tag:blogger.com,1999:blog-50067103023648053142024-03-06T02:43:29.575+00:00The Tiny Marmalade Co.Ramblings, cooking and jam.The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-5006710302364805314.post-51104786403193411472017-04-28T09:00:00.000+01:002017-04-28T09:00:03.465+01:00Spanish Rice Pudding<div style="text-align: justify;">
Only a few weeks to go until we meet the new member of our family. I honestly cannot wait.</div>
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Literally.</div>
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I'm suffering from all the usual end of pregnancy discomfort, which is keeping me a bit grumpy at times. None of my clothes fit now, not even my pregnancy clothes, and mundane activities such as eating, sleeping or breathing have become a real struggle. I am tired and ridiculously hormonal. Crying on almost a daily basis about stuff which generally hasn't bothered me at all. And have aching rubs and heartburn. Have to pee at least 4 times during the night. And I need a haircut but can't be bothered to roll to the hairdresser.</div>
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Not to mention the piles. <br />
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<a name='more'></a>So where is my hyperactive old me, I don't know anymore. I am now to be found either sleeping, crying, moaning, eating or expelling wind.</div>
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I'm barely leaving the house now due to the pain in my hips stopping me from walking. I just sit on the sofa and glare at the people around me or demand snacks. In fact I may ban people from coming into the house unless they bring food.</div>
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Fat, achy, tired, miserable and hungry. I'm a ray of sunshine, aren't I!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOlUfPIQUPkm5zCIqhbtGyQqgsL2UxJjDET4ZZ-E54IipcU78wWvURNa_lDVODEybT5fW6QMPgncJQBY886ashOu6zsmNhQBMLVnd_jAZzaHFDPNVcPMGkvJSy0wbFIfe9zJkSMfL8Q/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOlUfPIQUPkm5zCIqhbtGyQqgsL2UxJjDET4ZZ-E54IipcU78wWvURNa_lDVODEybT5fW6QMPgncJQBY886ashOu6zsmNhQBMLVnd_jAZzaHFDPNVcPMGkvJSy0wbFIfe9zJkSMfL8Q/s640/4.jpg" width="640" /></a></div>
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So as the due date approaches, I'll be lowering down the number of posts I publish, from once a week to once a month. </div>
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Once the baby is here, I'll take a break for a couple of months until life gets back to normal. If ever.</div>
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So this week's recipe is not something I planned. It is a direct consequence of having severe baby brain which made me buy five 4 pints milk bottles just for 3 people and rice to feed the whole neighborhood. </div>
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<b><u>WHAT YOU NEED</u></b></div>
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2 Cup Pudding Rice</div>
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2 Cinnamon sticks</div>
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Zest from 2 lemons</div>
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2 Whole Cloves</div>
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1.5 Pint Whole Milk</div>
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1 Cup Sugar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2d7C0Zji81-iur4wBprjaqB07NmJNChjV6k2uKagA60m6p6ZjBq0ippaaSbp-CFGeq6exCrYlLH6_bG2PPO1sR8RESVytYaraGM7tB3MFeQws3jltXNycYBg6kHvHUVAZX2nBIH14bw/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2d7C0Zji81-iur4wBprjaqB07NmJNChjV6k2uKagA60m6p6ZjBq0ippaaSbp-CFGeq6exCrYlLH6_bG2PPO1sR8RESVytYaraGM7tB3MFeQws3jltXNycYBg6kHvHUVAZX2nBIH14bw/s640/2.jpg" width="640" /></a></div>
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<b><u>WHAT YOU DO</u></b></div>
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Soak the rice, cinnamon sticks and whole cloves in the milk in a heavy saucepan for 1 hour.</div>
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After soaking, bring the rice mixture to a boil on high heat, uncovered. Add the sugar and lemon zest. When it starts to boil, lower the heat to medium and cook stirring carefully, until desired consistency, about 25 to 35 minutes. Be aware that as the rice cools it thickens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tAc3-4TrT1LdlS9poU2To_pbErghS81-eNp6SPqIFd-aC9yubbsO5bAU6Hncb5rN_LqfF_FkOKxnTAoaKF04rruf3t4GX_zUaut3q4k0cBhDwE4wOeayPKB5AT6hvf4E2B-JKGhoKQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tAc3-4TrT1LdlS9poU2To_pbErghS81-eNp6SPqIFd-aC9yubbsO5bAU6Hncb5rN_LqfF_FkOKxnTAoaKF04rruf3t4GX_zUaut3q4k0cBhDwE4wOeayPKB5AT6hvf4E2B-JKGhoKQ/s640/1.jpg" width="640" /></a></div>
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Transfer the rice pudding into individual ramekins and dust the top with ground cinnamon.</div>
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Leave it to cool, then store it in the fridge – to prevent a skin forming, cover the ramekins with clingfilm. The rice pudding should be left for at least three hours, ideally 24 hours, before serving.<br />
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-2345667072434393562017-04-07T09:00:00.000+01:002017-04-07T09:00:42.277+01:00Kiwi Chia Pudding<div style="text-align: justify;">
It's finally happened.</div>
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After 2 years at preeschool and 3 at school, we finally have experienced the joys of head lice. The day I discovered that my eldest's head was covered in nasty eggs, I was really tempted to burn the bedclothes and towels and disinfect the entire house.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmik-TOX4D7eGTMikGdyJWtF9VtGuRKLFhaIT1Mvy7IQk1KJ0ljZCv0b4mnss60MhrG3uKKl-K963WvBlv2RXoJpqRpPinuhikGtHaxELGoas8Tl0m6PXQA27iR-glurp3E-usuVFZg/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmik-TOX4D7eGTMikGdyJWtF9VtGuRKLFhaIT1Mvy7IQk1KJ0ljZCv0b4mnss60MhrG3uKKl-K963WvBlv2RXoJpqRpPinuhikGtHaxELGoas8Tl0m6PXQA27iR-glurp3E-usuVFZg/s640/5.jpg" width="640" /></a></div>
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Now, after combing him, and myself, and my husband, and my youngest one for over a week, I am tempted to say we've finally won the battle.<br />
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However, there is something I've been thinking about quite a lot - nit etiquette. Am I supposed to tell everybody I meet? "Hey, nice to meet you. By the way, I'd keep the distances". Feel like a social pariah already.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeALR_Z3WWFZ5pWCoR8kf3UJ4yKOO0_o_vYDrFVXa1rBLT-43oCtOz6Atjoai_5sF4UK8dkDe3uYO9Z5Q7P66MPF6ctDro1WAdJ6MWC90m8HSdW880xo1t7cfiAOVVzKP-C-NQK2YBg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeALR_Z3WWFZ5pWCoR8kf3UJ4yKOO0_o_vYDrFVXa1rBLT-43oCtOz6Atjoai_5sF4UK8dkDe3uYO9Z5Q7P66MPF6ctDro1WAdJ6MWC90m8HSdW880xo1t7cfiAOVVzKP-C-NQK2YBg/s640/3.jpg" width="640" /></a></div>
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With all the combing, I have not had a lot of time to cook, so I've ended up thinking on recipes I could do in advance and use as needed. As this Kiwi Chia Pudding, which is made with almond milk, kiwi fruit and honey. It is a great option for a healthy breakfast or a snack in the afternoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-XL0uIwWkG5H4crnSjDOiN6KiRcTgG1WWnO54ScUIgTk0laXRoNMSIp17XeiiGZwKaFOx6qiaN5OnPALpuySeUTBkau6kSCJhMQ2Pq57SrnR72fMCVXu2ZeJoTDfuPn7HPCrdH7TGg/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-XL0uIwWkG5H4crnSjDOiN6KiRcTgG1WWnO54ScUIgTk0laXRoNMSIp17XeiiGZwKaFOx6qiaN5OnPALpuySeUTBkau6kSCJhMQ2Pq57SrnR72fMCVXu2ZeJoTDfuPn7HPCrdH7TGg/s640/6.jpg" width="640" /></a></div>
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<b><u>WHAT YOU NEED</u></b></div>
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3tbsp chia seeds</div>
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1cup Almond Milk</div>
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2tbsp Honey</div>
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1tsp Vanilla Seeds</div>
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3 Kiwis </div>
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Berries to top<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBlZQhKz5550VC7PIb3e8we0D-EJyIrhym4la2EGL-5FFO95s077YTPKqzxko38SZwTEom8gAuaYt08WMuuRAnxlr53XX4UYR3fJXkS01WQjje3fd2U7xmFI7bjH_D3DOcGzEsSS69A/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBlZQhKz5550VC7PIb3e8we0D-EJyIrhym4la2EGL-5FFO95s077YTPKqzxko38SZwTEom8gAuaYt08WMuuRAnxlr53XX4UYR3fJXkS01WQjje3fd2U7xmFI7bjH_D3DOcGzEsSS69A/s640/1.jpg" width="640" /></a></div>
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<b><u>WHAT YOU DO</u></b></div>
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In a medium bowl, combine the chia seeds and almond milk together and stir very well to avoid any chunks.<br />
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Add the honey and vanilla seeds and mix thoroughly. Cover the bowl with cling film and refrigerate for about 4-5 hours.</div>
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When the pudding is ready to be served, puree the kiwi in a food processor and mix with the chia seeds together.</div>
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Pour the chia pudding onto small cups and top the with fresh kiwi and dried or fresh berries.<br />
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com1tag:blogger.com,1999:blog-5006710302364805314.post-50615176395066887512017-03-31T09:00:00.000+01:002017-03-31T09:00:14.990+01:00Orange & Carrot Muffins<div style="text-align: justify;">
I really like Easter. </div>
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New flowers and things sprouting, busy birds nesting and gathering food, the feeling of spring and summer in the air. Easter signals new beginnings.</div>
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At Easter, the days are lighter and longer, the weather is (generally!) better and there are daffodils and other spring flowers everywhere. Light makes everyone more cheerful!</div>
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So, here it is my "things I love about Easter" list:</div>
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<li style="text-align: justify;">Endless time to spend with the family.</li>
<li style="text-align: justify;">Baking with the boys.</li>
<li style="text-align: justify;">No excuses for eating chocolate.</li>
<li style="text-align: justify;">Treasure hunts.</li>
<li style="text-align: justify;">Long walks admiring the local wildlife.</li>
<li style="text-align: justify;">Easter barbecue! </li>
<li style="text-align: justify;">Lots of nice fresh seasonal fruit and vegetables to enjoy.</li>
<li style="text-align: justify;">Chicks and lambs. I don’t think I need say any more.</li>
<li style="text-align: justify;">A good spring cleaning!</li>
<li style="text-align: justify;">First trip to the beach of the year.</li>
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And finally, and although not being a religious person, to me Easter is a season of forgiveness, a time for happiness and trying to be better persons.</div>
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May you feel the hope of new beginnings, love and happiness during this joyful Easter holiday.</div>
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Happy Easter everyone!</div>
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<b><u>WHAT YOU NEED</u></b></div>
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<i>For the muffins</i></div>
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220ml Double Cream</div>
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200ml Sunflower Oil</div>
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250gr Golden Sugar</div>
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450gr Self Raising Brown Flour</div>
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4 Free Range Eggs</div>
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Zest of 2 Oranges</div>
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Juice of 1 and half Orange</div>
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4 Carrots, grated</div>
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Chocolate Easter Eggs</div>
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<i>For the frosting</i></div>
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300g Icing Sugar, sifted</div>
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50g Uunsalted Butter, at room temperature</div>
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125g Cream Cheese, cold</div>
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Juice of 1/2 Orange</div>
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<b><u>WHAT YOU DO</u></b></div>
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Preheat the oven to 180C.</div>
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In a deep bowl, mix the double cream with the eggs and sugar. Add the orange juice and oil and mix until well combined.</div>
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Fold the flour into the mixture, add the carrot and orange zest and mix gently to a lumpy batter.</div>
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Divide the mixture between the muffin cases, top with a couple of chocolate eggs and bake at the top of the oven for 25-30 minutes until well risen and golden brown. Remove muffins from tin and cool on a wire rack.</div>
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To prepare the frosting, mix the icing sugar and butter together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed. <b><u>Tip</u></b>: cover the bowl with a kitchen towel not to end up with a white kitchen covered in sugar!</div>
