tag:blogger.com,1999:blog-29810452085245353632024-03-04T12:20:32.757-08:00Goth GourmandeAmayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.comBlogger291125tag:blogger.com,1999:blog-2981045208524535363.post-11297596166094768672023-02-26T10:25:00.005-08:002023-02-26T10:25:35.137-08:00Recipe: Stilton and Walnut Biscuits<p><span style="background-color: white;"> <PIC TBD></span></p><ol aria-label="Messages in food" class="scrollerInner-2PPAp2" data-list-id="chat-messages" role="list" style="border: 0px; font-family: "gg sans", "Noto Sans", "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; list-style: none; margin: 0px; min-height: 0px; overflow: hidden; padding: 0px; text-align: left; vertical-align: baseline;" tabindex="0"><li aria-setsize="-1" class="messageListItem-ZZ7v6g" id="chat-messages-796046822225084448-1079460611592814684" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: none; padding: 0px; position: relative; vertical-align: baseline;"><div aria-labelledby="message-reply-context-1079460611592814684 uid_4 message-content-1079460611592814684 uid_5 message-timestamp-1079460611592814684" aria-roledescription="Message" aria-setsize="-1" class="message-2CShn3 cozyMessage-1DWF9U mentioned-Tre-dv groupStart-3Mlgv1 wrapper-30-Nkg cozy-VmLDNB zalgo-26OfGz hasReply-2Cr4KE" data-list-item-id="chat-messages___chat-messages-796046822225084448-1079460611592814684" role="article" style="-webkit-box-flex: 0; border: 0px; flex: 0 0 auto; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 1.0625rem 0px 0px; min-height: 2.75rem; outline: 0px; overflow-wrap: break-word; padding-bottom: 0.125rem; padding-left: 72px; padding-right: 48px !important; padding-top: 0.125rem; position: relative; user-select: text; vertical-align: baseline;" tabindex="-1"><div class="contents-2MsGLg" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; position: static; vertical-align: baseline;"><div class="markup-eYLPri messageContent-2t3eCI" id="message-content-1079460611592814684" style="border: 0px; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; line-height: 1.375rem; margin: 0px 0px 0px -72px; outline: 0px; overflow-wrap: break-word; overflow: hidden; padding: 0px 0px 0px 72px; position: relative; user-select: text; vertical-align: baseline; white-space: break-spaces;"><h4><span style="background-color: white;">Ingredients:</span></h4><span style="background-color: white;">80 g walnuts
120 g unsalted butter, diced
340 g Stilton, crumbled
200 g plain flour, plus extra for dusting
½ tsp dried thyme
½ tsp fine sea salt
¼ tsp ground black pepper
1 medium egg, beaten
</span><h4><span style="background-color: white;">Method</span></h4></div></div><div class="buttonContainer-1502pf" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; position: absolute; right: 0px; top: 0px; vertical-align: baseline;"><div aria-label="Message Actions" class="buttons-3dF5Kd container-2gUZhU isHeader-2bbX-L" role="group" style="border: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; opacity: 1; outline: 0px; padding: 0px 14px 0px 32px; pointer-events: auto; position: absolute; right: 0px; top: -16px; vertical-align: baseline; z-index: 1;"><div class="wrapper-2vIMkT" style="-webkit-box-align: center; -webkit-box-pack: start; align-items: center; border-radius: 4px; border: 0px; box-shadow: var(--elevation-stroke); box-sizing: border-box; display: grid; font-family: inherit; font-style: inherit; font-weight: inherit; grid-auto-flow: column; height: 32px; justify-content: flex-start; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; position: relative; transition: box-shadow 0.1s ease-out 0s, -webkit-box-shadow 0.1s ease-out 0s; user-select: none; vertical-align: baseline;"><div aria-expanded="false" aria-label="Add Reaction" class="button-3bklZh" role="button" style="-webkit-box-align: center; -webkit-box-flex: 0; -webkit-box-pack: center; align-items: center; border: 0px; cursor: pointer; display: flex; flex: 0 0 auto; font-family: inherit; font-style: inherit; font-weight: inherit; height: 24px; justify-content: center; margin: 0px; min-width: 24px; outline: 0px; padding: 4px; position: relative; vertical-align: baseline;" tabindex="0"><svg aria-hidden="true" class="icon-1zidb7" height="18" role="img" viewbox="0 0 24 24" width="18"></svg><span style="background-color: white;"><path clip-rule="evenodd" d="M12.1151 2.00065C12.0768 2.00022 12.0384 2 12 2C6.477 2 2 6.477 2 12C2 17.522 6.477 22 12 22C17.523 22 22 17.522 22 12C22 11.9616 21.9998 11.9232 21.9993 11.8849C21.1882 12.1737 20.3146 12.3309 19.4043 12.3309C15.1323 12.3309 11.6691 8.86771 11.6691 4.59565C11.6691 3.68536 11.8263 2.8118 12.1151 2.00065ZM7.92105 11.8023C7.92105 12.7107 7.18468 13.4471 6.27631 13.4471C5.36795 13.4471 4.63158 12.7107 4.63158 11.8023C4.63158 10.894 5.36795 10.1576 6.27631 10.1576C7.18467 10.1576 7.92105 10.894 7.92105 11.8023ZM10.5217 14.5171C10.3859 13.9893 9.84786 13.6716 9.32005 13.8074C8.79223 13.9433 8.47448 14.4813 8.61033 15.0091C9.01196 16.5695 10.4273 17.7236 12.1147 17.7236C13.8021 17.7236 15.2174 16.5695 15.6191 15.0091C15.7549 14.4813 15.4372 13.9433 14.9093 13.8074C14.3815 13.6716 13.8435 13.9893 13.7077 14.5171C13.525 15.2267 12.8797 15.7499 12.1147 15.7499C11.3497 15.7499 10.7044 15.2267 10.5217 14.5171Z" fill-rule="evenodd" fill="currentColor"></path><path d="M18.5 2C17.9477 2 17.5 2.44772 17.5 3V4.5H16C15.4477 4.5 15 4.94771 15 5.5C15 6.05228 15.4477 6.5 16 6.5H17.5V8C17.5 8.55228 17.9477 9 18.5 9C19.0523 9 19.5 8.55229 19.5 8V6.5H21C21.5523 6.5 22 6.05229 22 5.5C22 4.94772 21.5523 4.5 21 4.5H19.5V3C19.5 2.44772 19.0523 2 18.5 2Z" fill="currentColor"></path></span></div><div aria-label="Reply" class="button-3bklZh" role="button" style="-webkit-box-align: center; -webkit-box-flex: 0; -webkit-box-pack: center; align-items: center; border: 0px; cursor: pointer; display: flex; flex: 0 0 auto; font-family: inherit; font-style: inherit; font-weight: inherit; height: 24px; justify-content: center; margin: 0px; min-width: 24px; outline: 0px; padding: 4px; position: relative; vertical-align: baseline;" tabindex="0"><svg class="icon-1zidb7" height="24" viewbox="0 0 24 24" width="24"></svg><span style="background-color: white;"><path d="M10 8.26667V4L3 11.4667L10 18.9333V14.56C15 14.56 18.5 16.2667 21 20C20 14.6667 17 9.33333 10 8.26667Z" fill="currentColor"></path></span></div><div aria-label="Create Thread" class="button-3bklZh" role="button" style="-webkit-box-align: center; -webkit-box-flex: 0; -webkit-box-pack: center; align-items: center; border: 0px; cursor: pointer; display: flex; flex: 0 0 auto; font-family: inherit; font-style: inherit; font-weight: inherit; height: 24px; justify-content: center; margin: 0px; min-width: 24px; outline: 0px; padding: 4px; position: relative; vertical-align: baseline;" tabindex="0"><svg aria-hidden="true" class="icon-1zidb7" fill="none" height="24" role="img" viewbox="0 0 24 24" width="24"></svg><span style="background-color: white;"><path d="M5.43309 21C5.35842 21 5.30189 20.9325 5.31494 20.859L5.99991 17H2.14274C2.06819 17 2.01168 16.9327 2.02453 16.8593L2.33253 15.0993C2.34258 15.0419 2.39244 15 2.45074 15H6.34991L7.40991 9H3.55274C3.47819 9 3.42168 8.93274 3.43453 8.85931L3.74253 7.09931C3.75258 7.04189 3.80244 7 3.86074 7H7.75991L8.45234 3.09903C8.46251 3.04174 8.51231 3 8.57049 3H10.3267C10.4014 3 10.4579 3.06746 10.4449 3.14097L9.75991 7H15.7599L16.4523 3.09903C16.4625 3.04174 16.5123 3 16.5705 3H18.3267C18.4014 3 18.4579 3.06746 18.4449 3.14097L17.7599 7H21.6171C21.6916 7 21.7481 7.06725 21.7353 7.14069L21.4273 8.90069C21.4172 8.95811 21.3674 9 21.3091 9H17.4099L17.0495 11.04H15.05L15.4104 9H9.41035L8.35035 15H10.5599V17H7.99991L7.30749 20.901C7.29732 20.9583 7.24752 21 7.18934 21H5.43309Z" fill="currentColor"></path><path d="M13.4399 12.96C12.9097 12.96 12.4799 13.3898 12.4799 13.92V20.2213C12.4799 20.7515 12.9097 21.1813 13.4399 21.1813H14.3999C14.5325 21.1813 14.6399 21.2887 14.6399 21.4213V23.4597C14.6399 23.6677 14.8865 23.7773 15.0408 23.6378L17.4858 21.4289C17.6622 21.2695 17.8916 21.1813 18.1294 21.1813H22.5599C23.0901 21.1813 23.5199 20.7515 23.5199 20.2213V13.92C23.5199 13.3898 23.0901 12.96 22.5599 12.96H13.4399Z" fill="currentColor"></path></span></div><div aria-expanded="false" aria-label="More" class="button-3bklZh" role="button" style="-webkit-box-align: center; -webkit-box-flex: 0; -webkit-box-pack: center; align-items: center; border: 0px; cursor: pointer; display: flex; flex: 0 0 auto; font-family: inherit; font-style: inherit; font-weight: inherit; height: 24px; justify-content: center; margin: 0px; min-width: 24px; outline: 0px; padding: 4px; position: relative; vertical-align: baseline;" tabindex="0"><svg aria-hidden="true" class="icon-1zidb7" height="24" role="img" viewbox="0 0 24 24" width="24"></svg><span style="background-color: white;"><path clip-rule="evenodd" d="M7 12.001C7 10.8964 6.10457 10.001 5 10.001C3.89543 10.001 3 10.8964 3 12.001C3 13.1055 3.89543 14.001 5 14.001C6.10457 14.001 7 13.1055 7 12.001ZM14 12.001C14 10.8964 13.1046 10.001 12 10.001C10.8954 10.001 10 10.8964 10 12.001C10 13.1055 10.8954 14.001 12 14.001C13.1046 14.001 14 13.1055 14 12.001ZM19 10.001C20.1046 10.001 21 10.8964 21 12.001C21 13.1055 20.1046 14.001 19 14.001C17.8954 14.001 17 13.1055 17 12.001C17 10.8964 17.8954 10.001 19 10.001Z" fill-rule="evenodd" fill="currentColor"></path></span></div></div></div></div></div></li></ol><ul><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Chop the walnuts and set aside</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">In a mixing bowl put 120g of unsalted butter and 340g of crumbled Stilton and mix.</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Add 200g of flour, ½ tsp dried thyme, ½ tsp fine sea salt, ¼ tsp ground black pepper and work the dough</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Tip the dough on a lightly floured surface. Shape the dough into a log (approx. Ø 4 cm, 50 cm long).</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Cut log in half, forming 2 x 25 cm logs, then set one aside. Distribute ½ reserved chopped walnuts over work surface.</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Lightly brush log with beaten egg, then roll in walnuts until the whole log is covered. Repeat with remaining log and chopped walnuts.</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Wrap logs in cling film and chill in fridge for 2-3 hours until firm</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">With a sharp knife, slice chilled dough logs into thin rounds (approx. 5 mm thick) and arrange on a tray. Bake for 10 minutes (180°C) then rotate trays and bake for a further 3-5 minutes (180°C) until evenly browned.2. In a mixing bowl put 120g of unsalted butter and 340g of crumbled Stilton and mix.</span></li><li><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;">Tip: Pairs </span>well with very strong jams (e.g.: onion, garlic). I made roasted garlic jam and it was nice pairing.</li></ul><span style="background-color: white; font-family: inherit; font-size: 1rem; font-style: inherit; font-weight: inherit; white-space: break-spaces;"></span>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com0tag:blogger.com,1999:blog-2981045208524535363.post-78262176507727140232022-12-06T11:34:00.004-08:002022-12-07T12:24:53.911-08:00Recipe: Tantanmen - Spicy sesame ramen<h1 style="text-align: left;">Recipe: Tantanmen - Spicy sesame pork ramen (Serves 2)</h1><h4 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhfhDhF_4FFP7MKjOjoIBAPy2VwYE2J5VfNfd6hcB9IPjEcueVtpDcAgjxfG59SsD9tjEjkkROMjj0ZqoGsbHL5hffBaLqr3f407k1VyRU73uhCXvNiicj7Wb_iaPnBh_A0lLecwp_8QossXK9kY5dPl2H0gzEEs1QjlcW-XzP2PDUFfpOlb-MmsoWg/s4032/PXL_20210104_003246979.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhfhDhF_4FFP7MKjOjoIBAPy2VwYE2J5VfNfd6hcB9IPjEcueVtpDcAgjxfG59SsD9tjEjkkROMjj0ZqoGsbHL5hffBaLqr3f407k1VyRU73uhCXvNiicj7Wb_iaPnBh_A0lLecwp_8QossXK9kY5dPl2H0gzEEs1QjlcW-XzP2PDUFfpOlb-MmsoWg/w640-h480/PXL_20210104_003246979.jpg" width="640" /></a></div></h4><h4 style="text-align: left;"><br /></h4><h4 style="text-align: left;">Pork mince</h4><ul style="text-align: left;"><li>250 g pork mince</li><li>Sesame oil for frying</li><li>Mirin to taste</li><li>2 tbspn soy sauce</li><li>2 tbspn Doubanjiang</li><li>Optional: 1 tspn Shiro miso</li></ul><div><div><h4 style="text-align: left;">Soup</h4></div><div><ul style="text-align: left;"><li>3 tbspn Chimajyan sesame paste</li><li>1 tbspn Rayu Japanese chili oil</li><li>1 tbspn Black Zhenjiang Vinegar (Optional)</li><li>3 cups water</li><li>1 cup chicken or pork bone broth</li></ul></div><div><h4 style="text-align: left;">Noodle and toppings</h4></div><div><ul style="text-align: left;"><li>2 serves ramen noodle</li><li>Wilted greens (bok choy / spinach / mustard greens) </li><li>1 cup corn</li><li>Soft boiled egg </li><li>Diced scallion</li><li>1 tspn Beni Shoga red pickled ginger</li><li>Other toppings of choice: Menma bamboo shoots, cubed tofu, bean sprouts</li></ul><div><br /></div></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWfm7Ma5Dt5tsf6tq3k8RBPi_-2SHCCwG3qgLb3BFhMBs_Wt286lYtairV_YvMzbQ4pH5psGqU9FjD8-44q9zTAxy97Ki9obpimoAkaRUi7OpUyelexUW1Y_dqyZSNMuF6-80gQv1601wX5a-wjOx5kMz4wBk4x1-sGY4lzQyEWx-WuAI_dLvo1cTjw/s4080/PXL_20220302_010951314.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWfm7Ma5Dt5tsf6tq3k8RBPi_-2SHCCwG3qgLb3BFhMBs_Wt286lYtairV_YvMzbQ4pH5psGqU9FjD8-44q9zTAxy97Ki9obpimoAkaRUi7OpUyelexUW1Y_dqyZSNMuF6-80gQv1601wX5a-wjOx5kMz4wBk4x1-sGY4lzQyEWx-WuAI_dLvo1cTjw/w640-h482/PXL_20220302_010951314.jpg" width="640" /></a></div><div><br /></div><div><b>Method : Pork</b></div><div><ul style="text-align: left;"><li>Heat the sesame oil in a pan and add the minced pork, fry until brown</li><li>Add the doubanjiang and soy and stir fry. </li><ul><li>Doubanjiang is a Chinese spicy miso / black bean sauce with a killer spicy umami richness, I recommend <a href="https://www.laoganmausa.com/products" target="_blank">Lao Gan Ma "Chili Oil with Fermented Soy Beans" </a>which should be available at all Asian supermarkets. </li></ul><li>Add Mirin 1 tbspn at a time until desired sweetness is reached</li><li>If desired add white (shiro) miso at this point to add even more umami</li><li>Turn the pork off the heat and set asside</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tdFXNNfoYkKPnWlolY5jPxPZaVhFGbII880NYlcAjKyLHJnCb2J1L2tnRhkvGot57UhQPEhHLWrY5Xfg8xgiMxNiKxBJG-N6mqxXCUZROQEd1g0EFdZZsXL0SRzkeXxThJ6rcyMTG993pGc1DeCXew94IYApVTg12B9I_YgnSQhJI6tSnLIavWdegg/s4080/PXL_20220302_012119107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tdFXNNfoYkKPnWlolY5jPxPZaVhFGbII880NYlcAjKyLHJnCb2J1L2tnRhkvGot57UhQPEhHLWrY5Xfg8xgiMxNiKxBJG-N6mqxXCUZROQEd1g0EFdZZsXL0SRzkeXxThJ6rcyMTG993pGc1DeCXew94IYApVTg12B9I_YgnSQhJI6tSnLIavWdegg/w640-h482/PXL_20220302_012119107.jpg" width="640" /></a></div><div><br /></div><div><b>Method : Soup</b></div><div><b><br /></b></div><div>I cheat and start with a tonkatsu soup base because roasting bones is not my idea of a good time, however if you feel strongly about this please refer to <a href="https://www.seriouseats.com/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe" target="_blank">this recipe for tonkotsu broth from Serious Eats</a> and prepare 4 cups of liquid.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNgRVfLPdDkJLo4wWR2PRLPo1hZ_O1QCdefiefxrINwtEouLB9pacNqQg43gOhIIGO9CFdA9-pah-kkLZWrD21BzXQf8hszAnGJ3xKIZlleTu1e76bzvjFxbq--aNjiqRDiocp6qddFf9o5_f3ba46PPqeOYad14N-nCKyDxoz745vVyvx_wYdUMziQ/s4080/PXL_20220302_013027904.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNgRVfLPdDkJLo4wWR2PRLPo1hZ_O1QCdefiefxrINwtEouLB9pacNqQg43gOhIIGO9CFdA9-pah-kkLZWrD21BzXQf8hszAnGJ3xKIZlleTu1e76bzvjFxbq--aNjiqRDiocp6qddFf9o5_f3ba46PPqeOYad14N-nCKyDxoz745vVyvx_wYdUMziQ/w640-h482/PXL_20220302_013027904.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul style="text-align: left;"><li>I am aiming for 1.5 - 2 cups of broth per person you can adjust the liquid levels to your tastes</li><li>Prepare your tonkotsu broth, if using a base then add 3 cups of water and 1 cup of bone broth per 2 people</li><li>Heat the broth while you prepare the sesame paste</li><li>In a small bowl combine the rayu hot sesame oil and roasted sesame paste, then add to the soup</li><li>Stir until well integrated and the soup has reached serving temperature</li><li>If desired more rayu or sesame paste can be added to taste or black (Zhenjiang) vinegar used to balance</li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyzoTuWy1WYTxo3tqrLSCzKNeax3u7UnWSpoP3FcR2orO6IZZyr0lE0IWKana0jS1aDiZTEHoU3D_wEOieiqxGkNFLQndRm3PI8XKhugpz7SN67VReLEjBovetq4cQqMW-SL62eKt_TSRz0p7bmn2qtwGhVxDm_iin6HQDt60iTQQ1Vtjl0E3nrRoVQ/s4080/PXL_20220302_012615925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyzoTuWy1WYTxo3tqrLSCzKNeax3u7UnWSpoP3FcR2orO6IZZyr0lE0IWKana0jS1aDiZTEHoU3D_wEOieiqxGkNFLQndRm3PI8XKhugpz7SN67VReLEjBovetq4cQqMW-SL62eKt_TSRz0p7bmn2qtwGhVxDm_iin6HQDt60iTQQ1Vtjl0E3nrRoVQ/w640-h482/PXL_20220302_012615925.jpg" width="640" /></a></div><div><br /></div><h4 style="text-align: left;">Method: Noodle and toppings</h4><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHtLnL6UcuLHlz6oZjMITfP7qXjMKGm8FESv8N_w-YUaPi3CttNMw2JktZzZS7CsVx9WdfYyV8QImL1TdpIe_rNvaLUmhd6WLxkyXOII9Lam6u3GVxg2EznTEHmYcVkTbFGT-MKIlE6hWa-nlKdj89vXK6YxERXfkDrppyK8pVvI0KeSWVNxPTEK_2A/s4080/PXL_20220302_013158115.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHtLnL6UcuLHlz6oZjMITfP7qXjMKGm8FESv8N_w-YUaPi3CttNMw2JktZzZS7CsVx9WdfYyV8QImL1TdpIe_rNvaLUmhd6WLxkyXOII9Lam6u3GVxg2EznTEHmYcVkTbFGT-MKIlE6hWa-nlKdj89vXK6YxERXfkDrppyK8pVvI0KeSWVNxPTEK_2A/w640-h482/PXL_20220302_013158115.jpg" width="640" /></a></div><div><br /></div><div><ul style="text-align: left;"><li>Pre-boil eggs while preparing soup or earlier in the day, if desired season with tea or soy. Eggs can be set aside and served at room temperature as they will warm with the soup</li><li>Boil the noodles and greens until al dente then drain, spoon per person servings into ramen bowls</li><li>Cook corn and set asside</li><li>Cut or cube any other toppings into bite sized pieces that can be collected with a spoon and chopsticks</li><li>Spoon soup over the noodles until the noodles are almost covered (~1.5 - 2 cups)</li><li>Top the soup with pork, egg cut in half, vegetables and remaining toppings in a circle</li><li>Top the pork with scallions and / or beni shoga </li><li>Remember ramen is designed to be customisable, add or remove toppings if my defaults are not to your taste</li><li>Serve with your favourite noodle bowls and anime =^.^=</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3Xr5JFXNaJAxlErcl7kQINICeQPsn74Jg_oQPnhB5gsc2zcm6IihcoOL2Q3KZH5liMhoSGmlm66XagW5lQHXFIKb5_witT3Vv319BvgcSXlLtuKOpRsCAbXH3_XMpR-qVQM7tD1-SgOPbwBFev2_vtQxXotbKqvHDJfSRQu4zU6KQBnyE1wuLeeIBw/s4080/PXL_20220302_013521621.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3Xr5JFXNaJAxlErcl7kQINICeQPsn74Jg_oQPnhB5gsc2zcm6IihcoOL2Q3KZH5liMhoSGmlm66XagW5lQHXFIKb5_witT3Vv319BvgcSXlLtuKOpRsCAbXH3_XMpR-qVQM7tD1-SgOPbwBFev2_vtQxXotbKqvHDJfSRQu4zU6KQBnyE1wuLeeIBw/w640-h482/PXL_20220302_013521621.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">One variation is to top with fried pork belly or chashu in place of the seasoned minced pork.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12jziSSBfipLbKQA22MtbozVBaVn3hJehBva1THb3hUemOtHFrhm6ZjYZUHM1P46H7xquF14yKduiqybvfQXLPcklP3FkWXFZrboG9v-l-BgmF_sukJhw84yKWZHlz0kUbQvy4cYDZTVgFGh79PXu1Arhamp7--p4Zw8mXUebexfbWGUfExYsy2IFpA/s4000/20210510_193022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12jziSSBfipLbKQA22MtbozVBaVn3hJehBva1THb3hUemOtHFrhm6ZjYZUHM1P46H7xquF14yKduiqybvfQXLPcklP3FkWXFZrboG9v-l-BgmF_sukJhw84yKWZHlz0kUbQvy4cYDZTVgFGh79PXu1Arhamp7--p4Zw8mXUebexfbWGUfExYsy2IFpA/w640-h480/20210510_193022.jpg" width="640" /></a></div><br />Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com0tag:blogger.com,1999:blog-2981045208524535363.post-40492076646003116562021-04-11T16:51:00.001-07:002021-04-11T16:51:12.064-07:00Recipe: Hot Cross Buns<p>It always saddens me that Easter is not celebrated more in the US, especially when it's actually well aligned with Spring unlike how it was in Australia. Consequently that means it's actually very hard to find decent Easter Eggs and Hot Cross Buns. Thankfully husband has been hard at work on #pandemicbaking and so here's his recipe for future reference. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03WervnQYI6QMScbXgf7POK0rBLbmu9ZX42AyizGOsVQ7n4ms3SwecHo8IILDUpsVHfRWCut0-BgVhBws26fgCAL-L_iorPESx79TqIQOPLeYh1dkOwYf_qu0MLxWAGZmWbUhkMnYP2hJ/s4000/20210403_184142.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03WervnQYI6QMScbXgf7POK0rBLbmu9ZX42AyizGOsVQ7n4ms3SwecHo8IILDUpsVHfRWCut0-BgVhBws26fgCAL-L_iorPESx79TqIQOPLeYh1dkOwYf_qu0MLxWAGZmWbUhkMnYP2hJ/w640-h480/20210403_184142.jpg" width="640" /></a></div><br /><h3 style="text-align: left;">Ingredients</h3>3 tspns instant or rapid rise yeast<br />1/2 cup Castor sugar (Bakers' sugar)<br />1 1/2 cups Warm milk<br />4 1/4 cups bread flour<br />2 tsp cinnamon powder<br />2 tsp mixed spice (or pumpkin pie spice)<br />1/2 tsp salt<br />1 1/2 cups sultanas (golden raisins)<br />Zest of 1-2 oranges<br />1 egg<div>1/4 cup (35g) Extra bread flour</div><div><br /></div><div><div>For Crosses </div><div><br /></div><div>1/2 cup flour</div><div>100 ml water</div><div><br /></div><div>For Glaze </div><div><br /></div><div>1 tbsp apricot jam</div><div>2 tspn water</div><h4 style="text-align: left;">Method</h4><div><div><ul style="text-align: left;"><li>Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.</li><li>Add butter, milk, egg, sultanas and zest.</li><li>Mix using a mixer or bread machine until a smooth elastic dough forms. </li><li>Add extra flour if required, just enough so dough comes away from side of bowl when mixing</li><li>Rise 1 will take anywhere between 30 minutes to 90 mins depending on temperature / humidity</li><li>Line a baking tray with paper or silicon mat</li><li>Punch dough to deflate and dust work surface with flour. Roll into a log to further deflate the air and cut into 12 equal pieces. </li><li>Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball.</li><li>Place the ball with the smooth side up on the tray. and repeat with the remaining doughsiSpray a pieceof cling wrap lightly with oil (any), then loosely place over the tray.</li><li>Rise 2 for 30 - 45 minutes or until 75% increased in size, preheat oven to 180 C (350F)</li><li>For the crosses mix flour and water until a thick runny paste forms and put into a piping bag then remove the paper and draw crosses onto the buns</li><li>Bake for 22 minutes, or until the surface is a deep golden brown then remove buns from the oven</li><li>Heat the jam and water in a pan or in the microwave and mix to combine, then brush onto the cooked buns to glaze</li><li>Allow to cool before serving </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5Y2AjD4NKwt3tMNkzYs5iuMbcJdvh7WBQJCW8uTTh-qjY2SItnAKMNjbDJL8zdb6e9nkbAHPO4G_QHaJ22Bv-R-t-xLG3_QqaoaBWKDKxxDU28VrAFjM_PlabJPfw0dyCFQYVoOqrP43/s4032/download_20210411_194952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5Y2AjD4NKwt3tMNkzYs5iuMbcJdvh7WBQJCW8uTTh-qjY2SItnAKMNjbDJL8zdb6e9nkbAHPO4G_QHaJ22Bv-R-t-xLG3_QqaoaBWKDKxxDU28VrAFjM_PlabJPfw0dyCFQYVoOqrP43/w480-h640/download_20210411_194952.jpg" width="480" /></a></div><br /><div><br /></div></div></div><p><br /></p><p><br /></p></div>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com1tag:blogger.com,1999:blog-2981045208524535363.post-56087511860851372222020-06-23T19:35:00.003-07:002020-06-23T19:38:32.187-07:00Recipe: Keto trail mix bark (Dairy free / vegan / gluten free)<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCbkjjNkZ4JROdSF3faOWwxuqzFVoIpatMy7Ad7n3pbMhFcjFZryYfnEzQ4wV5Z8J5HlWjBsPKXxg2kmmzX1YR0C81ff4jmVRg7c0Z-8KSFG2e0UHXKSSz123gHdWhpK6r5f0jZeDC1Jp/s3024/IMG_20200623_212704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2995" data-original-width="3024" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCbkjjNkZ4JROdSF3faOWwxuqzFVoIpatMy7Ad7n3pbMhFcjFZryYfnEzQ4wV5Z8J5HlWjBsPKXxg2kmmzX1YR0C81ff4jmVRg7c0Z-8KSFG2e0UHXKSSz123gHdWhpK6r5f0jZeDC1Jp/w640-h634/IMG_20200623_212704.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h3 style="clear: both; text-align: left;">
