tag:blogger.com,1999:blog-23527999296153250572024-02-01T23:33:09.615-08:00Country Boy: City KitchenA twenty-something's guide to city cookingCountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2352799929615325057.post-43871813701782928152015-04-04T06:12:00.002-07:002015-04-04T06:12:57.128-07:00The Botanist: Bringing botany to Birmingham.
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<span style="font-family: Calibri;">For years now I’ve heard murmurings about Chester’s
critically acclaimed cocktail bar ‘The Botanist’ offering a sanctuary for both
the young and trendy, and the well healed elite to quench their thirst with the
latest ‘on-trend’ offering of botanical beverage. Relocate to Birmingham, where
the hardened cocktails drinker is familiar with the well-established haunts set
up by the Bitters and Twisted group, or the burgeoning independent market with
the likes of The Bureau garnering attention from the Colemore Row legalites, and
you’d agree that the market is already saturated (or more accurately paralytic
on a Friday and Saturday!) So do we need another? <o:p></o:p></span></div>
<span style="font-family: Calibri;">Hiding behind its intricate wrought-iron exterior,
Birmingham’s incarnation of ‘The Botanist’ is centrally located on Temple
Street, a mere stone’s throw from the likes of competitors Bodega and The
Bureau, first impressions are good. There has already been discussion amongst
my teacher friends about a proposed trip here when it opens commercially on the
6<sup><span style="font-size: x-small;">th</span></sup> of April, rather annoyingly already a week into our Easter
break! I didn’t tell them I’d landed an invite to the press launch last
Thursday, obviously.</span><br />
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<span style="font-family: Calibri;">Inside, you’ll be greeted to a
sophisticated décor that is simultaneously chic yet comfortable with the
addition of tastefully acoustic live music to create an mellow vibe. On arrival
I was greeted warmly by the staff and ushered to the bar to sample the
extensive cocktail menu. From the outset, ‘The Botanist’s’ brand is exactly
what it purports: delicate and subtle flavours that combine refreshing fruits
and the best of British herbs. My criteria for a good cocktail bar is that you
shouldn’t need to look at the menu and that you should rely on recommendation
only. Test one: find a cocktail that will be good for a lunchtime-drinking gin
lover. I was recommended the Watermelon and Sage Sling (£7.50), which was at it
says, with the addition of a spritz of lime juice to add a sharp edge to the
velvety smoothness of the watermelon. I was impressed: this was looking good!</span><br />
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<span style="font-family: Calibri;">After being ushered to my table with some fellow foodies, it
was reassuring to see that The Botanist offers not only an extensive cocktail
menu, but also a respectable food menu to boot. Unlike its competitors, The
Botanist doesn’t position itself as a cocktail bar that does food, or vice
versa, it very much stands in both camps. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<span style="font-family: Calibri;">Both carnivores and veggies alike will find something to
tantalise their tastes in the extensive food menu. I opted for the Smoked
Haddock Fishcake (£5.95) to start with and it arrived promptly and was
strikingly presented. The micro herb motif that adorned the cocktails that my
fellow diners were sipping featured again on the food, and the opulent colours
were set off by the retro style Willow Pattern plates that it was served on. A
nice touch, considering that this is a chain. </span><br />
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<span style="font-family: Calibri;">Between starter and main, my attentive waiter managed to persuade me to try one of the English Mojitos (it took a lot of persuasion on his behalf, of course!) A mojito with gin and cucumber is such a simple change, yet the result in stunning. A definite recommendation from me, and if you don't like it, I'll finish it off!</span><br />
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<span style="font-family: Calibri;">The real selling point of The Botanist’s food menu is the
signature Deli Boards. For £9.95 diners can select four items from an extensive
range including: Roasted Red and Yellow Peppers, Scotch Egg and Picalilly,
Poached Salmon Fillet and three different cheese, all served with Turkish
Flatbread. For the gastronomically fussy like myself, this is a real selling
point as you can tailor your menu to suit your requirements without having to
spend the earth (or seem like one of <i style="mso-bidi-font-style: normal;">those</i>
customers!) My board consisted of the Salmon Fillet, a Four Bean Salad, a
generous helping of the Houmus and a slice of Lancashire Blue Cheese. Each
portion was artistically presented, as I was now becoming accustomed to, and
decently sized- certainly sufficient for both a city lunch to share, or a
relaxed dinner. </span></div>
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<span style="font-family: Calibri;">However, I did get a bit of food envy as we all do on
occasion. In addition to the Deli Boards, The Botanist has two further divisions
to the menu: ‘Off the Barbecue’, and ‘From the Rotisserie’. Form the barbecue
you can enjoy a hanging kebab with either Halloumi for the veggies, or chicken,
prawn, lamb, or beef for the meat eaters. Dramatically presented, each diner
can enjoy a hanging kebab sopped with sweet chilli, ginger and garlic butter. I
know, I should have had one of those to start off with, but that gives me a
reason to go back, right? <o:p></o:p></span><br />
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<span style="font-family: Calibri;">Luckily, there is a dessert alternative of the kebab,
featuring strawberry and marshmallow that I plumped for and was not
disappointed. <span style="mso-spacerun: yes;"> </span>A simple dish presented in
a novel way, with generous lashings of Sailor Jerry chocolate sauce. What’s not
to love? <o:p></o:p></span></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">So my verdict? The Botanist has hit a niche with
its equal focus on providing quality food and drinks to a more discerning
customer. Think sophisticated drinks and classy nibbles on a weeknight, a
couple of inspired cocktails with colleagues on Friday, or a catch up with
friends over a long drink at the weekend, The Botanist will not disappoint. With
25% off during April with online bookings it is definitely worth a try. </span>CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-46910952406862933242015-03-29T13:08:00.002-07:002015-03-29T13:08:40.107-07:00Gas Street Social? #Iamsocial<div class="MsoNormal">
You know sometimes you get to Thursday and that weekend
feeling kicks in and you feel the urge to treat yourself? Well that didn’t
quite happen to Jess and I this week, but due to a combination of the standard teachers’
exhaustion coupled with us both working late, we ended up stopping off at the newly
opened Gas Street Social at The Mailbox for a tasty morsel before crashing out.