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Add the cream cheese and orange juice in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. </div>
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Spoon or pipe the cream cheese frosting on top of the muffins.</div>
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Decorate with chocolate eggs, orange zest or small fondant carrots!</div>
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Eat and of course, enjoy!</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com1tag:blogger.com,1999:blog-5006710302364805314.post-7110068032609636682017-03-24T09:00:00.000+00:002017-03-24T09:00:07.953+00:00Cachopo or Filled Breaded Steak<div style="text-align: justify;">
So.... Spring is supposed to be here. And I'm supposed to be enjoying the last months of my pregnancy in the sunshine, organising picnics and frolicking.</div>
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Instead, I started with a lovely tonsillitis that has ended up with a nasty chest infection.</div>
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Exactly what I needed. So now, instead of sleeping 3 or 4 hours per night, I'm struggling with a blocked nose and terrible cough as soon as I try to lay in bed.</div>
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Over the last two weeks the coughing has been so bad that I almost wee myself just to add to the misery. Oh the beauty of pregnancy!</div>
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Oh gosh, you are going to start thinking I'm a moaner.... and I promise I'm not! Just feeling really fed up of not being able to breathe at the moment.</div>
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Just to feel a bit better, this week I've prepared something that I've been wanting to cook for ages! It is a typical Spanish dish made up of two large beef steaks filled with serrano ham and cheese, although some recipes also include peppers, mushrooms and other ingredients. It’s eaten fried after being breaded in egg.</div>
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It is quite easy to prepare and really comforting too!</div>
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<b><u>WHAT YOU NEED</u></b></div>
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4 Beef Frying Steaks</div>
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2 Cheese Slices (any cheese of your choice: blue, cheddar, Manchego, etc.)</div>
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4 Serrano Ham Slices</div>
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150gr Fine Breadcrumbs or Panko</div>
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2 Free Range Eggs</div>
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Olive Oil</div>
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Salt</div>
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Pepper</div>
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Herbs of your choice</div>
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<u><b>WHAT YOU DO</b></u></div>
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Season the fillets with chopped herbs, salt and pepper.</div>
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Put the steaks in a chopping table, cover with cling film and with the help of a rolling pin, flatten the steaks as much as you can, one at time.</div>
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Put 2 slices of Serrano ham and 1 slice of cheese on top of one steak and cover with another steak. Make sure that the stuffing does not get out of the fillets.</div>
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Beat the eggs with a little salt on a deep plate. Put the breadcrumbs in another plate. Careful not to disassemble it, cover the cachopo in egg and then dip in breadcrumbs. The cachopo must be well covered in breadcrumbs.</div>
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Place a pan over medium heat and pour plenty of oil for frying. When the oil is hot, put the cachopo in for 6 minutes on each side over medium heat.</div>
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When the cachopo is fried, remove it from the pan and put it on a tray with paper towels to remove excess oil.. Leave for a few minutes before serving.</div>
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Serve hot with chips and salad.</div>
The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com1tag:blogger.com,1999:blog-5006710302364805314.post-24595851706915058902017-03-17T09:00:00.000+00:002017-03-17T09:00:21.809+00:00Pistachio & Matcha CheesecakeThis week I feel in a huge need of cake. Specifically cheese cake. I really cant get enough of the stuff.<br />
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I've been sampling cheesecake from every single bakery I've found. No kidding!<br />
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Oh my gosh, I really need to stop!!<br />
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On Wednesday, I woke up at 2.30am after being tossing and turning as if I were trying to heave a sack of potatoes from side to side of the bed for hours. I finally decided to get up for a wee which ended up being a major pillow moving event.<br />
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And well... there I was, wide awake and... what could I do?<br />
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Over the last few weeks I've been awake most of the night, contemplating whether or not I should gloss the wood on the stairs after cleaning the kitchen cupboards and tiding up our DVDs in alphabetic order.<br />
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So on Wednesday I decided to bake a cake. A big one. Just for a change. At 3am.<br />
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Not sure how long I can function on 2 hours sleep a night before seriously losing the plot. But as long as I have cake.... I'll be fine.<br />
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<b><u>WHAT YOU NEED</u></b><br />
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<i>For the cake</i><br />
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20gr Matcha Tea<br />
4 Free Range Eggs<br />
200gr Soft Cheese<br />
2 Apples<br />
100gr Sugar<br />
50gr Ground Almonds<br />
1tbsp Baking Powder<br />
100gr Pistachios<br />
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<i>For the cheese frosting</i><br />
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300gr Icing Sugar<br />
50g Unsalted Butter, at room temperature<br />
125g Cream Cheese, cold<br />
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<b><u>WHAT YOU DO</u></b><br />
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Pre heat the oven to 170C.<br />
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Mix the eggs with the sugar and the soft cheese until well combined. Add the ground almonds, baking powder and matcha tea. Mix again. Finally add the apples finally chopped and the pistachios.<br />
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Pour the mix onto a cake tin, cover with tin foil and bake in the oven for around 45 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijim2ANJWlKpN4jF77XvEZ7EgWUxpCHSaon7Y6iKiIFPeBTmeLbSKV5YO2y_UJ7ASiDgUwJy-Tvrk3z8bq_BsOBqsWz_eNT1tgS03Fbii_Zj7q-BudK10tz3_k0lhXDyviUw1Xxm8jfQ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijim2ANJWlKpN4jF77XvEZ7EgWUxpCHSaon7Y6iKiIFPeBTmeLbSKV5YO2y_UJ7ASiDgUwJy-Tvrk3z8bq_BsOBqsWz_eNT1tgS03Fbii_Zj7q-BudK10tz3_k0lhXDyviUw1Xxm8jfQ/s640/2.jpg" width="640" /></a></div>
<br />
Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool inside.<br />
<br />
Then remove the cake from the oven and let cool completely before removing from the tin.<br />
<br />
In the meantime, you can prepare the frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the icing sugar a cup at a time until smooth and creamy.<br />
<br />
Finally, spread the cheese frosting and decorate with sliced apple and pistachios.<br />
<br />
Keep in the fridge for up to 3 days.<br />
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com2tag:blogger.com,1999:blog-5006710302364805314.post-10908029860267536192017-03-10T09:00:00.000+00:002017-03-10T09:00:25.382+00:00Super Moist Nutella Banana PieHappy Birthday to my better half!!<br />
<br />
Today is a very special day. My dearest husband is turning 37.<br />
<br />
We have been really busy since October last year. But today we pause to celebrate you. Your birth. Your journey. Your life.<br />
<br />
You are probably one of the best people I know. If not the best one. While you’re not the most punctual, organised or ambitious, you are overall one of the greatest humans on this planet. And I don’t think I’ve said that to you enough times.<br />
<br />
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There aren’t many people in this world that can get along with anyone. You are one of the rare exceptions. Your soul is so pure and bright that you can find beauty in almost everything. You are quick to forgive and great at solving problems.<br />
<br />
Also, you are quite honestly one of the best dads I’ve ever seen. And definitely, the best husband I could have dreamed of. You are caring, affectionate, empathetic. You always put the other's first.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VCIdjz7iS7V9NbE8MgOs968NuMdPTKYOA2DUulftAEU0Nb_DgezJQ13KgbFxQxTkY60jmWOAhc_ZPK5NlXSKAvZyGtzibGVi-C6NJ0Wm3bpgjC9wUpBaxsyphYDCvLBfiW_xIjbd5g/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VCIdjz7iS7V9NbE8MgOs968NuMdPTKYOA2DUulftAEU0Nb_DgezJQ13KgbFxQxTkY60jmWOAhc_ZPK5NlXSKAvZyGtzibGVi-C6NJ0Wm3bpgjC9wUpBaxsyphYDCvLBfiW_xIjbd5g/s640/5.jpg" width="640" /></a></div>
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You always see the positive in both life situations and in people. You always give people ‘the benefit of the doubt.’ And your ‘glass’ is always half full.<br />
<br />
You are definitely a person anyone would feel proud of.<br />
<br />
Words can never describe how lucky I am to have you in my life and especially to be by my side. You are my source of my happiness and we have made so many incredible memories together.<br />
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<br />
Happy happy birthday to you. For many more to come.<br />
<br />
Love you.<br />
<br />
Paloma xxx<br />
<br />
<br />
<br />
<b><u>WHAT YOU NEED</u></b><br />
<br />
4/5 Ripened Bananas<br />
5 Free Range Eggs<br />
1 Shortcrust Pastry Sheet<br />
1 Plain Yogurt<br />
150gr Nutella or any other Chocolate Spread<br />
50gr Butter<br />
80gr Golden Sugar<br />
1/2 Cup Spirit (Rum, Gin, any of your choice)<br />
150gr Flaked Almonds<br />
Glaze Cherries to decorate<br />
<br />
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<br />
<br />
<b><u>WHAT YOU DO</u></b><br />
<br />
Preheat your oven to 180C.<br />
<br />
Melt the butter in a big pan and add the bananas cut in big chunks. Add the sugar and cook for around 10 minutes until the bananas until golden brown. Add the spirit and reduce until all alcohol evaporates.<br />
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<br />
Mix the eggs, yogurt and Nutella. Add the cooked banana.<br />
<br />
Unroll the pastry and put it in an oven proof dish. Carefully trim off the excess pastry using a small sharp knife. Line pastry with baking paper and add baking beans to weigh it down. Bake for 15 mins. Then carefully remove the paper and beans and cook the pastry for 5 mins more.<br />
<br />
Remove the pastry from the over and pour the Nutella and banana mixture. Sprinkle the flaked almonds and decorate with glaze cherries.<br />
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<br />
Bake for 40 minutes until fully set.<br />
<br />
Allow the cake to cool slightly, then serve warm.<br />
<br />
Topping with vanilla ice cream is optional but recommendable :)<br />
<div>
<br /></div>
The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com2tag:blogger.com,1999:blog-5006710302364805314.post-28882049768904186062017-03-03T09:00:00.000+00:002017-03-03T09:00:17.373+00:00Chocolate PalmiersApparently being pregnant it's meant to be the most magical time in a woman’s life. Even, the very point of her existence.<br />
<br />
Just one problem. I hate every single second of it.<br />
<br />
Before anyone calls Social Services, I should clarify. Being a mum is one of the greatest things that have happened to me. What I’m talking about is the physical process of being pregnant. As far as I can tell, it’s the Marmite of life experiences – you either love it or hate it.<br />
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<br />
When you are pregnant you can often get approached by other women telling you things like "oh, how I loved being pregnant and miss it now".<br />
<a name='more'></a><br />
And my face goes like... "really??? Did you enjoy the continuous sickness, the uncertainty, the continuous tests, the heart burn, the aching ribs, being the size of a small country, backaches, being kicked to death from the inside out and the weird smells, didn't you?".<br />
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<br />
There are just 2 things I like from being pregnant. One is that amazing moment when you feel your baby moving around in your belly. The other is to be able to eat as much as you want with no regrets.<br />
<br />
The only thing I really enjoy about pregnancy is the baby at the end. I do absolutely adore my children and would do it 100 times over. But I would honestly rather do the birth twice and be pregnant less time if that was an option.<br />
<br />