Ingredients</h3>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup pecans</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup almond slivers</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup coconut shavings</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup sunflower seeds</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup no sugar added dried cranberries</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbspn coconut oil</div>
<div class="separator" style="clear: both; text-align: left;">
120g block of high quality high cocoa 70 - 100% dark chocolate (eg. <a href="https://www.ghirardelli.com/unsweetened-chocolate-100-cacao-baking-bar-%2812-ct---4-oz-ea%29-61828cs" target="_blank">Ghirardelli</a>, <a href="https://www.lindtusa.com/shop-our-chocolates--sc4/all-things-lindt--sc4/dark-chocolate--sc4/95-cocoa-excellence-bar-e004180">Lindt</a>)</div>
<h3 style="clear: both; text-align: left;">
<br />Method</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxqVjxVxS8G9TK7kWgAM-KZXBuxftU7t9XqOVlOikU_fh9UbU2xKAYgnEdPsz0MReygUV6r1k1El-jGTmRN-DDp8iKGuRE5zIu12e_DjXSxMhQjF4rslPjH2qArEpLwyeCjwunV2V5JkU/s4032/IMG_20200623_212329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxqVjxVxS8G9TK7kWgAM-KZXBuxftU7t9XqOVlOikU_fh9UbU2xKAYgnEdPsz0MReygUV6r1k1El-jGTmRN-DDp8iKGuRE5zIu12e_DjXSxMhQjF4rslPjH2qArEpLwyeCjwunV2V5JkU/w480-h640/IMG_20200623_212329.jpg" width="480" /></a></div>
<div style="text-align: center;">
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li>You don't have to stick to the trail mix options I do, any combination of nuts, coconut and dried fruit you have on hand will do being mindful of carbs. </li>
<li>Put all the nuts, seeds and dried fruit in a mixing bowl and get a small tray to prepare into. </li>
<li>I use a fudge tray but you can pour spoonfuls onto a baking sheet or into cupcake pans if you don't have a small confectionary / slice tray</li>
<li>Break the bar of chocolate into pieces and melt in a microwave or double boiler, stir vigorously</li>
<li>Add the coconut oil and melt into the chocolate, stir again</li>
<li>Pour over the nut mix and combine well then pour or spoon into your pan</li>
<li>Refrigerate overnight or freeze for 2 hours</li>
<li>Turn out the block, it should come out easily due to the oil content but if not run hot water over the tray</li>
<li>Score the block before cutting this will help to make regular shapes and avoid shattering the chocolate</li>
<li>Cut into 24 pieces and then keep in an airtight container in the refrigerator (coconut oil will melt easily at room temperature so only take out when you're about to serve.</li>
<li>Nutrition is for entire tray, per piece of 1/24 of tray 85 Calories 3.6g Net Carbs, 2.8g Sugar</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgk948-Ze4xMQNGOi1OKzvu5Y1amSVY8QQw9IOKhHsO3o9H77X4FnC0RxBKvFJ645DOHw8IH3cr0KvksjEzghyEywGz8qYdrCaxhKCNo6bti5QzMhXb89o0Gas0yjIN3RLUNZBa4DNdb0a/s1420/f9267b21-832f-4082-999c-29910e69d7ef.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="1420" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgk948-Ze4xMQNGOi1OKzvu5Y1amSVY8QQw9IOKhHsO3o9H77X4FnC0RxBKvFJ645DOHw8IH3cr0KvksjEzghyEywGz8qYdrCaxhKCNo6bti5QzMhXb89o0Gas0yjIN3RLUNZBa4DNdb0a/w640-h208/f9267b21-832f-4082-999c-29910e69d7ef.png" width="640" /></a></div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com15tag:blogger.com,1999:blog-2981045208524535363.post-57315232011316950762020-06-21T20:51:00.001-07:002020-06-21T20:51:06.304-07:00Recipe: Coconut strawberry swirl popsicles (dairy and sugar free) <p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZz0KWBGPFmmmdjiPPsN2-hfcpYmM46SM6YJF3xkUUvKYElgyL7vJG00AdanG4rRBEFMMbCOlcTjtCgZXL1VvqSWK-ljVhqv90BA0BBzx6tSdKWwmwfWnJoRAQYvi8NtHLrBGMoHphWR7/s4032/IMG_20200621_201813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZz0KWBGPFmmmdjiPPsN2-hfcpYmM46SM6YJF3xkUUvKYElgyL7vJG00AdanG4rRBEFMMbCOlcTjtCgZXL1VvqSWK-ljVhqv90BA0BBzx6tSdKWwmwfWnJoRAQYvi8NtHLrBGMoHphWR7/w640-h480/IMG_20200621_201813.jpg" width="640" /></a></div><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span><p></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><h3 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ingredients</span></h3><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">250g (1/2 lb) fresh strawberries</p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">1/2 cup sugar free vanilla syrup </p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 can coconut milk</span></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">1 tbspn Balsamic Vinegar </p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </p><h3 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Tools</span></h3><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">10 moulds with sticks</span></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><h3 style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">Method</h3><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><ul style="text-align: left;"><li>This is not a long process, before you start make sure you have your popsicle moulds and enough flat space in your freezer to place them. </li><li>I use Torani sugar free vanilla syrup for making sweets like this that do not bake, it ensures lack of graininess from powdered sweeteners. </li><li>If you do not have such a thing in your house it's easy to replace with 1/4 cup spoon for spoon sweetener (Erythritol, Sucralose, Stevia) dissolved in 1/4 cup water with 2 tspns vanilla essence</li><li>Wash and half strawberries</li></ul><p></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcAIkAQcwq8FNfrrFu0Q3GsE4ww702C4rFvP6kQfjFS_OJqTnB59GZMTcfWuIfPNLzJr8d6JMrKDjr6YZyYMStZzqJBChmPJRwsUMeUC1K-5YlK1SVS7DXOgOUxK0H3qi3B8mp6vOgib0/s4032/IMG_20200621_133021.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcAIkAQcwq8FNfrrFu0Q3GsE4ww702C4rFvP6kQfjFS_OJqTnB59GZMTcfWuIfPNLzJr8d6JMrKDjr6YZyYMStZzqJBChmPJRwsUMeUC1K-5YlK1SVS7DXOgOUxK0H3qi3B8mp6vOgib0/w640-h480/IMG_20200621_133021.jpg" width="640" /></a></div><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><ul style="text-align: left;"><li>Add to a small blender with half the sugar free vanilla syrup and the vinegar</li><li>Blend until smooth then strain into a small jug (pitcher) to remove the seeds</li></ul><p></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4JYSG0OmErvWkBb_hyphenhyphenQjw2B9ywkGUH8eHmnOD1IxY55F0LdZ-BYwVeooKKV_zWYgMS8xF6I9oPGvMjBJWrlNVH9m74Sr60SSre5TJRjD1nRgisNxtf4ske2WOBfNFNfXR_fCedIlIK93/s4032/IMG_20200621_133631.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4JYSG0OmErvWkBb_hyphenhyphenQjw2B9ywkGUH8eHmnOD1IxY55F0LdZ-BYwVeooKKV_zWYgMS8xF6I9oPGvMjBJWrlNVH9m74Sr60SSre5TJRjD1nRgisNxtf4ske2WOBfNFNfXR_fCedIlIK93/w640-h480/IMG_20200621_133631.jpg" width="640" /></a></div><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><ul style="text-align: left;"><li>In another slightly larger jug (pitcher) add the coconut milk and the remaining vanilla syrup, stir until well combined</li><li>Pour or spoon alternating layers of the strawberry and coconut mixtures into your moulds, 2 tbsps at a time is good. </li></ul><p></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSZshyphenhyphenjr0SZm5ip-joLv6629ODkHpkMNifwSZ9cGeMNdecN9pTmzRDQM0dZBuLss9i55Q8fN_IrhT_U6oK-mGVNRjG6wHr3F3CFcXsZx1GutDpj8tgmDGFA11ZHi4_f4a8EwLp5tgPKPn/s4032/IMG_20200621_134127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSZshyphenhyphenjr0SZm5ip-joLv6629ODkHpkMNifwSZ9cGeMNdecN9pTmzRDQM0dZBuLss9i55Q8fN_IrhT_U6oK-mGVNRjG6wHr3F3CFcXsZx1GutDpj8tgmDGFA11ZHi4_f4a8EwLp5tgPKPn/w480-h640/IMG_20200621_134127.jpg" width="480" /></a></div><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></p><ul style="text-align: left;"><li>Your mixtures may penetrate each other due to density differences you will not end up with exactly layers, to get that swirled look take a skewer and run in a figure 8 or circular motion in the mould</li><li>Place in freezer for 8 hours before consumption. If you make this at lunch or before it should be ready for a healthy after dinner treat</li><li>Nutrition for 10 serves below; 87 calories, 3.9g net carbs per serve</li></ul><p></p><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegE0fFWCA5ymjVTLtmV9-bauvbYg1kBoYuDJGEY3ukW2dNKFHdwKXtT3VqfCcWI1QXReR3UBWi8KN6OcaQs-ebIZmPJl41jnWQ7oRQxCCyuNw0yD9ah5HpQ9jGIL_i4Oc9XYFhIjz1Psf/s1425/fac74694-b577-42b0-aff3-75e5cd1d77a1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="1425" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegE0fFWCA5ymjVTLtmV9-bauvbYg1kBoYuDJGEY3ukW2dNKFHdwKXtT3VqfCcWI1QXReR3UBWi8KN6OcaQs-ebIZmPJl41jnWQ7oRQxCCyuNw0yD9ah5HpQ9jGIL_i4Oc9XYFhIjz1Psf/w640-h151/fac74694-b577-42b0-aff3-75e5cd1d77a1.png" width="640" /></a></div><p class="font_8" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; font-size: 13px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></p>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com0tag:blogger.com,1999:blog-2981045208524535363.post-28158103512581470482020-05-11T19:07:00.000-07:002020-05-11T19:07:01.401-07:00Recipe: Country Gravy (Sausage Gravy) This is one of those American staples that I really like; usually found in Southern restaurants and breakfast places. I discovered it's incredibly easy to make at home, great for isolation brunch. Best served over warm plain biscuits but goes great with chicken fried steak or meatloaf too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR3-vwlBbn8yFby5NMKo12ShabxCOFUW0q2DatvaC4YGsXamoHwCDM2WQVHmNSkTAX2h8ccYLRlZNYJXraP9x57Hl5IcxatHErAR0ZIYFgETtY6OIQeJ8HUNTCzfMkBQxM9SGHc7ORisC/s1600/IMG_20200506_185602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR3-vwlBbn8yFby5NMKo12ShabxCOFUW0q2DatvaC4YGsXamoHwCDM2WQVHmNSkTAX2h8ccYLRlZNYJXraP9x57Hl5IcxatHErAR0ZIYFgETtY6OIQeJ8HUNTCzfMkBQxM9SGHc7ORisC/s640/IMG_20200506_185602.jpg" width="640" /></a></div>
<br />
<br />
<h3>
Ingredients</h3>
<br />
1 lb (450g) breakfast sausage<br />
1/3 cup flour<br />
2 cups milk<br />
1 cup water<br />
1 tbspn freshly ground black pepper<br />
<br />
<h4>
Method</h4>
<div>
If you can find breakfast sausage in packs or plastic tubes this is best, if not cut open the casings on fresh pork sausages. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JrxSJEJP95IRT0JDGJhF7b9VYLxrTZ5cS-aCM87cBfiYYrUgRRqbECAnyDNrU0oC7jghIZ9zp5BM3wimv2z3GHf8lL8UOuIzzV05gd3cwTTov6N-YCXSE5y1UdfZUl_ybo__6NKRklIN/s1600/IMG_20200506_184316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JrxSJEJP95IRT0JDGJhF7b9VYLxrTZ5cS-aCM87cBfiYYrUgRRqbECAnyDNrU0oC7jghIZ9zp5BM3wimv2z3GHf8lL8UOuIzzV05gd3cwTTov6N-YCXSE5y1UdfZUl_ybo__6NKRklIN/s640/IMG_20200506_184316.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Add the sausage to a saucepan and fry until brown, you might need to break up the meat into small chunks. You don't need oil to fry as there's plenty in the sausage itself. Once browned add the pepper and fry to distribute. Add the flour and stir until all the meat is well coated. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdERP6qKAmjsyXleGIEqMw8z5EMSWQIzg2TK_-EU49YmHuYE-O675KKhnXmcDP0rBH-75GowxGaety6BTjTqJhkbnW14TFp1EIMuXVxLL_4x6HcZ9lIWdx1-hNqdBqoswLMzMMjG6XBsX/s1600/IMG_20200506_184913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdERP6qKAmjsyXleGIEqMw8z5EMSWQIzg2TK_-EU49YmHuYE-O675KKhnXmcDP0rBH-75GowxGaety6BTjTqJhkbnW14TFp1EIMuXVxLL_4x6HcZ9lIWdx1-hNqdBqoswLMzMMjG6XBsX/s640/IMG_20200506_184913.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Combine the water and milk in a pourable container like a measuring jug (pitcher). Add in small amounts and stir heavily to combine. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Glp-ab2gWCC5baqMRgbj3RrVI6u-4KFgRVEA_Xusnf8ELG7PFllcDnKnH8yLbUdYmjtpsyaWiJhoHhbagvLVK9zdhPOqROMT9hZkAairUilh_NkndOlTxfXBO9lJAS3ctkIWTW6oRbMQ/s1600/IMG_20200506_185031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Glp-ab2gWCC5baqMRgbj3RrVI6u-4KFgRVEA_Xusnf8ELG7PFllcDnKnH8yLbUdYmjtpsyaWiJhoHhbagvLVK9zdhPOqROMT9hZkAairUilh_NkndOlTxfXBO9lJAS3ctkIWTW6oRbMQ/s640/IMG_20200506_185031.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
The flour and meat fat will form a thick white sauce, keep adding till all the liquid is gone then taste. You can add more milk or pepper to taste if desired but this amount gives the consistency I like. Continue to stir on a medium heat until the desired consistency is reached. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TqrAxpsi2G5o2nAQXbu0e3zZ4byRxWYvv-ZnQnp5T74cxvGO9aG29CuLq7CPXi_Ee8MqqDJ9w7Sz6XrWs_YpK8bmkTDRs3gGBQ6p4Wm0BBFSVIk0SaOol4jdUkb-xtDykZADywDurEoN/s1600/IMG_20200506_185250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TqrAxpsi2G5o2nAQXbu0e3zZ4byRxWYvv-ZnQnp5T74cxvGO9aG29CuLq7CPXi_Ee8MqqDJ9w7Sz6XrWs_YpK8bmkTDRs3gGBQ6p4Wm0BBFSVIk0SaOol4jdUkb-xtDykZADywDurEoN/s640/IMG_20200506_185250.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
For serving suggestion pour over freshly baked biscuits, being careful to understand portion control. 1 biscuit with gravy can be quite heavy, decide if you want more *after* you've eaten the first. </div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8865q2bn8OTmosUjhFbsO_FLGN_OSLDWsL7Zm3hwB_8zCwh04a-sIbqoRyMvzQwMByDoAKAzE8tp28aUV4vx6F9eZWfDYLVk7k19e54GhUCjGDSompHmBGZc5t_0Yhar1Owmc6AaYeMe9/s1600/IMG_20200118_195149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8865q2bn8OTmosUjhFbsO_FLGN_OSLDWsL7Zm3hwB_8zCwh04a-sIbqoRyMvzQwMByDoAKAzE8tp28aUV4vx6F9eZWfDYLVk7k19e54GhUCjGDSompHmBGZc5t_0Yhar1Owmc6AaYeMe9/s640/IMG_20200118_195149.jpg" width="640" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
The gravy goes well with Southern comfort classics like meatloaf and fried chicken. Comfort food yum!</div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com0tag:blogger.com,1999:blog-2981045208524535363.post-66737770075459256502019-10-13T11:45:00.004-07:002019-10-13T11:48:54.763-07:00Recipe: Keto Lemon Bars<h2>
Keto Lemon Bars</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8oygzwn5m3gIB21XV3z9SUVx_S_OfILnEZtbkxETnw2z9iBtO-fa0AOatdphvNEz0DvpI-gIPzz09eXUsbUEESq3iLyv6wbQHMnHQtuM3E7JP-aKTLu_2ypuaF_iLl2EbtFeHW-7qc_6/s1600/IMG_20190908_202616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8oygzwn5m3gIB21XV3z9SUVx_S_OfILnEZtbkxETnw2z9iBtO-fa0AOatdphvNEz0DvpI-gIPzz09eXUsbUEESq3iLyv6wbQHMnHQtuM3E7JP-aKTLu_2ypuaF_iLl2EbtFeHW-7qc_6/s640/IMG_20190908_202616.jpg" width="640" /></a></div>
<h3>
Shortbread crust:</h3>
2 1/2 cups almond flour<br />
1/3 cup powdered erythritol (Swerve)<br />
Pinch salt<br />
1/4 cup Coconut oil (melted)<br />
1 large Egg<br />
1/2 tsp Vanilla extract<br />
<h3>
<br />Lemon filling:</h3>
<br />
1/2 cup powdered erythritol (Swerve)<br />
1/4 cup almond flour<br />
4 large eggs<br />
3/4 cup lemon juice<br />
1 tbsp lemon zest<br />
<br />
<h4>
Method</h4>
<div>
<br /></div>
<div>
<div>
<ul>
<li>Preheat the oven to 350 degrees F (177 degrees C). Line a square 9 inch pan with baking paper</li>
<li>Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.</li>
<li>Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.</li>
<li>To make the crust, combine the almond flour, erythritol and sea salt in a large bowl.</li>
<li>Stir in the melted oil, egg and vanilla, a loose dough will be formed.</li>
<li>Press the dough into the lined pan. Bake for about 15 mins, until firm and golden.</li>
<li>Remove the crust from oven, and immediately pour the filling over the crust.</li>
<li>Return to the oven for 15 to 18 minutes, until filling is set, but still soft.</li>
<li>Let cool to room temperature then cover and refrigerate for at least 2 hours before slicing.</li>
<li>Top with a dusting of powdered erythritol after slicing and store in an airtight container in the fridge</li>
</ul>
</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com1tag:blogger.com,1999:blog-2981045208524535363.post-54241522826034174222019-08-16T21:39:00.001-07:002019-09-04T20:23:35.034-07:00Recipe: Australian Sausage Rolls<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCngs88uu-nPb56FXZKBFqgtH5-6PHBw7sOUIhr42iSakEfitiK_GtDI4P6Jj7lNu_G8Y77sCXeuZijPfCP3Hoa9GVa5lHhQsNyE8cR3Ff6KqAGbtfJa1OAw157lHNePm1_I-vv_9xmYS7/s1600/IMG_20190817_134527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCngs88uu-nPb56FXZKBFqgtH5-6PHBw7sOUIhr42iSakEfitiK_GtDI4P6Jj7lNu_G8Y77sCXeuZijPfCP3Hoa9GVa5lHhQsNyE8cR3Ff6KqAGbtfJa1OAw157lHNePm1_I-vv_9xmYS7/s640/IMG_20190817_134527.jpg" width="640" /></a></div>
<br /></div>
<div>
<h4>
Ingredients</h4>
<h3>
<br />Filling </h3>
</div>
<div>
<br />
2 cloves garlic<br />
1 brown onion<br />
1 celery stalk<br />
5 oz / 150g bacon<br />
1 lb / 500g pork mince (ground pork)<br />
3/4 cup panko breadcrumbs<br />
1 egg<br />
1/2 tsp salt<br />
pinch black pepper<br />
<br />
<h3>
Pastry</h3>
3 sheets puff pastry<br />
1 egg</div>
<div>
1 oz / 30 ml milk</div>
<div>
Sesame seeds (black and natural)<br />
Ketchup / tomato sauce<br />
<br />
<h4>
Instructions</h4>
<div>
<ul>
<li>Heat oil in a non stick fry pan over medium high heat. Fry onion and celery until the onion is transparent</li>
<li>Add diced bacon to the pan and fry until the bacon is browned, then add garlic and fry until all vegetables are cooked. </li>
<li>Transfer the vegetables to a bowl and allow to cool while you prepare the other filling ingredients. If necessary cool the bowl in the freezer while you prepare the meat</li>
</ul>
</div>
</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuXt6YeFj0NNnvae82UyBx4BZjgbRdQx-T4sCTMRU1gvPxw7mxumrFwA6BDdBJhEAQFP_wAw-rTTZq9PWewDys9-pMIirdM2-h18-erNyVzvOU_MufMhpxLxdPWf_E-4t3AMNlR1izRE7/s1600/IMG_20190811_131123.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuXt6YeFj0NNnvae82UyBx4BZjgbRdQx-T4sCTMRU1gvPxw7mxumrFwA6BDdBJhEAQFP_wAw-rTTZq9PWewDys9-pMIirdM2-h18-erNyVzvOU_MufMhpxLxdPWf_E-4t3AMNlR1izRE7/s640/IMG_20190811_131123.jpg" width="640" /></a></div>
<div>
<br />
<ul>
<li>Preheat oven to 350F / 180C while you prepare the sausage rolls </li>
<li>Add meat, egg, breadcrumbs, salt and pepper to a mixing bowl and combine</li>
<li>Once the vegetables are cool add to the bowl and then need the ingredients until well mixed</li>
<li>Lay out the pastry and cut in half, allow to thaw until pliable </li>
<li>Whisk the egg and milk in a bowl and place a pastry brush in the egg wash mix</li>
<li>Brush one edge of the pastry with the egg wash, taking up around 1/3 of the pastry</li>
<li>Then create a log of pork filling that takes up around another 1/3 of the pastry</li>
<li>Stretch out the unwashed piece of pastry and then roll over the meat, then place the egg washed section over the unwashed pastry acting like a glue</li>
</ul>
</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4cGjFNa6Li6rtFVUsZOcQZegY9rVTIftTgarHPaqLylEb9BI94dqgpRyp01-UoBZE6UaXfjVxLzmuD7ibtL5Bx6k-u3mUokvvqmY2pZLnZFTIYvQlcjzgOisFfQAXz82gdTbOLGV1hre/s1600/IMG_20190811_131126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4cGjFNa6Li6rtFVUsZOcQZegY9rVTIftTgarHPaqLylEb9BI94dqgpRyp01-UoBZE6UaXfjVxLzmuD7ibtL5Bx6k-u3mUokvvqmY2pZLnZFTIYvQlcjzgOisFfQAXz82gdTbOLGV1hre/s640/IMG_20190811_131126.jpg" width="640" /></a></div>
<div>
<br />
<br />
<ul>
<li>You should have rolled up sausage logs ready for cutting, I like to make these small bites by cutting the log into 6 pieces so that you can control portions</li>
<li>If you have a baker's blade use this, otherwise a sharp knife will do. Cut the log in half and then cut each half into 1/3s</li>
<li>Place the pieces well spaced on a baking tray lined with a silicon mat or baking paper </li>
</ul>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgmpINDbnX3-XRI-oY1tsQ7_uvvGLvUgi1K5AxeiPEZMrhrrA9FV1Ko8ovFd6UandQvkYa9DxNcwBJi9H61j5MiDlCYa1LehAMMh1hFDbGxRPXkqzAZV89iWJUCY-YUEcGsoNVayXPurc/s1600/IMG_20190811_131128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgmpINDbnX3-XRI-oY1tsQ7_uvvGLvUgi1K5AxeiPEZMrhrrA9FV1Ko8ovFd6UandQvkYa9DxNcwBJi9H61j5MiDlCYa1LehAMMh1hFDbGxRPXkqzAZV89iWJUCY-YUEcGsoNVayXPurc/s640/IMG_20190811_131128.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<ul>
<li>Brush the top of each pastry with more egg wash and then sprinkle with sesame seeds</li>
<li>This recipe should fill 3 sheets of pastry and make around 36 snack sized sausage rolls</li>
<li>Bake for 30 mins (or until the pastry is golden brown), turning the tray around minute 18</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLVWQC6PBgeYJ6F4fppPK_qZ-FcsVSbXM4NB1PuUcec3YwXSy3cJE0KQT17sdsOQNNR0-S3SayA-Xrf-PsRzGUg23UDefCQKVpr1nbOG75dWzD5NMSuDyxlqKkWk5oaPHGRUJnQ1Nsv8O/s1600/IMG_20190811_134503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLVWQC6PBgeYJ6F4fppPK_qZ-FcsVSbXM4NB1PuUcec3YwXSy3cJE0KQT17sdsOQNNR0-S3SayA-Xrf-PsRzGUg23UDefCQKVpr1nbOG75dWzD5NMSuDyxlqKkWk5oaPHGRUJnQ1Nsv8O/s640/IMG_20190811_134503.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
<br />
<ul>
<li>Let cool on baking racks before serving so that they are warm but not painful to touch</li>
