tag:blogger.com,1999:blog-85528505393243823152024-02-07T06:04:30.422+00:00The Brilliant ChefThe culinary adventures of a kid who loves to cook!Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8552850539324382315.post-608927828941562592017-01-28T15:35:00.000+00:002017-01-28T15:35:11.223+00:00Chocolate Tasting! I love 'Love Cocoa'<div class="separator" style="clear: both; text-align: left;">
Today I tasted some new chocolate that I hadn't tried before. It was called <a href="https://www.lovecocoa.com/" rel="nofollow" target="_blank">'Love Cocoa'</a>. It was set up by someone who has the same surname as the famous Cadbury because he is from the same family. But he wanted to make nice quality chocolate and make it here in the UK. He also wanted it to be able to fit through the letterbox so that it can be sent as a gift even when someone is not home to receive it. </div>
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The reason we were sent this chocolate is because my little sister, Miss T, won it in a Christmas competition because she loves to cook and made some chocolate snowmen when we saw the recipe on <a href="https://www.facebook.com/onelovecocoa/" rel="nofollow" target="_blank">Love Cocoa's facebook page</a>.<br />
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We were sent 4 varieties. My sister loved the milk chocolate one best so she kept that all to herself!!!<br />
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But she let us have the other three varieties which were: Earl Grey Milk chocolate, Equador Dark chocolate, and Maldon Sea Salt dark chocolate.<br />
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This is what we thought of them:<br />
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Milk Chocolate: Really creamy and delicious flavour. Not overpowering.<br />
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Earl Grey Milk Chocolate: You would LOVE this even if you don't like tea. The flavour is really nice and doesn't taste too 'tea like' but just really really delicious.<br />
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Equador Dark Chocolate: My mum says dark chocolate is her favourite thing these days but the Love Cocoa Milk chocolate and Earl Grey milk chocolate was SO nice that she actually liked those ones best! This dark chocolate is strong (it is 70%) but I liked small amounts of it.<br />
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Maldon Sea Salt Dark Chocolate: This was also strong as it is 70%. But the salt makes it really good tasting!<br />
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We decided to do the 'chocolate trick' where you can make an extra piece of chocolate magically appear. I like my magic tricks a lot because I can do balloon modelling and other actual real magic tricks. Here is one of my balloon modelling videos I made before. I know lots more magic tricks now though:<br />
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As you can see, my mum didn't break the chocolate pieces quite neatly enough but we figured out roughly how it should be. </div>
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Overall I loved this chocolate SO much and because it can fit through the letterbox, I'm going to ask my mum and dad to get me some for my birthday which is fairly soon. My favourite flavour of them was Earl Grey Milk Chocolate. </div>
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They also have other amazing flavours that I want to try one day like honeycomb & honey, Mint, and coffee flavours. </div>
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I hope you like my review of Love Cocoa chocolate. I took all the photos above myself because I am practising my photography with my dad's camera.<br />
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The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com1tag:blogger.com,1999:blog-8552850539324382315.post-36537962367207343922016-10-09T12:21:00.000+01:002016-10-09T12:21:46.435+01:00The day I ate doughnuts for breakfast!I ate doughnuts for breakfast! But it's alright though, because they're healthy.<br />
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On Friday nights I've been watching <a href="http://www.channel4.com/programmes/jamies-super-food" rel="nofollow" target="_blank">Jamie's Superfoods </a>and I noticed a breakfast recipe that I liked. So on Sunday morning (today) I really really wanted to eat those doughnuts for breakfast.<br />
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So I found the <a href="http://www.jamieoliver.com/recipes/breakfast-recipes/breakfast-doughnuts/" rel="nofollow" target="_blank">recipe</a> and I made my very own doughnuts for breakfast. And the best thing is they're healthy and they taste delicious.<br />
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Instead of cooking them in oil, they are cooked in water first.<br />
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And then fried in just a teeny bit of oil afterwards.<br />
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The blueberries and the greek yogurt made it taste really nice and healthy and a sprinkle of cinnamon at the end made it perfect!<br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-48238633955493122972016-02-14T09:45:00.000+00:002016-02-14T09:45:50.893+00:00Meeting Mr Bean (no, not THAT Mr Bean) at the Bakes and Cakes show<div class="separator" style="clear: both; text-align: center;">
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You might remember that in 2014 something amazing happened. I got to <a href="http://www.thebrilliantchef.co.uk/2014/11/bakes-and-cakes-show-meeting-mary-berry.html" target="_blank">meet Mary Berry</a> when my cookies won first prize at the BBC Good Food Bakes and Cakes show in London. Lots of other amazing things have happened with my cooking adventures since then too...<br />
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I won at <a href="http://thebeesleybuzz.blogspot.co.uk/2014/12/kids-in-kitchen-my-champ.html" target="_blank">Kent Cooks that year</a> which was an awesome experience as I got to cook in a proper professional kitchen.<br />
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Then last year<a href="http://www.thebrilliantchef.co.uk/2015/11/badgers-and-baking-my-amazing-day-with.html" target="_blank"> I got to cook with Edd Kimber</a> which was brilliant as he was really fun.<br />
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So I thought that was enough exciting things to have happened. But then when I saw that the 2015 BBC Good Food Bakes and Cakes show had 'London Landmarks' as the theme for the baking competition, I had the idea of making 'The London Pie' which is a play on words about my favourite London Landmark which is The London Eye.<br />
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I had made some hot water crust Cornish pasties before and so I really wanted to do a hot water crust pastry pie as I like making hot water crust pastry. You can see the recipe for <a href="http://www.thebrilliantchef.co.uk/2016/02/the-london-pie-recipe-a-warming-winter.html" target="_blank">the pie I made here</a>.<br />
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It was a really good day in London as I got to see lots of my favourite chefs like Jo Wheatley. I like making her recipes as<a href="http://www.thebrilliantchef.co.uk/2013/01/panettone.html" target="_blank"> I made her pannetone before</a>.<br />
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We also saw Marcus Bean who is great.<br />
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And the lady at Bake Box showed me how to decorate a Christmas star really nicely.<br />
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This year the Bakes and Cakes show was part of the BBC Good Food show so there was lots to see and do!<br />
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Then it was time for the announcement of the winners - I really really didn't think I stood a chance because there were so many great entries. Most were cakes or biscuit buildings and mine was the only pie so I really didn't have high hopes.<br />
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I couldn't believe it when my name was called as runner up in the junior category!!!<br />
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I won a signed Paul Hollywood cookery book, a magimix icecream maker and a ticket to see the Paul Hollywood theatre session. I was secretly really pleased not to win first prize as that was to meet Paul Hollywood and I find him a bit scary on TV so I didn't want that. <br />
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When I saw him in the theatre session he actually seemed nice and he was funny too.<br />
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He made a fougasse bread, cut it up and threw it into the audience.<br />
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My mum managed to catch a piece for me! (it tasted good)<br />
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Overall we had a really great day out! </div>
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com2tag:blogger.com,1999:blog-8552850539324382315.post-13567138218836419262016-02-14T09:17:00.000+00:002016-02-14T09:17:58.317+00:00The London Pie Recipe: A a warming winter lentil and vegetable pieThe Brilliant Chef is back! I was too busy to blog for a while because I was too busy at school but I wanted to write up my recipe for what I call 'The London Pie'. It is based on 'The London Eye' as that is my favourite London landmark.<br />
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I had to chop up loads of vegetables<br />
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And make a hot water crust pastry - which I really enjoy doing!<br />
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Here are all the ingredients you need:<br />
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For the pastry:<br />
80g butter<br />
140g lard<br />
1 tsp table salt<br />
600g plain flour<br />
1 egg for egg wash<br />
240ml water<br />
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For the filling:<br />
1cup dried red lentils - washed thoroughly<br />
4 potatoes<br />
4 carrots<br />
2 onions<br />
groundnut oil<br />
seasoning<br />
fresh or dried herbs - we used fresh rosemary from the garden and some dried mixed herbs.<br />
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Method:<br />
1. Wash the red lentils in a sieve, place in a pan of cold water and bring to the boil. Then simmer for 15-20 minutes.<br />
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2. Wash the potatoes and peel the carrots (you can peel the potatoes too if you want to but I like them with the skins on as long as I wash them properly).<br />
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3. Dice all the vegetables - the potatoes, carrots, and onions. <br />
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4. Brown the onions on the hob in 3 tablespoons of groundnut oil. Then add the carrots and fry for 7 minutes. Then add the potatoes and fry for another 7 minutes. Finally add the lentils in. Add seasoning if you wish to and add the rosemary and dried mixed herbs. Cook for a further 5-10 minutes on the hob then remove from heat and leave to cool. Preheat the oven to 200C.<br />
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5. To make the pastry place the water, lard, butter and salt in a pan on the hob and heat gently until the lard and butter melts.<br />
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6. Measure the flour into a large bowl, carefully pour in the water/lard mixture and mix it with a spoon until it forms a dough.<br />
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7. Knead briefly. Then take one third of it and keep to one side for the pie lid. And keep a little bit of pastry to make the other decorations.<br />
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8. Roll out the remaining pastry and lift it into a tin. I used an 8 inch cake tin. Fill the pastry with the filling. You probably won't need all the filling. I had enough leftover to make some cornish pasties too. I then rolled out and placed the pastry lid on top crimping the edges using egg wash to seal the pie properly. I made a hole in the middle to let out steam and I egg-washed over the whole top of the pie. To help make some of the pattern I needed for the London Pie, I made some fork marks from the centre to the outer edges of the pie.<br />
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9. I cooked my pie in the oven at 200C for 15 minutes. Then the temperature needs to reduce to 180C and I baked the pie for another 45 minutes. Then you need to check the pie to make sure it is not burning, and then cook for another 30 minutes.<br />
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10. Then I used the other bits of spare pastry to make the capsules of the london eye and the struts. These need to be egg washed and baked on a separate baking tray for about 15 minutes.<br />
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11. When the pie is ready remove from the oven and using more egg wash stick on the 'decorations'. This then needs to go back into the oven for another 5 minutes.<br />
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Then the pie was ready for its London adventure. My school let me have the afternoon off school to make this and then my dad had to drive it all the way to London as I had been shortlisted in the BBC Good Food bakes and cakes show!<br />
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Keep reading my blog and you will find out what happened in my next blogpost.<br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-85815027217865368712016-01-30T20:19:00.000+00:002016-01-30T20:19:23.980+00:00Quick Bread two ways - #JarAmnesty with The English Provender Co.<div class="separator" style="clear: both; text-align: center;">