This is my third pregnancy and I'm guessing I should know how it goes, but I am only 22 weeks pregnant and I can't see how I will make it to the end.<br />
<br />
The truth is, there's absolutely nothing wrong with hating being pregnant. It doesn't mean you're going to hate motherhood, it doesn't mean you're a defective woman, and it definitely doesn't mean you're not thankful for the opportunity to reproduce. It just means that, indeed, pregnancy can be miserable, and you don't have to enjoy it. No matter how hard American films try to convince us of what pregnancy looks like.<br />
<br />
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<br />
As with everything in my life, food makes me cope with difficult situations. In my first pregnancy I lived on quince cheese. In my second one, tangerines helped me to survive. Now tuna is my best friend.<br />
<br />
On Wednesday I had a massive craving: chocolate palmiers. I went to every single bakery in town but in most of them they didn't even know what they were. Shocking.<br />
<br />
So I went back home and I made them myself. I had 3 in one go. And I felt a lot better.<br />
<br />
<b><u>WHAT YOU NEED</u></b><br />
<br />
180g Golden Granulated Sugar<br />
30gr Butter<br />
1 Egg<br />
2 rolls Puff Pastry (you can make your own if not in a rush!)<br />
2 bars Cooking Chocolate - White and Dark<br />
<br />
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<br />
<br />
<b><u>WHAT YOU DO </u></b><br />
<br />
Preheat the oven to 180C.<br />
<br />
Unfold 1 puff pastry sheet and brush with melted butter. Sprinkle some golden sugar all over the pastry to taste. <br />
<br />
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<br />
Unfold the second puff pastry sheet and lay over the first one. Brush with butter and sprinkle golden sugar.<br />
<br />
Finally, repeat the process with the top layer of the second puff pastry sheet.<br />
<br />
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<br />
Beginning at one side, tightly roll up the dough to center of square. Repeat to roll up other side so the two rolls are touching and rolled tightly to meet in middle.<br />
<br />
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<br />
Wrap tightly in plastic wrap and refrigerate for 30 minutes.<br />
<br />
Line a baking tray with greaseproof paper. Remove the pastry from the fridge and cut rolls crosswise into one finger thick slices. Place on the baking trays leaving enough space for the pastry to grow.<br />
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<br />
Finally, brush with beaten egg and sprinkle some more sugar.<br />
<br />
Bake for 15 minutes or until deep golden brown and sugar is caramelized. Transfer to a cooling rack.<br />
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Melt the chocolate and spread over one side of your palmiers with a spatula allowing excess to drip off. You can also decorate with sprinkles, smarties or any other thing of your choice!<br />
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-59965117925404500562017-02-24T09:00:00.000+00:002017-02-24T09:00:27.158+00:00Pintxos in Bilbao!Being originally from Granada, I thought that tapas could get no better than what you can find there. Granada is the city of free tapas. Yes FREE. That means, if you order a pint you'll probably get a double cheeseburger with fries for free. How could a tapa get better than that?<div>
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Well, there are probably thousands of spaniards who would agree with me. Tapas in Granada are definitely the best in Spain. </div>
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Until you go to Bilbao...</div>
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Well, technically they are not the same, as in Bilbao they are called "pintxos" and in Granada "tapas". Also, whilst they are free in Granada, you'd need to pay for your pintxos (usually around 1.5€ each). </div>
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I'll tell you everything about pintxos now. Last weekend we went on an unexpected short break to Bilbao (you can't go wrong with 4 return tickets to Bilbao for £75 in total, can you?).</div>
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If you've been reading this blog for a while then you'd know that if there is something that can make the difference to me when I'm away is food.</div>
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Pintxos are small finger foods served at bars and taverns throughout the Basque Country, in Northern Spain. </div>
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The name comes from the Spanish verb “pinchar” meaning "to poke" or "stab". Historically, pintxos used to be served on a small slice of bread and have a toothpick piercing them through the middle (therefore the name). However, with the evolution of Basque cuisine, pintxos have become much more diverse and these days only some of them are pierced to a piece of bread.</div>
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It’s typical to go into a bar in Bilbao and find the entire counter lined with plates of various pintxos. They range from traditional pintxos of Spanish omelette to mini haute cuisine experiments as the amazing ones you can see in the pictures I took over the weekend.</div>
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So the thing is... once you are in a pintxos area, go into a few bars and have a peek over the counters. Fancy something? Have one or two pintxos and move on onto the next bar. </div>
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We tried over 30 different pintxos over 3 days, and if I had to choose my favourite one without a doubt it would be this "Idiazabal Cheese Soup with Quail Egg and Wild Mushrooms" from <a href="http://www.guretoki.com/">Gure Toki</a> bar in Plaza Nueva, Bilbao. Honestly, the best thing I've ever eaten. Sooo good that I even broke the "never order the same pintxo twice" rule!</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com5tag:blogger.com,1999:blog-5006710302364805314.post-44163983277352571792017-02-17T09:00:00.000+00:002017-02-17T09:00:12.240+00:00I'm back! Yes, I am!Well, first of all... apologies for the massively long silence.... What was supposed to be a couple of week's break for Christmas has ended up being almost 2 months!!<br />
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I must admit I haven't bee cooking a lot lately. Bearing in mind this is a food blog, this could be a very valid reason for my absence. No cooking, no recipes, no blog.<br />
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But that is not the real reason.<br />
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The truth is that I have been working in a really exciting but extremely exhausting project...<br />
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<span style="font-size: x-large;"> I'M HAVING A BABY!!!</span></div>
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And after a few (too many) week's of feeling rough, tired and hating food most of the time (eek!), I'm back to (almost) normal, able to cook (and to eat!) and really keen on sharing my crazy cravings with you. </div>
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Be ready for a sardines and peach jam cake! :)</div>
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With lots of love,</div>
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Paloma.</div>
The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com3tag:blogger.com,1999:blog-5006710302364805314.post-14020217802445156542016-12-09T09:00:00.000+00:002016-12-09T09:00:26.712+00:00Message from The Tiny Marmalade HQ<div style="text-align: justify;">
Things are getting really mad here at The Tiny Marmalade HQ. </div>
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December is always a busy month for us, but this year you, our lovely customers, are exceeding all expectations. We are jamming, labeling, wrapping and posting nonstop thousands of tiny jam and marmalade jars and I must admit we feel utterly privileged to be producing a product that will be someone's gift this Christmas.</div>
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Contributing to make people feel a bit happier is something that somehow overwhelm us, but makes us feel absolutely proud and happy at the same time.</div>
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Every time one of our clients gets in touch to tell us how wonderfully wrapped their jams were, how amazing his breakfast that day was, how much fun they had sharing and sampling the different flavours and deciding which one was their favourite, all the effort, all the hours spent in peeling, jamming, wrapping and posting seem absolutely worth it.</div>
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Thanks a lot for your continuous support and please, please, please... keep spreading the love with us!!</div>
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We promise we'll be back with some delicious recipes as soon as the kitchen becomes available to cook other things but jam!</div>
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Lots of love from TTM Team.</div>
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-26692242285075492392016-12-02T09:00:00.000+00:002016-12-02T09:00:26.332+00:00Spiced Apple Bundt CakeDear Quique,<br />
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You are five.<br />
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It sounds like such a big boy age. This year you´ve started school. I don’t understand how time went by so quickly. It seems like yesterday when we found out that I was pregnant, and I cried, and dad cried, because we were so happy that you chosen us as your family.<br />
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Since that day, I love you in this almost painful, indescribable way. I love to kiss your soft cheeks and smell your head. I love the way you talk to me. I love your crazy games that can take for hours to finish. They are absolutely amazing and I would like to play them every single day of my life.<br />
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I love it when you ask me to hold you or carry you, though this has caused me to need a chiropractor. Trust me, I do feel guilty when I have to tell you no, I cannot carry down the long from school to home no matter how much I´d love to.<br />
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Your giggle is infectious and everyone who hears it agrees. You delight in figuring things out and your intelligence constantly astounds me. I can never remember what kids are “supposed” to know and be able to do at this age, but regardless, you make me and your father so very proud.<br />
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You are my baby, my little teddy bear, and I am the luckiest mommy in the world!<br />
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You have a big year ahead, my amazing boy, one with lots of changes. But no matter what comes your way, I know you will flourish and prosper. Thank you for taking me on this journey with you. I can’t wait to see what’s next.<br />
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I love you to the moon and back,<br />
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Mummy.<br />
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<b><u>WHAT YOU NEED</u></b><br />
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1 Natural Yogurt<br />
150ml Olive Oil<br />
200g Soft Brown Sugar<br />
250g Wholemeal Flour<br />
3tsp Ground Mixed Spice (Cinnamon, Ginger, Cloves, etc.)<br />
4 Free-range Eggs<br />
4 Apples<br />
1 Orange, juice and zest<br />
1tsp Baking Soda<br />
Caramel, to pour on top<br />
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<b><u>WHAT YOU NEED</u></b><br />
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Preheat the oven to 180°C.<br />
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In a large bowl, mix the ground mixed spice with the flour.<br />
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Lace all the wet ingredients (eggs, yogurt, olive oil and orange juice) into a large bowl and beat together until well mixed and amalgamated. Add the 4 diced apples and orange zest and stir into mix.<br />
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Grease a bundt cake tin and spoon the cake mixture.<br />
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Bake in the oven for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean.<br />
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Allow the cake to cool in the tin for a few minutes before turning out on to a wire rack; allow to cool completely.<br />
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Add a dollop of caramel or pour some caramel over the cake.<br />
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Slice and serve.<br />
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com2tag:blogger.com,1999:blog-5006710302364805314.post-30377507170318605432016-11-25T09:00:00.000+00:002016-11-25T09:00:10.838+00:00Apple, Capers & Anchovies Potato Salad <div style="text-align: justify;">
I am and have always been an eager reader. I think I learned to read before I could walk, and I have been swallowing book after book since I can remember.</div>
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I enjoy reading pretty much anything with pages. But if I had to choose a literary genre I would choose children's literature without a doubt.</div>
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Over the years, I´ve put together a huge collection of children´s books. And I must admit that most of times I pretend I´m buying them for the boys (although then I write "Paloma" in the "this book belongs to...." page).</div>
