batch jams are great because they are the perfect place to play and experiment with flavors without requiring large amounts of time or ingredients. So, </i><i>I wanted to share this recipe as more of a guideline, a jumping off point for flavors. This is a quickly made jam or compote using honey, sugar & vinegar as the preservatives. </i><i>I chose rich dark spices to compliment the sweet deep flavor of the berries and fresh thyme to elevate the brightness of the fruit. The jam</i><i> brings a little of the city's bounty to my table and is delicious spread on thick slices of toast, stirred through a breakfast porridge or topping yogurt. It is equally delightful dolloped over a scoop of vanilla ice cream, served alongside a creamy goats cheese or paired with a nutty gruyere. It should keep nicely in an airtight container in the fridge for 7-10 days. </i><br />
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<i><u>Blackberry Jam</u></i><br />
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<i>4 pints of wild blackberries (washed and picked through) </i><br />
<i>1 small black cardamom pod </i><br />
<i>peel from 1/2 medium orange, excluding white pith </i><br />
<i>3 or 4 sprigs of fresh thyme</i><br />
<i>3 tbsp red wine vinegar </i><br />
<i>1 tsp salt</i><br />
<i>1/4 c honey (more or less to your taste)</i><br />
<i>1/2 C water</i><br />
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<i>place the water, orange peel & black cardamom pod in a large sauce pan. Bring it up to a brisk simmer and once there, sir in the honey until dissolved. </i></div>
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<i>Then add the blackberries, salt & thyme. Bring the mixture up to a boil and add the red wine vinegar. Boil for 3 minutes more, then reduce to a simmer. </i></div>
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<i>Simmer down until most of the liquid is absorbed & has reached your desired thickness. It should coat the back of a spoon quite thickly. I like mine on the thick side. 30-45 mins should do the trick. </i></div>
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<i>Keep an eye on the pot, you don't want the berries to break down too much - it is nice to have some fully formed for great texture. Remember, it will thicken as it cools. </i></div>
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<i>Remove the cardamom & thyme sprigs, place in an airtight jar and store in the fridge for about a week. </i></div>
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cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-3352438523233601892014-08-25T09:23:00.000-05:002014-09-01T16:45:22.570-05:00Beet & Plum Salad <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LnvyEd2tc2U/U_sojqL_-_I/AAAAAAAAEUQ/toXlKEc6rQs/s1600/beetsaladoh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LnvyEd2tc2U/U_sojqL_-_I/AAAAAAAAEUQ/toXlKEc6rQs/s1600/beetsaladoh.jpg" /></a></div>
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<i>I love the change of seasons. That gentle, nearly imperceptible shift from summer to autumn is my favorite. </i></div>
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<i>It comes in, barely noticeable, on the tops of the warm summer breezes, chasing at their heels. A coolness, the smell of earth, the little changes in the light ~ </i></div>
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<i>My neighborhood farmers market starts not too early every Sunday morning. And there isn't anywhere else I would rather be, coffee in hand, pick over produce for the coming week. Its become a ritual I've come to cherish. </i></div>
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<i>Apples, fennel, cob nuts, the most gorgeous colored beets and sweet plums have been first on my shopping list of late. </i></div>
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<i>They bridge the gap between the light sweet flavors of summer and darker earthier flavors of autumn. </i></div>
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<i>This salad mixes some of those early flavors of autumn with some of the last bits of summer lightness. Rich jewel tone beets, sweet english plums, toasted shallots, and creamy goat cheese ricotta. </i></div>
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<i>Poach the beets covered in a baking dish in the oven with a bit of red wine vinegar and water to really release their sweetness. The skin should be tender enough that you won't need to peel them just make sure to scrub each really well before putting them in the oven. Use the freshest ricotta or better yet, make some! Its really very easy and super satisfying. Bring a pint of goat's milk and a dash of salt up to just boiling, take it off the heat, stir in 3 tablespoons of fresh squeezed lemon juice, stir once or twice and let it stand for 5 minutes. Then pour the mixture into a strainer lined with cheesecloth. I like to keep the whey that runs off and use it in smoothies! After about an hour the ricotta should be ready.</i></div>
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<i><b><u>Beet & Plum Salad </u></b></i></div>
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<i><b>1lb of beets. </b>mixed colors but roughly the same size. scrub well and place in a shallow baking dish with 1 cup water and 1/4cup red wine vinegar, cover with foil and bake aprox 1 hour at 200C/400F until tender. When they are cool slice, rough chop into various sizes - the different textures are wonderful. keep lighter color beets away from the darker red if you want to keep their color. </i></div>