<li>Serve on a party tray with a bowl of tomato sauce and enjoy!</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfa02x-FrnrWmpQJE9N2Xr80Pf_V0S_CKwQOIYvYeULHO4Z5AYsJ0alAMIrE6iWQmp6X25yVQ2eoe8mhAcGr4A457vrwrvFRANU1E6LhHNpWvYEeubt4slQCd1G0L0yU46GLEcqbaTHld/s1600/IMG_20190817_134624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfa02x-FrnrWmpQJE9N2Xr80Pf_V0S_CKwQOIYvYeULHO4Z5AYsJ0alAMIrE6iWQmp6X25yVQ2eoe8mhAcGr4A457vrwrvFRANU1E6LhHNpWvYEeubt4slQCd1G0L0yU46GLEcqbaTHld/s640/IMG_20190817_134624.jpg" width="640" /></a></div>
<div>
<br /></div>
</div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com0tag:blogger.com,1999:blog-2981045208524535363.post-35694583759295074722019-02-18T09:48:00.001-08:002019-02-18T09:48:21.327-08:00Mozzarella making class at Murray's Cheese, Bleecker St<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When we go on vacation we like to do local cooking classes and there seemed to be no reason to keep this just to travel time! NYC is filled with cooking classes, especially one shot items designed for couples and friends to have a fun night out. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdx_j2s7mdvsl_VUbZRXpbbI7Gy4CAFQsDvrXkwHWHO6qzlheIX2PIrN25Iu82i28w2ZxlfamIzXqNSKAMTwPY1ITNgSIzGIGughXlIu1FRH4feoreiSm92zU_l33JpmvFGtWGB1W4p2S/s1600/IMG_20190114_182510.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitdx_j2s7mdvsl_VUbZRXpbbI7Gy4CAFQsDvrXkwHWHO6qzlheIX2PIrN25Iu82i28w2ZxlfamIzXqNSKAMTwPY1ITNgSIzGIGughXlIu1FRH4feoreiSm92zU_l33JpmvFGtWGB1W4p2S/s640/IMG_20190114_182510.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Murray's Cheese is a legendary cheese monger in Manhattan's Greenwich Village that seemse to stock just about every cheese I could think of to order and every accoutrement one could see fit to add to a cheeese board. They also offer high end food products like small batch meat and dairy, imported pastas and charcuterie and a lot more. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We were here for the class though! Now we expected a cheese making adventure but what I wasn't expecting was a tasting and drinks before hand. This turned out to be a really excellent deal with bottomless Prosecco and Red Wine and a table full of nuts, pickles, dried fruit and bread. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs6WR8B4eQLzjHma1SeccBosFgH7ofYtWJTIf_wXlh-zZJ-IIp3fs__fzy_nQKgZaB_XqoZHnVRp6PugGmG4E3pCWeC3cjt-QpQTBkbEp8wnilOjlgXbQBPvmnr6G7t8QfkUn5elzNuzo/s1600/IMG_20190114_182841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZs6WR8B4eQLzjHma1SeccBosFgH7ofYtWJTIf_wXlh-zZJ-IIp3fs__fzy_nQKgZaB_XqoZHnVRp6PugGmG4E3pCWeC3cjt-QpQTBkbEp8wnilOjlgXbQBPvmnr6G7t8QfkUn5elzNuzo/s640/IMG_20190114_182841.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Here you can see my tasting board with a variety of mozzarella products - plain curds, fresh mozzarella, buffalo mozzarella, burrata and smoked mozarrella. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZihgZmnbzEJeYL3x2LOkLN59LeCmlPwn65IMtnttDHn9Y0rgaXy6T9zerxjZ0IK84T-DXLvvYRi-PFtMsKFayjIwsTkpS4E-KNYleQCZbl46NFCXWx3eGM9sBb8IwauLaGepO2bLblkqb/s1600/IMG_20190114_190812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZihgZmnbzEJeYL3x2LOkLN59LeCmlPwn65IMtnttDHn9Y0rgaXy6T9zerxjZ0IK84T-DXLvvYRi-PFtMsKFayjIwsTkpS4E-KNYleQCZbl46NFCXWx3eGM9sBb8IwauLaGepO2bLblkqb/s640/IMG_20190114_190812.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The teacher walked us through tasting notes of each item provided while everyone sipped wine. Then there was as small break while the cheese making portion of the event came up. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJnlJBF4BJl-ddguGPfFnYnS10Vt_rCi-cbqobE_z8qYbVPKw7OW_unpFnwNnzWdYICrbDCwatukdM1-VUMU4pcWlKcQ5-CUsdUKAHR6sEUg5VkM6KCLe1gK4Unyp9xCDIiy_grGjkKv4/s1600/IMG_20190114_190525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJnlJBF4BJl-ddguGPfFnYnS10Vt_rCi-cbqobE_z8qYbVPKw7OW_unpFnwNnzWdYICrbDCwatukdM1-VUMU4pcWlKcQ5-CUsdUKAHR6sEUg5VkM6KCLe1gK4Unyp9xCDIiy_grGjkKv4/s640/IMG_20190114_190525.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Here you can see the cheese curds and hot water that form the basis of the Mozzarella; the process is surprisingly simple and easy to do at home. It mostly involves pulling hot salted cheese curds and then forming into a ball of cheese. If you want to try it at home then <a href="https://www.epicurious.com/ingredients/how-to-make-fresh-mozzarella-cheese-at-home-gallery">Epicurious has a great guide</a> to the process. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqXSwpQTm-My0s9D0-clKh4hH5Hv8TKK3zePUGaiUzEXJgiU-p4Ip5Yj3uO4-E93gFa8Ebo7B29wR3WPfLNGX5OVLwktmYR-EFJn_bhpfK3fpymuk70kcPoxV3-kMgMmMTmVlRrpBmHOd/s1600/IMG_20190115_194126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqXSwpQTm-My0s9D0-clKh4hH5Hv8TKK3zePUGaiUzEXJgiU-p4Ip5Yj3uO4-E93gFa8Ebo7B29wR3WPfLNGX5OVLwktmYR-EFJn_bhpfK3fpymuk70kcPoxV3-kMgMmMTmVlRrpBmHOd/s640/IMG_20190115_194126.jpg" width="640" /></a></div>
<br />
Here's my completed Mozzarella balls, to be honest I wish I'd ignored the instructor and made one large ball of cheese instead of two but the results were still delicious.<br />
<br />
This class was the gift that kept on giving! First of all we had 4 balls of fressh Mozarrella to use up so we made home made pizza and caprese salad later in the week. Hmmm!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyMbomW05XPDASDSEYAzbCZMs4Guxd3BOf7QzhNySKn5S6prxV6JxkvcbbslN8gGUaKFYJf-K-EMWKdk01RuiuB5vfhN8ng7vzoPzepZjANkJJ4saE8tSAz4IJwp7_DY5ShE1YfEqvfIW/s1600/IMG_20190115_200115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyMbomW05XPDASDSEYAzbCZMs4Guxd3BOf7QzhNySKn5S6prxV6JxkvcbbslN8gGUaKFYJf-K-EMWKdk01RuiuB5vfhN8ng7vzoPzepZjANkJJ4saE8tSAz4IJwp7_DY5ShE1YfEqvfIW/s640/IMG_20190115_200115.jpg" width="640" /></a></div>
<br />
They also sent us home with an extra box of cheese curds, now... we were meant to use these to practice making more cheese but husband requested poutine instead. Honestly New York is filled with high quality fresh mozzarella and no poutine so I felt like this was a great choice!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvRNSV2FHag1MNNbMMA3zQ6_CrXn3tqxHaOIZjrAAJAd25j43uewlNb8tZrq-kAGYMe_iLjdMHY2Gno4rrY86Kktgmm2O30n_1xvoc4DcVOj0pq4mBYUGsZvFehXlinNApr-qe7aB5uGe/s1600/IMG_20190124_200237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvRNSV2FHag1MNNbMMA3zQ6_CrXn3tqxHaOIZjrAAJAd25j43uewlNb8tZrq-kAGYMe_iLjdMHY2Gno4rrY86Kktgmm2O30n_1xvoc4DcVOj0pq4mBYUGsZvFehXlinNApr-qe7aB5uGe/s640/IMG_20190124_200237.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
The class was fun and an easy event to fit in after work since it only added up to a couple of hours and included both nibbles and drinks. They offered a discount voucher for the cheese shop that we abused thoroughly. All in all an excellent night out and a memorable date night; the store offers a large range of classes for tasting and making and we'll definitely be back.<br />
<h4>
<br />Murray's Cheese Making Classes </h4>
<div>
<br /></div>
<div>
https://www.murrayscheese.com/current-events</div>
<div>
<br /></div>
Foodie mecca offering an array of fine cheeses plus breads, cured meats, olives & other deli items.<br />
<br />
254 Bleecker St<br />
<div>
New York, NY 10014<br />
<a href="https://www.google.com/search?rlz=1C1CHBF_enUS791US791&site=async/lcl_akp&q=murray%27s+cheese+greenwich+village+phone&ludocid=16516863484208182237&sa=X&ved=2ahUKEwiq2r3x6sXgAhVNPN8KHR7oDAUQ6BMwCHoECAEQRg">Phone</a>: <a href="https://www.google.com/search?rlz=1C1CHBF_enUS791US791&ei=ye5qXOKhGeWs5wL4zYvgAw&q=murray%27s%20cheese&oq=murray%27s+cheese&gs_l=psy-ab.3..35i39l2j0l2j0i20i263j0l5.5390.5505..5951...0.0..0.73.139.2......0....1..gws-wiz.......0i71.-thcFLCSg7w&npsic=0&rflfq=1&rlha=0&rllag=40741733,-73989672,1641&tbm=lcl&rldimm=16516863484208182237&lqi=Cg9tdXJyYXkncyBjaGVlc2UiA4gBAVoRCg9tdXJyYXkncyBjaGVlc2U&ved=2ahUKEwix-6rq6sXgAhVpzlkKHaMpD0MQvS4wB3oECAAQIg&rldoc=1&tbs=lrf:!2m4!1e17!4m2!17m1!1e2!2m1!1e3!2m1!1e16!3sIAE,lf:1,lf_ui:4#">(212) 243-3289</a><br />
<div>
<br /></div>
</div>
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2895.2639731209465!2d-74.00180434518428!3d40.730154089747984!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x89c25993adf17bb9%3A0xe537afd42bd973dd!2sMurray's+Cheese!5e0!3m2!1sen!2sus!4v1550512063057" style="border: 0;" width="600"></iframe>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com0tag:blogger.com,1999:blog-2981045208524535363.post-16092435111215241522019-01-07T16:21:00.000-08:002019-01-07T16:25:47.585-08:00Recipe: Edmond's Rich Christmas Cake (with added decoration instructions)Growing up in a Commonwealth country means that Christmas is filled with warm, rich, stodgy desserts that make no sense in the Summer time but are delicious anyway. Upon moving to the US I discovered to my horror that my beloved Christmas fruitcakes were despised by many. This is my favourite Christmas Cake recipe from the <a href="https://edmondscooking.co.nz/cookery-books/">Edmond's Cookbook a New Zealand kitchen staple</a>. Hopefully it will change your mind about this rich and impressive dessert!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L9HS0yhfpnyAH7s8_l9joehIX9vhMxRC0yaAj9hhgyMS-aTaLTnC12tiE-jT-K28HZj6mLlxhD33cCYZWrFW5Ecn8aj5cCvDCO1ptUF7hRuY9BfOIwwAEau3L6r4muhHJu_JYXuehrWR/s1600/IMG_20190105_191103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L9HS0yhfpnyAH7s8_l9joehIX9vhMxRC0yaAj9hhgyMS-aTaLTnC12tiE-jT-K28HZj6mLlxhD33cCYZWrFW5Ecn8aj5cCvDCO1ptUF7hRuY9BfOIwwAEau3L6r4muhHJu_JYXuehrWR/s640/IMG_20190105_191103.jpg" width="640" /></a></div>
<br />
<h4>
Rich Christmas Cake</h4>
1¾ cups orange juice<br />
¾ cup dark rum or brandy<br />
2 Tbsp finely grated orange zest<br />
500g raisins<br />
2 cups sultanas<br />
2 cups chopped dates<br />
150g crystallised ginger, chopped<br />
150g mixed peel<br />
150g glacé cherries, halved<br />
½ tsp vanilla essence<br />
¼ tsp almond essence<br />
2 tsp finely grated lemon zest<br />
1 cup blanched almonds<br />
500g currants<br />
2½ cups cake flour<br />
½ tsp baking soda<br />
1 tsp cinnamon<br />
1 tsp mixed spice<br />
½ tsp ground nutmeg<br />
250g butter<br />
1½ cups brown sugar<br />
2 Tbsp treacle or golden syrup<br />
5 eggs, beaten<br />
<h4>
</h4>
<h3>
To decorate:</h3>
1 yield of <a href="http://www.gothgourmande.com/2015/10/recipe-sugar-free-marzipan-easy-low.html">my marzipan recipe</a> (or 500g storebought)<br />
500g fondant icing<br />
2 tbspns apricot jam<br />
<br />
<h4>
Method</h4>
<div>
<b><i>(Original copy)</i></b></div>
<div>
<br /></div>
<div>
<div>
Place the orange juice, rum and orange zest in a saucepan and bring to the boil. Remove from the heat and add the dried fruit. Cover and leave the fruit to soak overnight.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiay48zTkiXMLdtFNC0Ibf7eKcG6QJw-QBTD6tGBfiqFL_XQbmPeHHnJu5OMQNNLyPtekyFmwWbECd0zNdf7UOL30oGrogxmE18wbC_e-5zv6YVPmN_mkD3AdkfQ3wd3J-SopQlznDTBy/s1600/IMG_20181207_215732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiay48zTkiXMLdtFNC0Ibf7eKcG6QJw-QBTD6tGBfiqFL_XQbmPeHHnJu5OMQNNLyPtekyFmwWbECd0zNdf7UOL30oGrogxmE18wbC_e-5zv6YVPmN_mkD3AdkfQ3wd3J-SopQlznDTBy/s640/IMG_20181207_215732.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
The next day stir the essences, lemon rind and almonds into the fruit mixture. Sift the flour, soda and spices into a bowl.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS8ISEyVYMVsUv9xL0nagBJgC_4qwCBNkAY97Ddj7cl7v24-vGq-rzSykK7HYNbXKrRdLEqZd6RvWh8IsbIrhSqjdoBPvXviSQvtHgMybW1I7s-nLBahf3S-jrf5q6jn7IBYu-IXl_Whg/s1600/IMG_20181208_124735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS8ISEyVYMVsUv9xL0nagBJgC_4qwCBNkAY97Ddj7cl7v24-vGq-rzSykK7HYNbXKrRdLEqZd6RvWh8IsbIrhSqjdoBPvXviSQvtHgMybW1I7s-nLBahf3S-jrf5q6jn7IBYu-IXl_Whg/s640/IMG_20181208_124735.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Preheat the oven to 150ºC. Line a deep 23cm square tin with baking paper and tie a double layer of brown paper around the outside of the tin.</div>
<div>
<br /></div>
<div>
Cream the butter, sugar and treacle until light and fluffy and add the eggs a little at a time, beating well after each addition.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQserNo1RL02y2u0KHI69IzIjDzOItrHxnRLVk0vR3SuJLlp3wWymuBrkkN0QVwVK7ZsoQWSoflrLEwn49y3Nc-oU2BEqBK2qyO3Hzkin1qRTQWIyVPrCtyE-1FEgemXsClen0OQEsybc/s1600/IMG_20181208_124743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQserNo1RL02y2u0KHI69IzIjDzOItrHxnRLVk0vR3SuJLlp3wWymuBrkkN0QVwVK7ZsoQWSoflrLEwn49y3Nc-oU2BEqBK2qyO3Hzkin1qRTQWIyVPrCtyE-1FEgemXsClen0OQEsybc/s640/IMG_20181208_124743.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Fold in the sifted ingredients alternately with the fruit mixture.</div>
<div>
Scoop the mixture into the prepared tin then wet your hand under the cold tap and smooth the surface.</div>
<div>
Bake for 4 hours or until an inserted skewer comes out clean. Cool in the tin on a wire rack, covered with a clean cloth</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjY4fMe7U_Dc6WD-2QMjPqMBPMUBcxHHRSh1uLTK1wbMFdTr-HjE1K83zrpV0Eve7-Ul2KHpDKz4fKVAuBaTnALXTpqlIio_30G0AxWNCzT6KYJ9fP6BMJZuHrroVMiw62It5D0QJeTRx/s1600/IMG_20181208_130036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIjY4fMe7U_Dc6WD-2QMjPqMBPMUBcxHHRSh1uLTK1wbMFdTr-HjE1K83zrpV0Eve7-Ul2KHpDKz4fKVAuBaTnALXTpqlIio_30G0AxWNCzT6KYJ9fP6BMJZuHrroVMiw62It5D0QJeTRx/s640/IMG_20181208_130036.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Wrap in tinfoil and a cloth and store in a cool place.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkG_RtDDiazi_aeGI_v_4jAtbuRFpUjqy3EFWl3khc0o-w6qKWT4Y16OM0f2ZiAEEM2nMdDBLUhiUe7QsHBxVMHLqLVyB0bK8LQhzyd4Gi5qSVXgJWy-s8uOvhkjCzHgDoSmQ1zp6NnWp/s1600/IMG_20181209_091022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkG_RtDDiazi_aeGI_v_4jAtbuRFpUjqy3EFWl3khc0o-w6qKWT4Y16OM0f2ZiAEEM2nMdDBLUhiUe7QsHBxVMHLqLVyB0bK8LQhzyd4Gi5qSVXgJWy-s8uOvhkjCzHgDoSmQ1zp6NnWp/s640/IMG_20181209_091022.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
If you want a more flavoursome cake pour 2–3 tablespoons of brandy or sherry over the cake after it has cooled and before storing it. If the top is crusty, make little holes with a skewer or toothpick to help the alcohol soak in. </div>
</div>
<div>
<b><i><br /></i></b></div>
<div>
<b><i>(Goth Gourmande's additions)</i></b></div>
<div>
<ul>
<li>I like to bake 1-2 single serve cakes as a test of the mixture, using single serve bundt tins these should take ~45 mins to cook</li>
<li>This cake is huge and it is hard to find Christmas cake tins this large in the US, consider halving the mix and using a 9 inch spring form pan or splitting into two cakes. In the above picture this recipe has yielded a 9 inch cake, a 7 inch cake and 3 single serve bundt cakes</li>
<li>Leave the cake to cool in its entirety before attempting to remove from the tin, preferably overnight</li>
<li>I recommend cooking the cake at least a month before serving and pouring brandy or whiskey on to the cake each week to make it moist and let the flavours develop</li>
</ul>
<h4>
To ice and decorate</h4>
</div>
<div>
You can choose to use more glazed dried fruit to top the cake but I prefer traditional marzipan and fondant icing and it lets you create a really festive look! </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjpzo7mbVZWraEc5M-4hF25Zrk7HnsY4VjWXXhhfofRWHz4cpTPscTe-9mu_-vCMMRvd7Q4FENkOAbL8rQi5xPVgcJT0nlLW7ygxMS3xnzfaz9QYKVWPT_As4fDi62Z1hJxqqtARKxQTU/s1600/IMG_20181229_210159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjpzo7mbVZWraEc5M-4hF25Zrk7HnsY4VjWXXhhfofRWHz4cpTPscTe-9mu_-vCMMRvd7Q4FENkOAbL8rQi5xPVgcJT0nlLW7ygxMS3xnzfaz9QYKVWPT_As4fDi62Z1hJxqqtARKxQTU/s640/IMG_20181229_210159.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Start by making (or buying) marzipan, I've <a href="http://www.gothgourmande.com/2015/10/recipe-sugar-free-marzipan-easy-low.html">provided a recipe for you</a> that I use regularly. Need into a smooth consistency and then cut into portions that match the division of the cake batter. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZgJn_zaixgJLK18i3llglCCj30BJQILBvqiwUvHyk4C3oUWPbjqOlKxFsa7XTXwGMamSlJuBOG-dcnb2b3If-SdYs3KM7SkxIVotqFCCeMTYBuR1urhw_DBl_s-PLplVZiw6fj36nCV_/s1600/IMG_20181229_210619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZgJn_zaixgJLK18i3llglCCj30BJQILBvqiwUvHyk4C3oUWPbjqOlKxFsa7XTXwGMamSlJuBOG-dcnb2b3If-SdYs3KM7SkxIVotqFCCeMTYBuR1urhw_DBl_s-PLplVZiw6fj36nCV_/s640/IMG_20181229_210619.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We want to glaze the cake with the jam to get the marzipan to adhere to the cake. If you don't like apricot then grape or peach is also suitable but avoid berry jams which clash with the dried fruit. Heat 2tbspns of jam with 1 tbspn of water in the microwave or stove, enough to be malleable.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEUHiKtZoP6VxT8PIsxhBpGRdy8v1-ck16DVCJJDEChozXhdsZX0wb9w6rx9HVyy7RVI0tXUmS-lFaF6bw9fYuClZ246RHRxaZYRrLFJjwBiskETHmiIovQbDgXRwJMNQ9DsIxx1MCT0I/s1600/IMG_20181229_211323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEUHiKtZoP6VxT8PIsxhBpGRdy8v1-ck16DVCJJDEChozXhdsZX0wb9w6rx9HVyy7RVI0tXUmS-lFaF6bw9fYuClZ246RHRxaZYRrLFJjwBiskETHmiIovQbDgXRwJMNQ9DsIxx1MCT0I/s640/IMG_20181229_211323.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Set your cake on a cake circle for easy transport, this allows you to carry the cake using the support instead of having to touch the cake itself and makes for easy transfer to a decoratoring wheel or cake tin. Then using a pastry brush glaze the cake all over with the warm jam mixture. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituMOx3lAnbL9ZxW_Cnmz3oNYhxd_qsjgGQjiqUJ-Tlfy0NYPfU8craKrJRoYemQ0B2EtcI5eLcR1UpPxr5Zl_360gFZ_fdFhTZQz8kUVjzjSBO4-8d8eOCyj1f-Xn4JssmyXUKR8qqBkz/s1600/IMG_20181229_212451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituMOx3lAnbL9ZxW_Cnmz3oNYhxd_qsjgGQjiqUJ-Tlfy0NYPfU8craKrJRoYemQ0B2EtcI5eLcR1UpPxr5Zl_360gFZ_fdFhTZQz8kUVjzjSBO4-8d8eOCyj1f-Xn4JssmyXUKR8qqBkz/s640/IMG_20181229_212451.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
For a smooth finish you may want to fill any air pockets and round edges on the cake with small pieces of marzipan after glazing. This allows the final fondant coat to appear smoother like a crumbcoat when using butter cream. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiFYDqio97bVU2wnAQm8oQitqcfhM5HdSipQpDSgq8xIU_ZLAp88Dgv2pLehI4d2e-lLBcqsJJ5Yp9Jeyems1DTDViVP8-1N72EUqTlSL3jDibcWTubm0UgeiwUwJTmStf7iFuZ1UMix_/s1600/IMG_20181229_213437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiFYDqio97bVU2wnAQm8oQitqcfhM5HdSipQpDSgq8xIU_ZLAp88Dgv2pLehI4d2e-lLBcqsJJ5Yp9Jeyems1DTDViVP8-1N72EUqTlSL3jDibcWTubm0UgeiwUwJTmStf7iFuZ1UMix_/s640/IMG_20181229_213437.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Roll out the marzipan to 2mm thickness, you want lots of overflow for an easy placement. I use the bottom of the cake pan to measure if I have rolled out the marzipan enough. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNM3F4SljttZ8r9c8WU09jefaH_Pgn1h8Zh4NdqjbX0M5v8ty5NlfaL7xaATRVMIWmz9Ar7ybuZmBxUMjW7F9T8PKEIk-zKkIgjB9J3WZWZ_UouRIN_cxOdZVAhDDSwVPMoDvKKUzOdIb/s1600/IMG_20181229_212633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNM3F4SljttZ8r9c8WU09jefaH_Pgn1h8Zh4NdqjbX0M5v8ty5NlfaL7xaATRVMIWmz9Ar7ybuZmBxUMjW7F9T8PKEIk-zKkIgjB9J3WZWZ_UouRIN_cxOdZVAhDDSwVPMoDvKKUzOdIb/s640/IMG_20181229_212633.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
Place the marzipan squarely over the cake and begin to smooth down the sides with your hands, then cut off the excess around the bottom of the cake with a pizza cutter.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiaASGOr1bs0xNNVifdYFM1j7syq2Cl3gEerR34GB8xBiLmJiaM0i8FSLtIsq3WrulZ1chrDfMnTz-QPDRCHk4gcSlM___dSx0S4f-WgRR5QbU4k0xhJ8OYTd25_1k3A2oaBGCM_YvZ68/s1600/IMG_20181229_212750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUiaASGOr1bs0xNNVifdYFM1j7syq2Cl3gEerR34GB8xBiLmJiaM0i8FSLtIsq3WrulZ1chrDfMnTz-QPDRCHk4gcSlM___dSx0S4f-WgRR5QbU4k0xhJ8OYTd25_1k3A2oaBGCM_YvZ68/s640/IMG_20181229_212750.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
If you are making a cake of more than half the batter then you may wish to create the top and sides separately. Use the cake tin as a template and then pinch the marzipan to join the edges.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHQKFl3BvtByFZOU8nn1OPRB4O6yqplPrRliecQRYKXxoE8oYvvLAS4V5cPmW00Q-ZlwDaFctUWYf1KdCzZSjsJOhs1clEVZ18w2ThEu9OwR7NuJkKeDnqG3MjD-mlP3yZQvnYCpVmTyY/s1600/IMG_20181229_213800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHQKFl3BvtByFZOU8nn1OPRB4O6yqplPrRliecQRYKXxoE8oYvvLAS4V5cPmW00Q-ZlwDaFctUWYf1KdCzZSjsJOhs1clEVZ18w2ThEu9OwR7NuJkKeDnqG3MjD-mlP3yZQvnYCpVmTyY/s640/IMG_20181229_213800.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3yQbqqdyELKu98IyV6SahpK79hKLrWn7x8IwEPg-GEN0A_MtZID-rPxB1Y0x3Uq9HzV8Bei17iBd3JFe9i_zcpbH6nzDf-SDhj87nzV3n3MHMGpcCmhI48r-3mIdq7UrkQY1_28H9KKV/s1600/IMG_20181229_213934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3yQbqqdyELKu98IyV6SahpK79hKLrWn7x8IwEPg-GEN0A_MtZID-rPxB1Y0x3Uq9HzV8Bei17iBd3JFe9i_zcpbH6nzDf-SDhj87nzV3n3MHMGpcCmhI48r-3mIdq7UrkQY1_28H9KKV/s640/IMG_20181229_213934.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Leave the marzipan to dry over night before icing with the fondant. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYLRYPV2KkPdfn6MqcnJIjWu9cn2EHiaUB2u0LskOgGtuO7ZOxMVJrSs2KB_lVrk-i9g3p0HVkSrqlw0EA4UA-BDPfypM6wCJhn6fSSVdJg1JxgRXOdJlYSrf2uw0yvjg4xZ3k9G-Ehko/s1600/IMG_20181229_214708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTYLRYPV2KkPdfn6MqcnJIjWu9cn2EHiaUB2u0LskOgGtuO7ZOxMVJrSs2KB_lVrk-i9g3p0HVkSrqlw0EA4UA-BDPfypM6wCJhn6fSSVdJg1JxgRXOdJlYSrf2uw0yvjg4xZ3k9G-Ehko/s640/IMG_20181229_214708.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The marzipan should have settled into any pockets and adhered to the cake. We need to get the marzipan to adhere to the fondant, instead of jam we only need to brush the marzipan with hot water.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYRLCeh_btD3t-gxgcBf4wIEUB1W6VcJumNfim2lIrvbOj1ENJ_oPe0FT8ZSJyMqv20HgjmoN3N6Ufx_PotZeHhA8-_hVoTXD2mOEBY-pTknC_BNjtqHEzyIl5miTFfmpS6ANTGRa_bdt/s1600/IMG_20190105_152633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYRLCeh_btD3t-gxgcBf4wIEUB1W6VcJumNfim2lIrvbOj1ENJ_oPe0FT8ZSJyMqv20HgjmoN3N6Ufx_PotZeHhA8-_hVoTXD2mOEBY-pTknC_BNjtqHEzyIl5miTFfmpS6ANTGRa_bdt/s640/IMG_20190105_152633.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
