tag:blogger.com,1999:blog-23483705293524429112024-03-18T23:52:16.562-03:00Clouds In The KitchenUnknownnoreply@blogger.comBlogger106125tag:blogger.com,1999:blog-2348370529352442911.post-1679839243640260462015-02-22T16:26:00.001-03:002015-02-22T18:49:22.099-03:00Chorizo, Garlic and Chillies Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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It was so windy, cold and rainny outside and there was no way I would go to the supermarket. So I started seeing what foods I had in the house. Nothing fresh so I decided to use up the piece of chorizo I had.<br />
I looked around and found flour and had the idea of making those. An experiment that I swear was the best improvisation on my menu, so far.<br />
<br />
You will wow yourself and your guests with this easy and quick recipe.<br />
<br />
Read it before you start cooking this please.<br />
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<b>You will need:</b><br />
<br />
125g self raising flour<br />
55g unsalted butter<br />
1 teaspoon of baking powder<br />
enough milk to bind the flour together but not soak it<br />
15 cm of chorizo cut in 1cm cubes<br />
4 cloves of chopped garlic {I used my pestle and mortar and did not take skins off}<br />
1 tablespoon of thai chillies {also a mortar job and you can use as much as you want}<br />
2 tablespoons of chopped parsley<br />
salt /pepper<br />
1 mixed egg for brushing the scones<br />
<br />
<br />
Preheat the oven at 180 Celsius.<br />
<br />
Sauté the chorizo until it releases the oil but do not crisp it up and add your garlic and chillies letting it become very aromatic and turn it off as you do not want to overcook the garlic, just release the flavours. Let it sit for a couple of minutes, cooling.<br />
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In a bowl, mix the flour, butter and baking powder until all mixed like a crumble mix. Add the chorizo mix, now a little cooler, the parsley, a wee pinch of salt and pepper.<br />
Mix a little and add your milk, a little at the time.<br />
Remember that you will not over mix this or else it will become chewy. So you just want to bind it all together.<br />
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Flour a surface and pour mix on top of flour. Form a dough and cut in 6 about 2 cm high each.<br />
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Spread butter on a tray and place the scones slightly away from each other. Brush with egg mixture and bake for 12/15 minutes until golden on top.<br />
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Best eaten Hot/Warm!!!<br />
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Please let me know how it goes ! Have fun !!!<br />
<br />
You can now also follow me on <b>Instagram </b>as cloudsinthekitchen<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-7693808984065336382014-10-07T19:16:00.000-03:002014-10-07T19:20:31.473-03:00Thai Clams <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
The easiest way to make me feel happy is to eat foods that I ate when I was living in Chiang Mai, Thailand.<br />
<br />
Yesterday I visited an Asian supermarket and bought all the ingredients.<br />
This recipe has no quantities as you need to up on the herbs and spices you like and use less of the ones you don't like so much.<br />
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You can substitute the clams for any other seafood you like or even use another type of protein or even a vegetable, just watch for cooking times as you do not want to overcook it.<br />
<br />
It is delicious and this is how you make it:<br />
<br />
Bash some lemongrass, fresh turmeric, fresh chillies, garlic, galangal or ginger in a pestle and mortar until they release their aromas.<br />
Heat some oil on a pan or wok, if you have one and add the aromatics you just bashed. Stir fry them for about 30 seconds or until your kitchen smells like Nirvana.<br />
Add the washed clams and mix. Add fish sauce and add 1/4 cup of water or stock. Mix everything and when it boils fiercely put the lid on it for about 4 minutes or until the clams open up. Please discard the ones that did not open up properly.<br />
Squeeze a tiny bit of lime juice and stir.<br />
Turn the heat off and add some chillies and freshly chopped coriander.<br />
Serve hot and enjoy!<br />
It is a treat!<br />
Please, let me know how it goes!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-56411165139407253282014-09-18T14:21:00.004-03:002014-09-30T19:36:53.221-03:00Coconut and Condensed Milk Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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My Mum makes a cake that is moist and delicious and it looks like this.<br />
I do not have the recipe so I just made this up.<br />
It pleased a few guests and friends.<br />
Let us see what you think about it.<br />
<br />
Ah, in case you are wondering, this is most definitely not a diet cake!<br />
<b><br /></b>
<b>You will need:</b><br />
<br />
2 cups self raising flour<br />
1 cup sugar<br />
4 eggs<br />
1 cup vegetable oil<br />
1 cup milk<br />
1 cup desiccated coconut if you cannot get freshly grated{I used fine cut}<br />
1 can condensed milk<br />
1 cup coconut to decorate cake<br />
<br />
All ingredients need to be at room temperature.<br />
<br />
Pre heat your oven to 180 Celsius.<br />
Mix all ingredients {except the condensed milk and the second cup of coconut} until you have a homogenous dough.<br />
Cover a baking tin with parchment paper. I used 2 trays of 20cmX20cm as I did not have a bigger one at hand.<br />
The cake has to be no taller than 4/5 cm tall after baking or else it will not be as moist as necessary.<br />
Bake it until a stick is inserted and it comes out clean {about 30 minutes}.<br />
When the cake is still hot make holes on it and drizzle with the condensed milk so that it moistens inside the cake {if your cake is very tall, cut the cake in half horizontally and drizzle inside of the cake too}.<br />
Cover it with second cup of coconut.<br />
<br />
Enjoy it with a nice espresso or a nice cup of tea!!!<br />
Yummmm....<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-78512427126595647102014-08-21T11:25:00.000-03:002014-08-21T11:30:31.316-03:00Grilled Bananas and Maltesers Sinkers {aka Heaven}<div dir="ltr" style="text-align: left;" trbidi="on">
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This is not so much a recipe but a Heavenly combination.</div>
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I am a total lover of grilled or BBQ banana, so when I had guests for dinner yesterday, </div>
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I decided to use the bananas I had here and also the Maltesers bag </div>
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I had in the cupboard. It turned out great!</div>
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<b>You will need:</b><br />
<br />
1 or 2 ripe bananas per person<br />
Maltesers<br />
<br />
<br />
Fire the BBQ or turn on your oven on high.<br />
Make a light slit on the top side of the banana skin but make sure not to cut through the skin {your knife should not touch the fruit}.<br />
Let it cook. It will take about 10 minutes or a little longer but the banana will be cooked and soft, the skin will open up and you can then sink the maltesers into the banana and put some on top too.<br />
The combination of the hot banana and the melting chocolate with the crunch, is something everyone should try once in their lifetime!<br />
<br />
Have fun!!! Let me know how it goes!!!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-20756758066551884892014-07-27T18:11:00.002-03:002014-07-27T18:33:37.573-03:00Rocket Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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This is delicious and so simple to make.<br />
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This is what I make whenever I have left over rocket leaves. I also add whatever other herbs, leaves or edible flowers I have in the fridge that maybe won't be used so soon.<br />
<br />
I hate wasting food and it is so difficult when you cook for one or have left overs from dinner parties.<br />
<br />
It is not exactly a traditional pesto as there is no basil, pine nuts or cheese, but you can add them if you wish. This is more like a herbal sauce.<br />
<br />
I serve with with my low carb bread {toasted or not}, BBQ meats or fishes, mix or with pasta or on top of pasta, boiled eggs and/or as a salad dressing and for that all you have to do is add a little cider vinegar and wow: you have a green vibrant dressing!<br />
<br />
<br />
<b>You will need:</b><br />
<br />