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<i><b>1/4 lb of plums. </b>washed and chopped </i></div>
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<i><b>1 large leek </b></i><i>sliced very thin and toasted over a low heat with a knob of ghee until tender add in </i><i><b>1 clove crushed garlic and </b></i><i> </i><i><b>1 tsp grated fresh ginger </b>and cook another few minutes until fragrant.</i></div>
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<i>For the dressing, whisk together in a bowl the </i><i><b>juice of 1 lemon, </b></i><b><i>1 lime </i><i>1 tbsp honey </i></b><i><b>1 tbsp chopped fresh dill</b> a pinch of <b>sea salt and a grind or two of black pepper</b>. Then whisk in the cooked leeks & ginger. discard the garlic clove. </i></div>
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<i>sautee <b>a few shallots</b> in ghee over a very low heat until lightly browned and crisp. transfer to a paper towel to drain and cool. should make some leftovers which will keep in an airtight container for a few days. </i></div>
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<i>Mix chopped beets & plums through half the dressing (reserve some to drizzle over the top), stir through until everything is well coated. </i></div>
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<i>Plate the beets along with any golden beets, if using, and a large dollop of the ricotta. drizzle with some of the remaining dressing and sprinkle with a generous handful of crispy shallots </i></div>
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-77911454744971534832014-08-04T00:18:00.000-05:002014-08-04T00:18:00.291-05:00broad bean summer salad & a trip to the seaside <div class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-apoxFa_7sTg/U9uHtgEDseI/AAAAAAAAEPg/zhSuhuvHqa8/s1600/saladfar.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-apoxFa_7sTg/U9uHtgEDseI/AAAAAAAAEPg/zhSuhuvHqa8/s1600/saladfar.jpg" /></a><i style="text-align: left;">I am finding a feeling of connectedness to England through the food - not that that should come as any surprise - and more specifically the produce. England's offerings are impressive and yet simple. Berries, pears and apples grow wild here, yours for the picking. Beans, courgettes and tomatoes have ushered in a summer style of eating that is raw, clean, and simple.</i></div>
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<i> London seems to play everything close to the chest. I have really had to work hard here to discover the good markets, butchers, fish mongers and spice stalls, but I am finding them! - finally. </i></div>
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<a href="http://4.bp.blogspot.com/-NUfR-p_XQd4/U9uPUy3pRSI/AAAAAAAAEQA/Kschdj4JZvk/s1600/artichokes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NUfR-p_XQd4/U9uPUy3pRSI/AAAAAAAAEQA/Kschdj4JZvk/s1600/artichokes.jpg" /></a></div>
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<i>A good part of this summer has been about the broad bean (favas as they would be called at home). Their bright green color and tender creamy texture is so easy to love. They have gone into risottos, been made into spreads and hummus, but my favorite has been this simple salad. </i></div>
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<a href="http://3.bp.blogspot.com/-dkhuV1x7gtA/U9uHtjBbknI/AAAAAAAAEPY/VWHRFTGch0Q/s1600/saladclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dkhuV1x7gtA/U9uHtjBbknI/AAAAAAAAEPY/VWHRFTGch0Q/s1600/saladclose.jpg" /></a></div>
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<i>Simple has been some what of a theme around here. Both of us are working hectic full-time jobs that required late hours and long days. Weekends have been precious and, in an effort to maximize those two days we have been taking simple, easy going excursions to some of Britain's seaside towns. </i></div>
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<a href="http://2.bp.blogspot.com/-6Cwr7U8bdDQ/U9uTkdBqGpI/AAAAAAAAEQM/ACn89CAFYJk/s1600/flags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6Cwr7U8bdDQ/U9uTkdBqGpI/AAAAAAAAEQM/ACn89CAFYJk/s1600/flags.jpg" /></a></div>
<a href="http://2.bp.blogspot.com/-sgZOWNupuWU/U9uTpZ5gY_I/AAAAAAAAEQY/NTxSW6mJgr8/s1600/pier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-sgZOWNupuWU/U9uTpZ5gY_I/AAAAAAAAEQY/NTxSW6mJgr8/s1600/pier.jpg" /></a><br />
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<i>They are the perfect getaway. Accessible by train, cups of coffee in the morning, a late breakfast in a new city & home to bed after dinner. </i><br />
<i>Brighton was a recent day trip - nostalgic, slightly faded beach front and a vibrant little town waiting just up the hill. </i><br />
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<a href="http://4.bp.blogspot.com/-lcQNAoJFC-Q/U9uxVG6hDbI/AAAAAAAAEQ8/bFq5pMTgZa8/s1600/beach1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lcQNAoJFC-Q/U9uxVG6hDbI/AAAAAAAAEQ8/bFq5pMTgZa8/s1600/beach1.jpg" /></a></div>
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<a href="http://2.bp.blogspot.com/-29gk-zasQ70/U9uxc_twB-I/AAAAAAAAERI/cfoKYdPmZZY/s1600/minigolf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-29gk-zasQ70/U9uxc_twB-I/AAAAAAAAERI/cfoKYdPmZZY/s1600/minigolf.jpg" /></a></div>