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I’d been eagerly awaiting the opening of Brum’s latest trendy
eatery, especially as the latest offering to The Mailbox has a considerably
more independent vibe than the plethora of chain restaurants that surround it. After
nipping in on the opening night for the obligatory glass of fizz, (£6 for a
glass of the house Bel Star prosecco) the relaxed and informal atmosphere made
this a welcoming hang out. With some features akin to long-term-favourite York’s
Bakery, Gas Street Social had a relaxed yet refined social space that openly
invites guests to do just that: socialise. </div>
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On first impressions, the food spread is pretty impressive
and will cater for most tastes in one way, shape or form. As someone who is
quite fussy when it comes to meat, I was pleasantly surprised to see a Fish
Board along with the other sharing platters. At £17.95 it is no snip, but
between two it seemed reasonable, and something that is relatively unique amongst
competitors that already offer charcuterie boards with relative abundance. To supplement
our fish, we opted for the Crispy Arancini Balls (£5.95) from the Social Plates
range and a couple of portions of fries to boot at a sneaky £3 each. The financially
savvy amongst us will notice that what is essentially a snack is now starting
to command a relatively hefty price tag...</div>
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The fish board itself was well considered and included
lightly battered calamari rings, chilli buttered king prawns, Loch Duart Salmon
and a rather rustic potted mackerel, all served with some thickly slices rye
bread. On the one hand, this was well put together and offered a great spread,
however there was considerably more mackerel than the other offerings and not
quite enough bread to go around. Let’s face it, when you’re paying nearly £18
for a sharing platter you expect to be catered for. On the flip side, all of
the fish was exquisitely cooked and the Loch Duart Salmon was a particular
winner. The arancini balls were delicious, lightly flavoured with wild mushroom
and truffle oil, and the fries were... well, fries. Simple.</div>
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Some other things to consider could be the 3 Social plates
for £17 or 5 for £27 to include a selection from the veg, meat and fish range,
or the rather impressive looking burgers. For the drinkers, there is a range of
cocktails on offer to rival the likes of Bodega and The Bureau, all with a kitsch
name and kooky presentation. </div>
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So my verdict? It’s good, I like it. It’s different and will
attract foodies and drinkers alike. I certainly plan to go back... on Tuesday
in fact and I’m taking friends. I guess that says it all. </div>
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Gas Street Social? #Iamsocial for sure!</div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-11139029024181017212013-08-24T05:54:00.000-07:002013-08-24T05:54:44.781-07:00Cocktail Trio (with some assistance)<div class="MsoNormal">
By Friday afternoon there is a tangible quiver in the air
come 4 o’clock as the many young professionals, hipsters and miscellaneous city
dwellers feel the urge to baptise the weekend with alcoholic splendour. So, for
those of you needing inspiration for that late afternoon tipple, here is a rundown
of my 3 current favourites for the essential summer bevvy: the cocktail.</div>
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<b><i><span style="color: #cc0000;">The Lost and Found:</span></i></b> Smokey Joe</div>
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For those of you who follow my Twitter account
<a href="https://twitter.com/CountryBoyBlog">@countryboyblog</a>, you will have already seen that I have tweeted about this on
previous occasions (and accidentally uploaded about a bazillion pictures of it
by mistake...) This is essentially a whiskey and coke, but not like any you
have ever tried before. Instead of standard coke, this is carbonated with smoked
bubbles and finished with a shot of maple syrup, resulting in a sophisticated
warmth to this beverage. At £7.95, this is not the cheapest of drinks, and can
certainly be undercut by some local rivals, but what you are paying for is a
quality drink, served by knowledgeable staff, in a quirky environment.</div>
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<b><i><span style="color: #cc0000;">Bodega:</span></i></b> Blueberry and Elderflour Margarita (Jack) and Raspberry
Caipirinha (Sarah)</div>
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This was a bit of an impromptu cocktail stop after an
afternoon at the Sea Life centre. Sarah and I (being strong willed as we
are...) were tempted by the appealing offer of selected cocktails being
available for £4 until 7pm. I opted for the Blueberry and Elderflour Margarita
(right) and I wasn’t quite sure what to expect! Moving away from it’s more
bitter counterpart, this one was edged with sugar and floated with a couple of
blueberries. Flavour wise, the two main ingredients worked well together and
the tequila (which I usually hate after one too many slammers in my uni days!)
added spice and warmth rather than the customary burn. Sarah plumped for the Raspberry
Caipirinha (left), a variation on the Brazilian classic, which met with her
approval and was deemed ‘fruity but sharp’. For two cocktails for £8 you can’t go wrong
with this, but after 7pm there is a bit of a price hike so get there early to
enjoy these creations. </div>
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<b><i><span style="color: #cc0000;">Jekyll and Hyde:</span></i></b> Love Heart (Jack) and Lemon Bon Bon (Amy)</div>
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The Jekyll and Hyde is part of the same chain as Bodega and
as such, has the same offers on cocktails until 7pm. Amy and I had no need for
this as we started mid-afternoon... on a Monday (guess that’s one of the perks
of being a teacher that during the summer hols you can be slightly sozzled on a
Monday afternoon!) True to it’s quirky roots, the Jekyll and Hyde is offering
up sweet shop themed cocktails this summer, served in retro jam jars. What I
liked about this was right from the offset, our cocktail maker knew what she
was doing and was able to alter my Love Heart (left) to make it less sweet and
offer her own recommendations. Both mine and Amy’s drinks paid homage to their
sweet namesakes, but we were both in agreement that the Love Heart would be the
cocktail of choice on future occasions. </div>
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<b><i><span style="color: #cc0000;">The verdict...</span></i></b></div>
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Well judging by my tweets, the Smokey Joe is definitely the
drink of choice for both quality and innovation, but... where did I end up
going back to on Monday evening... The Jekyll and Hyde, and this time for the
Turkish Delight cocktail, <i>AND</i> I even
coughed up the full £5.50, post 7pm price for this and it did not disappoint. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-60397768479916540452013-08-07T13:10:00.000-07:002013-08-07T13:10:54.581-07:00Yorks Cafe Bakery Brunch (With Sarah)<div class="MsoNormal">
One of the things I like most about school holidays is the
fact that I can start to really appreciate brunch, and the many places around
Birmingham that seem to be jumping on the brunch bandwagon and putting a
contemporary spin on classic breakfast dishes and serving throughout the day. I’ve
always been a huge fan of <a href="http://www.homecafedeli.com/#about_us">Home Cafe Deli</a> (Church Street) which serves a brilliant
