tag:blogger.com,1999:blog-42595493066899864672024-03-06T12:53:04.328+13:00Laraine cooksA Kiwi girl cooks...
Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-4259549306689986467.post-83382634760329990742020-04-15T16:34:00.000+12:002020-04-15T10:32:47.156+12:00SPANISH PORK SKEWERS (Pinchos Marunos)<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The Greek and I went to Spain a couple of years ago and fell in love with the spicy pimenton flavours. I bought a few tins of La Chinata pimenton back and once I ran out I asked my daughter who was holidaying in Spain to bring back more!!! </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">I have since sourced the same brand here in Auckland...</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk76C6K3I5KvNefC151CWgVXhtH5MZEzUnKQpKPqBV_WbAZYbMC7F1QJARW8FRstxW2oNlZc2VpP-qPexGUwvOu8YW7wH1A5pjY0jUmT-J9cPtgMNRn3T3ta9Hvqe6lGf-WAN9xo9t7mz/s1600/400X400spanish+pork+skewers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk76C6K3I5KvNefC151CWgVXhtH5MZEzUnKQpKPqBV_WbAZYbMC7F1QJARW8FRstxW2oNlZc2VpP-qPexGUwvOu8YW7wH1A5pjY0jUmT-J9cPtgMNRn3T3ta9Hvqe6lGf-WAN9xo9t7mz/s320/400X400spanish+pork+skewers.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><br />1 tsp </span><span style="font-family: arial, helvetica, sans-serif;">dulce pimenton (sweet paprika)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp picante pimenton (smoked paprika)<br />1 tsp cumin<br />1 tsp oregano<br />1 tsp coriander<br /> 2 garlic cloves crushed<br />1/2 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A few grinds of black peppercorns<br />5 tblspns extra virgin olive oil<br />1 tspn red wine vinegar<br /><br />750g cubed pork pieces (I like to use pork fillet)<br /><br />Mix herbs, seasonings and garlic in a small bowl, stir in the olive oil and vinegar to make a paste.<br /><br />Rub paste all over the pork cubes, cover and leave to marinate at least an hour - more if you can.<br />Thread 4 - 6 pieces of pork onto a skewer, so that the pieces just touch.<br />Pre-heat a pan to medium high and lightly oil it. Lay the skewers down and fry, turning from time to time, until the pork is cooked, about 10 minutes in total. <br /><br />Buen provecho!</span><br />
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Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-45724624897520704012020-04-14T12:43:00.001+12:002020-04-14T13:14:46.398+12:00TORTILLA DE PATATAS Y CEBOLLA (Potato and onion egg tortilla)<span style="font-family: "arial" , "helvetica" , sans-serif;">4 medium white potatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 medium white onions</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">500 ml oil (I used a mix of cooking oil and olive oil)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 eggs</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the potatoes and onions, halve lengthwise and thinly slice crosswise.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium sized skillet, heat the oil over a high heat until shimmering. Carefully add the potatoes and onions, ensuring they are covered in oil (adding a bit more if you need to)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Reduce heat to medium and simmer slowly for 20 - 25 minutes, until they soften and just begin to slightly brown. Using a slotted spoon, transfer the potatoes and onions to a colander to drain. Reserve 2 tblspns of the oil.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, beat the eggs until frothy (by hand or an egg beater) Season with a good pinch of salt. Pour the drained potatoes and onions into the egg, gently push down to cover completely with the egg and leave for 10 minutes to absorb.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the reserved oil in a non stick medium sized skillet over a high hea</span><span style="font-family: "arial" , "helvetica" , sans-serif;">t. Pour in the egg, potato and onion mixture, swirl the pan in a circular motion for a few seconds to prevent egg from sticking. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Turn heat to medium low and cook until the bottom is golden and the tortilla looks set, about 6 - 7 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from heat, place a large plate over the pan, and carefully and quickly turn the tortilla over onto the plate, then slide it back into the skillet. Swirl again ina circular motion to settle the tortilla and tuck any edges down with a spatula. Cook for another 3 - 4 minutes until firm but still moist in the centre.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Turn the tortilla out onto a large plate and let cool before slicing into thick wedges to serve.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Greek and I had it with a good dollop </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">of some left over <a href="https://larainecooks.blogspot.com/2020/04/salsa-brava.html" target="_blank">salsa brava</a> </span><span style="font-family: arial, helvetica, sans-serif;">and </span><a href="https://larainecooks.blogspot.com/2020/04/espinacas-con-pasas-y-pinones-spinach.html" style="font-family: arial, helvetica, sans-serif;" target="_blank">spinach with raisins and pine nuts</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9ORhi77_cOrq73Fyn1cEHbFyYKs7lvF0CNHUASKtWaiYRmWD2-g8MfwBtJmYOWcaVaGO9nX4Cmpiul3MekafH7rNGgQKcsgZSm-UMEw6HxxviBA_FlGxzaVwyYl6P0WG9bJXgyqO3KUG/s1600/whole+meal+good.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1541" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9ORhi77_cOrq73Fyn1cEHbFyYKs7lvF0CNHUASKtWaiYRmWD2-g8MfwBtJmYOWcaVaGO9nX4Cmpiul3MekafH7rNGgQKcsgZSm-UMEw6HxxviBA_FlGxzaVwyYl6P0WG9bJXgyqO3KUG/s320/whole+meal+good.png" width="320" /></a></div>
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<span style="font-family: arial, helvetica, sans-serif;">Absolutamente delicioso!</span><br />
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<pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Translation" dir="ltr" id="tw-target-text-masculine" style="background-color: #f8f9fa; border: none; color: #222222; font-size: 28px; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 277px;"></pre>
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Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-70466877123707283422020-04-14T12:40:00.000+12:002020-04-14T12:46:10.899+12:00SALSA BRAVA<span style="background-color: #eee5dd; color: #3a4e30; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Salsa Brava<br /><br />3 x tblspn extra virgin olive oil<br />1 x tsp smoked paprika<br />1 x tspn chilli flakes<br />1 x tblspn red wine vinegar<br />125 ml <a href="https://larainecooks.blogspot.co.nz/2017/02/spanish-style-tomato-sauce.html" style="color: #38761d; text-decoration-line: none;" target="_blank">Spanish tomato sauce</a></span></span><br />
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<span style="background-color: #eee5dd; color: #3a4e30; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat olive oil in a pan to medium high, add paprika, chilli flakes and vinegar, stirring until a smooth paste. Stir in the tomato sauce and season to taste. Thin the sauce with a little water if necessary.</span></span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-52406598061609412442020-04-14T11:46:00.001+12:002020-04-14T12:45:48.621+12:00 ESPINACAS CON PASAS Y PINONES (Spinach with raisins and pine nuts)<span style="font-family: "arial" , "helvetica" , sans-serif;">Our trip to Portugal, Spain and Greece was cancelled because of Covid 19. I had already started packing! (togs, a couple of books plus two new summer dresses)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">So, the Greek and I thought that if we can't be in Europe, we'll pretend that we are and I'll cook and create at home while in lockdown instead!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">500g spinach (fresh or frozen) - I used frozen whole leaf spinach rather than chopped spinach but it doesn't really matter what you use...