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<a href="http://3.bp.blogspot.com/-f3rqCGFlzto/U9uyuwKBzWI/AAAAAAAAERk/oyQTKrm0ooE/s1600/fishnchips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-f3rqCGFlzto/U9uyuwKBzWI/AAAAAAAAERk/oyQTKrm0ooE/s1600/fishnchips.jpg" /></a></div>
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<a href="http://3.bp.blogspot.com/-WNxBpLwi1CU/U9uxc2K1SmI/AAAAAAAAERQ/hlWifHZzqn0/s1600/rounds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WNxBpLwi1CU/U9uxc2K1SmI/AAAAAAAAERQ/hlWifHZzqn0/s1600/rounds.jpg" /></a></div>
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<i>Up the hill from a sleepy beach front is a young, lively town full of winding streets, outdoor markets, shops and restaurants. </i></div>
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<i>Sitting for a while to take it all in - live music being played and big inviting picnic tables on which to sit, rich second cups coffee. Poking through shops and keeping an eye out for the perfect lunch spot - it was a carefree & easy day & just as summer should be </i></div>
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<a href="http://1.bp.blogspot.com/-tzQGs1XM6E4/U9uyvyc_zbI/AAAAAAAAESE/hRkkF9zKTus/s1600/produce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tzQGs1XM6E4/U9uyvyc_zbI/AAAAAAAAESE/hRkkF9zKTus/s1600/produce.jpg" /></a></div>
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<a href="http://4.bp.blogspot.com/-_Mfcd-gntGE/U9uywOtceoI/AAAAAAAAER0/pvmTPrs2w8Y/s1600/stools.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_Mfcd-gntGE/U9uywOtceoI/AAAAAAAAER0/pvmTPrs2w8Y/s1600/stools.jpg" /></a></div>
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<i><u>for the salad</u></i></div>
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<a href="http://2.bp.blogspot.com/-OhJZ52Rexow/U9uHuFMBsdI/AAAAAAAAEPk/FH9ch56K9uo/s1600/veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OhJZ52Rexow/U9uHuFMBsdI/AAAAAAAAEPk/FH9ch56K9uo/s1600/veg.jpg" /></a></div>
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<i><b>serves 2</b></i></div>
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<i><b>about 1 1/2 cups of blanched, shelled broad beans</b></i></div>
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<i><b>1 very small red onion or shallot </b></i></div>
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<i><b>3 tablespoons of muscat vinegar </b></i></div>
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<i><b>1 small head of romanesco broken into very small pieces </b></i></div>
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<i><b>3 or 4 strips of lemon peel, cut very finely into strips </b></i></div>
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<i><b>2 big handfuls of pea shoots - or other micro greens</b></i></div>
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<i><b>10 or so small - medium mint leaves </b></i></div>
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<i><b>10 or so sprigs of flat leaf parsley </b></i></div>
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<i><b>olive oil (i used a beautiful orange infused oil - go for one that has sweet floral notes)</b></i></div>
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<i><b>the freshest ricotta </b></i></div>
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<i><b>salt & pepper </b></i></div>
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<i>chop an extra small red onion (or shallot) very finely, just cover with muscat vinegar and set to the side </i></div>
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<i>peal and blanch the broad beans (there is something nearly therapeutic in this task). after blanching, i like to remove the tough light green outer pod to reveal the gorgeous colors you see below. </i></div>
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<i>break apart the romanesco into very small pieces - they are sweet and crunchy and raw in this salad - </i></div>
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<i>assemble the pea shoots, romaesco, lemon zest fronds, broad beans, flat leaf parsley & mint leaves on each of the plates. </i></div>
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<i>into the onion mixture add a pinch of salt and whisk in the olive oil. </i></div>
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<i>dollop on your ricotta, as much or as little as you like really and then drizzle the entire salad with the dressing. </i></div>
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<i>finish with a few grinds of black pepper </i></div>
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<a href="http://4.bp.blogspot.com/-9RrAXtQwgrs/U9uHtt5OuKI/AAAAAAAAEPc/TuTxVJJ_Fe0/s1600/salad4.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9RrAXtQwgrs/U9uHtt5OuKI/AAAAAAAAEPc/TuTxVJJ_Fe0/s1600/salad4.jpg" /></a></div>
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-51636125867929121632014-03-05T06:13:00.000-06:002014-08-01T07:32:24.833-05:00Winter Couscous Salad <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-D3pdChYuC8M/UxZSIdN3g7I/AAAAAAAAELk/XkmYYyDySOA/s1600/23.3.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-D3pdChYuC8M/UxZSIdN3g7I/AAAAAAAAELk/XkmYYyDySOA/s1600/23.3.14.jpg" height="426" width="640" /></a></div>