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It's Rebecca here again whilst Daniel is taking a break from the blog. Today I have a really brilliant recipe I have created, inspired by two of my favourite chutneys from <a href="https://englishprovender.com/" rel="nofollow" target="_blank">The English Provender Co.</a><br />
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As part of the #JarAmnesty challenge with <a href="http://www.foodies100.co.uk/2016/01/11/win-one-of-ten-100-waitrose-vouchers-with-english-provender/" rel="nofollow" target="_blank">Foodies100 </a>and English Provender, we have come up with a recipe to use up the jars of condiments that gather at the back of the fridge. Described as a 'jar forest' I'm sure it is a sight that is familiar in fridges everywhere!<br />
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I have to confess that whilst many condiments do end up sitting for months on end lost in the fridge, we don't often have that problem with English Provender products because they go so well with pretty much everything - and they get eaten quickly.<br />
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The English Provender chutney flavours are amazing and so I wanted to use my two favourites in a recipe so that they never end up stuck at the back of the fridge.<br />
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I am using <i>Plum & Bramley Apple Chutney</i> and <i>Caramelised Red Onion Chutney </i>and with one speedy quick bread dough these will be transformed into two types of satisfying and tasty quick bread:<br />
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<ul>
<li><b>Plum & Bramley Apple Chutney, Feta, Walnut and sunflower seed Quick bread</b></li>
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and</div>
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<li><b>Caramelised Red Onion, Bacon and Cheddar Quick bread </b></li>
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The great thing about quick bread is that you don't need yeast and so there is no lengthy wait for the dough to rise before cooking. Instead buttermilk and bicarbonate of soda are used as raising agents during cooking making the whole process speedy and easy. </div>
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<b>Ingredients:</b></div>
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For the dough - </div>
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200g wholemeal flour</div>
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300g plain flour</div>
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400ml buttermilk (or make your own using 400ml milk mixed with 40ml lemon juice and leave for 10 minutes)</div>
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1tsp salt</div>
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1tsp bicarbonate of soda</div>
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For the <b>Plum & Bramley Apple Chutney, Feta, Walnut and sunflower seed Quick bread </b>you will also need:</div>
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60g feta - crumbled</div>
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30g walnuts - roughly chopped</div>
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10g sunflower seeds</div>
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75g English Provender Plum & Bramley Apple Chutney</div>
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For the <b>Caramelised Red Onion, Bacon and Cheddar Quick bread </b>you will also need:</div>
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60g cheddar</div>
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50g bacon / approx 2 rashers (uncooked weight with fat trimmed off)</div>
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75g English Provender Caramelised Red Onion Chutney</div>
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<b>Method:</b></div>
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1. Begin by making your buttermilk if using the milk and lemon juice method. Set aside for 10 minutes.</div>
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2. Pre-heat the oven to 180C and line two baking trays with baking paper. </div>
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3. Cut the bacon into pieces and cook on the hob - This should only take a couple of minutes. Leave to cool. Measure out the other ingredients you will need, reserving a small amount of each to keep as a 'topping'. </div>
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4. In a large bowl mix together the wholemeal flour, plain flour, salt and bicarb. Once the buttermilk is ready also mix this in to form a dough. </div>
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5. On a floured surface, split the dough into two pieces. Into one piece add the ingredients for the <b>Plum & Bramley Apple Chutney, Feta, Walnut and sunflower seed Quick bread </b>and knead lightly to incorporate the ingredients. Into the second piece of dough add the ingredients for the <b>Caramelised Red Onion, Bacon and Cheddar Quick bread </b>and again knead to incorporate these ingredients. Ensure you have kept a little of each ingredient separately to add just before cooking as a 'topping'. </div>
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6. Now you have two doughs. To speed up the actual baking I then split each dough into two so I ended up with two small loaves of each flavour. If you prefer you can make one large loaf of each flavour but it will need to cook longer in the oven. </div>
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7. Roughly shape each of the four pieces of dough into a round and cut a deep cross in each - this will help it cook properly all the way through. Sprinkle on the reserved toppings. Then bake in the oven for 40-45 minutes until cooked through. </div>
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These quick breads make a great centrepiece for a light meal as they are very satisfying in themselves. We ate them for dinner with some salad and with an extra spoonful of chutney - delicious! </div>
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This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies100. Find out more<a href="http://www.foodies100.co.uk/2016/01/11/win-one-of-ten-100-waitrose-vouchers-with-english-provender/"> here. </a><br />
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Recipe created by Rebecca Beesley.Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.com3tag:blogger.com,1999:blog-8552850539324382315.post-91386417638771648222016-01-30T15:23:00.002+00:002016-01-30T15:23:49.844+00:00Eastern Infused Porridge - Recipe by Rebecca Beesley<div class="separator" style="clear: both; text-align: center;">
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This is The Brilliant Chef's mum here. After an amazing couple of years, Daniel seems to want a break from cooking as he hasn't really wanted to get in the kitchen at all so far this year. </div>
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Rather than leaving his blog laying dormant, I've been toying with the idea of it becoming our family's main 'foodie' blog as we have so many food adventures and yet our main blog, <a href="http://thebeesleybuzz.blogspot.co.uk/" target="_blank">The Beesley Buzz</a> covers a whole range of topics and not just food. </div>
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So I thought I'd add a recipe on here and see how I feel about it and more importantly how Daniel feels about it. </div>
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In the cold winter months porridge makes the perfect breakfast option. And I wanted to give porridge a twist with some of the persian cookery flavours that I love so much. </div>
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This beautiful light saffron-yellow porridge is infused with Eastern spices to give it an aromatic flavour – It is a sweet porridge (not savoury) and has an indulgent feel to it, yet is healthy and delicious. I like to think of it as healthy enough for breakfast, yet tasty enough for dessert! <br />
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<b>Ingredients:</b><br />
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40g Porridge Oats<br />
300ml whole milk<br />
Pinch saffron<br />
A quarter tsp rosewater<br />
1 whole star anise<br />
Pinch ground cardamom<br />
1 heaped tsp flaked almonds<br />
1 heaped tsp pistachio slivers<br />
Drizzle of honey<br />
Rose petals to garnish<br />
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<b>Method:</b><br />
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1. Place the milk in the pan on a low heat on the hob and add a pinch of saffron (you really do only need the tiniest pinch), the star anise, the rosewater and ground cardamom. Leave to infuse for around 3-4 minutes. <br />
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2. Remove the star anise and then use your Eastern infused milk to make your porridge in your usual way (I pop mine in the microwave in a large bowl for 4 minutes)<br />
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3. Serve into a bowl and sprinkle the flaked almonds, rose petals and pistachio slivers on top. Add a drizzle of honey. Be generous with the almonds and pistachios as it adds a beautiful crunch.<br />
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Variations to this would be to make the recipe using pudding rice to make a rice pudding using all these flavours. The rice would need longer to cook than porridge though. </div>
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I think ground rice would also work well using the amounts and cooking method as described on a packet of ground rice. i.e. you only need a small amount of ground rice with plenty of milk. </div>
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Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-9523346529070561822015-11-04T20:59:00.003+00:002015-11-04T20:59:49.175+00:00My Colourful Pinata Cake Recipe<div class="separator" style="clear: both; text-align: center;">
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Junior Bake Off 2015 is on this week on CBBC and I love watching both GBBO and Junior Bake Off.<br />
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In the first episode of Junior Bake Off this year they had to make a Pinata cake for the showstopper challenge and I decided I wanted to make one too.<br />
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My little sister wanted to help me and it was a very busy evening to get it all done.<br />
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To make the cakes, I used the usual vanilla sponge recipe I use but timesed the amount by 4 to make 4 cakes. My sister cracked the eggs to put in and I think she lost count so I don't remember her using 8 so I think it had fewer eggs in than it should have but it seemed to work out ok.<br />
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<tr><td class="tr-caption" style="text-align: center;">How many eggs did you put in Miss T? Not sure!</td></tr>
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Ingredients:<br />
480g self-raising flour<br />
4 tsp vanilla extract<br />
2 tsp baking powder<br />
8 eggs<br />
480g caster sugar<br />
480g stork<br />
tiny splash of milk<br />
4 different colours of food colouring (I used red, pink, green and blue sugar flair colours)<br />
Sweets for the middle<br />
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For the buttercream:<br />
600g icing sugar<br />
300g butter<br />
1 tsp vanilla extract<br />
Sprinkles to decorate<br />
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You will also need 4 cake tins that are 8 inches in size. I only had 2 that size and 1 bigger one so I re-used one of the tins after taking the cake out and I trimmed the larger cake to the right size.<br />
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Method:<br />
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1. Pre-heat the oven to 180C. Grease and line the cake tins with baking paper.<br />
2. This is an all-in-one cake mix so I literally mixed all the ingredients together in a mixer.<br />
3. Then I split the mixture evenly between 4 bowls and mixed in a different colour food colouring in each.<br />
4. Then it was time to bake them. They took about 20 minutes each to bake. I checked with a skewer to see if they were ready.<br />
5. I made the buttercream by mixing together the butter, icing sugar and vanilla extract.<br />
6. When the cakes were all cool I started to put them together. I cut out a circle from the middle of the blue and the pink layers. First I put the green layer at the bottom which was the biggest, then buttercream, then the pink layer with the hole in, then more buttercream, then the blue cake with the hole in.<br />
7. At this stage I filled the hole with sweets. I used smarties, revels and M&Ms.<br />
8. Another layer of buttercream and then the red cake (no hole in this!) on top.<br />
9. I put buttercream over the whole cake and decorated with some sprinkles. Then we had to wait until the next day to eat it because my sister had gone to bed by then.<br />
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It was such a cool, pretty, fun cake and the pinata cascade of sweets worked. My family thought it was amazing and they thought it tasted good too.<br />
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<tr><td class="tr-caption" style="text-align: center;">Even the crumbs looked pretty!</td></tr>