1 clove garlic {I do leave the skin on}<br />
1 cup of young rocket leaves<br />
1/4 cup flat leaf parsley {optional, but it gives it bulk and harmonizes the sauce}<br />
6 nasturtium leaves and stalks {optional, but it makes it amazing}<br />
green or red chilli {optional}<br />
a generous pinch of salt and freshly ground black pepper<br />
a big glug of extra virgin olive oil<br />
<br />
On a heavy mortar {or a food processor} bash the garlic, chillies {if using} with the salt and once broken and smashed, add the leaves, herbs and/or flowers bit by bit. Pound them until they are as coarse as you like.<br />
I like to have it rustic so it it does not look like green juice. Add the olive oil and stir the pestle around to amalgamate everything. Adjust the salt and pepper and serve it.<br />
<br />
It keeps in the fridge in a sealed container or jam jar for about a week, for that you may want to cover it with olive oil so that the leaves won't go dark.<br />
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<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-34879873089713744272014-07-23T09:40:00.001-03:002014-07-23T09:50:30.739-03:00Thai Inspired Salmon<div dir="ltr" style="text-align: left;" trbidi="on">
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In my 18 months in Thailand I never saw them eat salmon. </div>
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So all the Thai salmon recipes you see are fusion dishes, do not get fooled.</div>
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Real Thai food contains a tremendous amounts of herbs. Herbs are ingredients. They are a fundamental part of what defines Thai cooking, not used only as garnish.</div>
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I was watching the video of my favourite cook in Chiang Mai and she was teaching me how to make a fish dish with herbs. No, she did not use salmon, </div>
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but that is what I had at home, so hence this inspired recipe.</div>
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The recipe I give you now is for the fish you see in the photo, adapted and very yummy!!! </div>
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Her original recipe I am saving for my book... </div>
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You can wait a little, right?</div>
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<b>You will need:</b></div>
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1 piece fish with skin on {any fish you like} </div>
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juice of 1/2 big lime</div>
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2 tablespoons of nam pla {fish sauce}</div>
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1 small diced tomato</div>
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1 chopped spring onion</div>
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1 tablespoon of chopped mint</div>
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1 tablespoon of chopped thai basil {if you don't have it use any basil}</div>
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1 tablespoon chopped coriander stalks or thai coriander {pak chi farang, if you can find it}</div>
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1 teaspoon coriander leaves</div>
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1 small green or red chilli bashed with a knife and chopped </div>
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1/4 teaspoon of sugar {demerara or palm sugar are best}</div>
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Grill, fry or BBQ your fish and make sure to crisp up the skin. This is important as it makes your dish have a myriad of textures.</div>
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Meanwhile, prepare and mix all the other ingredients in a bowl. Adjust the seasoning. It should be spicy, salty, tangy and have a round flavour to it.</div>
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Place the fish on a pretty plate and pour the seasoned herbs on top.</div>
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Serve it immediately.</div>
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Believe me, you will not regret making this!</div>
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You can also use this recipe for grilled seafood, meat, chicken or pork.</div>
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Let me know what did you think of this recipe and please share it with your friends! </div>
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Thanks!!!</div>
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Sawadee Ka</div>
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_/\_</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-40637529726413787782014-07-07T14:04:00.001-03:002015-01-06T08:47:05.170-02:00Clouds Low Carb Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Ff3xfdMvOW2VeOv6jaTATd4hulByPWXW6RCMSRhycCowSsdTrzHb4Z7BAnElHTYtUQRynf0r9fPfM4fUK83UjvBX9RPNlGDgTa9czHaZLR_0DKokf18c5QPoMqPF7II3QEFjHGAVdfk/s1600/Bread+low+carb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9Ff3xfdMvOW2VeOv6jaTATd4hulByPWXW6RCMSRhycCowSsdTrzHb4Z7BAnElHTYtUQRynf0r9fPfM4fUK83UjvBX9RPNlGDgTa9czHaZLR_0DKokf18c5QPoMqPF7II3QEFjHGAVdfk/s1600/Bread+low+carb.jpg" height="320" width="240" /></a></div>
This is a savoury take on a tart recipe I created for a low carb diet.<br />
It worked and I am as happy as I can be.<br />
It is easy and quick.<br />
But it also sooooo good. <br />
I have bread and that was what I was missing. I love BREAD!!!<br />
<br />
I have already had it as sandwich {tuna and onion being my favourite}, bruschetta, with chocolate spread, toasted with a fried egg on top and in a club sandwich.<br />
<br />
I have made it this time in a square baking tray so it reminds me of focaccia, so if you want you can even use rosemary on it or sun dried tomatoes or whatever flavour you prefer.<br />
Next time, I shall make it plain with lots of other seeds for the crunch.<br />
<br />
<b>You will need:</b><br />
<br />
8 tablespoons oat bran + 1 tablespoon for "flouring" the tin<br />
4 eggs<br />
1 teaspoon of baking powder<br />
1 pinch of salt<br />
1 teaspoon of caraway seeds slightly crushed by a pestle and mortar or any other seeds/spices/herbs/vegetables you may want to add {optional}<br />
1/2 cup of fat free or full fat fromage frais or yoghurt<br />
2 tablespoons of powdered milk<br />
2 tablespoons of cornflour {cornstarch}<br />
2 tablespoons of chia seeds {optional}<br />
<br />
Pre heat the oven to 200 degrees Celsius.<br />
Lightly oil the baking tin {I used a 20X20cm for this} and "flour" it with 1 teaspoon of oat bran.<br />
In a bowl, mix all other ingredients. Let it sit for 5 minutes and mix again.<br />
Pour the batter on the tray and bake it on the top shelf.<br />
<br />
I baked mine on 200 Celsius for 5 minutes and then turned it down to 180 Celsius for another 10/15 minutes. It depends in your oven, so you will know when it is ready when you insert a toothpick and it comes out clean.<br />
<br />
I am very curious to hear about your experience making and tasting this.<br />
<br />
I am also interested to know in what way and with what you ate yours!!<br />
<br />
Have fun and keep me posted!!!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-25925102553461415102014-06-30T13:28:00.001-03:002014-06-30T13:44:14.664-03:00Low Carb Apples, Blueberries and Cinnamon Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7n2IeQgRb8-w4CiKwv1OEB1hPCFe2u_GG1yS5tG5t83-xw0gsaKorMkRt0OurlqDE7dxVh2xXWHTv2c1JVtM1hWuxep1AGXDNx7Q2LTSVTZIfFo_E5JDqf7oC0HP6q9646XtugJsefCjk/s1600/retro+low+carb+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7n2IeQgRb8-w4CiKwv1OEB1hPCFe2u_GG1yS5tG5t83-xw0gsaKorMkRt0OurlqDE7dxVh2xXWHTv2c1JVtM1hWuxep1AGXDNx7Q2LTSVTZIfFo_E5JDqf7oC0HP6q9646XtugJsefCjk/s1600/retro+low+carb+pie.jpg" height="240" width="320" /></a></div>
<div class="post-body entry-content" id="post-body-3982897799879762412" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 616px;">
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It is my low carb take on my apple cake. </div>
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It will make your taste buds come alive.<br />
<br />
It is so easy and quick to make and Oh, So Comforting to Eat!<br />
<br />
Your home will smell lovely whilst this is in the oven, total Cinnamon sweetness...</div>
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Unlike all the other cakes and tarts I make, I prefer to eat this one cold. It makes the texture a bit more full bodied, if it makes any sense.</div>
