tag:blogger.com,1999:blog-11458731387674362172024-02-19T17:56:01.514+01:00guilty pleasuresgourmet sinner's confessionsUnknownnoreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1145873138767436217.post-3067551069585329182012-11-09T13:37:00.000+01:002013-01-08T16:28:43.023+01:00Apples under a cinnamon cloud<div style="text-align: center;">
<i> </i>I had this idea for an apple pie for a long time now. I wanted to make something similar to my mum's Pleśniak ("mould pie"), but was afraid that raw apples won't cook enough while baking.<br />
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I found <a href="http://alebabka.blogspot.com/2012/09/cynamonowa-beza-i-jabka-idealnie.html" target="_blank">this recipe</a> today and I'm determined to make it work for me :)</div>
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And I didn't have to go out to buy anything which obviously is a plus :)</div>
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Let's see how it went.<br />
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<b>Apples under a cinnamon cloud</b></div>
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<b>Ingredients</b></div>
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1-2 medium apples<b> </b>sliced<b><br /></b></div>
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<b> For the pastry:</b></div>
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<li><b> </b>200g flour</li>
<li>100g cold butter</li>
<li>50g powdered sugar</li>
<li>1 egg yolk</li>
<li>2 tbsp water</li>
<li>pinch of salt</li>
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<b>For the cream filling:</b><br />
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<li> 2 eggs</li>
<li>200g cream 30%</li>
<li>50g powdered sugar</li>
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<b>For the cinnamon cloud:</b><br />
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<li> 1 egg white</li>
<li>70g powdered sugar</li>
<li>1 teaspoon ground cinnamon</li>
<li>pinch of salt<b></b></li>
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<b>Cooking instructions</b></div>
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For the pastry - just put everything on a flat surface and knead together.<b> </b></div>
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<b>Remember NOT to throw the egg white away! </b></div>
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I did<b>. </b>I didn't read the recipe till the end - dumb me :)</div>
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It came together completely when I added water. Mine wasn't super cold as in the original recipe. I don't know if it is extremely important.</div>
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Then put the pastry in a round baking dish - remember to put some of the pastry on the sides of the dish.</div>
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Put in a fridge for 30 min.</div>
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Filling:</div>
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Mix eggs with sugar and the add cream. Mix.</div>
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Pour half on the pastry, put apple slices and cover them with the rest of filling.</div>
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It's pretty runny, but don't worry it will bake ok.</div>
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Apples: I sliced them pretty thin and covered with cinnamon sugar (1tbsp sugar + 1 teaspoon cinnamon).<br />
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Put in the oven (200*C) for 20 min. (or when the filling is set).</div>
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Cinnamon Cloud:</div>
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Whisk egg white with salt till stiff, add sugar and mix till combined. </div>
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Add cinnamon. Mix together.</div>
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After 20 minutes of baking, pour the cloud mix on the pie and bake for another 10 -15 min.<br />
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The cake isn't too sweet and cinnamon in the meringue smells and tastes incredible. You could substitute cinnamon with vanilla extract.</div>
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Bon Appétit!</div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-46046580860725670322012-11-06T14:19:00.000+01:002012-11-06T14:19:00.555+01:00Quick banana milkshake<div style="text-align: center;">
I wanted to bake a banana bread but my beloved husband ate half the bananas I bought.</div>
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And since I was left with only two bananas I made a simple banana milkshake.</div>
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I was inspired by <a href="http://smak-zdrowia.blogspot.com/2012/11/mleczny-napoj-bananowy.html" target="_blank">this recipe</a>, but changed the proportions a bit - I like thick milkshakes so the amount of milk is minimal in my drink.</div>
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<b>Quick banana milkshake</b></div>
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<b>Some facts:</b><br />
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<span class="rating"><b>My rating:</b> 8/10 </span><br />
<b>Prep time:</b> <span class="preptime"> 2 minutes</span><br />
<b>Cook time: </b><span class="cooktime">1 minutes</span><br />
<b>Total time:</b> <span class="duration"> 2-3 minutes </span>(told ya it's quick) :)<br />
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<b>Ingredients</b></div>
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<li>2 ripe bananas</li>
<li>250-300 ml milk (I used 3,2 % milk)</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/2 teapoon ground cinnamon </li>
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<b>Cooking instructions</b> <br />
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Cut or break bananas into smaller chunks and put in a bowl (food processor).</div>
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Add milk (you could add more milk, or some instant cocoa/coffee) and spices.</div>
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Blitz till everything is mixed and you can't see banana pieces.</div>
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I didn't blend it for such a time and as you can see, my milkshake still has banana spots here and there.</div>
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Don't add any sugar - bananas are sweet enough.</div>
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Bon Appétit!</div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-11225388773173760252012-11-03T13:55:00.000+01:002012-11-03T13:57:03.839+01:00Cheesy chicken bites<div style="text-align: center;">
Long time no see. I just realised that the posts that I queued didn't appear on the blog as I planned, so I'm saving them and will be posting from now on.</div>
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I didn't have much time to write posts and take pictures, but hopefully that time is behind me now.</div>
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I've been planning on making this dish for some time now.</div>
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My mum made this for me and my bro when we where in high school and I totally forgot about it till last week.</div>
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Hopefully, all goes well and the batter won't be too runny for the chicken bits - mum said to make it pretty thick so that it covers the chicken and holds to it while frying.</div>
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<b>Cheesy chicken bites </b></div>
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<b>Some facts:</b><br />
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<span class="rating"><b>My rating:</b> 8/10 </span><br />
<b>Prep time:</b> <span class="preptime"> 15 minutes</span><br />
<b>Cook time: </b><span class="cooktime">5-8 minutes</span><br />
<b>Total time:</b> <span class="duration"> 20-30 minutes </span><br />
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<b>Ingredients</b><br />
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<li> chicken breast (boneless, skinless)</li>
<li>1 tbsp flour</li>
<li>1 tbsp starch (potato flour)</li>
<li>1 egg</li>
<li>1-2 tbsp grated cheese</li>
<li>salt </li>
<li>pepper</li>
<li>water</li>
<li>oil </li>
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<b>Cooking instructions</b> <br />
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Cut chicken breast into bite sized chunks.<br />
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Season the chicken (salt, pepper) and set aside.<br />
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Mix flours with egg and cheese to get a thick batter.<br />
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The batter should be a bit thicker than the batter for pancakes.<br />
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You may season the batter as well (I didn't).<br />
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If you've got a lot of chicken to cover, just mix more of flours and cheese and add some water.<br />
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Heat the pan with vegetable oil - you don't have to deep fry the chicken but a considerable amount of oil will be needed.<br />
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Dunk the chicken pieces in the batter and then put in the cooking oil.<br />
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Fry till golden brown, fish out and put on a paper towel to drain the excess oil.<br />
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It's a great dish to serve hot on it's own, but I served it with potatoes and green salad.<br />
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Bon Appétit!</div>
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Have a very nice weekend!</div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-49095619277097125112012-07-07T14:47:00.000+02:002012-07-07T14:47:01.253+02:00Summer salad with rocket and grilled veggies<div class="hrecipe">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7PZ5VZfQP7mmD7VqlD-SarWRR5ut2MXYX2XuuLsoXa9aQmyREZ-XJ1Ld8n-NTb9rWKcRvA1tLprA6MAszKj9VJHu2RISrIVX1DO38n-1h2dmJSsRp-BtAZi-Gba4qZFM0mBgJe2uQzc/s1600/S7001397-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7PZ5VZfQP7mmD7VqlD-SarWRR5ut2MXYX2XuuLsoXa9aQmyREZ-XJ1Ld8n-NTb9rWKcRvA1tLprA6MAszKj9VJHu2RISrIVX1DO38n-1h2dmJSsRp-BtAZi-Gba4qZFM0mBgJe2uQzc/s400/S7001397-1.JPG" width="400" /></a></div>
This is my last summer's idea for a light dinner. I used an ordinary frying pan instead of a grilling pan and regretted it.<br />
Zucchini has some demonic powers of absorbing all oil from the pan. I had to drain the excess fat on paper towels.<br />
<br />
Apart from that, the salad is mighty simple and extremely tasty.<br />
I didn't use any sauce because the salad was moist enough for me.<br />
Garlic bread goes perfectly with this salad.</div>
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<a name='more'></a><br /></div>
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<b>Some fact</b>s: </div>
<div class="summary">
</div>
<b>Prep time: </b><span class="preptime">5-10 minutes</span><br />
<b>Cook time:</b> <span class="cooktime">15-20 minutes (or as long as you grill your veggies)</span><br />
<br />
<br />
<b>Ingredients</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHl_21nt84myl7tyaUUZokcvQ8zPXzZMjPXlqZsbbvnSE4ZzznnmJpusaGuv5w40ncYb1fz1jZdYNAvtb7jwStWPhgkDOoG5r5MbhYS-tn7_631LX3YAGwC_yu9uE5gQ1fmtGJffusCA/s1600/S7001401-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHl_21nt84myl7tyaUUZokcvQ8zPXzZMjPXlqZsbbvnSE4ZzznnmJpusaGuv5w40ncYb1fz1jZdYNAvtb7jwStWPhgkDOoG5r5MbhYS-tn7_631LX3YAGwC_yu9uE5gQ1fmtGJffusCA/s400/S7001401-1.JPG" width="400" /></a></div>
<ul>
<li class="ingredient" style="text-align: center;"> <span class="amount">1-2 cups</span> <span class="name">rocket (roquette)</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">2- 3 cups </span><span class="name">iceberg lettuce</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">1 </span> <span class="name">bell pepper</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">1</span> <span class="name">small zucchini</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">1 cup</span> <span class="name">green olives (stoned)</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">1-2</span> <span class="name">medium tomatoes</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">2</span> <span class="name">garlic cloves (minced)</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">2-3 slices</span> <span class="name">pancetta or bacon</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">to taste</span> <span class="name">salt and pepper</span><br />
</li>
<li class="ingredient" style="text-align: center;"> <span class="amount">1-2 tablespoons</span> <span class="name">all purpose spice</span><br />
</li>
</ul>
<b>Cooking Directions</b><br />
<br />
<div style="text-align: center;">
Wash and dry rocket. Shred iceberg lettuce. Mix both in a bowl.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br />