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<i>Six months since the last post, and it feels like it has flown.</i></div>
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<i>2013 was a crazy year, a trans-continental move, a wedding, styling my first cookbook, getting settled in this big new city. It was a whirlwind, although fun. 2014 has already been more grounded and I feel like I am finding my stride here.</i></div>
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<a href="http://4.bp.blogspot.com/-bO1lVqhCfgg/UxZSFrNgXoI/AAAAAAAAELU/eWiMImxgxLA/s1600/2.23.14.couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bO1lVqhCfgg/UxZSFrNgXoI/AAAAAAAAELU/eWiMImxgxLA/s1600/2.23.14.couscous.jpg" /></a></div>
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<img src="https://3.bp.blogspot.com/-7eeBqBLALhE/UxZSJu2TPOI/AAAAAAAAELs/_tjOn7zec_0/s1600/chou3.jpg" /></div>
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<i>There have been lots of new things to discover and lots to adapt to. One of the biggest changes has been the food. In San Francisco we shopped the <a href="http://www.fortmason.org/events/events-details?id=1426" target="_blank">farmers market</a> every Saturday and had some of the worlds freshest, most diverse and beautiful produce </i><i>within easy reach</i><i>. In London I have struggled to find such variety and quality and our diets have become more seasonal. But, being a New England-er by birth, many of the option available to me here aren't so very different from the foods I grew up with. </i></div>
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<i>Nuts, whole grains, dried fruits and hearty root vegetables have been staples and I have been playing a lot in the kitchen with different flavors and combinations. The exposure to more middle eastern flavors and cooking has a been a welcome new experience. I have been carrying <a href="http://www.101cookbooks.com/archives/persian-yogurt-soup-recipe.html" target="_blank">this cookbook</a> with me everywhere. </i></div>
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<i>This Winter Couscous Salad has also been making quite a few appearances at our table. Its great on its own or with some winter greens in the bottom of a bowl. It also works well as a side with chicken or lamb. I have been roasting up baby cauliflowers I found at the market, but thick roasted slices of full sized cauliflower works too. </i></div>
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<a href="http://4.bp.blogspot.com/-p37MoO3vYdM/UxZSGkFtc1I/AAAAAAAAELc/WnL1PCV1cac/s1600/2.23.14.couscous2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p37MoO3vYdM/UxZSGkFtc1I/AAAAAAAAELc/WnL1PCV1cac/s1600/2.23.14.couscous2.jpg" /></a></div>
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Winter Couscous Salad<br />
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Large couscous (2 cups dry). I used whole wheat here but any will do. </div>
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1 lemon - slice off two round slices </div>
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3 cloves garlic (crushed)</div>
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1 bay leaf</div>
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2 cups stock</div>
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cinnamon (half a stick or 1/4 teaspoon if using ground)</div>
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Olive oil </div>
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walnuts (1/2 cup) toasted - throw them in with the cauliflower for about 8 mins.</div>
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parsley - aprox 1/2 cup, chopped. </div>
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feta cheese (100 grams) cut into 1/2" cubes</div>
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green olives - 100 grams. sliced in half. The olives I use are stuffed with orange peel </div>
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salt & pepper</div>
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Cauliflower or other protein.</div>
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If using cauliflower,</div>
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slice a medium head laterally from top to bottom in 4 slices. toss with olive oil, salt & pepper roast on a baking sheet at 350/180 until tender (aprox 20 mins) flip halfway through. Add walnuts (aprox 8 mins) at the end to toast. </div>
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For the salad:</div>
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Put tbsp of olive oil in a heavy bottom sauce pan.</div>
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Drop in cinnamon - toast for 30 seconds or until fragrant</div>
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add 3 crushed garlic cloves and lemon slices & bay leaf - toast for another 30 seconds</div>
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Add couscous and toast over medium high heat until lightly browned. Add 1.5 cups of stock and reduce heat to medium low. Simmer until done, you may need to add more stock. I leave a very little bit unabsorbed to keep couscous from drying out in the salad. But drain if too much liquid remains </div>
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Discard the lemon slices, cinnamon stick, bay leaf & garlic cloves. Let the couscous cool </div>