range of brunch items complimented with a wide range of artisan coffees, but
today, accompanied by colleague and foodie side-kick Sarah, I finally made it
to the much talked about <a href="http://yorksbakerycafe.co.uk/">Yorks Bakery Cafe</a>.</div>
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Now I’ve heard a lot of talk about Yorks from both the
hipster community and the professionals of Colmore Row, and in the current
environment where the independent coffee safe is becoming a fixture in most
towns, standards are high. You’ll probably remember my recent visit to <a href="http://countryboycitykitchen.blogspot.co.uk/2013/07/the-double-whammy-boston-tea-party-and.html">BostonTea Party</a> and the high praise that the brownie and smoothie gleaned from my
critical palette, so the bar was set high, especially as Yorks is of the same
ilk.</div>
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Location wise, Yorks occupies a prime spot just off Colemore
Row at the top end of Newhall Street; right on the main path up from the
Jewellery Quarter, and within a stone’s throw of the city folk of the numerous
law firms. Inside, Yorks is bustling and welcoming with a range of seating
options including some outdoor seating to make the most of the rare glimpse of
sun. With the decor demonstrating a slight inclination to industrialism, with
trendy bare light bulbs, exposed masonry and complimentary art work, it
provides a sophisticated place for your morning coffee, whilst offering a sanctuary
to those hipsters who savour each mouthful whilst pouring over their laptops. </div>
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<br /></div>
<div class="MsoNormal">
There is a wide range of food on offer, with a standard
brunch menu which runs throughout the week as well as an ever changing array of
freshly made sandwiches and cakes. I opted for the Scrambled Eggs with Smoked
Salmon at a cost of £4.95. For a brunch under a fiver, I was not expecting much
if I’m honest, but I must admit I was amazed at what arrived at my table
minutes after ordering! The eggs were presented neatly (and for those of you
who cook, you will know that this is a near impossibility when working with
scrambled eggs!) with a decent helping of salmon and a blob of mascarpone cheese
to add more textural variety. What really impressed me was the quality of the
bread (a nice artisan loaf, lightly oiled and toasted) which is testament to
the fact that serious though has gone into the food that is served here. Sarah
went for the other end of the spectrum, plumping for the stack of pancakes
served with caramelised banana and maple syrup (£3.95). As someone prone to
food envy, I have no shame in saying that these looked awesome! 4 pancakes
served with a healthy dash of maple syrup and a whole banana is enough to meet
the needs of most people’s sweet tooth!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8x1yVB_-95mg4DYNuj5FRTJXi-_XsyQsstJW-G6wFIJ4YCc2nEwAKSh91OJ-437_6HaiZ5DpYH62iGGfTVtHevS61dlhv1X9b1o87uB3QTuR2P9M-Dsy4x6svWU7S6RVTz4nfs-0v-A/s1600/image+(9).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8x1yVB_-95mg4DYNuj5FRTJXi-_XsyQsstJW-G6wFIJ4YCc2nEwAKSh91OJ-437_6HaiZ5DpYH62iGGfTVtHevS61dlhv1X9b1o87uB3QTuR2P9M-Dsy4x6svWU7S6RVTz4nfs-0v-A/s320/image+(9).jpeg" width="320" /></a></div>
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<br /></div>
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<br /></div>
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To accompany my scrambled eggs I was lured into trying one
of the array of fine teas on offer, and on this occasion chose the Jasmine
Dragon Peal tea (which I won’t try to explain in detail, but essentially is
balled Jasmine which slowly unfurls to infuse your brew with a light a delicate
taste). Again, I was really impressed by the fact that this was served as loose
leaf tea in an individual cafetiere as this shows real commitment to quality
without the pretention and price that usually accompanies servings of this
nature. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsKUK2awSk_VcbG0PZ_j-v8tjeCK9PYWnqZD-kH0fEfP7N0bU-OtZcl32sg1UOcdH6kEDpb90gDJmKnn3Eu3Vmjxn4Qi0ZH_dZBY-ZgZ0-dakiQUk-gQ3RCBKVlAiNvQe0Kguavt9ng/s1600/image+(10).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsKUK2awSk_VcbG0PZ_j-v8tjeCK9PYWnqZD-kH0fEfP7N0bU-OtZcl32sg1UOcdH6kEDpb90gDJmKnn3Eu3Vmjxn4Qi0ZH_dZBY-ZgZ0-dakiQUk-gQ3RCBKVlAiNvQe0Kguavt9ng/s320/image+(10).jpeg" width="320" /></a></div>
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<br /></div>
<br />
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Once again, I had high expectations and once again, they
were surpassed. I can see Yorks becoming a weekend favourite, especially in the
cold winter months where the lure of a hearty brunch and steaming brew become essential. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-89718467305443388022013-08-06T13:44:00.001-07:002013-08-06T13:44:40.818-07:00Oatie Cookies with about a million varieties (ish)<div class="MsoNormal">
When it comes to biscuits, these oat based cookies really
deliver! My mum originally discovered these in an American cook book that we
bought way back in 1993 when we were in California. Just one of the 365 great cookie
and brownie recipes the book promised, these are have become a firm favourite
amongst family and friends alike. The base for these is really versatile and
lots of things can be added or substituted to make sure that these suit your
own taste. The basis I have used for this recipe is dark choc chip, with a
slight hint of coffee, however if you scan down you’ll see some of my
suggestions for what could be used instead. And the other good thing about
these is that that can ready in less than half an hour to provide a great
companion to that morning coffee you crave!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkU_EWwGn2SXrKhOf9B9a4sdkzHp8u11Ua_ZlWhS9XTHlBPaNttxc12AsZ0QXcvPOKNB_YsjgnFAkISpKycF1ZXZ88_uW_AyoCcd5gMFX_mTvdbp-HVQetJ3uw8CEFiipSEmTyoWIwg/s1600/image+%25288%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkU_EWwGn2SXrKhOf9B9a4sdkzHp8u11Ua_ZlWhS9XTHlBPaNttxc12AsZ0QXcvPOKNB_YsjgnFAkISpKycF1ZXZ88_uW_AyoCcd5gMFX_mTvdbp-HVQetJ3uw8CEFiipSEmTyoWIwg/s320/image+%25288%2529.jpeg" width="320" /></a></div>
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These are the coconut and white choc, with a few chilli and ginger I made for work. </div>
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<br /></div>
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<b><i><span style="color: #cc0000;">Ingredients (to make between 24 and 28, 2-3 inch cookies):</span></i></b></div>
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<br /></div>
<div class="MsoNoSpacing">
4 oz of butter, softened</div>
<div class="MsoNoSpacing">
2 oz granulated sugar</div>
<div class="MsoNoSpacing">
2 oz dark brown sugar</div>
<div class="MsoNoSpacing">
1 egg</div>
<div class="MsoNoSpacing">
½ teaspoon of vanilla extract</div>
<div class="MsoNoSpacing">
1 tablespoon of coffee liqueur or 1 tablespoon of instant
coffee (cold)</div>
<div class="MsoNoSpacing">
3 oz flour</div>
<div class="MsoNoSpacing">
6 oz rolled oats</div>
<div class="MsoNoSpacing">
½ baking soda</div>
<div class="MsoNoSpacing">
½ teaspoon of salt</div>
<div class="MsoNoSpacing">
6 oz of choc chips.</div>
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<br /></div>
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<b><i><span style="color: #cc0000;">Method:</span></i></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Preheat oven to 150 C if using a fan oven like me, or 180
C if using a conventional oven.</div>
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Add the butter and sugar to a large bowl and mix well.