</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup raisins</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8ql5Q1S5rfPP3a-Q06_PjBo-DLUfEN6DFREoNJ3ki1puqB6a3T32M0_wZ8hK4FrT9jX_RFJZi_khccN-UHiJiJxhkUe4h2ef7oDG7OgkfA9bkTT37aadkf7LAjMt0L9bI8XvtMSdWqvU/s1600/spinach+pic+good.png" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1307" data-original-width="1354" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8ql5Q1S5rfPP3a-Q06_PjBo-DLUfEN6DFREoNJ3ki1puqB6a3T32M0_wZ8hK4FrT9jX_RFJZi_khccN-UHiJiJxhkUe4h2ef7oDG7OgkfA9bkTT37aadkf7LAjMt0L9bI8XvtMSdWqvU/s320/spinach+pic+good.png" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup pine nuts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tblspn extra virgin olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tblspns butter (optional)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wilt spinach if fresh, or c</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ook frozen spinach as per instructions on packet. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Drain cooked spinach in a colander.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place olive oil, garlic, pine nuts and raisins in a frying pan, place on medium to low heat and gently cook until fragrant. Careful not to burn the garlic!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Once cooked, remove from heat, stir through the butter if using, add the drained spinach and a pinch of salt, mix well and place back on a low heat to warm through.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-453990034098358772017-02-18T11:29:00.000+13:002020-04-14T09:56:51.126+12:00PATATAS BRAVAS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe6Zt5bSHIi_yTx5q75bobSnmIVerYxZgQR57y-TYnYbdTB8CPm0OLxFZLvLbF0hmNYK0Ru7azTXyvE4CH7vo3DD2B98_0nWx9Dc3RSMpISMWV6UMmrhFSxIpsHbJ6RCmkBtPzTi0W_ki/s1600/400x400patatasbravas.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIe6Zt5bSHIi_yTx5q75bobSnmIVerYxZgQR57y-TYnYbdTB8CPm0OLxFZLvLbF0hmNYK0Ru7azTXyvE4CH7vo3DD2B98_0nWx9Dc3RSMpISMWV6UMmrhFSxIpsHbJ6RCmkBtPzTi0W_ki/s320/400x400patatasbravas.png" width="320" /></a><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />The Greek and I are planning a Europe trip this year...first stop Spain, then to Greece (of course!) So we are whetting our appetites in advance and trying Spanish recipes. These crispy fried potatoes are delicious served with Salsa Brava, a spicy tomato sauce. Great enjoyed as a tapa with a cold drink, or as a side dish along with a salad accompanying <a href="https://larainecooks.blogspot.co.nz/2017/02/spanish-pork-skewers-pinchos-marunos.html" target="_blank">Spanish pork skewers</a> (Pinchos Marunos)<br /><br />Buen provecho!!!<br /><br />Ingredients:<br /><br />1kg floury potatoes (Agria variety is perfect)<br />extra virgin olive oil<br /><br />Peel, then cut the potatoes roughly into even sized chunks. Place into a pot of salted water and boil for about 6 minutes. Drain into a colander, but no need to run under cold water. Shake the colander back and forth so the potatoes roughen up a little around the edges. Leave to cool.<br /><br />Heat about 200ml of olive oil on medium high heat then add potatoes. Fry until crispy and golden, turning from time to time. Serve straight away with Salsa Brava.<br /><br />Salsa Brava<br /><br />3 x tblspn extra virgin olive oil<br />1 x tsp smoked paprika<br />1 x tspn chilli flakes<br />1 x tblspn red wine vinegar<br />125 ml <a href="https://larainecooks.blogspot.co.nz/2017/02/spanish-style-tomato-sauce.html" target="_blank">Spanish tomato sauce</a></span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat olive oil in a pan to medium high, add paprika, chilli flakes and vinegar, stirring until a smooth paste. Stir in the tomato sauce and season to taste. Thin the sauce with a little water if necessary. </span></span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-89196173556813740592017-02-18T10:31:00.000+13:002020-04-14T09:57:36.800+12:00SPANISH TOMATO SAUCE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-lQ36JC9D9vytfmcsEj_R9BiXB9hY8rfMW5Reojk9mpoQxsiyeI5ZMjaAxgu1xWbnvmdkrCw6JMvG1JDGjyXJrS2nkaQQmk1KBXolnV8GKGd8TN-aGwDYD_AyudLDDND-00iurcrSNcF/s1600/400x400spanish+tomato+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-lQ36JC9D9vytfmcsEj_R9BiXB9hY8rfMW5Reojk9mpoQxsiyeI5ZMjaAxgu1xWbnvmdkrCw6JMvG1JDGjyXJrS2nkaQQmk1KBXolnV8GKGd8TN-aGwDYD_AyudLDDND-00iurcrSNcF/s320/400x400spanish+tomato+sauce.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">This sauce can be used in so many ways...as a base for other sauces, serve with pasta or rice, as a bed for baked fish or chicken, or even as a pizza sauce...make a big batch and freeze in serving size portions so you always have some on hand!<br /><br />100ml extra virgin olive oil<br />1 x medium red onion, finely chopped<br />2 medium crushed garlic cloves <br />1 x 400g tin diced tomatoes<br />1/2 cup water<br />2 x bay leaves<br />1/2 tsp salt<br />1/2 tsp sugar<br /><br /> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Place olive oil, onions and garlic in a shallow pan and heat on medium high heat for 10 - 12 minutes, stirring from time to time, until lightly golden and soft. <br />Add the tomatoes, water, bay leaves, salt and sugar, stir well and bring to the boil. Lower heat and simmer uncovered for 30 - 45 minutes until reduced and thickened almost to a puree.<br />Remove from heat, take out bay leaves and leave sauce to cool. You can then blend in a food processor if you want a smoother sauce, but this is entirely up to you!<br />Refrigerate for a few days covered, or freeze.</span></span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-15517759068938949662017-02-16T15:04:00.000+13:002020-04-14T09:58:58.337+12:00KEFTEDAKIA (little meat balls)<div>
<span style="font-family: "arial" , sans-serif;">The Greek guy makes these often - lovely as part of a meze platter with tzatziki, or with my <a href="http://larainecooks.blogspot.co.nz/2016/08/roast-red-pepper-sauce-saltsa-me.html" target="_blank">Red Roast Pepper sauce</a>. We made hundreds (well it felt like hundreds!) of them for my daughters 21st at her request and served them on large platters with toothpicks and a selection of sauces. Needless to say they disappeared very quickly!</span><br />
<span style="font-family: "arial" , sans-serif;">I am loving fresh mint at the moment and I use all fresh mint (with no parsley)</span></div>
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<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">500g beef mince<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">1 red onion finely chopped<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">4 TBLSPN bread crumbs <o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">4 TBLSPN extra virgin olive oil</span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">3 TBLSPN chopped parsley and mint
<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">1 TBLSPN red wine vinegar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">1 TBLSPN oregano<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "sans-serif";">salt and pepper</span></li>
</ul>
<br />
<div>
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "arial" , sans-serif;">Place all ingredients in a medium bowl and mix together with your hands for 3-5 minutes.</span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Shape into balls the size of a walnut, put on a plate,
cover and refrigerate for at least an hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Heat a small pool (.25 cm deep) of extra virgin olive oil, to medium/high heat in a heavy based frying pan and fry the
keftedakia in batches, draining on paper towels before serving warm<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Kali Orexi!!!<o:p></o:p></span></div>
</div>
Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-5787879883438702832017-02-10T10:01:00.000+13:002017-02-10T10:01:17.364+13:00BRIE'S CHILLI WITH CHOCOLATE & CHORIZO<span style="font-family: Arial, Helvetica, sans-serif;">This is my daughters recipe - it is the best chilli I have ever had (maybe it's the chocolate in it that makes it so fab!) And even better the next day. Don't be put off by the long list of ingredients - it is definitely worth making. Freeze any leftovers (if any!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuqXt5lgjXN1D2g1rdsU-BNz0ZSBNDQr9J9BKEgmlbom8cpJS42kwml4bidehTovSw7NNGPcx1EweCq37KMb9oMwAS8WA_E2cMqR6IRuwNMNpHd_tiJ-4wWno-bW83RMq798trApU97sQ/s1600/400X400Bries+chilli+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuqXt5lgjXN1D2g1rdsU-BNz0ZSBNDQr9J9BKEgmlbom8cpJS42kwml4bidehTovSw7NNGPcx1EweCq37KMb9oMwAS8WA_E2cMqR6IRuwNMNpHd_tiJ-4wWno-bW83RMq798trApU97sQ/s320/400X400Bries+chilli+2.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">500g beef mince</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300g pork cut into 1 - 2 cm pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100g chorizo cut into 1 cm slices</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.greekfoods.co.nz/product-category/olive-oil/" target="_blank">ILIADA Extra Virgin olive oil</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 x red onion finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30g dark chocolate (70%)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 x 400g can diced tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250ml beef stock or water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tspn oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tspn chilli flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tspn cumin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tspn coriander</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">dash cayenne</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tblspn <a href="http://www.greekfoods.co.nz/product/red-wine-vinegar-250ml/" target="_blank">Messino red wine vinegar</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 x 400g can red kidney beans</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place drained kidney beans in a small pot and cover with cold water. Put to one side.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a good splash of olive oil to medium high in a large heavy based pan and brown mince. Once cooked, tip the mince out into a large bowl and set aside. Heat some more olive oil in the same pan and brown the pork, and once cooked, add to the mince. Add the chorizo to the warm pan and fry until browned. Add to the other meat.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Heat 1 - 2 tblspns more olive oil in the same pan and fry the onion and garlic until soft. Return all the meat to the pan along with all the juices plus the chocolate, diced tomatoes, stock or water, oregano, chilli flakes, cumin, coriander, cayenne, S & P and vinegar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Stir well, bring to the boil, reduce heat and simmer on low for 1 - 1 1/2 hours stirring occasionally and adding more water if necessary.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">While the chilli is cooking, place the pot of beans on medium high heat and simmer for 20 minutes. 15 minutes before the chilli is ready, drain the beans and mash them slightly with a wooden spoon then add to chilli, stirring well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serve with tortillas, fresh coriander, thinly sliced red onion, cucumber, avocado, tomato and feta. Or equally good with corn chips, grated cheese and guacamole!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Delicious...</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-44835137715755379642016-11-02T13:24:00.000+13:002016-11-02T13:36:29.111+13:00CHICKEN WITH HARISSA served with COUSCOUS, BABY SPINACH & ROAST RED PEPPER SALAD<span style="font-family: "arial" , "helvetica" , sans-serif;">This is my new favourite at the moment! The Greek guy loves it too - even though he is still trying to stay away from carbs, he is happy to eat a bit of couscous in a salad. Click on 'harissa paste' and go straight to my homemade recipe for it...</span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGcwqU74s8xbBbfME6OWVP6rCeJNKe6Baeh0h6cSd0BapYY_mA9soqDe8jRkLJh7cSugZ3yRuMIrV4QGT7Cyko_KkHA7jP2Hij5g7poLpzcP9DC79NU0SePyKkoiKZ30rZNmI55fGFjfR/s1600/400X400+Chicken+with+cus+cus+.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGcwqU74s8xbBbfME6OWVP6rCeJNKe6Baeh0h6cSd0BapYY_mA9soqDe8jRkLJh7cSugZ3yRuMIrV4QGT7Cyko_KkHA7jP2Hij5g7poLpzcP9DC79NU0SePyKkoiKZ30rZNmI55fGFjfR/s200/400X400+Chicken+with+cus+cus+.JPG" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 x boneless skinless chicken thighs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 x tblspns <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 x tblspns <a href="https://larainecooks.blogspot.co.nz/2016/11/harissa-hot-chilli-paste.html" target="_blank">harissa paste</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tblspn honey</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 x tblspns lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tsp ground cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tsp ground coriander</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tsp paprika</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">S & P</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix olive oil, harissa, honey, lemon juice, cumin, coriander and paprika. Pour the marinade over the chicken pieces, massage well and leave to marinate for a couple of hours in the fridge. Place marinated chicken pieces in a single layer in a baking dish, season well with salt and ground black pepper, cover with foil and bake in a pre-heated oven @ 200oC for 20 minutes. Remove foil and return to oven to bake for a further 15 - 20 minutes, until chicken has a lovely colour and cooked through. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from oven and leave to rest 5 - 10 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">COUSCOUS, BABY SPINACH & ROAST RED PEPPER SALAD</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">200g couscous</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">250ml boiling water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100 g baby spinach leaves, cut into strips</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x <a href="http://greekfoods.co.nz/antipasti/roasted-peppers-465g-jar-510x510/" target="_blank">Makedoniki Roast Red Pepper</a>, sliced into strips</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 x spring onions, chopped finely</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">handful fresh mint leaves, chopped finely</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">handful of crumbled <a href="http://greekfoods.co.nz/cheese/dodoni-feta-200gr/" target="_blank">Dodoni feta</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">handful of sliced almonds</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place couscous in a bowl, pour boiling water over, cover and leave to absorb for 10 - 15 minutes. Fluff with a fork.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place spinach leaves, roast red pepper, spring onions and mint leaves in a serving bowl. Add cooled couscous and mix everything gently with your fingers. Just before serving, pour over the dressing, toss lightly, crumble the feta and scatter the almonds on top. Best served at room temperature.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">This is my absolute favourite salad at the moment!!! Mmm mmm</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dressing</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 x tblspn <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tblspn lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">zest of 1/2 lemon</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x clove garlic crushed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt & freshly ground black pepper</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place all ingredients in a screw top jar and shake well until thoroughly mixed.</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-50924078380775439602016-11-01T13:34:00.000+13:002016-11-02T13:37:58.234+13:00HARISSA (Hot Chilli Paste)<span style="font-family: "arial" , "helvetica" , sans-serif;">I used stored bought harissa the other day - it was unbelievably hot!!! Way too hot for us to eat, so I decided to make my own (and way cheaper too)</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">100g dried whole red chillies </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tblspn dried mint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gWPj3rtj1QGbOQFo1vvr8xH3n8-ztuoiG61aPACZx3bCvmz9LMHyn_M_9SmsKBGKoYpMOZ3hG3x5UEFVQBpUY3MIWEYR9l9REsR_6PJD4QNF6J38qyXz0UuxkEN4fjOwgzVKlQkQYZuD/s1600/harissa+400+x+400+.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gWPj3rtj1QGbOQFo1vvr8xH3n8-ztuoiG61aPACZx3bCvmz9LMHyn_M_9SmsKBGKoYpMOZ3hG3x5UEFVQBpUY3MIWEYR9l9REsR_6PJD4QNF6J38qyXz0UuxkEN4fjOwgzVKlQkQYZuD/s200/harissa+400+x+400+.JPG" width="200" /></a></div>