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If it does not make sense, have a piece when it is hot and then have a cold one later, you will understand what I mean.<br />
<br />
<span style="font-size: 13px; line-height: 1.4;">Let's get cooking!!!</span></div>
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<b>You will need:</b></div>
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<b><br /></b>4 eggs<br />
1 tablespoon baking powder<br />
1/2 cup quark<br />
1/2 teaspoon vanilla essence</div>
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1 heap teaspoon of ground cinnamon {or more, if you are a cinnamon lover like me}<br />
1/3 cup xilytol {or sweeten to taste with your preferred sweetener}</div>
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8 tablespoons oat bran<br />
2 sliced in 3mm gala apples {skin and all}</div>
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1 grated small carrot {coarse grater}</div>
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1/2 cup of blueberries<br />
<br />
<br />
Pre-heat the oven to 200 degrees centigrades.<br />
Beat the eggs until they are mixed well and add all ingredients to a bowl {except the blueberries} and mix well. Let it sit for 5 minutes and mix again.<br />
Spread some oil on a non stick baking tray {20X20cm on this particular recipe} and remove the excess with kitchen paper.<br />
Pour the mix in and top it up with the blueberries. Take it to the oven, top shelf.<br />
I baked mine on 200 Celsius for 5 minutes and then turned it down to 180 for 10/15 minutes. Keep checking. It will be ready when you insert a toothpick and it comes out clean. Remember all ovens are different, so keep checking.<br />
<br />
<br />
<b>PLEASE NOTE:</b><br />
DO NOT leave it inside the oven after you have turned it off because it carries on cooking and it will dehydrate anything that stays in there. That is a massive mistake people make that makes all foods dry and paper like.<br />
<br />
I hope you enjoy this recipe.<br />
<br />
Please share with your friends and make comments, if you can.</div>
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-1968762931850214722014-06-25T13:34:00.004-03:002014-06-25T18:34:51.279-03:00Scallops with Chorizo<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfmHt0jq5_XJiPWTeIxb3YPrs334NajDTCYCa5FvyQ5dhiPf1ckOoF8jidaKga8BQHgYf0ZVNnWGphTh2gCt51yPi5cUkta0RxKrV73RPZc3sVmT3ge27XIAzOZLqmbyhGqpjsVKl9x_e/s1600/scallops+w+chorizo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfmHt0jq5_XJiPWTeIxb3YPrs334NajDTCYCa5FvyQ5dhiPf1ckOoF8jidaKga8BQHgYf0ZVNnWGphTh2gCt51yPi5cUkta0RxKrV73RPZc3sVmT3ge27XIAzOZLqmbyhGqpjsVKl9x_e/s1600/scallops+w+chorizo.jpg" height="240" width="320" /></a></div>
<br />
Cooking does not have to be complicated, elaborate or boring!<br />
You can get big flavours with simple ingredients.<br />
I had this ready in less than 5 minutes.<br />
Just make sure everything is at room temperature.<br />
<br />
Please take a moment to read the instructions for cooking before you start making it.<br />
<br />
<b>You will need:</b><br />
<br />
6 scallops<br />
6 pieces or slices of chorizo {I used sliced as it was all I had here but prefer the pieces/chunks spicy/hot}<br />
1 tablespoon of extra virgin olive oil<br />
A squeeze of fresh lemon {optional but it does bring some zing to the dish}<br />
<br />
<b>Option 1 </b>- Chorizo pieces: Heat a griddle pan, wok or frying pan until it is almost at smoking point and add the chorizo pieces and olive oil. Mix it until the chorizo releases its oils {about 30 seconds} and add the scallops, stir and let it cook undisturbed for about 1 minute and then turn them over for another minute and turn the heat off. Serve and squeeze the lemon, if using it.<br />
<br />
<b>Option 2 </b>- Chorizo slices: Heat the pan of your preference like above. Add olive oil and scallops and cook them undisturbed for one minute then turn the scallops over and add the sliced chorizo, stir and cook for another minute and turn the heat off. Serve and squeeze the lemon, if using it.<br />
<br />
You can add black pepper if you wish and some chopped parsley or even garlic if that is what you want. When I made it this time, I went for the big and yet simple flavours.<br />
<br />
When I do use garlic, I chop it roughly and add it before I turn the scallops over, so it does not cook the garlic too much. If using parsley, I add it just before turning the heat of and stir. I sprinkle the black pepper right at the end too as I love its raw earthy fragrance.<br />
<br />
Serve with a salad, a slice of toasted bread or both ...<br />
<br />
<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-80823872978576135152014-06-16T10:13:00.001-03:002014-06-16T17:31:58.131-03:00Foil Lid<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJwyOPVncVX1rN2xfVHnaOrBfnhPzGEJdColU1Vb_WozP7Mq3xUV7fPmB1sRA4RV5h6LgTi4ryToJlSaTQntNKdLcCuMxDW5L5lC1rsb8Tj5mliR5du65GeQRTKAxxGTDse0sYpfxfZju/s1600/foil+lid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJwyOPVncVX1rN2xfVHnaOrBfnhPzGEJdColU1Vb_WozP7Mq3xUV7fPmB1sRA4RV5h6LgTi4ryToJlSaTQntNKdLcCuMxDW5L5lC1rsb8Tj5mliR5du65GeQRTKAxxGTDse0sYpfxfZju/s1600/foil+lid.jpg" height="240" width="320" /></a></div>
<br />
<div style="text-align: center;">
I was simmering a Thai dish on my wok and realized I needed a lid.<br />
<br /></div>
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As my wok is massive, I had no lid for it!<br />
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And then I saw it, sitting there on top of the counter, calling my name and my imagination:<br />
<br /></div>
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FOIL!!!</div>
<br />
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A brilliant moment of inspiration!<br />
<br /></div>
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And the best part was that, afterwards there was no washing up to do!!</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-88112864542757170182014-05-17T19:24:00.003-03:002014-05-17T19:24:38.881-03:00Salada Brasileira e Thai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qyyb91wxGJY7HsfG7Xp7kYIaayjuGb5OKxPj4avsWsq7W8xyYndudqHXJXSGBEbmYdHouE-cPKIXWdEK-kaVrzx1LJGWnYr8Fkg05hQtlYzDeANYDolhAhroCeCMpSzj6ECB3fItP-bj/s1600/IMG_3340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qyyb91wxGJY7HsfG7Xp7kYIaayjuGb5OKxPj4avsWsq7W8xyYndudqHXJXSGBEbmYdHouE-cPKIXWdEK-kaVrzx1LJGWnYr8Fkg05hQtlYzDeANYDolhAhroCeCMpSzj6ECB3fItP-bj/s1600/IMG_3340.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Criei essa salada
rápida e saudável que junta as cores do Brasil e os sabores asiáticos.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fácil, flexível e
deliciosa!<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Você pode trocar os
ingredientes e usar aqueles que tem em mãos!<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Lembre-se que as
castanhas do Brasil são riquíssimas em selênio que ajuda administrar e prevenir
o cancêr e em poucas quantidades auxilia a diminuir o colesterol.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A abóbora japonesa é um
ingrediente com baixa calorias e contém alto teor de ferro, potássio, fósforo e
magnésio {que auxilia na absorção de cácio} e proporciona um alto nível de saciedade.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Essa salada é muito
saborosa e muito saudável e os sabores confortantes! <o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Você precisará de :<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 punhado de rúcula {ou
qualqur outra folha como agrião, alface ou escarola}<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 abobrinha {eu usei a
amarela, mas a verde é deliciosa tabém}<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Castanhas do Brasil
cruas<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 fatias de abóbora
japonesa cozida<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Um fio de molho de
peixe Thai {nam pla- disponível em qualquer mercado asiático ou mesmo em grandes
supermercados}<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Se for vegetariano usar
molho de soja com umas gotas de limão<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Vinagre de arroz
{encontrado em qualquer supermercado}<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Óleo de gergelim
tostado {encontrado em qualquer supermercado mas em mercados asiáticos o preço
é substancialmente mais barato}<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Arrume os ingredientes
em um prato e por cima escorra um fio de molho de peixe tailandês ou molho de
soja, arroz de vinagre e óleo de gergelim tostado.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #666666; font-family: "Trebuchet MS"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Essa receita é