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<a name='more'></a>Something I do since the boys were born is reading them books every day. I love sitting together discovering the pictures and wondering what happened with the different characters after the story.<br />
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Now, we are reading a book from an Italian author called <a href="http://www.giannirodari.it/">Gianni Rodari</a>, who wrote hundreds of stories that spark the imagination and delight of children everywhere - everywhere except the English-speaking world where their translations were banned because he was an Italian communist. </div>
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Today I´m bringing you one of them:</div>
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<i><b>Brif, bruf, braf</b></i></div>
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<i>In the quiet of the courtyard, two children played by making up their own language to speak to one another without anyone else understanding what they said.</i></div>
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<i>“Brif, braf,” said the first.</i></div>
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<i>“Braf, brof,” answered the second. And they burst out laughing.</i></div>
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<i>On the second-floor balcony was a kind old man reading his newspaper, and looking down from the opposite window was an old woman who was neither good nor bad.</i></div>
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<i>“How foolish these children are,” said the woman.</i></div>
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<i>But the good man disagreed: “I don’t think so.”</i></div>
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<i>“Don’t tell me that you understood what they were saying.”</i></div>
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<i>“Actually, I understood everything. The first said: ‘What a beautiful day.’ The second replied: ‘Tomorrow will be even better.’”</i></div>
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<i>The woman turned up her nose but remained silent as the children began speaking in their own language once again.</i></div>
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<i>“Maraschi, barabaschi, pippirimoschi,” said the first.</i></div>
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<i>“Bruf,” replied the second. And both fell on the floor laughing once again.</i></div>
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<i>“Don’t tell me that you understood them this time,” exclaimed the woman crossly.</i></div>
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<i>“Actually, I understood everything,” answered the old man with a laugh. The first said: ‘How happy we are to be in this world.’ The second replied: ‘The world is so beautiful.’”</i></div>
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<i>“But is it really so beautiful?” demanded the old woman.</i></div>
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<i>“Brif, bruf, braf,” replied the old man.</i></div>
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This week´s recipe is a classic with a twist that will get you <i>brif, bruf, braffing</i> in a sec!<br />
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<b><u>WHAT YOU NEED</u></b><br />
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<i>For the salad</i><br />
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4/5 Medium Size Potatoes<br />
2 Apples<br />
1 Red Pepper<br />
1 Yellow Pepper<br />
A Bunch of Spring Onions<br />
2tbsp Capers<br />
50gr Anchovy Fillets<br />
12 Quail Eggs<br />
Salt and Pepper to taste<br />
Fresh Parsley<br />
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<i>For the mayonnaise</i><br />
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1 Large egg<br />
1/2tsp Fresh Lemon Juice<br />
Salt to taste<br />
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Sunflower Oil, as needed<br />
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<b><u>WHAT YOU DO</u></b><br />
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Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.</div>
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In a separate saucepan, boil the quail eggs for 5 minutes. Peel and set aside.</div>
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Chop the apples, peppers and spring onions finely and put in a large salad bowl. </div>
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Peel the potatoes, cut into chunks and add to the mixture.</div>
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To make the mayonnaise, combine the egg with the lemon and salt in the container of a hand blender. Set the blender on medium speed and gradually drizzle in the oil while it runs, without moving the blender. When the mixture starts to thicken, move the blender very slowly until the mayo has the consistency you wish.</div>
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Add enough mayonnaise to bind. Stir in the finely chopped parsley. Mix together gently so that all the ingredients are thoroughly coated with the mayo, then add salt and pepper to taste.</div>
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Finally, top with the anchovy fillets and quail eggs.</div>
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Then tuck in and enjoy!</div>
The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com2tag:blogger.com,1999:blog-5006710302364805314.post-56304077472061493822016-11-18T09:00:00.000+00:002016-11-19T17:15:49.829+00:00Goat Cheese NibblesLife always brings the right people your way.<br />
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One way or another the right people will find you at the right time. There is supportive people that will hold your hand without asking questions. This is the people you need to keep close to you. But sometimes, you could also find the kind of people who is able to tell you what you need to hear but don´t want to. This kind of people is also good to keep. Even if we cannot see why.<br />
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I'm confident that when I´m going through a difficult moment, someone will cross my path who will be able to help me find my way. Of course I always hope to find the kind of people that have nice words for me, but if it’s one of the other kind, I never miss the opportunity they have to offer.<br />
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Because at the end of the day, everything will depend on our tolerance of criticism and our openness to being supported through our journey.<br />
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This week’s recipe is a truly easy-to-follow with all-star results that will certainly help you to attract good people to your table. This tasty and colourful balls are perfect atop any platter and can be made up to a day ahead.<br />
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<b><u>WHAT DO YOU NEED</u></b><br />
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1 Goat Cheese Roll<br />
150gr Poppy Seeds<br />
10 Toothpicks or Cocktail Sticks<br />
1tbs Extra Virgin Olive Oil<br />
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1 <a href="http://www.thetinymarmalade.com/shop/4578561005/granny%C2%B4s-recipe/6356893">Tomato Jam Jar</a><br />
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<b><u>WHAT DO YOU DO</u></b><br />
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Mash the cheese with the olive oil until soft. Take small spoonful and roll into marble size balls using your hands. <b>Tip</b>: the cheese needs to be cold before rolling the balls.<br />
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Warm up the tomato jam for 10 seconds in the microwave (without the lid!) and dip each ball with the help of a toothpick.<br />
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Then, sprinkle the poppy seeds and keep in the fridge until ready to serve. <b>Tip</b>: you can try sprinkling different toppings such as chives or grated almonds.<br />
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com1tag:blogger.com,1999:blog-5006710302364805314.post-83915467212208053632016-11-11T09:00:00.000+00:002016-11-11T09:00:25.978+00:00Bakewell TartI loved traveling when I was single. I loved traveling with my husband just after we were married.<br />
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“Get your traveling in now, because you won’t be able to do it once you have kids.”<br />
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I heard this statement many times while my husband and I were backpacking around the world. And, sadly, the more I heard these words, the more I started to believe them to the point that when our eldest son was born, we resigned ourselves to the idea that family and travel don’t mix.<br />
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But soon after that, I just went and impulsively booked a flight to Rome. We wanted to prove that the idea we had internalized was wrong and that our days of travel didn’t have to stop.<br />
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And oh how glad I am we did so.<br />
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I’d be lying if I said traveling with a baby is easy. It’s not. But it wasn’t as daunting as we thought it would be. <br />
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It’s true, you won’t be able to travel the way you did before kids, but that doesn’t mean you have to exchange travel for family, and vice versa. You can do both, but you must change your expectations and accept that your travels will be different.<br />
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For example, you'll need to plan your visits around naps or meals, you'd need to identify where the local playgrounds and parks are, you'd need to slow down your days. But that will give you the opportunity of discovering the world from a completely different perspective. You'll rediscover the world through your children's eyes.<br />
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Don’t be one of those people that gets to the end of their life and wishes they had done this or done that. Don’t get to the end of your life and wished you’d done something special and unique with your kids when you could have.<br />
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This week we are travelling to Barcelona and I can't wait!! I bet playing in Gaudi's Park will be a whole different experience! Watch this space :)<br />
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<b><u>WHAT YOU NEED</u></b><br />
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70gr butter<br />
100gr sugar<br />
150gr ground almonds<br />
4 free-range eggs<br />
1 lime, zest and juice<br />
1tbsp Port Wine<br />
Strawberry or Raspberry Jam<br />
Flaked almonds and icing sugar, for sprinkling<br />
Glace Cherries, to decorate<br />
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1 All butter shortcrust pastry roll<br />
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<b><u>WHAT YOU DO</u></b><br />
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Preheat the oven to 200C.<br />
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Unroll the pastry and line a tart tin with trimming off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.<br />
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Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool.<br />
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Reduce the oven temperature to 175C.<br />
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Meanwhile, for the filling, mix the eggs with the sugar in a mix bowl until thoroughly combined. Add the melted butter, lime zest and juice and mix again.<br />
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Finally add the ground almonds and Port wine.<br />
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When the pastry has cooled spread a generous layer of your favourite jam onto the pastry base.<br />
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Pour the filling mixture over the raspberry jam to fill the pastry case.<br />
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Sprinkle some icing sugar and top with flaked almonds and glace cherries, then bake in the oven for 40 minutes, or until the filling is baked through and golden-brown all over.<br />
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Remove from the oven and allow to cool. Serve warm or cold.The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com2tag:blogger.com,1999:blog-5006710302364805314.post-48741363212113111712016-11-04T09:00:00.000+00:002016-11-04T09:00:19.266+00:00Roasted Pumpkin Seeds<div style="text-align: justify;">
I think everyone should give themselves a daily little treat. It could be anything you like.</div>
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From eating a piece of chocolate to barefoot on grass. We should do something that makes us happy everyday.</div>
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For example, I love going to the beach and look for sea glass. Or having vanilla custard for dinner. Or getting a free coffee from <a href="http://www.waitrose.com/">Waitrose</a>.</div>
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There are weeks when I could do with a couple of treats a day. And this week is one of them. I have a cold and feel pretty rubbish. I am also quite stressed and feeling a bit overwhelmed. My back and neck ache. My head feels like a shaken snow globe. And I´m feeling unusually emotional.We did a lovely carved pumpkin for Halloween. Someone stole the one my eldest son did. He was so heartbroken that we both ended up crying in our doorstep.</div>