</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tblspn ground coriander</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tblspn ground cumin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x tblspn ground caraway seeds</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 x garlic cloves chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 - 1/2 cup <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the stems from the chillies, roughly chop the chillies and place in a bowl, cover with boiling water and soak for about an hour.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Drain, then place chillies in a small food processor along with the spices, garlic and salt. Add a couple of tablespoons of olive oil and process everything for 15 seconds, scrape down the bowl and process again. Add the rest of the olive oil and process until the paste reaches a chunky consistency. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Put paste in a sterilised jar, cover with a thin layer of olive oil and store in the fridge for up to 6 months. </span><br />
<br />
<br />Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-48474721401252586482016-10-17T10:42:00.000+13:002016-10-20T09:52:30.214+13:00FUDGE CAKE<span style="font-family: "arial" , "helvetica" , sans-serif;">This is my mothers recipe...in fact the original recipe in my battered old cookbook asks for 1/4 lb of butter! And I recall as a child a large tin of 'broken biscuits' in the cupboard which she more than likely used to make this with. An absolute must have for my daughters birthday parties when they were growing up too...</span><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32yeTHYRiJA1QdKWKGya2DAjf-W95ut_9uy-ZDAnK3QjDPR9oHVc0jiQrS3zB4MV4f1CV5tqkPCNsQP4-2G_0za_T7Jcx7_iUXRme4AU6T3ZXiFt2u5ttS3EV-Krg0_le_-o1ftPXTL6i/s1600/400+x+400+fudge+slice+.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32yeTHYRiJA1QdKWKGya2DAjf-W95ut_9uy-ZDAnK3QjDPR9oHVc0jiQrS3zB4MV4f1CV5tqkPCNsQP4-2G_0za_T7Jcx7_iUXRme4AU6T3ZXiFt2u5ttS3EV-Krg0_le_-o1ftPXTL6i/s200/400+x+400+fudge+slice+.JPG" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">125g butter (1/4 lb!!!)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tblspn cocoa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tblspn milk</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 x packet super wine biscuits</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 - 1/2 cup chopped assortment of dried apricots/dates/walnuts (whatever you have in the pantry)</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Melt the butter, cocoa, milk and sugar,stirring in a small saucepan until all combined.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Process the biscuits in a food processor until almost breadcrumby, but don't worry if there are a few larger pieces. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place in a bowl with the chopped apricots etc and pour melted mixture in. Mix until combined and press into a cake tin, put in fridge to cool. Ice with chocolate icing, cut into squares and serve.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lasts well refrigerated but it doesn't usually last longer than 2 days before it is all eaten (especially when the Greek guy has never tasted it before and keeps having to have 'one more piece'!!!</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-73855074824070126062016-10-14T15:33:00.002+13:002020-04-14T11:24:39.866+12:00GREEN OLIVE SCROLLS<span style="font-family: "arial" , "helvetica" , sans-serif;">Nothing could be easier than these pastry scrolls! They can be filled with a variety of spreads - <a href="https://larainecooks.blogspot.co.nz/2016/08/i-have-been-going-bit-mad-using-our.html" target="_blank">Roast Red Pepper Pesto</a> and <a href="https://larainecooks.blogspot.co.nz/2016/10/green-olive-pesto.html" target="_blank">Green Olive Pesto</a> are just as delicious. If you are making them with pesto, sprinkle a small handful of grated parmesan on top of the pesto before rolling up the pastry. I have made so many of these scrolls over the years, always a firm favourite! Made trays and trays and trays for my girls' 21st birthdays.</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup pitted green olives, coarsley chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup cream cheese</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup feta crumbled<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEx6dAdElugU8Ny9oG7IO84hCSmlb7C2vrpjdQmbNUzIsPkxHhQHquRE_NxdkHjZsdD4E24NVfCOTE1U06LfSja1RdDexUNt0LJvCtYIrPaONSCn4nfbd_5zflt8l-ipkObzfp1e8CbEG/s1600/green+olive+scrolls+400+x+400.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEx6dAdElugU8Ny9oG7IO84hCSmlb7C2vrpjdQmbNUzIsPkxHhQHquRE_NxdkHjZsdD4E24NVfCOTE1U06LfSja1RdDexUNt0LJvCtYIrPaONSCn4nfbd_5zflt8l-ipkObzfp1e8CbEG/s200/green+olive+scrolls+400+x+400.JPG" width="200" /></a></div>
</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 x frozen puff pastry sheet squares </span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Take puff pastry out of the freezer and leave to defrost while you prepare the filling.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place the olives, cream cheese and feta in a bowl and mix well. Spread the filling all over the sheets. Roll up the pastry from one side until it comes to the middle, then roll opposite side to meet it, brush with a little water so they stick together. Cut into .5 cm slices and place side down on baking tray. Easily prepared ahead of time - refrigerate until you are ready to put them in the oven.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake in pre-heated oven @ 200oC for 10 -15 minutes until golden. Serve immediately. Yum!!!</span><br />
<br />
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Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-70478079262092918932016-10-14T15:33:00.000+13:002020-04-14T11:29:01.730+12:00GREEN OLIVE PESTO<span style="font-family: "arial" , "helvetica" , sans-serif;">I love green olives and have been going a bit mad lately with them! With the addition of green olives, this recipe is a nice change to a traditional 'basil' pesto. Serve tossed through hot pasta, spread on bruschetta, toast, sandwiches, thinned and drizzled on poached eggs... delissimo...</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1Qv-nYnhbS64zA81GLDiV8qu1iov2fv0piTlEzqUUj5L_QQXp_4y5KgrOG-rAp9PY7WG5gTrPqJczKxfvngHZJcTWlHmQMez8GAPmab9yNr0uwc3Yafc-qQ3yjRV5WkH1FR_-qYzwinx/s1600/400x400+Pesto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1Qv-nYnhbS64zA81GLDiV8qu1iov2fv0piTlEzqUUj5L_QQXp_4y5KgrOG-rAp9PY7WG5gTrPqJczKxfvngHZJcTWlHmQMez8GAPmab9yNr0uwc3Yafc-qQ3yjRV5WkH1FR_-qYzwinx/s200/400x400+Pesto.JPG" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup pitted green olives</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 handful fresh basil leaves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tblspns pinenuts (lightly toasted in a dry pan)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup extra virgin olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic crushed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 grated parmesan cheese</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Throw everything in a small food processor and process until combined.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nothing easier!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Store in the fridge for one week, or freeze for up to 3 weeks.</span><br />