deliciosa e seus sabores são surpreendentes quando juntos.<o:p></o:p></span></b></div>
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<div class="MsoNormal">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-20267134160377269952014-05-08T16:31:00.001-03:002014-05-17T18:29:17.400-03:00Flowery Ice, Pretty Water... <div dir="ltr" style="text-align: left;" trbidi="on">
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A lover of pretty things, I insist in making use of edible flowers in my food...</div>
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I believe that you do eat with your eyes first and, as I am in constant need to feed myself</div>
<div style="text-align: center;">
with lovely things, I ordered pretty edible flowers.</div>
<div style="text-align: center;">
After I used them for salads, antipastos, pastes and garnishes I still had some leftovers and decided to take this a step further.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I made flowery ice which is a simple, easy and fun thing to do.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2jcUZsxiW41yYi1iH7N2MECu6bLn-jhSGYk_1O3NngIMSoibZErC2HcY1wOIbad8dS7cp0ylw0oOLEOwV3t5nl3W4u_56It5tNIzO7pokvRdoFY0Dl6AHYY32WEbZ-Vy2saXKGyiwlcZ/s1600/IMG_9361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2jcUZsxiW41yYi1iH7N2MECu6bLn-jhSGYk_1O3NngIMSoibZErC2HcY1wOIbad8dS7cp0ylw0oOLEOwV3t5nl3W4u_56It5tNIzO7pokvRdoFY0Dl6AHYY32WEbZ-Vy2saXKGyiwlcZ/s1600/IMG_9361.JPG" height="240" width="320" /></a></div>
Get all the edible flowers you can find or choose only your favourite.<br />
It depends on the occasion I choose one type or a few different ones. </div>
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Add the flowers to a half filled tray after the squares</div>
<div style="text-align: center;">
{or whatever tray shape you choose}</div>
<div style="text-align: center;">
are almost frozen. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5oU51pwnmIau7V_9mxLMF7dBxlnp5lXXKhbwY9Hp9WjKgahQALsDCiIYE-rdFmAHJ2_9gjxpxJSOBnNEUGwbAuRiU7WZxbZvaA1lR4zM7tWkRKftxW9fV-5ZOZF_1lDXOhI2hksUd-Oy/s1600/IMG_9382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5oU51pwnmIau7V_9mxLMF7dBxlnp5lXXKhbwY9Hp9WjKgahQALsDCiIYE-rdFmAHJ2_9gjxpxJSOBnNEUGwbAuRiU7WZxbZvaA1lR4zM7tWkRKftxW9fV-5ZOZF_1lDXOhI2hksUd-Oy/s1600/IMG_9382.jpg" height="320" width="240" /></a></div>
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After you add the flowers fill the tray with more water pushing the blossoms </div>
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deeper with enough care not to bruise them.</div>
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Put the tray back in the freezer and wait until completely frozen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUB7c_zvPbEzu3j-8mnAjvOKbo-Vd1GZDAyuE_5_giwMwWrtPheQTlV8-Kh4mpQZgiaaBLOoJA2fkNXTjgxiU5VckA1vrY2tsjfR7dgVewMLPfGXXqjlhLO7HpeXe-CpKu52OuJQkk_Gd8/s1600/IMG_9393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUB7c_zvPbEzu3j-8mnAjvOKbo-Vd1GZDAyuE_5_giwMwWrtPheQTlV8-Kh4mpQZgiaaBLOoJA2fkNXTjgxiU5VckA1vrY2tsjfR7dgVewMLPfGXXqjlhLO7HpeXe-CpKu52OuJQkk_Gd8/s1600/IMG_9393.JPG" height="240" width="320" /></a></div>
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This is what the ice cubes looked like.</div>
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Now add them to a glass of water or some coconut water {I have even made the flowery ice with white wine to use it in wine for a special occasion}.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdutAS9HseFSSsP6zLUqbDHV_WyPIWdJ5t66QYLpcCDPqzj0h4wOZtyTRIzApxRmn4ITgCOaA6dqypr0QY1ouZcrmci66N5xFeHuGhiP5WP2oqQMsavagvjhm6LmoRsB0M8qo30YSf-2I/s1600/IMG_9402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdutAS9HseFSSsP6zLUqbDHV_WyPIWdJ5t66QYLpcCDPqzj0h4wOZtyTRIzApxRmn4ITgCOaA6dqypr0QY1ouZcrmci66N5xFeHuGhiP5WP2oqQMsavagvjhm6LmoRsB0M8qo30YSf-2I/s1600/IMG_9402.jpg" height="320" width="240" /></a></div>
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You can eat the flowers after the ice has dissolved as they are edible and hopefully organic!</div>
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Have fun and enjoy a beautiful glass of any clear drink that will make you </div>
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and your guests feel incredibly special.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-2682936430038669412014-04-27T20:06:00.000-03:002014-04-28T02:04:16.547-03:00Roast Garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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I normally make this at home every week as garlic is my favourite ingredient.</div>
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For sure I make this every time I have my oven on for savoury food.</div>
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It is very easy and quick.</div>
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Basically I separate huge cloves of garlic {do not peel them} and put them on a tray with olive oil, rock salt and only a little bit of oregano or/and thyme, a crushed bay leaf and a twist or two of freshly ground pepper.</div>
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The oven is pre-heated somewhere between 180 to 200 degrees Celsius.</div>
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I let it roast until the desired colour and texture for about 20/30 minutes {try squeezing it with your fingers or a spoon to see how soft it is}. </div>
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Sometimes I allow it to cook a little more so it becomes soft and the garlic inside is like a paste.<br />
It squirts as you press the garlic... it is such fun !<br />
Try it !!!</div>
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<br /></div>
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This can be eaten on toasted bread, added to salads, soups, roast meat or as you like it.</div>
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I am known to eat it on its own as I am preparing dinner or reading a book!!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-7668136362051052472014-03-07T02:04:00.003-03:002014-03-07T02:11:03.145-03:00Thai Fried Banana, Gluai Tot<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cJLzm41VzwLQ2MqUu6CX1DFv7I3h2iWdCaO3dc7NpYq4n3-Be_BeXxs7GxZqc0J1F9Om1ywwV-80pt9o4RhMyGzSeCueH_11jtZAjWU0uo4UI7JL_QWqHLIVZvKQ1lNVvAkYjWoNA8w0/s1600/IMG_2971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cJLzm41VzwLQ2MqUu6CX1DFv7I3h2iWdCaO3dc7NpYq4n3-Be_BeXxs7GxZqc0J1F9Om1ywwV-80pt9o4RhMyGzSeCueH_11jtZAjWU0uo4UI7JL_QWqHLIVZvKQ1lNVvAkYjWoNA8w0/s1600/IMG_2971.JPG" height="240" width="320" /></a></div>
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Those are amazing!</div>
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So simple to make and a delicious snack or desert!</div>
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When I asked for the exact measures for the lady who sells them around the corner from me,</div>
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she told me to get a bowl and add to it:</div>
<br />
1 cup of plain flour {approximately}<br />
1/3 cup of fresh grated coconut {or desiccated coconut}<br />
sugar to taste<br />
about 1 litre of water {add a little more if you need to}<br />
a pinch of salt<br />
1/4 cup of white sesame seeds<br />
Bananas cut lengthwise or any pretty way you wish as long as it is cut about 1.5 cm thick {she uses them slightly green, like a day before they are ripe enough to eat on their own, but I have tried this with ripe bananas, they are fabulous either way}<br />
<div>
<br /></div>
vegetable oil to fry<br />
<br />
Mix all ingredients, except for the oil and bananas and beat it by hand {she uses a wooden spoon} until is all like a paste. Make it thick but runny. It should not make it a very thick coat. On <a href="http://www.youtube.com/watch?v=LE5ZDaBiFJU">this video</a> you can see the consistency of it and how to fry them.<br />
<br />
Add the bananas {and they also use here sun dried bananas or sweet potatoes and I even had this made with durian} to the batter and mix.<br />
<br />
Heat the oil, careful not to smoke it and when hot enough so that you drop a little drop of batter and it starts to fry immediately, you take one banana at the time and add them to the oil. Fry the bananas until they are golden brown. Place them on kitchen paper and preferably eat them hot!!!<br />
<br />
This batter is to be made and used on the same day!<br />
<br />