Slice or roughly chop zucchini. Sprinkle it with all purpose spice or salt and leave for a couple of minutes to release juice.</div>
<div style="text-align: center;">
<br />
Chop bacon and fry on low heat. Add minced garlic and fry for 2-3 minutes. Drain bacon on paper towels.</div>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zOLEjHsF8JX5DRQFEeJf1rq3TwzonB7MyT7DDJXMY5j-5vSK92BBvqQgUMVmzEa9q6K2dcHpi6H24wmHCxTCwjflMgSbERmLcdoxbtpb9DH6sjyeW7TaczFfBiRuEJeb-YUOegq1Xtw/s1600/S7001399-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zOLEjHsF8JX5DRQFEeJf1rq3TwzonB7MyT7DDJXMY5j-5vSK92BBvqQgUMVmzEa9q6K2dcHpi6H24wmHCxTCwjflMgSbERmLcdoxbtpb9DH6sjyeW7TaczFfBiRuEJeb-YUOegq1Xtw/s400/S7001399-1.JPG" width="400" /></a></div>
You can either grill zucchini and pepper or fry them. They tend to absorb fat while frying, so you may need to drain them on paper towels before putting in the salad. You'll save yourself some work if you grill them. Grill till they get soft enough for you. Leave to cool.</div>
<div style="text-align: center;">
<br />
Chop tomatoes and cut olives in half.</div>
<div style="text-align: center;">
<br />
Put all ingredients in the bowl. Toss everything together a couple of times. </div>
<div style="text-align: center;">
<br />
Serve with garlic bread. </div>
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<ol class="instructions"></ol>
</div>
<span style="font-size: xx-small;"><i>©2010-2012, copyright Guilty Pleasures </i></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-86997252065047734732012-03-31T16:27:00.002+02:002012-03-31T16:27:44.467+02:00Vegetable salad - Polish tradition :)<div style="text-align: center;">
Hi again! After a month, I know. The life is crazy still. And I'm kinda glad things are happening. But I miss cooking and posting.</div>
<div style="text-align: center;">
<br /></div>
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Today I'm making a veggie salad - the salad is a <u>must</u> during every family occasion (birthdays, namedays, Xmas, Easter etc) and almost every party we throw.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumzByvyB2o6iKE7SIYW-0M5j2PNJ6Q_at6hSEJDzr6X9Vvuzla_1k24NsWFI720EJ1OwE_DngftAn8YrY6d2BX9rbCRA6HApmNK6dRcl9AOG-b-vgXviOG0_4GU7waBrlTSsa-ejkYDA/s1600/veggiesalad_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumzByvyB2o6iKE7SIYW-0M5j2PNJ6Q_at6hSEJDzr6X9Vvuzla_1k24NsWFI720EJ1OwE_DngftAn8YrY6d2BX9rbCRA6HApmNK6dRcl9AOG-b-vgXviOG0_4GU7waBrlTSsa-ejkYDA/s400/veggiesalad_GP.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
It's a little bit time-consuming. It's for me at least. I can't chop that fast :)</div>
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<br /></div>
<div style="text-align: center;">
Apart of a lot of chopping and dicing, the salad is a piece of cake (figuratively, of course) :)</div>
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<a name='more'></a><br />
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<div style="text-align: center;">
<b>Vegetable salad</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span class="rating"><b>Some facts:</b></span>
</div>
<span class="rating"><b>My rating:</b> 8/10 </span><br />
<b>Prep time:</b> <span class="preptime"> 30 minutes</span><br />
<b>Cook time: </b><span class="cooktime">25-30 minutes</span><br />
<b>Total time:</b> <span class="duration"> 50-60 minutes </span><br />
<b>Yield:</b>a lot :)<br />
<br />
<b>Ingredients</b><br />
<ul style="text-align: center;">
<li>6 medium potatoes (cook in skin)</li>
<li>4 big carrot (cook in skin)</li>
<li>6 hard boiled eggs</li>
<li>1 can corn</li>
<li>6 medium pickles</li>
<li>1 big onion</li>
<li>mayonnaise</li>
<li> 1-2 tsps mustard </li>
<li>2-3 tbsp sour cream / Greek yogurt</li>
<li>salt and pepper (to taste)</li>
<li>optional: 1 medium apple</li>
<li>optional: 1 cup of chopped leak (instead of onion)</li>
<li>optional: 1 can green peas</li>
</ul>
<b>Cooking instructions</b><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put potatoes, carrots and eggs in one pot, cover in water and boil till tender.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV86pyGodizKmu8ZhB7JhyzdpL2ao7RcHmuU-eOtPaMJ4tv_dTlXLeGJPr9BilJtAv3N7ZQQ3pMlTfuo1G5Ve7yhR-d0MnZ3NIxYNlsdtgWoFWuecFfKkgEu7wwPvN3jJf8E7_9pOsmM/s1600/veggiesalad_veggies_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlV86pyGodizKmu8ZhB7JhyzdpL2ao7RcHmuU-eOtPaMJ4tv_dTlXLeGJPr9BilJtAv3N7ZQQ3pMlTfuo1G5Ve7yhR-d0MnZ3NIxYNlsdtgWoFWuecFfKkgEu7wwPvN3jJf8E7_9pOsmM/s400/veggiesalad_veggies_GP.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Do not over-boil - they have to hold shape - we'll be chopping them when cooled.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
After potatoes, carrots and eggs cool, remove the skins and shells.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Finely chop or dice all ingredients (except corn or green peas).</div>
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<div style="text-align: center;">
Put everything into a big bowl (trust me there's going to be a lot of veggie stuff) :)</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZvigQzSejU_7Z8TngASeZluqGqtE6RCzm-oMxZ5TF9MHcbEcHg6xLzd1fLjTa-yLWVq7uxP3p5wGRdYcg4TN5C3krbgKrtEHwcaDc-H_TliKwygaaTuPiU0nkirYm04SHUs5QkiuQHc/s1600/veggiesalad_all_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZvigQzSejU_7Z8TngASeZluqGqtE6RCzm-oMxZ5TF9MHcbEcHg6xLzd1fLjTa-yLWVq7uxP3p5wGRdYcg4TN5C3krbgKrtEHwcaDc-H_TliKwygaaTuPiU0nkirYm04SHUs5QkiuQHc/s400/veggiesalad_all_GP.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a mug, mix sour cream, mustard and mayo. I always add 3-4 tbsps of mayo - but you may add more cream and less mayo. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
Mix all ingredients with mayo sauce till completely incorporated.</div>
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Mayo sauce will hold everything together. </div>
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<br /></div>
<div style="text-align: center;">
Now season to taste and delicately mix everything together.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhItJVgUjni2_rSY7Tjz-iJ4nklfn0ECqQfBRv3ePFnNe9dmwt1MFjaGy1ZOdDcsFzdzVH-tDT8MXhbFOsu0CWC3lYY6B01uIBxgwZMgs_Anu61bcJFN6h_3-CfQDL8j6Yuu-klCbhHY/s1600/veggiesalad_ready_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhItJVgUjni2_rSY7Tjz-iJ4nklfn0ECqQfBRv3ePFnNe9dmwt1MFjaGy1ZOdDcsFzdzVH-tDT8MXhbFOsu0CWC3lYY6B01uIBxgwZMgs_Anu61bcJFN6h_3-CfQDL8j6Yuu-klCbhHY/s400/veggiesalad_ready_GP.jpg" width="400" /></a></div>
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Refrigerate before eating. The salad is better when it's cold. </div>
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Bon Appétit!</div>
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Have a nice weekend! </div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1145873138767436217.post-88699670443638328932012-02-29T16:52:00.000+01:002012-02-29T16:52:25.895+01:00Tuna pasta<div style="text-align: center;">
<i> </i>It's time for a quick dinner recipe.</div>
<div style="text-align: center;">
Itt took me about 30 minutes to put together.</div>
<div style="text-align: center;">
Pretty simple to make but the taste is amazing.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC1c81WMxMkda1stl3ST6wEaqeO32CZDkSJRiTXlat7MQtQnNa_Hl_PCTSOiQN-Zf_iwO_AW6N3uilJims82qJNVDfOLO9FsmHAgX0vpyIYljBGkdanwVfdKwrbkyn9h1nuiwPKLms8Q/s1600/tuna_pasta_gp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC1c81WMxMkda1stl3ST6wEaqeO32CZDkSJRiTXlat7MQtQnNa_Hl_PCTSOiQN-Zf_iwO_AW6N3uilJims82qJNVDfOLO9FsmHAgX0vpyIYljBGkdanwVfdKwrbkyn9h1nuiwPKLms8Q/s400/tuna_pasta_gp.jpg" width="400" /></a></div>
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<a name='more'></a><i> </i><br />
<div style="text-align: center;">
<i> </i><b>Tuna pasta</b><i></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: left;">
<span class="rating"><b>Some facts:</b></span>
</div>
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 9/10 </span></div>
<b>Prep time:</b> <span class="preptime"> 5 minutes</span><br />
<b>Cook time: </b><span class="cooktime">25 minutes</span><br />
<b>Total time:</b> <span class="duration"> 30 minutes </span><br />
<b>Yield:</b> <span class="yield">3 portions of sauce </span><br />
<br />
<b>Ingredients</b><br />
<ul style="text-align: center;">
<li>1 can tuna in oil (shredded tuna)</li>
<li>1 medium onion</li>
<li>2 cloves of garlic</li>
<li>1 packet powdered spaghetti sauce or 5-6 tbs tomato paste</li>
<li>2-3 tbs butter</li>
<li>sugar</li>
<li>salt</li>
<li>black pepper</li>
<li>oregano (optional)</li>
</ul>
<b>Cooking instructions</b><br />
<br />
<div style="text-align: center;">
Finelly chop onions and garlic.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Open the can of tuna a little bit. Drizzle the oil from the can on the frying pan.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat the pan and add onions.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Fry onion on low heat for 7-9 minutes. Add garlic and cook for 3 more minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add tuna and fry on medium heat.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Prepare spaghetti sauce as it says on the package or mix tomato paste with oregano, a bit of water and sugar and spices to taste.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add tomato sauce to the pan.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Let everything cook together for about 10-15 minutes.</div>
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<div style="text-align: center;">
While the sauce is cooking, boil water.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Cook pasta, drain and add 2-3 tbs of butter.</div>
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<div style="text-align: center;">
Serve with some aromatic cheese grated on top.</div>
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Cheers!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Have a nice day!</div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-27960331319031295532012-01-16T15:19:00.000+01:002012-02-29T16:52:39.287+01:00Creamy potato puree<div style="text-align: center;">
<br />
<br />
Velvety deliciousness. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMMUTqTYnPYJHhpaSMqtJxWUFrpUHzStiZFUEJZdSZ0sSrv6aybo-7W7sxvOC-d6SVlagqhJvMuGLhaUCh_q7Htun1nI8IjENFOtHBdolV9rygSUQYq4cxoqXgVt2nDCq8WYzDfLtbqs/s1600/puree2_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMMUTqTYnPYJHhpaSMqtJxWUFrpUHzStiZFUEJZdSZ0sSrv6aybo-7W7sxvOC-d6SVlagqhJvMuGLhaUCh_q7Htun1nI8IjENFOtHBdolV9rygSUQYq4cxoqXgVt2nDCq8WYzDfLtbqs/s320/puree2_GP.jpg" width="320" /></a></div>
<br />
That's what this puree is.</div>
<div style="text-align: center;">
<i> </i></div>
<div style="text-align: center;">
I could eat it everyday.</div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
It's really simple as well.<i></i></div>
<div style="text-align: center;">
<i></i><br />
<a name='more'></a><i><br /></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b>Potato puree</b><i></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: left;">
<span class="rating"><b>Some facts:</b></span>
</div>
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 10/10 </span></div>
<b>Prep time:</b> <span class="preptime"> 15 minutes</span><br />
<b>Cook time: </b><span class="cooktime">25 minutes</span><br />
<b>Total time:</b> <span class="duration"> 45 minutes </span><br />
<b>Yield:</b> <span class="yield">3 cups of puree (for 2-4 people)</span><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: center;">
<li>5-6<b> </b>medium potatoes, peeled<b> </b></li>
<li>2-3 garlic cloves</li>
<li>1-2 tbsp butter</li>
<li>1 tbsp salt</li>
<li>2-3 tbsp sour cream</li>
<li>black pepper</li>
<li>chives, finely chopped (optional) <b><br /></b></li>
</ul>
<b><i> </i>Cooking instructions</b><br />
<br />
<div style="text-align: center;">
Peel potatoes, cut them in halves (they will boil faster).</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put potatoes in a pot and cover with water.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Some people say you should add potatoes to already boiling water. It's supposed to seal the healthy stuff inside the potato.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Add garlic to potatoes and boil till they're soft enough for you.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Drain potatoes and garlic; add butter and allow it to melt.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Mash it.</div>
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Add sour cream and season to taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7SN55ltP1B0q1Yg5uO2bVfDRQ_Q8jErAwzm9Q60fpUaXBjlWGfZuTigbTt7VHIvHCEYT6nskD3r1d7zMCH3uTyAFPId3P68JK70W8rI3HdYMKzL3mvXxVLmcvxuWNtGsM0_mpjvuU18/s1600/puree1_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7SN55ltP1B0q1Yg5uO2bVfDRQ_Q8jErAwzm9Q60fpUaXBjlWGfZuTigbTt7VHIvHCEYT6nskD3r1d7zMCH3uTyAFPId3P68JK70W8rI3HdYMKzL3mvXxVLmcvxuWNtGsM0_mpjvuU18/s640/puree1_GP.jpg" width="640" /></a></div>