Add the egg and continue to stir thoroughly. Following this, add the vanilla
and coffee.</div>
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<br /></div>
<div class="MsoNoSpacing">
Add the dry ingredients and mix until it forms quite a
thick cookie dough of a dropping consistency. </div>
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<br /></div>
<div class="MsoNoSpacing">
Drop the dough onto a greased cookie sheet 2-3 inches
apart (I usually reckon 8-9 cookies per tray) and bake for 10-12 minutes. </div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="color: #cc0000;"><i><b>Variations:</b></i></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
Now this is where these cookies come into their own! To
strip this back to the bare bones, follow the recipe up to where you add the
choc chips and coffee. Instead of this, why not try:</div>
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<br /></div>
<div class="MsoNormal">
Removing a handful of oats and adding a handful of desiccated
coconut and 6 ounces of white choc chips and mixing in to the cookie dough?</div>
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<br /></div>
<div class="MsoNormal">
Adding a teaspoon of ground ginger and ½ a teaspoon of cinnamon
(perfect for a festive variation!) Or maybe omit the cinnamon and add a good
pinch of ground chilli for a warm afterglow.</div>
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<br /></div>
<div class="MsoNormal">
Otherwise try my mum’s favourite: cinnamon and raisin. Or
why not try white choc chunks and dried cranberries?</div>
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<br /></div>
<div class="MsoNormal">
My most recent creation was with dark choc chips with a
couple of teaspoons of grated orange zest and a tablespoon of orange liqueur. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Qb1DL2FMvhlW3rEx4wQHgPe9bkJTmFKakxhwx-dxQ3jeWMFHK7mOUcu5wfLnAE5jl2fiEDMNqbkhttmd_4N6yE-n-CHliResyzYpvzzNsncgudN1cTTExJrBF0VJxvA4tbHwjDv8CQ/s1600/image+%25287%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Qb1DL2FMvhlW3rEx4wQHgPe9bkJTmFKakxhwx-dxQ3jeWMFHK7mOUcu5wfLnAE5jl2fiEDMNqbkhttmd_4N6yE-n-CHliResyzYpvzzNsncgudN1cTTExJrBF0VJxvA4tbHwjDv8CQ/s320/image+%25287%2529.jpeg" width="320" /></a></div>
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And here they are! Choc and orange awesomeness!</div>
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<br /></div>
<br />
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The list is endless! Let me know what you try!</div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-79804711322130910482013-07-30T03:46:00.001-07:002013-07-30T03:46:56.245-07:00Panna Cotta with Raspberry Coulis<div class="MsoNormal">
After being given some anodised silver pudding basins for
Christmas last year I have been looking for something to try these out. I’d
already used them with the <a href="http://countryboycitykitchen.blogspot.co.uk/2013/07/wheat-free-chocolate-fondant-for-alev.html">Chocolate Fondants</a> and they were very successful
then, but a fondant in this hot weather wasn’t what I was craving. Panna Cotta
on the other hand is a desert quintessential to the warmer summer months, served
garnished with fresh fruit, refreshing coulis and finished with a sprig of
fresh mint. This creation debuted for Alev’s birthday dinner, and again is
completely gulten free. This version is served with a raspberry coulis, but
there are many different variations that this can be served with. I’ve even
seen it served with a chocolate sauce for those of you who are looking for some
serious indulgence!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHP9sCZKcDjlX48raI6zQGgGUF83Ovhyphenhyphen4RwsREc_FjS4mFVLlJIDX6HrxSksxKVFAjTGqaZ2kxnlI7azZECWfVkiZfhf5q7lMjwTOBZDUWma8TNVHpG2wMjD_xAtx49Bxutesokr00g/s1600/photo+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHP9sCZKcDjlX48raI6zQGgGUF83Ovhyphenhyphen4RwsREc_FjS4mFVLlJIDX6HrxSksxKVFAjTGqaZ2kxnlI7azZECWfVkiZfhf5q7lMjwTOBZDUWma8TNVHpG2wMjD_xAtx49Bxutesokr00g/s320/photo+(9).JPG" width="320" /></a></div>
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<br /></div>
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<br /></div>
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<b><i><span style="color: #cc0000;">Ingredients:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(For the Panna Cotta)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3 gelatine leaves</div>
<div class="MsoNormal">
250 ml milk</div>
<div class="MsoNormal">
250 ml double cream</div>
<div class="MsoNormal">
1 vanilla pod (split lengthways)</div>
<div class="MsoNormal">
25 g caster sugar.</div>
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<br /></div>
<div class="MsoNormal">
(For the coulis)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
175 g caster sugar</div>
<div class="MsoNormal">
175 ml water</div>
<div class="MsoNormal">
200 g of raspberries (plus extra for decoration)</div>
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<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Method:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soak the gelatine leaves in water until soft. They will get
considerably larger, and try to resist the urge to touch them!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the milk and cream into a saucepan and add the sugar
and vanilla pod (complete with seeds) and heat on a low heat until gently
simmering. Remove from the heat as soon as this happens.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drain the water off the gelatine leaves, and add to the milk
mixture stirring until dissolved. Pour the mixture into the pudding basins
(this will make enough to fill 4 of approximately 150ml each. Leave these to
cool thoroughly before chilling. When I made these, I made them the day before
and left to chill in the fridge overnight but they do set within a couple of
hours if time is a premium. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the sauce, place the sugar and water in a pan and heat
until the sugar has dissolved. Add the majority of the raspberries and blitz
with a hand blender until smooth. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Press the blitzed raspberry mixture through a sieve to
remove the unwanted seeds. Allow this to chill before serving.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Turn out the panna cotta when you are ready to serve and
spoon the coulis around the base. Garnish with a fresh raspberry and a sprig of
mint. </div>
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<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Country Boy says:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When turning these out, they can sometimes be a bit
unwilling to leave the pudding basin so either plunge them into a shallow dish
of hot water first, or quickly run a blow torch around the basin once upturned.