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-64442668726940533962015-11-04T20:59:00.001+00:002015-11-04T20:59:36.543+00:00Badgers and Baking - My amazing day with Sky Badger and The Boy who Bakes!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1C8AkL9efVM3GETuSlRm6VfvTt1K0FEWeqZEpjtYleUCQiBifhWlg_OUkDPKYNPVj3vaBs7UqULib7Owgj3-oDE0uow0_n0Um2sUxLvh7TZ44MEAG32YRvZ173kQxqQ0jI2MP2O-F3o/s1600/2015-09-29+23.05.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1C8AkL9efVM3GETuSlRm6VfvTt1K0FEWeqZEpjtYleUCQiBifhWlg_OUkDPKYNPVj3vaBs7UqULib7Owgj3-oDE0uow0_n0Um2sUxLvh7TZ44MEAG32YRvZ173kQxqQ0jI2MP2O-F3o/s640/2015-09-29+23.05.59.jpg" width="506" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image courtesy of Sky Badger</td></tr>
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Once upon a time in a fantasy world I met the one and only legendary <a href="http://www.theboywhobakes.co.uk/" target="_blank">Edd kimber</a> at my school. Except it turned out not to be a fantasy. It really did happen. Here's how...<br />
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My little sister suffers from arthritis which makes me very sad. So my mum was looking up information about wheelchairs and she came across the <a href="http://skybadger.co.uk/" target="_blank">Sky Badger</a> website. And guess what? They had a baking competition!<br />
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You had to bake a 'free from' recipe so I invented some fruity muffins which had three types of fruit to make them sweet so they didn't need any sugar. <br />
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Then something amazing happened, we got an email from Sky Badger and my recipe won first prize! You can see <a href="http://skybadger.co.uk/games-and-lesson-plans/sky-badger-baking-competition" target="_blank">my recipe and the runners up here</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdusOdtE9N9wM7UZOeodKOp94jYKC0KrJMPb6gLSqW-KEdYc7B8zylGxFQfiTNPY1D4ApHrzsK_wh5zkdN1_uBArC9rlE9KosdmdkOraIKCovnGRVZyFCjLz0LPOJj246qKYXAbKxuy0/s1600/2015-09-29+19.01.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdusOdtE9N9wM7UZOeodKOp94jYKC0KrJMPb6gLSqW-KEdYc7B8zylGxFQfiTNPY1D4ApHrzsK_wh5zkdN1_uBArC9rlE9KosdmdkOraIKCovnGRVZyFCjLz0LPOJj246qKYXAbKxuy0/s400/2015-09-29+19.01.15.jpg" width="395" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image courtesy of Sky Badger</td></tr>
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The prize was for Edd kimber to visit my school and bake with me and my whole year group!!! It was fandabadozi!<br />
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Edd kimber was actually very fun because he kept making cooking jokes. He was really nice to all of us and if we made any little mistakes he corrected it kindly and gave us tips for next time. He also asked me what I wanted to do when I grow up and I said either a chef or an artist because I love drawing cartoon pictures.<br />
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<tr><td class="tr-caption" style="text-align: center;">Image courtesy of Sky Badger</td></tr>
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We ended the day with a giant cake stall selling everything we cooked. It sold out in minutes! The money raised was split between the Sky Badger charity and the refugee crisis.<br />
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I also got to meet Naomi from sky badger and we used <a href="http://www.bakingmad.com/" target="_blank">Baking Mad</a> ingredients like Allinson flour and Billingtons sugar for baking with which was really kind of them. <br />
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It was a fabulous day and I couldn't have been happier.<br />
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P.S. My little sister came to buy a cake at the cake sale and she loved the cakes we made!<br />
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P.P.S My school were really cool to change all our lessons for the day so we got to do baking and baking themed stuff all day! I wish we did baking everyday!<br />
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The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-43517789566478402922015-06-01T14:55:00.003+01:002015-06-01T14:55:54.419+01:00Waitrose Cookery School in Salisbury<div class="separator" style="clear: both; text-align: center;">
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Last week I went on holiday from Monday to Friday. Then on Friday afternoon we went to Salisbury so I could do <a href="http://www.waitrose.com/home/inspiration/waitrose_cookery_school/courses/salisbury.html" rel="nofollow" target="_blank">Waitrose cookery school in Salisbury</a>.<br />
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Last year I went to <a href="http://www.thebrilliantchef.co.uk/2014/01/waitrose-cookery-school.html" target="_blank">Waitrose Cookery school in London</a> and I look so young then in the photos. This time it wasn't a family course it was just for children. Claire, who used to be in London is the head chef here. But she wasn't there on Friday. It was Sarah who did my course.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to start!</td></tr>
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I spotted all these Kenwood K Mix stand mixers like the yellow one I won when I won at the BBC Good Food Bakes and Cakes show when <a href="http://www.thebrilliantchef.co.uk/2014/11/bakes-and-cakes-show-meeting-mary-berry.html" target="_blank">I met Eric Lanlard and got to have afternoon tea with Mary Berry. </a><br />
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I also spotted this cookery book which I already have because my mum and dad got it signed for me by Sabrina Ghayour when they went to her supper club in London last year. I like this cookery book because it has Iranian recipes and I'm a quarter Iranian because my granny was Iranian but I never met her.<br />
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I made a Summer berry pudding which tasted really nice and I also made Pea and Ricotta tarts. I really enjoyed mixing together the ingredients for the tart as I'd like to make it again and try different vegetables in there.<br />
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Overall I really really really enjoyed it!<br />
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<a blank="" href="http://www.raisiebay.com/p/kids-in-kitchen.html" target=""><img alt="blogbadge photo badge_zpsf0b88074.jpg" border="0" src="http://i7.photobucket.com/albums/y295/anstone/kidsinkitchenlinky_zpsd9dc5141.jpg" /></a>The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com1tag:blogger.com,1999:blog-8552850539324382315.post-35672296683921590362014-11-02T20:01:00.000+00:002014-11-02T20:01:00.874+00:00Bakes and Cakes Show: Meeting Mary Berry <div class="separator" style="clear: both; text-align: center;">
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On Saturday 25th October, I made Orange cookies with Chocolate chips in and I went up to the <a href="http://www.bbcgoodfoodbakesandcakesshow.com/" target="_blank">Bakes and Cakes show in London</a>.<br />
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I thought that I really wouldn't win because it was very low chances of winning because there were lots of really good entries. But the last winner called out was my name! I won the Junior Bakes category.<br />
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The judge was Eric Lanlard. I saw him at the Bakes and Cakes show in the morning in the theatre and I watched him make a fig and lardon pie and a southern chocolate pie where he licked the camera man's finger to taste it because he wasn't allowed to lick his own finger because of germs!<br />
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Eric Lanlard is really cool because his nickname is <a href="http://www.cake-boy.co.uk/" target="_blank">Cake Boy</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGULitNsVZ_jr8Zq8oUBQwKDOBKV_sk847S3f15ERIqKG8CILkqKGhh30PJmuqTKnFIKWDg2uRzUYFjA8qbguOKU4-ERNVQJhzEyw-elnmaSnmI26h69J_nW5qe_OCPDSfV-p-hwHZDos/s1600/RSE+pic+red+sze+Show+Competition+-+Bake+-+Winner+Junior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGULitNsVZ_jr8Zq8oUBQwKDOBKV_sk847S3f15ERIqKG8CILkqKGhh30PJmuqTKnFIKWDg2uRzUYFjA8qbguOKU4-ERNVQJhzEyw-elnmaSnmI26h69J_nW5qe_OCPDSfV-p-hwHZDos/s1600/RSE+pic+red+sze+Show+Competition+-+Bake+-+Winner+Junior.jpg" height="640" width="419" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This photo courtesy of BBC Good Food / River Street Events</td></tr>
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I met Mary Berry as part of my prize as well as a K Mix mixer as well as a signed Mary Berry book which she signed when I met her myself for afternoon tea.<br />
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She was nice. I sat right next to her. She said well done to me. My mum thought it was all a dream because she couldn't believe it.<br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com3tag:blogger.com,1999:blog-8552850539324382315.post-81566068836457747262014-09-02T17:13:00.000+01:002014-09-02T17:13:32.358+01:00My Visit to The Hinds Head in Bray. <div class="separator" style="clear: both; text-align: center;">
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When I went on holiday it was great! But what I liked mosted was The Hinds head in bray.<br />
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For starter I had scotch egg.<br />
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For my main course I had chicin (Chicken) and then for pud it was ice cream then I went and looked around the kitchen and I had a picture taken with my Brother and the lady who makes Desserts. I like to call her miss Dessert lady.<br />
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<tr><td class="tr-caption" style="text-align: center;">Me, my brother and Miss dessert lady</td></tr>
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The lady who showed us round was the waitress and she had a photo with me afterwards and she was really nice.<br />
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after that I had a Really nice new Drink called hocus pocus then we paid and went home and I fell asleep in the car.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ordering my Hocus Pocus Mocktail at the bar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhci1V-cPDkf348mpe-VDr92XnJqMYr-II6RYpLBo49eZMU5HBfU-Nt7Ehxwe87Rj9551xwR6bLwwgknLsdwoKn7TDUfvOqDfMFSPq49E4-_aSMuPmd6kJIw9UT1X5bEKK46khyphenhyphenr19p8/s1600/DSC00595.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhci1V-cPDkf348mpe-VDr92XnJqMYr-II6RYpLBo49eZMU5HBfU-Nt7Ehxwe87Rj9551xwR6bLwwgknLsdwoKn7TDUfvOqDfMFSPq49E4-_aSMuPmd6kJIw9UT1X5bEKK46khyphenhyphenr19p8/s1600/DSC00595.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had Hocus Pocus, my brother had Tutti Frutti</td></tr>
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I give the Restaront a five stare Rating!<br />
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I also got a cookery book with Heston's autograph in it to add to my other cheffing autographs.<br />
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Written up by Daniel, aged 8.<br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-57377824162009810492014-08-14T20:40:00.000+01:002014-08-17T15:44:45.143+01:00Orange Choc Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Yesterday I made some Orange flavoured chocolate chip cookies and decorated them with chocolate dots. They looked pretty and they were colourful.<br />
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I did all of it by myself except the oven part. So I would recommend this recipe for other children to try. Oh and the zesting was tricky because our zester wasn't working properly so I got my mum to do that bit.<br />
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<b>Ingredients:</b><br />
1 orange - zest only (you can squeeze the rest and drink it as orange juice afterwards if you like).<br />
75g butter or margarine<br />
75g caster sugar<br />
75g light brown sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
150g plain flour (sifted)<br />
half a tsp baking powder<br />
4 tablespoons of cocoa powder<br />
100g chocolate chips (you can use white, plain, or milk chocolate ones - I used white choc chip)<br />
Chocolate dots to decorate (or you can use an additional 50g of chocolate chips to decorate)<br />
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This is supposed to make 24 cookies but ours were less as I made some big cookies too.<br />
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<b>Method:</b><br />
1. Pre-heat oven to 180C.<br />
2. Line 2 baking trays with greaseproof paper.<br />
3. Grate the zest from the orange.<br />
4. Beat together the butter, sugar (both types) and orange zest.<br />
5. In a separate bowl beat the egg with the vanilla extract, then gradually pour into your mixture of butter and sugar, beating each time as you add a bit.<br />
6. Sift in the flour, cocoa powder and baking powder. Then add in 100g chocolate chips and mix.<br />
7. At this stage, your mixture should look quite thick, so you can take a bit out and make it like a ball and put on the baking tray pushing it a bit flatter. If your mixture is too sticky to do this, then you can just use a spoon to dollop it onto the baking tray a little at a time.<br />
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8. Decorate the tops of the cookies with more chocolate chips or colourful chocolate dots.<br />
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9. Bake in the oven for 10 minutes.<br />
10. Put onto a cooling rack to cool down. They will be soft to start with as if they aren't fully cooked, but don't worry because as they cool, they will get firmer.<br />
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They tasted fabalicious!<br />