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So this week I´ve been treating myself on a daily basis: chocolate, film in bed, new shoes and nice lunches.</div>
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But the best treat of the week has been these roasted seeds. We absolutely loved them, shell included. They were so wonderfully crunchy and easy to eat, that cheered me up for a good couple of hours.</div>
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How do you normally treat yourself?</div>
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<b><u>WHAT YOU NEED</u></b></div>
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Pumpkin Seeds! </div>
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Extra Virgin Olive Oil</div>
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Salt and Pepper to taste</div>
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Herbs of your choice</div>
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<u><b>WHAT YOU DO</b></u></div>
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Cut the pumpkin by cutting a circle around the stem end with a sharp knife, and pulling off the top. Scoop out the seeds.</div>
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Remove all the large chunks of squash flesh and strings. Put the seeds in a colander and rinse under cool running water, removing any additional flesh. Shake colander to remove water.</div>
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Bring a medium saucepan of water to a boil. Add seeds and boil for 5 minutes. Drain well then transfer to a baking tray and drizzle with a small amount of oil. Season with herbs, salt and pepper.</div>
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Spread the seeds out so they are in a single layer. Place the baking tray into the oven. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the seeds so they don't get over toasted. When lightly browned, remove the tray from the oven and let the seeds cool all the way down before eating.</div>
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Either crack to remove the inner seed or eat whole.</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-85491304184821019882016-10-28T09:00:00.000+01:002016-10-28T09:00:52.257+01:00Roasted Pumpkins<div style="text-align: justify;">
The warm and sweet nature of pumpkin makes it one of the most delightful comfort foods to be enjoyed roasted, steamed and smeared with butter, or blended into soups in the cooler months.</div>
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Did you know that pumpkins are not vegetables but fruits? They come in a multitude of shapes, sizes and colours. There are yellow, red, green, white, blue and even multi-coloured striped pumpkins. They can be huge, tiny, flat, short, tall, round, pear-shaped, long-necked, smooth, ribbed and even warty. Pumpkins are amazing for culinary uses. Inside the hard orange or yellow skin, the bright orange flesh is soft, sweet, smooth and honeyed. They are a good source of fiber, as well as providing a range of vitamins and minerals.</div>
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Last week when I was doing my shopping, I discovered a stand at the farmers market full of all sorts of pumpkins and I couldn't do but buying them all. They were so bright and colourful that I couldn't resist!</div>
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When buying pumpkins, choose the ones that feel heavy for their size with a smooth, firm skin. Shape is not important. An asymmetrical pumpkin is not necessarily a bad pumpkin. They must have 2.5 to 5 cm of stem left. If the stem is cut down too low, the pumpkin will decay quickly or may be decaying at the time of purchase. Avoid pumpkins with flaws and soft spots.</div>
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Depending upon the variety, pumpkins have different culinary uses. We love them so much at home that we use them in all sorts of recipes such as this <a href="http://tinymarmalade.blogspot.co.uk/2015/10/pumpking-pecan-squares.html">Pumpking & Pecan Squares</a>, or this <a href="http://tinymarmalade.blogspot.co.uk/2016/01/pumpkin-chickpea-soup.html">Pumpkin & Chickpea Soup</a>, or even this <a href="http://tinymarmalade.blogspot.co.uk/2014/02/butternut-squash-cinnamon-and-condensed.html">Butternut Squash, Cinnamon and Condensed Milk Pie </a>.</div>
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I must admit I was really tempted to repeat this<a href="http://tinymarmalade.blogspot.co.uk/2014/04/butternut-squash-bacon-marshmallows.html"> Butternut Squash, Bacon & Marshmallows Pie</a>. A mouth watering dish with an absolutely stunning look that everyone loved.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu3yrPKgl2RAP2FUrDpskRp2civFbBzuC4RJEC-iCxOtMb2XvYEgMLhwQNAXAV4m8NrkfAnCEx5iQakJDsPwjPf8tgH1jxTpkT12P6xz4I1P-61mqeKMdZRM8k5JtvIwBP3hFj8R6og/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu3yrPKgl2RAP2FUrDpskRp2civFbBzuC4RJEC-iCxOtMb2XvYEgMLhwQNAXAV4m8NrkfAnCEx5iQakJDsPwjPf8tgH1jxTpkT12P6xz4I1P-61mqeKMdZRM8k5JtvIwBP3hFj8R6og/s640/10.jpg" width="480" /></a></div>
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But this time, instead of using them in soup or cake, we just decided to cut them in halves, season with different blends and roast them carefully. This way, we were able to appreciate the different textures, flavours, colours and decide which one was our favourite.</div>
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Share your best pumpkin recipes with us!</div>
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<b><u>WHAT YOU NEED</u></b></div>
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<li>A variety of pumpkins and butternut squash</li>
<li>Seasonings and condiments of your choice including: flaked chilli, pepper, cumin, cinnamon, ginger, rosemary, paprika, garlic, sesame seeds... or anything you can find in your cupboard!</li>
<li>For better results use Salt Flakes</li>
<li>Extra virgin olive oil</li>
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<li>Chickpeas and Raisins to garnish</li>
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<b><u>WHAT YOU DO</u></b></div>
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Preheat your oven to 200C.</div>
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Wash and cut your pumpkins in halves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJxew68RSqHoLNFq3s49I0AKZDhBNE8qvZCaWplE3HrGA50bj3zgl0felGe8lv6XWLK8nmxxH-Qf-8s9qenlHGT_Y80LiSHynz2BVaEAnKYHr8BNU0QY3JmnS2hyphenhyphenl3vhXUzhO9hAf_A/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJxew68RSqHoLNFq3s49I0AKZDhBNE8qvZCaWplE3HrGA50bj3zgl0felGe8lv6XWLK8nmxxH-Qf-8s9qenlHGT_Y80LiSHynz2BVaEAnKYHr8BNU0QY3JmnS2hyphenhyphenl3vhXUzhO9hAf_A/s640/3.jpg" width="480" /></a></div>
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Scrape out seeds and set aside. We'll show you what to do with them next week!</div>
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Arrange the pumpkin halves in an oven rack and season with a selection of condiments. I recommend seasoning each halve with a different condiment so you can taste the difference!</div>
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Drizzle some olive oil and bake for 35 mins until pumpkins are golden and tender.</div>
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In a small pan, toss the chickpeas and raisins with a little bit of olive oil. Season with salt and pepper to taste,</div>
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Fill the pumpkin halves with the chickpea garnish and serve.</div>
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-64893884602430055992016-10-21T09:00:00.000+01:002016-10-21T09:00:16.537+01:00Kale, Quinoa & Mango Salad<div style="text-align: justify;">
Why do kids who have hard time waking up during school days, wake up early during weekends?</div>
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We live quite close to my son's school, so I normally wake them up by around 7.45 am which is not bad. It is really hard for the, to wake up at 7.45 even though they go to bed around 8pm. That is almost 12 hours' sleep!! I can't even remember the last time I slept more than 7 hours in a row...</div>
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It’s a different story over the weekends though. They wake up and get up at 6:30 like an atomic clock, every Saturday and Sunday. No matter how late they go the bed. It’s a futile effort to try to convince them, by saying ‘they can sleep as much as they want on weekends’ at bedtime. On the other hand, I am programmed to wake up when I hear them and really have hard time going back to sleep.</div>
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<a name='more'></a>Wednesday afternoon, my eldest was ranting about the stuff he hates, while I am trying to get him sit down to cut his nails. </div>
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<li style="text-align: justify;">I hate weekends.</li>
<li style="text-align: justify;">Why would you hate weekends?</li>
<li style="text-align: justify;">Because it’s very short.</li>
<li style="text-align: justify;">Well, do you like weekdays then?</li>
<li style="text-align: justify;">No way. I hate having to wake up early on weekdays.</li>
<li style="text-align: justify;">Good to know. Then why do you wake up early during weekends?</li>
<li style="text-align: justify;">Because weekends are too short and I don’t want to waste any minute sleeping.</li>
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(Insert a hysterical laughter here)</div>
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He went on rambling for around 15 more minutes about other stuff he doesn't like, while I thought how sad it was that he was very logical and right. And then he asked THE question:</div>
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Why Daddy and you need to work 5 days a week and rest just 2 days? If you'd work 2 days a week, we'll just have to go to school 2 days a week.</div>
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And then I was left completely speechless by his overwhelming logic.<br />
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<b><u>WHAT YOU NEED</u></b></div>
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500gr Kale<br />
1 Pomegranate Seeds<br />
2 Apples<br />
2 Mangoes<br />
150gr Bulgur Wheat<br />
Fresh Basil<br />
1 Lime<br />
3tbsp Extra Virgin Olive Oil<br />
Chilli Flakes<br />
Salt and Pepper to taste<br />
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<b><u>WHAT YOU DO</u></b><br />
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Wash the kale, drain and chop finely. Chop the basil and mix together. Drizzle the olive oil and rub with your hands until all kale leaves have turned bright and shinny. You could do with some utensils, but the result will not be as good as if you do it with your hands.<br />
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Peel the mangoes and chop in small chunks. Deseed the pomegranate. Dice the apples. Add all the fruit to the kale and mix.<br />
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Boil the bulgur wheat following the instructions. Rinse with cold water, drain and add to the salad.<br />
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Zest the lime and mix with the juice. Add to the salad and mix thoroughly. Sprinkle some chilli flakes.<br />
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Season with salt and pepper to taste and serve.<br />
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-6640785436664987992016-10-14T09:00:00.000+01:002016-10-14T14:41:13.174+01:00Dry Apricots & Pear Tarte Tatin<div style="text-align: justify;">
It feels so long since I posted my last Tarte Tatin recipe that I thought I must post another one this week.</div>
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Yes because a <a href="http://tinymarmalade.blogspot.co.uk/2016/07/pear-brandy-tarte-tatin.html">Pear & Brandy Tarte Tatin</a>, a <a href="http://tinymarmalade.blogspot.co.uk/2016/08/peach-passion-fruit-tarte-tatin.html">Peach & Passion Fruit Tarte Tatin</a> and a <a href="http://tinymarmalade.blogspot.co.uk/2016/05/tomato-tarte-tatin.html">Tomato Tarte Tatin</a> over the last few weeks don't really seem enough Tarte Tatin in my life.</div>
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Well, yes, I may be working up a good obsession for these french recipe. But there is something special about that caramelized flavor with fruit and a delicious flaky crust that makes me go weak in the knees.<br />
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You really can't go wrong with a upside down cake. Who can't not fall in love with butter and sugar melted together into a sweet golden puddle? Seriously, there is something so fantastically tasty and satisfying about them, that cannot be replicated in any other cake or fruit pie.</div>
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I know that some people feel bit intimidated by making a Tarte Tatin, but there really is no reason for that. It's quite straightforward.</div>
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And so it is, that when you try once you cannot stop. In fact, I've discovered I’m not alone in my obsession with tarte tatin. There is a whole website dedicated to it, <a href="http://tartetatin.org/">TarteTatin.org</a>, which is maintained by the Friends of the Tarte Tatin. </div>
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Can you believe it?!?!</div>