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Mix in feta, olives, walnuts & parsley. Squeeze remaining lemon juice over the mixture and fresh cracked black pepper. Mix well.</div>
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Serve with cauliflower on the side. </div>
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serves 4.</div>
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<a href="http://1.bp.blogspot.com/-6S8YQhIY28g/Ugi30U6vWwI/AAAAAAAAEHQ/U6pf0ny4nQk/s1600/mondayMBTortoise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="578" src="http://1.bp.blogspot.com/-6S8YQhIY28g/Ugi30U6vWwI/AAAAAAAAEHQ/U6pf0ny4nQk/s640/mondayMBTortoise.jpg" width="640" /></a></div>
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<i>Saturday was my first trip to a flea market here in London. It was fun to spend a morning poking around, talking to people about their items and making a few purchases. I am particularly excited about an <a href="http://instagram.com/p/c1uwrivINr/" target="_blank">antique ceramic plate</a> that was once part of a weighing scale. It has a gorgeous brown makers stamp on it and will make the perfect cheese board!</i><br />
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<i>I noticed that there were many pieces decorated with a sort of faux tortoise shell look. It immediately started seeing it everywhere and I think its just lovely. Super chic and bit earthy and very elegant. </i><br />
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<i>So this Monday's mood board is inspired by my trip to the flea market this weekend and my new found love of tortoise shell. </i><br />
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<i>images: <a href="http://ny.racked.com/archives/2012/02/06/new_york_city_has_more_187.php" target="_blank">lamps</a>, <a href="http://thedecorista.tumblr.com/post/13421148719" target="_blank">dining room</a>, <a href="http://shop.harpersbazaar.com/in-the-magazine/shop-the-issue/august-2013/stella-mccartney-plexi-tortoise-shell-box-clutch" target="_blank">clutch</a>, <a href="http://shop.nordstrom.com/S/salvatore-ferragamo-varina-bow-flat/3222282?origin=category&resultback=2640" target="_blank">flats</a>,<a href="http://www.jcrew.com/womens_category/jewelry/earrings/PRDOVR~59758/59758.jsp" target="_blank"> earrings</a>, sunglasses, <a href="http://www.furbishstudio.com/tortoise-shell-lowball-glasses/#.UgixO2R4anZ" target="_blank">tumblers</a>, <a href="http://www.taigan.com/shops/bertiknives/items/26749-berti-convivio-steak-knives-tortoise-lucite-set-6-by-berti-knives" target="_blank">knives</a>. </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-31004520425396387002013-07-30T05:58:00.000-05:002013-08-05T11:04:10.503-05:00Fruits of Labor : Redcurrant & Spinach Salad <div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-CYyMGZVZykk/UfeUnibCvjI/AAAAAAAAEGk/HFrfY8Qng2I/s1600/redcurrant1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CYyMGZVZykk/UfeUnibCvjI/AAAAAAAAEGk/HFrfY8Qng2I/s1600/redcurrant1.jpg" /></a></div>
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<i>Watching these tiny red jeweled globes appear at the markets has been on of the greatest culinary thrills for me here in London thus far. They are stunning and I felt inspired make something with them.</i></div>
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<i>I had a look through some of my cookbooks at just what to do with them but everything seemed to involve Redcurrants as a dessert. Likely this is because they have a fresh and rather tart taste to them. But its been so hot here that the thought of turning on the oven was unbearable, s</i><i>o to find a way to use them in a savory dish. </i></div>
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<i>I wanted to maintain the fruit as much as possible both for its little burst of tartness as its gorgeous looks. </i></div>
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<i>This Redcurrant Salad does exactly that and more. It is a surprisingly robust salad for its seemingly delicate ingredients. And, it pairs exceptionally well with cold chicken or grilled steaks. So its perfect for a quick Monday night dinner. </i></div>
<a href="http://3.bp.blogspot.com/-Wcav2ZXQmtU/UfeUqbKn2SI/AAAAAAAAEG0/k2sIcA_X3co/s1600/redCsalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-Wcav2ZXQmtU/UfeUqbKn2SI/AAAAAAAAEG0/k2sIcA_X3co/s1600/redCsalad2.jpg" /></a><br />
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<i>Redcurrant Salad with a Green Tea Miso Dressing </i></div>
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<i>serves 2</i></div>
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<i>First Make the Dressing </i></div>
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<i>1/4 tsp of very finely sliced shallot </i></div>
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<i>1/2 tsp of Mirin </i></div>
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<i>Dash of Salt </i></div>
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<i>Combine these ingredients in a small bowl and let them stand for a few minutes</i></div>
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<i>Then add to this mixture </i></div>
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<i>3 tsp of sweet miso </i></div>
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<i>2 tsp of honey </i></div>