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Serve with mielone and a salad. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARs3rhFM0LvTaJQ8QQ5geQTaCROjebTy12oPZymL2fHYCCfCW8RzdT9FktRBXff7E1XllAZAcPtBvyXg4cqWsHB_KN_bqAhjEj1kn-eCIim9b8xb8ckZVsSNES_e9jf5_NCc4pzRA1Y4/s1600/dinnerpureemielone1_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARs3rhFM0LvTaJQ8QQ5geQTaCROjebTy12oPZymL2fHYCCfCW8RzdT9FktRBXff7E1XllAZAcPtBvyXg4cqWsHB_KN_bqAhjEj1kn-eCIim9b8xb8ckZVsSNES_e9jf5_NCc4pzRA1Y4/s320/dinnerpureemielone1_GP.jpg" width="320" /></a></div>
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Have a nice week!</div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-19317860562403426562012-01-14T14:51:00.000+01:002012-02-29T16:53:05.810+01:00Polish minced meat cutlet - mielone Polish 'kotlet mielony' is a standard dinner dish. You serve it with potatoes and a salad of some sort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpE5bOIaOVxgRtGHwe5YffIimQwBlCWKbCv_12lKuzRuLoQV_fCFuIo4QsVpokEUGOUWUftmApGcqTVUSMvucyJB7Ev4kYvoS2EGWwlhjxBZix3ITrEb_KATvVR7ALAt2FpHaWyBlY_HY/s1600/dinnerpureemielone1_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpE5bOIaOVxgRtGHwe5YffIimQwBlCWKbCv_12lKuzRuLoQV_fCFuIo4QsVpokEUGOUWUftmApGcqTVUSMvucyJB7Ev4kYvoS2EGWwlhjxBZix3ITrEb_KATvVR7ALAt2FpHaWyBlY_HY/s320/dinnerpureemielone1_GP.jpg" width="320" /></a></div>
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I think it's the most similar to the hamburger, burger or patty.<br />
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It is also a kind of a flattened meatball, rolled in breadcrumbs and fried. </div>
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We traditionally make it out of minced pork, and add breadcrumbs and chopped onion and eggs. </div>
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Sometimes instead of breadcrumbs we use a stale bun soaked in milk. </div>
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Some people add oregano and other herbs to season it. </div>
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I use black pepper and salt for normal dinner 'kotlet'. </div>
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However, I found a nice definition of 'mielone' which are called <a href="http://en.wikipedia.org/wiki/Cutlet">here</a> Russian cutlets.</div>
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All right. I hope this isn't confusing. </div>
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<b>Polish minced meat cutlet</b></div>
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<span class="rating"><b>Some facts:</b></span>
</div>
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 8/10 </span></div>
<b>Prep time:</b> <span class="preptime"> 20 minutes</span><br />
<b>Cook time: </b><span class="cooktime">10 minutes</span><br />
<b>Total time:</b> <span class="duration"> 30 minutes </span><br />
<b>Yield:</b> <span class="yield">depends on how big your burgers are - I made </span><br />
<span class="yield"><br /></span><br />
<b><span class="yield">Ingredients</span></b><br />
<ul style="text-align: center;">
<li><span class="yield">500 g minced pork</span></li>
<li><span class="yield">1 egg</span></li>
<li><span class="yield">1 large onion, finely chopped</span></li>
<li><span class="yield">1 tsp black pepper</span></li>
<li><span class="yield">1 tsp salt </span></li>
<li><span class="yield">1 cup fine breadcrumbs</span></li>
<li><span class="yield">oil, for frying</span></li>
</ul>
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<span class="yield"><b>Cooking instructions</b></span><br />
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Take out a big bowl and add meat, egg, onion and half of breadcrumbs.</div>
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The mixture will be pretty sticky - you may add some more breadcrumbs if it bothers you. :)</div>
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Add salt and pepper.</div>
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In the palm of your hand form meatballs. Roll each meatball in the remaining breadcrumbs. Flatten it a bit to form a patty/burger.</div>
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Fry for 6-8 minutes on each side or till they're brown.</div>
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Serve hot with potato puree and a salad.</div>
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My mother-in-law makes killer fried beetroot puree that is ideal for Polish 'mielone'. </div>
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I'll try to post it sometime next week :)</div>
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Have a nice weekend!</div>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-65453559576856910752012-01-12T13:58:00.000+01:002012-02-29T16:53:19.793+01:00Milk and Coconut Muffins<div style="text-align: center;">
Sorry for the lack of posts lately but I've been pretty busy with life in general<i> </i>and didn't have time to cook anything special.</div>
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Today I'm making Milk and Coconut Muffins. The recipe is mine and could go terribly wrong because I was improvising a bit. </div>
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The thing is, I found and amazing cupcake recipe with evaporated milk and lost it. Now, I'm trying to re-create it, but don't know the actual proportions and ingredients, except evaporated milk and shredded coconut.</div>
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We ate them in one day and I don't feel guilty at all. They are perfect - coconut flavour all the way. Sweet and delicious.</div>
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Basically, we are using my <a href="http://gourmetsins.blogspot.com/2011/11/fail-proof-muffins-and-their-adult.html">Fail-proof muffins</a> recipe<b> </b>with some modifications<b>.</b></div>
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<b>Milk and Coconut Muffins</b></div>
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<span class="rating"><b>Some facts:</b></span>
<br />
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 10/10 </span></div>
<b>Prep time:</b> <span class="preptime"> 15 minutes</span><br />
<b>Cook time: </b><span class="cooktime">25 minutes</span><br />
<b>Total time:</b> <span class="duration"> 30 minutes </span><br />
<b>Yield:</b> <span class="yield">12 big muffins (depends on the add-ons)</span><br />
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<b>Ingredients</b><br />
<div style="text-align: center;">
<br /></div>
<ul style="text-align: center;">
<li>1 cup flour</li>
<li>1 cup evaporated granulated milk </li>
<li>2 tsp baking powder, heaped</li>
<li>3/4 cup brown sugar</li>
<li>1/2 cup vegetable oil</li>
<li>1/2 cup milk</li>
<li>2 eggs</li>
<li>1 tsp vanilla extract </li>
<li>1 cup (or more) shredded sweetened coconut</li>
</ul>
<b>Cooking Directions</b> <br />
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As in any muffin recipe, you mix all dry ingredients together in one bowl and wet ingredients in another.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTgcYChtYCbPTOAMFTnsbOhJVDMh9LSZVb6n70B0w1pLdAqZiXLVNlRTcBBsY-cee1W1T_REJgYlEIQgHnV0jqSRM6Dbim0YdcVqz_LjaUXZLNm-ajOx76VvW93YnaLAIA4j8__dDsfc/s1600/milkcoconut2dry_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTgcYChtYCbPTOAMFTnsbOhJVDMh9LSZVb6n70B0w1pLdAqZiXLVNlRTcBBsY-cee1W1T_REJgYlEIQgHnV0jqSRM6Dbim0YdcVqz_LjaUXZLNm-ajOx76VvW93YnaLAIA4j8__dDsfc/s320/milkcoconut2dry_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">clockwise from the top: sugar, flour,sugar, coconut, sugar, evaporated milk and baking powder (at the center)</td></tr>
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<div style="text-align: center;">
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Then you gently stir together dry and wet mixes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEHgPBgk8cNqaiNhLAn7PbjQbMOJKZfYkkECiD_0Ar8NnPJxOg6EgUaZJLa_FcmQewbV9hberg6U45BnxM7qnVG8teXJx1jfknPBWCFQG2yBpFLz32PkJs6EMiehdjSu3bFzFqjEbaOE/s1600/coconutmilk3wet_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEHgPBgk8cNqaiNhLAn7PbjQbMOJKZfYkkECiD_0Ar8NnPJxOg6EgUaZJLa_FcmQewbV9hberg6U45BnxM7qnVG8teXJx1jfknPBWCFQG2yBpFLz32PkJs6EMiehdjSu3bFzFqjEbaOE/s320/coconutmilk3wet_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">milk, eggs and oil </td></tr>
</tbody></table>
</div>
<div style="text-align: center;">
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With this recipe add oil to the wet mixture.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqlupeRfxzlwMvOLouydTgWWy_kbo7ABNZmt_X6blM2dKmrQvE2770xomjcTeUqXD3oadhrjpd025ielSXuqHHIk3LKOXs3lOKjcUF2-8Mjf9hVJDeAJlivr27WR6Aq9ofXcpQE2eUIU/s1600/coconutmilk4mix_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqlupeRfxzlwMvOLouydTgWWy_kbo7ABNZmt_X6blM2dKmrQvE2770xomjcTeUqXD3oadhrjpd025ielSXuqHHIk3LKOXs3lOKjcUF2-8Mjf9hVJDeAJlivr27WR6Aq9ofXcpQE2eUIU/s320/coconutmilk4mix_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">doesn't look like much of wet stuff? it's enough, trust me :)</td></tr>
</tbody></table>
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Add shredded coconut and evaporated milk to dry ingredients.<br />
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<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc5lk_XgOJ5iRYs_TOdr716OrBfA6RgYnw-2fStuSfVZYkJR_pr4uLwXi4xpLO-t1kWjdpkMAe3r6CmgBck4I6lI7UkjLBW0O7HLJoD8_td_AOhQV8R7R0f4XyWBU1ysyQdzWBsJYA1U/s1600/milkcoconu5batter_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc5lk_XgOJ5iRYs_TOdr716OrBfA6RgYnw-2fStuSfVZYkJR_pr4uLwXi4xpLO-t1kWjdpkMAe3r6CmgBck4I6lI7UkjLBW0O7HLJoD8_td_AOhQV8R7R0f4XyWBU1ysyQdzWBsJYA1U/s320/milkcoconu5batter_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">see? perfect, not too dense, not too runny</td></tr>
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<div style="text-align: center;">
If the finall dough is too runny add more evaporated milk or if it's too dense, add milk.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5oPNFV6i-kmpP9gm54rl0CHCZFvhHczYlOWlYQQkTkOnAsromlxP4BxbBq9pql0n77ksrukWMPHPeZUqtLZCJS7bgwqFVMSFNfUs5sgx2fAhQ2oXL0cRy9QVTEZYYjI0JhXdjRfTjcw/s1600/milkcoconut6lumps_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5oPNFV6i-kmpP9gm54rl0CHCZFvhHczYlOWlYQQkTkOnAsromlxP4BxbBq9pql0n77ksrukWMPHPeZUqtLZCJS7bgwqFVMSFNfUs5sgx2fAhQ2oXL0cRy9QVTEZYYjI0JhXdjRfTjcw/s320/milkcoconut6lumps_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">see the unavoidable lumpy lumps? that's coconut deliciousness :)</td></tr>
</tbody></table>
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Don't stir the final muffin dough too much - it will be delicious even if you leave some lumps in it. In fact, with granulated milk and coconut you can't avoid lumps.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqHKOOTj8OopDgLqnmDrLenp33P5UhYXlvnIuIwVthLWoNeDWw_O3W-8H9st_VfMxFwWtcgdXKRMf8HNrSw-S_km1xKs8PdBbDerD3Neev6kl46aTikPyyT019hG1sodGoVxnBN_0Sxs/s1600/milkcoconut7tin_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqHKOOTj8OopDgLqnmDrLenp33P5UhYXlvnIuIwVthLWoNeDWw_O3W-8H9st_VfMxFwWtcgdXKRMf8HNrSw-S_km1xKs8PdBbDerD3Neev6kl46aTikPyyT019hG1sodGoVxnBN_0Sxs/s320/milkcoconut7tin_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Fill the muffin tin with the dough and bake in 180*C for about 25 minutes.</div>
<div style="text-align: center;">
<br />
Learn on my mistakes :) Put enough batter to fill the muffin tins to half of their height. <br />
I added too much batter and they started to overflow a bit.<br />
<br /></div>
<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDKCb86IlfkkX3Fm4v5x5Xpob4HD2iDlBaDefpx4G9voPUpWjTWunXTAP1fvnhB4l2pBhORttH-VX-cVhPaNOp84Zu0-6WV7lkGWNNobL2QpDF4h63BUCorhJUvaR-FqAvQE8FC6vX_k/s1600/milkcoconut8quarter_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDKCb86IlfkkX3Fm4v5x5Xpob4HD2iDlBaDefpx4G9voPUpWjTWunXTAP1fvnhB4l2pBhORttH-VX-cVhPaNOp84Zu0-6WV7lkGWNNobL2QpDF4h63BUCorhJUvaR-FqAvQE8FC6vX_k/s320/milkcoconut8quarter_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after 15 minutes, look pretty nice but are not done inside</td></tr>
</tbody></table>
</div>
<div style="text-align: center;">
<br />
It's good to check by inserting a toothpick in the cake. </div>
<div style="text-align: center;">
If it comes out clean, muffins are ready.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZcF7E9HRghVf78bdOqjQF2QDmamZXtcuZG08U8JNdp3g8WR4uPJg9jd2oLi1Y1C32njB4LvUTuveWqwEcqP109s0R57Xdyqa1IWhFQIfH9fGZKWu9eF00_fc6mPnZS7i9bHy-UxcOTk/s1600/milkcoconut9final_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZcF7E9HRghVf78bdOqjQF2QDmamZXtcuZG08U8JNdp3g8WR4uPJg9jd2oLi1Y1C32njB4LvUTuveWqwEcqP109s0R57Xdyqa1IWhFQIfH9fGZKWu9eF00_fc6mPnZS7i9bHy-UxcOTk/s320/milkcoconut9final_GP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ready and beautifully brown :)</td></tr>
</tbody></table>
<br />
I'm leaving them as they are but you can add some toppings or icing. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
They taste amazing with tea or milk (I can't decide which suits them better) :)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Have a very nice day!</div>
<br />
<br />
<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-31000116047864351142012-01-07T13:58:00.000+01:002012-02-29T16:53:28.841+01:00Cheese sticks<div style="text-align: center;">