I find fondant a nightmare to make so I buy <a href="https://www.wilton.com/primary-colors-fondant/710-2311.html#start=19">Wilton Decorator Preferred fondant</a> which can be bought in most large supermarkets in the US. Knead the fondant until it is malleable and then roll out with a pastry roller dusted with confectioner's sugar. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvs_r0mVVrzcxMQFRzQWssHWU5nEdF7t3iZJ696_3usUiwYFN855FNqwIaUOjvI9uBvvxcHwH5RsWiZyEJTbQTRvjkXv5ElLEeQ1kXihS-_8KBH-ACs6paj2YU2Ghj_mi81eyxz2dLWDaZ/s1600/IMG_20190105_184643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvs_r0mVVrzcxMQFRzQWssHWU5nEdF7t3iZJ696_3usUiwYFN855FNqwIaUOjvI9uBvvxcHwH5RsWiZyEJTbQTRvjkXv5ElLEeQ1kXihS-_8KBH-ACs6paj2YU2Ghj_mi81eyxz2dLWDaZ/s640/IMG_20190105_184643.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Flip over the cake, smooth and trim just as we did with the marzipan. Sadly my fondant smoother went missing during our last move so this isn't my tidiest work but it's easy enough to cover the lumps with decoration!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpY9h52hn4CM4EKDWu6ViWk6dz-mDyBSXyCEX1RcD4gSkBBSm3_sHXOy5PPemAEYTZxR_e83bpVPpa3E5hE0fkFEuPWs-S7UMgXKFCz_YWXAIq5BUzgjiGhEFXyf1XV5G1JmjVhkeombS5/s1600/IMG_20190105_144610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpY9h52hn4CM4EKDWu6ViWk6dz-mDyBSXyCEX1RcD4gSkBBSm3_sHXOy5PPemAEYTZxR_e83bpVPpa3E5hE0fkFEuPWs-S7UMgXKFCz_YWXAIq5BUzgjiGhEFXyf1XV5G1JmjVhkeombS5/s640/IMG_20190105_144610.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
I am very fond of using these Christmas Embossing rollers which imprint a festive design into the fondant, be careful though it makes it harder to smooth the edges without disrupting the design.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz-MMA8127CWSE_aOapqIbGBnxn6loYb8tzS43RifDQQQ9ty2nHe_uUjH95mofmnU2EdXKszSnYzWwfCscA9yAJ5XQIRH79Q8lPEUC2euEL7lGuLGFHn69K-Go_xd2c3rmA6Gt2gfDLvB/s1600/IMG_20190105_145934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCz-MMA8127CWSE_aOapqIbGBnxn6loYb8tzS43RifDQQQ9ty2nHe_uUjH95mofmnU2EdXKszSnYzWwfCscA9yAJ5XQIRH79Q8lPEUC2euEL7lGuLGFHn69K-Go_xd2c3rmA6Gt2gfDLvB/s640/IMG_20190105_145934.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
For the final decorations I like to colour some of the fondant by kneading in egg colouring dyes and using cookie and pastry cutters for festive designs. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFneCawN5aR1QrhErtusaSvIaYfuGChLPN7qrR7u81gZe12-LxxR6RizwU-9EWNhKESduXRmc1wygJmhyXPT6To_fklmUX4owpFBYSRGQn5h33hIYacTxKiXqGlOEKHqdddzleoWogEiy/s1600/IMG_20190105_191049_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFneCawN5aR1QrhErtusaSvIaYfuGChLPN7qrR7u81gZe12-LxxR6RizwU-9EWNhKESduXRmc1wygJmhyXPT6To_fklmUX4owpFBYSRGQn5h33hIYacTxKiXqGlOEKHqdddzleoWogEiy/s640/IMG_20190105_191049_1.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Cut out the coloured pieces and then brush lightly with water to stick to the cake. If you've messed up the fondant this is a nice easy way to cover your mistakes!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79qHkmVrOKwYaUIhXxFEJFjGZWmVFLm837evEPCXZV-ZadfZB0akldCunUxsWArBgR5akeWPgdm3m-HJUneZcjdX4FtTl57Bd-ZsYScX7O2Zl6Tw7V1BydyGE-7O9shrQnIk3uSYKex0t/s1600/IMG_20190105_190553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79qHkmVrOKwYaUIhXxFEJFjGZWmVFLm837evEPCXZV-ZadfZB0akldCunUxsWArBgR5akeWPgdm3m-HJUneZcjdX4FtTl57Bd-ZsYScX7O2Zl6Tw7V1BydyGE-7O9shrQnIk3uSYKex0t/s640/IMG_20190105_190553.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Try a variety of cookie cutter designs and use cinnamon candy to make your holly berries.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_3LUrDT-fol7Iwgg6A398zPHx3S36oBJPIvFTiSii4htxNxI7TR7ZAf6IpgLXQg2El8baTbIIoNDNJCpAee6yaiyUHQlA0uXXPP5-zjACWY0nrMPuP6RGs67T7hqj2-TK3JImU0Vp_T1/s1600/IMG_20161229_182526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_3LUrDT-fol7Iwgg6A398zPHx3S36oBJPIvFTiSii4htxNxI7TR7ZAf6IpgLXQg2El8baTbIIoNDNJCpAee6yaiyUHQlA0uXXPP5-zjACWY0nrMPuP6RGs67T7hqj2-TK3JImU0Vp_T1/s640/IMG_20161229_182526.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
It's fun to do a different design for every cake and they make a special table centerpiece or fancy home made gift. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCejsvL9QcmbpXlOeKCMb58EE6eq8vjQy0eF4FATCkhyphenhyphen2VCe2AzEJGIpW_Fq414Gh_v3wVxKahbLW9isL335UhtCJmGrBicL5rVVRmxVqwEl24VaF-10wCIPfuHZ5WuxxwnnnYaVF34Bm/s1600/IMG_20141225_192845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCejsvL9QcmbpXlOeKCMb58EE6eq8vjQy0eF4FATCkhyphenhyphen2VCe2AzEJGIpW_Fq414Gh_v3wVxKahbLW9isL335UhtCJmGrBicL5rVVRmxVqwEl24VaF-10wCIPfuHZ5WuxxwnnnYaVF34Bm/s640/IMG_20141225_192845.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
And if all of that seems like too much bother then skip the marzipan and fondant and make a good stiff lemon icing; it works great topped with halved glace cherries! </div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com6tag:blogger.com,1999:blog-2981045208524535363.post-41866021027809975602018-05-27T22:55:00.002-07:002018-05-27T23:01:53.620-07:00Recipe: Low carb bacon quiche<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When eating low carb there's one thing I miss terribly and that's pastry. I had heard of people using the infamous <a href="https://www.ditchthecarbs.com/fat-head-pizza/">fathead pizza dough</a> as a low carb pastry alternative and boy howdy is it good. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's very versatile and handles like any wheat based pastry would. This opens a whole world of low carb cooking options that I didn't have before!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFosQo9DwvKl0q6Ex8FyqN_uFbOFbli0-Xi1ZsRWcy1aDyNoyrRE86TYzvMqBMbr7U8c_t4v4FlQXWqCmfXp_cHhgQ3YALWETqBsWayqASyVAIJba7lu2O-QNNubBfpljp4p_2y_hWO0sF/s1600/IMG_20180416_220333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFosQo9DwvKl0q6Ex8FyqN_uFbOFbli0-Xi1ZsRWcy1aDyNoyrRE86TYzvMqBMbr7U8c_t4v4FlQXWqCmfXp_cHhgQ3YALWETqBsWayqASyVAIJba7lu2O-QNNubBfpljp4p_2y_hWO0sF/s640/IMG_20180416_220333.jpg" width="640" /></a></div>
<br />
<br />
<h4>
Pie Crust:</h4>
<br />
2 cups pre shredded mozzarella<br />
3/4 cup almond meal/flour<br />
2 tbspn cream cheese<br />
1 egg<br />
1/2 tspn dried rosemary<br />
1/2 tspn garlic powder<br />
salt and pepper to taste<br />
<div>
<br />
<h3>
<br />Method:</h3>
<div>
<ul>
<li>Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.</li>
<li>Stir then microwave on HIGH for another 30 seconds</li>
<li>Add the egg, salt and any herbs or seasonings then mix gently</li>
<li>Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape </li>
<li>Remove the top baking paper/parchment. </li>
<li>If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.</li>
<li>Make fork holes all over the base to ensure it cooks evenly.</li>
<li>Slide the baking paper/parchment with the pie crust, into the pie tin</li>
<li>Back on 425 for 6-10 minutes or until the top has browned. </li>
<li>The base Doesn’t need to cook through but seal the top so the base doesn’t become soggy when the mixture is added. Put aside and let cool.</li>
</ul>
<div>
<br /></div>
</div>
<div>
<h4>
Quiche Filling:</h4>
<div>
<br /></div>
<div>
5 eggs<br />
2 medium brown onions or leeks<br />
6 rashers bacon<br />
2 tbspn butter<br />
1 cup half and half<br />
1 cup grated cheese - ½ cup mozzarella, ½ cup sharp cheddar</div>
<div>
<br /></div>
<h3>
<br />Method:</h3>
<div>
<ul>
<li>Preheat oven to 400F and warm while you prepare the filling</li>
<li>You can use onions or leeks depending on your carb needs, leeks are lower in carb and give a milder flavour</li>
<li>Slice the onions and put in a pan with the butter on a very low heat to sweat</li>
<li>Cut the bacon while the vegetables cook</li>
<li>Once translucent add the bacon and fry until the bacon is chewy but not crisp</li>
<li>Set asside the vegetable bacon mix while you prepare the egg batter</li>
<li>In a bowl mix half and half, eggs, salt and pepper until well combined; add the onion, bacon and cheese and fold carefully</li>
<li>Pour the mixture into the pastry shell, making sure to move the solid ingredients around to be even in the pan</li>
<li>Cover the dish with foil to avoid over burning the mixture</li>
<li>Cook with the foil on for 35 minutes then remove the foil and cook for another 5-10 minutes until the top is a golden brown. </li>
<li>Take out of oven and let sit for 5-10 minutes to allow the egg to set properly.</li>
<li>Once cooled cut into slices and server with vegetables or a salad.</li>
<li>Due to the high fat content in the base and mixture be careful with serving size, this dish should serve 6 - 8 comfortably or 4 heartily</li>
</ul>
</div>
</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiUth2QFj9Pe28rJUzWDS6LtBbtynZQYWXnCh2SVqgu3f0gt3y5F6Jav8Ykp9rOkUUuNlkeZ5Y-7RBwZ1YzY2bNgpjwO5SJooWBC-59n_0uWldoQWYqeeFNsWwWPsPKA3xPd1kv1v5Q8Y/s1600/IMG_20180416_220512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiUth2QFj9Pe28rJUzWDS6LtBbtynZQYWXnCh2SVqgu3f0gt3y5F6Jav8Ykp9rOkUUuNlkeZ5Y-7RBwZ1YzY2bNgpjwO5SJooWBC-59n_0uWldoQWYqeeFNsWwWPsPKA3xPd1kv1v5Q8Y/s640/IMG_20180416_220512.jpg" width="640" /></a></div>
</div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com1tag:blogger.com,1999:blog-2981045208524535363.post-54455217377163349612018-02-19T18:40:00.003-08:002018-02-19T18:40:31.600-08:00Recipe: Low carb (sugar / gluten free) baked cheesecake This is a recipe inspired by the classic Junior's Cheesecake recipe but tooled slightly to add a low carb base and remove the sugar. The result is a creamy and delicious cake with a lot less guilt. Remember to be sensible though this is not a low calorie recipe - don't fool yourself that you can have a bigger slice even if you want to!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXEX7CF7Z2CUEjYoVmawxa5A6b9orpbTyI2OT_FDPNGrEPhMc1eOVAsfAA1G4WQYg3vYtMBPrOFuiaXAapYoKhVKOpSmTTvNQivP_lLh-MI9RyPX9rH8wetFGPuxyKOX9WuOcOtQ68X5s/s1600/IMG_20180102_222447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXEX7CF7Z2CUEjYoVmawxa5A6b9orpbTyI2OT_FDPNGrEPhMc1eOVAsfAA1G4WQYg3vYtMBPrOFuiaXAapYoKhVKOpSmTTvNQivP_lLh-MI9RyPX9rH8wetFGPuxyKOX9WuOcOtQ68X5s/s640/IMG_20180102_222447.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<h4>
<br />Low Carb Baked Cheesecake </h4>
<br />
<b>Base</b><br />
<br />
1/2 cup almonds<br />
1/4 cup walnuts<br />
1/2 tspn pumpkin pie spice<br />
20g butter<br />
<br />
<b>Batter</b><br />
<br />
4 packages of cream cheese (8 oz or 225g each)<br />
1.5 cups Splenda granulated sweetener (or equivalent low carb sweetener)<br />
1/4 cup cornstarch<br />
1 tbspn pure vanilla extract<br />
2 extra large eggs<br />
3/4 cup heavy whipping cream<br />
<br />
<br />
<br />
<h3>
Method</h3>
<br />
<ul>
<li>To prepare the base place the nuts, butter and spice in a food processor </li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCuk66dFYMcAwGCIrTT48CNpoAjxT1rmolyUy4h8TTUovF17lMxL2kOETf2XzS8VgJG7b1Tpdatik3yhGO3PQvxl-Z1_9a0xnuQUkFgD4ixPXkDbu39kh5-GbgdyB5eMT7pOQnQP00gDH/s1600/IMG_20180219_183358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCuk66dFYMcAwGCIrTT48CNpoAjxT1rmolyUy4h8TTUovF17lMxL2kOETf2XzS8VgJG7b1Tpdatik3yhGO3PQvxl-Z1_9a0xnuQUkFgD4ixPXkDbu39kh5-GbgdyB5eMT7pOQnQP00gDH/s400/IMG_20180219_183358.jpg" width="400" /></a></div>
<br />
<br />
<br />
<ul>
<li>Pulse until the nuts have crumbled and the butter is distributed evenly, you should be left with a moist dough like consistency</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF-GyLQth0pKnUDWTF2juPvpFJ4jHdLlpKcT778S1E8dccYSVh8KuGqnUAEqoBai6roZv3ruNaMsL588CLgo-AV0kaYyHXkFeVdglWL6MSEEw1AQ-nb7OkeGw4rWeFjhtrU0iCYXSBk8o/s1600/IMG_20180219_183454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF-GyLQth0pKnUDWTF2juPvpFJ4jHdLlpKcT778S1E8dccYSVh8KuGqnUAEqoBai6roZv3ruNaMsL588CLgo-AV0kaYyHXkFeVdglWL6MSEEw1AQ-nb7OkeGw4rWeFjhtrU0iCYXSBk8o/s400/IMG_20180219_183454.jpg" width="400" /></a></div>
<br />
<br />
<br />
<ul>
<li>Line a 7 or 9 inch spring form pan with baking paper, making sure to leave enough slack to fill the bottom of the pan</li>
<li>Even out the base using the back of a spoon to leave an even thin layer of the nut mixture</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMCRZ2FwmzitANpOrH1ix05ajdSp3AksQwy8opGG92J9EfhCYZLGGV5v0Lr-XhNdhtx4n06S8IsQlDQTIUx2skK1xzQBjs96UT0jxXjEnszzDBGgPFdj5CO0VErmbhHZYv0qzMv1MNaZL/s1600/IMG_20180219_183913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMCRZ2FwmzitANpOrH1ix05ajdSp3AksQwy8opGG92J9EfhCYZLGGV5v0Lr-XhNdhtx4n06S8IsQlDQTIUx2skK1xzQBjs96UT0jxXjEnszzDBGgPFdj5CO0VErmbhHZYv0qzMv1MNaZL/s400/IMG_20180219_183913.jpg" width="400" /></a></div>
<br />
<br />
<br />
<ul>
<li>Preheat the oven to 165C (325F) and set the pan asside while you prepare the batter</li>
<li>Room temperature cream cheese works best for this recipe - cold cheese will be harder to beat</li>
<li>Where possible use a paddle attachment rather than a whisk, this helps with the creamy texture </li>
<li>You can use other sweeteners if you prefer (like Stevia or Erythritol) but the baking Splenda holds the best taste after baking. </li>
<li>Make sure to use the "spoon for spoon" granulated Splenda powder that measures like sugar and not coffee packets of Splenda which is highly concentrated</li>
<li>Add 1 pack of the cream cheese, 1/2 cup of Splenda and the corn flour to the mixer and beat until well combined</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAucs6lnD4t1M-byh6kvsesFO-0B_xXjfA8IXGnhr7uvG_GP2qwUxLaJcLagW19vixPF9Iv31ZUMw7bffIk1CMO-vZod3RTOlSXwZHc7nJwOXNH7147QXXN0deZYKqKIs3mHpWOgre0rg/s1600/IMG_20180219_185821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAucs6lnD4t1M-byh6kvsesFO-0B_xXjfA8IXGnhr7uvG_GP2qwUxLaJcLagW19vixPF9Iv31ZUMw7bffIk1CMO-vZod3RTOlSXwZHc7nJwOXNH7147QXXN0deZYKqKIs3mHpWOgre0rg/s400/IMG_20180219_185821.jpg" width="400" /></a></div>
<div>
<br /></div>
<br />
<br />
<ul>
<li>Scrape down the sides and then add 1 more pack of cream cheese and 1/2 cup Splenda, then repeat with the remaining cheese and sweetener</li>
<li>Add the vanilla essence and one egg, beat on slow until well combined then add the remaining egg</li>
<li>Turn off the machine and add the cream, again beating on slow to avoid liquid splashes</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSo2ALsvpfTmTeCXajgFEhBbcU5wcEsMF0O7f3gJQ6XsPN46kqqDLFeka7FrduZgPsfwJQhB4upNHqcfbzGCOfPBdl4Sgs9ZWRiczee4MpgInUJVeAyRlLhFmy16FjMvOfRVG7TVX9JOm/s1600/IMG_20180219_190814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSo2ALsvpfTmTeCXajgFEhBbcU5wcEsMF0O7f3gJQ6XsPN46kqqDLFeka7FrduZgPsfwJQhB4upNHqcfbzGCOfPBdl4Sgs9ZWRiczee4MpgInUJVeAyRlLhFmy16FjMvOfRVG7TVX9JOm/s400/IMG_20180219_190814.jpg" width="400" /></a></div>
<div>
<br /></div>
<ul>
<li>Once all ingredients are in the bowl turn the mixer to medium and beat for 2-3 minutes or until the mixture takes on a billowy texture</li>
<li>Pour the batter into your tin with the nut base then jiggle the tin slightly to flatten the top, be careful not to tap the tin too hard or you will lose air from the cake</li>
<li>This cake requires a water bath - place the tin into a roasting tray or casserole dish and fill with water to about halfway up the spring form tin</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl41mf7HcFZjL_gadbLVfZ0Djra9q2FUqN-1UhyphenhyphenqlYUBjlx2STx8RAdDUhXM-NaMaCS3xL3Ne43TZVp_Uu0gAqdXFRCY7xt2dVnHCGPD4Qn_cJKyXo_A2JL6CRgxardWvNUZBbDgqIC0L/s1600/IMG_20180219_191346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl41mf7HcFZjL_gadbLVfZ0Djra9q2FUqN-1UhyphenhyphenqlYUBjlx2STx8RAdDUhXM-NaMaCS3xL3Ne43TZVp_Uu0gAqdXFRCY7xt2dVnHCGPD4Qn_cJKyXo_A2JL6CRgxardWvNUZBbDgqIC0L/s400/IMG_20180219_191346.jpg" width="400" /></a></div>
<div>
<br /></div>
<ul>
<li>Bake until the top is golden and no longer wobbles, about 1 hour. For best results turn the cake half way through</li>
<li>Once baked remove the roasting tray from the oven and then remove the tin from the water. Set asside to cool leaving it in the tin for 2 hours</li>
<li>After 2 hours cover the cake and refrigerate until cold or preferably the next day. Release and remove the springform pan after cooling, if possible just before serving</li>
<li>Serves 8 people - on its own or topped with cream or nuts for a low carb option or any other cheesecake topping if you prefer</li>
</ul>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com2tag:blogger.com,1999:blog-2981045208524535363.post-17974783440705565052018-01-21T18:51:00.002-08:002018-01-21T18:51:54.643-08:00Recipe: Sugar free vegan peanut butter fudgeThis recipe is one of those happy accidents, I was making sugar free white chocolate and used the wrong sweetener which split the cocoa. I decided to salvage the mess and this is the delicious result full of healthy fats. Cocoa butter is a new ingredient for me in my kitchen arsenal - it keeps high fat low carb desserts stable at room temperature and adds a creaminess without the use of dairy.<br />
<br />
Your mileage may vary on <a href="https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/">low carb sweeteners and glycemic index</a>. If you are keeping low carb be sensible about what works for you and switch out the erythritol for stevia or sucralose. Erythritol is the perfect sugar replacement for me when making confectionary, it has 0 impact on my blood sugar and has a pleasant cool mouth feel, you can even powder it to work like icing sugar. Remember if you're not keeping low carb you can always use icing sugar or castor (baker's) sugar.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8t3JSwuoI9JQ6Zr81cuEeFP2OFarSDOHvd-N_yced7cAoqHjNpwtSGT33ga7LpYhtj29wqh6bO7PsuwW-GoELPEM0dB9HyCeFXB2E2biBngS_dIXRq1AsZeN9EfHWmsaYk_AU2xgdx9B/s1600/IMG_20180121_210550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8t3JSwuoI9JQ6Zr81cuEeFP2OFarSDOHvd-N_yced7cAoqHjNpwtSGT33ga7LpYhtj29wqh6bO7PsuwW-GoELPEM0dB9HyCeFXB2E2biBngS_dIXRq1AsZeN9EfHWmsaYk_AU2xgdx9B/s640/IMG_20180121_210550.jpg" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<h4>
Sugar free vegan peanut butter fudge </h4>
<br />
1 cup smooth peanut butter<br />
1/2 cup coconut oil<br />
1/2 cup cocoa butter<br />
1 cup powdered erythritol (Swerve)<br />
1 tspn vanilla essence<br />
<br />
<h4>
<br />Method</h4>
<br />
<br />
<ul>
<li>You can use either the stove or a microwave to make</li>
<li>If using a stove add the fats to a pan and turn on low heat or use a double boiler to melt fats gently together</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJGpdGoKRIzwJkyg1rUaIRnn8C8yJb1fji-ivla8r2iva_GzjmRLGeIN1zelONjwCtyimM_7qZ_-_zDCHPd0Uar3aFGpU4UuygedFkcx1nqLmG0C2VbkyeKnex_MzFTHs1OmQHrXyOrd9/s1600/IMG_20180121_154359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJGpdGoKRIzwJkyg1rUaIRnn8C8yJb1fji-ivla8r2iva_GzjmRLGeIN1zelONjwCtyimM_7qZ_-_zDCHPd0Uar3aFGpU4UuygedFkcx1nqLmG0C2VbkyeKnex_MzFTHs1OmQHrXyOrd9/s640/IMG_20180121_154359.jpg" width="640" /></a></div>
<div>
<br /></div>
<ul>
<li>If using a microwave place all fats in a glass bowl and microwave on medium for 90 seconds</li>
<li>Add the erythritol and stir, heat for another 1-2 mins or until a spoon comes out of the mixture smooth with no visible grains </li>
<li>If using the stove remove the pan from the heat - then add the vanilla. Otherwise you risk the alcohol causing the mixture to boil rapidly. Stir until the vanilla is evenly distributed</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKiowM5sTSpV2gHMDlP9AuW9_jGWyR-Jgj8O4IBX2Fc-YqSWmDqcNKiXZfjXxV9PjtCSk9oHyMPgXfOiMvn8UBAn5O4D9y33FYPXmVD0nvkQFQYT5h9OZYgDZl8BrLHdEdLBxh2SDx9Rw/s1600/IMG_20180121_155633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKiowM5sTSpV2gHMDlP9AuW9_jGWyR-Jgj8O4IBX2Fc-YqSWmDqcNKiXZfjXxV9PjtCSk9oHyMPgXfOiMvn8UBAn5O4D9y33FYPXmVD0nvkQFQYT5h9OZYgDZl8BrLHdEdLBxh2SDx9Rw/s640/IMG_20180121_155633.jpg" width="640" /></a></div>
<div>
<br /></div>
<ul>
<li>Pour into a small tray or fudge tin and then refrigerate for 3 hours</li>
<li>Cut with a hot knife, makes approximately 40 pieces</li>
<li>54 Calories, 6g fat, 4g carbs (net < 1g) per piece</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3PoRlVP8_cd6sH3Spf3FuZdFqAPZI-Dkpb4ZTzyauKkYfLOIF2mk0xOelqxJytea2_XsAYcqHV17k_xHQkNJlxIsV7Vyg8d0od79FrLdauAKllE6hFj9T9IXicZbwkFK2b6cfCz4cY10/s1600/IMG_20180121_210446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL3PoRlVP8_cd6sH3Spf3FuZdFqAPZI-Dkpb4ZTzyauKkYfLOIF2mk0xOelqxJytea2_XsAYcqHV17k_xHQkNJlxIsV7Vyg8d0od79FrLdauAKllE6hFj9T9IXicZbwkFK2b6cfCz4cY10/s640/IMG_20180121_210446.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com2tag:blogger.com,1999:blog-2981045208524535363.post-51961665383547735252017-12-23T14:17:00.003-08:002017-12-23T14:17:48.457-08:00Recipe: Pork belly tteok I love Korean food like wow and love to share the obsession with my friends. This homely comfort food dish is warm and delicious, you can use just about any protein and vegetable combination but this is one of my favourites.<br />
<div>
<br /></div>
<div>
You can buy Korean rice cakes (tteok 떡) at most Asian supermarkets, they store in the freezer for months so you can buy up and use them whenever you like.<br />
<div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLSIOzObQxQsZlwTCN69njpV8UlJaBqsnjZyu-_0Px_LRDSbJsVzRpyC3yxoj4J-oHOjQ4jkoc1Z1zTynw2fMcuZ5NN4ZBpUNj559rrGyHNDyaOO7TIGcuMljFQYxpTNzDVq7Z5LiQ6J7/s1600/IMG_20170828_193029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLSIOzObQxQsZlwTCN69njpV8UlJaBqsnjZyu-_0Px_LRDSbJsVzRpyC3yxoj4J-oHOjQ4jkoc1Z1zTynw2fMcuZ5NN4ZBpUNj559rrGyHNDyaOO7TIGcuMljFQYxpTNzDVq7Z5LiQ6J7/s640/IMG_20170828_193029.jpg" width="480" /></a></div>
<br />
<br />
<h4>
Pork Belly Tteok</h4>
<br />
200g sliced pork belly<br />
500g (or 1 packet) tube style rice cakes<br />
4 eggs (or 1 per serving)<br />
2 tbspns gochujangg<br />
2 tbspns tomato puree<br />
2 tbspns white sugar<br />
2 cups stock (chicken or vegetable)<br />
2 sticks of celery<br />
1 capsicum<br />
4 spring onions (scallions)<br />
1 tbspn minced ginger<br />
2 tbspns sesame oil<br />
<br />
<br />
<h3>
Method</h3>
<br />
<br />
<ul>
<li>Before starting the main dish boil the eggs to your preferred doneness</li>
<li>Dice the celery and capsicum then heat the sesame oil in a wok or large saucepan</li>
<li>Add the celery and sweat until transparent, then add the capsicum and continue to stir fry</li>
<li>Once the capsicum is soft add the pork belly and fry all items until the pork is slightly brown</li>
<li>Add the ginger and stir to coat all the vegetables then add the rice cakes</li>
<li>Combine the wet ingredients (stock, tomato, gochujangg) in a jug until a consistent texture and colour</li>
<li>Add the liquid and the eggs to the saucepan and simmer to reduce</li>
<li>Add the sugar and scallions once reduced, leave some scallions for garnish</li>
<li>Serve with cold Asian beer</li>
</ul>
<br />
<br /></div>
</div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com1tag:blogger.com,1999:blog-2981045208524535363.post-11055214068773642402017-07-22T11:24:00.000-07:002017-07-22T11:26:20.016-07:00Review: Junior's Restaurant and Bakery, Brooklyn<div>
<div class="separator" style="clear: both; text-align: left;">