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<i>4 tsp of strongly brewed green tea</i></div>
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<i>Whisk throughly to combine </i></div>
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<i>Assemble the Salad</i></div>
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<i>Use the desired portion of baby spinach leaves on each plate</i></div>
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<i>Drizzle generously with the miso dressing </i></div>
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<i>Top each salad with 15 -20 redcurrants </i></div>
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<i>a heaping Tbsp of crumbled feta</i></div>
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<i>a handful of roasted shelled pistachios </i></div>
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<i>and fresh cracked black pepper </i></div>
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-89864659957897661592013-07-29T05:04:00.000-05:002013-07-29T05:04:03.657-05:00Monday Mood Board <i>Todays entire post is inspired by the gorgeous dress of <a href="http://ritzybee.typepad.com/my_weblog/2008/11/white-chocolate-label.html" target="_blank">Scott Corridan</a>. It is beautifully feminine and romantic. And this dress if filled with an old world glamour that is so seductive. That cashmere crewel work on the bodice is to die for and I love anything in a shirt style. </i><br />
<i>Its simply lovely ~</i><br />
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<a href="http://2.bp.blogspot.com/-hDGlsZtOSAc/UfY8koaORAI/AAAAAAAAEFo/R0_DXjhnT-4/s1600/mondaymoodboardmarine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hDGlsZtOSAc/UfY8koaORAI/AAAAAAAAEFo/R0_DXjhnT-4/s1600/mondaymoodboardmarine.jpg" /></a></div>
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<i><a href="http://www.jmflora.com/index2.php" target="_blank">table setting</a>, <a href="http://store.kaufmann-mercantile.com/collections/grooming-beauty/products/handcrafted-pewter-shaving-brush" target="_blank">shaving brush</a>, <a href="http://www.cynthiafindlay.com/Aquamarine-Ring/prod_2320.html" target="_blank">ring</a>, <a href="http://pinterest.com/pin/229472543486524353/" target="_blank">painting</a>, <a href="http://indulgy.com/post/vG5j8d5cO1/beautiful" target="_blank">bed</a>. </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-19292087381715952402013-07-24T04:34:00.000-05:002013-07-24T04:34:35.555-05:00Interior Inspiration <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DjqHfuT3uIs/Ue8BrRyzeDI/AAAAAAAAEFI/8vNoqJEHjIA/s1600/work2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DjqHfuT3uIs/Ue8BrRyzeDI/AAAAAAAAEFI/8vNoqJEHjIA/s1600/work2.jpg" /></a></div>
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<i>Its all about a gorgeous workspace today! We all need a place where we can sit and feel comfortable and inspired, whatever the task at hand. Such a space starts with two simple pieces: A beautiful, comfortable chair & a stunning surface. </i><i>I especially love some of the unexpected pairings in these photos! </i><br />
<i>All of the necessities are present on each of these desks but not much else. Being careful not to over-style your workspace is the key. I want a place that feels clean, uncluttered and full of possibility. I don't want to feel like I must clean up my work-surface before starting something. That takes away from creative energy. </i><br />
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<i>Im thinking about creating a new little work-space in my apartment soon! Where do you work from at home? </i><br />
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-12968218710557242972013-07-22T06:31:00.001-05:002013-07-22T06:33:58.161-05:00Monday Mood Board <i>well, here it is monday again! How has this summer just flown by? Im tying to remind myself to stop and smell the roses or at least sip the rosé. </i><br />
<i>That is the inspiration for this week. As of today I have been engaged for an entire year! A year!! I cant believe its been that much time and then when I think of all of the things that have happened since then it shocks me ~ </i><br />
<i>I hope you all are enjoying your summers and remembering to stop and take a little time too. </i><br />
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<a href="http://3.bp.blogspot.com/-SnkYJWsENek/Ue0V28m41QI/AAAAAAAAEEk/7yFRrGNwUow/s1600/mondaymoodBrose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-SnkYJWsENek/Ue0V28m41QI/AAAAAAAAEEk/7yFRrGNwUow/s640/mondaymoodBrose.jpg" width="605" /></a></div>
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<i>Currently seeing this color everywhere and not usually drawn to pinks but this subtly feminine tone is quite appealing. I especially love the thought of pink sheets with a dove grey duvet. </i></div>
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<i><a href="http://www.cultiver.com/products/linen-sheet-set-with-pillowcases-colours" target="_blank">bed linens</a>, <a href="http://maggieruggiero.com/three/" target="_blank">peaches</a>, <a href="http://sekx.tumblr.com/post/36571668157" target="_blank">blouse</a>, peonies my own, <a href="http://pinterest.com/pin/141370875776239415/" target="_blank">tub</a>, <a href="http://www.ssense.com/women/product/marc_by_marc_jacobs/blush_leather_sandal/49655" target="_blank">sandals</a>, <a href="http://food52.com/recipes/11486-rhubarb-cordial" target="_blank">carafe</a> </i></div>