</div>
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<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Variations:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
The coulis can be made with any sort of summer berry (or a
mixture if you wanted to be really adventurous!) Why not try it with
blackberries in the autumn and when it comes to blitzing, throw in a few sprigs
of mint to create a cool buzz, or use strawberries with a squeeze of fresh lime
to add some zing. Let me know what you try. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-68582346878772390272013-07-26T08:01:00.000-07:002013-07-26T08:01:35.644-07:00Chocolate Olive Oil Cake (for Sophia)<div class="MsoNormal">
As you have probably gathered with my previous blogs, I
associate the dishes that I make with certain people. This cake is one that I
discovered a couple of weeks ago courtesy of the voluptuous Nigella so it
probably should come with a warning about how sickeningly delicious it is.
Anyway, enough of Nigella, this cake is one that I made with my especially
awesome friend Sophia in mind. Like <a href="http://countryboycitykitchen.blogspot.co.uk/2013/07/wheat-free-chocolate-fondant-for-alev.html">Alev</a>, Sophia doesn’t eat wheat, but this
comes with the added bonus (complication?!) of the fact that she also doesn’t
eat any dairy either. Yes bakers, I know what you are thinking- worst nightmare
and all that! But fear not, help is at hand in the form of this really quite
surprising Chocolate Olive Oil Cake, which is a future staple of the City
Kitchen. Sophia, this one is for you...</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnp9w7cM5vXjeVGUuq0hZBSQ7mibsHy8v0LHx4XDFl3Z6MEBy-O1qkTAvVtF0vpL3NtgWWjS7cjZH4xuECO7pBDp0O5r5KK-jkWTwXwycis_D9IlA_yFqogqg7gsi_AvXkEyyHt4-vyw/s1600/photo+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnp9w7cM5vXjeVGUuq0hZBSQ7mibsHy8v0LHx4XDFl3Z6MEBy-O1qkTAvVtF0vpL3NtgWWjS7cjZH4xuECO7pBDp0O5r5KK-jkWTwXwycis_D9IlA_yFqogqg7gsi_AvXkEyyHt4-vyw/s320/photo+(8).JPG" width="320" /></a></div>
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<br /></div>
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<br /></div>
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<b><i><span style="color: #cc0000;">Ingredients</span></i></b><span style="color: #cc0000;">:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
150 ml olive oil (or any good quality vegetable oil)</div>
<div class="MsoNormal">
50 grams of cocoa powder</div>
<div class="MsoNormal">
125 ml boiling water</div>
<div class="MsoNormal">
2tsp vanilla extract</div>
<div class="MsoNormal">
150 grams of ground almonds</div>
<div class="MsoNormal">
½ teaspoon of bicarb</div>
<div class="MsoNormal">
Pinch of salt</div>
<div class="MsoNormal">
200 grams of caster sugar</div>
<div class="MsoNormal">
3 large eggs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Method:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat your oven to 150 degrees (if using a fan oven like
me, 170 otherwise) and grease a 9 inch spring form cake tin (or standard sponge
tin works just as well)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the boiling water into a heat proof bowl and sift the
cocoa powder into this and whist vigorously. Add the vanilla and set aside to
cool. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In another bowl, combine the almonds, bicarb and salt. Meanwhile
beat the eggs, oil and sugar until you have a light yellow, creamy batter.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Following this, slowly pour in the cocoa mixture and
continue mixing, then slowly add the almond combination to this as well. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour this into the prepared tin and bake for 40-45 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Country Boy says:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This cake should still look a bit moist when it is finished,
and it does have a bit of a funky texture even when cool. When removing from
the oven, slide a sharp knife into the centre and it should come out clean.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Serving suggestions:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This cake is so versatile you can either serve it warm with
a spoonful of Greek yoghurt or crème fraiche, or cold with a cup of tea. I also
found that this cake was at its best 24 hours after cooking as its had time to
settle properly, so try and resist the temptation for that long, but if not,
enjoy it when it’s warm and seductive. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
I’ve also debated changing this up a bit with the addition
of some crystallised ginger, finely chopped, when you mix in the three main
ingredients. Have a go and let me know what you think. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-27083293901021658492013-07-25T10:42:00.000-07:002013-07-25T10:42:00.334-07:00The Double Whammy: Boston Tea Party and Loki Wine (with Jess)<div class="MsoNormal">
So it’s the school holidays, a time for teachers to catch up
on their social life and hone their drinking skills during the 6 weeks of
freedom. Invariably during the holidays, I manage some sort of alcohol and food
filled afternoon with Jess as we meander around Birmingham putting the world to
right. Our usual haunt is the chic and trendy Bodega (on Bennett’s Hill which I
will be mentioning in a future blog), but today, seeing as it is the first week
of the summer hols, we went for the double whammy. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First port-of-call: <a href="http://www.bostonteaparty.co.uk/">Boston Tea Party</a>, 190, Corporation
Street. I’ve come across this chain before in Exeter and was impressed then, so
when I heard that a new branch of it had opened in Birmingham, I immediately
added it to my list of places to visit. Located slightly out of the town
centre, BTP Cafe is situated in a converted pub and still shows a slight
inclination to its Victorian past. The interior is reminiscent of an American
diner, with distressed red leather booths, but pays homage to the largely young
professional clientèle with a trendy vintage décor. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Between Jess and I, we managed to try a good spread. Jess
plumped for the tuna melt on a whole-wheat bread which met her approval,
especially with the addition of capers, adding a welcoming tanginess which
really set off the tuna’s flavour. Along with her standard Coke, she also
sampled the Meantime London Lager, which she described as ‘light and hoppy’.