<br />
Linking up with Kids in the Kitchen:<br />
<br />
<a blank="" href="http://www.raisiebay.com/p/kids-in-kitchen.html" target=""><img alt="blogbadge photo badge_zpsf0b88074.jpg" border="0" src="http://i7.photobucket.com/albums/y295/anstone/kidsinkitchenlinky_zpsd9dc5141.jpg" /></a>The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com2tag:blogger.com,1999:blog-8552850539324382315.post-90402549459670970852014-05-20T21:08:00.000+01:002014-05-20T21:08:28.797+01:00My FAVOURITE way to spend a sunny day outside is...Hello. My name's Daniel and I'm eight years old. I actually have two blogs. This one which is called The Brilliant Chef and I write about what I cook and stuff and what cheffing adventures I have. My other blog is called <a href="http://outsideofthekitchen.blogspot.co.uk/" target="_blank">Outside of the Kitchen</a> which is what I get up to when I'm not cooking.<br />
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I decided to write this blogpost on this blog because it involves cooking outside too.<br />
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I decided to write my blogpost about TODAY because TODAY has been the BEST DAY EVER!!!!!<br />
So my FAVOURITE way to spend a sunny day outside is...just how I spent it today. This is what I did...<br />
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I got changed as usual for the day but then I found out it was really hot so I had to change again because I was wearing long-sleeves and trousers not shorts. So I changed again into 'cool' clothes and then we had lunch outside in the garden.<br />
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After that we set up the paddling pool and we all splashed around in it and got really wet. My daddy was naughty because he splashed us with the hose when he was filling the pool up. Then we put in the ballpool balls into the water and my little sister Trinity came to play. She splashed a lot.<br />
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We got the paddling pool out today because it was really hot and sunny. Me and my brother Josh used our water guns at each other. We also threw buckets of water at each other and it was REALLY fun. It felt nice because we'd been in the sun for a long time.<br />
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I sat down in the sun for a break and put a towel around me. I ate a banana and berry muffin and I drank some warm milk. It was really nice.<br />
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Then it was time for one more play in the pool and then it was time for emptying the pool. Me and my brother had to fill up buckets of water from in the pool to tip it out. We tipped it on the plants to water them.<br />
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In the evening I cooked a really nice dinner for everyone to eat outside. Here's what I did. I got starters ready by chopping up some peppers, some carrots and cucumber into sticks. I also got some sauces ready to dunk them in. And that was for the starters.<br />
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For the main course I made some burgers and we had a big barbecue and everyone said the burgers were nice because I made them. I put onions and carrots and herbs in it and I had to mix it all together with my hands. It was all gooey and squidgy.<br />
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When we got the barbecue ready, my dad used some powerful fire stuff which makes a big burst of fire and keeps the fire going. And daddy almost got really hurt from the fire because he added a little much mixture. I watched and I helped him get ready because I couldn't do the firey bits because it was dangerous.<br />
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When the fire was going out, we blew it and used frisbees as fans to make the fire keep on going. It was good fun because me and my brother worked as a team.<br />
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After that, I helped get the plates ready.<br />
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After dinner, we got marshmallows and some skewers and with the leftover heat from the barbecue we cooked the marshmallows. I cooked mine quite hot so they went all gooey and squidgy. We only had small marshmallows but it wasn't a problem because it still tasted really nice. That's what me and my brother were allowed to do round the barbecue ourselves - me and my brother.<br />
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But Trinity wasn't allowed to cook the marshmallows because she was only 2.<br />
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And it was the perfect day because although we stayed at home and only went as far as the garden, it was really fun and I'll always remember this day!<br />
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<i>I wrote this all myself and chose the pictures myself. And I'm very proud of it. I even learnt how to do my own picmonkeying. My mum checked my spellings with me and showed me how to put the photos in. I wrote this up on Sunday 18th May 2014.</i><br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com1tag:blogger.com,1999:blog-8552850539324382315.post-55251190462489580592014-05-16T13:37:00.000+01:002014-05-16T15:53:41.372+01:00A Divine Day out with Dubble Chocolate!<i>Daniel was the lucky winner of <a href="http://www.dubble.co.uk/choc-blog/2014/papapaa-star-winner" rel="nofollow" target="_blank">Dubble</a> chocolate's search for a Pa Pa Paa Star and spent a celeb style day in London. Here he is telling us all about it...</i><br />
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Last Saturday I went to the Oxfam store to do my pictures. After that I bought some toys from Oxfam. I bought a toy fish for my little sister and a toy for me and my brother.<br />
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For the photo shoot, to start with, I did a few, what I like to call 'less exciting' photos but then after a while I did some photos with CHOCOLATE! And then I got to eat the chocolate. So you can imagine why I think the ones with chocolate involved are really exciting.<br />
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I also got to do some photos with 2 GIANT Dubble chocolate bars (but those ones weren't made of real chocolate).<br />
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After I did the photos in the Oxfam store, I went to a coffee shop with Sara from Divine chocolate and she got me a GIANT milkshake with rainbow sprinkles while she was interviewing me about being a Dubble agent.<br />
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Next we went on to the next bit of my prize which was going to the <a href="http://www.therainforestcafe.co.uk/index.asp" rel="nofollow" target="_blank">Rainforest Cafe</a>.<br />
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There were lots of realistic looking animals that moved and in the entrance there was a crocodile that moved.<br />
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We met up with my dad, brother and sister so that we could all have our meal together. Me and my brother both had an Ozzie burger to eat and I have no idea what mummy and daddy had to eat as I was more interested in my colouring that I did.<br />
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When mummy and daddy had pudding, they had a chocolate volcano which had a sparkler on it! Loads of sparks flew out and it was really pretty.<br />
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After the Rainforest Cafe we decided to go to <a href="http://www.ltmuseum.co.uk/" rel="nofollow" target="_blank">The Transport Museum</a> because it was nearby and I'd never been there before.<br />
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Thank you to<a href="http://www.dubble.co.uk/choc-blog/2014/papapaa-star-winner" rel="nofollow" target="_blank"> Dubble</a> and <a href="http://www.divinechocolate.com/uk/" rel="nofollow" target="_blank">Divine Chocolate</a> for my amazing day out and remember to buy fairtrade chocolate and other fairtrade ingredients because then the farmers get a fair amount of money.<br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-16784804039574557742014-03-28T19:31:00.000+00:002014-03-28T19:31:22.974+00:00Spring Cookies<div class="separator" style="clear: both; text-align: center;">
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A few days ago I baked these really nice Spring Cookies! We made 3 flavours of cookie - Vanilla, Lemon and Cocoa.<br />
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We had a recipe that makes only 6 cookies so that was not enough. So we timesed the ingredients by 3 to make three times the amount. So here is the basic recipe to make 6 of them but you might want to double or treble it to make more.<br />
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<b>Ingredients:</b><br />
50g butter or margarine<br />
25g caster sugar<br />
1 egg<br />
100g plain flour<br />
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And then you can add either a little vanilla extract, or a tablespoon of cocoa powder or the zest and juice of a lemon depending on which flavour you want to make. Or you could make three times the amount of cookie dough and make three types like we did.<br />
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My little sister was mega-excited about helping me!<br />
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<b>Method:</b><br />
1. Pre-heat oven to 160 C and line baking tray/s with greaseproof paper.<br />
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2. Mix together the butter and caster sugar. We used an electric mixer but you could just mix it with a spoon in a big bowl.<br />
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3. Then add the egg and mix and then add the flour and mix that in too.<br />
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4. Then depending on what type of cookies you are making add the lemon zest and juice or the cocoa powder or the vanilla extract. (If you are making a big batch to make all three types remember to divide the cookie dough into three separate bowls before you add the flavours to each.)<br />
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5. Mummy was making the lemon ones and adding the lemon made the mixture go too runny so she had to add lots more flour. It meant that her cookies turned out tasting a bit more bready and cakey tasting rather than cookies but it didn't matter.<br />
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6. Wrap the cookie dough in cling film and chill in the fridge for 20 minutes.<br />
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7. Roll out the dough on a floured surface and use cookie cutters to cut out the shapes you want to make. We had some new cookie cutter shapes to use so had lots of shapes to choose from.<br />
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8. Bake them in the oven for about 15 or 20 minutes.<br />
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If you want to decorate them afterwards you need to wait until they are completely cooled. Mum decorated some of them but I was happy eating mine without being decorated (so was my sister).<br />
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My mum is going to tell you how she decorated them to look all spring like:<br />
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<i>Mum:</i><br />
As I don't have any icing piping equipment and I've never had any success in making my own piping bags using either a small sandwich bag or making a cone from greaseproof paper - I had to come up with an alternative way of icing my cookies.<br />
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First I made a little icing 'glue' by mixing some icing sugar with a tiny bit of water. You really need just the tiniest amount of water.<br />
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Then I rolled out some coloured ready-to-roll icing and used cookie cutters to cut shapes to match the cookie shapes I wanted to cover. You might need to use a slightly smaller size cookie cutter or just trim off some of the edges of the icing for it to fit neatly. You can use a little icing sugar to stop the icing from sticking to the surface.<br />
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I had some yellow icing leftover from D's Minion cake so I used that for my bee-themed cookies. Then it was just a case of adding some black stripes.<br />
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The ladybird themed ones are simply red icing 'glued' onto the cookies with my icing glue with small black icing dots.<br />
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The spring flowers are just green ready-to-roll icing with small flowers 'glued' on top. I have a little flower cutter that I used to cut the flower shapes. Et voila Spring themed yummy cookies!<br />
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Linking up with Raisie Bay's Kids in the Kitchen:<br />
<a blank="" href="http://www.raisiebay.com/p/kids-in-kitchen.html/" target=""><img alt="blogbadge photo badge_zpsf0b88074.jpg" border="0" src="http://i7.photobucket.com/albums/y295/anstone/kidsinkitchenlinky_zpsd9dc5141.jpg" /></a><br />
And with Clarina's Contemplations Savouring the Season:<br />
<a href="http://clarinascontemplations.blogspot.co.uk/" target="_blank"><img alt="ClarinasContemplations" height="125" src="https://lh6.googleusercontent.com/-4KY8M1LiJ5g/Ujn_8UoeggI/AAAAAAAAGOc/DpuD69JkrnE/w125-h118-no/mini+badge.png" width="125" /></a>