Hope you have fun and let me know how much you like it!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-42928846941530340412014-01-14T13:07:00.000-02:002014-01-14T13:17:26.196-02:001 Pii Tii Nii 1 ปีที่นี่ 1 Year Here<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaIDpJXibnWWNgGEtaSeiJPsjhWix9oI7uQmEUPlQVM3aSWX95ER8lKDEVgL5U1W_E6EYOTK-VOi9HT-bfey_Tdpyd7njnSKyCXQGoLl0DzcpmHqvcMI5PckCvQhlxBUHf6IBxh1pUBr2/s1600/IMG_0105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaIDpJXibnWWNgGEtaSeiJPsjhWix9oI7uQmEUPlQVM3aSWX95ER8lKDEVgL5U1W_E6EYOTK-VOi9HT-bfey_Tdpyd7njnSKyCXQGoLl0DzcpmHqvcMI5PckCvQhlxBUHf6IBxh1pUBr2/s320/IMG_0105.jpg" width="250" /></a></div>
<br />
I have been in Chiang Mai for 1 year.<br />
1 year and 1 month exactly.<br />
In total, 1 year and 2 months, as I stopped at the islands first.<br />
<br />
I have been here before, to Thailand I mean...<br />
But this time it just took me.<br />
I surrendered to the Thai ways and the charisma of the people from Chiang Mai.<br />
The markets, flavours, colours, people and the peace that permeates Northern life has made me stay.<br />
<br />
I have on and off thought of leaving and made moves to go back to the West only to come back here and get more and more ingrained in Thai living.<br />
<br />
I have learned some Thai language which is enough to ensure I go by in the markets and get round the city, always receiving a smile for my attempts to try and speak and I even receive compliments for my accent, which apparently my accent is good, when they can understand me at all.<br />
<br />
I have made video after video here, trying to show you what I eat, where I visit and how sweet and giving the Thais can be!<br />
<br />
I am learning about myself constantly and going through major personal changes and Chiang Mai seems to be the perfect place for me to do it. To BE!<br />
<br />
<a href="http://www.youtube.com/user/CLOUDSINTHEKITCHEN/videos">Click here</a> to see the list of all the videos I made in the last year.<br />
<br />
I hope you enjoy !<br />
<br />
Happy New Year Everyone!!!!<br />
Sabbai Dii Pii Mai Jiao!!!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-87960956347541865112013-11-14T12:30:00.003-02:002013-11-14T12:30:35.463-02:00Brazilian Looking Salad, Thai Tasting Delight <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWCImxE66Iqsxtc3GP00AgXP-E9p7DH3YpHiAlCEe1OMcLKMtpct1ADwnErG4OfUGWM5Q4QCUua3Z35pyeKDEvkyje-oese3dO-bcUxXZ7-N_j_JhggA_Pae8-vx0sEQDicdmliqTs_u9/s1600/IMG_3340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWCImxE66Iqsxtc3GP00AgXP-E9p7DH3YpHiAlCEe1OMcLKMtpct1ADwnErG4OfUGWM5Q4QCUua3Z35pyeKDEvkyje-oese3dO-bcUxXZ7-N_j_JhggA_Pae8-vx0sEQDicdmliqTs_u9/s320/IMG_3340.JPG" width="320" /></a></div>
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Delicious, healthy, easy and beautiful...</div>
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Inspired by the transition from my trip to Brazil to Thailand, </div>
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here goes a fusion salad.</div>
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<br /></div>
<b>You will need:</b><br />
<br />
1 handful rocket leaves<br />
1 courgette {I used yellow but you do not have to}<br />
Brazil nuts<br />
2 slices of steamed or boiled japanese pumpkin {kabocha}<br />
<br />
Drizzle with fish or soy sauce, rice vinegar and toasted sesame oil. {I drunk the dressing that was left over on the bottom of the bowl...sorry for the oversharing!!!}.<br />
<br />
No frills, but flavours and colours that will guarantee you Zen Happiness and Content!!!!!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-1732418367151598832013-11-09T12:03:00.001-02:002014-05-17T18:33:26.444-03:00Brazilian Cornmeal and Fennel Seed Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHEqPYEMk2XqvNa47N7OI2CL2etOtzbOppgfSREunHlIg2YuQh3E_p1NVOMEpGs7Q27jtv7KgvPYb5-M1P3J9oYSrc437Ks1SEJB1zxYaN6x1YpI5gP1MBjTwo-6FCqOEXDtoYLZ1bGkC/s1600/Cornmeal+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHEqPYEMk2XqvNa47N7OI2CL2etOtzbOppgfSREunHlIg2YuQh3E_p1NVOMEpGs7Q27jtv7KgvPYb5-M1P3J9oYSrc437Ks1SEJB1zxYaN6x1YpI5gP1MBjTwo-6FCqOEXDtoYLZ1bGkC/s1600/Cornmeal+cake.jpg" height="240" width="320" /></a></div>
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I have just gone back to Brazil for a few weeks </div>
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and I used this opportunity to look at Mum's recipe book. </div>
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I missed baking cakes and I asked her what was her best recipe for cornmeal cake, </div>
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which is my favourite. </div>
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This recipe was given to us by a lovely lady who once worked for us called Sônia and it was transcribed by my Mum to her book with her beautiful writing.<br />
The most beautiful writing I have ever seen.</div>
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<br /></div>
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I missed this cake's deep sweet flavours with the entrancing aroma of the fennel seeds.<br />
<br />
I missed reading my Mum's recipes and looking at her calligraphy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5OfEw8kN_IeXNwFnaEJK8apINTQOr4lCs__A-q1b3nohwiPdiOZhrBGDpqsPlzwjK6rukY-5_T1X4lH81ZD6qQ5sJP6e7auz4K4zHkFfwq1A8851QFxiIVcTdTs2ns1q_i-dECdmO7RR/s1600/Receita+mamae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5OfEw8kN_IeXNwFnaEJK8apINTQOr4lCs__A-q1b3nohwiPdiOZhrBGDpqsPlzwjK6rukY-5_T1X4lH81ZD6qQ5sJP6e7auz4K4zHkFfwq1A8851QFxiIVcTdTs2ns1q_i-dECdmO7RR/s1600/Receita+mamae.jpg" height="320" width="312" /></a></div>
<br />
As it happened, she had all the ingredients necessary to bake </div>
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this moist treat in the pantry, so I went to work.</div>
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<br /></div>
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In 20 minutes we could smell comfort and joy throughout the house and in 45 minutes we were smiling, drinking freshly made coffee and eating this delicious traditional brazilian recipe.</div>
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There is one thing I need to say here:<br />
Thanks, Sônia</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm__3e_mIx3ZrT1GpZ2T3dyr4Cb5LIfQxQAkEqEl81pstk1OlxmGvkYklrgy6Nco14s31oSzacndyrZls-HK8Oou5OMnQnQOOBjIXYjB_gOMVVhcbe7n8YnUMyRW4Wj6mMvYsPQ4oIhsK/s1600/bolo+de+fuba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm__3e_mIx3ZrT1GpZ2T3dyr4Cb5LIfQxQAkEqEl81pstk1OlxmGvkYklrgy6Nco14s31oSzacndyrZls-HK8Oou5OMnQnQOOBjIXYjB_gOMVVhcbe7n8YnUMyRW4Wj6mMvYsPQ4oIhsK/s1600/bolo+de+fuba.jpg" height="240" width="320" /></a></div>
<br />
<b>You will need:</b><br />
<br />
3 large eggs<br />
1 cup of vegetable oil<br />
1 1/2 cups milk<br />
2 cups of sugar<br />
1 cup of oil<br />
1 cup of white flour<br />
2 cups of finely ground cornmeal<br />
1 heap tablespoon of baking powder<br />
2 heap{ish} tablespoons of fennel seeds {I love it, so I do not economize here}<br />
<br />
Blitz everything in the liquidizer, except the fennel seeds, for about 30 seconds or until all is blended.<br />
Add the fennel seeds, mix with a spoon and pour into a greased and floured baking tin, preferably similar to the one you see in the first picture as it makes the cake very tall and cooks evenly. Also it gives a brazilian traditional look to it.<br />
You can, if you want, add 1/2 cup of parmesan cheese or grated coconut or even 1/2 a cup of tinily diced guava marmalade {goiabada, which you can find in any south american or portuguese shop, just ask for the name and they will know what you are talking about}.<br />
<br />
Bake in 200 degrees Celsius for about 40 minutes or until you insert a long toothpick and it comes out clean.<br />
<br />
You can also sprinkle with some ground cinnamon after it has been baked and still hot. This is is completely optional and i would suggest you do it only after you have tried the original recipe, so you can see which one you like best...<br />
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<br /></div>
Enjoy it in the company of people you love and a cup of fresh coffee.<br />
When you cannot be with them sit down, take a deep breath in, cut a thick slice and let the memories come to find you, like I often do...<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-39842875190758573472013-09-27T11:38:00.000-03:002014-03-07T00:55:44.978-03:00Chocolate for Vagabonds <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6dBF66QiS2MK18-ko7I_9Rpp9N4XWoxNoUzVUBFQH9lK74I8Y0DBDE5gJmECzKDu98C04zW2wO3kTWMrwLZAqSsv9KRvVkfzzz2U1EhrKJtIr9PrjkkU9FhEbIGbsWj9qwK3os1k6BXr/s1600/IMG_1275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6dBF66QiS2MK18-ko7I_9Rpp9N4XWoxNoUzVUBFQH9lK74I8Y0DBDE5gJmECzKDu98C04zW2wO3kTWMrwLZAqSsv9KRvVkfzzz2U1EhrKJtIr9PrjkkU9FhEbIGbsWj9qwK3os1k6BXr/s320/IMG_1275.jpg" height="240" width="320" /></a></div>