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Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-92043621948501012492016-10-14T15:14:00.000+13:002016-10-14T15:14:00.041+13:00ONE POT CHILLI<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I love Sundays when I have plenty of time to make meals that take a little longer to cook. We had a wet Sunday recently so I made the most of it! I made this chilli, froze half and had the other half the next night when the flavours had really developed. Then when I have a busy day I can go straight to the freezer and voila - a delicious 'frozen'meal (and not from the supermarket!!!) Nice too in a hollowed out baked potato heated in the oven with lots of cheese on top. Mm mmm and so easy.</span></div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKJfawhwN9cR95L1-QYOfb9T7cX8mCimA1Gl_GcXUdT2z7tQCywdNyHrkME_egh3Z6OFPyokQfP_cOPS0M_YxGKzE0RAsLloxYgExIEWtOSeBuairivCPj8QEyx_4keZ4woFNMqlhH3hg/s1600/400X400chilli.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKJfawhwN9cR95L1-QYOfb9T7cX8mCimA1Gl_GcXUdT2z7tQCywdNyHrkME_egh3Z6OFPyokQfP_cOPS0M_YxGKzE0RAsLloxYgExIEWtOSeBuairivCPj8QEyx_4keZ4woFNMqlhH3hg/s200/400X400chilli.JPG" width="200" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500g beef mince</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x chorizo sausage chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 - 1 tspn chilli flakes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn dried oregano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn smoked paprika</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn ground cumin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">dash cayenne</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://greekfoods.co.nz/olive-oil/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x 420g can diced tomatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x 420g can red kidney beans</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x 420g can chilli beans</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x large red onion finely chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x clove garlic crushed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 x tblspn tomato paste</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x tblspn worcestershire sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn salt</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a good splash of olive oil in a heavy based pan, add the beef, chorizo, chilli flakes, oregano, smoked paprika, cumin and cayenne. Break up mince with a fork, then cook everything until lightly browned.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add all the rest of the ingredients to the pan, plus a tin of water. Mix until combined. Simmer covered on low heat or bake in oven @ 150oC for 1 - 1/12 hours . Stir from time to time and add more water if necessary.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serve with rice, pasta, corn chips and grated cheese, in a wrap or taco shell, whatever you fancy! Nice with a dollop of sour cream, natural yoghurt or guacamole.</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-32883270364058740562016-09-21T15:14:00.000+12:002016-09-21T15:16:49.234+12:00PANZANELLA <span style="font-family: "arial" , "helvetica" , sans-serif;">This is my version of an Italian Panzanella salad - some recipes call for sliced red onion and capsicum also, feel free to add if you want... but I just made it today with the ingredients I had! Dress the salad up to an hour before serving to let all the flavours soak into the bread. Also fab with pieces of left over roast chicken or torn mozzarella pieces mixed through.</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EpeP_eA2nYjaFBM8-9V6DbkmD_dsr1HsGM4g8G4OnAUvirrGbEG3I8iCKOEWesTfmUudaKgTbt17d_TT-DGkom6iVxv2IxVaOYobmQ5rZi1zul4EHSyt2088azOXeS8uN-uzb-m07koU/s1600/400x400cruttonsalad5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EpeP_eA2nYjaFBM8-9V6DbkmD_dsr1HsGM4g8G4OnAUvirrGbEG3I8iCKOEWesTfmUudaKgTbt17d_TT-DGkom6iVxv2IxVaOYobmQ5rZi1zul4EHSyt2088azOXeS8uN-uzb-m07koU/s200/400x400cruttonsalad5.JPG" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Tomatoes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Telegraph cucumber</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/olives/iliada-kalamata-olives-370g-510x510/" target="_blank">ILIADA Kalamata Olives</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Stale ciabatta or french stick </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/olive-oil/750ml-2/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/vinegars/red-wine-vinegar-400x400/" target="_blank">Messino red wine vinegar</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">S & P</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 clove garlic crushed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh basil leaves to serve</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut tomatoes into quarters and place into a salad bowl. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the cucumber, cut lengthways, and remove the seeds with a teaspoon. Cut the cucumber into 1 cm slices and add to the tomatoes. Throw in a handful of olives and toss to mix.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a small pool of olive oil in a pan on medium high, and while it heats cut the stale bread roughly into 1cm cubes. Toss the cubes in the heated olive oil and fry until golden all over. Leave to cool then scatter them over the tomatoes, cucumber and olives.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix 4 TBLSPN olive oil, 1 TBLSPN red wine vinegar, pinch of salt, a few grounds of black pepper and garlic in a screw top jar, dress and toss through the salad. Leave to sit covered at room temperature for up to an hour (don't refrigerate)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Scatter with a few basil leaves to serve.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Delissimo!</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-91695480342713521022016-09-21T14:32:00.001+12:002016-09-21T14:33:36.077+12:00ROAST PUMPKIN, GREEN BEAN & HALLOUMI SALAD<span style="font-family: "arial" , "helvetica" , sans-serif;">A fabulous combination of flavours and so easy to make...lucky for me the Greek guy doesn't like pumpkin so when I make it I have it all to myself on his pork chop night (And not 'Greek' at all, but uses some ingredients you can find at our shop)</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU1LdlJOFcwsTdA3bYMuzRMwEHgCdO5U5RxZ8w76cfFc-w-eBP-6NNIpVJVW-GwFaNuMskFkCwBRiMtFZXfH2UK_Qp61SbRUjQRyvew0RQ-AMJeiwSUJZuhIa77rvE4M1IMRTCI6C6L1l/s1600/400x400haloumisalad2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU1LdlJOFcwsTdA3bYMuzRMwEHgCdO5U5RxZ8w76cfFc-w-eBP-6NNIpVJVW-GwFaNuMskFkCwBRiMtFZXfH2UK_Qp61SbRUjQRyvew0RQ-AMJeiwSUJZuhIa77rvE4M1IMRTCI6C6L1l/s200/400x400haloumisalad2.JPG" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 of a whole pumpkin</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh green beans - a good handful</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/olive-oil/750ml-2/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">S & P</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/cheese/axelos-halloumi-195gr3/" target="_blank">Halloumi </a> 195g</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/vinegars/blasamic-glaze-classic-250ml-510x510/" target="_blank">Kalamata Papadimitriou Balsamic Cream</a></span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Peel and de-seed pumpkin, cut into 1cm cubes, place in a roasting pan and drizzle all over with olive oil and season well with salt and ground black pepper. Toss to coat. Roast @ 180o C for </span><span style="font-family: "arial" , "helvetica" , sans-serif;">15 - 20 minutes, or until golden and cooked through. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Leave to cool.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile steam the green beans until cooked to your liking, drain and leave to cool also.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place cooked pumpkin and beans into a serving bowl.Cut the halloumi into fingers and fry in olive oil or coat in flour, egg and breadcrumbs and fry until golden.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange cooked halloumi on top of the pumpkin and beans, drizzle with more olive oil and a lovely swirl of the balsamic cream.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mm mmm</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-88586418144228870162016-09-06T10:52:00.000+12:002016-09-06T10:55:39.525+12:00LAMB BAKED WITH ORZO (YIOUVETSI)<span style="font-family: "arial" , "helvetica" , sans-serif;">Another one of the Greek guys recipes - absolute comfort food on a plate! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In Greece,a special clay pot called a yiouvetsi is used to make this dish, hence the name.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstYbWLLjZjSeOcqKYNLO2dm5NgJ6BQ6hVpZthvZ_YxReJk-QYFCEQXHhyphenhyphenuE6I6-24hoKXFl_T1WOmR484jrEXkQQczRg6wAdfgtt4rH1sG01xoqW07tSOZBOLKpNSAcrVeLUzNmkIlLEv/s1600/400x400+lamb+with+orzo.