The lazy food.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvf_PkEsrrAURsR0PkD8cOqsXZ1dJtHZ0ZP1h23nYUGs73P57D7KK-4Nz4NTcKTfCT1kYxJKohmvWOtcyk9sS2s8aXtmXmrC57tBBeN5lwIG3_E-cAhOYQDUsn4Bxx-wEOXOy5SPz-hI/s1600/cheesesticks_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvf_PkEsrrAURsR0PkD8cOqsXZ1dJtHZ0ZP1h23nYUGs73P57D7KK-4Nz4NTcKTfCT1kYxJKohmvWOtcyk9sS2s8aXtmXmrC57tBBeN5lwIG3_E-cAhOYQDUsn4Bxx-wEOXOy5SPz-hI/s320/cheesesticks_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Comes together really fast and tastes heavenly.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
It's a great dish for a party. Tastes really good with beer. :)</div>
<div style="text-align: center;">
</div>
<a name='more'></a><br />
<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<b>Cheese sticks</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span class="rating"><b>Some facts:</b></span>
<br />
<br /></div>
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 10/10 </span></div>
<b>Prep time:</b> 20<span class="preptime"> minutes</span><br />
<b>Cook time: </b><span class="cooktime"> max. 8 minutes</span><br />
<b>Total time:</b> <span class="duration"> 30 minutes </span><br />
<b>Yield:</b> <span class="yield">1 1/2 - 2 cups</span><br />
<br />
<br />
<b>Ingredients</b><br />
<ul style="text-align: center;">
<li>two packages of store-bought puff pastry</li>
<li>1 egg</li>
<li>1 tsp oregano</li>
<li>salt</li>
<li>20-30g grated cheese or 5-6 slices of cheese (cut into stripes)</li>
</ul>
<br />
<b>Cooking instructions</b><br />
<br />
<div style="text-align: center;">
Cut puff pastry into 1-2cm wide stripes. I cut my pastry in half and then cut it into thin stripes.</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/AVvXsEhtS-CYtZ3vGJ9TJyJ3yUaCThVt2317tUEeATs6hXFSaWUBG8kbUVyMYkChL3lMnxQLBLiNC_YtJmHmZ_CL98RooyHH23wfgtknZwNoKNY03Ybv7RtGQi0WpdJdVih9L6blZPTWrJBZaJg/s1600/cheesesticks1_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtS-CYtZ3vGJ9TJyJ3yUaCThVt2317tUEeATs6hXFSaWUBG8kbUVyMYkChL3lMnxQLBLiNC_YtJmHmZ_CL98RooyHH23wfgtknZwNoKNY03Ybv7RtGQi0WpdJdVih9L6blZPTWrJBZaJg/s320/cheesesticks1_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The thing is, we will be putting two stripes together so they should be relatively the same length and width.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aloScVzH8DAdISNNYS7Lf7EUVP4iooPJp2q8AhU6-whRsw6-0LCCxXEW26fzIr1rE88A6PpacxZCn0Q2B8-5qxW-Fv7BiSAMczC-09MjCcH3Zq-qemS9-BB9vqaFuuhHr3dkwpixAss/s1600/cheesesticks2_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2aloScVzH8DAdISNNYS7Lf7EUVP4iooPJp2q8AhU6-whRsw6-0LCCxXEW26fzIr1rE88A6PpacxZCn0Q2B8-5qxW-Fv7BiSAMczC-09MjCcH3Zq-qemS9-BB9vqaFuuhHr3dkwpixAss/s320/cheesesticks2_GP.jpg" width="320" /></a></div>
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<div style="text-align: center;">
Beat one egg with salt and oregano and spread egg wash on the pastry.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Put cheese on half of the stripes.</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/AVvXsEgHwQwIm7-ZckciWKtXIEViec3nSuXc8pvX9w0JpclZzIH7hysA77NQcf5wSOUTjXaENY45CvD79x-Rwo7roEsudKGUjbpV7WjrK9hyphenhyphenfz4sVGqTV8Evf4JL9XjgpKrTIwhNFgwLJRiGKtw/s1600/cheesesticks3_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwQwIm7-ZckciWKtXIEViec3nSuXc8pvX9w0JpclZzIH7hysA77NQcf5wSOUTjXaENY45CvD79x-Rwo7roEsudKGUjbpV7WjrK9hyphenhyphenfz4sVGqTV8Evf4JL9XjgpKrTIwhNFgwLJRiGKtw/s320/cheesesticks3_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Cover each stripe with another one. </div>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIOZr4H3VFVYdUqwJn-wzY_4qCs0eEGEekXCUoDuQFWAH748nfksA8bf3ltDErRmjDSwiHD8zYzE0d7eyrKDzYHij-tnGGuO81PV-PJFK6ofIqDqUoAD3ijcEVoHx3mgINCaMq_YNnR4/s1600/cheesesticks4_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIOZr4H3VFVYdUqwJn-wzY_4qCs0eEGEekXCUoDuQFWAH748nfksA8bf3ltDErRmjDSwiHD8zYzE0d7eyrKDzYHij-tnGGuO81PV-PJFK6ofIqDqUoAD3ijcEVoHx3mgINCaMq_YNnR4/s320/cheesesticks4_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Twist and transfer to a baking tray.</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/AVvXsEixvS5ob8jbeLqNA21Uq6gcv_OPLbxjpiSdjLZw2GdYLJbXnWaXO_fXPIPuz2YdufUlBjDc3C9mr9n_dMS-eKaDoOgg35e4iakyumD1rb5bj1UNAa0DRL4xlNyxBlLldzp9XFv7_SRXlnc/s1600/cheesesticks5_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvS5ob8jbeLqNA21Uq6gcv_OPLbxjpiSdjLZw2GdYLJbXnWaXO_fXPIPuz2YdufUlBjDc3C9mr9n_dMS-eKaDoOgg35e4iakyumD1rb5bj1UNAa0DRL4xlNyxBlLldzp9XFv7_SRXlnc/s320/cheesesticks5_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Bake in 200*C for about 15 minutes or till sticks are golden.</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pHXgV0IVF489HG5lu0wbZR3NvEQQHWd7p83KtxMyrlZXcAQ8PrMXaI8bhhSCGOFvqDCcup8QMo97oiRbLYnChdsG6_1WZ1gz-LKP4ijZU9dorKWoYoYoD5dlwKyjQCCAnt6z6SzsFHo/s1600/cheesesticks6_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-pHXgV0IVF489HG5lu0wbZR3NvEQQHWd7p83KtxMyrlZXcAQ8PrMXaI8bhhSCGOFvqDCcup8QMo97oiRbLYnChdsG6_1WZ1gz-LKP4ijZU9dorKWoYoYoD5dlwKyjQCCAnt6z6SzsFHo/s320/cheesesticks6_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Have a very nice weekend!</div>
<br />
<br />
<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1145873138767436217.post-20045969088338803312012-01-04T13:54:00.000+01:002012-02-29T16:53:38.713+01:00Ham rolls<br />
<div style="text-align: center;">
The ultimate party food. <br />
<br />
Requires some preparation time, but in return you get lots of delicious bite-sized food.<br />
<br /></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOB_dA5Js552f-wPn26k43E1d1lr57hNJ_9m_JYhBEnl7ZkBYGvU8RN52qA1AQ96MAsyUyIWXdmIgWYSNJNGywz1BAdzj6UZTdb2Bh3XfK49WWMN7TJivAXN0VeSev0cGayNjBdb_mII/s1600/hamrolls6_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOB_dA5Js552f-wPn26k43E1d1lr57hNJ_9m_JYhBEnl7ZkBYGvU8RN52qA1AQ96MAsyUyIWXdmIgWYSNJNGywz1BAdzj6UZTdb2Bh3XfK49WWMN7TJivAXN0VeSev0cGayNjBdb_mII/s320/hamrolls6_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You can use whatever ham you have but believe me you don't want to spend hours trying roll tiny ham slices into graceful rolls.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Big slices are easier to cover with filling and easier to roll and you may cut them into smaller pieces (more rolls, yay).<br />
<br />
<a name='more'></a>You could also do something like this :<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.pipandebby.com/storage/IMG_7143post.jpg?__SQUARESPACE_CACHEVERSION=1290913217665" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://www.pipandebby.com/storage/IMG_7143post.jpg?__SQUARESPACE_CACHEVERSION=1290913217665" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickle roll-ups by <a href="http://www.pipandebby.com/">Pip&Ebby at Messy Kitchen</a></td></tr>
</tbody></table>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the New Year's Eve party I used some smoked ham as well, but it tends to rip while rolling.You've been warned :)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ham rolls</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span class="rating"><b>Some facts:</b></span>
<br />
<br />
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 9/10 </span></div>
<b>Prep time:</b> 30-40<span class="preptime"> minutes</span><br />
<b>Total time:</b> <span class="duration"> 30-40 minutes </span><br />
<span class="yield"></span><br />
<br />
<br />
<b>Ingredients</b></div>
<ul style="text-align: center;">
<li> 200g natural cream cheese (without flavour; or you can use paprika flavoured)</li>
<li> chives (I used a lot, but add it to taste) or finely chopped pepper or pickles or olives</li>
<li>2-3 heaped tbsp feta</li>
<li> black pepper</li>
<li>sweet paprika powder</li>
<li>salt</li>
<li>2-3 tsp horseradish puree (optional)</li>
<li>7-10 big ham slices</li>
</ul>
<b>Cooking instructions</b><br />
<br />
<div style="text-align: center;">
Mix together all ingredients except ham. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Use a fork to mash feta and cream cheese together. Then add the rest of ingredients.</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/AVvXsEhKy9TGWMuAUWI-q9ZAXdytwOqZkozthvrhGIfZwVCub0W2v8nC9j3nW5BaoRsNPlVg_ChH1xuL92KNlASiufgxWoj5eTRSFYN8pROR0gVXFeoGOBZB0ra48PXoL3Gse36V8fuT5JhXIuw/s1600/hamrolls1_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy9TGWMuAUWI-q9ZAXdytwOqZkozthvrhGIfZwVCub0W2v8nC9j3nW5BaoRsNPlVg_ChH1xuL92KNlASiufgxWoj5eTRSFYN8pROR0gVXFeoGOBZB0ra48PXoL3Gse36V8fuT5JhXIuw/s320/hamrolls1_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
If you use pickles or pepper or olives, make shure you grate it or finely chop it. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Big chunks will cause our rolls to un-roll and we don't want that.</div>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRXYQXt6OJ9YJBDfFolHxlJQRNM-1grabJCF8PZuo033kSMwZe9RL8XmxE4AFr2bt_ADKqsGpVwgPHnn4LM6VBeQUd_cgpD3m0k5Huz73duHSJQj1UrU6WIQL7ky3i4MukolixgKC6D0/s1600/hamrolls3_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRXYQXt6OJ9YJBDfFolHxlJQRNM-1grabJCF8PZuo033kSMwZe9RL8XmxE4AFr2bt_ADKqsGpVwgPHnn4LM6VBeQUd_cgpD3m0k5Huz73duHSJQj1UrU6WIQL7ky3i4MukolixgKC6D0/s320/hamrolls3_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Spread a thin layer of the filling on ham and roll.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I cut the ham roll into three smaller bite-sized rolls.</div>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7ttV6o1HxlCY24CsNFKeJTcQOjRr0O-J-KFL-8ncqyTfmZqAEUCW0Nuy-EKmHwdBBRmJkr7QRug_4ECGq3-2GfjNHbFiR9pblh2w3T4UpcPjQXJ1xmIgW4JMS3bBmxXp4YtViAF0SO8/s1600/hamrolls4_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7ttV6o1HxlCY24CsNFKeJTcQOjRr0O-J-KFL-8ncqyTfmZqAEUCW0Nuy-EKmHwdBBRmJkr7QRug_4ECGq3-2GfjNHbFiR9pblh2w3T4UpcPjQXJ1xmIgW4JMS3bBmxXp4YtViAF0SO8/s320/hamrolls4_GP.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
You can serve ham rolls as a part of a bigger canapé or on its own.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-exL1It5lyiI_lFkV1-u2BKpWyYmUwkgmbwPdbzJyqj9CS-e6VfeV70LECTXT3nraVxlYlpvd_ObARfqCVBmf8ALpnLpL9or2Zi3nukdpOoZinJ68CxtTE7EYDr_L-I9iiSp2qF8DIU/s1600/hamrolls5_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-exL1It5lyiI_lFkV1-u2BKpWyYmUwkgmbwPdbzJyqj9CS-e6VfeV70LECTXT3nraVxlYlpvd_ObARfqCVBmf8ALpnLpL9or2Zi3nukdpOoZinJ68CxtTE7EYDr_L-I9iiSp2qF8DIU/s320/hamrolls5_GP.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBAWjrkaw60VBNSCOpPFsSxBAc9biVe89IObQTY1SOowU72F6K1BXEUmUL-VHl2YjuI7CLyJPcl4-B-zbp2THVHhkciSl6WqIwAWa6PCaVlTYtAX_oD-gtAUgudDQqqY3fGIXvjqysV7w/s1600/hamrolls7_GP.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Bon Appétit!</div>
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<i>©2010-2012, copyright Guilty Pleasures</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-407342364434342562012-01-02T15:00:00.000+01:002012-02-29T16:53:50.775+01:00Basic pizza dough and pizza rolls<br />
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I'm still a bit exhausted after New Year's Eve, I'm not getting any younger :)</div>
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The pizza rolls I made were a blast. And that reminds me I left my baking tray at our friends' house...</div>
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Yeah, we had a great night. Lots of food. I think I'll get properly hungry again sometime around Easter. :)</div>
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My mother-in-law always makes her pizza dough in the same way - I'm using the recipe for some time now and it never failed me.<br />
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I always use fresh yeast - that's the only one I can find in the shops. That's why, I have no idea how to convert the yeast amounts (I mean, freash yeast instead of active dried yeast). </div>
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If you have some system of yeast conversion, drop a note in the comments. Thank you! :)</div>
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<b>Basic pizza dough</b></div>
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<span class="rating"><b>Some facts:</b></span>
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<span class="rating"><b>My rating:</b> 10/10 </span></div>
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<b>Prep time:</b> 60<span class="preptime"> minutes</span><br />
<b>Cook time (for pizza rolls): </b><span class="cooktime"> 30 minutes (till crispy and browned)</span><br />
<b>Total time:</b> <span class="duration"> 30 minutes </span><br />
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<b>Ingredients</b><br />
<ul style="text-align: center;">
<li><b> </b>3 cups flour</li>
<li>30g fresh yeast</li>
<li>1 cup warm water</li>
<li>1 tbsp olive oil</li>
<li>1 tsp sugar</li>
<li>1 pinch of salt</li>
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<b>Cooking Directions</b><br />
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Sift 3 cups of flour into a big bowl. Add salt.</div>
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Take 1/2 cup of warm water and add crushed yeast and sugar. Stir till dissolved.</div>
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Make a little pit in the flour and pour yeast mixture. Leave for a couple of minutes to rise. </div>