Being more of a wine drinker, I will have to take her word for this!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH16oRljLHMfte4_o0yJ8lh9cvNO2oo7EsEIyEA8E422KbanRQ32Ey3Z0_NjFd3VbYXZxf9bZebVcOs5LqxLM0Jw11IUa2Klzmt7wSNzIziFpQHqIRT4VmECLTvZ1xI87QwHphXKR4bw/s1600/photo+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH16oRljLHMfte4_o0yJ8lh9cvNO2oo7EsEIyEA8E422KbanRQ32Ey3Z0_NjFd3VbYXZxf9bZebVcOs5LqxLM0Jw11IUa2Klzmt7wSNzIziFpQHqIRT4VmECLTvZ1xI87QwHphXKR4bw/s320/photo+(6).JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
I on the other hand, went for the current trend of super
juices, with a Raspberry, Lemon and Mint Cooler. At £3.20 I had high
expectations, and I was not disappointed. The flavours complimented each other
beautifully and provided a zingy, yet refreshing summer beverage. Along with
this, I decided try to homemade wheat-free brownie (in keeping with the
wheat-free theme started by the <a href="http://countryboycitykitchen.blogspot.co.uk/2013/07/wheat-free-chocolate-fondant-for-alev.html">Chocolate Fondant</a>). This again surpassed
expectations, and whilst maybe a little dense, the inclusion of dark chocolate
made a very rich, indulgent and satisfying afternoon diversion. At £5.80 for
the two, it is in line with the typical hipster cafes that seem to be springing
up all over the place, but this one really delivered. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xjfDsxKAb1S3-w78vVY0WdNkL5CIjbi8WWCE-TQdirqptX5v9kWXDeAhGnxud5qs5rJm2gj8KeqvkmLhx9hMQfW4_vkfWW1SMRsCg6RO81b5xXQCQsidK_JxqYP_hwfluPG_5vqW-w/s1600/photo+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xjfDsxKAb1S3-w78vVY0WdNkL5CIjbi8WWCE-TQdirqptX5v9kWXDeAhGnxud5qs5rJm2gj8KeqvkmLhx9hMQfW4_vkfWW1SMRsCg6RO81b5xXQCQsidK_JxqYP_hwfluPG_5vqW-w/s320/photo+(5).JPG" width="320" /></a></div>
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<div class="MsoNormal">
Stop two: <a href="http://lokiwine.co.uk/">Loki Wine</a>, 36, Great Western Arcade. What a way to
pass an afternoon! For all you fellow winos out there, Loki is a must. Offering
a range of up to 24 different wines to taste via an innovative swipe card system,
Loki makes wine tasting accessible, yet maintains a level of sophistication
that tasting en masse often lacks. A minimum of a £10 top up is required to
taste, and with this you can either charge your glass with a shot, ½ glass, or
full glass of your favourite tipple. With my more robust palette I started with
an 2009 Frescobaldi Chianti (which was probably a bit too full bodied for
afternoon drinking without food), followed by a fantastic 2012, Amalaya Reisling
which was simply stunning! Slightly more acidic, yet with a pleasing floral
note, this is the perfect bevy for a warm afternoon. I might well go back for a
bottle of this next time I whip up a Seafood Linguini. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjgwgbQaCwEUFUK6TmEr1NA18JPhnMo72IjDntRT2Hx-gUupWF2kscBo_KQO5FLSOgTXPqy00fbJr6lU_6nuqf_j_9GE_d_U38f9azNawILqGRoVnKv76XfZPInilV9kmNxMQ-CDs-Q/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjgwgbQaCwEUFUK6TmEr1NA18JPhnMo72IjDntRT2Hx-gUupWF2kscBo_KQO5FLSOgTXPqy00fbJr6lU_6nuqf_j_9GE_d_U38f9azNawILqGRoVnKv76XfZPInilV9kmNxMQ-CDs-Q/s320/photo+(7).JPG" width="320" /></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Loki not only offers the tasting experience to
passers by, but also various different events and speciality tastings. Also on
offer are a range of Gins, Ports and Champagnes. For a more personal service
than Selfridges and Harvey Nic’s, Loki will not disappoint</span>CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com2tag:blogger.com,1999:blog-2352799929615325057.post-75247787206952049492013-07-24T13:49:00.000-07:002013-07-24T13:49:25.777-07:00Cool Quesadillas<div class="MsoNormal">
So you remember the <a href="http://countryboycitykitchen.blogspot.co.uk/2013/07/cool-summer-chilli.html">Cool Summer Chilli</a> I posted about? Well
I had some left over (which freezes really well by the way!) so I whipped up
these super quick Quesadillas. These are great for a mid-week dinner as they
are ready in minutes!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DWUhC-CqZubLm0Wt1S2hwtZS36lHOLcPAIx4s6I7YL3RvdnM7pmgSM8OpBh1Abbe_Ru0VSPdxNRvwozW2Q_V8NdPTXcW-72Go6vMytPHfXUd7jWEbrjff8hNQ348MjCM5gKodl01BA/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6DWUhC-CqZubLm0Wt1S2hwtZS36lHOLcPAIx4s6I7YL3RvdnM7pmgSM8OpBh1Abbe_Ru0VSPdxNRvwozW2Q_V8NdPTXcW-72Go6vMytPHfXUd7jWEbrjff8hNQ348MjCM5gKodl01BA/s320/photo+(4).JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Ingredients</span></i></b><span style="color: #cc0000;">:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Flour tortillas</div>
<div class="MsoNormal">
Leftover chilli</div>
<div class="MsoNormal">
Cheese (mozzarella is best, but cheddar also works fine)</div>
<div class="MsoNormal">
Butter or margarine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Method:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a large, flat frying pan.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lightly butter one side of the tortillas and lay in the pan.