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<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=226207" type="text/javascript"></script><!-- end LinkyTools script -->Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.com4tag:blogger.com,1999:blog-8552850539324382315.post-7507146074286556582014-02-24T20:40:00.000+00:002014-02-25T20:06:42.171+00:00My Meal at Bocca di Lupo<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/AVvXsEi3EZ2-nkX2X5PEKh7EV8-BrGK40Vl1ZW9DwpBaAeSZLMzc4QPGxyRlfFf63d-ALldIqVjAJBMEa2Q5OW6E87Sq8hpQ2G5f86tmJbgv75B54wXzyca3KeTdskJBt4_3iZM4PwFdl7wcWDE/s1600/bocca2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EZ2-nkX2X5PEKh7EV8-BrGK40Vl1ZW9DwpBaAeSZLMzc4QPGxyRlfFf63d-ALldIqVjAJBMEa2Q5OW6E87Sq8hpQ2G5f86tmJbgv75B54wXzyca3KeTdskJBt4_3iZM4PwFdl7wcWDE/s1600/bocca2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arriving at Bocca di Lupo</td></tr>
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We went to <a href="http://thebeesleybuzz.blogspot.co.uk/2014/02/meeting-postman-pat-speeding-down.html" target="_blank">London last Friday</a> to see Postman Pat. We also went on a speed boat. But best of all we went to <a href="http://boccadilupo.com/" target="_blank">Bocca di Lupo</a>.<br />
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It means the Wolf's Mouth! (but also means Good Luck in Italian too). We got there 15 minutes early but weren't allowed in. When <a href="http://www.thebrilliantchef.co.uk/2013/12/noma-best-restaurant-in-world.html" target="_blank">we went to Noma</a> we got there 30 minutes early and they insisted we go in. So to start with I wasn't sure if I was going to like it.<br />
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But when we went in they brought me some HUGE olives. They were called Cerignola Olives from the Cerignola region in Italy. I normally only like black olives but these were really big shiny green olives and they tasted great. And when I finished them, they brought me some more because I loved them so much.<br />
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The waitress was really nice because she helped us choose what we wanted to eat from the menu. Some of it was written with Italian words so we weren't sure what everything was. She was great at explaining it all.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXrLLsOZoeX9pocPjULMF-RsPir869_QKh7rrkcDnsf4zAsZjebJHTa2Ldsagw_9mwg_lCrby9AnI-R4tZQgMOrCipo3sLbKtuebnWhIaoLvZhw-2uAiq_INSvv-LkB2f9OfZsjrVTes/s1600/boccabrothers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXrLLsOZoeX9pocPjULMF-RsPir869_QKh7rrkcDnsf4zAsZjebJHTa2Ldsagw_9mwg_lCrby9AnI-R4tZQgMOrCipo3sLbKtuebnWhIaoLvZhw-2uAiq_INSvv-LkB2f9OfZsjrVTes/s1600/boccabrothers.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my brother at Bocca di Lupo</td></tr>
</tbody></table>
We chose some small dishes to share and a few big dishes of our favourite things. Here's what we chose:<br />
<i>Radish, Celeriac, pomegranate, and Pecorino salad with truffle dressing</i><br />
<i>Beef agnolotti with walnut sauce </i><br />
<i>Grilled wild boar sausage with roast red onion</i><br />
<i>Warm potato salad with garlic, parsely and vinegar</i><br />
<i>Caponata - aubergines, celery and tomato (we had it without the anchovies)</i><br />
<br />
I really like it when I get to taste lots of different foods. My favourite was the wild boar sausage. My brothers favourite was the pasta (the Beef agnolotti) and my mum and dad loved everything.<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/AVvXsEhV7ATt_EvHyxMVp7P8l2YWPpUjA0Q7icxbwAGQ_aP-ocl9gkGLLvmB3M715ISiqiuJKNpkdEZXNLO0wUgFRP1VhoVG2KTlQyM2H6gVUkIgmh1hP32I0Xssei98f1dCFms8XaOAZJ2Shkc/s1600/boccasausages.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7ATt_EvHyxMVp7P8l2YWPpUjA0Q7icxbwAGQ_aP-ocl9gkGLLvmB3M715ISiqiuJKNpkdEZXNLO0wUgFRP1VhoVG2KTlQyM2H6gVUkIgmh1hP32I0Xssei98f1dCFms8XaOAZJ2Shkc/s1600/boccasausages.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled wild boar sausage</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9Q2mc7cJSvan1Kb1xO6f8IR7XJo2C07vjfczYHy_xBZkYwgkyDHARLpZxRY-TrqhFXVmBD8PHUtBwrGV4E0_vvXsCd9UvoJVZpStnR60qWnvJ6e8lJgwtdaAy9_6Oe2IPFo1ERQ5NK0/s1600/boccastarter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9Q2mc7cJSvan1Kb1xO6f8IR7XJo2C07vjfczYHy_xBZkYwgkyDHARLpZxRY-TrqhFXVmBD8PHUtBwrGV4E0_vvXsCd9UvoJVZpStnR60qWnvJ6e8lJgwtdaAy9_6Oe2IPFo1ERQ5NK0/s1600/boccastarter.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radish, celeriac, pomegranate and pecorino salad</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_h6G2bJJJr1Eqv_purIUP2I0JjHfhfmY1nMH20c1V9kvyXr3oR4dyHXiPfRvfhnC8dfBHtd3c-2M4bU65xVuhYXmlv5JjWuJVV4ArQMFexhVOQbPC-Ku04y1l2YEXHDbQZN5fMpYLdCw/s1600/boccadish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_h6G2bJJJr1Eqv_purIUP2I0JjHfhfmY1nMH20c1V9kvyXr3oR4dyHXiPfRvfhnC8dfBHtd3c-2M4bU65xVuhYXmlv5JjWuJVV4ArQMFexhVOQbPC-Ku04y1l2YEXHDbQZN5fMpYLdCw/s1600/boccadish.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caponata - Aubergines, Celery and tomato</td></tr>
</tbody></table>
<br />
My little sister liked the desserts best!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje8Dh367kxK12o-aZBCmEX0_Cig-2gdmgT41RGHVqpvoX-1JTqnFj73wgpUvCfHqtl_UJVVPmGYE7WPKcYgUH-zh-K8s7nWiqyBBh9KSRpUdmWEUUj7mXGX_02za1nfPZvqeoEpqYmVQ/s1600/boccatchoc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje8Dh367kxK12o-aZBCmEX0_Cig-2gdmgT41RGHVqpvoX-1JTqnFj73wgpUvCfHqtl_UJVVPmGYE7WPKcYgUH-zh-K8s7nWiqyBBh9KSRpUdmWEUUj7mXGX_02za1nfPZvqeoEpqYmVQ/s1600/boccatchoc.JPG" height="240" width="320" /></a></div>
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We chose three really great desserts:<br />
<i>Bacio gelato - frozen kiss: hazelnut, hazelnut & bacio gelati, chocolate</i><br />
<i>Semifreddo of Zabaione with chocolate, hazelnuts and torrone</i><br />
<i>Le palle del nonno - 'grandpa's balls' of deep-fried ricotta and chocolate.</i><br />
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The 'grandpa's balls' tasted really great as we imagined that it would be really greasy because it was fried but they weren't.<br />
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We didn't do very well at getting photos of our desserts as we started eating them quickly and then remembered to take pictures!<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/AVvXsEiZJYsohpRvuiFoEDWFbphbXolQWhTNkKSBgmjFAT90-Jf6eOxGa3lyrJHrZh5d4E3DtbzCxegvq8lDM8ZkQayCL4TB8A_wrxQuYifDsP9mCAg5MYn5JDb_xoCwlYavVHHak1fmYdBgtfA/s1600/boccachoc.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJYsohpRvuiFoEDWFbphbXolQWhTNkKSBgmjFAT90-Jf6eOxGa3lyrJHrZh5d4E3DtbzCxegvq8lDM8ZkQayCL4TB8A_wrxQuYifDsP9mCAg5MYn5JDb_xoCwlYavVHHak1fmYdBgtfA/s1600/boccachoc.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacio gelato</td></tr>
</tbody></table>
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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/AVvXsEgrkVai_xmGr3-tzfeCP4zTM3e_AIchtDsRng8edJkZfXNmPCLGCpnBXSpb_7UtnbSFnrAt3BLf6FVGUkOa7T8xmHjRzNeRVmz-_xY3da7bcpZmi_CmV6futclrTVg3nm3Kb_R3Ben667U/s1600/boccaballs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkVai_xmGr3-tzfeCP4zTM3e_AIchtDsRng8edJkZfXNmPCLGCpnBXSpb_7UtnbSFnrAt3BLf6FVGUkOa7T8xmHjRzNeRVmz-_xY3da7bcpZmi_CmV6futclrTVg3nm3Kb_R3Ben667U/s1600/boccaballs.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le palle del nonno - 'grandpa's balls'</td></tr>
</tbody></table>
I took some photos myself around the restaurant. There were tables at the very far end of the restaurant which is where we sat.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2gdZ-3NiOfFOeVlsZVXdRJ9ztB2I8VKK0YVYZlHM8ccooDkCFAHZ4En3HfxUJRo0Tbe21OyGVQNsE1PCS0d1B-hidNItEDr48PIe1L9dU8WZ2-oVbAMx6u2DZFDiRMDDSQ01r3xJLwU/s1600/boccabusy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2gdZ-3NiOfFOeVlsZVXdRJ9ztB2I8VKK0YVYZlHM8ccooDkCFAHZ4En3HfxUJRo0Tbe21OyGVQNsE1PCS0d1B-hidNItEDr48PIe1L9dU8WZ2-oVbAMx6u2DZFDiRMDDSQ01r3xJLwU/s1600/boccabusy.JPG" height="240" width="320" /></a></div>
There was a long bar along the restaurant from almost at the entrance all the way down to near where the tables were.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQOaiHhnmKZPLcu5JOb5WkXD7mIi0bT7FIYNF8FP8JYbvOtnVoSyfiT_9qKON1XOdwYLOHvHAmOtr6lvYPWGYbxpDLvXQ589eAPY7AwXPjbGQoSZ96eUHp4UI4xMWMQHMVLCEv460NRI/s1600/boccabar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQOaiHhnmKZPLcu5JOb5WkXD7mIi0bT7FIYNF8FP8JYbvOtnVoSyfiT_9qKON1XOdwYLOHvHAmOtr6lvYPWGYbxpDLvXQ589eAPY7AwXPjbGQoSZ96eUHp4UI4xMWMQHMVLCEv460NRI/s1600/boccabar.JPG" height="320" width="240" /></a></div>
On the other side of the bar you could see the busy chefs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHM4EwRTCWSsNwWfauaLNjyg5rGK8SkTirdy8q2pUR2VoTfkbPFQONhso84dTdOkELFn9ziQoRsqNugrPzzJSjfo9HbhyphenhyphenYjrYiYvdxBS3ym-O5Fk2PSzY3uZ0Lg560cEyJnu-2N3Qim4/s1600/boccachef.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHM4EwRTCWSsNwWfauaLNjyg5rGK8SkTirdy8q2pUR2VoTfkbPFQONhso84dTdOkELFn9ziQoRsqNugrPzzJSjfo9HbhyphenhyphenYjrYiYvdxBS3ym-O5Fk2PSzY3uZ0Lg560cEyJnu-2N3Qim4/s1600/boccachef.JPG" height="256" width="320" /></a></div>
The waitress was really kind and got the chef's autograph for me to add to my collection. I think it looks like I got a photo of Jacob Kennedy, the head chef, by accident too. Do you think this looks like him? (Update: Bocca di Lupo told me on twitter that this is the sous-chef Jake Simpson so mystery solved!) It reminded me of <a href="http://www.thebrilliantchef.co.uk/2013/12/noma-best-restaurant-in-world.html" target="_blank">when I was taking photos at Noma and I got a photo of Rene Redzepi </a>when he was busy in the development kitchen.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeuHKOlUydbVeRtcotNjAWyxKM6-TTP-WzDbR8QC_-5JDqk7Vz0LfY6tog8oWwsY_HQZXvOYxDf2nFq002h004XdggEZjxB1EbSh-lGPMVxOvOtIP59bA2YbqVP5n4_3QAKAlLvBV_UU/s1600/btrafalgaratnight.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeuHKOlUydbVeRtcotNjAWyxKM6-TTP-WzDbR8QC_-5JDqk7Vz0LfY6tog8oWwsY_HQZXvOYxDf2nFq002h004XdggEZjxB1EbSh-lGPMVxOvOtIP59bA2YbqVP5n4_3QAKAlLvBV_UU/s1600/btrafalgaratnight.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Night-time at Trafalgar Square</td></tr>
</tbody></table>
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Then it was home time but I really hope I get to go there again!<br />
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Written up by Daniel and Mum<br />
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<br />The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-7678549084163981102014-02-08T22:30:00.000+00:002014-02-08T22:30:11.937+00:00Choccy walnut brownies<div>
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I wasn't going to cook anything this weekend but then I decided to cook so I didn't have to do any of my music homework (but I still had to do it later.)</div>
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<div>
So I decided to cook this chocolate brownie because it tastes really nice. We discovered that even if it doesn't end up looking nice, it can still taste really nice. </div>
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<b>Ingredients:</b><br />
<div>
50g self-raising flour</div>
<div>
25g plain flour<br />
<div>
125g butter or margarine </div>
<div>
100g chocolate chips</div>
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2 eggs</div>
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275g caster sugar</div>
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1 teaspoon vanilla extract</div>
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2 tablespoons cocoa powder</div>
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100g chopped walnuts (or other nuts or raisins, dried cranberries etc). </div>
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You will also need a 20cm square cake tin so this will be like a traybake.</div>
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<b>Method:</b></div>
<div>
1. Preheat the oven to 180 c. Prepare your tin by greasing it (I use a cooking spray as that uses less oil) and line it with a piece of baking paper cut to the right size.</div>
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2. Melt the chocolate chips in a glass or metal bowl over a pan of hot water on the hob. Make sure the water is not touching the bottom of the bowl. Be careful not to burn yourself as the bowl will get hot so you will need oven gloves to hold it still while you stir the chocolate. </div>
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3. In a mixer, mix together butter or margarine, the sugar and the vanilla extract. You can mix this on quite a high speed using the beater attachment of the mixer. Gently beat the eggs in a bowl and then add in the eggs to the mixer bowl. You can add a teeny bit of the flour if the mixture looks too runny. </div>
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4. Weigh the right amount of flour (50g of self raising and 25g plain flour). Stop the mixer while you sift in the flour into the cake mixture you are making. Also sift in the cocoa powder. </div>
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5. Then add the melted chocolate chips. Slowly fold the flour, cocoa powder and melted chocolate in. I mixed it by hand but you could use the low setting of the mixer.</div>
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6. Finally stir in the chopped nuts. </div>
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7. Pour the mixture into the tin trying to make it level.</div>
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8. Bake for 30-35 minutes until cooked through.</div>
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9. Then leave them to cool in the tin for at least 20 minutes. </div>
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10. When the tray bake was cool, I used icing sugar and a stencil to make some shapes on 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/AVvXsEjFGMAI7mDtCfdPy33EqhYvSeQvr8jfKEnbtQSnM39mRXt10l0O27kTNFgGn0swrt_TZoZkxRvNTq0tfbs28BZKT5Kb828Q804vx_O6sZkLwN62BkmisXr96eIzf2UeammYiPZSnz88_3A/s1600/DSC09802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGMAI7mDtCfdPy33EqhYvSeQvr8jfKEnbtQSnM39mRXt10l0O27kTNFgGn0swrt_TZoZkxRvNTq0tfbs28BZKT5Kb828Q804vx_O6sZkLwN62BkmisXr96eIzf2UeammYiPZSnz88_3A/s1600/DSC09802.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can make a stencil by cutting out a shape from greaseproof paper</td></tr>