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According to the history, this tart was created by two French sisters, Carolina and Stephine Tatin. The sisters lived in a small rural town in France. They owned and ran the hotel called l’Hotel Tatin in 1888. The elder sister, Stephine, dealt with the kitchen. She was a particularly fine cook but was not the brightest of people. Her specialty was an apple tart, served perfectly crusty, caramelized and which melted in the mouth. One day during the hunting season, during the midday scramble, Stephanie placed her tart in the oven the wrong way round. The pastry and apples were upside-down but, nevertheless, she served this strange dessert without giving it time to cool.</div>
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And guess what?? Everyone absolutely loved it. And do you know why? Well, follow this recipe and you'll find out.</div>
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<b><u>WHAT YOU NEED</u></b></div>
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250gr Dry Apricots</div>
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6 Pears</div>
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1 Shortcrust Pastry Roll</div>
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100gr Golden Sugar</div>
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1 Orange, juice and zest</div>
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50gr Butter</div>
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1tsp Cinnamon</div>
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<b><u>WHAT YOU DO</u></b></div>
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Preheat oven to 200C.<br />
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Chop the apricots in halves. Peel the pears and cut into quarters. Set aside.<br />
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Put a deep frying pan on the hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly. Add the butter and cinnamon and stir to combine.<br />
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Place the pears and apricots in the caramel and spoon over the mixture. Add the orange juice and zest. Turn the heat down and cook for 5–10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly.<br />
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Put the pears and apricots in a round overproof tin. Roll out the pastry and cut a disc slightly bigger than the pan. Place the pastry disc on top of the pears and apricots, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.<br />
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Bake the tarte for 30 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave to cold for 10 minutes. Run a knife around the edges, place a large plate over the top and carefully turn the tart onto the plate.<br />
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Serve with cream.<br />
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-35127981456419509652016-10-07T09:00:00.000+01:002016-10-07T09:00:00.832+01:00Mexican Layer Dip <div style="text-align: justify;">
My dear Javi,</div>
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next week you'll turning 7. I can't believe it's been seven years already since you arrived, dazed, tiny, and completely bold, so fresh in the world.</div>
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Everyone says not to blink because kids grow so fast. That statement is so true. I can still picture your tiny foot that I could hold in the palm of my hand the day you were born.</div>
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In your first year, you did all sorts of things: walked, talked, ate spaghetti, discovered Elmo, made me laugh, and we celebrated your birthday in our flat in Madrid with our family and friends. I remember how excited I was, how full of happiness and joy.</div>
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And now you are turning 7. An amazing, intelligent, sincere, empathetic, stubborn, giving, creative and oh so beautiful boy. Your laugh is contagious and your charm magical.</div>
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I hope that you always allow your wonderful self to shine. Do not let others tell you how to act or who to be. Do not let others let you waiver from your own path. Above all else, do not let anyone make you feel anything other than amazing.</div>
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This world is an wonderful and challenging place. It is yours to savor, navigate, and enjoy. Live each day with a sense of gratitude and life will honor your heart. I will be beside you every step of the way. I will hold your hand, cheer you on, pick you up, and watch you discover all that it means to be you.</div>
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So today I celebrate you.</div>
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I celebrate your hugs, your sense of humor, your clever problem solving, your kindness, your spirit, your joy, your love of your family, and your connection to us all. I celebrate that thanks to you I become a mum, the most hard and rewarding role I have ever had.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHK1SvnLItx5RP23qNUx0unv6GHGzxwwFi03gotioStc_-yuH5VZ-pQcxeb5nqjLsxX2O1bkX9K6pqDWszYd5Ig4X1_donSf_1egUFql5UoYZoJx5C_Cjd1N4d8FGXtIEOs2_tViCcQ/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHK1SvnLItx5RP23qNUx0unv6GHGzxwwFi03gotioStc_-yuH5VZ-pQcxeb5nqjLsxX2O1bkX9K6pqDWszYd5Ig4X1_donSf_1egUFql5UoYZoJx5C_Cjd1N4d8FGXtIEOs2_tViCcQ/s640/10.jpg" width="480" /></a></div>
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I can't imagine you as anything other than your self, and I love you fiercely, endlessly, and entirely.</div>
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Happiest 7th Birthday my sweet boy.</div>
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With love from the moon and back plus infinity and beyond.</div>
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Mummy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTkMmn4GvwRKrZoXQRUjTWs8rX6_CRmKn9-q8zEplKgNt7Mt09IeDfi2CWIA5l3u3PEaGqS0DdecaVNPAVItDFQq8642OPRXKqsC8OmnPNkJsPhUQxkkD3pKjh3hKnZYOGeZn0KGZGg/s1600/Tomando+el+sol+con+mami.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTkMmn4GvwRKrZoXQRUjTWs8rX6_CRmKn9-q8zEplKgNt7Mt09IeDfi2CWIA5l3u3PEaGqS0DdecaVNPAVItDFQq8642OPRXKqsC8OmnPNkJsPhUQxkkD3pKjh3hKnZYOGeZn0KGZGg/s640/Tomando+el+sol+con+mami.JPG" width="640" /></a></div>
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<b><u>WHAT YOU NEED</u></b></div>
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4 Ripe Avocados</div>
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1 Spring Onion Bunch</div>
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1 Red Beans Can, drained</div>
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4 Ripe Tomatoes</div>
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1 Lime</div>
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3 Sweet Peppers</div>
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Coriander</div>
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Salt and Pepper to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrGcg9UyVXVwkf4YGcPgNSpVC2vlNpoEVLzwNvigfP6S5dVeLFi2t3KXNLJ0aY0tkMDTARRGmUVYAfLnFZCKuFPB9ZDlHQ1iMUoA7FL3rIEVoZs7LjMMfK3wBSUrYVYsf9Y_OmEiYUA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrGcg9UyVXVwkf4YGcPgNSpVC2vlNpoEVLzwNvigfP6S5dVeLFi2t3KXNLJ0aY0tkMDTARRGmUVYAfLnFZCKuFPB9ZDlHQ1iMUoA7FL3rIEVoZs7LjMMfK3wBSUrYVYsf9Y_OmEiYUA/s640/1.jpg" width="640" /></a></div>
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<b><u>WHAT YOU DO</u></b></div>
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Peel the avocados and mash them with a fork. Add the lime zest and juice. Season with a pinch of salt. Set aside.</div>
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Chop the tomatoes, peppers and spring onions finely. Chop the coriander and toss together. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOelvuI1tC8SlgSnaJixqbBQlxaSAxgps_5iPkkyfy766nPRBFmCkjvEzIjC_Zw4vI0sXL-P-skFZArdhkBCVpG6-emwaKsgkYU1APdAe_o1pWiJH0zealJ1QNeDmwk6TIErv2yI5Wiw/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOelvuI1tC8SlgSnaJixqbBQlxaSAxgps_5iPkkyfy766nPRBFmCkjvEzIjC_Zw4vI0sXL-P-skFZArdhkBCVpG6-emwaKsgkYU1APdAe_o1pWiJH0zealJ1QNeDmwk6TIErv2yI5Wiw/s640/3.jpg" width="640" /></a></div>
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Mash the red beans.You can do this with a fork or a food processor. Set aside.</div>
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To assemble the dip: spread out a layer of mashed avocado, then top with a tomato layer and finally mashed beans. Repeat until all ingredients are used.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPGlNXfRyqMNSwTnCkxeSA0Qd9RorfxNZoG73AM1yKH_0ZRXxTxMdHBgFWybWD6zg6oxKvU8NfMs7OVMC1ofkkYylWVYScZ0l6BfdcUTY8FgptRTq-UtFcq0zRz39q9ygybxvj1upig/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPGlNXfRyqMNSwTnCkxeSA0Qd9RorfxNZoG73AM1yKH_0ZRXxTxMdHBgFWybWD6zg6oxKvU8NfMs7OVMC1ofkkYylWVYScZ0l6BfdcUTY8FgptRTq-UtFcq0zRz39q9ygybxvj1upig/s640/5.jpg" width="640" /></a></div>
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You can optionally add a layer of sour cream and finish with grated cheese. I didn´t do that this time because I prepared this dish for a vegan dinner.</div>
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Serve immediately with nachos.</div>
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com5tag:blogger.com,1999:blog-5006710302364805314.post-52889584224335721122016-09-30T09:00:00.000+01:002016-09-30T09:00:20.826+01:00Third Anniversary!<div>
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Happy birthday Tiny Marmalade! You are 3 years old!</div>
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I must admit I'm glad to see that is not only me who's getting older. I wonder if blog ages are like dog ages? In that case, if 1 blog year equals 7 human ones, this blog is in fact older than me!! Wow, I think I feel better now.</div>
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Yes, I may be struggling to accept I am 35 years old now. Thirty-five! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PnQk1pBF33PIJGmn-D5SZbQSp84EKduU9lpGNBJjQ6F8SQrsKBjcXLmj31D_xCCf3ZGC8Y9F6h1Vn2Go4BKFwld-4fMXMOlac89XZTBfcuec7XwVazx0erIBzT7zWRXlDCDo49Nlaw/s1600/2016_2_original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PnQk1pBF33PIJGmn-D5SZbQSp84EKduU9lpGNBJjQ6F8SQrsKBjcXLmj31D_xCCf3ZGC8Y9F6h1Vn2Go4BKFwld-4fMXMOlac89XZTBfcuec7XwVazx0erIBzT7zWRXlDCDo49Nlaw/s640/2016_2_original.jpg" width="640" /></a></div>
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Anyway, I can't believe my blog is already 3 years old. By that time, I was young and inexperienced, and had definitely not a clue about what I was doing. </div>
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However, 3 years later I'm still the same hiperactive, passionate, sensitive and crazy person that loves cooking impossible recipes. Is there anything better in the world that seeing your loved ones enjoying something you've prepared?</div>
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<b><span style="color: #cc0000; font-size: large;">Food is edible love.</span></b></div>
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This year I've tried to cook using more local ingredients, such as this <a href="http://tinymarmalade.blogspot.co.uk/2015/10/pear-cobnuts-crumble.html">Pear & Cobnuts Crumble</a> or this <a href="http://tinymarmalade.blogspot.co.uk/2015/11/parsnips-mascarpone-soup_6.html">Parsnips & Mascarpone Soup</a>. Slow food I think this is called now. It means basically food that is produced or prepared in accordance with local culinary traditions, typically using high-quality locally sourced ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVkXFuuObqhNBDTAbgN6PGmmHhpqPbkRBCynIWQN5CMDAVac7XzozBcnJTbEJKy-xA8uI3sQhtUC1RJ4syoDVtvDB3UIdkA-rjsvMiA1keCqmB0pVV2kvYbpB6UyAyBgI18Hz2-pHg/s1600/picture_1_original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqVkXFuuObqhNBDTAbgN6PGmmHhpqPbkRBCynIWQN5CMDAVac7XzozBcnJTbEJKy-xA8uI3sQhtUC1RJ4syoDVtvDB3UIdkA-rjsvMiA1keCqmB0pVV2kvYbpB6UyAyBgI18Hz2-pHg/s640/picture_1_original.jpg" width="640" /></a></div>
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I have discovered new ingredients. For example I discovered kale, which I've been using incessantly in different recipes such as this <a href="http://tinymarmalade.blogspot.co.uk/2015/12/kale-pomegranate-nuts-quinoa-salad.html">Kale, Pomegranate, Nuts & Quinoa Salad</a> and this <a href="http://tinymarmalade.blogspot.co.uk/2016/01/green-monster-smoothie.html">Green Monster Smoothie</a>. And did you know there was a yellow beetroot version? Me neither until I prepared this <a href="http://tinymarmalade.blogspot.co.uk/2015/11/yellow-beetroot-goats-cheese-quiche.html">Yellow Beetroot & Goats Cheese Quiche</a>. </div>
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But I have also had fun, as with this <a href="http://tinymarmalade.blogspot.co.uk/2015/10/seriously-spooky-stuffed-peppers.html">Seriously Spooky Stuffed Peppers</a> and this <a href="http://tinymarmalade.blogspot.co.uk/2016/03/dark-chocolate-almond-cherry-cake.html">Dark Side Chocolate, Almond & Cherry Cake</a>.</div>
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And of course I've started and stopped and started and stopped exercising, as I told you about in this <a href="http://tinymarmalade.blogspot.co.uk/2015/11/gin-rhubarb-strawberry-crumble.html">Gin, Rhubarb & Strawberry Crumble</a>. and when I was preparing for my fist half marathon with this <a href="http://tinymarmalade.blogspot.co.uk/2016/02/fruit-seeds-chocolate-energy-bars.html">Fruit, Seeds & Chocolate Energy Bars</a>.</div>