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhstYbWLLjZjSeOcqKYNLO2dm5NgJ6BQ6hVpZthvZ_YxReJk-QYFCEQXHhyphenhyphenuE6I6-24hoKXFl_T1WOmR484jrEXkQQczRg6wAdfgtt4rH1sG01xoqW07tSOZBOLKpNSAcrVeLUzNmkIlLEv/s200/400x400+lamb+with+orzo.png" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 kg lamb bbq/stewing chops,trimmed of fat and cut in half</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/olive-oil/" target="_blank">1/3 cup ILIADA Extra Virgin Olive Oil </a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 x 400g tinned tomatoes pureed </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup water</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">4 garlic cloves,crushed </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tspn sugar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">500g orzo</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup grated <a href="http://greekfoods.co.nz/cheese/attachment/308/" target="_blank">Kefalograviera</a> or Parmesan cheese</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat the oil in a large pan.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the meat and cook over medium heat, turning occasionally, for 8-10 minutes, until lightly browned all over.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the pureed tomatoes, 1 cup of water, garlic and sugar,season well with salt and lots of pepper. Cover and simmer on low heat for about 1 hour. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Scatter the uncooked orzo over the base of a large greased ovenproof dish. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place the pieces of lamb on top of the orzo. Add 3 cups boiling water to the tomato sauce, mix well and and pour over the lamb and orzo.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cover the dish with tin foil and bake at 180o C for 1 hour. Check from time to time and add more water if necessary if it starts to dry out. In the last 10 minutes of cooking time, remove the tinfoil and sprinkle all over with the grated cheese.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Return to the oven and bake, until cheese has melted. The liquid should almost have all been absorbed and the pasta al dente.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve with a simple salad like <a href="http://larainecooks.blogspot.co.nz/2016/08/lettuce-and-dill-salad-maroulosalata.html" target="_blank">maroulasalata</a>. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mm mmm, kali orexi!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">You can also use beef,pork or chicken instead of the lamb.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-19173509795819371292016-08-31T13:32:00.001+12:002016-08-31T13:34:56.385+12:00POOR MANS SUSHI<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">An ab fab friend of mine who I have known since kindergarten introduced this to me several years ago (Linda you know who you are x) and it became an absolute favourite of my daughters and I. Don't know why it is called Poor Mans Sushi, but we just call it PMS! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Luckily for me the night I made it recently, the Greek guy a. is off carbs, so no rice, b. hates raw fish, avocado and soy sauce...so I got to enjoy it all to myself with loads of leftovers for lunch the next day. (he had a pork chop and salad night - no surprises there)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook 1 cup sushi rice in the microwave with 1 ¾ cup cold water – cook on high for 10 minutes, stir about half way through.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Once it’s cooked, stir in about 5 - 6 tblspns of sushi vinegar and mix well. Leave to cool slightly. This amount of rice is enough to cover 3 sheets of nori.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Choose to use what you like from the following</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">•</span><span class="Apple-tab-span" style="font-family: "arial" , "helvetica" , sans-serif; white-space: pre;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">finely sliced fresh salmon or tuna</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•</span><span class="Apple-tab-span" style="font-family: "arial" , "helvetica" , sans-serif; white-space: pre;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">smoked salmon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>tinned tuna </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>shredded cooked chicken mixed with a little teriyaki sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>slices of avocado</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>thinly sliced red capsicum</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">• thinly sliced Lebanese cucumber (or telegraph)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>thinly sliced sticks of carrot</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>sushi mayonnaise (to die for)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJylydgnKtaHgf0XlYJr9KbXnFtaLrjMZ7MhoWSXWk0RR9CeRG0UOVCtUgqG0ipVY6lqrJ6Ny82Nkx3TJMpFKyzCsIXIQM9Zw6EPttWwYCxlDYz7FiPv2AIDsXnrsy0eMa5oPbZAeZMCU/s1600/400+x+400+sushi+ingredients.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJylydgnKtaHgf0XlYJr9KbXnFtaLrjMZ7MhoWSXWk0RR9CeRG0UOVCtUgqG0ipVY6lqrJ6Ny82Nkx3TJMpFKyzCsIXIQM9Zw6EPttWwYCxlDYz7FiPv2AIDsXnrsy0eMa5oPbZAeZMCU/s200/400+x+400+sushi+ingredients.JPG" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>pickled ginger</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>nori (seaweed sheets)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>soy sauce</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>wasabi</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">To assemble, place a third of the warm rice onto one seaweed sheet and spread it out with the back of a spoon. Place your fish or chicken in a line about one third of the way up the sheet, top with any of the vegetables, then a generous amount of the mayo. Roll up as firmly as you can, cut in half or smaller if you like, dip in sauces and enjoy.</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-32838215610650835872016-08-30T12:13:00.000+12:002016-08-30T12:13:20.738+12:00FALAFEL<span style="font-family: Arial, Helvetica, sans-serif;">A delicious vegetarian meal I love to make! But you just have to think ahead a day or two in order have time to soak the chickpeas. It is definitely worth the effort - canned chick peas just don't turn out the same for me! Serve with <a href="http://larainecooks.blogspot.co.nz/2016/08/tzatziki-pronounced-ja-jee-ki.html" target="_blank">tzatziki</a>, tahini, fresh tomatoes and coriander</span><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIbhDul_78j3TY0_BeFXulu1MG_25FOL1sPU_WpzvqQtga984mvdrPequy2ZBave5VBn6hxxDgqo6IkYs9V1eP827M0LAc0vCUaX7MZcE6RjY66rQjfQWMSuwYGLtdxd55mTtv7_8qhdz/s1600/400+x+400+Falafel+.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIbhDul_78j3TY0_BeFXulu1MG_25FOL1sPU_WpzvqQtga984mvdrPequy2ZBave5VBn6hxxDgqo6IkYs9V1eP827M0LAc0vCUaX7MZcE6RjY66rQjfQWMSuwYGLtdxd55mTtv7_8qhdz/s200/400+x+400+Falafel+.JPG" width="200" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500g dried chickpeas</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x red onion finely diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 - 3 cloves garlic crushed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">a few grinds of black pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn cumin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">good pinch red pepper flakes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup parsley finely chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">approx 1/4 cup plain flour</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Soak chickpeas overnight in cold water. Drain and add to a saucepan with some fresh water, bring to boil, reduce heat and simmer for 1 - 2 hours until they are easy to mash with your fingers. Drain.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Throw everything except the flour into a food processor and pulse until chunky (not pureed) Transfer to a large bowl and gradually add the flour, mixing with your hands, to form a firm dough. Wrap the dough in greaseproof paper and leave in fridge for about an hour (it is worthwhile doing this otherwise the falafel patties can fall apart when you fry them)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Make walnut sized balls of the dough, flatten slightly in your hands and fry in a small pool of preheated<a href="http://greekfoods.co.nz/olive-oil/" target="_blank"> ILIADA Extra Virgin Olive Oil</a> on medium/high heat until golden - about 3 minutes each side...