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Knead the dough together adding the rest of warm water and oil gradually. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYwAtK6sHZxuTGdZC1Y2IAErIaomXybOssVRQTIg_dyrQrTGvreZYxvAt3_SrQOzzh7NuVaxxdkj_J4TLUN-l2G8iAvpwpFokWCI5m9J5YHg1dn-4UYQL6LGlLNa4WoqIFAYl9_DOhI4/s1600/dough2_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYwAtK6sHZxuTGdZC1Y2IAErIaomXybOssVRQTIg_dyrQrTGvreZYxvAt3_SrQOzzh7NuVaxxdkj_J4TLUN-l2G8iAvpwpFokWCI5m9J5YHg1dn-4UYQL6LGlLNa4WoqIFAYl9_DOhI4/s320/dough2_Guilty_Pleasures.jpg" width="320" /></a></div>
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Don't bother to make it smooth. You're ok, when the dough comes together in a nice ball.</div>
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Sprinkle a bit of flour on the bottom of the bowl, put the dough inside and sprinkle some more flour on top.</div>
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Leave in a warm place to rise. I always put it next to the radiator in winter. :)</div>
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It's ready when doubled in size.</div>
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<b>Pizza rolls</b></div>
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<b>Ingredients</b><br />
<ul style="text-align: center;">
<li> basic pizza dough </li>
<li>tomato sauce (ketchup, tomato puree, oil, oregano, salt, pepper) </li>
<li>corn</li>
<li>salami</li>
<li>cheese (grated) </li>
<li>whatever you like on your pizza<b></b></li>
</ul>
<b>Cooking Directions</b><br />
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Roll the dough really thin. <b> </b>Spread some tomato sauce and cover with whathever you like.</div>
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Be careful not to make the add-ons layer too thick - it'll be difficult to roll and cut.</div>
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I always shred salami slices into stripes and grate cheese really finely.</div>
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The rolling may be a bit problematic, but you can get round it using some plastic wrap.</div>
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Rolls don't change their size too much when baked so you can stuff the baking tray with them - very useful when you have an army to feed and no spare time :) (Actually, I think it's better to leave 2-3 cm space between rolls - it helps the air circulation and they bake faster)</div>
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Bake in 180*C - 200*C for 30 minutes or till the dough is stiff (when prodded with a finger) and starts to brown.</div>
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Dunk in the <a href="http://gourmetsins.blogspot.com/2011/12/garlic-sauce.html">garlic sauce</a> when still warm. :)</div>
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<b>Notes:</b></div>
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I think, they're an amazing hangover food. If you can eat, that is. <evil_laugh></div>
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I always eat like a pig the next day. My hubby, on the other hand... :)</div>
EDIT: I have found yeast conversion and will be testing those while making cinnamon rolls :)<br />
<blockquote class="tr_bq">
1g Instant = 1.25g Active Dry = 2.5g Fresh. as found in <a href="http://notsohumblepie.blogspot.com/2011/03/cinnamon-rolls-with-whipped-cream.html#more">Not So Humble Pie</a>'s recipe for said cinnamon rolls.</blockquote>
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<i>©2010-2012, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-41346007755185792602011-12-30T15:56:00.000+01:002011-12-31T18:29:16.505+01:00Blog B'Day and party snacks<div style="text-align: center;">
My blog is one year old :) I can't believe it's been a year since I started.</div>
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Seems like it was yesterday. :)</div>
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Last year I made <a href="http://gourmetsins.blogspot.com/2010/12/students-salad-with-noodles.html">noodles salad</a> for the New Year's Party.</div>
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This time I've made pizza rolls, Caprese salad, cheese sticks and ham rolls.</div>
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I've tried to take pictures of everything but, you know, I was rushing through preparations a bit.</div>
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<b>Pizza rolls</b> are just pizza but rolled into a log and cut like cinnamon rolls.</div>
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I made pizza rolls for supper a couple of weeks ago - they're pretty easy to make and I think they would freeze really well. </div>
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<b>Caprese salad </b>- mozzarella and tomatoes, but no basil. Instead I mix a bit of olive oil with pesto and pour over salad.</div>
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<b>Cheese sticks</b> - out of <a href="http://homecookingadventure.com/recipes/homemade-cheese-sticks">this recipe</a> or just use store-bought puff pastry, brush it with egg wash and cover with grated cheese.</div>
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You can twist the strips of pastry with cheese before baking to make them look nice and swirly :) </div>
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<b>Ham rolls</b> - some ham (big slices), cream cheese, chives, black pepper, sweet paprika, pickles (optional).</div>
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This is an appetizer that comes together really quick. You could add some chopped olives or finelly chopped bell peppers. </div>
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I'll post separate recipes for these snack after the weekend. </div>
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Have an amazing party today </div>
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and</div>
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a very lucky, healthy, sweet and delicious New Year 2012!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1145873138767436217.post-8375539948049404012011-12-30T14:40:00.000+01:002011-12-30T15:53:37.927+01:00Friday Favs - hot chocolate<div style="text-align: center;">
<i> </i>Last but one day of the year :) I'm drinking <a href="http://thepioneerwoman.com/cooking/2011/12/delicious-hot-chocolate/">hot chocolate</a> while completing New Year's Eve party menu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Kqco6v1T8bX50nW0osy_K2b4CV1HB5FTNfiYBSL1ViexVgbqT2X4eUvK9ydM5Jw2z0wh0HH5-SS3R8XanzZwvwczse2NRViC2dtfLvplsnQsgpw5Sj0ETX6yMWU2mMEXW-Z9MuJ9lCY/s1600/hotchocolate_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Kqco6v1T8bX50nW0osy_K2b4CV1HB5FTNfiYBSL1ViexVgbqT2X4eUvK9ydM5Jw2z0wh0HH5-SS3R8XanzZwvwczse2NRViC2dtfLvplsnQsgpw5Sj0ETX6yMWU2mMEXW-Z9MuJ9lCY/s320/hotchocolate_Guilty_Pleasures.jpg" width="281" /></a></div>
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This time, I'm doing only half of the cooking as we are invited to a party, but still... I'm not going </div>
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empty-handed, am I? :)</div>
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So, this past weeks favs are: </div>
<ul>
<li>lazy time with my husbando :)</li>
</ul>
<ul>
<li>sweets and leftover food (Xmas stuff: meats, salads and cakes)</li>
<li>my new cookbooks (presents from my bro and hubby)</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://sophiedahl.com/sites/default/files/styles/book_image/public/books/Miss%20Dahl%27s%20Voluptuous%20Delights%20Book%20CoverAW.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://sophiedahl.com/sites/default/files/styles/book_image/public/books/Miss%20Dahl%27s%20Voluptuous%20Delights%20Book%20CoverAW.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have it in Polish and I'm enchanted by the way Miss Dahl writes about food. The recipes are a perfect addition to great personality :)</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://assets.nigella.com/uploads/3623d8594b03329c4efeb921cdce0b78/main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://assets.nigella.com/uploads/3623d8594b03329c4efeb921cdce0b78/main.jpg" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My bro knows me so well :) An excellent addition to my Nigella collection. Full of summer spirit.</td></tr>
</tbody></table>
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<ul>
<li>Lord of the Rings Trilogy in HD - 12 hours of movie time :)</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.tumblr.com/photo/1280/9302352157/1/zNR57h0sdq6qf1qp7qDFiNMI" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://www.tumblr.com/photo/1280/9302352157/1/zNR57h0sdq6qf1qp7qDFiNMI" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eowyn - one of my fav characters :)</td></tr>
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<ul>
<li>long walks by the river (one walk actually, but hey I did walk after all the eating, right? and it was 5-6 kilometers so it counts double, doesn't it?) :)</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lrUPR2Jnex6hfAjSK1dQmvgaX8Zf52yT_8-zI4t4wntiWG1GRDpksKkqZYnIcg_en7WvAydyCMMJGJt3k9CxXwkskhFgzhX_E-KOOeeN8xQNDe-__JV023UvaM3EXKrOCJZYNEXhTGU/s1600/vistulawalk_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lrUPR2Jnex6hfAjSK1dQmvgaX8Zf52yT_8-zI4t4wntiWG1GRDpksKkqZYnIcg_en7WvAydyCMMJGJt3k9CxXwkskhFgzhX_E-KOOeeN8xQNDe-__JV023UvaM3EXKrOCJZYNEXhTGU/s400/vistulawalk_Guilty_Pleasures.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it's the Vistula River by our town </td></tr>
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<b>Hot Chocolate</b></div>
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<span class="rating"><b>Some facts:</b></span>
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<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 9/10 </span></div>
<b>Cook time: </b><span class="cooktime"> max. 15 minutes</span><br /> <b>Yield:</b> about 1 1/2 litre of yumminess<br />
<b><span class="yield"><br /></span></b><br />
<b><span class="yield">Ingredients:</span></b><br />
<span class="yield"><br /></span><br />
<ul style="text-align: center;">
<li><span class="yield">1 litre of heavy cream (30%)</span></li>
<li><span class="yield">1/2 litre 3% milk </span></li>
<li><span class="yield">1/2 cup nutella</span></li>
<li><span class="yield">1/2 cup chopped <a href="http://gourmetsins.blogspot.com/2011/12/easy-nutella-fudge.html">easy nutella fudge</a> (or another 1/2 cup of nutella)</span></li>
<li><span class="yield">1 vanilla bean (10cm long) cut in half lengthwise </span></li>
<li><span class="yield">1 tsp vanilla extract</span></li>
</ul>
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<b><span class="yield">Cooking instructions:</span></b><br />
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<span class="yield">Pour cream and milk in a big pot and put over low heat.</span></div>
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<span class="yield">Add vanilla bean and vanilla extract.</span></div>
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<span class="yield"> </span></div>
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<span class="yield">Add chopped fudge and nutella.</span></div>
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<span class="yield">Whisk it and stir till chocolate stuff melts.</span></div>
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<span class="yield">Heat it up till pleasantly warm and serve right away.</span></div>
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<b><span class="yield">Notes:</span></b></div>
<div style="text-align: left;">
<span class="yield"> It is a very heavy drink. To make it lighter add more milk - 1/2 litre.</span></div>
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<span class="yield">You can add different extract to change the flavour. </span></div>
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<span class="yield">The recipe is a modified hot chocolate recipe I found on Pioneer Woman (link at the top of this page).</span></div>
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<span class="yield">Have a nice weekend!</span></div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-26389710862706538512011-12-29T18:58:00.000+01:002011-12-30T11:39:41.117+01:00Tuna and feta dip (or spread)<div style="text-align: center;">
A quick post about a dip I made about a week ago.</div>
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I was in the mood for tuna but run out off cheese. I had half a packet of feta ... </div>
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How bad could they taste together, I thought.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZVFWlYiGolwmGKahOUv2RNVXZeh-yUZNewJfgA7agUOh2kMrKEKaXxT-WytH0l6Pb4bDeC1NDBaX-4FoVuPTLL7mlS4kukczpNFGmbTsO1KvlWZY1idLzxLKek1QccnV9lTmdYUAsmE/s1600/tunafetadip3_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZVFWlYiGolwmGKahOUv2RNVXZeh-yUZNewJfgA7agUOh2kMrKEKaXxT-WytH0l6Pb4bDeC1NDBaX-4FoVuPTLL7mlS4kukczpNFGmbTsO1KvlWZY1idLzxLKek1QccnV9lTmdYUAsmE/s400/tunafetadip3_Guilty_Pleasures.jpg" width="400" /></a></div>
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Taking into account the fact that I am a tuna addict... </div>
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Well, let's just say I could eat it out of the can. :)</div>