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I have also been very random some times, as when I fantasized about winning the lottery in this <a href="http://tinymarmalade.blogspot.co.uk/2015/12/coconut-lime-nuts-crusted-seafood.html">Coconut, Lime & Nuts Crusted Seafood</a> post or when I tried to send a "hidden" message to my husband in this <a href="http://tinymarmalade.blogspot.co.uk/2016/01/pineapple-buckwheat-muffins.html">Pineapple Buckwheat Muffins</a> post.</div>
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But If I had to choose my favourite recipe this year, I think it would be this <a href="http://tinymarmalade.blogspot.co.uk/2016/05/tomato-tarte-tatin.html">Tomato Tarte Tatin</a>. Amazingly delicious, surprising and easy to prepare!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRUhhQEwO-NvRpN9wVefZ1MuGAAC_HiabXUnhjfTkWeGQC6CMJsNufsWkY4wN-qgSEO6-3GRccSYVNDyWcTyfedJFLc5dRfelPfnQTHRWRjx5-EI574taje12VoNT49vrk_bV-ZEp3Q/s1600/picture_3_original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRUhhQEwO-NvRpN9wVefZ1MuGAAC_HiabXUnhjfTkWeGQC6CMJsNufsWkY4wN-qgSEO6-3GRccSYVNDyWcTyfedJFLc5dRfelPfnQTHRWRjx5-EI574taje12VoNT49vrk_bV-ZEp3Q/s640/picture_3_original.jpg" width="512" /></a></div>
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And this year, again, I would like to thank everyone who has helped, supported, purchased or advised in any way. My little big family, specially to my AMAZING husband and my two little helpers. To my mum, for being incredibly supportive this year. My friends for being always there and demonstrate that friendship know nothing about languages, distance or time. Alan, for being the best provider ever (for third year in a row!). And to all the different people, magazines, stockists, suppliers, partners, customers and everyone that has been involved in one way or another.</div>
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THANK YOU VERY MUCH!</div>
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For those who wish to know more of what is happening in my kitchen in between my posts, please visit me on my <a href="https://www.facebook.com/The-Tiny-Marmalade-171699763013332/">Facebook </a>page or <a href="https://twitter.com/tinymarmalade">Twitter</a> page where you will find updates and photos that I do not normally publish here. </div>
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Looking forward to another year of crazy recipes, lots of fun and tiny marmalade.</div>
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Love,</div>
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Paloma.</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com3tag:blogger.com,1999:blog-5006710302364805314.post-90105400081783512912016-09-23T09:00:00.000+01:002016-09-23T09:00:17.811+01:00Courgette & Potato Omelette<div style="text-align: justify;">
Autumn is my favorite time of the year. The crisp air and beautiful colors pull me out of doors at every opportunity. </div>
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I love how all the leaves from the trees and plants change into multi-colored works of art and fall away. It creates bare, and vulnerable branches, revealing the true scenery underneath.</div>
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It also represents a beautiful cycle of loss, regeneration and regrowth once the spring season comes around.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFamhE966X0ycppo_llMBlqGF6DkI8LwoP0mqpzW2fIJl73pEweFSP9aOVfG6iiCVBBQMx8pyiIWDbhOkGqDwRRyk6_bdyPCjQ1NLtd8zICXsj914UlRwQAS05Z1GfZjxzL-hg8tiKFg/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFamhE966X0ycppo_llMBlqGF6DkI8LwoP0mqpzW2fIJl73pEweFSP9aOVfG6iiCVBBQMx8pyiIWDbhOkGqDwRRyk6_bdyPCjQ1NLtd8zICXsj914UlRwQAS05Z1GfZjxzL-hg8tiKFg/s640/7.jpg" width="640" /></a></div>
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I like harvesting apples and pears. And berries everywhere.</div>
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I like it when the leaves whip round your ankles as you open the back door</div>
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I like the nights drawing in and the cosiness of pulling the curtains and lighting a fire at 4 o'clock in the afternoon. Warm towels on the radiator. Hot chocolate and board games.</div>
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I like getting back into opaque tights and jumpers and boots and scarves. And hearty slow-cooked meals.</div>
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I like the sense of life settling into its normal pattern after the Summer, the smell of bonfires, the kids in school uniform walking up the road, favourite programmes appearing back on television, the feel of a cycle reaching its end. Like everything is just how it should be and can only get better. </div>
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Welcome Autumn. Please, be good to me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIUlUJPfKlkchhXmaRvF5eFlKLVXvX_d9lCElxV7hM_Peeh8HlMraVCn566fwpWVetdgkxjo4U5pkIn3gONELAg1cJZWTMwaZqWLunLXe2cQtqqmNnayxJJP0h6mWy8rt6JlvLFNhPw/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIUlUJPfKlkchhXmaRvF5eFlKLVXvX_d9lCElxV7hM_Peeh8HlMraVCn566fwpWVetdgkxjo4U5pkIn3gONELAg1cJZWTMwaZqWLunLXe2cQtqqmNnayxJJP0h6mWy8rt6JlvLFNhPw/s640/8.jpg" width="640" /></a></div>
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This variation from the traditional Spanish Omelette makes a hearty dish that is perfect for lunch boxes or light dinners.</div>
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<b><u>WHAT YOU NEED</u></b></div>
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4 Potatoes</div>
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2 Courgettes</div>
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1 Onion</div>
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7 Eggs</div>
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Salt and pepper to taste</div>
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3tbsp Olive Oil</div>
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<b><u>WHAT YOU DO</u></b></div>
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Peal and slice the potatoes. Season and set aside. </div>
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Wash and slice the courgettes and onions. Set aside.</div>
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Put the olive oil in a large frying pan to medium heat and add the potatoes. Cover with a lid and cook until soft and tender, stirring from time to time, for around 25 minutes. Then add the onions and courgettes until the onion is translucent and the courgettes are softening, for another 15 minutes.</div>
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Strain the vegetables through a colander into a large bowl and set the strained oil aside.</div>
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Beat the eggs separately, then stir into the vegetables and season with plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOjvWurg_oWuoX_PV0B6gjVAm5k_bOcdUjFI4wAtjK34XBXde8mtHPwpj9vsBvkXTus7xRtGa_KBSG0Mm0FkBIvTvkHzh0Gu-Y-hPv5JlL7MZsK2iNQMsjCTnFlWFuo8KWLlviAYTpQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOjvWurg_oWuoX_PV0B6gjVAm5k_bOcdUjFI4wAtjK34XBXde8mtHPwpj9vsBvkXTus7xRtGa_KBSG0Mm0FkBIvTvkHzh0Gu-Y-hPv5JlL7MZsK2iNQMsjCTnFlWFuo8KWLlviAYTpQ/s640/4.jpg" width="640" /></a></div>
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When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-8567096746082632272016-09-16T09:00:00.000+01:002016-09-16T16:14:21.574+01:00Vegetarian Wild Mushrooms Risotto<div style="text-align: justify;">
Some people come into our lives and barely leave a trace, others leave a string of footprints etched upon our hearts, letting us know they are with us every step we take.</div>
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As with the best things in life, Marcia arrived to my world just by chance. A wonderful chance with a marmalade taste that gave our families the opportunity to finally meet last weekend.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGmZYiMlGq6aox7rychm8HDnhe_gx_e6khgo_tX65lo6TLseOoZhTvBqBGT3Mf1Rg_sRITYVmjAR5zk5t-kQ3PBmJ_bouQY1izm52v1efAiTEeyfLnRaPccn5r9RRCG0-fZr9gFrCrg/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGmZYiMlGq6aox7rychm8HDnhe_gx_e6khgo_tX65lo6TLseOoZhTvBqBGT3Mf1Rg_sRITYVmjAR5zk5t-kQ3PBmJ_bouQY1izm52v1efAiTEeyfLnRaPccn5r9RRCG0-fZr9gFrCrg/s640/7.jpg" width="640" /></a></div>
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There are not enough words (not even in Spanish!) to describe how grateful I feel for having you in our lives. It was the first time we all were together but felt like we knew each other for ages. So relaxed, so natural, so special and fantastic. It felt like a Christmas Day!</div>
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Thank you Marcia for being the most beautiful person, inside and out. Thank you for making the world a better place, just by being in it. Thank you for making colours a little brighter, sunshine a little warmer and hugs a little better. Thank you for loving more fiercely than anyone I know. Thank you for defining selfless, always putting others before yourself; you are going to change the world just as much as you have changed mine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXvvRvCU3elFJae3xZQWT4bV2uffffcSq1SsjChXa97nUepcMNuFtNFWdQLCsqNdFu85xN4sWFgJCJxy3w24VO8M4xAeOI7ibEyU8PjAbCnsrGCjlmJOIqxFUV_CLgS9lrnVpIz8puw/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXvvRvCU3elFJae3xZQWT4bV2uffffcSq1SsjChXa97nUepcMNuFtNFWdQLCsqNdFu85xN4sWFgJCJxy3w24VO8M4xAeOI7ibEyU8PjAbCnsrGCjlmJOIqxFUV_CLgS9lrnVpIz8puw/s640/6.jpg" width="480" /></a></div>
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Thank you for all of the things you do, big and small.</div>
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Thank you for the absolute privilege and honour of being able to call you my friend.</div>
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Thanks to your lovely and special family. We could really feel the love between you.</div>
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Because no matter how much distance is between us, no matter how many days, weeks and months we haven’t spoken to each other, I hope we can always pick up where we left it on Sunday.</div>
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Lots of love,</div>
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Paloma.</div>
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P.d. Please, please, please. Write a book. I can’t wait to read it!!!</div>
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<b><u>WHAT YOU NEED</u></b></div>
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<i>(serves 5)</i></div>
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200gr Shitake Mushrooms</div>
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250gr Chestnut Mushrooms</div>
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150gr Wild Mushrooms</div>
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500gr Whole Grain Rice</div>
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3 Garlic Cloves</div>
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5 Onions</div>
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1/2 cup Extra Virgin Olive Oil</div>
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2L Water</div>
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Salt and pepper</div>
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Sweet Paprika</div>
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1/2 cup Soy Sauce</div>
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Fresh Parsley</div>
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Mixed herbs to taste</div>
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<u><b>WHAT YOU DO</b></u></div>
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In a big pan, put the olive oil and chopped onions and garlic. Bring to medium hot and stir continuously until soft and tender for around 15 minutes. </div>
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Wash the mushrooms thoroughly under running water, drain and remove excess liquid with a kitchen towel. </div>
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Chop the mushrooms and add to the pan. Season with mixed herbs, pepper, salt and paprika. Saute until mushrooms are cooked and liquid has evaporated. Add the rice and the soy sauce and stir until all ingredients are mixed together for around 5 minutes.</div>
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Add the water and bring to high heat. Bring to a boil then reduce heat to low. Simmer and stir from time to time until cooked. Times will depend on the pan used and type of rice, but it will be between 20 and 50 minutes. Check the rice from time to time and add more water or salt if needed. When the rice is tender and creamy, take the pan off the heat, cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and serve.</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-22958952249037340782016-09-09T09:00:00.000+01:002016-09-09T09:12:20.801+01:00Apple & Frankfurters Muffins<div style="text-align: justify;">
We've been back from holidays for over a week now. Our luggage is still sitting in the living room. Next to a mountain of washing, a few empty sun cream bottles and some beach toys.</div>
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I wonder whether we want to keep the holiday dream alive or we are just lazy.</div>
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<a name='more'></a>I admit it, I’m a post-holiday slob. I shouldn’t be telling you this, I don’t want to shatter the illusion that I am an organised person, but once the fun is over I can’t really be bothered with the mopping up afterwards.<br />