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Delish</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-34534482278274413652016-08-24T13:58:00.000+12:002016-08-24T13:58:50.347+12:00FRIED HALLOUMI<span style="font-family: "arial" , "helvetica" , sans-serif;">Absolutely loving this at the moment - but who can seriously resist fried cheese? Serve on a bed of salad leaves and you won't feel so guilty...</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj-kY488EuFAiz9XpGuomNKWMUHQtJW5Caz_-HKGh5bEVg_c2lle2CltAgLNphPqe57uYtyZBUoeprmQAGhflsA5RK11mGer4bvi0jLzl7ZNgMHtYRQ0OKmFoBPCOp5D06ONeahkyc3XA/s1600/400+x+400+Halloumi.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwj-kY488EuFAiz9XpGuomNKWMUHQtJW5Caz_-HKGh5bEVg_c2lle2CltAgLNphPqe57uYtyZBUoeprmQAGhflsA5RK11mGer4bvi0jLzl7ZNgMHtYRQ0OKmFoBPCOp5D06ONeahkyc3XA/s200/400+x+400+Halloumi.JPG" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/cheese/axelos-halloumi-195gr3/" target="_blank"><span id="goog_772422217"></span>195g Axelos Halloumi</a><span id="goog_772422218"></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 x beaten egg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">panko breadcrumbs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://greekfoods.co.nz/olive-oil/" target="_blank">ILIADA Extra Virgin Olive Oil</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">fresh mint and lemon to serve</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the Halloumi into 'fingers', cover with a fine dusting of flour, dip in egg then roll in the breadcrumbs.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a small pool of olive oil to medium high heat and fry the fingers a couple of minutes each side until golden and crispy.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Best served on a bed of salad leaves with chopped fresh mint and a squeeze of lemon.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Delissimo</span><br />
<div>
<br /></div>
Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-58314195286739973722016-08-24T10:08:00.000+12:002016-08-24T10:08:54.040+12:00TZATZIKI (pronounced ja-jee-ki)<br />
<span style="font-family: Arial, Helvetica, sans-serif;">This is one of the most popular dips in Greece! Of course in Greece they don't need to strain the yoghurt because theirs is the 'real deal' - not like some watery versions we get in the supermarkets here in NZ. By straining the watery liquid out of the yoghurt, the end result is thicker and more like the traditional Greek tzatziki. Mm mmm</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNxBCLLp7rYLS-h-mshi8sZjX2bI1i9AOB51dhsNfxiOiLW1uHXSrCHxnAtHlmrEP7P9wTiri3VsQzcPcBnVkuQ5M224XRR_3-hwNQiLFGuIrhhXSvhDW8KzOBp0ybBBZ1QMsG_FGtCqw/s1600/400+x+400+Tzatziki.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNxBCLLp7rYLS-h-mshi8sZjX2bI1i9AOB51dhsNfxiOiLW1uHXSrCHxnAtHlmrEP7P9wTiri3VsQzcPcBnVkuQ5M224XRR_3-hwNQiLFGuIrhhXSvhDW8KzOBp0ybBBZ1QMsG_FGtCqw/s200/400+x+400+Tzatziki.jpeg" width="200" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500g Greek style yoghurt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x grated unpeeled telegraph cucumber</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic crushed (or more if you like it quite garlicky)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tspn salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 - 4 tblspn<a href="http://greekfoods.co.nz/olive-oil/" target="_blank"> ILIADA Extra Virgin Olive Oil</a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x tblspn finely chopped fresh dill </span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Strain the yoghurt through a clean tea towel in a sieve for about an hour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Trim the ends off the cucumber and grate, lightly squeezing any excess water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Then place all ingredients in a bowl and mix thoroughly. Refrigerate for a while before serving to allow the flavours to develop.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serve with an extra sprinkle of fresh dill and some drops of olive oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fabulous with souvlaki,<a href="http://larainecooks.blogspot.co.nz/2016/08/keftedakia-little-meat-balls.html" target="_blank"> </a></span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://larainecooks.blogspot.co.nz/2016/08/keftedakia-little-meat-balls.html" target="_blank">keftedakia</a>, </span><span style="font-family: Arial, Helvetica, sans-serif;">roast lamb, pork chops, barbecued calamari, as a dip or just by the spoonful...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kali Orexi!!!</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com3tag:blogger.com,1999:blog-4259549306689986467.post-40417403041972122032016-08-19T14:00:00.000+12:002016-08-22T09:27:20.846+12:00LETTUCE & DILL SALAD - MAROULOSALATA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8AWNmvCs_jFT69YTrGxoWeLwObfftIImiBAg4VhfU1uILgQlTOXWK891fK9-b8KqZHELIGE8bZaaXDELm2XqCTiDtjZc4ZYunq2GE-pV6ubcGd2gEbmBXh8WoHu2OFxW0AkST-lwwux4/s1600/400x40+maroulosalata.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8AWNmvCs_jFT69YTrGxoWeLwObfftIImiBAg4VhfU1uILgQlTOXWK891fK9-b8KqZHELIGE8bZaaXDELm2XqCTiDtjZc4ZYunq2GE-pV6ubcGd2gEbmBXh8WoHu2OFxW0AkST-lwwux4/s200/400x40+maroulosalata.png" width="200" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">An unbelieveably simple green salad that the Greek guy introduced to me - it is fabulous served alongside practically anything! (And I thought they only eat <a href="http://larainecooks.blogspot.co.nz/2016/08/greek-salad_0.html" target="_blank">Greek salad</a>!!!)</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large romaine or cos lettuce</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 - 4 spring onions, finely chopped </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tblspns finely chopped fresh dill</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">oil lemon dressing </span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Wash lettuce after removing outer leaves. Cut remaining lettuce into very thin strips and place into a salad bowl along with the spring onions and dill. Toss to combine. Refrigerate until ready to serve and just before serving pour the dressing over and toss gently.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #274e13; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Oil lemon dressing - Ladolemono</span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tblspn <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">Iliada Extra Virgin Olive Oil </a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tblspn lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">S & P</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Put all ingredients into a screw-top jar, fasten lid and shake until thoroughly blended</span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-60298616933274987372016-08-18T14:35:00.000+12:002016-08-19T14:37:35.365+12:00GROUND MEAT SAUCE - SALTSA ME KIMA<h4>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">(Greek version of 'Bolognese' Sauce or as my family calls it 'Spag Bol!)</span></h4>
<div>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Incredibly easy - no dried herbs or anything out of the ordinary - the real flavour comes with the good quality Extra Virgin Olive Oil, lots of pepper and the time spent simmering to reduce the sauce.</span><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHumeNFFHhVk81MeyFveWQnGWc8f0dIsoFNWERk0b1ymhv5Wav6MYcPXJOWVN4-d09ZAkLk3_HVrnjYOT_qBD9C8AlQ1JnJm_7wv4t7I8PcW20kSHEkoLmLNnK5di5jzB6UMSe9PTA6bXR/s1600/400x400+makaronia+me+kima.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHumeNFFHhVk81MeyFveWQnGWc8f0dIsoFNWERk0b1ymhv5Wav6MYcPXJOWVN4-d09ZAkLk3_HVrnjYOT_qBD9C8AlQ1JnJm_7wv4t7I8PcW20kSHEkoLmLNnK5di5jzB6UMSe9PTA6bXR/s200/400x400+makaronia+me+kima.png" width="200" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 - 1/3 cup<a href="http://greekfoods.co.nz/olive-oil/" target="_blank"> ILIADA extra virgin olive oil</a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x red onion, finely chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove, minced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500g beef mince</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x 400g tin chopped tomatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">pinch of sugar </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 x tblspn <a href="http://greekfoods.co.nz/vinegars/red-wine-vinegar-400x400/" target="_blank">Messino Red Wine vinegar</a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt and a lot of pepper </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">finely chopped parsley to serve</span></li>