Do you have a <i>"go to"</i> place that you take your partner *all* the time? Junior's very quickly established itself as our regular date night haunt when we moved to NYC. Junior's is everything I want in an iconic East Coast diner; good quality comfort food served just right. There's even quirky sitcom-esque regulars like the jovial middle aged preachers that meet there every Friday night dressed in brightly coloured 3 piece suits. Conveniently it is also right next door to the local <a href="https://drafthouse.com/nyc">Alamo Drafthouse</a>, the only cinema chain worth going to in the US. </div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Di5IkPMsWN0P2ZAaZt-QyqUO-beK-lpQ1WtDCqh1vFy8cXR1QHs4zkB1gfox4XQ2YEFuwfFlzjuN7M2TAER5Nb2Dzj2EObXSXuX5AvUk9szaZw5KsYTvlKIiZsjYsSfjkvMCj7ld10d/s1600/IMG_20170318_002000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Di5IkPMsWN0P2ZAaZt-QyqUO-beK-lpQ1WtDCqh1vFy8cXR1QHs4zkB1gfox4XQ2YEFuwfFlzjuN7M2TAER5Nb2Dzj2EObXSXuX5AvUk9szaZw5KsYTvlKIiZsjYsSfjkvMCj7ld10d/s640/IMG_20170318_002000.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Junior's is famous for having (deservedly) the best cheesecake in New York. If you're looking for that iconic, creamy but light classic dessert this is the place for you to go. This is a cheesecake so good you can buy it mail order from the home shopping network. Be warned though the servings are huge, if you're in it for the cheesecake consider skipping the main meal. </div>
<div>
<br /></div>
<div>
One has to assume that the Cheesecake Factory stole their format from Junior's. Huge platters of food, amazing cheesecake, friendly family atmosphere. It doesn't seem to be hurting them though, with two bustling restaurants one on Times Square and the original in Downtown Brooklyn.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRu6SPMTkPlZ_1u5rkDS8yNGhnqQprxLK4FlT9G1gLFswJ5ZDFccXyIpbB9wau3WCSsEckkQi1IQGkp4TJPOwtlrkYSCrurk-kbFyvcne1nknA9hSQbia0Gi8IoH5HlFgac2UhUf9Tq1Pq/s1600/IMG_20160922_203557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRu6SPMTkPlZ_1u5rkDS8yNGhnqQprxLK4FlT9G1gLFswJ5ZDFccXyIpbB9wau3WCSsEckkQi1IQGkp4TJPOwtlrkYSCrurk-kbFyvcne1nknA9hSQbia0Gi8IoH5HlFgac2UhUf9Tq1Pq/s640/IMG_20160922_203557.jpg" width="640" /></a><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Free pickles and bread are served with every main meal</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriGs51-rkqc1SMNEOSMU61P9xfY8GgKPA-iDs3wRZRobaZnYJ08nF3uNLDhmXXULYxjA0NfWm8L_05dnVLWmhhwaE8fI7D29OcQg3Nkk9EEGU_D8uw-peodGHj-PutWJQgcyhUYRUU45F/s1600/IMG_20160922_204055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriGs51-rkqc1SMNEOSMU61P9xfY8GgKPA-iDs3wRZRobaZnYJ08nF3uNLDhmXXULYxjA0NfWm8L_05dnVLWmhhwaE8fI7D29OcQg3Nkk9EEGU_D8uw-peodGHj-PutWJQgcyhUYRUU45F/s640/IMG_20160922_204055.jpg" width="640" /></a><br />
<br />
<b>Potato pancakes with sour cream $5.95USD</b></div>
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">The large Jewish population in New York provides an endless array of pickles, deli food and delicious latkes. These potato pancakes are made with mashed rather than grated potato which is a shame but they are very generous and delicous. </span><br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylJ9aL2srPz72gimWvVLUZ_m_Tt_iTJ4wEZV2g1KTyxW6sqsRwVzZGxLmmP3eZYVMSR2YHL0BG79gYrMII4E37xbJCiYVBLHved6U2OmFzx9DjX_YmgPcdEl-iCG76HBqeeRbVhiSYmhY/s1600/IMG_20170106_211828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylJ9aL2srPz72gimWvVLUZ_m_Tt_iTJ4wEZV2g1KTyxW6sqsRwVzZGxLmmP3eZYVMSR2YHL0BG79gYrMII4E37xbJCiYVBLHved6U2OmFzx9DjX_YmgPcdEl-iCG76HBqeeRbVhiSYmhY/s640/IMG_20170106_211828.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Cheeseburger with Fries and Onion Rings $11.50USD</b></div>
<br />
A classic thick handmade chuck burger cooked to your liking with American cheese and salad. Served with your choice of fries or onion rings. Pickles and sauces on the side so you can mix to your pleasure. An American classic done just right.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ86JgH16cwgtB47K2IzktPGcUUYqnEBu9vylWY_ZSUh_SIPmoOCq1SWlip3-qq-xujjfwFTea6Cr3G_yQ3nQGjb5-iEZod7LTzCEhu0ZAfa6e2V7dBy-9LLYts5xygtaAfdIHjbX8dQD3/s1600/IMG_20160922_205610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ86JgH16cwgtB47K2IzktPGcUUYqnEBu9vylWY_ZSUh_SIPmoOCq1SWlip3-qq-xujjfwFTea6Cr3G_yQ3nQGjb5-iEZod7LTzCEhu0ZAfa6e2V7dBy-9LLYts5xygtaAfdIHjbX8dQD3/s640/IMG_20160922_205610.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Brisket Melt With Fries $18.95USD</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
They offer a range of hot sandwiches like a brisket melt, cheesesteak and multiple kids of reubens that are all excellent with chewy bread and melt in your mouth meats. Deli sandwiches like pastrami, corned beef, ham and salami are also available with your choice of cheese and sides. </div>
<br /></div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwm_40mdjmnWIB98_MRFUbFFjVxZ5sI0l-lijVdd9CqXo80UBVnDnCwsl72kzNDOmJhsP2MfBLsNXau2V6swf5RrYFh9wOyg4vgc-VdKq7gXobnzy4W9h2t1CHSu-KZgN1jn8Gj2cs0bn/s1600/IMG_20170707_205511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwm_40mdjmnWIB98_MRFUbFFjVxZ5sI0l-lijVdd9CqXo80UBVnDnCwsl72kzNDOmJhsP2MfBLsNXau2V6swf5RrYFh9wOyg4vgc-VdKq7gXobnzy4W9h2t1CHSu-KZgN1jn8Gj2cs0bn/s640/IMG_20170707_205511.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chopped Steak with Double Coleslaw $20.95USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When you're limited to gluten free or low carb food diners can seem like they offer only egg dishes. Not Junior's though! This chopped steak dish is a large formed meat patty with gravy and peppers and onions; in Japan they call this dish Salisbury Steak and I've always been a huge fan. This one is moist and the gravy is delicious. By default it comes with mashed potatoes and more gravy.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFziF_0Ccix-YQA_DgDMIea6fYMqmATpIr4bnPww3j7fOlw1DWOhKwBi6AOOzNOoolp1Ip0eyZ-E7zMhdQTjIOW9Ptxh8wYZy61GD_Ptg_HpxmHPKl8zpIJnParC0lDRwYgtwpaX6e0gu/s1600/IMG_20170106_211824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFziF_0Ccix-YQA_DgDMIea6fYMqmATpIr4bnPww3j7fOlw1DWOhKwBi6AOOzNOoolp1Ip0eyZ-E7zMhdQTjIOW9Ptxh8wYZy61GD_Ptg_HpxmHPKl8zpIJnParC0lDRwYgtwpaX6e0gu/s640/IMG_20170106_211824.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Goulash and Buttered Noodles $22.95USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Perfect for the brutal New York winter this goulash is warm and hearty. A little spice but not too much on buttered noodles with sour cream and peas. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-xUG1FFcKYNYPNWwblwkKuVGhbHDYaOrGh-ow8JZZGvFO-hCBNJIhQuwyHU7kIYUTNT9TXAX3QvhE4r6uIzB2w2RWMKYpFDtRce1TKIAFdScOenFCXXbrfxjBwnOe10E3Mwl_C3ZODdv/s1600/IMG_20170128_182139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-xUG1FFcKYNYPNWwblwkKuVGhbHDYaOrGh-ow8JZZGvFO-hCBNJIhQuwyHU7kIYUTNT9TXAX3QvhE4r6uIzB2w2RWMKYpFDtRce1TKIAFdScOenFCXXbrfxjBwnOe10E3Mwl_C3ZODdv/s640/IMG_20170128_182139.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Roast Turkey Platter $23.95USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Roast turkey has always been one of my favourite dishes and I've always bucked against the idea that it should be just a holiday food. The roast turkey platter at Junior's fulfills all of my desires. Rich moist roast turkey, chestnut stuffing, gravy, mash, vegetables and cranberry sauce. Like a holiday in your mouth. They also offer the roast turkey and gravy on an open faced sandwich if you can't face an entire roast dinner with all the sides.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hSKl2CKNUqSin1vq4stpReR3rIY_hOlBZMOe7F0Um6akER1_BMTOwkzDvqk8U1hMZZwNqAPKPhUwgkNHWmrL9V-k1BuD3VBb2ai69K_nk7TaeIBbbhil7n2_R45b7yYBKL-wsE47VUnT/s1600/IMG_20170107_173136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hSKl2CKNUqSin1vq4stpReR3rIY_hOlBZMOe7F0Um6akER1_BMTOwkzDvqk8U1hMZZwNqAPKPhUwgkNHWmrL9V-k1BuD3VBb2ai69K_nk7TaeIBbbhil7n2_R45b7yYBKL-wsE47VUnT/s640/IMG_20170107_173136.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Classic New York Cheesecake $7.50USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In New York you see a lot of people claim they're the "best" of this or the "highest rated" of that but the Junior's New York Cheesecake is the best cheesecake in NYC. It's repeatedly rated this way and for a reason. Creamy, tangy, not too heavy, not too sweet, the classic recipe that others try to emulate. Worth every calorie.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtadd3eUEvuYg2YDYr21BkiaMfJsecQnBHRTqOXdh6O6HZu6IyC2wXTnBQrivjfpQSRsITXyk5pBP5_yLd9s0dLvQltMgL1xWGQOrsBYpFuYRzVXo5dw8DNCODZmHDWaHejxxr9Y_mt9o/s1600/IMG_20170707_211309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtadd3eUEvuYg2YDYr21BkiaMfJsecQnBHRTqOXdh6O6HZu6IyC2wXTnBQrivjfpQSRsITXyk5pBP5_yLd9s0dLvQltMgL1xWGQOrsBYpFuYRzVXo5dw8DNCODZmHDWaHejxxr9Y_mt9o/s640/IMG_20170707_211309.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sugar Free Cheesecake </b><b> $7.50USD</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For those of us who watch our carbs or the diabetics the sugar free cheesecake is every bit as good as the original. The cake is baked with sucralose (Splenda) and so lacks the browned top of the sugar filled version but has the same creamy texture and taste but with less calories, carbs and no biscuit base. This makes it a good gluten free option as well.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1TMMkjADqB7WZaSiqmPgIGE3KIwWWz2DMjgeFUx2-D6ccdvIBAaKLbaquTp9QFcXpp4-VB__cTADtHYl4eYIt29GLKc79t39LfiGP2UrmAr8QsCB7c8oh0SFrsmZ4fnWJXw7drm032s_/s1600/IMG_20170707_211304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1TMMkjADqB7WZaSiqmPgIGE3KIwWWz2DMjgeFUx2-D6ccdvIBAaKLbaquTp9QFcXpp4-VB__cTADtHYl4eYIt29GLKc79t39LfiGP2UrmAr8QsCB7c8oh0SFrsmZ4fnWJXw7drm032s_/s640/IMG_20170707_211304.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Lemon Meringue Pie $6.95USD</b></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
They also offer a range of delicious pies including classic American apple, cherry and Lemon Meringue. All are excellent with thick gelatinous fruit fillings that aren't too sweet. Layered cakes like chocolate fudge, coconut, red velvet and carrot cake are also available. The portions are big here too though so think about skipping a main meal if you want a sweet treat. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Junior's is one of those classic NYC establishments that has been doing thriving business for decades for a reason. Good food, good prices, friendly staff. After a long day of site seeing the continuous refills and giant plates of food are very welcome. Every dish we've had here has been good, you really can't go wrong. If you have fussy kids or a craving for something simple this is the place to go.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<h4>
Junior's Restaurant and Bakery</h4>
</div>
<div>
<br /></div>
<div>
<a href="https://www.juniorscheesecake.com/blog/restaurants/brooklyn/">https://www.juniorscheesecake.com/blog/restaurants/brooklyn/ </a></div>
<div>
<br />
386 Flatbush Ave Ext</div>
<div>
Brooklyn, NY 11201</div>
<div>
<br /></div>
<div>
Family friendly comfort food classics</div>
<div>
Come for the cheesecake, stay for everything</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12101.061435154552!2d-73.9819588!3d40.6901531!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x0%3A0xe9e262856e34ee99!2sJunior's+Restaurant+and+Bakery!5e0!3m2!1sen!2sus!4v1500744355525" style="border: 0;" width="600"></iframe></div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com3tag:blogger.com,1999:blog-2981045208524535363.post-26936884823617657412017-04-09T19:39:00.001-07:002017-04-09T19:42:39.437-07:00Recipe: Low Carb No Bake Cheesecake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2B4yHSKMryVP29bDKP2lK4cH_Aaq7Ph9GSgDsSS6ChEr27QRBXbPaDjmYT8TeNIHWKowgG_sLxDvOlkY_TkqMNUnhrNdh5oWJgkjOoia7myGv8jyQaznOczmiisoUvHoembQcBHDvLJM1/s1600/IMG_20161107_215307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2B4yHSKMryVP29bDKP2lK4cH_Aaq7Ph9GSgDsSS6ChEr27QRBXbPaDjmYT8TeNIHWKowgG_sLxDvOlkY_TkqMNUnhrNdh5oWJgkjOoia7myGv8jyQaznOczmiisoUvHoembQcBHDvLJM1/s640/IMG_20161107_215307.jpg" width="480" /></a></div>
<br />
<br />
<h4>
Low Carb No Bake Cheesecake</h4>
<br />
<b>Base:</b><br />
<br />
1 cup walnuts<br />
60g butter (1/2 stick)<br />
1 tspn of pumpkin pie spice (or 1/4 tspn cinnamon, ginger, gloves and nutmeg)<br />
<br />
<br />
<b>Filling:</b><br />
<br />
1.25 lbs / 550g Philadelphia cream cheese<br />
1 cup baking Stevia or Xylitol<br />
250g butter<br />
1/2 cup water<br />
1/2 cup half and half<br />
1 serve of gelatine or agar agar<br />
1 lemon<br />
1/2 tspn vanilla essence<br />
<br />
<br />
<h4>
Method:</h4>
<br />
<br />
<ul>
<li>Recipe fills a 7 inch spring pan, for a 9 inch double the recipe</li>
<li>Heat the water and place in a wide flat bowl, sprinkle with the gelatine and leave to bloom while you make the base</li>
<li>For a vegetarian alternative use 1/2 pack of agar agar on the stove with the water</li>
<li>In a food processor pulse the nuts into course pieces, add the spices</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23GvNqqIFyaHwzd2jEMes0kcyE7qjTRQ3rrknmz5O7510xJxq5JRi-qYevpoIP5xYoW0lEHWHzbcSljhuuakd7o1tKrat0gqs3ZuVlhhQ-FwMB5MHU1aWEwnEOWEZn05oQvNk7ZCeEA1q/s1600/IMG_5950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23GvNqqIFyaHwzd2jEMes0kcyE7qjTRQ3rrknmz5O7510xJxq5JRi-qYevpoIP5xYoW0lEHWHzbcSljhuuakd7o1tKrat0gqs3ZuVlhhQ-FwMB5MHU1aWEwnEOWEZn05oQvNk7ZCeEA1q/s640/IMG_5950.JPG" width="640" /></a></div>
<div>
<br /></div>
<ul>
<li>Cut 60g (half a stick) of butter into small cubes and pulse into the nut / spice mix</li>
<li>Line the spring pan with paper and oil the sides</li>
<li>Fill the bottom of the pan with the nut base mix and set the pan asside</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV35GLNS1Xjv6ZpGMc54WWL0EG7ydUP1YhPfyws9fQPawEQvWytaMr3_NnaO8KUMoZ4G7Ekg9BKfOg4fy3h-eLMhqbu6qtJqE-Tgh2molJB9SsN3Ttkqjj3KgSbg3rQ6VkWjqPXKypFDX-/s1600/IMG_20161107_214926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV35GLNS1Xjv6ZpGMc54WWL0EG7ydUP1YhPfyws9fQPawEQvWytaMr3_NnaO8KUMoZ4G7Ekg9BKfOg4fy3h-eLMhqbu6qtJqE-Tgh2molJB9SsN3Ttkqjj3KgSbg3rQ6VkWjqPXKypFDX-/s640/IMG_20161107_214926.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<ul>
<li>In a mixer cream the remaining butter and the sweetener; you want to use a measure for measure product like baking stevia or xylitol</li>
<li>If you must use coffee serves of sweetener use the equivalent of 16 cups of sugar - this is usually 8 packets </li>
<li>Once the butter is creamed add the cream cheese and begin to whip on a low speed</li>
<li>Once the gelatine has bloomed add to the cream cheese mixture </li>
<li>Add the half and half, vanilla and lemon juice</li>
<li>Once all the liquids are incorporated set to a medium speed and whip until the mixture grows in size by about 1/4</li>
<li>Pour into the spring pan and tap lightly to settle the mixture. Use a cake spatula to even out the top if desired</li>
<li>Cover and refrigerate overnight so that the gelatine firms</li>
<li>Run a knife around the edge of the pan and then open the spring lock, cut into pieces</li>
<li>Serve with whipped cream and nuts</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4spWROCrzNq10Bq9_0ncYGoxN5Tqe7hGmD9pdZreKG3ccBFMGexrU882osT4E7YdGJdNVQi0CVr1URZLMX84kY8dSa-SaL5boYmzWR7oZyZhMWGkqgapphIV6HNAd7wp71zPPjSwoNmK/s1600/IMG_20170404_222814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4spWROCrzNq10Bq9_0ncYGoxN5Tqe7hGmD9pdZreKG3ccBFMGexrU882osT4E7YdGJdNVQi0CVr1URZLMX84kY8dSa-SaL5boYmzWR7oZyZhMWGkqgapphIV6HNAd7wp71zPPjSwoNmK/s640/IMG_20170404_222814.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com5tag:blogger.com,1999:blog-2981045208524535363.post-49738655054270900542017-03-26T13:24:00.001-07:002017-03-26T13:30:17.809-07:00Review: Hill Country BBQ Market, Brooklyn New York<div class="separator" style="clear: both; text-align: left;">
One of the best things about moving to Brooklyn has to be affordable living space so that we could have a guest room. This has lead to a regular queue of visitors from Australia wanting to experience the delights of the US. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHS38xg4eWWqd3rTYEe0UaXZGie2xBYrNV_A7cLd1Ozg7d87FhEvmpw-lmvLyHxtw5PxzpI1wi46ShigTuyxBqYtfDmVGgbB-aw0ekicJwCOhJpgBZv42211Z1H50jJo4G_bcBibjmK2zd/s1600/IMG_3385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHS38xg4eWWqd3rTYEe0UaXZGie2xBYrNV_A7cLd1Ozg7d87FhEvmpw-lmvLyHxtw5PxzpI1wi46ShigTuyxBqYtfDmVGgbB-aw0ekicJwCOhJpgBZv42211Z1H50jJo4G_bcBibjmK2zd/s640/IMG_3385.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
What more do you want out of a trip to the US than BBQ? Hill Country has become our stable meat fest for visitors. The Brooklyn venue has live music on Friday and Saturday nights and is conveniently located steps from the Jay St Metrotech Subway. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6U7_khrh6pxcpYeHefcS-y74Ib-r9V1tM_G6wiuJJEQekJa26RVUdhmZ34pzDrlXvzBrV10Nq7mdmcz7JiWHjidhyphenhyphen9ZW4qxX6y3xK58UBWmYlvDtnQKYWvzLIZLsf653-90mLwymD1upy/s1600/IMG_3382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6U7_khrh6pxcpYeHefcS-y74Ib-r9V1tM_G6wiuJJEQekJa26RVUdhmZ34pzDrlXvzBrV10Nq7mdmcz7JiWHjidhyphenhyphen9ZW4qxX6y3xK58UBWmYlvDtnQKYWvzLIZLsf653-90mLwymD1upy/s640/IMG_3382.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We mostly stick to the combination meal of "<b>Cue and 2" which is 2 Meats and 2 sides for $23USD </b>but there's plenty of add ons if you can stomach the load. The 2 sides does not include the Cornbread which comes included with the meal deal and served with honey butter. You can get another meat for an extra $4USD but even my food loving husband can't finish it.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpudi6unHkOHlwuL8RYE2acLorEPgxIeWCq3bUuntyhTv8R3SWdalnUtYJl6R78oZ_tx38R64z8aGGK6uiifaGdmQ4xNF0pehQLljrDUcuSD8gEf9NyBxM-lrzqv4ZJ0-aLXlKUp041gUT/s1600/image-20160819_201015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpudi6unHkOHlwuL8RYE2acLorEPgxIeWCq3bUuntyhTv8R3SWdalnUtYJl6R78oZ_tx38R64z8aGGK6uiifaGdmQ4xNF0pehQLljrDUcuSD8gEf9NyBxM-lrzqv4ZJ0-aLXlKUp041gUT/s640/image-20160819_201015.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chopped Brisket and Spicy Hot Link with Coleslaw and Beans</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In America baked beans are a BBQ food, which I find kind of weird coming from the Commonwealth, but it's delicious and includes chopped meat. Hmm. Notice the Brooklyn hipster Mason jars full of cheap beer.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSzPVQsZ7IJ3f1Y7arrdEuHu7QTUf0I9EiP03q0Syi3Rv5fahS3kUpxbbjUQz9qGs0iR0oVhekYKWeSpklM6CjRzISXP1WgrxXsy9kzv3Op8IxF_wkKx_Wl5jO-VBBS48BMt82fCvY_-F/s1600/IMG_3395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSzPVQsZ7IJ3f1Y7arrdEuHu7QTUf0I9EiP03q0Syi3Rv5fahS3kUpxbbjUQz9qGs0iR0oVhekYKWeSpklM6CjRzISXP1WgrxXsy9kzv3Op8IxF_wkKx_Wl5jO-VBBS48BMt82fCvY_-F/s640/IMG_3395.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Smoked Jalapeno Hot Link</b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOAjS099scTcyK92mL40N7SueyjcbwRpjpQFjoADFcfDYiQN2jHIrNGwdbKtFGgzpqPv6uZgfbV5YmgrwrYKmDHa761QiulBjkAbRSLN6nRc5p-xTkLQbq67OZPq2oInCSbfcbCMxXB92/s1600/IMG_3394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOAjS099scTcyK92mL40N7SueyjcbwRpjpQFjoADFcfDYiQN2jHIrNGwdbKtFGgzpqPv6uZgfbV5YmgrwrYKmDHa761QiulBjkAbRSLN6nRc5p-xTkLQbq67OZPq2oInCSbfcbCMxXB92/s640/IMG_3394.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<b>Moist Brisket with Mustard</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblAcYDSP6DDDlwSRCRwiXtf08-93HZHkpJalPkOILXjGt3aevVSPOa-L2JapF-JUkVCR1qLuf8BH6niKdRUYY-topYUUUJJ3J_f35Sq9j4_nVorShy2vI07KgCq1n-Y1p2HHlPwxfp1pL/s1600/IMG_20161111_211637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblAcYDSP6DDDlwSRCRwiXtf08-93HZHkpJalPkOILXjGt3aevVSPOa-L2JapF-JUkVCR1qLuf8BH6niKdRUYY-topYUUUJJ3J_f35Sq9j4_nVorShy2vI07KgCq1n-Y1p2HHlPwxfp1pL/s640/IMG_20161111_211637.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chopped Pork Open Sandwich $10USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
If you can't face a whole meal I recommend their chopped BBQ sandwiches for $10. A smaller serve of meat with pickles, onions and a bun. No sides. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I love the super casual Texas style eating here. Get a tray and see the meat man, he'll give you a card with a barcode for your order, work through the sides and drinks options like a cafeteria. Seat yourself and gorge. The music is great fun but it's also not jarring so you can easily have a conversation with guests and not worry about it. There's a casual bar and table service for drinks and you can even reserve a table for busy Friday nights using online services like Open Table. Highly recommended. </div>
<h4 style="clear: both; text-align: center;">
<div style="text-align: left;">
<h2>
</h2>
<h4>
Hill Country BBQ Market</h4>
<br />
<a href="http://hillcountry.com/nyc/menu/">http://hillcountry.com/nyc/menu/</a></div>
</h4>
345 Adams Street (on Willoughby Plaza)Brooklyn,<br />
NY 11201<br />
<br />Casual Texas style BBQ in an urban setting<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12100.656239143!2d-73.9884346!3d40.6923843!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x0%3A0x43f82e1aca0bc116!2sHill+Country+Barbecue+Market!5e0!3m2!1sen!2sus!4v1490559757172" style="border: 0;" width="600"></iframe>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com4tag:blogger.com,1999:blog-2981045208524535363.post-47002210600376974302017-01-28T10:46:00.001-08:002017-01-28T10:46:27.090-08:00New Orleans Culinary History Tour<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We spent Halloween in New Orleans and while many go simply to party at Voodoo Festival and Bourbon St I was there to try the famous creole food. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IzWwiF3VvqjLd9lkuXE8PKU9b2O1Ot3vmfLQAGEPt7ILqZr2yKOtX5Ysh8CqDh0Cd_lKUD3yC67oGqYcr3I7GL23baJqmUzMhFNGJF2b7zO-bpz1jwfV01XptmKWkGdHYqaiieZB6FXP/s1600/IMG_3836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IzWwiF3VvqjLd9lkuXE8PKU9b2O1Ot3vmfLQAGEPt7ILqZr2yKOtX5Ysh8CqDh0Cd_lKUD3yC67oGqYcr3I7GL23baJqmUzMhFNGJF2b7zO-bpz1jwfV01XptmKWkGdHYqaiieZB6FXP/s640/IMG_3836.JPG" width="640" /></a></div>