Cover one half of the tortilla with the chilli mix and top with a sprinkle of
cheese.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fold the other half of the tortilla over and press down onto
the chilli. Head this through for about 4 minutes on a relatively high heat then
turn over once golden brown and crisp. Repeat on the other side. Serve straight
from the pan. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Serving suggestion:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I usually serve this with a light salad of rocket and
watercress which was the plan for tonight, but my fridge was on the blink and
my salad crisped a little bit too much...</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
If you want to jazz it up a bit more, top with a squirt of a
hot sauce (Nando’s is good, although I hate to be a corporate sell out; maybe a
homemade chilli sauce should be a summer project...) and a good spoon full of
sour cream to offset the heat. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-65961613096453060212013-07-23T14:31:00.003-07:002013-07-23T14:31:50.649-07:00Wheat Free Chocolate Fondant (for Alev)<div class="MsoNormal">
I found this absolute gem of a recipe for my friend Alev
when she came over for her birthday recently as she can’t eat wheat. I can hear
that collective groan released when you realise that this awesome looking
fondant is wheat free as yes, we all know that this means that it will probably
have a texture somewhere between cement and sand paper. However, this is a real
moist treat that knocks the socks off standard fondants. I think this is
probably down to the condensed milk which is added to the recipe which keeps it
moist and decadent. Now I will say that this photo is a second attempt at the
first batch of these turned out a little bit like chocolate soup (which I was
told tasted awesome nonetheless) but you do need to be strict with your oven
timer when you make this one. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXLdyEj7VLUIzPH0TSHWnWgn61d3dgv59KIW5qX7UUpQCGdQ-7WrCZvp7WiAdKjHIUi6hIYssJ9cZbqJlHyMri4j-Pgy0GimBqMgH3VtkprAOiQSwV4XbBPt93K-mVuFi3rFfG7lTGA/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXLdyEj7VLUIzPH0TSHWnWgn61d3dgv59KIW5qX7UUpQCGdQ-7WrCZvp7WiAdKjHIUi6hIYssJ9cZbqJlHyMri4j-Pgy0GimBqMgH3VtkprAOiQSwV4XbBPt93K-mVuFi3rFfG7lTGA/s320/photo+(3).JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Ingredients:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
55 grams butter </div>
<div class="MsoNormal">
85 grams caster sugar</div>
<div class="MsoNormal">
170 gram tube of condensed milk</div>
<div class="MsoNormal">
4 large eggs</div>
<div class="MsoNormal">
Pinch of salt</div>
<div class="MsoNormal">
1 tsp of vanilla extract</div>
<div class="MsoNormal">
1 tsp of coffee powder, dissolved in 1 tbsp of hot water</div>
<div class="MsoNormal">
350 grams of dark chocolate (approx 50% cocoa solids)</div>
<div class="MsoNormal">
85 grams of wheat free flour (I use Doves Farm, but you can
equally make this with the same quantity of plain flour)</div>
<div class="MsoNormal">
4 greased pudding tins (I grease in a downwards direction,
then dust with cocoa and chill)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Variations:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe can also be delicious with a couple of small additions. For a slightly boozier, more grown-up taste, a shot of Tia Maria can be substituted for the coffee, or perhaps jazz it up with the grated zest of an orange and a squeeze of fresh orange juice. Let me know what you think!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Method:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Beat the butter and sugar with an electric whisk until
smooth. Add the condensed milk.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Whisk in the eggs one at a time then add vanilla and coffee.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the melted chocolate and the flour and whisk until the
mixture forms a smooth, loose batter.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spoon into the pudding moulds and chill. Place into a pre
heated oven (150 fan assisted, 200 conventional) and cook for 12 minutes (the
pudding should have formed a slight dome that wobbles slightly when touched.
Some cracks might appear, but don’t worry!) If it needs longer, check it every
minute until it has reached this stage.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The joy about this pudding is it’s sauce is hidden in the
centre, but if you do want to indulge a little more, this is delicious served a
spoonful of clotted cream. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Country Boy says:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
When turning these out, run a knife around the top edge of
the pudding only to loosen the pudding. Turn these over and cover with a tea
towel and give it a good tap to ensure it has popped out neatly. Sometimes a
tap can be a little less than required, so don’t be afraid of being quite firm.
If it is sticking, ease it out gently with a thin knife.</div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-73745270149368256192013-07-20T12:55:00.002-07:002013-07-21T12:26:42.362-07:00Foodies Top 100: UK Food BloggingCountry Boy: City Kitchen can now be found on Foodies Top 100!<br />
<br />
<div style="width:165px;padding:0px;margin:0px;border:0px;line-height:0px;"><a target="_blank" href="http://www.foodies100.co.uk" title="Foodies100 Index of UK Food Blogs"><img style="width:165px;height:110px;border:0px;margin:0px;padding:0px;" title="Foodies100 Index of UK Food Blogs" alt="Foodies100 Index of UK Food Blogs" src="http://www.foodies100.co.uk/top/badge-1944.gif" /></a><br /><a target="_blank" href="http://www.morphyrichards.co.uk/" title="Morphy Richards" rel="nofollow"><img style="width:165px;height:56px;border:0px;margin:0px;padding:0px;" title="Morphy Richards" alt="Morphy Richards" src="http://www.foodies100.co.uk/top/morphyrichards.gif" /></a></div><br />
<br />
Spread the love (and the Marmite!)CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-31255278914528268162013-07-20T12:36:00.000-07:002013-07-20T12:36:35.941-07:00Cool Summer Chilli <div class="MsoNormal">
This is a recipe I originally found on the Jamie Oliver
website and have made a couple of times since then. It’s a great alternative to
the standard chilli and, whilst it still has the spice and some chilli powder
in it, it’s perfect for the warmer summer evenings with generous sprinkle of
cheddar cheese or a splodge of cooling sour cream. I recently made this for my
friend Jess who, with her partner Scott, is one of the most regular visitors to
the City Kitchen. Jess isn't a huge fan of beans in food, but this recipe even
managed to win her over. It's a sure fire winner and definite crowd pleaser!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fI2zPwj4BgYCKQi-muzqTZxfdDfcA729TONngpwJsjQ8OrUIZr1HByo67VNhNExOxtIQg4m4ncr9bxxfokYsWfzcETLnA8wwqtXh9ifaFAZSctdiXsfRik1CMdfLuL8I9LF_CacFuw/s1600/image+(6).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fI2zPwj4BgYCKQi-muzqTZxfdDfcA729TONngpwJsjQ8OrUIZr1HByo67VNhNExOxtIQg4m4ncr9bxxfokYsWfzcETLnA8wwqtXh9ifaFAZSctdiXsfRik1CMdfLuL8I9LF_CacFuw/s320/image+(6).jpeg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">(Serves 4)</span></i></b></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;"><br /></span></i></b></div>
<div class="MsoNormal">
<b><i><span style="color: #cc0000;">Ingredients:</span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Splash of Olive Oil (Extra virgin ideally)</div>
<div class="MsoNormal">
½ an onion, chopped finely</div>
<div class="MsoNormal">
1 red and 1 green pepper, chopped into small pieces</div>
<div class="MsoNormal">
1 tin of chopped tomatoes</div>
<div class="MsoNormal">
1/4 teaspoon of chilli powder (more if you prefer)</div>
<div class="MsoNormal">
1 tin of red kidney beans</div>
<div class="MsoNormal">
Salt and pepper to season and a quick shake of dried basil. </div>
<div class="MsoNormal">
For the crispy shells:</div>
<div class="MsoNormal">