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I love CHOCOLATE... </div>
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This is a raw chocolate recipe and it is healthy, creamy, chocolatey, easy and delicious.</div>
<div style="text-align: center;">
So quick and a great way to have your coconut oil daily!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
There has been a lot of research on cold pressed coconut oil and its health benefits.<br />
You can find out about it online. I encourage you to have a tablespoon<br />
of it every day for good general health .</div>
<div style="text-align: center;">
I saw a video of a man who took it for h is advanced Alzheimer's and after a couple of months he was considerably healthier and almost symptom free.</div>
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I also read that it helps you to slim, so, based on that and the sweet aroma, </div>
<div style="text-align: center;">
I do have it daily but it can get boring, so when Anita offered me this raw chocolate recipe and I jumped for joy and made a video showing how to make it step by step! </div>
<div style="text-align: center;">
<a href="http://youtu.be/3StczWFz9Jg">Watch the video</a> and see how incredibly simple it is to make it!!!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>You will need:</b></div>
<div style="text-align: center;">
the same quantities of good quality, extra virgin coconut oil and cocoa powder</div>
<div style="text-align: center;">
Honey{or any sweetener you choose} to your taste</div>
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<br /></div>
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<b>Optionals: </b></div>
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coarse sea salt, nuts, marmalade, dried fruits, crystalized ginger, goji berries, granulated coffee, spices like cardamom, cloves, black pepper, cinnamon, nutmeg, chillies, a drop or two of organic essential oils of your taste like: peppermint, bergamot, orange, basil, black pepper, lavender, jasmine, rose<br />
Please, click <a href="http://www.youtube.com/watch?v=3StczWFz9Jg&feature=youtu.be">here</a> to see how easy it is to make this.<br />
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Be creative, have fun and get healthy.</div>
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Seriously, it cannot get any better than this!!!<br />
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Mix the oil, cocoa powder and honey </div>
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and add any spices or oils to the mix until all is mixed well</div>
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This is what it looks like, it very is easy to mix</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbl4fUxkYYHr2bWzX0jzIMV6sQ6AWOILhqgBVL3CA4bQaLeUw_qRjdZQpMw5i1OJIL3d533jI857aVZ1IxS6XUqCFzoxh_pNYs1OjkR-SklIQRBDZ5h15U1syIdluw-BYzA3eJslT4wDW/s1600/IMG_1224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbl4fUxkYYHr2bWzX0jzIMV6sQ6AWOILhqgBVL3CA4bQaLeUw_qRjdZQpMw5i1OJIL3d533jI857aVZ1IxS6XUqCFzoxh_pNYs1OjkR-SklIQRBDZ5h15U1syIdluw-BYzA3eJslT4wDW/s320/IMG_1224.jpg" height="320" width="240" /></a></div>
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Add a pinch of course sea salt, nuts, berries, dried fruits </div>
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or whatever you fancy to the flexy ice tray</div>
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and fill it with the chocolate mixture</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeoaWRzZPBLHcG9A4-2MtizQt46ZFdFMdxCXSpLHiBeAFl8qXwmn-KjRaxYySF4V8ojz8JIAunroXgs5jzkLgPqkJgm8oKref-FBkbvuCGnNOOx54UvNE6m5_R16AoceZIm3hyKYpSB3U/s1600/IMG_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeoaWRzZPBLHcG9A4-2MtizQt46ZFdFMdxCXSpLHiBeAFl8qXwmn-KjRaxYySF4V8ojz8JIAunroXgs5jzkLgPqkJgm8oKref-FBkbvuCGnNOOx54UvNE6m5_R16AoceZIm3hyKYpSB3U/s320/IMG_1245.JPG" height="240" width="320" /></a></div>
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Leave it in the freezer for about 10/15 minutes and then it is ready to eat</div>
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{also you can leave them there until you fancy your fix for the day</div>
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and try not steal a bombom every time you walk past your kitchen}</div>
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ps- delicious with your coffee</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v1aidzBwDRwL5eQKj_O8jNvZ1h3yAWd6S9d7lZf6mEdtZdsaHFqJYEpmJzLIgv3CnmfPaLJhwz63IeBO8hic8kVZ2Mo_P4I30DhAjVqR7PAk-a6bIOQD_5_qaycL6acPfQqesyTDI9lE/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v1aidzBwDRwL5eQKj_O8jNvZ1h3yAWd6S9d7lZf6mEdtZdsaHFqJYEpmJzLIgv3CnmfPaLJhwz63IeBO8hic8kVZ2Mo_P4I30DhAjVqR7PAk-a6bIOQD_5_qaycL6acPfQqesyTDI9lE/s320/IMG_1268.JPG" height="240" width="320" /></a></div>
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See how easily it comes off the tray?</div>
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Anita checking the sweetness of the first batch</div>
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Christopher having a little sample for 'quality control'</div>
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You can dip fruits on it, it is a very healthy and yummy </div>
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way of getting your kids to eat fruit !!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-54993178036907036432013-09-23T08:46:00.001-03:002013-09-23T08:58:09.556-03:00Moo Krob หมูกรอบ {Crispy Belly of Pork}<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aB_bMUAeSLNJ2CwdOa8QUgI4HZF_jSFezYspwh1yft2RkpZ1gd8wcZstXBvTQDnXU7MceUAIAO9Ct89uHIBf1f3gqpPx7qvC5xnhnM1SGLVJVwyE63rPeLp_SVbM_DlhGH-x_0P4DRGA/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8aB_bMUAeSLNJ2CwdOa8QUgI4HZF_jSFezYspwh1yft2RkpZ1gd8wcZstXBvTQDnXU7MceUAIAO9Ct89uHIBf1f3gqpPx7qvC5xnhnM1SGLVJVwyE63rPeLp_SVbM_DlhGH-x_0P4DRGA/s320/IMG_0004.JPG" width="320" /></a></div>
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My friend Gai took me to this place in Kad Luang {Warorot Market} in Chiang Mai, Thailand, to have a special dinner. It was a great evening and I feel in love with this dish, even more than I already loved it on the numerous times I had before.</div>
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The family is Chinese and the recipe has been handed down for generations.<br />
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I went back the week after to have some more. And then I did it again...</div>
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Until I went over there to film it and show you what the place looks like and also to get a chance to watch her cut the slices with such maestri.</div>
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{<a href="http://www.youtube.com/watch?v=t9s_oW4SZf0">click here</a> to watch the short video}</div>
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As I stood there waiting for her to cut my portion, these 2 slabs came out of the kitchen. </div>
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I was as happy as I can be... I was there for about 10 minutes watching people come and go </div>
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and I sampled it hot from the oven...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CIAN4n3fwzggG1LHdeJmKpujFJXCTYRCncXfVrNv4QsGJOh4F12bH5h_pk6k-v_MWU0s7XTjKnoolIvUboL9IhggF15aJb7kbmO0V4CNByxcXeuWde7gfdAf4-qqhpEQvf5X4s6lZE1t/s1600/IMG_1019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CIAN4n3fwzggG1LHdeJmKpujFJXCTYRCncXfVrNv4QsGJOh4F12bH5h_pk6k-v_MWU0s7XTjKnoolIvUboL9IhggF15aJb7kbmO0V4CNByxcXeuWde7gfdAf4-qqhpEQvf5X4s6lZE1t/s320/IMG_1019.JPG" width="320" /></a></div>
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She was too busy to talk to me, as you can see on the <a href="http://www.youtube.com/watch?v=t9s_oW4SZf0">video</a>. </div>
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I wanted to ask about what seasoning she uses and how many of these </div>
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they sell every night, amongst other things. </div>
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In the 10 minutes I stood near the chopping board, she sold the 2 bellies </div>
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from the picture you see above. </div>
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The restaurant is open {and incredibly busy} from 6pm to 4am everyday... </div>