<i><br /></i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-57248457084070049872013-06-19T04:25:00.001-05:002013-06-19T04:25:45.967-05:00Things Im Loving : Plane travel comfort <i>I'm off this afternoon for a whirlwind tour of well, half the world. At least it feels that way! So todays post is inspired by things I'm loving for casual but chic plane travel. </i><br />
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<i>Very important ~</i><br />
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<i>Each of these layers on their own is featherweight so they add warmth without bulk. I love the</i><i> bit of glamor in the satin detail on this </i><i><a href="http://www.net-a-porter.com/product/363919" target="_blank">crepe blazer</a> . The pop of color from the <a href="http://www.jcrew.com/womens_category/sweaters/Pullover/PRDOVR~77260/77260.jsp" target="_blank">persimmon sweater</a> will be great after my 7 hr flight. The pretty color will keep me from looking washed out after the long flight and you can never go wrong with a <a href="http://www.johnlewis.com/bonds-wideband-bra-tank-camisole-navy-white/p387020" target="_blank">striped base layer</a>!</i></div>
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<i>I'm pairing the top layers with classics like <a href="http://www.agjeans.com/The_Prima__Delight/pd/np/908/p/2991.html" target="_blank">dark skinny jeans</a>, a chic <a href="https://bassshoes.harborghb.com/bass-weejuns-womens" target="_blank">leather loafer</a>, and animal print<a href="http://www.barneys.com/Maison-Boinet-Skinny-Leopard-Print-Waist-Belt/00505022162519,default,pd.html?utm_source=GAN&utm_medium=ShopStyle.com&utm_campaign=Primary%20Banner" target="_blank"> belt</a>. I am seriously lusting after this <a href="http://www.uniformwares.com/251-series-satin-gold-or-black-leather" target="_blank">chunky men's watch</a>. It is a practical alternative to a <a href="http://www.tiffany.co.uk/Shopping/Item.aspx?fromGrid=1&sku=10665744&mcat=148204&cid=287458&search_params=s+5-p+12-c+287458-r+201323339-x+-n+6-ri+-ni+0-t+" target="_blank">cuff bracelet</a>, and I know I will get to my flight on time!and the hefty scale is very cool. Of course no plane trip would be complete without the large catch all bag. I love the structure of this <a href="http://www.zara.com/uk/en/woman/handbags/braided-shopper-c358019p1098548.html" target="_blank">leather one</a> and the detail on the handles. </i><br />
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<i>* I will be in and out of the blog over the next few weeks, but do check back. Regular posting will return after the 8th of July. </i><br />
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-85873394266357500942013-06-18T07:10:00.002-05:002013-06-18T07:10:56.207-05:00Fruits of Labor: Vermicelli Salad <div class="separator" style="clear: both; text-align: center;">
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<i>I ate tons of this Vietnamese noodle salad in San Francisco. There were so many places that made up big delicious bowls of the stuff! Essentially a salad of lettuce, bean sprouts, cucumbers & carrots it is topped with thin rice noodles and usually a meat or tofu of some sort. </i><br />
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<i>I haven't a place here in London yet that I really like so I thought I would try out this staple myself. You should be able to find rice noodles in the speciality sections at the market or certainly at an Asian market and same goes for the fish sauce. If not you can substitute vermicelli pasta noodles. I like to use the thinnest style of rice noodles - </i><br />
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<a href="http://4.bp.blogspot.com/-SfM5Yt0G8bk/UcBNYsEVZKI/AAAAAAAAEDc/EtDdr7XR620/s1600/vermicellie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SfM5Yt0G8bk/UcBNYsEVZKI/AAAAAAAAEDc/EtDdr7XR620/s640/vermicellie2.jpg" width="426" /></a></div>
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<i><u>This recipe serves 2 </u></i><br />
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<i><b>To make the Salad you will need:</b> </i><br />
<i>1 palm sized head of little gem lettuce per serving shredded (approx 1 1/2 cups) </i><br />
<i>1 cup of peeled cucumber cut into matchsticks </i><br />
<i>1 cup of shredded or matchstick cut carrots </i><br />
<i>1/4 cup of cilantro & mint leaves</i><br />
<i>1/4 cup of chopped honey roasted peanuts </i><br />
<i>6 scallions sliced thinly </i><br />
<i>1 cup of bean sprouts </i><br />
<i>10 oz of top sirloin (marinaded for at least 30 minutes) </i><br />
<i>Rice noodles** </i><br />
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<i><b>Marinade for the meat: </b></i><br />
<i>3 tbsp of fish sauce </i><br />
<i>3 tbsp of soy sauce </i><br />
<i>Juice of 1 lime </i><br />
<i>2 tbsp of honey </i><br />
<i>1 large clove of minced garlic </i><br />
<i>1 tsp of chili flakes </i><br />
<i>1 stalk of lemongrass sliced the long way (give it a couple of whacks against the counter before slicing) </i><br />
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<i>Place sirloin in the marinade and flip over occasional while preparing the rest. </i><br />
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<i><b>Sauce for the Noodles</b>: </i><br />