Tortilla wraps</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Toppings:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheddar cheese</div>
<div class="MsoNormal">
Sour cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Method:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oil in a frying pan (I use a wok, but any large
frying pan will do) and add the onion. When added the onion should sizzle in
the hot oil. Stir immediately until the onion softens but doesn't brown.</div>
<div class="MsoNormal">
Add the chopped red and green peppers and continue to stir
for about 5 minutes, until softened.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once the ingredients have softened, add the chopped tomatoes
and stir. Sometimes I add a dash of water at this stage if I am going to leave
it to simmer for a while. Add the kidney beans and the chilli powder and leave
to simmer for 15-20 minutes, seasoning if necessary and adding the dried basil.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, preheat the oven to 180 degrees (or 150 if you’re
using fan assisted). Tear off 4 strips of tin foil (about 2 ft each one) and
scrunch into a ball of about 4 inches diameter. Wrap the tortilla loosely
around these until each forms a simple ball, and bake in the oven for 10
minutes until crisp. After 10 minutes has passed, remove from the oven and extract
the tin foil from the centre.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spoon the hot chilli into the prepared tortilla shells and
serve with a generous sprinkle of cheddar cheese or a healthy dollop of sour
cream. I usually serve this with a fresh rocket salad as this really
compliments the sweet chilli flavour. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Variations:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you like your chilli hot, after you have softened the
onion, add ½ a teaspoon of chilli powder, ½ a teaspoon of cumin powder and then
follow the same procedure as above. A good slug of red wine will add to the
richness of the flavours too. (I usually make this version in the winter and
serve over home-made potato wedges).</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
I am also a fan of adding some Quorn mince to this recipe
after adding the chopped tomatoes and the kidney beans. This will mean you need
to add about ¼ of a can of water to the mixture as the Quorn always seems to
soak up loads of the tomato juice. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0tag:blogger.com,1999:blog-2352799929615325057.post-58095220171461636292013-07-20T10:26:00.000-07:002013-07-20T10:26:00.802-07:00Rocky Road (for Amy)<div class="MsoNormal">
Rocky Road is a firm favourite in the City Kitchen, and what’s
great about this is that it doesn't involve any oven time and is so simple
anyone could make it! I spent a long time pondering what would be the first
recipe on this new blog, but eventually arrived at Rocky Road after a
conversation with my friend <a href="http://sunshineandtomatoes.blogspot.co.uk/">Amy </a>(aka ‘Bridge’). Amy is someone who has been in
the Country Boy Kitchen many times over the years and knows my cooking style as
well as anyone. She suggested Rocky Road to premier on my blog after I sent her
this rather delicious picture of my creation. So after the ‘rocky road’ of the
last year, here it is, recipe 1: Rocky Road. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Z3MspUGuOB7b7e4vBJ2JmgQeZGKKdDn4fpPGmyTTOf58NNdygrJGbNeO4KEXnzRcRFiIPpOyiWiLY-Zadl0IVOplnsaBOaDdT75Upy1gC9ceWjBt_Aaxq6-w-BfUrz91X25MmyYeKw/s1600/image+(5).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Z3MspUGuOB7b7e4vBJ2JmgQeZGKKdDn4fpPGmyTTOf58NNdygrJGbNeO4KEXnzRcRFiIPpOyiWiLY-Zadl0IVOplnsaBOaDdT75Upy1gC9ceWjBt_Aaxq6-w-BfUrz91X25MmyYeKw/s320/image+(5).jpeg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Ingredients:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
100 grams of butter or margarine</div>
<div class="MsoNormal">
250 grams of chocolate (I used dark choc, 50% cocoa, but it
works just as well with milk choc)</div>
<div class="MsoNormal">
200 grams of rich tea biscuits (digestives work just as
well, but they will be slightly more crumbly once set)</div>
<div class="MsoNormal">
Roughly half a bag of Pink and White Marshmallows</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b><i>Method:</i></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large saucepan melt the butter and the chocolate,
stirring until they have formed a thick liquid. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove from the heat and leave to cool for approximately 10
minutes. Once cooled crumble the rich tea biscuits into the chocolate mixture
and stir in. After this, roughly chop the marshmallows (scissors will do fine)
and add to the mixture, stirring until everything is covered with the
chocolate.</div>
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Line a rectangular tin with baking paper and roughly dollop
the mixture in, making sure that it reaches the edges. Don’t try and flatten
this down; leave it looking rough and textured. </div>
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Leave on the side until completely cool, then chill in the fridge
to set (this usually takes a couple of hours to make sure it’s fully hardened.)</div>
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Cut into squares and enjoy!</div>
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<span style="color: #cc0000;"><b><i>Variations:</i></b></span></div>
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Now, if like me, you like raisins or sultanas, you can
create a slightly chewier version by adding a handful of these when you are
mixing in the ingredients.</div>
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For a more grown up palette, add half a teaspoon of chilli
flakes (yup, you heard right) which will undercut the sweetness and add a warm
after-taste. This variation is great for after dinner treat or a snack served
with an espresso. If you do add the chilli, I would recommend cutting into
smaller squares, rather than the more conventional bar shape. </div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com3tag:blogger.com,1999:blog-2352799929615325057.post-70127174641597037502013-07-20T10:00:00.001-07:002013-07-20T10:00:40.277-07:00The re-birth...<div class="MsoNormal">
Afternoon folks!</div>
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So after my previous incarnation as ‘Country Boy’ from ‘<a href="http://confessionsofacountryboy.blogspot.co.uk/">Confessions of a Country Boy</a>’ I've had some time to reign in my puerile antics (to an
extent: they will still feature along the way) and have no re-emerged as ‘Country
Boy: City Kitchen’. </div>
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This is a project that has been offing for a while, and now,
egged on by various friends and family, the motivation to put pen to paper (or
in this case, fingers to keyboard) has come to fruition. </div>
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The recipes that are on the blog are all ones that I've discovered
over the years and tested out on various willing friends who happened to be in
the right place at the right time. I do want to make it clear that I do not
claim to be the creator of these amazing recipes (although I really wish I
was!) but they are things that I genuinely love making, and in some cases I
have put my own Country Boy spin on them here and there, so look out for some
unusual additions. </div>
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I guess what I'm trying to say is that I hope you enjoy this
whether you’re a regular at my dining table, or if you’re just passing by
looking for inspiration. Comments are always welcome and I like to know how
people are using these recipes and putting their own mark on them. </div>
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Enjoy!</div>
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Country Boy</div>
CountryBoy1011http://www.blogger.com/profile/00647126446428805794noreply@blogger.com0