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If you remember my post about my <a href="http://gourmetsins.blogspot.com/2011/11/tuna-dip-for-doritos.html">tuna dip</a> (for doritos) - tuna with feta is a simple variation of that post.</div>
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What is important though, this may be even better. I didn't reach my verdict on this yet. I have to compare them some more. :)</div>
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<b>Tuna & feta dip (or spread)</b></div>
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<span class="rating"><b>Some facts:</b></span>
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<br />
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 10/10 </span></div>
<b>Prep time:</b> 20<span class="preptime"> minutes</span><br />
<b>Cook time: </b><span class="cooktime"> max. 8 minutes</span><br />
<b>Total time:</b> <span class="duration"> 30 minutes </span><br />
<b>Yield:</b> <span class="yield">1 1/2 - 2 cups</span><br />
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<b>Ingredients</b><br />
<div style="text-align: center;">
</div>
<ul style="text-align: center;">
<li>1 can of tuna (shredded, NOT in oil) (approx. 140g) </li>
<li>2 hardboiled eggs (medium)</li>
<li>100g feta</li>
<li>1/2 cup chives </li>
<li>1-2 tbsp of mayonnaise </li>
<li>salt to taste</li>
<li>pepper to taste</li>
<li>1 tbsp Greek yogurt (optional) </li>
</ul>
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<b>Cooking Directions</b><br />
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Just like with my basic tuna dip, you:</div>
<ul style="text-align: center;">
<li>drain tuna</li>
<li>boil eggs</li>
<li>chop chives</li>
<li>scrape/chop feta (prepare for mess) :)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbHNHheuFwjnEKznVy_ICeKzPm8qi9V7v74HWQLu-DAL3K1crga_4WLoBJ8z9kiTumnVmxQUEGKStWPQ6-NMfBm-6Ei2jJQY1IN9ERVv3hfap-yruZgS0vlcotNHC-sLQEHjH2XOhu8o/s1600/tunafetadip2_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbHNHheuFwjnEKznVy_ICeKzPm8qi9V7v74HWQLu-DAL3K1crga_4WLoBJ8z9kiTumnVmxQUEGKStWPQ6-NMfBm-6Ei2jJQY1IN9ERVv3hfap-yruZgS0vlcotNHC-sLQEHjH2XOhu8o/s400/tunafetadip2_Guilty_Pleasures.jpg" width="400" /></a></div>
<ul style="text-align: center;">
<li>grate eggs (the smallest holes) </li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuChaurHvSpiIw_N_AgiVRkjWhaSHCIjO5n89zHwOPkuQHpOgO0dBCEsgmniPNJt-7y9_p4BZs1IzBdGuwXskJGyHaNrHHk-e4zkieb4wBCN3mOTuVs68gRmVc7-qkkOac_irisp9lCc/s1600/grateeggstunafetadip_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuChaurHvSpiIw_N_AgiVRkjWhaSHCIjO5n89zHwOPkuQHpOgO0dBCEsgmniPNJt-7y9_p4BZs1IzBdGuwXskJGyHaNrHHk-e4zkieb4wBCN3mOTuVs68gRmVc7-qkkOac_irisp9lCc/s400/grateeggstunafetadip_Guilty_Pleasures.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">grater with small holes :)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GYI9yb2nygAnCuglR8YyVwAHm3dvN0FFAo-HK8l21Tz-_Y7ukRXJCb_26gLNdRWYOvYl-qqVGAUzs1BzURq1c6n_r4JziCeYuLtuDqsG_OZ_qo2YGNO512Oib1FPyzanKAz1ZYEVhTs/s1600/tunafetadip_gratedeggs_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GYI9yb2nygAnCuglR8YyVwAHm3dvN0FFAo-HK8l21Tz-_Y7ukRXJCb_26gLNdRWYOvYl-qqVGAUzs1BzURq1c6n_r4JziCeYuLtuDqsG_OZ_qo2YGNO512Oib1FPyzanKAz1ZYEVhTs/s400/tunafetadip_gratedeggs_Guilty_Pleasures.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">grated eggs - you don't have to separate the whites from the yolks</td></tr>
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<div style="text-align: center;">
<ul>
<li> put everything in a bowl </li>
</ul>
</div>
<ul style="text-align: center;">
<li>add mayo (and yogurt if you use it) </li>
<li>season to taste</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4DRKiiUrRzRamzOdDMCsgAJOcXJJAXbyEBzKnSFzjkZTIJ84De2RfvpUfg3iTo7iGG2G5f27SXrcfzLrc_64kE2Z1cR3XeTaHzQpn5hEecOCsDg7YwKRmTpJJZ2Xgsw_u7U3Yz3I-kw/s1600/tunafetadip_season_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4DRKiiUrRzRamzOdDMCsgAJOcXJJAXbyEBzKnSFzjkZTIJ84De2RfvpUfg3iTo7iGG2G5f27SXrcfzLrc_64kE2Z1cR3XeTaHzQpn5hEecOCsDg7YwKRmTpJJZ2Xgsw_u7U3Yz3I-kw/s400/tunafetadip_season_Guilty_Pleasures.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mayo + pepper + salt</td></tr>
</tbody></table>
<div style="text-align: center;">
<ul>
<li> stir & eat it all!</li>
</ul>
</div>
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</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPSFBtDfl8chI5ptd0PpRl7Koma_G4lgB-qFR2PqgR51YKPBDaxArvaDplitsk0MzmetxL5fQN_dnj4oslHn9vocFDAV5SO3yr8F00Eu5gB1ksAGGdCcXwcnjD-tveQAcQ01qWYKHwZw/s1600/tunafetadip_spread_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPSFBtDfl8chI5ptd0PpRl7Koma_G4lgB-qFR2PqgR51YKPBDaxArvaDplitsk0MzmetxL5fQN_dnj4oslHn9vocFDAV5SO3yr8F00Eu5gB1ksAGGdCcXwcnjD-tveQAcQ01qWYKHwZw/s400/tunafetadip_spread_Guilty_Pleasures.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious as a spread :)</td></tr>
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<b> </b><br />
<b>Notes and a tip :) </b></div>
<div style="text-align: left;">
You can substitute mayo for yogurt altogether. Mash the dip with a fork to avoid salty lumps of feta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwZ4SoWTrkiYITsaEKuOLaEo4vEiXvD67z-jLv9yEK7B6l9sCE1nbocgdgDFA1O7aUpxKPHcSyRO0fl1ZRrS4uHe7AkF3z6KzCjn2brMe1TbikJzveFqUiSnmGGKqcBUONI0ltxQRjds/s1600/tunafetadipeggs_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwZ4SoWTrkiYITsaEKuOLaEo4vEiXvD67z-jLv9yEK7B6l9sCE1nbocgdgDFA1O7aUpxKPHcSyRO0fl1ZRrS4uHe7AkF3z6KzCjn2brMe1TbikJzveFqUiSnmGGKqcBUONI0ltxQRjds/s320/tunafetadipeggs_Guilty_Pleasures.jpg" width="320" /></a></div>
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<div style="text-align: left;">
<b>TIP</b>: if you want to peel the shells of the eggs without ripping the egg apart - after boiling, drain the eggs out of the hot water. Then, fill the pot with eggs with really cold water and !!! <u>crack the egg shells</u> !!! and leave the eggs in the cold water for a couple of minutes. It works for me almost every time :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FAfdfUVdwLAlE_vG1BEySR0A40RHuaHC4vkpXIkCKYxoUJBp8LI7EvZbxLTGtC8nMPBEcfJfaVez0U7k2vHosyQ30qD4DDHXVed5BWlDXwYdXHCUnzHogFhzfqGe2DxzDc9Pss3yKCA/s1600/eggs_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FAfdfUVdwLAlE_vG1BEySR0A40RHuaHC4vkpXIkCKYxoUJBp8LI7EvZbxLTGtC8nMPBEcfJfaVez0U7k2vHosyQ30qD4DDHXVed5BWlDXwYdXHCUnzHogFhzfqGe2DxzDc9Pss3yKCA/s400/eggs_Guilty_Pleasures.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">50% of success this time :)</td></tr>
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</div>
<div style="text-align: center;">
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I just thought that it's a pretty quick dish to use for a New Year's Eve party :)<br />
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Have a nice day!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-30041300676021742792011-12-27T12:16:00.000+01:002011-12-29T09:47:03.863+01:00Broccoli and feta dip (salad)<div style="text-align: center;">
<i> </i>Vegetable options this winter are pretty slim. I don't like to buy imported veggies. Thus, I'm stuck with frozen veg or nothing at all.</div>
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One of my absolute favourite frozen veggies is broccoli. I could eat it everyday, seriously.</div>
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I love to boil broccoli (frozen or fresh) and serve it warm with a dollop of garlic sauce. Delicious!</div>
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Another easy and relatively fast dish is my friend's broccoli and feta salad.</div>
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I can be a dip if you cook broccoli really soft - it will come apart during stirring and give the whole dish a beautiful green colour.</div>
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<b>Broccoli and feta dip (salad)</b></div>
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<span class="rating"><b>Some facts:</b></span>
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<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 9/10 </span></div>
<b>Prep time:</b> <span class="preptime">30 minutes</span><br />
<b>Cook time: </b><span class="cooktime">20-30 minutes</span><br />
<b>Total time:</b> max 60<span class="duration"> minutes </span><br />
<b>Yield:</b> for 3-4 people in separate bowls as a salad; as a dip - a lot :)<br />
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<b>Ingredients</b><br />
<ul style="text-align: center;">
<li>500g of frozen broccoli</li>
<li>1/2 package feta, diced</li>
<li>3-4 medium carrots</li>
<li>3 small eggs (optional)</li>
<li>2 tbs of <a href="http://en.wikipedia.org/wiki/Herbes_de_Provence">Herbes de Provence</a> mix</li>
<li>3 tbs Greek yogurt </li>
<li>1 tbs mayonnaise</li>
<li>pepper</li>
<li>salt</li>
<li>paprika</li>
</ul>
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<b>Cooking instructions</b><b> </b><br />
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Cook broccoli and carrots and eggs. Dice, shred, grate - just make the pieces smaller. </div>
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I grated eggs and sliced carrots into half-circles. My broccoli was overcooked (oh, well) - I just pressed it with a fork and mashed it up a bit.</div>
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Feta - I hate cutting this stuff. It sticks to the knife and makes a terrible mess. I cut it a couple of times and hoped it'll come together with the rest during stirring. I was right. :)</div>
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Sprinkle the veggies mixture with herbs and pepper and salt. Then add the sauce and stir till mixed enough for you. </div>
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To make the sauce, mix yogurt and mayonnaise. Or use <a href="http://gourmetsins.blogspot.com/2011/12/garlic-sauce.html">garlic sauce</a>.</div>
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Bon Appétit! </div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-36178033942204174052011-12-24T12:08:00.000+01:002011-12-24T12:08:29.743+01:00Easy nutella fudge<div style="text-align: center;">
I thought I'll be too busy to post anything today, but here you go :) </div>
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It's Christmas Eve today in Poland. You could ask what's the big deal, it's Christmas Eve everywhere. </div>
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I think that we prepare and celebrate Christmas Eve so much more than the rest of Christmas.</div>
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Christmas Eve is the time to spend with your closest family. We prepare a feast of as much as 12 dishes and sit and eat and talk etc. for the whole evening. </div>
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The most important part is the wish-making. In my family we share the wafer and each person wishes something for the other person. Just imagine people mingling and wishing for health, babies and luck in general.</div>
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There's a lot of fun in that too - my gran wishes me to have babies every year :)</div>
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We get pretty sentimental and it's very moving.</div>
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That's the whole spirit of Christmas Eve.</div>
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Then, obviously, we eat. A lot. :)</div>
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We tend to eat fish, herring, <a href="http://en.wikipedia.org/wiki/Bigos">bigos</a> (sour cabbage with mushrooms), dumplings - no meat. </div>
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My family doesn't eat sweets and cakes on Christmas Eve. </div>
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But you can make some fudge on the 24th and eat it next day :)</div>
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<b>Easy Nutella fudge</b></div>
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<span class="rating"><b>Some facts:</b></span>
</div>
<div class="review hreview-aggregate" style="text-align: left;">
<span class="rating"><b>My rating:</b> 10/10 </span></div>
<b>Total time:</b> 15<span class="duration"> minutes </span>+ 2-3 hours of chilling the fridge<br />
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<b> Ingredients </b><br />
<ul style="text-align: center;">
<li>1 can sweetened condensed milk (400g)</li>
<li>1 tsp vanilla extract</li>
<li>280- 300 g chopped chocolate (200g dark, 100g milk chocolate)</li>
<li>280-300g hazelnut spread (Nutella)</li>
<li>3 tbsp butter</li>
<li>1 candy cane crushed to pieces </li>
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<b>Cooking Instructions</b><br />
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Prepare a stainless steel bowl and put it over a pan with 2 cups water in it.</div>
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The bowl cannot touch the water.</div>
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Into the bowl pour condensed milk, vanilla, Nutella (or any other spread - I used a cheaper version), chopped chocolate and butter.</div>
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Turn on the heat and make everything melt together till smooth.</div>