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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/AVvXsEiqGIvTPqoQOz2ebgeXnSWHpViOlqQtgkG2XZFOpm197xr8DQHqX4bVYajcsIwk1EmS2E718GAuLYNUmSubLJHWF2Pf3FXJmPcHzrWvwgTBtky6pX2Sy6Km_etePP3RRVuUZ0WH1LtZwI4/s1600/DSC09810.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGIvTPqoQOz2ebgeXnSWHpViOlqQtgkG2XZFOpm197xr8DQHqX4bVYajcsIwk1EmS2E718GAuLYNUmSubLJHWF2Pf3FXJmPcHzrWvwgTBtky6pX2Sy6Km_etePP3RRVuUZ0WH1LtZwI4/s1600/DSC09810.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then sprinkle on some icing sugar through the hole you have cut using a sieve</td></tr>
</tbody></table>
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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/AVvXsEjn_OExr8Nzy6u7u0DVsMtB16uSpkCikNUBwwm-ZTwkD6Bt4u9nz4sv_VHTV_3xJ6qj0GWI_nhHKTzPiE6tvbZkcnQTVU_38GGu60GS21EnGtNrCzwJQ3uy8rH8pngRYGrYuf_V1tCxd3A/s1600/DSC09811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_OExr8Nzy6u7u0DVsMtB16uSpkCikNUBwwm-ZTwkD6Bt4u9nz4sv_VHTV_3xJ6qj0GWI_nhHKTzPiE6tvbZkcnQTVU_38GGu60GS21EnGtNrCzwJQ3uy8rH8pngRYGrYuf_V1tCxd3A/s1600/DSC09811.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila - Star shapes from icing sugar!</td></tr>
</tbody></table>
You are supposed to be able to cut the brownies in the tin into pieces to take out. But that's when disaster struck! They were not coming out of the tin, so mummy lifted the whole traybake out of the tin, then we scraped off chunks. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFWETlj1fov2jLCFI3WUdn7TcBep6E7DMJhhkiEiX6EFh3qDPHL1lgzQqoX_kLN-u0KAhyphenhyphenVS1od9Bj-F-bg3BK0WWoTok2uhZ8rMe-Q8K9n1gC2CrFRQbYSHSXH_tHLUNhQTu4SP6qfg/s1600/DSC09824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFWETlj1fov2jLCFI3WUdn7TcBep6E7DMJhhkiEiX6EFh3qDPHL1lgzQqoX_kLN-u0KAhyphenhyphenVS1od9Bj-F-bg3BK0WWoTok2uhZ8rMe-Q8K9n1gC2CrFRQbYSHSXH_tHLUNhQTu4SP6qfg/s1600/DSC09824.JPG" height="300" width="320" /></a></div>
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Even though it looked a mess, it tasted really really nice. So we had the broken up pieces of brownie with Ice cream for dessert. </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">We don't know why it got stuck. Maybe the tin wasn't greased enough even though nowadays we always use the spray oil for greasing and it is fine. Maybe the recipe is too sticky. Maybe lots of other reasons but the main thing is even if it doesn't look perfect it can still taste good. </span><br />
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span>
<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/AVvXsEhhjsxmQSRcWX1gDUGmuPxVFJ9L-o1r9DNz4gKiPgwAgmDDF3KYo6uuAo3bYXJDy3R2mnU9253NAsdfX2DlGhWWMMUtfb3zumRHxEf3_yedfRDkMTlo691xkOAZFzfcdUr-3QnVTPmHv7I/s1600/DSC09829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjsxmQSRcWX1gDUGmuPxVFJ9L-o1r9DNz4gKiPgwAgmDDF3KYo6uuAo3bYXJDy3R2mnU9253NAsdfX2DlGhWWMMUtfb3zumRHxEf3_yedfRDkMTlo691xkOAZFzfcdUr-3QnVTPmHv7I/s1600/DSC09829.JPG" height="320" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little sister loved it!</td></tr>
</tbody></table>
I think this recipe would taste nice with chopped dried apricots in it so that is what I am going to try next time I make it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eHPg6HnShwYyzC0UP_DUwfVsl61_iPHkrnaCvkT-6F5NUx17AhrNN_HIuJblZvCff8Jk0z0NW9NBDVg5HFbkhE__ZYb_yNik9E-_xV38RpxKDDV_TXN_gvS0aRleLOmotXgxZ903YcQ/s1600/Signature_Small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eHPg6HnShwYyzC0UP_DUwfVsl61_iPHkrnaCvkT-6F5NUx17AhrNN_HIuJblZvCff8Jk0z0NW9NBDVg5HFbkhE__ZYb_yNik9E-_xV38RpxKDDV_TXN_gvS0aRleLOmotXgxZ903YcQ/s1600/Signature_Small.jpg" height="200" width="152" /></a></div>
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Linking up with <a href="http://www.raisiebay.com/2014/02/kids-in-kitchen-cheese-straws.html" target="_blank">Raisie Bay's Kids in the kitchen</a> linky. </div>
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Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.com1tag:blogger.com,1999:blog-8552850539324382315.post-57688291830007107562014-01-12T16:53:00.000+00:002014-01-12T16:53:04.679+00:00Waitrose Cookery School<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I liked where we went which was Waitrose Cookery School. I made fishcakes, and brownies.</span><br />
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<span style="font-family: Verdana, sans-serif;">I learnt how to slake. Slaking is when you mix cornflour and water and it makes it watery so it doesn't go lumpy in the gravy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvOBgri9keDQYOdDn66h9jFxlCH65mLnbArsdSm6Rn9FY2V2KT-9Bz187CcCQu07zEzPjgd0WJ2r4aXn1NFQ321YPYZQ7gQlc6LyhJVZnWQcZJgrm6_U1ELS_M3YQIRlRM0bwtCj-gtw/s1600/DSC09261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvOBgri9keDQYOdDn66h9jFxlCH65mLnbArsdSm6Rn9FY2V2KT-9Bz187CcCQu07zEzPjgd0WJ2r4aXn1NFQ321YPYZQ7gQlc6LyhJVZnWQcZJgrm6_U1ELS_M3YQIRlRM0bwtCj-gtw/s1600/DSC09261.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I learnt how to do a rocking tekneek (<i>technique - ed</i>) to chop. I also did the tunnel and claw tekneek which I learnt at <a href="http://www.thebrilliantchef.co.uk/2012/12/kent-cooks-live-final.html" target="_blank">Kent Cooks last year</a> when I was in the live final.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcfspxezB1FV08chjJbWxtPTEbluO_sTKxl1hAK3mg8iYOK36Q0i8O_SQFICHJ0VIkx2TrRNKuztT5Y-E3lnWasWOZ4n0xRbzUHh6h14IqIUWrYLmputbo6ETTm_mojSM2Xe23VlzQhE/s1600/DSC09245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcfspxezB1FV08chjJbWxtPTEbluO_sTKxl1hAK3mg8iYOK36Q0i8O_SQFICHJ0VIkx2TrRNKuztT5Y-E3lnWasWOZ4n0xRbzUHh6h14IqIUWrYLmputbo6ETTm_mojSM2Xe23VlzQhE/s1600/DSC09245.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I also got a signitcher (<i>signature - ed</i>). I thinck it was </span><span style="font-family: Verdana, sans-serif;">great</span></div>
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<span style="font-family: Verdana, sans-serif;">and I thinck it was awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!</span><br />
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The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-64538586739708835702013-12-29T22:32:00.000+00:002013-12-29T22:32:13.634+00:00The Brilliant Chef Back in the Kitchen: White Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
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When we went shopping before Christmas, I bought the ingredients to make white chocolate cheesecake and my mum kept moaning that the raspberries were going to go mouldy. So today I made a white chocolate cheesecake with raspberry sauce.<br />
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Mum made the sauce and I made the cheesecake.</div>
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<b>Ingredients for the cheesecake</b> (makes 20cm cheesecake)</div>
<div>
175 g digestive biscuits</div>
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200g white chocolate</div>
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75g butter</div>
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400g cream cheese</div>
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50g caster sugar</div>
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2 eggs</div>
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2 teaspoons vanilla extract</div>
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<b>For the raspberry sauce</b>:</div>
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1 pack of fresh raspberries</div>
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Around 50g caster sugar</div>
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A splash of Madeira</div>
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A little water</div>
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A few strawberries to serve with</div>
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<b>Method:</b></div>
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1. Crush the biscuits by putting them in a plastic bag and hitting it with the end of a rolling pin until they are crushed into crumbs.</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/AVvXsEiNGO-9HPJsaEVlPwLuFBr0GLK6-dI1Fd64ru0ytA2SqCzvUAuP53jLf6SnyFJ487niuKwUzMTkbKIv-RgRYZkSjrhZED2MkWHgCvNfcsqP997svNpS0XxhOajZtmtePJl0Y2hZrnANnt4/s1600/DSC08845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGO-9HPJsaEVlPwLuFBr0GLK6-dI1Fd64ru0ytA2SqCzvUAuP53jLf6SnyFJ487niuKwUzMTkbKIv-RgRYZkSjrhZED2MkWHgCvNfcsqP997svNpS0XxhOajZtmtePJl0Y2hZrnANnt4/s320/DSC08845.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crushing the biscuits</td></tr>
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2. Melt the butter then mix in the biscuit crumbs.</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/AVvXsEhzVlGs1Yc179yOU5HmPmdg7bwp7XvywQoKWQdtMqpT4j0nB8CebXag5__xJMhbMMy3I3ibyw2aN430YCSCsmwZvQf0GbGdtJSo_VITcUPSrjcXT3qw9ChhuN3CvMJvlIiM62Awm69-eGU/s1600/DSC08846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVlGs1Yc179yOU5HmPmdg7bwp7XvywQoKWQdtMqpT4j0nB8CebXag5__xJMhbMMy3I3ibyw2aN430YCSCsmwZvQf0GbGdtJSo_VITcUPSrjcXT3qw9ChhuN3CvMJvlIiM62Awm69-eGU/s320/DSC08846.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt the butter</td></tr>
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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/AVvXsEhEYvGgzawWCayFoEUNWb9Bb8lZksgL9zIUoMTlWpvtmn9UtEfQfUgbTlO23OZYWAt6738SsLXMFBW9_YlLQdcSU7lhj6jkpT3va3PDzWdNcgRxHFVDAZHypaaPfY5RJHS9S-AZs4-An-Y/s1600/DSC08847.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYvGgzawWCayFoEUNWb9Bb8lZksgL9zIUoMTlWpvtmn9UtEfQfUgbTlO23OZYWAt6738SsLXMFBW9_YlLQdcSU7lhj6jkpT3va3PDzWdNcgRxHFVDAZHypaaPfY5RJHS9S-AZs4-An-Y/s320/DSC08847.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then mix in the biscuit crumbs</td></tr>
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3. Use a cake tin with a loose base and put the buttery biscuit mix in it and push it down until it is spread across the whole base of the tin. Then put it in the fridge for a while.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhKudnhFR-wm_xqZd-2HiMeCjkB13B4x0edoDPlvIsS9YLquq7XWKJWuZmCiq-9EdhPd4JOSpCM75iyeU2rcXhVWlupC9V4ZdXxTQ7cYf9rH5E-CfjCK-k43m7hot-2BOn_LhbVTH_2Y/s1600/DSC08862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhKudnhFR-wm_xqZd-2HiMeCjkB13B4x0edoDPlvIsS9YLquq7XWKJWuZmCiq-9EdhPd4JOSpCM75iyeU2rcXhVWlupC9V4ZdXxTQ7cYf9rH5E-CfjCK-k43m7hot-2BOn_LhbVTH_2Y/s320/DSC08862.JPG" width="320" /></a></div>
4. Then break the white chocolate into pieces into a glass or metal bowl.</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/AVvXsEgcIODOxXsXmgJMMUBli_TM9wDlYxqzkB_XKwB4aEHcQSHBRcvpRwEoT6gtd6_PYeI11rI6-IrxNEnYGwMwtuP6TjTshE4Eh0cE6iYzYf0vH6IB061kFYQBON_L8Q0eCDPSInx85rZUDBs/s1600/DSC08852.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIODOxXsXmgJMMUBli_TM9wDlYxqzkB_XKwB4aEHcQSHBRcvpRwEoT6gtd6_PYeI11rI6-IrxNEnYGwMwtuP6TjTshE4Eh0cE6iYzYf0vH6IB061kFYQBON_L8Q0eCDPSInx85rZUDBs/s320/DSC08852.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Break the chocolate into a bowl</td></tr>
</tbody></table>
5. Then melt the chocolate over a pan of hot water. Make sure the bowl is not actually touching the water. Once it is melted leave it to cool a little.<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/AVvXsEjoquxn7Dx6955YWY6Yapd8PNCXV7nCzYNhVNJchhke-hndQcKtWvDxfCwb9p8wFzg-0CEa74enNb_JXITIdElWefKS36Ytf56F2nvRT06pXsqJaR1NeuAqaDtqrKA9HHvFqkXhrvIEIjU/s1600/DSC08854.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoquxn7Dx6955YWY6Yapd8PNCXV7nCzYNhVNJchhke-hndQcKtWvDxfCwb9p8wFzg-0CEa74enNb_JXITIdElWefKS36Ytf56F2nvRT06pXsqJaR1NeuAqaDtqrKA9HHvFqkXhrvIEIjU/s320/DSC08854.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt the chocolate over a pan of hot water</td></tr>
</tbody></table>
6. In one bowl, Mix together the cream cheese and 50g caster sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88zZFCqZvE0pFJOxhuwFLSIPUE81e_ZeAvL5jeeoEA5O5T-nnTA20eeAhyn3QgYbC8Ay5MS0h8CCvut7uiWPIQLBiek_mrhy8ETDZu7Ltk8uNULJO8AQBqOsTzSr617HGPpq_i7ghGYo/s1600/DSC08864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88zZFCqZvE0pFJOxhuwFLSIPUE81e_ZeAvL5jeeoEA5O5T-nnTA20eeAhyn3QgYbC8Ay5MS0h8CCvut7uiWPIQLBiek_mrhy8ETDZu7Ltk8uNULJO8AQBqOsTzSr617HGPpq_i7ghGYo/s320/DSC08864.JPG" width="240" /></a></div>
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7. In another bowl mix together 2 eggs and the vanilla extract.</div>
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8.Then mix the egg mixture into the cream cheese mixture a bit at a time. Keep mixing it as you go.</div>
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9. When the egg mixture and cream cheese mixture have been mixed together pour in the melted white chocolate and stir it in.</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/AVvXsEjwM4pBRVCAntgmlVxBjfWQ-p3zwbQUtNABWmF9HvXJBvxgIGWUwPrzh2rr74pXqpdecC8U-jA9xp4mzeNVOngQyLpcyNJkDdauOJRhJx7w_7IZzGsP-Kt_mRd94pVbCEMOtqIJrkI1dV4/s1600/DSC08866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwM4pBRVCAntgmlVxBjfWQ-p3zwbQUtNABWmF9HvXJBvxgIGWUwPrzh2rr74pXqpdecC8U-jA9xp4mzeNVOngQyLpcyNJkDdauOJRhJx7w_7IZzGsP-Kt_mRd94pVbCEMOtqIJrkI1dV4/s320/DSC08866.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Licking the rest of the melted white chocolate - chef's perk!</td></tr>