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">I found a highly rated culinary history tour and boy did it pay off. All the food shown was included on the tour, drinks had to be purchased, but it was still a bargain. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4Uo0jd_JA4uCX68AsPWzScbA67GxFSMR8PKtyjHZwdQTntTTSF5AAfnVxcL1b38kVUG6_dBLnSYhxlNQQfqtuV5rRQiaIF0ZZxW2SePqu_cgzwN-qLiqceG8evGp1SiLvsk5ag4qCFbG/s1600/IMG_4302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4Uo0jd_JA4uCX68AsPWzScbA67GxFSMR8PKtyjHZwdQTntTTSF5AAfnVxcL1b38kVUG6_dBLnSYhxlNQQfqtuV5rRQiaIF0ZZxW2SePqu_cgzwN-qLiqceG8evGp1SiLvsk5ag4qCFbG/s640/IMG_4302.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We started at Tujague's restaurant, the oldest restaurant in the city circa 1856 which still has the original bar back and old school charm. The hey day might be long gone but it's well worth a stop for a drink especially if you are waiting out the lines at Cafe du Monde. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXvOPsGbJRsM2tf6F7VRQ8qWYT5AXGwQzbvDMqDNH6vkvisYUqeIIdcmxkjCc_MX3l2K_T6nBtcSvOqdvgWBYy4MM4TdamJn2o7YaiM73lv7DsDpSpTzcH50cf4cvVww0mOag2j5kxyhyphenhyphen/s1600/IMG_4299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXvOPsGbJRsM2tf6F7VRQ8qWYT5AXGwQzbvDMqDNH6vkvisYUqeIIdcmxkjCc_MX3l2K_T6nBtcSvOqdvgWBYy4MM4TdamJn2o7YaiM73lv7DsDpSpTzcH50cf4cvVww0mOag2j5kxyhyphenhyphen/s640/IMG_4299.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We were given a braised beef and hot sauce dish, a little dry for me but a pretty sizeable portion for a walking tour so I figured we were in for a good start!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiCB21NTbFGsJxXTQSB1flSSTRgQva0EGF7-4Knx67eJgVh6dMCLCdx1YRV8QNA03r57YA85yTWKJXH0ApIuZIK6aIwEtEyRvx5bzh6aWk7nc1MKotiLAHw1zWQQCMeO9OIi5Xqntcsaa/s1600/IMG_4303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiCB21NTbFGsJxXTQSB1flSSTRgQva0EGF7-4Knx67eJgVh6dMCLCdx1YRV8QNA03r57YA85yTWKJXH0ApIuZIK6aIwEtEyRvx5bzh6aWk7nc1MKotiLAHw1zWQQCMeO9OIi5Xqntcsaa/s640/IMG_4303.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The tour guide Rose was a font of information and clearly a huge fan of New Orleans. She told us that she fell in love with the city and not only moved their for retirement but went to study it's history at college. This meant she had all sorts of pieces of knowledge about the founding of the city, each quarter, even the architecture of each building. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgREBGLRIC1_q49HACQIsOiAeqa7M3c9b3JR3OcL_2zG4fo8HILFB0HaRTu6nH4j5eLaofclcm7uYmebqG-SCvJD6wXYF9_J1aozfjAx6gMlre3Afbbq7d03hxmqqW1GjCAm64H0RKcPm/s1600/IMG_4305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYgREBGLRIC1_q49HACQIsOiAeqa7M3c9b3JR3OcL_2zG4fo8HILFB0HaRTu6nH4j5eLaofclcm7uYmebqG-SCvJD6wXYF9_J1aozfjAx6gMlre3Afbbq7d03hxmqqW1GjCAm64H0RKcPm/s640/IMG_4305.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We pottered around Jackson Square and she gave us a huge rundown on it's creation, the funding of the buildings and how each came to be residential and business. Today Jackson Square is still filled with artists and bohemians but the building is stocked to the brim with excellent restaurants plying morning after brunch food to die for. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0C3YD9mWEc1UK3h6_Wb4VJafgsB-mle2xaajIf21mKZTLkilCTG1cWzWeQExOmAUxy6HZO51nY5MTjjakYXqqMxi6yFZcd1FhXCzoC-ZpesogvCAf3QL3jgx6KVbKzRWte3tYdmzbVWL/s1600/IMG_4311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0C3YD9mWEc1UK3h6_Wb4VJafgsB-mle2xaajIf21mKZTLkilCTG1cWzWeQExOmAUxy6HZO51nY5MTjjakYXqqMxi6yFZcd1FhXCzoC-ZpesogvCAf3QL3jgx6KVbKzRWte3tYdmzbVWL/s640/IMG_4311.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We were led into a Louisianna specialty shop filled with spices, Jambalaya mix and hot sauces and I thought this would be where we stopped but no! We were taken through into a secret courtyard where a small demonstration space was created. Many of their iconic items were on display and we were ready for our next bite. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YKr6j8_wyhuWQ9XO8fXz9lLxCTxvy0aCjdfnpmCYRoM0ThdmSbHMmHV09wRhH9mAXkKMePn7l8twEy425erFg2M1uaBYYcll72puRheajOwna800kpfXnDMFviZpHzXOWBxiZl2gd9_-/s1600/IMG_4312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YKr6j8_wyhuWQ9XO8fXz9lLxCTxvy0aCjdfnpmCYRoM0ThdmSbHMmHV09wRhH9mAXkKMePn7l8twEy425erFg2M1uaBYYcll72puRheajOwna800kpfXnDMFviZpHzXOWBxiZl2gd9_-/s640/IMG_4312.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Red Beans and Rice seems to be a staple food of the area, eaten on it's own as a cheap dish or as a side for almost every other main one could think of. To appeal to a wider audience they started with a reasonably bland version but provided many of the seasonings and hot sauces to add to the dish so we dialed ours up a lot! My favourite had to be the <a href="http://slapyamama.com/">Slap Ya Mama seasoning</a> which was tasty but also gave a little nod to the laid back humour of New Orleans - which as an Aussie resonates well!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ADcsNruW9Bkz0Fe1B3JnGvDya67Fx_Ttunx_rQBd42GN-Y7W3uoW4CP4Xkk87JCP5KDVcBEDAFVMx_f7SzF4mSYL2E0o5kTe__EG6IUY-SxokBm0JHhUpjMDKlXUpd_coHPdOHFCUdoI/s1600/IMG_4318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img align="left" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ADcsNruW9Bkz0Fe1B3JnGvDya67Fx_Ttunx_rQBd42GN-Y7W3uoW4CP4Xkk87JCP5KDVcBEDAFVMx_f7SzF4mSYL2E0o5kTe__EG6IUY-SxokBm0JHhUpjMDKlXUpd_coHPdOHFCUdoI/s400/IMG_4318.JPG" width="266" /></a></div>
<br />
<br />
<br />
Then we wandered through some of the alleys that run off Jackson Square, it seems like every building in New Orleans has a story.<br />
<br />
As an magnet for artists, pirates, thieves and plunderers there are plenty of stories to be told - many of them tall I'm sure. At Halloween though it's plenty of fun to be told stories of adventure regardless of their historical value.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe9KPC0JnW1-3cwjvIMg_WYE-1a38WwSYqt-xbEqucUV1cc-2GvjfCMAojYscA467CAHG0Y7u_9KWj_hKeygsj6pQPTBfW0r5-Xg2p46y6ydJ7qy8IDeJcNcc5nEMgQi6RFm14faVvNpI/s1600/IMG_4322.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBe9KPC0JnW1-3cwjvIMg_WYE-1a38WwSYqt-xbEqucUV1cc-2GvjfCMAojYscA467CAHG0Y7u_9KWj_hKeygsj6pQPTBfW0r5-Xg2p46y6ydJ7qy8IDeJcNcc5nEMgQi6RFm14faVvNpI/s400/IMG_4322.JPG" width="266" /></a>We heard stories of books written, sailors being "Shanghaiied" into service, society madams and more.<br />
<br />
Next it was off to Cafe la di Fina for some Italian treats; one of the delights of New Orleans is how ethnically mixed it is. French, Italian, British, American, Caribbean to name a few all blend in hedonous harmony and the food that comes out of it is truly excellent!<br />
Here we got a number of treats, it would definitely make a good stop for those looking for some authentic food or just something sweet to appease some roudy kids<br />
<br />
<br />
<br />
This sandwich was a fusion <i>panini muffaletta</i>. For those uninitiated the <a href="https://en.wikipedia.org/wiki/Muffuletta">muffaletta</a> is a unique New Orleans dish of pressed ham, olive salad and cheese often in a hollowed out Sicilian style crisp bun. It is perfect hangover food and as an olive obsessive I am a fan. This panini version forwent the stacked ham and went for a lighter pressed sandwich..<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8kGQoDFiBAXAwG5QcNkpz7HhNpOdwAjsqyY6xQBb-AtfNIsz6zm9EVi-xN1T8gTC2n7sXKxMy7M-1dG2xKYTQ6oUP9BgILsJsmBFG6_hc4HEUcHj-m0EDIdEtK3ELPp2I-5tlLeXRlhyphenhyphen/s1600/IMG_4320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8kGQoDFiBAXAwG5QcNkpz7HhNpOdwAjsqyY6xQBb-AtfNIsz6zm9EVi-xN1T8gTC2n7sXKxMy7M-1dG2xKYTQ6oUP9BgILsJsmBFG6_hc4HEUcHj-m0EDIdEtK3ELPp2I-5tlLeXRlhyphenhyphen/s640/IMG_4320.JPG" width="640" /></a></div>
<br />
<br />
<div style="text-align: center;">
Afterwards it was time for sweets!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO8wQIiYPLLRsgKVghyi-9Zxf6DZziYtHXHPrUrU8bL_cm5AatsbiL2u0SVoIS8nnn_BA2bgGmcOE5u16R9Zqri64725BT93wZT4HlKJwXkaMSMFBwppC1xFnMk4WY-eeqwAM2O7aR4SJ/s1600/IMG_4323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO8wQIiYPLLRsgKVghyi-9Zxf6DZziYtHXHPrUrU8bL_cm5AatsbiL2u0SVoIS8nnn_BA2bgGmcOE5u16R9Zqri64725BT93wZT4HlKJwXkaMSMFBwppC1xFnMk4WY-eeqwAM2O7aR4SJ/s640/IMG_4323.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Nutella gelato, perfect in the muggy New Orleans weather. I'm a little suprised that more ice cream shops weren't around the city.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfWNPBkjUNj_J5rz_1UE9-MalWj2yz1Gm6NpxiLVq5D64O0nsbVC-YSj4rPrI9XvxvnyW7-dT7pRwY9MPAyXoUkUhCiulXDU4CENKi7QgXlhgZkznJHOxSfzf_66rAEthVkWK2XCCwUz-/s1600/IMG_4325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfWNPBkjUNj_J5rz_1UE9-MalWj2yz1Gm6NpxiLVq5D64O0nsbVC-YSj4rPrI9XvxvnyW7-dT7pRwY9MPAyXoUkUhCiulXDU4CENKi7QgXlhgZkznJHOxSfzf_66rAEthVkWK2XCCwUz-/s640/IMG_4325.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Ricotta canoli, which happens to be my husband's favourite. Very happy.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2TvwNJUxxYKtGCIoBaZIN6GKAYxtR2kYy7OxbES4-08btarUQ0MD59LD_LnCNgkhiGDgrgp35MQj0VzWK8B59Y-lhm1bqpy68B86U87lY3VyYXgjk_UBP_rStvfNjSXgaSwnn-rvUSFq/s1600/IMG_4333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2TvwNJUxxYKtGCIoBaZIN6GKAYxtR2kYy7OxbES4-08btarUQ0MD59LD_LnCNgkhiGDgrgp35MQj0VzWK8B59Y-lhm1bqpy68B86U87lY3VyYXgjk_UBP_rStvfNjSXgaSwnn-rvUSFq/s640/IMG_4333.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Afterwards we were off to the old dames of the New Orleans culinary tradition. Antoine's is a sprawling maze of connected buildings that make up one of the most famous restaurants in the area frequented by presidents and popes. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Kt43w_QB50Yofk0juUiR6RBOWxL7T5PkLM1yZZp-C9MEMtPo-qI-GThM8lOJMO4tuLkvjRE7xNYuoC8nML2z0vXoKfoiQiA4dQQkdSHDHPqoYZSx6w0x0NOGwTwiGSSw0jH_k8lS0Suf/s1600/IMG_4338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Kt43w_QB50Yofk0juUiR6RBOWxL7T5PkLM1yZZp-C9MEMtPo-qI-GThM8lOJMO4tuLkvjRE7xNYuoC8nML2z0vXoKfoiQiA4dQQkdSHDHPqoYZSx6w0x0NOGwTwiGSSw0jH_k8lS0Suf/s640/IMG_4338.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It features no less than 14 dining rooms including a number of hidden private rooms for visiting celebrities. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEF2XPGjnc06Q1QKow4IJtUkT4ihQElZILl_5zX3nc6HDE0nQeQNUQmU9sZwXDM5ntVvVoA-V7f73nI5OFTJOPmsjyg2Qc-fxBRpiO6uW5nWBwa9XXVCAc9SWAp8aVVs9IKoO6jta5Iyv/s1600/IMG_4335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEF2XPGjnc06Q1QKow4IJtUkT4ihQElZILl_5zX3nc6HDE0nQeQNUQmU9sZwXDM5ntVvVoA-V7f73nI5OFTJOPmsjyg2Qc-fxBRpiO6uW5nWBwa9XXVCAc9SWAp8aVVs9IKoO6jta5Iyv/s640/IMG_4335.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Even if you don't have Hollywood money to dine at Antoine's the front bar is well worth a stop for a soothing cocktail. It feels like something out of another era and is extremely affordable. You never know who you might meet!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKPPfFzfWel1tcpmkzQUH-9p6EbNXA0_O_T72b8PczvA05GkyAlXhtL57veuJHuco-FeX0igbEyChIaehqUmqQ_2IzZ-RR-pqfN2iO3e1dl-P4KjxPRWFsWJhXKlObZyD4JMF8k6Tb7FR/s1600/IMG_4331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKPPfFzfWel1tcpmkzQUH-9p6EbNXA0_O_T72b8PczvA05GkyAlXhtL57veuJHuco-FeX0igbEyChIaehqUmqQ_2IzZ-RR-pqfN2iO3e1dl-P4KjxPRWFsWJhXKlObZyD4JMF8k6Tb7FR/s640/IMG_4331.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Antoine's is particularly famous for its above ground"cellar" a 25000 bottle monstrosity crammed in the alley between two of the buildings that make up the complex. As a wine buff it was a shame we weren't allowed to tour it but given the price tag of some of the wine and the temperature controls it's not surprising. Again we got fascinating stories of the fate of their wine during Hurricane Katrina when the majority of the wine store was lost due to power failure affecting the temperature control. Antoine's is slowly rebuilding it's collecting spending no less than $10,000 USD a week on high end wine.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_QH6HD2YaMNiMURW8c2fveK61n_60yumligwAGmsaPfCYwvo-eKbftlWxVvXfE-Hid_WG0BH5p22hOzOscF8GoWRbehx4TWGPW2vfLe8BtzN_8xi8Vg0V5o3MD8NlVbu-ArKbFA2kdkj/s1600/IMG_4343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_QH6HD2YaMNiMURW8c2fveK61n_60yumligwAGmsaPfCYwvo-eKbftlWxVvXfE-Hid_WG0BH5p22hOzOscF8GoWRbehx4TWGPW2vfLe8BtzN_8xi8Vg0V5o3MD8NlVbu-ArKbFA2kdkj/s640/IMG_4343.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For extra fun we stopped in the "Mystery Room" a large secret dining room used for serving alcohol during prohibition including a secret entrance off the ladies room!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj-n2WZzWu8N6uH0GM-75xG3uQdnJRSg5PNW1_QMmrtqeo8vZrJMZA7LZZpcftemk3ImZ0-42NG2HMtv3z00RDs20pKcHNUfPbWwd-IJ3WEcXElvwbRE8L7X6b6nnFrYxnNsc9aZU-WL_/s1600/20161101131616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtj-n2WZzWu8N6uH0GM-75xG3uQdnJRSg5PNW1_QMmrtqeo8vZrJMZA7LZZpcftemk3ImZ0-42NG2HMtv3z00RDs20pKcHNUfPbWwd-IJ3WEcXElvwbRE8L7X6b6nnFrYxnNsc9aZU-WL_/s640/20161101131616.JPG" width="640" /></a></div>
<br />
Next we were off to the Rex Krewe room. Krewes are the private organisations that put on parades and balls for Mardi Gras season and the Rex group is one of the wealthiest and most fanciful. Memorabilia of Mardi Gras Kings and Queens line the room along with their bejewelled accessories. Fancy and very iconic!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUUynTWLxLn9ewLUN1ULFtUKCmcs0bbV7GW3wYatm1vCFaEuCr736r6Obn9SgtDWdbjD_ot3Gqpq6nuGxRrFlv1LwT7Ta2io3K2jqvqmOJnzhdKdTVyNO7Hkomh_4vcfei5IkpVqaVEmz/s1600/IMG_4344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUUynTWLxLn9ewLUN1ULFtUKCmcs0bbV7GW3wYatm1vCFaEuCr736r6Obn9SgtDWdbjD_ot3Gqpq6nuGxRrFlv1LwT7Ta2io3K2jqvqmOJnzhdKdTVyNO7Hkomh_4vcfei5IkpVqaVEmz/s640/IMG_4344.JPG" width="640" /></a></div>
<br />
We got to trial some of Antoine's Gumbo but I'll admit without all the additional spices to add this was a little bland for me. With the addition of okra which I find slimey this wasn't for me and I didn't end up finishing it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbKN1dtJJAXIpxlI-ak3SV-SbCOBSczaqlXKOylPb1gaO6fbT69yKSNMcDQREzvG-NL_raYnKWsY9VT0emdDTdJLL_4_vjumcpF0gHSpceeponKrvFoSmIf7v480c2xjT1Q2JZejeWgP7/s1600/IMG_4366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbKN1dtJJAXIpxlI-ak3SV-SbCOBSczaqlXKOylPb1gaO6fbT69yKSNMcDQREzvG-NL_raYnKWsY9VT0emdDTdJLL_4_vjumcpF0gHSpceeponKrvFoSmIf7v480c2xjT1Q2JZejeWgP7/s640/IMG_4366.JPG" width="640" /></a></div>
<br />
Open courtyards and beer gardens are everywhere in New Orleans, much like they are from where I came from in Australia. Live music is everywhere along with cold beer and excellent drinking snacks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPUx34ygb_qf_-IAMOMrE4XGldUu9E2jbuL56q2SMlKAetgNze5i77acGYjg0tBLMsHXl6eRMQRbLNwcdNtfwNYrvij4peQElhmwTtzsjGLh1B8eT3MiNDwzFe-vAlPer2MDMcx_k-3I4/s1600/IMG_4370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPUx34ygb_qf_-IAMOMrE4XGldUu9E2jbuL56q2SMlKAetgNze5i77acGYjg0tBLMsHXl6eRMQRbLNwcdNtfwNYrvij4peQElhmwTtzsjGLh1B8eT3MiNDwzFe-vAlPer2MDMcx_k-3I4/s640/IMG_4370.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Afterwards it was off to Cafe Remoulade which has a jaunty family friendly vibe and a long oyster bar for those who want to try local shellfish. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNvfp9A1a6dh1llehBlTaXpsabJaWnMo_XG7cPhn9-s1P8MLhYeutUWBH2nPBrzylbFNG6TDKpk4FFXz1OQgrROwnj15TfeEmgVT9Jbxx7ZEp2WAQnpReuK_6mfTy8wca6azxGv-FI-W0/s1600/IMG_4368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNvfp9A1a6dh1llehBlTaXpsabJaWnMo_XG7cPhn9-s1P8MLhYeutUWBH2nPBrzylbFNG6TDKpk4FFXz1OQgrROwnj15TfeEmgVT9Jbxx7ZEp2WAQnpReuK_6mfTy8wca6azxGv-FI-W0/s640/IMG_4368.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Shrimp and turtle soup are next. As a fan of Victoriana I was very intrigued by Turtle Soup and this is one of the easiest markets to buy it in due to the proliferation of the local Snapping Turtle. This version is quite similar to gumbo and has a rich gravy to it. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsnJ0SIQD5UvNm5S06GEpP5xBjG-RmPggNgLvbWkLL9q3KQoSE4KconrzYy0z4aCWSOrF9L7I-RDVZpcczIvBUigO4OxeDi-1T4rr0ZoRul4Eh97TQqlEFmXBoXcZ4UqLPtMoqmW7epEJ/s1600/IMG_4365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsnJ0SIQD5UvNm5S06GEpP5xBjG-RmPggNgLvbWkLL9q3KQoSE4KconrzYy0z4aCWSOrF9L7I-RDVZpcczIvBUigO4OxeDi-1T4rr0ZoRul4Eh97TQqlEFmXBoXcZ4UqLPtMoqmW7epEJ/s640/IMG_4365.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Next we went past Leah's Pralines where I picked up some butter / nut delights to take home to my team at work. Southern style pralines are rather like peanut brittle but where enough butter has been added to give it a soft creamy texture almost like cookie icing. My only critique would be that the use of soft toffee and pecans lacks the snap of nut brittles I so enjoy. Nonetheless it makes a great gift for co-workers.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyXjmstr-wXlM4CiEJsqlSvMMhvmzFhNtTUB413stIueI1fgiNj-9-aptK-0koGClp4IqN-ppZsrbiikv-k1sRMBDrEssWSTWq4tpmMQcelOPvAlSZ9B5T5-p-CVYzeCZIVHWppwn1c-k/s1600/IMG_4373.JPG" imageanchor="1" style="align: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyXjmstr-wXlM4CiEJsqlSvMMhvmzFhNtTUB413stIueI1fgiNj-9-aptK-0koGClp4IqN-ppZsrbiikv-k1sRMBDrEssWSTWq4tpmMQcelOPvAlSZ9B5T5-p-CVYzeCZIVHWppwn1c-k/s640/IMG_4373.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Our last stop is Arnaud's where we tour a quaint English conservatory style dining room that reminds me of the old department store queens for ladies who lunch. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNOTnX3Zh5t7IXz9nodO88MIWWBxPZ9CWmyEN4ObKIXrzdptHQDZMasqh4A7oZsD_1qsFzLvHWeEiAd1whBkAbxbPA9agHFN42YJ5ElIk2hxwXwt32cOD2W2VG275cC_TYFUbF8CFNdP0/s1600/IMG_4380.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNOTnX3Zh5t7IXz9nodO88MIWWBxPZ9CWmyEN4ObKIXrzdptHQDZMasqh4A7oZsD_1qsFzLvHWeEiAd1whBkAbxbPA9agHFN42YJ5ElIk2hxwXwt32cOD2W2VG275cC_TYFUbF8CFNdP0/s320/IMG_4380.JPG" width="213" /></a></div>
<br />
We don't stop for food here but instead tour the <a href="https://www.arnaudsrestaurant.com/about/mardi-gras-museum/">Mardi Gras Museum</a> upstairs in the restaurant which is a sight to be seen!<br />
<br />
<span style="text-align: center;">The mseum contains Mardi Gras artifacts all accumulated by Germaine Wells, the daughter of the original Arnaud. She was an ambitious socialite who seems to have been indulged by her friends and community. </span><br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">Intent on winning the most Mardi Gras crowns she reigned over 22 annual Mardi Gras Balls. While the costumes are amazing and the collection is worth a stop the pictures get increasingly bizarre over time. From debutante teen to middle aged woman the costumes and makeup scene being age appropriate long into the display. </span><br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">Worth a stop though particularly if you're in town for Mardi Gras. </span><br />
<span style="text-align: center;"><br /></span>
<div class="separator" style="clear: both; text-align: left;">
All in all the the food tour was excellent and well worth the cost. Due to the enthusiastic guide and long itinerary we actually ran a little over time and you wouldn't want to put another event back to back with the tour just in case. There was a reasonable amount of walking but it was all slow paced and flat, people with mobility issues would easily be able to enjoy.</div>
<h4 style="clear: both; text-align: left;">
<br /><br />New Orleans Culinary History Tour</h4>
<div>
https://noculinarytours.com/</div>
<div>
<br /></div>
<div>
Food and history walking tour, adults only recommended</div>
<div>
<br /></div>
<iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d13827.037013151363!2d-90.07315786752366!3d29.957602710621984!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x8620a611ec349e7f%3A0x98bd3bbdbdb2223a!2sFrench+Quarter%2C+New+Orleans%2C+LA!5e0!3m2!1sen!2sus!4v1485629162218" width="600" height="450" frameborder="0" style="border:0" allowfullscreen></iframe>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com2tag:blogger.com,1999:blog-2981045208524535363.post-28448098306553588992017-01-08T20:38:00.000-08:002017-01-08T20:38:01.783-08:00Review: Nana Ramen, Brooklyn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHgOf6fGt6b6h4Ypwn-L3crGyePVAwWd03T5uK08I8plg2fuOIPw_DmRW-Nk8JorMq-4iyGCjhkiD1zetALQHD1Fkcw3C_cPc3YifWNGuchjFaGWQepa7PVkOXtQLHCvuTiQWmWHzk9tv/s1600/IMG_20170108_144455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHgOf6fGt6b6h4Ypwn-L3crGyePVAwWd03T5uK08I8plg2fuOIPw_DmRW-Nk8JorMq-4iyGCjhkiD1zetALQHD1Fkcw3C_cPc3YifWNGuchjFaGWQepa7PVkOXtQLHCvuTiQWmWHzk9tv/s640/IMG_20170108_144455.jpg" width="640" /></a><br />
<br />
Well it's been snowing up a serious storm in NYC this week so we were happy to hear the latest chapter in the Brooklyn gentrification odyssey is an authentic ramen restaurant in Bed Stuy.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTGHpzMhL34whNdho5d7hgUmvyISd0gcnXmaZwJ7LBxcx3RfzJ_Ka6nMhiz3xxF1BQ-anBhTMppi48sMTE1LavP6Cbom0yvc8slvqCGSiU3h1fA4MrlSyWNKTGVdA31IlFfY498o7A6rC/s1600/IMG_20170108_141206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTGHpzMhL34whNdho5d7hgUmvyISd0gcnXmaZwJ7LBxcx3RfzJ_Ka6nMhiz3xxF1BQ-anBhTMppi48sMTE1LavP6Cbom0yvc8slvqCGSiU3h1fA4MrlSyWNKTGVdA31IlFfY498o7A6rC/s640/IMG_20170108_141206.jpg" width="640" /></a><br />
<br />
Nana Ramen lovingly blends authentic fresh noodles and tonkotsu broth with Brooklyn filament bulbs and hipster beards with great results and I'm pretty sure we'll be regulars from here on out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS-pcVOZcz0im4P6PIiVtFwYDEQwJHjZPBYJELxQGG0aw-itGzBzuHuVG2E_woPgjbXTZoYeSpdK0QMhElqj4UjsmBUIdHC7hekXGcmFagYjpakAqzy-vxQVHU7RopzOCWsukZdblyEVU/s1600/IMG_20170108_135901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS-pcVOZcz0im4P6PIiVtFwYDEQwJHjZPBYJELxQGG0aw-itGzBzuHuVG2E_woPgjbXTZoYeSpdK0QMhElqj4UjsmBUIdHC7hekXGcmFagYjpakAqzy-vxQVHU7RopzOCWsukZdblyEVU/s640/IMG_20170108_135901.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chicken Karaage $7USD </b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This is an excellent rendition of a ramen house staple. The chicken is juicy and the batter is light and lacks any trace of oil. The pieces are well sized to really maximise on the delicious sesame karaage batter as well. Served simply with a spicy mayo sauce and lemon slice. The serving size is actually a little larger than pictured, we couldn't help ourselves on arrival and ate two pieces before we remembered to take photos. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU5JPRNkJ_6mbksIF4XOAw4BDJ47xQ05kXpjq0H_aWAwoKf_pnXAXDfCW-X2MokwnaEeZKb6EMydl92qHfgyzCsIUP05V2ctSuSzK1ygIA8v6PfQsPFqD3Ehm_6tze96n7jLCoctkxfeC/s1600/IMG_20170108_140202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU5JPRNkJ_6mbksIF4XOAw4BDJ47xQ05kXpjq0H_aWAwoKf_pnXAXDfCW-X2MokwnaEeZKb6EMydl92qHfgyzCsIUP05V2ctSuSzK1ygIA8v6PfQsPFqD3Ehm_6tze96n7jLCoctkxfeC/s640/IMG_20170108_140202.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="text-align: center;">