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Can you calculate how many????</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-32274811968354352792013-09-18T12:29:00.001-03:002013-09-18T12:39:13.524-03:00Food for the Soul...<div dir="ltr" style="text-align: left;" trbidi="on">
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As I sit at the back of the temple, </div>
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I hear the chanting on a hot early evening</div>
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and I close my eyes for a while.</div>
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Concentrating on my breath, my thoughts come and go </div>
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and I realize how blessed I am to be able to hear the chants of the novices and monks dressed in saffron robes in such peaceful and beautiful surroundings.</div>
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Smiling inside, I allow the sounds of their voices to penetrate my Being and feed my Soul...</div>
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{please <a href="http://www.youtube.com/watch?v=-8aOYpVi4HU">click here</a> to listen to a minute of chanting in a temple in Laos under the gaze of Buddha}</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-7854746185152670122013-09-10T13:16:00.001-03:002014-03-02T06:58:47.473-03:00Shameless and Decadent Chocolate Heaven<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1wpMk40ANQLHBC9CfRsfa3Bus3Ma7ChCTnhl3dpT3-RcUOK2F1J4CBvtRcg6gmWc_F9tEp5vRQr70rrN4_xt0IVRYMGDXp5Xyi3y8E3VHZz8HEdpdcAvxG005LF4fBIwm3ZgH0duv7VW/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1wpMk40ANQLHBC9CfRsfa3Bus3Ma7ChCTnhl3dpT3-RcUOK2F1J4CBvtRcg6gmWc_F9tEp5vRQr70rrN4_xt0IVRYMGDXp5Xyi3y8E3VHZz8HEdpdcAvxG005LF4fBIwm3ZgH0duv7VW/s320/IMG_0018.JPG" height="204" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;">Open your secret treats cupboard and chop in tiny {about 1 cm square} all the chocolate, chocolate biscuits, seeds and toasted salted nuts you love roughly and then add everything that is yummy and fold it carefully into the slightly softened ice cream... {please click <a href="http://www.youtube.com/watch?v=prgKSlg_4q0&feature=youtu.be&a">here</a> to watch the video on how to make it}.</span></div>
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<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;"><br /></span></div>
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<span style="background-color: white; color: #333333; font-family: arial, sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 16.988636016845703px;">I have actually thought of adding a little shot of vanilla vodka on top of the dessert just before serving and it was just delicious but it is TOTALLY </span><span style="font-size: 12.666666984558105px; line-height: 16.988636016845703px;">optional</span><span style="font-size: 12.727272033691406px; line-height: 16.988636016845703px;">.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;">You can use any flavour of ice cream and add any liquor {if using} you may wish...</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;">You can also add a scoop of this divine and decadent dessert on top of a very hot and strong coffee or pour the coffee on the ice cream...</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;">So yummy...</span><span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;"> </span></div>
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<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 12.727272033691406px; line-height: 16.988636016845703px;"><span style="font-size: 12.727272033691406px; line-height: 16.988636016845703px;">Enjoy and let me know what you think!!!!</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-42753149013871902872013-08-21T01:14:00.000-03:002014-05-17T18:28:51.318-03:00A Magia do Suco Verde <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>A Magia do Suco Verde </b></div>
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1 xícara de uvas verdes lavadas</div>
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1/2 xícara de inhame cru e descascado </div>
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1 xícara de grama de trigo ou 1 folha de couve manteiga lavada</div>
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1 colher de sopa de suco de limão</div>
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3 xícaras de água mineral<br />
Adoce a gosto com açúcar demeraram mel ou stévia</div>
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<span style="font-size: 13.63636302947998px;">Higienizar todos os ingredientes, bater todos em liquidificador por dois minutos em alta velocidade.</span></div>
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Servir em um copo bem bonito pois com beleza tudo faz bem e beber imediatamente.</div>
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Beber coisas geladas não são ideais para a digestão, m<span style="font-size: 13.63636302947998px;">as, se você for um ávido 'abridor de geladeira' pode colocar algumas pedras de gelo e bater tudo junto. Gostoso fica, e muito...</span></div>
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<strong>A Saúde Agradece:</strong></div>
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O<strong> inhame </strong>é depurador do sangue e desintoxicante. Ele empresta uma qualidade 'leitosa' aos alimentos quando batido cru ou cozido. Eu o uso para fazer vitaminas sem ter que adicionar o leite. Tem gosto de nada e então absorve o sabor dos mais variados alimentos. Rico em amido, fonte de betacaroteno, vitaminas C e complexo B, cálcio, fósforo e ferro.</div>
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É reconhecido como um agente eficaz na prevenção da malária, dengue e febre amarela.</div>
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A<strong> uva verde</strong> é rica em carboidratos, mas também apresenta pequenas quantidades de vitaminas do complexo B e vitamina C. Fornece boas doses de minerais como iodo, potássio, cálcio, fósforo, cobre e magnésio. Ajuda a ativar os rins, é um suave laxante e atua contra várias enfermidades do intestino, fígado e abdômen. A uva também é um rico depósito de compostos antioxidantes e anticancerígenos. O óleo da semente da uva também aumenta o colesterol HDL, considerado o bom colesterol.</div>
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A <strong>grama de trigo (Wheatgrass)</strong></div>
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Clorofila NA VEIA!!!! Excelente tratamento para o couro cabeludo para cabelos sem brilho, um produto de limpeza e adstringente para todos os tipos de pele (beleza de dentro para fora), tratamento para cavidades nasais entupidas (pingue algumas gotas em cada narina); um ótimo estimulante para a circulação (adicione algumas gramas à água da banheira e esfregue na pele); tratamento para acelerar a cicatrização de cortes e machucados. Essa maravilha retém 92 dos 102 minerais encontrados no solo. Entre estes minerais estão o fósforo, cálcio, o magnésio de ferro e o potássio. Rica em vitaminas A e C. O wheatgrass possui mais vitamina C do que a laranja e duas vezes mais vitamina A do que a cenoura. É incrivelmente rico em vitaminas do complexo B, E e K.<br />
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Combinando tudo isso, sua saúde melhora. Com a saúde melhorada, sua mente se acalma e com a mente calma o corpo agradece.<br />
Um círculo constante de harmonia... Do que mais precisamos????</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-7940745372676408822013-08-18T12:09:00.001-03:002013-08-30T14:29:26.693-03:00Thai Hot and Sour Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_MQBRbyag3dKV6qhyphenhyphenhVDECp3C2aDw_8A0biVJi0ynTBHsf66Xx720yN9hdb5d6wp3tzF9_Sbbq8vsm10zsvjJbU2T4iKQ0F4uzzinJQShpihfZpCTbzDeUIQCfRf5MmlIx-1YiF4lsgn/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_MQBRbyag3dKV6qhyphenhyphenhVDECp3C2aDw_8A0biVJi0ynTBHsf66Xx720yN9hdb5d6wp3tzF9_Sbbq8vsm10zsvjJbU2T4iKQ0F4uzzinJQShpihfZpCTbzDeUIQCfRf5MmlIx-1YiF4lsgn/s320/IMG_0058.JPG" width="320" /></a></div>
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This sauce is in every table at any of the noodle soup stands in the whole of Thailand.</div>
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When you order a noodle soup here they give you a set of four little pots so you can adjust your own soup's seasoning to your taste. In general, you get sugar {in this picture is demerara for a deeper flavour}, dried chillies, vinegar with chopped green chillies and the hot and sour sauce {to watch a short video on how to make it, please <a href="http://www.youtube.com/watch?v=xLESETIwmDU">click here</a>}.</div>
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This one is the easiest and delicious recipe for spicy sauce.</div>