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10. Pour this mixture onto the biscuit base.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNQaxP4_eY6M4zZPOOr_yuuFS-B6uDfQ5yUXLUUCIbKKJT1IvMQkEipG3eqAQRzY5T5onaol4Q24t_xhjyKzmu1wVnMfcdSCkj4yDIKlvvn4vuLyrSj84XdfppZjLCvMb9oha1ip3EIY/s1600/DSC08867.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNQaxP4_eY6M4zZPOOr_yuuFS-B6uDfQ5yUXLUUCIbKKJT1IvMQkEipG3eqAQRzY5T5onaol4Q24t_xhjyKzmu1wVnMfcdSCkj4yDIKlvvn4vuLyrSj84XdfppZjLCvMb9oha1ip3EIY/s320/DSC08867.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour the mixture onto the biscuit base</td></tr>
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11. Bake in a preheated oven at 180 C for 30 minutes. Then turn off the oven and leave it in there for another 30 minutes.</div>
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12. Take the cheesecake out the oven and leave it to cool. Then put it in the fridge for 2 hours.</div>
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13. For the raspberry sauce, put the raspberries in a pan with some sugar and a little water. Add a little Madeira.</div>
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14. Bring to the boil and then simmer for a few minutes. </div>
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15. Then push it through a sieve to remove the raspberry seeds. Leave the sauce to cool and then put it in the fridge.</div>
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16. Serve the cheesecake with the raspberry sauce and some strawberries. (We forgot to take photos of the cheesecake with the sauce and the strawberries but it did taste really good - my whole family really LOVED it! )</div>
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The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com1tag:blogger.com,1999:blog-8552850539324382315.post-20317653001559591662013-12-24T00:11:00.000+00:002016-08-27T12:51:02.735+01:00Lemon drizzle drenched cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRmG4AQdOVBOHdJXrZnouP0pOu0ORavtnU0mMFiN3tGJMfpWLaK58qqDNoQps6oUAU0AgT3tPxM-zgDrTnpCl9zt7uqx-lLg03YfdJB1r7vCdnODpoAeo3QAABpjRlRnPCaFYPOyhiLqQ/s1600/DSC08558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRmG4AQdOVBOHdJXrZnouP0pOu0ORavtnU0mMFiN3tGJMfpWLaK58qqDNoQps6oUAU0AgT3tPxM-zgDrTnpCl9zt7uqx-lLg03YfdJB1r7vCdnODpoAeo3QAABpjRlRnPCaFYPOyhiLqQ/s320/DSC08558.JPG" width="240" /></a></div>
<em>Written up by mum.</em><br />
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Dan has not had much time to spend cooking since he went back to school after <a href="http://thebeesleybuzz.blogspot.co.uk/2013/08/home-schooling-few-of-your-best-bits.html" target="_blank">his years of homeschooling</a>. He still asks to help out with peeling and chopping veg but he hasn't had the time or energy to initiate cooking like he used to.</div>
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It made us wonder for a moment, perhaps his interest in 'cheffing' was just a phase. He is,after all, only 7 years old. That's quite a young age to have decided your future career path. We've always been careful to encourage and support him but not to be pushy. If his interests change, then we respect that. </div>
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But it did make us smile to see him pick up his cookery books as soon as school was over and the Christmas holidays had started. His love of food and cooking and his talent of sniffing out flavours, herbs and spices started at such a very young age (he was just 3 or 4 at the time) that it does makes us think that he does have a real in-built passion for cookery. Particularly as neither of his parents have any particular skills in this area, his passion has to be a God-given gift. </div>
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He's planned something he wants to cook over Christmas involving white chocolate, so look out for that; but in the meantime we had a whole lot of lemons that needed using up so Daniel and I cooked a triple sized batch of lemon drizzle cake. Granny had been nagging Daniel to cook her something for ages. She liked the look of the <a href="http://www.thebrilliantchef.co.uk/2013/03/new-york-cheesecake.html" target="_blank">New York cheesecake</a> he made or the <a href="http://www.thebrilliantchef.co.uk/2013/01/panettone.html" target="_blank">Panettone</a>. But two problems with that: 1) they both take quite a long time to make (by the time we allow for interruptions from baby sister and autistic big brother, we would have to set aside a whole day for each of those), and 2) Daniel prefers to cook new things he hasn't made before so he hasn't been so keen on making the New York cheesecake or Panettone again. </div>
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So here's the lemon drizzle cake we made. We called it 'Lemon drizzle <em>drenched</em> cake' because we used lots and lots of juice from the lemons. These quantities are for one cake (20cm-ish circle cake tin or you could use a small loaf tin), but we made three times as much to make three cakes, one for granny, one for a friend and one for us.</div>
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<strong>Ingredients for the cake:</strong></div>
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175g butter or margarine (we used stork)</div>
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175g caster sugar </div>
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Zest of 2 unwaxed lemons</div>
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3 large eggs</div>
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225g self raising flour</div>
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<strong>Ingredients for the drizzle:</strong></div>
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100g caster sugar</div>
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Juice from the 2 lemons you used the zest from</div>
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(We used an extra lemon to make it extra moist)</div>
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<strong>Method:</strong></div>
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1. Preheat oven to 180 degrees.</div>
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2. Line your tin with baking paper. We often both grease and line it but this time we only needed to line it. I think because of the moisture from the drizzle it helps the cake slide out.</div>
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3. Beat together 175g caster sugar with the butter or marg and the lemon zest. Then beat in the eggs, with a little of the flour. Add the eggs one at a time and then add a little flour. We also added a bit of lemon juice at this point as we didn't manage to get much zest off the lemons as we don't have a proper zester.<br />
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4. Then fold in the rest of the flour. You don't have to be too gentle with the folding. We just used the low setting on the mixer and it was fine.</div>
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5. Pour into the cake tin. Bake for 40-45 minutes. Check with a skewer to see when ready (the skewer should come out clean when it is cooked).</div>
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6. Whilst the cake is cooking, squeeze out the juice from the lemons. Mix it with 100g caster sugar. We put it next to the oven so it would warm up a bit and stirred it a few times whilst the cake was cooking.<br />
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7. When the cake is cooked, and whilst it is still warm, use a skewer to make lots and lots of little holes all over it. Keep the cake in the cake tin! Then spoon on the drizzle trying to get it into those little holes too. It should soak into the cake making it taste all lemony and yummy.<br />
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8. Don't try to remove the cake from the tin yet. Wait until it is completely cooled.</div>
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This post was from a few years ago but am linking up with 2016 Great Blogger Bake off hosted by <a href="http://www.mummymishaps.co.uk/great-bloggers-bake-off" target="_blank">Mummy Mishaps</a> as it was such a tasty lemon drizzle recipe!<br />
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<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2016/08/Tesco_TESC183_GBBO_Logo_Final-small.png" style="border: none;" /></a></div>
The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com8tag:blogger.com,1999:blog-8552850539324382315.post-81298567484875789412013-12-16T21:32:00.000+00:002013-12-16T21:32:26.411+00:00Makies Doll Review - Part 2 - It has arrived!Remember <a href="http://www.thebrilliantchef.co.uk/2013/11/makies-doll-review-part-1.html" target="_blank">my makie doll I designed a few weeks ago</a>? Well it's arrived. Daniel junior (that's what I named him as I designed him to look like me) is here and here's my video review so you can meet him!<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/RYdOEan7PDw?feature=player_embedded' frameborder='0'></iframe></div>
As you can see, I really, really, really love him and I think he is great!<br />
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I want to say a big thanks to <a href="http://makie.me/" rel="nofollow" target="_blank">Makies</a> and also to <a href="http://kidsblogclub.com/" target="_blank">Kids Blog Club</a> for putting me in touch with Makies.<br />
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<i>Disclosure: I was sent a Makie Gift Card worth £69 to create my makie doll which was then 3D printed and sent to me to review and keep. All my opinions are my own. </i>The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com1tag:blogger.com,1999:blog-8552850539324382315.post-77418643482583209832013-12-13T23:56:00.003+00:002013-12-13T23:56:51.919+00:00A Christmas Surprise from Hotel Chocolat! <div class="separator" style="clear: both; text-align: center;">
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I was soooo excited when a special parcel arrived for me. My mum had kept it a surprise so I had no idea what was in it. But I was very happy when I opened it! <br />
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Because....I LOVE chocolate! And <a href="http://www.hotelchocolat.com/uk/shop" rel="nofollow" target="_blank">Hotel Chocolat</a> had sent me a little surprise for Christmas because they liked my blog so much. <br />
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They sent me <a href="http://www.hotelchocolat.com/uk/shop/christmas/xmas-gifts/magical-christmas-collection-stocking" rel="nofollow" target="_blank">The Magical Christmas Selection Stocking</a> and my mum interviewed me to find out what I thought of it.<br />
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<strong>Mum: So do you like chocolate?</strong></div>
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Dan: Of course. </div>
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<strong>Mum: Is it your favourite food?</strong></div>
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Dan: No. It isn't but it used to be until<a href="http://www.thebrilliantchef.co.uk/2013/12/noma-best-restaurant-in-world.html" target="_blank"> I tried moss at Noma</a>. Now chocolate is my second favourite but I still love it. </div>
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<strong>Mum: Do you like this gift you received from Hotel Chocolat? </strong></div>
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Dan: Yes definitely.</div>
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<strong>Mum: What do you like about it?</strong></div>
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Dan: I like the fact that it was all Christmassy because the chocolate was in a stocking. And also I liked the flavours.</div>
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<strong>Mum: Can you tell us a bit about the flavours? </strong></div>
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Dan: Well there were three types of shape and three favours; one shaped as an angel which was caramel flavoured chocolate, one shaped as a reindeer which was white chocolate, and one which was shaped liked a penguin which was milk chocolate but tasted quite strong for milk chocolate.<br />
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<strong>Mum: Which was your favourite? </strong></div>
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Dan: My favourite was the reindeer because I liked the reindeer shape best AND I liked the white chocolate best.</div>
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<strong>Mum: Did you share the chocolate or did you eat it all yourself?</strong></div>
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Dan: I shared it with my family. My mum liked the caramel angels best. She thought they would be filled with runny caramel but it was solid chocolate that actually was caramel flavoured so that was cool as I think it's quite unusual.</div>
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<strong>Mum: Anything else you want to tell us about the magical Christmas selection stocking? </strong></div>
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Dan: There were 12 chocolates in the stocking and they were each in their own wrapper with the shape and flavour written on it so it was easy to share out.<br />
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As the white chocolate was my favourite I wish there was more than just two of those ones. </div>
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<strong>Mum: It would cost £10 to buy it - do you think it is good value?</strong></div>
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Dan: I think it should cost a bit less because it is not a big stocking. But I think it is ok to be £10 because they do something similar to fairtrade so it is fair for the farmers. I think that's why it doesn't cost less so that is ok.</div>