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Prepare a pan (mine is 20cmx35cm), grease it and line it with baking paper.</div>
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Remember to leave some overlap of paper - it'll be easier to take the fudge off the pan.</div>
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Pour the mixture in the lined pan and smooth the surface with a spatula.</div>
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Sprinkle crushed candy cane on top.</div>
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Leave to cool completely.</div>
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Transfer to fridge and leave overnight. :)</div>
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Just kidding, 2-3 hours will do :)</div>
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To cut: put a knife under hot water, dry on a kitchen towel and cut fudge into squares.</div>
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Eat delicious fudge or gift it!</div>
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Have a very sweet time this Christmas!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-13811866294261802422011-12-23T23:40:00.000+01:002011-12-23T23:40:34.571+01:00<div style="text-align: center;">
I wish you all a very Merry Christmas! </div>
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Hope you have fabulous time with your families and friends<i>.</i></div>
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May the food you eat be delicious and non-fattening :)</div>
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I'll be posting some of my mums cakes after the holidays and some of my party snack ideas for New Year's Eve, so stay tuned :)</div>
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<i> </i></div>
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Have a nice weekend everyone and don't eat too much :) (just kidding) <i><br /></i></div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1145873138767436217.post-40034581346200148062011-12-20T09:47:00.000+01:002011-12-20T09:47:00.057+01:00Chocolate orange peel<div style="text-align: center;">
Remember the candied orange peel I made?</div>
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Well, it dried all right.</div>
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It's delicious on it's own, but... chocolate makes everything better, doesn't it?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhew3FPgmkrJHj3sEzftwdnmSPDuM0l0ECBVXjyKr0tRkheaTZfs2Dd3O7spRVK-VZ0tHPkS91DIwG4iY-LQQKPCD6PHlEKnfCnk489R0ZGy3qskzM7z3pTcL1khbolIknikFvMDPyq0/s1600/meltedchoc5_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhew3FPgmkrJHj3sEzftwdnmSPDuM0l0ECBVXjyKr0tRkheaTZfs2Dd3O7spRVK-VZ0tHPkS91DIwG4iY-LQQKPCD6PHlEKnfCnk489R0ZGy3qskzM7z3pTcL1khbolIknikFvMDPyq0/s400/meltedchoc5_Guilty_Pleasures.jpg" width="400" /></a></div>
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So, I dunked my orange peel in chocolate and made it heavenly :)</div>
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It's pretty easy to do.</div>
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<b>Chocolate orange peel</b></div>
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<span class="rating"><b>Some facts:</b></span>
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<div class="review hreview-aggregate" style="text-align: left;">
<span class="rating"><b>My rating:</b> 8/10 </span></div>
<b>Total time:</b> 40<span class="duration"> minutes </span><br />
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<b> Ingredients </b><br />
(amounts for peel from 2 medium oranges)<br />
<ul style="text-align: center;">
<li> 60g milk chocolate</li>
<li>60g dark chocolate</li>
<li>1/4 cup milk</li>
</ul>
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<b>Cooking instructions </b><br />
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First, prepare a big pot (it has to be tall) and a metal bowl.</div>
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Pour some water inside the pot - the water can't touch the bowl which you'll put on top of the pot.</div>
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Put the pot with bowl over low heat.</div>
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Add chocolate and a little splash of milk.</div>
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It's good to chop the chocolate into smaller pieces :)</div>
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Do not pour all of milk at once - you might not need that much milk.</div>
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Just add a tablespoon to thin the chocolate melting.</div>
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And add a bit more every time the chocolate gets too thick.</div>
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You don't have to keep the water boiling but every time your chocolate gets thick turn the heat up for some time and it will re-melt.</div>
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It's pretty difficult to coat orange peel with thick chocolate.</div>
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I used a toothpick to spear orange stripes on and dip in chocolate.</div>
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I had to take another toothpick to "shave off" chocolate excess. </div>
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Put on baking paper to dry - 2 day will be enough. You can also put it in the fridge.</div>
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Hope you have a nice week!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1145873138767436217.post-17802752942758566842011-12-16T19:57:00.000+01:002011-12-17T16:07:14.725+01:00Friday Favs - Xmas presents<div style="text-align: center;">
I wish I could say I already found all of my presents. </div>
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Alas, I'm still looking for inspiration.</div>
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I have made some of the things I want to gift. I crocheted and knitted (the knitted part looks bad) all December. I really hope my family and friends will like what I got them. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qwmns78JW9gYtxiXscr9ed14hQFe4PGPOQgAePmZ6zU4HLaBRq1BILPubUCKviiCBXtFA9w7jY_1M5lHh52cpwPjk7Z5V0mSXA9yGyfZJQOmtjeevqWwJ1OhDXphdzIcHwtzfg2hpUI/s1600/fan-tasticscarf_crochet_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qwmns78JW9gYtxiXscr9ed14hQFe4PGPOQgAePmZ6zU4HLaBRq1BILPubUCKviiCBXtFA9w7jY_1M5lHh52cpwPjk7Z5V0mSXA9yGyfZJQOmtjeevqWwJ1OhDXphdzIcHwtzfg2hpUI/s320/fan-tasticscarf_crochet_Guilty_Pleasures.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is a scarf I made for one of my best friends - it's a crocheted fan scarf out of <a href="http://crochetroo.blogspot.com/2006/05/fan-bookmark.html">this pattern</a> which I modified a bit :)</td></tr>
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I also bought some stuff for Xmas:<br />
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Tinsel for some crochet ornaments I want to make:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hKbi32KR0D1l0h8hkBc1FvAfqkpOhaBhhgqeiDTCtS-_h6deLtdBejxe5xJpCpCsrX3Rt1nZKGT8mD9ApZhvesPyMW2Xs3KQXTH0BGyJOoXYmRGRj8uegSC5_V2zF1G4LZTkavZ8xeM/s1600/tinsel_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hKbi32KR0D1l0h8hkBc1FvAfqkpOhaBhhgqeiDTCtS-_h6deLtdBejxe5xJpCpCsrX3Rt1nZKGT8mD9ApZhvesPyMW2Xs3KQXTH0BGyJOoXYmRGRj8uegSC5_V2zF1G4LZTkavZ8xeM/s320/tinsel_Guilty_Pleasures.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love tinsel - in Poland we call it "angels' hair" </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Icicle candies - they stopped making them for some time with no reason at all. These don't taste the same but bring the best Xmas memories. It's pure sugar and sweet as hell - we used to hand those on the tree next to Xmas lights - the papers shine in the light.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeMQB9A94jenq1HFfJxsfw46oi7atJeDtB2qgKrvAHv_A9mmFNVPVZAs4SThxE6W_-LG8HtgertqPW-AVMOjbfTNMVsmQ4HhAIgRpYErvQ5Gu4ott6_XoUPL161FdTpjuS3caIYS98zE/s1600/sopelki_sweets_Guilty_Pleasures.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeMQB9A94jenq1HFfJxsfw46oi7atJeDtB2qgKrvAHv_A9mmFNVPVZAs4SThxE6W_-LG8HtgertqPW-AVMOjbfTNMVsmQ4HhAIgRpYErvQ5Gu4ott6_XoUPL161FdTpjuS3caIYS98zE/s320/sopelki_sweets_Guilty_Pleasures.jpg" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and this is basically my childhood - icicle candies :)</td></tr>
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There's still no snow and I was getting a little bit depressed because of that. Thankfully, today my husband brought a Christmas tree home.</div>
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I'll be doing some decorating today, yay!<br />
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EDIT: And this is the tree I was decorating. Isn't it cute? :)<br />
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Have a nice weekend everyone!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-88311845589420843552011-12-15T15:26:00.000+01:002011-12-15T16:20:16.585+01:00Candied orange peel<div style="text-align: center;">
I got candy crazy before Xmas<i> :)</i></div>
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There are sooo many amazing and, no doubt, delicious candy and sweet recipes.</div>
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My thought go to candied orange peel because I looove oranges and hate wasting food.<br />
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I was always sure that it's pointless to even attempt making candied orange peel (COL, in short) - I was sure the store bought is full of secret ingredients that make it taste in this special way.</div>
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Thank God I saw <a href="http://christmas.yourway.net/candied-orange-peel/">somebody</a> do this on Pinterest the other day. I made it and it's delicious. As soon as it dries thoroughly I'm dunking it in chocolate. May even give it to my family as a Xmas gift...</div>
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<b>Candied Orange Peel</b></div>
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<span class="rating"><b>Some facts:</b></span>
</div>
<div class="review hreview-aggregate">
<span class="rating"><b>My rating:</b> 9/10 </span></div>
<b>Prep time:</b> <span class="preptime">5-10 minutes</span><br />
<b>Cook time: </b>60<span class="cooktime"> minutes</span><br />
<b>Total time:</b> 2-3 days (including drying)<span class="duration"> </span></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<ul>
<li>6 oranges (2 oranges) - the sweeter the better</li>
<li>4 cups sugar (1 1/2 cup sugar)</li>
<li>1 1/2 cup water (1/2 cup water)</li>
<li>chocolate to cover</li>
</ul>
</div>
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<b>Cooking instructions:</b></div>
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Peel the oranges and cut the peel in thin stripes.<br />
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Take a pan, put peel inside and cover with water.<br />
Bring to boil. Drain the peel and rinse it with cold water.<br />
Repeat the process two more times.<br />
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Put sugar and water in a pan and bring to boil (on low heat)</div>
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Let it simmer for about 8-9 minutes - don't stir to avoid crystals.<br />
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Dunk the peel stripes in the simmering sugar.<br />
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Stir to cover all stripes with the boiling mixture. </div>
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Cover the pan with a lid.<br />
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Leave it to simmer for about 45 - 60 minutes on really low heat.</div>
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You know the peel is ready when it gets translucent and glossy.<br />
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It's good to uncover the pan after 30 minutes and leave it to simmer uncovered for 5-10 minutes.</div>
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Then add 3-4 tablespoons of cold water because the sugar mixture will reduce a bit while cooking uncovered. Be careful because the hot mixture will boil vigorously when you add cold water. Best do it from a certain distance - i.e. do not put your hands directly over the pan.<br />
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My orange peel got glossy after about 55 minutes.<br />
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Take the pan off the heat.<br />
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Prepare a baking paper sheet or a rack and baking paper and put the peel on it.<br />
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I separated each peel with two forks so that they don't stick together.<br />
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Leave to dry for about 2-3 days.<br />
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Then you can dip it in melted chocolate and leave to dry for some more.<br />