<b>Agedashi Tofu $7USD </b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I really liked the presentation of 4 squares each with traditional<i> agedashi</i> toppings on them (ginger and daikon, scallions, seaweed and <i>katsuoboshi)</i>, you could easily combine on a single piece if that was more to your style. The coating was light and the frying didn't make the dish too heavy, the real star though is the broth which is a fantastic sweet soy broth. My only wish is that this had been silken tofu rather than cotton tofu but well ... you can't have everything for $7 in the back streets of Brooklyn!</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-wYXS6y7QVoH3EoY8am0PNFv9WZy_ULB_AtX79V0Sls7ii18wzxclvYyStORUX6jizQBOBBNyGsXjm3pVSS03ewTZJA_Bb56WcnLP0YpEb9_8MxyHjcNslyP8Ui2vxMkbeVeyiXM67f1/s1600/IMG_20170108_140812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-wYXS6y7QVoH3EoY8am0PNFv9WZy_ULB_AtX79V0Sls7ii18wzxclvYyStORUX6jizQBOBBNyGsXjm3pVSS03ewTZJA_Bb56WcnLP0YpEb9_8MxyHjcNslyP8Ui2vxMkbeVeyiXM67f1/s640/IMG_20170108_140812.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Spicy Miso Ramen $13USD</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Built on a tonkotsu base with thinner style noodles this dish comes with egg, scallion corn and chashu pork. The spicy mix is interesting and deviates slightly from a traditional Japanese mix but is nonetheless delicious particularly with the creamy tonkotsu. The chashu is particularly excellent tightly rolled and well seasoned. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR9sSo5jzJZKBBrwnVAbNjnudExGQNgHwOspuFw4OkqqQqjgYT1_UoL3YG9rVgIS1MJw5wujF-XourF3BirYc5g1MwEpQSiQZ8gh8RXUuEd6x6sDxPO3YDWAYUPKYpsXHgYY0PX7aBYq7/s1600/IMG_20170108_141750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR9sSo5jzJZKBBrwnVAbNjnudExGQNgHwOspuFw4OkqqQqjgYT1_UoL3YG9rVgIS1MJw5wujF-XourF3BirYc5g1MwEpQSiQZ8gh8RXUuEd6x6sDxPO3YDWAYUPKYpsXHgYY0PX7aBYq7/s640/IMG_20170108_141750.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Black Tonkotsu $13USD</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Black garlic oil tonkotsu is an unusual ramen to appear on menus particularly in the US so I was very intrigued and boy did they deliver. Thick fresh chewy noodles are in a super creamy tonkotsu broth topped with a healthy splash of roasted garlic oil. I ordered mine with extra egg and fresh bamboo shoots. This was the perfect dose of warm soup belly in the NY winter weather. My only complaint is that the bowl could have used more soup, but since this is an option for ordering then I will just get a larger serving in the future. </div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86cEYCy_3ZecoXzq8Pkcx5VJeo7Q_gQAHK-CwXzEN_GBqza5ImEmVQEgCXANV-TsC7riydYlzF1pLqwAQwPt5T5BxL9CoyhvKHrwcYSiytnIGfd3eZ4y6dqjOHqiUNtwYv6UyNYJxd2n4/s1600/IMG_20170108_144510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86cEYCy_3ZecoXzq8Pkcx5VJeo7Q_gQAHK-CwXzEN_GBqza5ImEmVQEgCXANV-TsC7riydYlzF1pLqwAQwPt5T5BxL9CoyhvKHrwcYSiytnIGfd3eZ4y6dqjOHqiUNtwYv6UyNYJxd2n4/s640/IMG_20170108_144510.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I'm super excited by the arrival of this business in walking distance of my house and will be definitely eating my way through the menu. They have a tan-tan-men which is my all time favourite and a curry ramen as well as a Tokyo style shoyu with tsukune that has me intrigued. For appetizers there are home made gyoza and takoyaki amongst others to explore. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Like any new food business in Brooklyn Nana Ramen is currently being loved to death by the local hipsters so expect to wait for a while or go at unusual times. Our plan of going for a walk in the snow when most people were hiding inside paid off and we immediately got a table. Service is friendly but basic, cash only so stock up on the way. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<h4 style="text-align: left;">
Nana Ramen</h4>
<div style="text-align: left;">
https://www.facebook.com/nanaramen/</div>
<div style="text-align: left;">
<br /></div>
330 Malcolm X Blvd<br />
<div>
Brooklyn, New York 11211</div>
<div>
<br />
Authentic ramen in Brooklyn, simple but definitely worth a stop<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
</div>
<iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3470.6409137102874!2d-98.6165261855398!3d29.555949948439032!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x865c66ffdb8b0ca5%3A0x839ad94998121317!2sNama+Ramen!5e0!3m2!1sen!2sus!4v1483936658013" width="600" height="450" frameborder="0" style="border:0" allowfullscreen></iframe>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com3tag:blogger.com,1999:blog-2981045208524535363.post-37867770735214106542016-12-06T13:38:00.002-08:002017-01-08T20:43:21.836-08:00Recipe: Bacon Brussel SproutsI recently discovered the reason I never ate brussel sprouts as a child - both my parents hated them! Well the days of limp boiled brussel sprouts are over, here's a way to get anyone to love them again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrtIZ5oy7LppXGivCht5z0aFEHulCroeKxgQVSvEcR8tuvORDN9Q9uT-kUlDiyIVtWoYXY3Mkxjvrb-eZx-JulPOYJXZS1CUvgQVTDiSjoL7tVOtkH9Y5fvRgha90b8ahGgvWa5ca-Um6/s1600/IMG_20150130_203550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrtIZ5oy7LppXGivCht5z0aFEHulCroeKxgQVSvEcR8tuvORDN9Q9uT-kUlDiyIVtWoYXY3Mkxjvrb-eZx-JulPOYJXZS1CUvgQVTDiSjoL7tVOtkH9Y5fvRgha90b8ahGgvWa5ca-Um6/s640/IMG_20150130_203550.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h4 style="clear: both; text-align: left;">
Bacon Brussel Sprouts</h4>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 lb brussel sprouts</div>
<div class="separator" style="clear: both; text-align: left;">
Water to boil</div>
<div class="separator" style="clear: both; text-align: left;">
1 pinch salt</div>
<div class="separator" style="clear: both; text-align: left;">
3 rashers bacon</div>
<div class="separator" style="clear: both; text-align: left;">
1 glove garlic</div>
<div class="separator" style="clear: both; text-align: left;">
2 tbpsn grated Parmesan cheese</div>
<br />
<h4>
Method</h4>
<div>
<ul>
<li>In a large pot boil water with salt and add the Brussel sprouts</li>
<li>Boil the sprouts until a fork goes through softly then drain and leave to cool</li>
<li>Dice the bacon and add to a large frying pan</li>
<li>While the bacon is rendering cut the cooled brussel sprouts in to halves</li>
<li>Add the garlic to the bacon and stir</li>
<li>Try to keep the flat cuts against the pan and caramelise the vegetables</li>
<li>The sprout should be done when they are browned on the outside</li>
<li>Move to a large bowl and sprinkle with Parmesan</li>
</ul>
</div>
<br />
<br />Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com4tag:blogger.com,1999:blog-2981045208524535363.post-21816393102181350202016-11-12T13:52:00.001-08:002016-11-12T13:54:05.733-08:00Review: Xi'an Famous Foods, East Village NYC<div class="separator" style="clear: both; text-align: left;">
One surprise that hit us when we moved to the Bay Area was how Americanised a lot of the Asian food was. After moving to NYC we found a heavenly array of very authentic and reasonably priced Asian foods. Xi'an Famous Foods offers one of the things I missed most about home - reasonably priced hand pulled noodles. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5gaEV0N5tMCy3Bg1aLB9hvJhnXdry0zirXrJnKhpnkb8_BaTy1EtexDFdKDwPk8K-WHTiGmFWGEa5iCA9-P0Gq165T4lmk_8MOg7C4RibLHR0LWEAG-WED-Lz-Q32DsvzUQIMuCJVF2v/s1600/IMG_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5gaEV0N5tMCy3Bg1aLB9hvJhnXdry0zirXrJnKhpnkb8_BaTy1EtexDFdKDwPk8K-WHTiGmFWGEa5iCA9-P0Gq165T4lmk_8MOg7C4RibLHR0LWEAG-WED-Lz-Q32DsvzUQIMuCJVF2v/s640/IMG_1444.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Xi'an Famous Foods has several restaurants in Manhattan and Brooklyn but I tend to favour their restaurant in the East Village since it's close to a number of businesses I frequent and around the corner from a delightful Italian cake shop (more on that later).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The food is decidedly cheap and cheerful but delicious spicy Western Chinese food. The noodles are all made on site and if you're lucky you can catch glimpses of the cooks making them. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjUrM9Acya38w4N5oIIjNo5tNwsoGdVLDmRX1qX03H2T7jYFia7MdZKvvb1LJHuBseiQJ7_8Wz4kaf66vJSetvI_ZpkFJRsKWxOFXTAWV9E70XnUIfPb_SFpj3DMZqbP7qiEUd4Eode6I/s1600/IMG_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjUrM9Acya38w4N5oIIjNo5tNwsoGdVLDmRX1qX03H2T7jYFia7MdZKvvb1LJHuBseiQJ7_8Wz4kaf66vJSetvI_ZpkFJRsKWxOFXTAWV9E70XnUIfPb_SFpj3DMZqbP7qiEUd4Eode6I/s640/IMG_1442.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Being Manhattan the restaurant is reasonably small and New Yorkers have no patience for those who lose them a New York Minute. Be prepared to order if you step in line, don't take a seat until you get your food, clean up your own station and be prepared to get up as soon as you've finished. Those who do not follow the unwritten rules will get passive aggressive interruptions by people waiting to eat. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjY1Pdv3OBde2IytfFRt8MFQuRd1kxzi2KEwjcc48L4qXnkhDFwaBuJvrHZ9SH_8NXGjOcHXnXMxWwwwGKmRT7DNPNoUzmK8KnPxGluXIuCFBQ-_7dDHNb8SkTZxsIictPLLFE2ps3ofK/s1600/IMG_1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjY1Pdv3OBde2IytfFRt8MFQuRd1kxzi2KEwjcc48L4qXnkhDFwaBuJvrHZ9SH_8NXGjOcHXnXMxWwwwGKmRT7DNPNoUzmK8KnPxGluXIuCFBQ-_7dDHNb8SkTZxsIictPLLFE2ps3ofK/s640/IMG_1437.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Spicy and Tingly Beef Hand Ripped Noodles $7.50USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Chewy delicious hand ripped noodles are stir fried in a numbing chili spicy oil that is not for the feint hearted. Try the mild first before attempting hotter! The noodles are served with vegetables and fatty meat.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NFQ5xc4u-QUekSRL5IlO8A-1ne1odQOFDww2X25v1mnkyCeQFX3tCRxNevoVYylRhWEeqQDxAU9NRHy5PYvPTTWj1ABLWdPczOqC5jH8c5uIQeYxlp0Mq9QxvULhU-ZgVNrhzmu5Yojg/s1600/IMG_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NFQ5xc4u-QUekSRL5IlO8A-1ne1odQOFDww2X25v1mnkyCeQFX3tCRxNevoVYylRhWEeqQDxAU9NRHy5PYvPTTWj1ABLWdPczOqC5jH8c5uIQeYxlp0Mq9QxvULhU-ZgVNrhzmu5Yojg/s640/IMG_1439.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b>Spicy Cumin Lamb Hand Ripped Noodles $8.25USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Spicy Cumin Lamb Burger $4</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Both the lamb noodles and the lamb burger contain a cumin drenched dry lamb with vegetables. The burger is on a mantou style bun grilled on a flat top until crispy. The noodles are stir fried with more of the cumin, vegetables and chili oil. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATtRb-3FiwIcgupKkQ_5dQPY9r-jipu2Eb04faErmsyTJqmCTTFNKP5PSo3QlvviUuFsifB2ACRN8LT951Laj-6VLLlI-dABRtHPN4_7SWM-o3G4NlyaTAm0rlAVRXvk8J1Nap6NhVXxK/s1600/IMG_20160715_191641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATtRb-3FiwIcgupKkQ_5dQPY9r-jipu2Eb04faErmsyTJqmCTTFNKP5PSo3QlvviUuFsifB2ACRN8LT951Laj-6VLLlI-dABRtHPN4_7SWM-o3G4NlyaTAm0rlAVRXvk8J1Nap6NhVXxK/s640/IMG_20160715_191641.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Mount Qi Pork Hand Pulled Noodles $7.00USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Pork Zha Jiang Hand Ripped Noodles $7.00USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Spicy and Sour Lamb Dumpings $7.00USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
The Mount Qi pork is cubes of pork belly grilled with noodles and a slightly less spicy sauce. The Zha Jiang noodles feature ground pork fried in an umame soy bean sauce, deeelicious! The spicy and sour lamb dumplings are stuffed with a ground lamb filling and served with vinegar and soy.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh837jPhvKUwqe61Ie4inzbCM2hgKKCickX4lM95nHwKv1EcUX4rRSXQJq_czb-6sGAqeKf7fTNab_E4BkLWoG3vZlM6UNXRAEjm-gX_mPk2tnSKj8my0VPtvhn86taTgJMNpJqdCUJdVpq/s1600/IMG_20160621_191003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh837jPhvKUwqe61Ie4inzbCM2hgKKCickX4lM95nHwKv1EcUX4rRSXQJq_czb-6sGAqeKf7fTNab_E4BkLWoG3vZlM6UNXRAEjm-gX_mPk2tnSKj8my0VPtvhn86taTgJMNpJqdCUJdVpq/s640/IMG_20160621_191003.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Close up of <b>Pork Zha Jiang Hand Ripped Noodles $7.00USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
This is easily my favourite dish on their menu and reminds me of a dry tantanmen without the sesame. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Go in expecting exactly what it is - a cheap limited menu of food made extraordinarily well. Not pictured are the noodle soup versions of each dish. Everything they make is excellent. Make sure to eat in, the delicate nature of the noodles does not survive delivery or a walk home. Cold drinks are available like Chinese teas and Coke products. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I really rather wished they offered condiments,, I keep wanting black vinegar to cut through the oil. Also the chopsticks they use leave a lot to be desired and if you're willing to endure the odd looks of your fellow diners I would recommend bringing some of your own from another restaurant or home. Still this is one of my favourite cheap food desinations in NYC, try it out.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<h4 style="clear: both; text-align: left;">
Xi’an Famous Foods</h4>
<div>
<a href="http://xianfoods.com/menu/">http://xianfoods.com/menu/</a></div>
<div>
<br /></div>
<div>
81 St Marks Pl</div>
<div>
<div>
New York, NY 10003</div>
<div>
Ph: (212) 786-2068</div>
</div>
<div>
<br /></div>
<div>
Cheap and cheerful artisan noodles, good for the spicy food lover</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m14!1m12!1m3!1d96753.77467349064!2d-74.0555422245694!3d40.72780163288454!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!5e0!3m2!1sen!2sus!4v1478987507618" style="border: 0;" width="600"></iframe>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com3tag:blogger.com,1999:blog-2981045208524535363.post-53263533311757271372016-11-02T12:03:00.001-07:002016-11-02T12:03:33.057-07:00Review: Yakitori Glad, Honolulu Hawaii<div class="separator" style="clear: both; text-align: left;">
If you've spent any serious time in Osaka you're bound to have ventured into a <a href="https://www.torikizoku.co.jp/">Torikizoku</a> "Restaurant 280" a yakitori specialty restaurant where everything from the beer to the bar snacks are a flat rate 280Y. Their cheap and cheerful booze laden atmosphere house some of my favourite travel memories so when we found a clone in Hawaii we just had to go. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNpK4NARN5fYpluronSXEdltba0YylpxHAjl1m3CsVcQktZQPhvCGhNk4zwlWuXef2Ve1vR-1e1eNeIWIAg9pkv5xegiQg5jNFzGEIwnsoKIJW5nfnF0KkPv_l1dfKYHtgDnIpwvuQ2zt/s1600/IMG_2218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNpK4NARN5fYpluronSXEdltba0YylpxHAjl1m3CsVcQktZQPhvCGhNk4zwlWuXef2Ve1vR-1e1eNeIWIAg9pkv5xegiQg5jNFzGEIwnsoKIJW5nfnF0KkPv_l1dfKYHtgDnIpwvuQ2zt/s640/IMG_2218.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Exchange rates and inflation have had their way but at $3.90USD for all items it's still a total bargain. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjKal3eou-RVJpBCxS6sGzslyMtRP6iB9CNQaooppNiKZ_Ry6dHzci6ARIEm__PWbJ9UkD7Ei6McXhJnTOsnP6M7w4ttvbVzbUdwlkOTZKyZwJnMDJNIRq5l6qc7fw7u8b2ByLNTJsbfJ/s1600/IMG_20160426_212430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjKal3eou-RVJpBCxS6sGzslyMtRP6iB9CNQaooppNiKZ_Ry6dHzci6ARIEm__PWbJ9UkD7Ei6McXhJnTOsnP6M7w4ttvbVzbUdwlkOTZKyZwJnMDJNIRq5l6qc7fw7u8b2ByLNTJsbfJ/s640/IMG_20160426_212430.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Other than the price it's almost identical to Torikizoku even down to the decor.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji18kio7N2jmc0vf0Y4PIz7RfF4wcaCvDljrEvjxOInMEqbKnEmRVnP7iZpvkmJyCv3vF58pja1oC_MZln2Kzw-9JcaM1qrpjelQH7hVH5QFiZ5qBMWFa5q1jn1jByWZ6BgjVnMi1vx0dS/s1600/IMG_2219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji18kio7N2jmc0vf0Y4PIz7RfF4wcaCvDljrEvjxOInMEqbKnEmRVnP7iZpvkmJyCv3vF58pja1oC_MZln2Kzw-9JcaM1qrpjelQH7hVH5QFiZ5qBMWFa5q1jn1jByWZ6BgjVnMi1vx0dS/s640/IMG_2219.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The menu is point and slur simple, perfect for too many beers. Various bits of chicken are skewered, grilled and topped with sticky BBQ sauces. Choose chicken skewers with salt <i>shio</i>, BBQ marinade <i>tare </i>or specialty<i> kushi-yaki</i> like wasabi beef, tongue or pork belly.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sdg7btYmL5Ltlp-16GsCKmalestIAyOrnFQ-LpK6KooCYLFWaNifETWv-cTJ_Wuphh87NQ7vYs_7RhrbcQD7VwuzABwpz_CcsqwAiSzzTwhCY_UDqA1SjdYjbzdBKS4K0WUw1z6DT8NL/s1600/IMG_20160426_213901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sdg7btYmL5Ltlp-16GsCKmalestIAyOrnFQ-LpK6KooCYLFWaNifETWv-cTJ_Wuphh87NQ7vYs_7RhrbcQD7VwuzABwpz_CcsqwAiSzzTwhCY_UDqA1SjdYjbzdBKS4K0WUw1z6DT8NL/s640/IMG_20160426_213901.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Beer $3.90USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Imported Sapporo and Kirin were available off the keg plus a number of other domestic beer options. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipi6XDtu1dX6JmvUwk1jmLzIyaSbSWPf3rxUci1Y66V6v0HHanm1a3BDbTi4x7mCwJjcvOoC-BcY7jm75fN3uByizkbFXj_omCqkM_oaWRGcEM2fbhuCxOp9p6Xj93QZf0rB3QPe81vn6s/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipi6XDtu1dX6JmvUwk1jmLzIyaSbSWPf3rxUci1Y66V6v0HHanm1a3BDbTi4x7mCwJjcvOoC-BcY7jm75fN3uByizkbFXj_omCqkM_oaWRGcEM2fbhuCxOp9p6Xj93QZf0rB3QPe81vn6s/s640/IMG_2222.JPG" width="426" /></a></div>
<br />
<div style="text-align: center;">
<b>Lychee and Grape Calpis Chuhai $3.90USD</b></div>
<div style="text-align: center;">
<br /></div>
Chuhai are alcoholic high balls common in bars in Japan. Usually sweet and reasonably low alcohol they're a sometimes safe bet when drinking rounds with salarymen if you wish to survive Japan's bar culture. Fizzy water, flavouring and <i>shochu</i> (white grain alcohol) are mixed and served long over ice. Add <a href="http://www.calpis.net/features/story/index.html">Calpis fermented yoghurt cordial</a> for a creamy delicious option.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUKf97XdOieT-htpE8edb0q-8e1zcaoxOfDTy_L7KgtkHxv0lzqys28zxQXTdlgd3e5iynk5prxFyxZlEEDZPtv6bR_RvUhK-toMOqB3I9napXNGBK8i7sOVbs6j7gj0wZx6fTRET2GA5/s1600/IMG_20160426_212917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUKf97XdOieT-htpE8edb0q-8e1zcaoxOfDTy_L7KgtkHxv0lzqys28zxQXTdlgd3e5iynk5prxFyxZlEEDZPtv6bR_RvUhK-toMOqB3I9napXNGBK8i7sOVbs6j7gj0wZx6fTRET2GA5/s640/IMG_20160426_212917.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tsukune okonomi style $3.90USD</b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ground chicken meatballs are threaded on a skewer grilled then topped with <i>okonomi </i>sauce, mayonnaise, shaved <i>katsuoboshi </i>and scallions. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6TgCAq53PhB2A4uDKUQpgjKqf2b40VuLoneIXOI0CaMLRf6I6DLfzhpPsLhhL6xKSj03BSyLQv7nNPBs9NrTlB4BXPIKPWFMGBVHc8DVhW7Fykoafx1p1Jz6B1VsVNkgYO1yG1dfKYS9/s1600/IMG_2228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6TgCAq53PhB2A4uDKUQpgjKqf2b40VuLoneIXOI0CaMLRf6I6DLfzhpPsLhhL6xKSj03BSyLQv7nNPBs9NrTlB4BXPIKPWFMGBVHc8DVhW7Fykoafx1p1Jz6B1VsVNkgYO1yG1dfKYS9/s640/IMG_2228.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br class="Apple-interchange-newline" />Momotare yaki $3.90USD </b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Chicken thigh and scallions slathered in a sweet BBQ sauce are grilled till crispy</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tsukune with cheese $3.90USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Ground chicken meatballs are threaded on a skewer grilled then topped with cheese slices</div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoSr2h7ONKmo_NXG-bu36UuVHBnUJucBdA_HO6mPeSvQLxqRmB1P1BgoRO8psJZh6ive8Py0UVRas28YZfaNjhLonyZHy-UFXNTnICfVYWvE1NgqYc8id3E5fO5wh2ZEa5grAzgtnyEGS/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoSr2h7ONKmo_NXG-bu36UuVHBnUJucBdA_HO6mPeSvQLxqRmB1P1BgoRO8psJZh6ive8Py0UVRas28YZfaNjhLonyZHy-UFXNTnICfVYWvE1NgqYc8id3E5fO5wh2ZEa5grAzgtnyEGS/s640/IMG_2233.JPG" width="640" /></a><br />
<br />
<div style="text-align: center;">
<b>Momo-mayo-tare $3.90USD</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Grilled chicken thigh with BBQ marinade and mayonnaise. </div>
<div style="text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzRqXrsHXulooi9Fn-jWgh-nV4lfE8F7L_Ulm9YJvihk_7db9ho6pVO3e7mXtPJQLro3x5Q1lLkoRV2X6YcawWs12SoepXWJPJZ8kuWFcD1aX8S3sn3K5VsbYjL5rrh_rZxg-rgNY1uGE/s1600/IMG_2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzRqXrsHXulooi9Fn-jWgh-nV4lfE8F7L_Ulm9YJvihk_7db9ho6pVO3e7mXtPJQLro3x5Q1lLkoRV2X6YcawWs12SoepXWJPJZ8kuWFcD1aX8S3sn3K5VsbYjL5rrh_rZxg-rgNY1uGE/s640/IMG_2227.JPG" width="640" /></a><br />
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Gyu-kushi $3.90USD</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Grilled beef skewer with scallions - delicious with beer!</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ5FKLxwP2jt62wZUR7-KVophrqhwycdLbnuwrxUgwiNXJS_bPbYaZW_1V6_4tND-AmIr9X_WV7pM2Kty0hQz2JBOK2zmsIfMB1Whm5p89BtxN2QRTVW-OonmsdkhOM7lB5_BtF9OJwzZ/s1600/IMG_2232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ5FKLxwP2jt62wZUR7-KVophrqhwycdLbnuwrxUgwiNXJS_bPbYaZW_1V6_4tND-AmIr9X_WV7pM2Kty0hQz2JBOK2zmsIfMB1Whm5p89BtxN2QRTVW-OonmsdkhOM7lB5_BtF9OJwzZ/s640/IMG_2232.JPG" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Renkon nikizume $3.90USD</b></div>
<br />
Slices of lotus root stuffed with ground chicken meat grilled to perfection. I love lotus root in everything, it's a very fancy looking root vegetable with a neutral taste that adds fiber and depth to many dishes. Fantastic with the super hot Japanese mustard provided.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigngs_3YnnSDYQZQaL3ZYGn3G3ugO4HVZh1zS33dboFgqnEGTsLGCDfcLZWPqmjKic8vkZGSqE7uA4IkFyZOrMTn1EuPRMBVmWXg9dEdpsOZ5H8w41seX1ar2efbtxH7qW-cTvD50mZA9v/s1600/IMG_2224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigngs_3YnnSDYQZQaL3ZYGn3G3ugO4HVZh1zS33dboFgqnEGTsLGCDfcLZWPqmjKic8vkZGSqE7uA4IkFyZOrMTn1EuPRMBVmWXg9dEdpsOZ5H8w41seX1ar2efbtxH7qW-cTvD50mZA9v/s640/IMG_2224.JPG" width="640" /></a><br />
<br />
<div style="text-align: center;">
<b>Hiya-yakko $3.90USD</b></div>
<br />