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<strong>Mum: Is there anything else you like on the Hotel Chocolat website that you would consider buying? (or asking mum and dad to buy it for you)?</strong><br />
Dan: I like trying new and unusual foods so I think that this <a href="http://www.hotelchocolat.com/uk/shop/christmas/entertaining/chocolate-penne-pasta" rel="nofollow" target="_blank">cocoa pasta</a> would be good to try out one day.<br />
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<strong>Mum: And finally, do you think children would be happy to find this stocking on Christmas morning?</strong><br />
Dan: Yes because it's very yummy. And grown ups would like it too!</div>
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Mum and Dad will be doing a review of what they were sent from Hotel Chocolat soon so keep an eye out on their blog at <a href="http://thebeesleybuzz.blogspot.co.uk/" target="_blank">The Beesley Buzz</a>. <br />
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<em>Disclosure: I was sent this Magical Christmas Selection stocking free of charge from Hotel Chocolat so that I could review it on my blog. Everything I have said is my opinion of what I think about it. Thank you Hotel Chocolat!</em> </div>
Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-17459900209924025032013-12-03T20:53:00.000+00:002014-01-23T22:09:37.629+00:00Noma: The Best Restaurant in the World<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/AVvXsEhDmXFL3yMNS5K6dbDTDowmkrsVCSJKfQY02jQ0VShO4JyZeFfcAWoxFIFyPFK0lzk_wdPaaVZTg2vOdMZLCbO1fqdDsLG5P0BaNeKO2pJxzcqyiKaRRsnXTtPVwFCeAtsjoBX8KgzoJI8/s1600/DSC07833.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmXFL3yMNS5K6dbDTDowmkrsVCSJKfQY02jQ0VShO4JyZeFfcAWoxFIFyPFK0lzk_wdPaaVZTg2vOdMZLCbO1fqdDsLG5P0BaNeKO2pJxzcqyiKaRRsnXTtPVwFCeAtsjoBX8KgzoJI8/s320/DSC07833.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me with just a few of the 40 chefs at Noma. </td></tr>
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A little while ago my mum won a meal for two people at <a href="http://noma.dk/" rel="nofollow" target="_blank">Noma in Copenhagen</a>. We finally got to go there last weekend. Noma is one of the top restaurants in the world; it was first place for three years in a row. Once my restaurant is open, I'm going to try to get the top spot, though!<br />
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Anyway, my mum decided that she would take me with her as she knows I love cheffing. I was so excited! In the end we took my dad, too, so the three of us went off to Copenhagen (my brother and little sister came with us but didn't get to go to Noma - Granny looked after them for the day in the city).<br />
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When we got to Noma, it was sooo cool. One of the chefs came out to meet us and take our photo outside, and then took us indoors. They were all expecting us, and knew my name and said hello to us as we came in. There are 40 chefs who work at Noma, and most of them were gathered round the door when we arrived just to welcome us!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOtxHU__XWH0PaeQzcavcz8GmB0-r9wPfb1bU9wHYyaSuYpJb1toxRbNXucCnyOtlb4-K4fXX0K9kQosRuYDpj8lBhkAtxXk3Q0djYMqi65RCeGKytWnyVFVjiWVvxJdzg0cLu6xkn5o/s1600/DSC07665.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOtxHU__XWH0PaeQzcavcz8GmB0-r9wPfb1bU9wHYyaSuYpJb1toxRbNXucCnyOtlb4-K4fXX0K9kQosRuYDpj8lBhkAtxXk3Q0djYMqi65RCeGKytWnyVFVjiWVvxJdzg0cLu6xkn5o/s320/DSC07665.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arriving at Noma.</td></tr>
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We were treated to a 26 course meal! (There might have been even more, but when we thought back we got to 26, plus coffee).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgX5Zib13miPiYyh4uWwO65k1z4B4Cd993ruDn2_m5NgoEXG_DHrRQ5D6jBxBfodkszDb-jM8MlpeBvN4L_E4gGS0Zc0KkMqhlrAKmu8kmvWIl5AYmjM0uFUu9hgwUW7fC5Ydf4nrS-4/s1600/DSC07672.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgX5Zib13miPiYyh4uWwO65k1z4B4Cd993ruDn2_m5NgoEXG_DHrRQ5D6jBxBfodkszDb-jM8MlpeBvN4L_E4gGS0Zc0KkMqhlrAKmu8kmvWIl5AYmjM0uFUu9hgwUW7fC5Ydf4nrS-4/s320/DSC07672.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very creative foods - a broth inside a kohlrabi.</td></tr>
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One of the best things was a special kind of edible moss (that reindeer like to eat). My other favourite was a Danish cake ball - they are normally dipped in cream, but ours were dipped in grasshoppers! Yum! It really tasted nice. I even got to eat wood-ant sauce; they had a sour acidic taste - I didn't like it as much as the grasshoppers and moss.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMI10YT-ZgV-hjjjz3AIHvQq2kV9cpud2QIuxi0ChZDb6ycG6Nc2IppS_DvTawg5wmxO3Whb3xKksHwZ1wuJFIfFOLbKNsQ2TA6O5Gp9YiKNwd5-xtab3l86qQKUINJPRC0Mz6Y6x85w/s1600/DSC07696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMI10YT-ZgV-hjjjz3AIHvQq2kV9cpud2QIuxi0ChZDb6ycG6Nc2IppS_DvTawg5wmxO3Whb3xKksHwZ1wuJFIfFOLbKNsQ2TA6O5Gp9YiKNwd5-xtab3l86qQKUINJPRC0Mz6Y6x85w/s320/DSC07696.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Danish cake balls, with a twist - dipped in grasshopper.</td></tr>
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There was another dish which was raw squid served in a bowl made of ice. That was really cool - literally!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi112Cd1GwYinHTMOSNJiWcjSvQ21QoZFFzyPGcZsGUbxYnyUlN1-dO2KrT2_HEojydZl6ILHpuYcVLsUA7NMqd3JhZkrhZTl06-etJ9LlxFzq4eEELRDS74yQ-0YneFRWJNWSIew2obLE/s1600/DSC07711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi112Cd1GwYinHTMOSNJiWcjSvQ21QoZFFzyPGcZsGUbxYnyUlN1-dO2KrT2_HEojydZl6ILHpuYcVLsUA7NMqd3JhZkrhZTl06-etJ9LlxFzq4eEELRDS74yQ-0YneFRWJNWSIew2obLE/s320/DSC07711.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squid in a bowl made of ice.</td></tr>
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At the end, we had pork skin coated in chocolate and dried berries. It was like a giant pork scratching and was yummy. It kind of tasted like chocolate-covered wafer, so it was strange to think it was made of pork.<br />
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After every few courses, they brought a different kind of drink.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNkk_MYymPJc1i5XRrA3Z6zhn3u7ZntDRhFxxSXuLTqxUSz6NuS_WNnoYndtZ5eNDQuOrBgfMWgCiwpKpPLOdarYFlB1qJO98aqtds0_f_Wxle4kEmQg2t1SaYbGd_WLfZQvbJ1ED-yQ/s1600/DSC07754.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNkk_MYymPJc1i5XRrA3Z6zhn3u7ZntDRhFxxSXuLTqxUSz6NuS_WNnoYndtZ5eNDQuOrBgfMWgCiwpKpPLOdarYFlB1qJO98aqtds0_f_Wxle4kEmQg2t1SaYbGd_WLfZQvbJ1ED-yQ/s320/DSC07754.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just a few of the juices.</td></tr>
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I had juices (my dad had wine). They had really unusual flavours. I really liked the <i>apple and herb</i> flavour, and a <i>whiteberry</i> flavour. With the ones I didn't like so much, I did my own mixing to make new flavours that I did like. For example I mixed <i>apple and pine</i> with <i>spiced plum</i> to make a new drink that was delicious.<br />
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The whole experience was brilliant. The bit I liked best was a tour of the kitchens at the end. One of the chefs, called Hamish, took us round and we saw the three kitchens, the outdoor barbecues, the staff dining room and all the chefs being busy getting everything ready for the evening.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4kT-Bh4Rs9OJwfOb5WdK03LarlKln1tCYkFOUw9nd3zXRTBfnuH7hEWvRMT836WKTrcKdTq1mSmINRsESKn1_YiVXe-atpJzkFzcffljma0IQUQ_r4odo_9Uky3GksKEgZPOI7ibh24/s1600/DSC07818.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4kT-Bh4Rs9OJwfOb5WdK03LarlKln1tCYkFOUw9nd3zXRTBfnuH7hEWvRMT836WKTrcKdTq1mSmINRsESKn1_YiVXe-atpJzkFzcffljma0IQUQ_r4odo_9Uky3GksKEgZPOI7ibh24/s320/DSC07818.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the sea urchins (photo taken by Daniel).</td></tr>
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I wish I had been brave enough to speak to Rene and ask for his autograph because I love to meet real chefs, especially really creative chefs like him.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCYi8vGsr7SYRT403mOsvu7ko4VTAZpV_jJRhYqenjB9AKd76TyPAgQla8eubi2D81-5f4Xg8wsdQrtIEsXU-EOlfRwhoQrpiCDBalF4zNRH5E1ssxx-mFKQm5Q5V7Ort1JCrz-qizwI/s1600/DSC07820.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCYi8vGsr7SYRT403mOsvu7ko4VTAZpV_jJRhYqenjB9AKd76TyPAgQla8eubi2D81-5f4Xg8wsdQrtIEsXU-EOlfRwhoQrpiCDBalF4zNRH5E1ssxx-mFKQm5Q5V7Ort1JCrz-qizwI/s320/DSC07820.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rene Redzepi (left) in the development kitchen (photo taken by Daniel).</td></tr>
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I love Denmark and I love Noma. I hope I can get to go back there one day.<br />
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Update: When Noma read this, they very kindly arranged for Rene's autograph to be sent to me - Wow!<br />
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The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com3tag:blogger.com,1999:blog-8552850539324382315.post-36497661198504855342013-12-03T20:04:00.000+00:002013-12-03T20:04:39.727+00:00The Brilliant Chef makes Patak's pappadums<div class="separator" style="clear: both; text-align: center;">
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You must have noticed by now that this year me and my dad have been busy getting to do lots of great things with Patak's after my dad got picked as Patak's official curry taster.<br />
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Well one of the things we got asked to do is test out <a href="http://www.pataks.co.uk/products/plain-pappadums-cook-to-eat.aspx" rel="nofollow" target="_blank">Patak's Ready to Cook Pappadums</a> at home.</div>
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We have always loved pappadums and me and my brother usually eat most the pack before the dinner is even cooked.</div>
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These ones are extra special. Because these are ones that you cook yourself either in oil on the hob or in the microwave. We thought the microwave method would be safer (and probably a bit healthier, too, as you brush on the oil rather than deep fry it).<br />
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There are ten pappadums flat in the box.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfdqKmbrT5Zl0-EGPYCSToUK262P7cIduE8FkW_RfFEwDTVt9au9knjmUXERTLnP3-hja_A29KmFEvlDD0Q-IV89J2IXfHrNWteYKWiJyddFSbYYw_F-4PMU869rI3tcWRhyphenhyphen195iqaEg/s1600/2.+Before+(wrapped).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfdqKmbrT5Zl0-EGPYCSToUK262P7cIduE8FkW_RfFEwDTVt9au9knjmUXERTLnP3-hja_A29KmFEvlDD0Q-IV89J2IXfHrNWteYKWiJyddFSbYYw_F-4PMU869rI3tcWRhyphenhyphen195iqaEg/s200/2.+Before+(wrapped).JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQHvmf5QWn4nMOmC-hLFqhap5tJRRW-EemODjgAYPvIo2uYYXP42M74F6ZuQCv-Layz4kxSYbpSiEG6x1yq9gvpStgvni75wHOSvEp3BH1YWwcsiOAKQw6V-FEcCOZWFxxtp29nuTPdk/s1600/3.+Before.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQHvmf5QWn4nMOmC-hLFqhap5tJRRW-EemODjgAYPvIo2uYYXP42M74F6ZuQCv-Layz4kxSYbpSiEG6x1yq9gvpStgvni75wHOSvEp3BH1YWwcsiOAKQw6V-FEcCOZWFxxtp29nuTPdk/s200/3.+Before.JPG" width="200" /></a></div>
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You just take one out at a time and put it onto a microwavable plate, brush it with a little bit of oil...<br />
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...then lay a piece of kitchen roll over it and pop it in the microwave for 30 seconds.</div>
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It was great to see the flat pappadums cook and grow into the finished and very delicious food!<br />
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I loved cooking these, as it was really easy. They tasted as good as the <a href="http://www.pataks.co.uk/products/pappadums-plain-ready-to-eat.aspx" rel="nofollow" target="_blank">Patak's pre-cooked ones</a> you can buy, but were way more fun! My dad says they are good because you get more in a pack, and the pack is smaller - so we could fit even more in our cupboard.<br />
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Me and my brother still managed to eat most of them before dinner was ready, though... with a little help from our little sister!<br />
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Rebecca Beesleyhttp://www.blogger.com/profile/15320887790758765511noreply@blogger.com0tag:blogger.com,1999:blog-8552850539324382315.post-77898643264941392092013-11-18T23:18:00.001+00:002013-11-18T23:18:18.050+00:00Makies Doll Review - Part 1Thanks to <a href="http://kidsblogclub.com/" rel="nofollow" target="_blank">Kids' Blog Club</a>, I was put in touch with Makies Dolls to review this amazing new 3D printed doll. Here's the first part of my review when the gift box arrived. You can also see me designing my doll using the Makies Doll app - it was really easy to do and it was great fun to be able to design my own doll. I used an app on the ipad but you can also design a Makie doll at <a href="http://makie.me/" rel="nofollow" target="_blank">Makie.me</a><br />
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When the actual doll arrives, I'll be doing another video, so you can see how it turned out!<br />
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You can find out more about <a href="http://makie.me/" rel="nofollow" target="_blank">Makie dolls here</a>.<br />
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<i>Disclosure: I was sent the Makies doll gift box worth £69 to design my own Makies doll for the purposes of review. I paid an additional fee for postage. All opinions are my own. </i>The Brilliant Chefhttp://www.blogger.com/profile/02198365340490215825noreply@blogger.com4