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Seriously, try this!<br />
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Have a very Merry Christmas! <br />
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-42628912960142683402011-12-13T15:07:00.000+01:002011-12-13T21:02:21.124+01:00Orange muffins 2.0<div style="text-align: center;">
I made <a href="http://gourmetsins.blogspot.com/2011/04/orange-muffins-saving-badly-written.html">orange muffins</a> some time ago and they would be a complete disaster if I didn't trust my intuition enough to introduce some changes.</div>
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I found another one recently and decided to give it a try. I am a bit distrustful of oranges and grapefruit in baked goods. However, I'm also a sucker for their taste so here we go...</div>
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The<a href="http://annies-eats.net/2010/04/16/orange-muffins/"> recipe</a> is from Annie's Eats and it's amazing. I was taking pictures after dark - sorry for the flash glare :)<br />
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<b>Orange muffins </b><br />
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<span class="rating"><b>Some facts:</b></span>
</div>
<div class="review hreview-aggregate" style="text-align: left;">
<span class="rating"><b>My rating:</b> 7/10 </span></div>
<div style="text-align: left;">
<b>Prep time:</b> <span class="preptime"> 20-30 minutes</span><br />
<b>Cook time: </b><span class="cooktime">20 minutes</span><br />
<b>Total time:</b> 40-50<span class="duration"> minutes </span><br />
<b>Yield:</b> 18 big muffins<br />
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<b>Ingredients</b></div>
<div style="text-align: center;">
Dry:</div>
</div>
<ul style="text-align: center;">
<li>3 1/2 cups flour</li>
<li>1 1/2 tsp baking powder</li>
<li>1 cup sugar</li>
<li>1/2 tsp salt</li>
</ul>
<div style="text-align: center;">
<br />
Wet:</div>
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<ul style="text-align: center;">
<li> 1 cup milk</li>
<li>1/2 cup freshly squeezed orange juice</li>
<li>2 eggs</li>
<li>1/2 cup sour cream</li>
<li>200g butter, melted and cooled</li>
</ul>
<div style="text-align: center;">
and</div>
<ul style="text-align: center;">
<li> zest from 2 oranges</li>
</ul>
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<b>Cooking instructions:</b><br />
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Preheat the oven to 200*C</div>
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As always, mix dry ingredients together, mix wet ingredients together. </div>
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Mix both dry and wet mixtures till combined and stir in orange zest at the very last.<br />
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Fill the muffin cups to half of their height.</div>
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Bake for 18-20 minutes or till the toothpick inserted in the muffin comes out clean.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Prepare the glaze according to <a href="http://annies-eats.net/2010/04/16/orange-muffins/">this recipe</a> and drizzle over still warm muffins. <br />
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The glaze makes them 200% better!<br />
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<div style="text-align: center;">
Have a nice week!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-18673702901557989182011-12-12T13:08:00.000+01:002011-12-12T13:08:00.972+01:00Garlic sauce<div class="separator" style="clear: both; text-align: center;">
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I feel that garlic sauce deserves a post on its own. I love it!</div>
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I can't think of any other dish I make quite so often.</div>
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I can't imagine a party without the sauce to dip crisps in. There's no Greek salad without it for me anymore.</div>
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It's simply delicious!</div>
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<b>Garlic sauce</b> (my strong version)</div>
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<span class="rating"><b>Some facts:</b></span>
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<span class="rating"><b>My rating:</b> 10/10 </span></div>
<b>Total time:</b> max 15<span class="duration"> minutes </span><br />
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<b>Ingredients</b><ul style="text-align: center;">
<li>Greek yogurt (3-4 tbs)</li>
<li>mayonnaise (2 tbs)</li>
<li>salt</li>
<li>pepper</li>
<li>garlic (fresh! - powdered won't do) (3-4 gloves, minced)</li>
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I didn't give you specific measurements because with this recipe all is about your personal preference.</div>
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I usually add 3-4 garlic cloves - that gives you quite a strong sauce. </div>
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First, you mince garlic and sprinkle it with salt. Stir it with a spoon pressing a bit.</div>
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Add yogurt and mayo and season to taste.</div>
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Tastes best after refrigerated for a couple of hours.</div>
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I recommend it as a dip for crisps, chips, toasted baguette or as a sauce in salads.</div>
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Have fun adding some finely chopped olives or pickles.</div>
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Hope you have a great week!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-33894124823195309332011-12-06T17:07:00.001+01:002011-12-09T12:15:30.191+01:00Friday Favs - first snow<div style="text-align: center;">
<i> </i>I've been meaning to knit my hubby a beanie this whole week, but my the lazy part of me took over and I didn't even start. Eh... Thankfully, I'm almost ready with one of my crochet Christmas presents. </div>
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I have so many ideas about Xmas dishes and cookies... It'll be so difficult to chose...</div>
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Well, some of the amazing candy and cookie recipes are too time-consuming for me (lazy :)).</div>
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Other require ingredients I can't find anywhere around my town. </div>
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To tell you the truth, I'm tempted to stay with my all-time favourite family recipes.<br />
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These include: apple pie, fluffy cheesecake, poppy seed cake, shortbread cookies and gingerbread cookies.<br />
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At the Christmas Eve dinner we will have fried carp, borscht with <a href="http://en.wikipedia.org/wiki/Uszka">uszka</a> and <a href="http://en.wikipedia.org/wiki/Bigos">bigos</a>.<br />
Christmas Eve in Poland is traditionally a part of the fast - there's no meat in any of the dishes. My family doesn't eat mayonnaise on the 24th of December as a part of the fast, but some people prepare simple vegetable salad.<br />
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I am a big fan of vegetable salad and will be posting a recipe here some time soon. :)</div>
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My fav this week is snow. Who would have guessed, huh? :)<br />
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It's not much but it snowed so beautifully that day. And it gives promise of a white Christmas. :)<br />
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What's best in the frosty and snowy weather? Sweets!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5HLnx31YnasrNH94MzctdhN-JvXRbjsv_kbBswvOK43-stczwIsXEQKJBN0Qe7SfXv2VcyBo1VYh1RGwMVuQkwkjOnH-L6lyP6ljHxLkdXtK9a-DErXE3nB-gXd5br31lPeMbWIK6JY/s1600/FridayFavs_first_snow_GP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5HLnx31YnasrNH94MzctdhN-JvXRbjsv_kbBswvOK43-stczwIsXEQKJBN0Qe7SfXv2VcyBo1VYh1RGwMVuQkwkjOnH-L6lyP6ljHxLkdXtK9a-DErXE3nB-gXd5br31lPeMbWIK6JY/s400/FridayFavs_first_snow_GP.jpg" width="373" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://sweetapolita.com/2011/09/cake-batter-sprinkle-bark/">1</a> | <a href="http://www.girlcooksworld.com/2011/07/creamy-mocha-coffee-caramels.html">2</a> | <a href="http://smittenkitchen.com/2006/11/candy-girl/">3</a> | <a href="http://www.lhj.com/recipe/bars/dulce-de-leche-chocolate-bars/">4</a></td></tr>
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I'm making chocolate orange peel - it looks so delicious. Haven't got a candy thermometer so my options are low in the sweets department. I dream of making my own marshmallows. I guess I could add a candy thermometer to my Xmas wish list :)</div>
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Hope your (and mine) dreams come true this winter!</div>
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Have an amazing weekend!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1145873138767436217.post-80489996467097347572011-12-06T11:41:00.001+01:002011-12-06T14:43:32.419+01:00Stained glass gingerbread cookies<div style="text-align: center;">
I can't wait for Christmas, as you probably know by now... Yes, I'm not patient.</div>
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And because of that I made gingerbread cookies 4 weeks before Christmas. </div>
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That and the fact that they taste better after they lie in a tin for some time. </div>
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Don't get me wrong, they're pretty delicious when they're fresh but there's something different about 3-week-old gingerbread cookies.</div>
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My friend made these a year ago and she swears that they are still good, so I decided to give this recipe a try. The recipe is<a href="http://mojewypieki.blox.pl/2009/12/Szybkie-pierniczki.html"> here</a>. </div>
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<span style="font-size: x-small;">(I re-read the last sentence and feel the need to clarify. My friend didn't eat these delicious cookies only because they were made to hang on the Xmas tree. In other case she would have eaten them, I'm sure... I had to hide the newly made batch because my husband keeps eating them when I'm not around, so that's saying something.)</span></div>
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I made ordinary gingerbread cookies to decorate with white icing and hang on our tree, but the most exciting thing is that I made<b> stained glass cookies</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbng71pM_QRGJadC5UTGFjGgSm-WMg4_BEEhPV-ANOtpEF-PB0Fjcj8P53JAz1-vwHR3W5-L0cN75KyzoLDyEyvJ3AWDxTmIVeYjkXyi8F-XmnNbqaX2jFymRPKdDctixPLBtUAu9iK8/s1600/stainedglassgbc4_GP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbng71pM_QRGJadC5UTGFjGgSm-WMg4_BEEhPV-ANOtpEF-PB0Fjcj8P53JAz1-vwHR3W5-L0cN75KyzoLDyEyvJ3AWDxTmIVeYjkXyi8F-XmnNbqaX2jFymRPKdDctixPLBtUAu9iK8/s320/stainedglassgbc4_GP.jpg" width="320" /></a></div>
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Inspiration comes from Pinterest and my mother-in-law. </div>
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Source: <a href="http://www.bbc.co.uk/food/recipes/stainedglasswindowbi_87505" style="color: #76838b; font-size: 10px; text-decoration: underline;">bbc.co.uk</a> via <a href="http://pinterest.com/guiltypleasures/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Guilty</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
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Source: <a href="http://www.flickr.com/photos/dreemkaggs/1896652765/" style="color: #76838b; font-size: 10px; text-decoration: underline;">flickr.com</a> via <a href="http://pinterest.com/guiltypleasures/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Guilty</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
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The idea is simple - you make cookies (in my case, gingerbread cookies) and cut out the insides of the cookies before baking. Then you fill the holes with crushed hard candy. It will melt during baking creating beautiful stained glass effect.</div>
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I recommend using baking paper with these cookies. You may experience some problems with un-sticking the cookies from the paper - just put them in a cool place for a couple of minutes and they'll come off it.</div>
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As you can see, I made holes in the tips of the stars in the picture above - they're going to adorn the Xmas tree this year. Hopefully, they'll reflect the Xmas light :)</div>
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I almost forgot. Today is St. Nicolas Day in Poland - pre-Xmas presents giving day. :)</div>
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Hope you have a very nice day!</div>
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<i>©2010-2011, copyright Guilty Pleasures </i>Unknownnoreply@blogger.com