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<b>You will need:</b></div>
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Red and green chillies {washed and you can keep the stalk on if they are thin, please look at this <a href="http://www.youtube.com/watch?v=xLESETIwmDU">video</a>}</div>
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Rice vinegar </div>
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Use a handful of chillies and twice the volume of chillies of vinegar. Put everything in a liquidizer and blitz it for 30 seconds and it is then ready to be served.</div>
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It will keep for about a week in the fridge and it is best served at room temperature.</div>
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I also like to sprinkle it on my BBQ or roast chicken, though some of my Thai friends look at me like I am an alien when I do that.</div>
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I don't care what anybody says. In fact, I have to pace myself so I do not drink it...</div>
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It is delicious....</div>
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Have fun making it!!!!</div>
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Let me know what you think!</div>
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If you have any ideas or suggestions for further posts you would like to see here, please write to me and let me know!!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-76830057730014775552013-08-11T13:25:00.001-03:002013-08-12T00:17:42.674-03:00Art and Beauty...<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm0zCuNXz6-QC6ygc_wiios_mGajZSyOjIpz6wBuDGSEQQdTS5KexmyAmgzs_chSQ47TI-E4BKgh7DapFHyIeVkBS3TsikKfXvpuIQ1st291z0mORedgQcm52i42DgOt9_my6-G2MceU7/s1600/DSCN0105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm0zCuNXz6-QC6ygc_wiios_mGajZSyOjIpz6wBuDGSEQQdTS5KexmyAmgzs_chSQ47TI-E4BKgh7DapFHyIeVkBS3TsikKfXvpuIQ1st291z0mORedgQcm52i42DgOt9_my6-G2MceU7/s320/DSCN0105.jpg" width="320" /></a></div>
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The day before I left Waiheke in New Zealand, I was taken to visit an artist's studio.</div>
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It was near the beach and it looked gorgeous from the outside. </div>
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As I stepped into the cozy, beautiful room, I noticed all the gorgeous paintings, all for sale and I, for the first time in a while wished I was settled somewhere so I could hang one of them in my wall.</div>
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As I walked around, I spotted my favourite book by a vibrant colour palette and that made me smile. I love those little details that cross my path ever so often.</div>
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Our meeting has inspired me to get all my colours out and get drawing again.<br />
No wonder her work has been sold to people from all over the world.<br />
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Ingrid, the talented, lovely and inspired artist was kind enough to let me show you what </div>
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Food for the Eyes, Heart and Soul looks like.</div>
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Below are some of her acrylic paintings and her contacts, </div>
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should you want any of them shipped to your home!!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFVWbW3xnxtNZhO8vEURwxtm4L5n941yV-Dgzc8qWjAMKYcn5Uk9N7IoVoWN3HkrI0f65xATGxT-hNICKm4WOmpHL-BPoHdHUjYFNFfJZle-mwftDNtzyxQIUGoP0Qx5J7_YN5SMO8wzU/s1600/DSCN0406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFVWbW3xnxtNZhO8vEURwxtm4L5n941yV-Dgzc8qWjAMKYcn5Uk9N7IoVoWN3HkrI0f65xATGxT-hNICKm4WOmpHL-BPoHdHUjYFNFfJZle-mwftDNtzyxQIUGoP0Qx5J7_YN5SMO8wzU/s320/DSCN0406.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholtl8rPT30lm3e3bd_OjHJbETX6BQfDof5se71Cz3zyh7X4mwJpFMSDq1mve1qQION69oj-3yV44lWP2WYDBHhfrC65Z7y6u7DIY6PIPNMj-UPP0OgNJWnkM8r9G3wdV2rtHp8cCn3Kyb/s1600/Ingrid+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholtl8rPT30lm3e3bd_OjHJbETX6BQfDof5se71Cz3zyh7X4mwJpFMSDq1mve1qQION69oj-3yV44lWP2WYDBHhfrC65Z7y6u7DIY6PIPNMj-UPP0OgNJWnkM8r9G3wdV2rtHp8cCn3Kyb/s320/Ingrid+5.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtFY5DX-L5OfWAZIeYoTUW3lW4PuOCVIh2-9hZO2tHOqT419UJKYHzWJYSemagW3RH5uESm_bcvNMUQ0lr0-ukac24MnPjaBdBfQuMRJZYsuaiyds38szUp1FbKaX__pJkTodlVasCKap/s1600/Ingrid+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtFY5DX-L5OfWAZIeYoTUW3lW4PuOCVIh2-9hZO2tHOqT419UJKYHzWJYSemagW3RH5uESm_bcvNMUQ0lr0-ukac24MnPjaBdBfQuMRJZYsuaiyds38szUp1FbKaX__pJkTodlVasCKap/s320/Ingrid+7.jpg" width="320" /></a></div>
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You can contact Ingrid Berzins</div>
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on 0274 935 407<br />
<a href="mailto:ingridberzins@xtra.co.nz" style="background-color: white; color: #1155cc; font-family: Helvetica; font-size: 12px;" target="_blank">ingridberzins@xtra.co.nz</a><span style="background-color: white; color: #222222; font-family: Helvetica; font-size: 12px;"> </span></div>
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<span style="background-color: white; color: #222222; font-family: Helvetica; font-size: 12px;"><br /></span></div>
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Her studio/gallery is at 39 Palm Road</div>
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Palm Beach, Waiheke Island</div>
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Auckland, NZ</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2348370529352442911.post-26136289162981714382013-07-18T06:32:00.000-03:002013-07-18T06:55:45.202-03:00Herbal Spread...Waiheke's Best....<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes you find some tastes that take you to Heaven.</div>
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I am lucky to have found Waiheke Herbs spread on the day I arrived in Waiheke, New Zealand.</div>
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It is as green, gorgeous and fresh as the Island itself.</div>
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It has left a beautiful taste in my mouth as Waiheke has left in my heart...</div>
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Wendy, the alchemist who created the Divine recipe, has studied herbs for many years, has allowed me into her kitchen and if you want to have a look at how she makes her very popular and delicious spread <a href="http://youtu.be/fuy6a_stSC4">please click here</a>.</div>
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Here are some pictures and the link to their site which will give you a deeper understanding </div>
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of their work is on the captions of my video {link above}.</div>
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Have fun, I sure did!!!!<br />
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Look at this colour!!! it is amazingly green...<br />
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The Herbs</div>
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Perfect balance of flavours and each and everyone </div>
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of them have healing properties</div>
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Wendy<br />
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Blitzing the Herbs one by one<br />
after they have been carefully weighed and chopped by hand<br />
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Adding the Golden Balm: Extra Virgin Olive Oil<br />
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Special Touch...the Petals...<br />
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Steph, bottling the Herb Spread<br />
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This contraption is just fantastic {Wendy has used a keg normally used for beer making and took the top off. She asked a company in Auckland to develop a special blender for it and designed this 'bottom' so the bottling was done efficiently and mess free...Such a great idea!!!!<br />
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The labelling machine looks like an old movie projector </div>
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So beautiful...</div>
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In case you wanna see the video again, please <a href="http://www.youtube.com/watch?v=fuy6a_stSC4&feature=youtu.be">click here</a>.<br />
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