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On top of that, I returned to work on Monday to find just around 700 emails sitting in my inbox. Around 50 messages in my voicemail. One leaking pipe in the kitchen that we only discovered after a power short. One over excited boy who is starting reception this year. One under excited boy who´s doing year 2. None of them with an iota of willingness to arrive at school before the register starts. </div>
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I went .</div>
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I had a great time.</div>
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I didn't want to come home.</div>
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I want to go back.</div>
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Tomorrow.</div>
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Now.</div>
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Is. Not. Fair</div>
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Yes, I know this attitude is not helping at all. But this time last week I was relaxed eating tapas and looking at views like this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMkzGv7AhMFxZUYxfxmBK6BYF5PBXcJc5bCeBaIw5F6wyIS7-J4zsGhTEi89PtFfMylavTd7uCoNcn_EiGD5PYHFVIo1KKtejknsuW2J6iQRTRyJa2W9N3Vm-dHdX1x-xgy9be6AGxg/s1600/P1140643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMkzGv7AhMFxZUYxfxmBK6BYF5PBXcJc5bCeBaIw5F6wyIS7-J4zsGhTEi89PtFfMylavTd7uCoNcn_EiGD5PYHFVIo1KKtejknsuW2J6iQRTRyJa2W9N3Vm-dHdX1x-xgy9be6AGxg/s640/P1140643.jpg" width="640" /></a></div>
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And now, look at me, cheating with this starter-main-desert all in one dishes for our lunch boxes. These Apple and Frankfurters Muffins are really tasty, easy to make and easier to eat. So I can spend my time looking at my holiday pictures.</div>
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Over and over and over and over again.</div>
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<b><u>WHAT DO YOU NEED</u></b></div>
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3 Apples</div>
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5 Frankfurters</div>
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3 Free Range Eggs</div>
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125gr Mayonnaise </div>
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100ml Extra Virgin Olive Oil</div>
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50gr Sugar</div>
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350gr Self Raising Flour</div>
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1tsp Oregano</div>
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<b><u>WHAT DO YOU DO</u></b></div>
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Preheat oven to 180C.</div>
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Mix the mayonnaise with the olive oil and the eggs. Add the sugar and whisk until soft and smooth. </div>
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Sift in the flour and mix. </div>
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Cut the apples and the sausages in small pieces. Add to the mixture</div>
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Line a muffin tray with paper cases. Fill them 2/3 full and bake in the middle of the oven for 15-20 minutes.</div>
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Serve warm or cold.</div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-1942901344121921942016-09-02T14:57:00.000+01:002016-09-02T14:57:16.118+01:00Wild Blackberries and Fig Jam<div style="text-align: justify;">
That´s it. The end of my summer holidays has finally arrived, too soon as it always happens.</div>
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Today, as everyday, the windows were flung wide open in our bedroom, and the sun was already hot by the time we got out of bed.<br />
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As it was our last day before flying back to rainy England, we´ve decided to go on a little excursion across the river.<br />
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After an amazing "churros and chocolate" breakfast in the park, we´ve headed towards the River, surrounded by olive trees, fragrant fig trees and brambles filled with sweet blackberries.<br />
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Days like this always remind me of my childhood. One of my favourite memories is picking bowls full of blackberries and eating freshly picked figs from the surrounding paths.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqkD7ZCmNyZfJNXNIuYuHqEI2qTTWiqVmC5F6jOzWCUTMYRFcB-TWtqAFam4rwutdhlKVNTegG7PiI-Rf85f7hyqJ053_otYtdApT5WUVagmkAgav2MfqtOYXJ5YzeQUJ22YLjuWb1Q/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqkD7ZCmNyZfJNXNIuYuHqEI2qTTWiqVmC5F6jOzWCUTMYRFcB-TWtqAFam4rwutdhlKVNTegG7PiI-Rf85f7hyqJ053_otYtdApT5WUVagmkAgav2MfqtOYXJ5YzeQUJ22YLjuWb1Q/s640/5.jpg" width="640" /></a></div>
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These days, I absolutely love seeing the boys getting utterly excited when their bowls are full. We have stopped a few times for a quick swim in the cold stream water, and then walked back when it was too hot to carry on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6UOvvMVLPuwEQSuNVTkNcW0zxGRXjxiHetAJHuMG0J3wbImIWgy0hMv3Vrl9sQfh9cmGpqLJ9gVQGsk5c4FZYdspQgP90KuxninLQ5fPYhHmK_hgt83fUDGZByO27aiPoLgXA86Omw/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6UOvvMVLPuwEQSuNVTkNcW0zxGRXjxiHetAJHuMG0J3wbImIWgy0hMv3Vrl9sQfh9cmGpqLJ9gVQGsk5c4FZYdspQgP90KuxninLQ5fPYhHmK_hgt83fUDGZByO27aiPoLgXA86Omw/s640/12.jpg" width="480" /></a></div>
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On our way back, we´ve considered all the different recipes we could prepare with our harvest. Jam has been, by far, the most voted option.</div>
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This homemade Jam is surprisingly easy to make! It literally involves 4 ingredients and less than 30 minutes of work.</div>
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I will now have summer memories in a jar all year round.</div>
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<b><u>WHAT YOU NEED</u></b></div>
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500gr Blackberries</div>
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800gr Figs</div>
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1kg Granulated Sugar</div>
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Juice and zest of 2 lemons<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBmqQ7yoK-_YTdlJ66whTZKWIDmA7z9Qw3cnmvCu8hPK0kcaAIAMkwTgmHqXjJRaORTDIJKG3dGCp1XfScWLl9uZsW_c_AqoByUDiNNDgeP-62LT-ums9IRS8e5CHa-d6mFc65FZSxw/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBmqQ7yoK-_YTdlJ66whTZKWIDmA7z9Qw3cnmvCu8hPK0kcaAIAMkwTgmHqXjJRaORTDIJKG3dGCp1XfScWLl9uZsW_c_AqoByUDiNNDgeP-62LT-ums9IRS8e5CHa-d6mFc65FZSxw/s640/7.jpg" width="640" /></a></div>
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<b><u>WHAT YOU DO</u></b></div>
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Rinse the blackberries and figs.</div>
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Cut the figs in quarters and put in a preserving pan. Add the blackberries, sugar, lemon juice and zest and cover with cling film. Leave overnight.<br />
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Uncover the fruit and stir. Place the pan in the hob and simmer for around 10 minutes stirring continuously. Increase the heat, bring to the boil and cook uncovered until setting point is reached, for around 20 minutes. Blend together and turn the heat off.</div>
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To sterilize the jars, remove the lids and put to one side. Place the jars into a deep pan and fill with water until the jars are covered. Bring to the boil and keep at the maximum temperature for 10 minutes, turn the heat off and cover the pan to keep the jars warm until you are ready to fill them.<br />
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Ladle into the jars, filling to the very top. Cover with screw-top lids and place onto a kitchen towel upside down for 12 hours.<br />
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The jam will keep for over a year in a dry cool place, away from direct sunlight.<br />
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<br />The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0tag:blogger.com,1999:blog-5006710302364805314.post-86280621230552301202016-08-26T09:00:00.000+01:002016-08-26T09:00:13.119+01:00Pineapple & Lemon Yoghurt Ice Cream<div style="text-align: justify;">
Holidays are tiring. I always feel like I need a week off to recover from holidays.</div>
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In Madrid we are enjoying 40C during day time and 34C overnight.</div>
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Not to talk about how amazing is to feel your shoe soles literally melting on the pavement while you try to squeeze your sweaty body in the little shadow the bus stop produces.</div>
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And although I´m really enjoying every single minute, the air is too hot I sometimes struggle to breath.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2YzjOgzG-gR_grzWgsoGDuoaxfha6HAIY9AU-L5TFiapqXvjTqDuhmZHCqpD_KMAFKr7JU4Ymh6Z67PPUJBhWWivXCwRCTVAYMWy0SJego7iiQZeDkLUgJVhyphenhyphenHZFiDqRqr1iyHc-xw/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2YzjOgzG-gR_grzWgsoGDuoaxfha6HAIY9AU-L5TFiapqXvjTqDuhmZHCqpD_KMAFKr7JU4Ymh6Z67PPUJBhWWivXCwRCTVAYMWy0SJego7iiQZeDkLUgJVhyphenhyphenHZFiDqRqr1iyHc-xw/s640/7.jpg" width="480" /></a></div>
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I really struggle to understand how have I coped living in this country over 31 years.</div>
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As every year when I´m on holidays, I ask my family and friends to prepare a "guest recipe" for me. This year, it really (really, really) had to be an oven-less recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDtOa92UcWoyY4eEKFN7m0prDt8HyazU8mijyCET1i7Oosg_cDqUoiWVXAaYq7fII6hHywNfR0uyHmp8rQPLCOT76E8uEOpK56DNfR0CIi4KMldDao73p7k2O4A4nwyK0oA-1nKi9Ug/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDtOa92UcWoyY4eEKFN7m0prDt8HyazU8mijyCET1i7Oosg_cDqUoiWVXAaYq7fII6hHywNfR0uyHmp8rQPLCOT76E8uEOpK56DNfR0CIi4KMldDao73p7k2O4A4nwyK0oA-1nKi9Ug/s640/6.jpg" width="640" /></a></div>
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This ice cream recipe is really easy, simple and quick to do that I am absolutely impressed with how amazingly good it tastes.</div>
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Strongly recommended when you can´t bear the hot.</div>
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<b><u>WHAT YOU NEED</u></b></div>
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500gr Condensed Milk</div>
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5 Lemons</div>
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2 Pineapple Yoghurts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e2oFxTKJHNgZMxCNiTWH3Oh2qgxExRlHd1O4hgkvBaZkQ3KnSXQX8PTn-w3e6gkfLxHDr5G1zLDwE1efDLrEkPdqm7pGirEB-Ob3KF9S80X8U03KnaZ0_P-CqePmg3CNlwEntv0HSg/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e2oFxTKJHNgZMxCNiTWH3Oh2qgxExRlHd1O4hgkvBaZkQ3KnSXQX8PTn-w3e6gkfLxHDr5G1zLDwE1efDLrEkPdqm7pGirEB-Ob3KF9S80X8U03KnaZ0_P-CqePmg3CNlwEntv0HSg/s640/1.jpg" width="640" /></a></div>
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<b><u>WHAT YOU DO</u></b></div>
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Mix the yoghurt with the condensed milk. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNURxwUiWn1j_ZWEWjZnlaHMox9lZuYRpyJVB0NCuPU5CkjOl5py6bpnMvI_I_4H6WatzeW3_sT09TpNAkv60p8O9IEQkTyFebXJZWtK6eQVVAPyxXgnwb2jEE45qlwIXTcJuxEJK94w/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNURxwUiWn1j_ZWEWjZnlaHMox9lZuYRpyJVB0NCuPU5CkjOl5py6bpnMvI_I_4H6WatzeW3_sT09TpNAkv60p8O9IEQkTyFebXJZWtK6eQVVAPyxXgnwb2jEE45qlwIXTcJuxEJK94w/s640/2.jpg" width="640" /></a></div>
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Zest and squeeze the lemons and add to the mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Zdj5iMbiTyBOp9TRhnGMtwbMbMYI5HDK7aW-vVVLfeNc9Wi0aLrM4qrHAAo8ALH6pq9cjD9Wla5ScEPW6Y-G1rTKd3FRbav1LrNkTZWr9hqJLwSEC4bzS9B5DPmmtcVlRtx25_0glA/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Zdj5iMbiTyBOp9TRhnGMtwbMbMYI5HDK7aW-vVVLfeNc9Wi0aLrM4qrHAAo8ALH6pq9cjD9Wla5ScEPW6Y-G1rTKd3FRbav1LrNkTZWr9hqJLwSEC4bzS9B5DPmmtcVlRtx25_0glA/s640/3.jpg" width="640" /></a></div>
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Beat together until smooth and combined.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLyadg0zVsU5_V3mESH5jyMbWoebWxXtiXVWlO5OFlctNhdLcbSlZQ7_Cvpxtk-ZxDaPn7Z-VwUh8vqBi6JHRA6348GkmXhAqNpNtWr9A8kNXYfCzfRZMe9X9SZLoam_jeEV9Aj6LwQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLyadg0zVsU5_V3mESH5jyMbWoebWxXtiXVWlO5OFlctNhdLcbSlZQ7_Cvpxtk-ZxDaPn7Z-VwUh8vqBi6JHRA6348GkmXhAqNpNtWr9A8kNXYfCzfRZMe9X9SZLoam_jeEV9Aj6LwQ/s640/4.jpg" width="640" /></a></div>
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Freeze for 2.5 hours and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbDqbyuV3xTV2BVRmfmxYBf5w0518El49yoSsCQmKeuRr11Lur20tGoSHbxBxZE_BnLl5w0F66P7mFfBParYgME1b_qi1m4L4o5ZCBrdFqWeS36HmReZjEu1_5tzmuFw5QtnD7QWFYg/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbDqbyuV3xTV2BVRmfmxYBf5w0518El49yoSsCQmKeuRr11Lur20tGoSHbxBxZE_BnLl5w0F66P7mFfBParYgME1b_qi1m4L4o5ZCBrdFqWeS36HmReZjEu1_5tzmuFw5QtnD7QWFYg/s640/5.jpg" width="640" /></a></div>
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The Tiny Marmaladehttp://www.blogger.com/profile/14319913046717369474noreply@blogger.com0