</ul>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat the oil in a large pan and add the onion and garlic and stir over low heat until softened, for about 5 minutes.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the mince, increase the heat to medium high and cook, breaking up the meat with a fork, for about 15 minutes. Add the tomatoes, sugar, vinegar, salt and pepper and stir well, cover and reduce the heat. Simmer, stirring occasionally for about </span><span style="font-family: Arial, Helvetica, sans-serif;">1 hour. Remove the lid for the last 10 minutes and simmer to allow the sauce to reduce even further.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Belissimo served with spaghetti, sprinkled with chopped fresh Italian parsley and some Italian parmesan or Greek <a href="http://greekfoods.co.nz/cheese/attachment/308/" target="_blank">Kefalograviera!</a></span>Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-85905394834500568172016-08-14T11:04:00.001+12:002016-08-14T12:50:48.042+12:00STIFADO<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">I
was looking at an old recipe book of mine and found a recipe for Stifado which
I had made for dinner for my sisters 24<sup>th</sup> birthday in 1980!!!</span></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">Little
did I know it was Greek! I was 18 years old at the time, flatting and obviously
experimenting with new recipes then.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">I
remember those flatting days well – the stock standard meal my flatmates and I
prepared if we were having friends over was lasagne, coleslaw and garlic bread!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">My
recipe for Stifado from then used BUTTER to fry the meat in (horror of all
horrors – no <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">OLIVE OIL</a>???) I guess we didn’t use much olive oil in NZ in those
days…so I have changed the recipe to use <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">olive oil</a> instead!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">1 kg stewing steak cut roughly
into 2 cm chunks (I use gravy beef)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">salt and pepper</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">¼ cup <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">ILIADA Extra VirginOlive Oil</a></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3s1orufsYJmsXjoGLwpQ4YZjEamfd8GXeVetyfd1Se2GOL3CVpKiRiZHGIRP-MfmdLWHdLqpBtmKWb5_QfarJXMkHj1K1VbvhI3xvR8ffiJvexxqpLbZCbKoTLKCxBGyeNP2Pnxt4yr0/s1600/400x400+stifado.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3s1orufsYJmsXjoGLwpQ4YZjEamfd8GXeVetyfd1Se2GOL3CVpKiRiZHGIRP-MfmdLWHdLqpBtmKWb5_QfarJXMkHj1K1VbvhI3xvR8ffiJvexxqpLbZCbKoTLKCxBGyeNP2Pnxt4yr0/s200/400x400+stifado.png" width="200" /></a><span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">½ cup red wine</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">1 tblspn <a href="http://greekfoods.co.nz/vinegars/" target="_blank">Messino red winevinegar</a></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">100g tin tomato paste</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">1 tblspn brown sugar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">250ml beef stock</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">1 x large clove garlic
crushed</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">9 x small onions (pickling
onions)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">2 x bay leaves</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">½ cinnamon stick</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: "symbol"; mso-ansi-language: EN-AU; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "arial"; mso-ansi-language: EN-AU;">4 x cloves</span></div>
<div class="MsoListParagraphCxSpLast">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">Heat
the <a href="http://greekfoods.co.nz/olive-oil/" target="_blank">olive oil</a> to a medium/high heat in a heavy based pan. Season steak with the
salt and pepper and fry in batches until browned. Put the steak to one side.
Add the wine, vinegar, tomato paste, brown sugar, beef stock and garlic to the
pan and stir to combine. Return the meat to the pan and give everything a good
mix.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">Place
the peeled onions on top, add the bay leaves, cinnamon stick and cloves, give
it all a wee mix, cover with a lid and bake @ 150oC for 2 – 2/12 hours until
meat is tender.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">Remove
the cinnamon stick and bay leaves and serve with a robust pasta such as
tagliatelle or parpadelle.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial"; mso-ansi-language: EN-AU;">Buon
appetito!!! </span></div>
Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0tag:blogger.com,1999:blog-4259549306689986467.post-83588019167174242612016-08-13T12:37:00.000+12:002016-08-14T13:30:20.473+12:00CARROT CAKE WITH CREAM CHEESE ICING<style>
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<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">In my early
twenties when I worked in a bank, one of the girls in the office decided to start
a ‘recipe tree’, where we each chose 5 friends to send one of our own recipes
to, and those 5 friends would send one back, so we each ended up with 5 new recipes
to try.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">This carrot cake recipe
that a friend sent me ended up becoming one of those ‘no fail’ recipes that I
have made many times over the years…</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNH8jRLPnvxx3cHeKoi80EzvBG_WU7sEIfi4SVrvA8tgvRkrx5bKScdglL5_PXuVgGhzAD0ASD5L6-v1FHZJ_h6_c1txsDgKdPQHIO3mVXsaDN3H5_eBfLD_dACixuqD3Y4Sfd5d8F_QL/s1600/carrot+cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNH8jRLPnvxx3cHeKoi80EzvBG_WU7sEIfi4SVrvA8tgvRkrx5bKScdglL5_PXuVgGhzAD0ASD5L6-v1FHZJ_h6_c1txsDgKdPQHIO3mVXsaDN3H5_eBfLD_dACixuqD3Y4Sfd5d8F_QL/s200/carrot+cake.jpg" width="200" /></a><span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">1 cup
wholemeal four</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">1 cup
plain white flour</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">2
tspns baking soda</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">2
cups raw sugar</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">¼ tsp
salt</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">2
tspns cinnamon</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">1 cup
salad oil</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">4
beaten eggs</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">3
cups grated carrot</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">Sift dry
ingredients into a large bowl. Add oil and beaten eggs, stir then add grated
carrot and mix thoroughly.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">Lightly grease
and flour a 22cm ring tin and pour in the mixture.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">Bake 180oC for 50
– 60 minutes until cooked through.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">When cool, ice
with cream cheese icing and decorate with grated lemon rind and walnuts. Mm mmm…</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">CREAM CHEESE
ICING</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">100g
cream cheese</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">2
tblspns softened butter</span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">1
tspn lemon juice</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<span lang="EN-US" style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-family: "arial";">1 – 1
½ cups icing sugar</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "arial";">Mix cream cheese
and butter until well combined, add lemon juice, sift in the icing sugar so
there are no lumps and stir. Add a few drops of boiling water from the jug and
more icing sugar if necessary until it reaches a nice smooth and thick
consistency.</span></div>
Larainehttp://www.blogger.com/profile/01886550425408406643noreply@blogger.com0