<i>2 tbsp of fish sauce </i><br />
<i>2 tsp of honey </i><br />
<i>juice of 1 1/2 limes. reserve the remaining half for garnish </i><br />
<i>1 clove of garlic minced very finely </i><br />
<i>pinch of chili flakes</i><br />
<i>Portion into two small serving bowls and set aside. This sauce will be poured over the dish just before serving. </i><br />
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<i><b>To make the Salad:</b></i><br />
<i>Bring a large pot of water to a boil. Add rice noodles and cook until just past al dente. Drain, rinse with cold water and set aside. Make sure they are thoroughly drained before adding to salad. </i><br />
<i>**(usually rice noodles come in large bunches of 3 within the package and I split 1 bunch between 2 people. If not I usually figure 1cup - 1 1/2 cups of cooked noodles per serving) </i><br />
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<i>While the noodles are cooking drizzle a pan with oil and saute scallions until very soft. When the are done remove oil and scallions and set aside. Remove the steak from the marinade. In the same pan you just cooked the scallions, cook the steak. 4-5 minutes on each side over medium height heat for medium rare. let stand for about 10 minutes and then slice very thinly. </i><br />
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<i>Assemble portions of cucumber, carrots, lettuce, bean sprouts, herbs and peanuts in the bottom of a large bowl. Place the drained noodles on top and drizzle with scallions & oil. Place thinly sliced steak on top. Serve accompanied with previously prepared noodle sauce, large wedge of reserved lime & sriracha sauce. Pour fish sauce down over the top of the noodles just before eating & enjoy !</i><br />
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<br />cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-16752566255250622002013-06-17T07:52:00.000-05:002013-06-17T07:52:25.809-05:00Monday Mood Board <div class="separator" style="clear: both; text-align: center;">
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<i>Clean lines, simple pallets, good bones & classicism. All of these have inspired this weeks mood board. </i><br />
<i>I love the uncluttered outcome. I am conscious of keeping things to an absolute minimum in this new space. I love the architectural details like the black and marble fire place, the 12' high ceilings and the slightly cathedral shaped windows. I want these things to stand out most. </i><br />
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<i>images: <a href="http://www.danishdesignstore.com/products/wishbone-chair-wegner-wishbone" target="_blank">wegner chairs</a>, <a href="http://pleasurephotoroom.files.wordpress.com/2013/02/jean-patchett-new-york-1949-irving-penn-c.jpg" target="_blank">penn photo</a>, <a href="http://hoodoothatvoodoo.tumblr.com/post/26056115990" target="_blank">tulip</a>, <a href="http://plastolux.com/photographer-johan-rosenmunthe.html" target="_blank">architecture</a>, <a href="http://bgantiquesandinteriordesign.1stdibs.com/store/furniture_search.php?FRID=&dibs=1&sellerID=*2ECB0B5DE946464C3E6C0F1647B6A1A&solds=1&RL=1331136000&start=432&rows=36&type=2&m=F" target="_blank">chairs</a>, <a href="http://www.latimes.com/features/home/la-hm-modern-auctions-photos,0,3195697.photogallery" target="_blank">sculpture</a>, <a href="http://www.themodernshop.ca/products/serge-mouille-reproduction-wall-lamp-by-pink-brown" target="_blank">light</a>, <a href="http://www.hodinkee.com/blog/2011/1/4/an-introduction-to-uniform-wares-a-hands-on-review-of-their.html" target="_blank">watch</a>, <a href="http://www.flickr.com/photos/gherm/3788695753/in/set-72157623461778227" target="_blank">stairs</a>,<a href="http://jewelhd.com/2012/03/pics-wedding-trial-hair/" target="_blank"> hair</a>, <a href="http://www.esquire.com/archives/blogs/mens-fashion/10" target="_blank">shoe</a>, <a href="http://witanddelight.tumblr.com/post/14570756148" target="_blank">car</a>. </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0tag:blogger.com,1999:blog-8707460289611686479.post-4026379713611565662013-06-14T04:36:00.001-05:002013-06-14T04:36:08.421-05:00Interior Ideas<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-YlrdFLYPQ_w/Ubrj92eQ30I/AAAAAAAAECw/ad0DclR6QuA/s1600/LondonLiving1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YlrdFLYPQ_w/Ubrj92eQ30I/AAAAAAAAECw/ad0DclR6QuA/s1600/LondonLiving1.jpg" /></a></div>
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<i>Its Friday again! And this time I was inspired by the classic <a href="http://en.wikipedia.org/wiki/Eames_Lounge_Chair" target="_blank">Eames lounge chair</a>. It a perfect casual chic combonation and adds gorgeous sculptural lines to a space. </i><br />
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<i>Im also looking forward to an outing at <a href="http://www.britishmuseum.org/whats_on.aspx?ref=header" target="_blank">the british museum</a> this weekend, visting with out-of-town friends & lunch <a href="http://www.themodernpantry.co.uk/" target="_blank">here </a></i><br />
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<i>How are you going to spend your days ? </i><br />
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<i>see you on Monday</i><br />
<i> xx </i>cottagefarm (krissy) http://www.blogger.com/profile/13599462887409784980noreply@blogger.com0