One of my favourite dishes particularly in warm weather. Cold silken tofu topped with ginger, soy sauce, <i>katsuoboshi </i>and scallions.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYFFzaDUQa_IzLoIFAlbgp5HnmdjMtYNnqgw5W9E8-5l0sVylVHekbPfbybIR2G65LoNtdpYRe1lS1A5oSLtdifQ3-86doRIyqs3qtMvjRi8i25RgMBol_hJQKOaHmet3CNqxig_jcmeS/s1600/IMG_2225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYFFzaDUQa_IzLoIFAlbgp5HnmdjMtYNnqgw5W9E8-5l0sVylVHekbPfbybIR2G65LoNtdpYRe1lS1A5oSLtdifQ3-86doRIyqs3qtMvjRi8i25RgMBol_hJQKOaHmet3CNqxig_jcmeS/s640/IMG_2225.JPG" width="640" /></a><br />
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>Vegetable salad $3.90USD</b></div>
<br />
All that meat and booze deserves a little greenery to finish it off. Fresh salad topped with a classic Japanese onion dressing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpfbFKPshlgWXUM7nPAsBAQ9gEZ7KrJGffhyphenhyphenQrWvsYqJ0X7HpxYysamq3dIcbHx__IcC1BOFsgFWmWSqR-NWBus68aN_0KiJOIeasO8SrWUowZx2NzpebeyPh_sUKmjJOARQSgSgMn5vN/s1600/IMG_2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpfbFKPshlgWXUM7nPAsBAQ9gEZ7KrJGffhyphenhyphenQrWvsYqJ0X7HpxYysamq3dIcbHx__IcC1BOFsgFWmWSqR-NWBus68aN_0KiJOIeasO8SrWUowZx2NzpebeyPh_sUKmjJOARQSgSgMn5vN/s640/IMG_2235.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Onigiri-yaki $3.90USD</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
The Japanese like to end a meal with white rice and I think it's a great way to cleanse the palette. White rice is formed into triangular rice balls, brushed with a little soy and then grilled until crispy. Neutral and chewy!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sesame balls $3.90USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I like to end on a sweet note and these fried sesame balls are one of my favourite desserts - gluten, dairy free and vegan! Sticky rice dough is filled with red bean paste, rolled in toasted sesame and deep fried to perfection</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Yakitori Glad is a great example of the skewers and too many drinks Osaka style eating. Great for groups and parties, you can order a little or a lot and have a great time. Service is fast casual bar style, don't expect a lot of niceties and if you're looking for sushi or large plates you came to the wrong place. If you, like I love a rowdy night out and a lot of small plates this is an excellent time for everyone. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h4>
Yakitori Glad</h4>
<div>
<br /></div>
http://yakitori-glad.com/<br />
<br />
766 Kapahulu Ave<br />
<div>
Honolulu, HI 96816</div>
<div>
<br />
<span class="_Xbe" style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 13px;"><br /></span>
Authentic Japanese bar and small plates grill<br />
Good for groups<br />
<br />
<br /></div>
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d14870.999215804037!2d-157.8143066!3d21.2813691!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x0%3A0xa1c7a2bd02e893e4!2sYakitori+Glad+Hawaii!5e0!3m2!1sen!2sus!4v1478113269307" style="border: 0;" width="600"></iframe>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com4tag:blogger.com,1999:blog-2981045208524535363.post-17862967144496268422016-10-05T17:30:00.000-07:002016-10-05T17:30:11.757-07:00Recipe: Bacon gochujangg tteokInspired by a similar dish served at Mok Bar in New York's Chelsea market this is an amazing fusion taste combination of smokey pork and sweet spicy <i>gochujangg</i> Korean chilli paste. This is an amazingly quick dish to prepare and absolutely wows.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zCbnTq5Ym5ZSkye5CvSFVfwsmRXofF-l7Kdp6vjqeCnvEV6T5M5tT1io3IBnnIX24S5SAhuPSNysTdUgDXYYum_QvWuFHrsN4kP_9zpVWVPXwP33I6D43EmPkzkHMRcOX7dBjb9PmQFj/s1600/IMG_2408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zCbnTq5Ym5ZSkye5CvSFVfwsmRXofF-l7Kdp6vjqeCnvEV6T5M5tT1io3IBnnIX24S5SAhuPSNysTdUgDXYYum_QvWuFHrsN4kP_9zpVWVPXwP33I6D43EmPkzkHMRcOX7dBjb9PmQFj/s640/IMG_2408.JPG" width="640" /></a></div>
<br />
<br />
<h4>
Bacon gochujangg tteok</h4>
<br />
4 rashers of bacon<br />
250g fresh Korean rice cakes (tteok)<br />
2 sprigs of Spring onion<br />
2 tbspns Gochujangg<br />
1/2 cup cabbage Kim Chi<br />
1 tspn sesame oil<br />
1 clove garlic<br />
1 tbspn grated ginger<br />
2 eggs<br />
<br />
Optional:<br />
1 tbspn black or balsamic vinegar<br />
2 tbspn Mirin<br />
<h3>
<br />Method</h3>
<br />
<br />
<ul>
<li>I buy <a href="https://korean-products.com/tag/jinmi-kimchi/">Jinmi Napa Cabbage Kim Chi</a> if local fresh products are not available</li>
<li>One of the best things about this dish is the toothy al dente texture the rice cakes take on in the bacon fat. For best effect use the <a href="http://www.maangchi.com/recipe/garaeddeok">flat disk style<i> garaetteok</i></a> rather than the tube<i> tteok </i>so that a greater surface area is fried.</li>
<li>Use a large flat pan with as much surface area as possible for frying. Dice the bacon into small pieces and fry until the fat has rendered into the pan.</li>
<li>You must use room temperature <i>tteok </i>for the crispy chewy fried texture to work, if you buy frozen rice cakes make sure to defrost before cooking.</li>
<li>Pour the rice cakes into the pan, try to maintain a single cake depth with as many rice cakes as possible touching the bottom of the pan.</li>
<li>Leave the rice cakes to turn slightly transparent before turning. Use an egg flip to turn the rice cakes, resist the urge to 'stir' them as this will activate the gluten and you are just as likely to end up with one sticky ball of rice cakes!</li>
<li>Start to fry the eggs sunny side up at this stage, this should ensure that your eggs are fried at the same time the rest of the dish is complete.</li>
<li>In a small bowl mix the <i>gochujang</i>, ginger, garlic and sesame oil plus 1 sprig of the spring onions diced.</li>
<li>Add the<i> gochujang </i>mixture and<i> kim chi </i>to the pot then mix until the rice cakes are well covered. Taste 1 cake for texture and taste.</li>
<li>Depending on the brands of gochujang and bacon you use this can be a quite salty dish. If desired add vinegar and Mirin until the dish is seasoned to your taste and cut through some of the salt and fat.</li>
<li>Turn the rice cakes off the heat and then serve in a flat bowls</li>
<li>Top with the fried eggs, remaining scallions (spring onions) and a sprinkling of sesame seeds.</li>
</ul>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com1tag:blogger.com,1999:blog-2981045208524535363.post-49735539819766852122016-10-02T14:31:00.003-07:002016-10-02T14:58:16.754-07:00Bali Steak and Seafood, Waikiki Hawaii<meta property="og:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT1QV2gsu2qOqYYKqW-x5lD1ynY3jCBpvDCyzVO2mt1UqiiLOJzv1cWxOhzW6lfL9pByEis2v_CSw_ZsbA8jTN7_T4IuGQY4StkX-UB3e3TvukDg3gCpQrNVR1KrG-kND2bOkFQyjtlj_/s640/IMG_2002.JPG" />
<div class="separator" style="clear: both; text-align: left;">
Nothing says date night to me like a steak dinner and it was time to celebrate our wedding anniversary in style. Arriving in our holiday in Oahu we decided to spend the first night in our resort taking advantage of sunset views over Waikiki beach. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_4knZ-kPvrhCi00tXHBYD4Maf86UjPeK4bzFnjqDK65KTR71KOMdIpfc0DMDo8sRX9huj7WBQKwkNtzgsili_DQpoVfMD3CVReXMfmdHARtxxuk-sbIVb14K0FYjwM6ABv-_Zc7kjdQp/s1600/20160422163513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_4knZ-kPvrhCi00tXHBYD4Maf86UjPeK4bzFnjqDK65KTR71KOMdIpfc0DMDo8sRX9huj7WBQKwkNtzgsili_DQpoVfMD3CVReXMfmdHARtxxuk-sbIVb14K0FYjwM6ABv-_Zc7kjdQp/s640/20160422163513.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The Bali Steak and Seafood Grill is part of the main beach resort and offers a decent high end steak house experience. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uMekVMwXa0CvQH_LfDTkIAohJJOvVjwLSZc03iVQsh6zEqxo1z5LqMpuSQsXyEhoB1tXSmsYTQc4V8ia8EpASlM8tBLxgBCwKitUaMuxq4bteO74pCga9vmAeo5FezS6PHbDSKA4SFdD/s1600/IMG_1980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uMekVMwXa0CvQH_LfDTkIAohJJOvVjwLSZc03iVQsh6zEqxo1z5LqMpuSQsXyEhoB1tXSmsYTQc4V8ia8EpASlM8tBLxgBCwKitUaMuxq4bteO74pCga9vmAeo5FezS6PHbDSKA4SFdD/s640/IMG_1980.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Being an American company you get the US dining experience meaning a host, sommelier and multiple wait staff who each have a single role. I find this rather jarring since it took several people to deliver my meal, none of whom had all the knowledge required for service. You cannot ask the water person about the wine and you cannot ask the person collecting your plates for a food request. Americans expect this behaviour though so the mixed origin tourist group have to make do.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3iyyXYFPNcCHSKcTlapxgaM9-VsGn4HnYNSZIQcxKpDSGCVSq-mlcegKTdT7gRAhtlSjdWO3CjZYFZiDMQoyPogD5ZP4bch_RWLEq6ytwa997J6lBVC0qNTo6ubN7R0WKAMbU7zLLFDz/s1600/IMG_1975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3iyyXYFPNcCHSKcTlapxgaM9-VsGn4HnYNSZIQcxKpDSGCVSq-mlcegKTdT7gRAhtlSjdWO3CjZYFZiDMQoyPogD5ZP4bch_RWLEq6ytwa997J6lBVC0qNTo6ubN7R0WKAMbU7zLLFDz/s640/IMG_1975.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5dmpnp8IoUHk7_BvJieOkBWt5wIhhk4cRMrdQbe2EYvEUzKWFN_G2k2m2Cs3OrnSW6zmlRG9qhps7CGJUp86s3JsSUtwwN2G42pk-sotZpf822iwwFbHjtJi_Ba40EeoFyd-TfQ2h38e/s1600/IMG_1977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF5dmpnp8IoUHk7_BvJieOkBWt5wIhhk4cRMrdQbe2EYvEUzKWFN_G2k2m2Cs3OrnSW6zmlRG9qhps7CGJUp86s3JsSUtwwN2G42pk-sotZpf822iwwFbHjtJi_Ba40EeoFyd-TfQ2h38e/s640/IMG_1977.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Old World Wine Flight $25USD</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We started with a wine flight of European wines. The price and size of the glasses was very decent making the cost very affordable when paced out over the course of a meal. Selections: Torres Pazo das Bruxas Albarino, Antinori Bramito del Cervo Chardonnay, Banfi Chianti Classico. You could definitely opt for higher price vintage wine but these were very drinkable with the food. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1pesNIbFahdj8Z_Gy7uIBsQTTjP5GOu5_s8Ua_Ct3B86zVjhXg5mNfPZdiizfDecbZXF5t4zEWJ2Uf51EnJdJnZZWVVRR4Biy8dN0bd_EQ2k6QaSCpQ5kRH5FtLdhH0tKIepHGUMeU38/s1600/IMG_1983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1pesNIbFahdj8Z_Gy7uIBsQTTjP5GOu5_s8Ua_Ct3B86zVjhXg5mNfPZdiizfDecbZXF5t4zEWJ2Uf51EnJdJnZZWVVRR4Biy8dN0bd_EQ2k6QaSCpQ5kRH5FtLdhH0tKIepHGUMeU38/s640/IMG_1983.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<b>Cheese and Charcuterie Board 5 selections for $40USD</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
One of my favourite ways to start a meal, perfect for low carb or gluten free diners. The real star of this board was actually the home made pickles which were so good we asked for extra. Otherwise featured Fennocchiona salami, Proscuitto di Parma, Point Reyes Blue, Cypress Grove Truffle Tremor and Morbier.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
They did not include anything sweet with the board so we had to ask for Honey to be brought. They did so willingly but hopefully they took the hint, Truffle Tremor + Honey is one of those truly symbiotic flavour combinations.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWoGS9ro7Royyey0emZXJMLhimYg2oRYjbGSEexlXy22DfsU0JGKvWxNXedgpkDQwgR5fDTERbEytUT4chp-OtH0MV2fySJqBMm5W51AYY2Rpg6KvtXSi0zg5ydj5EkVr2ZcBPGeEbzQc/s1600/IMG_1999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWoGS9ro7Royyey0emZXJMLhimYg2oRYjbGSEexlXy22DfsU0JGKvWxNXedgpkDQwgR5fDTERbEytUT4chp-OtH0MV2fySJqBMm5W51AYY2Rpg6KvtXSi0zg5ydj5EkVr2ZcBPGeEbzQc/s640/IMG_1999.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<b>Market Harvest Salad $16USD</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
You need a little greens to cut through all that richness! We shared a side salad of romaine, tomatoes, beets and walnuts in a buttermilk dressing. </div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT1QV2gsu2qOqYYKqW-x5lD1ynY3jCBpvDCyzVO2mt1UqiiLOJzv1cWxOhzW6lfL9pByEis2v_CSw_ZsbA8jTN7_T4IuGQY4StkX-UB3e3TvukDg3gCpQrNVR1KrG-kND2bOkFQyjtlj_/s1600/IMG_2002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT1QV2gsu2qOqYYKqW-x5lD1ynY3jCBpvDCyzVO2mt1UqiiLOJzv1cWxOhzW6lfL9pByEis2v_CSw_ZsbA8jTN7_T4IuGQY4StkX-UB3e3TvukDg3gCpQrNVR1KrG-kND2bOkFQyjtlj_/s640/IMG_2002.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Petite filet ($52USD) with lobster tail ($24USD), clarified butter and Bearnaise sauce</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Go on girl, get the lobster! This was our anniversary vacation and this is one of my all time favourite celebration meals. The Bearnaise was excellent and the clarified butter purely transparent. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My only sadness was that none of the meal seemed to be locally sourced which felt like a missed opportunity given the Pacific location. I suspect the American audience expects well known East Coast favourites that require cold water. It would have been better if they had used a warm water seafood like slipper lobster or jumbo prawns.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWttp-lNVRkk90lHv2Ppki5mdJRu4cqnPon8Rz69xN9_ekU1cecGMC_Rugk0AJO_9YQovR_4DThQ6T_cANiO1kBdCvQkNtl1Gx8NgyFkzq-gzwaWbbUdyhetmVhvDNIlUzUjK_kkQEwjj/s1600/20160422214915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWttp-lNVRkk90lHv2Ppki5mdJRu4cqnPon8Rz69xN9_ekU1cecGMC_Rugk0AJO_9YQovR_4DThQ6T_cANiO1kBdCvQkNtl1Gx8NgyFkzq-gzwaWbbUdyhetmVhvDNIlUzUjK_kkQEwjj/s640/20160422214915.JPG" width="640" /></a></div>
<br />
Every <a href="http://www.hiltonhawaiianvillage.com/resort-experiences/entertainment-and-events">Friday night the hotel puts on fireworks</a> over Waikiki beach, the Bali grill offers VIP viewing from the terrace up close and personal with the fireworks cannons. For those on a more budget level holiday the fireworks can be seen from the public beach free of charge.<br />
<br />
<h4>
Bali Steak and Seafood</h4>
<div>
<br /></div>
http://www.hiltonhawaiianvillage.com/dining/bali-steak-and-seafood<br />
<br />
Hilton Hawaiian Village Waikiki Beach Resort<br />
2005 Kalia Rd<br />
Honolulu, HI 96815<br />
<br />
<br />
High end grill and steakhouse<br />
Date night experience less comfortable for children<br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d14870.943925569296!2d-157.838473!3d21.281916!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x0%3A0x16c5b8195512c005!2sBali+Steak+%26+Seafood!5e0!3m2!1sen!2sus!4v1475442723251" style="border: 0;" width="600"></iframe>Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com3tag:blogger.com,1999:blog-2981045208524535363.post-87059307931994448982016-09-25T19:10:00.003-07:002016-10-02T14:57:36.460-07:00Review: Haleiwa Joe's, Oahu Hawaii<meta property="og:image" content="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0bEZCq-u3A0eIeyCMDvw4DUCY9NSYkGBsbYz7NUaUBIQAMzldRchPF-gdsUsRMN6oqVaxWMgn736jD9QWuJFCMPkAptnzEpP2T4TmkxDL2yynIax-Z31ufcTMr88tJSeelayuydTloCj/s1600/IMG_2076.JPG" />
<div class="separator" style="clear: both; text-align: left;">
We took an amazing day trip away from Waikiki to the <a href="http://www.valley-of-the-temples.com/">Valley of the Temples</a> on Oahu, a multifaith place of serenity with a large cemetery and multiple places of worship. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRHSGM5q6PaKkoR88zVI2Skci7nGISHz9lcohtzpkdJZPXzCmyrcIdiIUly2TiUT57Mb3qCJAbJsw7r4Kv7IXv1dCzKKqeBXgZPhSi8Dzdlm0ZS2AsjHK7dQBsfzY-i_m0iJ2gTIzir5r/s1600/20160424142419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRHSGM5q6PaKkoR88zVI2Skci7nGISHz9lcohtzpkdJZPXzCmyrcIdiIUly2TiUT57Mb3qCJAbJsw7r4Kv7IXv1dCzKKqeBXgZPhSi8Dzdlm0ZS2AsjHK7dQBsfzY-i_m0iJ2gTIzir5r/s640/20160424142419.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I was there primarily to see the <a href="http://www.byodo-in.com/">Byodo-in Temple</a> which is a replica of a Buddhist temple in Uji Japan. Set amidst the foggy rainforest mountains of Oahu this is a place of beauty and tranquility worth hiring a car to visit. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
After a morning visit to the temple we were fired up for a big lunch, some searches on Yelp and we found ourselves directed to Haleiwa Joe's a popular brunch eatery with locals. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO4TBk6gmqFYBuWjF_a8qRcEtQxS2Z0kFr8cYKMHf26xBaJqVwsyLSxJsUgz1J9d0p8xEj4NGOebgzqtPqXKHfbRjrpGhJYm4caQ72VnwVhYwOigAh7taXNLgTUF5CDhj9HGQhNl-R7-d/s1600/IMG_2078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO4TBk6gmqFYBuWjF_a8qRcEtQxS2Z0kFr8cYKMHf26xBaJqVwsyLSxJsUgz1J9d0p8xEj4NGOebgzqtPqXKHfbRjrpGhJYm4caQ72VnwVhYwOigAh7taXNLgTUF5CDhj9HGQhNl-R7-d/s640/IMG_2078.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The gorgeous views continued at the restaurant showing off the postcard worthy forests and mountains of Oahu. The rainforest nature makes this part of the island foggy and prone to showers so be mindful when wandering their gardens. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hodqbl2JO0f7HkXoqjl2rRXE5itdYgZ6-7yLdxNmwmsQpWUICzMzQ_MAaHBO8_DASTP-vGq0WtDQdkjLa4w9H6_1t4bn1yP1EZQB9TD_YuGkXkqOX1lCfcORTqDU2zXXaQFxMUtWjxI3/s1600/IMG_2081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hodqbl2JO0f7HkXoqjl2rRXE5itdYgZ6-7yLdxNmwmsQpWUICzMzQ_MAaHBO8_DASTP-vGq0WtDQdkjLa4w9H6_1t4bn1yP1EZQB9TD_YuGkXkqOX1lCfcORTqDU2zXXaQFxMUtWjxI3/s640/IMG_2081.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Despite coming at the end of the brunch shift the restaurant was still packed and the food regularly being replaced. The crowd is all locals and townies mostly celebrating birthdays and wedding anniversaries. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhsOZAGMUwaDFqSYRt9JjqtI9ONO-l0bJwSC2FRY15thOLNeiSVXufbZgSVf1saHKQezmktvEWGvKBI1_IWl1YcH5svgVRdXBVq2CzJAgvZ3pSRUOY7PqTSEwpyR_XDxA8uxueqLI2let/s1600/IMG_2083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhsOZAGMUwaDFqSYRt9JjqtI9ONO-l0bJwSC2FRY15thOLNeiSVXufbZgSVf1saHKQezmktvEWGvKBI1_IWl1YcH5svgVRdXBVq2CzJAgvZ3pSRUOY7PqTSEwpyR_XDxA8uxueqLI2let/s640/IMG_2083.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Haleiwa Joe's brunch is a buffet offering multiple hot and cold dishes, a carvery, an egg station and a salad bar. At <b>$26USD a head </b>this is a total steal. At night the restaurant turns to a la carte seafood but with a deal this good and a view that beautiful, it's worth heading out for lunch. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6i059tqJtRTUGAHa37SAyHXHfi5UGiVocTUzZFORlC3EAV8XarY5x0NJWZv4MjSjQdodqGdW-kAj5OJm5CDuxZjnI1lmbVcIGLvujtuAPWkEOl4duG-1vU2P2KG0r3N8G0wmiIP6deVo6/s1600/IMG_2082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6i059tqJtRTUGAHa37SAyHXHfi5UGiVocTUzZFORlC3EAV8XarY5x0NJWZv4MjSjQdodqGdW-kAj5OJm5CDuxZjnI1lmbVcIGLvujtuAPWkEOl4duG-1vU2P2KG0r3N8G0wmiIP6deVo6/s640/IMG_2082.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUMf4VuRoPS4dZ1yPFcMCTVYnB5c3wISogWCAJlXlOVKIQWV1eonjzJpqzpO4K1Hf7lSXBo0JLMEhSGBSPAHCddjwKJU7Xtsorqm9hbAoqVUUEoC4P74AzolaPtOQzby1b4ueyrwHTx9_/s1600/IMG_2075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUMf4VuRoPS4dZ1yPFcMCTVYnB5c3wISogWCAJlXlOVKIQWV1eonjzJpqzpO4K1Hf7lSXBo0JLMEhSGBSPAHCddjwKJU7Xtsorqm9hbAoqVUUEoC4P74AzolaPtOQzby1b4ueyrwHTx9_/s640/IMG_2075.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Grilled breakfast favourites abound like sausage, chorizo, eggs, bacon, eggs Benedict and more. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0bEZCq-u3A0eIeyCMDvw4DUCY9NSYkGBsbYz7NUaUBIQAMzldRchPF-gdsUsRMN6oqVaxWMgn736jD9QWuJFCMPkAptnzEpP2T4TmkxDL2yynIax-Z31ufcTMr88tJSeelayuydTloCj/s1600/IMG_2076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0bEZCq-u3A0eIeyCMDvw4DUCY9NSYkGBsbYz7NUaUBIQAMzldRchPF-gdsUsRMN6oqVaxWMgn736jD9QWuJFCMPkAptnzEpP2T4TmkxDL2yynIax-Z31ufcTMr88tJSeelayuydTloCj/s640/IMG_2076.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Lunch food like this beef roast with horseradish cream and hand tossed salad with passionfruit (<i>lilikoi</i>) dressing were also available if eggs and bacon don't satisfy your midday meals. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1acu0uzG8NNns6PIJ9ahmGPZcx-nl5TPPE6n82x4sH8zNAANcE4nDo0lYKRJBTH3wcTiXuGeHbT85prBSJ4yObfoGTfBhzO0Q47jU3PLj5yQkpqmpwBW6fFUDpbjm-oHp530QMBmUuQG/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1acu0uzG8NNns6PIJ9ahmGPZcx-nl5TPPE6n82x4sH8zNAANcE4nDo0lYKRJBTH3wcTiXuGeHbT85prBSJ4yObfoGTfBhzO0Q47jU3PLj5yQkpqmpwBW6fFUDpbjm-oHp530QMBmUuQG/s640/IMG_2086.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
A huge range of breakfast pastries and desserts was on offer including mini muffins, danishes, tarts, scones, waffles and puddings. Cream, ice cream and some sauces was also available. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFelB4KftX7hSY2Mc4coAYJMExAD5Ag_h1RJ8F-q0zgkDrbwbZeUugWcg_WLc46xNn7Xbg2h-68yohiavsOOyH3Let1plV9wHPWs3aWJ-QLOaWqUfd_eOw-G4PDftebxSH3RcPNOGfR2x/s1600/IMG_2084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFelB4KftX7hSY2Mc4coAYJMExAD5Ag_h1RJ8F-q0zgkDrbwbZeUugWcg_WLc46xNn7Xbg2h-68yohiavsOOyH3Let1plV9wHPWs3aWJ-QLOaWqUfd_eOw-G4PDftebxSH3RcPNOGfR2x/s640/IMG_2084.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For the coeliacs and non wheat eaters there were options as well like this delicious coconut jelly with cream and blueberry compote. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The view alone is well worth a visit to Haleiwa Joe's as was the huge range of grilled meats and breakfast staples. For us this was a wonderful chance to get away from the other tourists and have a meal that felt a little more "normal". </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: center;">As well as the delicious food it looked like champagne toasts and tiki classic cocktails were in strong demand and bigger groups were getting very rambunctious... probably not the place if you like a quiet meal. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: center;"><br /></span></div>
<h4 style="clear: both; text-align: left;">
Haleiwa Joe's </h4>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
https://haleiwajoes.com/ </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
46-336 Haiku Rd<br />
<div>
Kaneohe, HI 96744<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
All you can eat brunch, family friendly with gorgeous views</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3714.378479584897!2d-157.81746338462384!3d21.41436357987726!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x7c006bad996b712b%3A0x2b2c0b0b36ff87d7!2sHaleiwa+Joe's!5e0!3m2!1sen!2sus!4v1474169961092" style="border: 0;" width="600"></iframe></div>
Amayahttp://www.blogger.com/profile/15991193772011120971noreply@blogger.com2