tag:blogger.com,1999:blog-66974476012334277952024-03-13T07:29:03.635+00:00Anne's KitchenMy food blog containing my own Recipes, some Reviews and lifestyleAnnehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.comBlogger650125tag:blogger.com,1999:blog-6697447601233427795.post-52746202446074364012017-02-28T22:03:00.003+00:002017-02-28T22:03:53.418+00:00Its been a while..<div style="text-align: justify;">
Sooo... long time no see! Not that I've forgotten you ..but life.. got busy!! Christmas was busy...then a new job (which I love but now spend all day with a computer so blogging took a back seat!) and a new home all of our own! Made complete by this little psycho kitty and sous chef in training Theodora:</div>
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After 5 years of renting *very basic work accommodation* with a very questionable electric oven, I am now a proud owner of a range style cooker, with 3 ovens!! Where to choose?! Where to start?! I still have to use the instruction manual for the main oven but I am slowly learning the symbols (normally by the smell of burning!!) </div>
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Having our own space is amazing and being able to cook without sharing my kitchen (other than the cat!) is a joy!! No waiting to get in the kitchen, being able to fill the window sill with herbs, and peace! Its so quiet here, I love the Hampshire countryside and everyone is friendly! Even the shop assistants are helpful and talk to you, which was a little disturbing at first but its so lovely!</div>
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I think I will be back blogging...soon...though am still unpacking and rearranging the kitchen weekly trying to find homes and muttering under my breath the words 'kitchen clear out' regularly!! For now we are just enjoying having a home to call our own, a whole new county to explore and hopefully I will be back soon!<br />
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<br />Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-39851787721700356262016-12-02T17:28:00.001+00:002016-12-02T17:28:16.547+00:00Sundried Tomato and Herby Roast Chicken<div style="text-align: justify;">
A few weeks back, stopping to get fuel on the way home, the shop had a decent chicken reduced to about £1.30, I was doubtful as to whether the freezer had space but I picked it up anyway, along with one for my mum which I dropped off at hers and then somehow crammed it in the freezer when I got home. Can always room for a bargain! Roll on a few weeks, I rescued it from its icy lair and then spent ages deliberating over what to flavour it with! Whilst rummagaing through the fridge, I stumbled across several jars of sundried tomatoes..I swear they were breeding in there.. anyway I also saw the lemon juice and the mind started scheming... and a few hours later we tucked into a Sunday night feast!</div>
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A roast dinner is quite a rare treat at home, and quite a feat too. When it came to serving up I quickly remembered why a roast dinner is indeed a rare treat, as working with a dodgy oven with a questionable internal thermometer (that the housing peeps assure me is correctly working) and a small space certainly makes cooking fun! However this chicken dinner turned out great, the marinade complemented the chicken perfectly, without overpowering the meat and it also made for very tasty leftovers! For me the best thing about a roast is enjoying all the leftovers for a few days but with less washing up!!</div>
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One new gadget that certainly helps when you have a temperamental oven is having a kitchen thermometer, I had a rather ancient manual one that's a bit questionable too but I recently was sent a great little thermometer from Salter, which is battery powered and reads the temperature super fast. Another bonus vs my older one is that the probe is thinner, so less stabby marks in the food too!</div>
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In my kit there was also a great set of scales - I love the fact that it covers both metric and imperial - as whilst I'd not long replaced an old set, admittedly with a cheapy version, upon making an old favourite recipe I found it didn't have the older imperial measurements and ended up frantically googling to convert the figures mid baking! The surface is fully smooth and flat and wipes clean beautifully even after a sundried tomato oil bath, no easy feat! The scales are thin too which helps on storage and slides between the chopping boards in my kitchen easily! There is also a handy little magnetic backed timer in the set - I already have a couple of timers but for when doing big meals its always good to have a spare, for example important things such as timing the pudding! Its a great little set and an ideal gift for any budding chef this Christmas.</div>
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Whilst space is restricted in my kitchen, my mind never is when it comes to cooking up new experiments and its something I always retreat to and take pleasure in - a few weeks back I received such a lovely complement that really touched my heart - after someone had seen where I cook and it was how on earth do I make such beautiful food here. Okay, I'll be honest not everything gets shown on here or instagram etc, and my photography is very amateur but for me its all about the taste, and until summer comes back around my photos will be reliant on the kitchen lighting!</div>
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Whilst trying to decide whether to keep the roasts accompaniments traditional or mixing it up, I went a little over the top as on the cooking day I also picked up a reduced bag of diced swede (so much easier than wrestling the beasts!) and that got turned into lava of buttery mashed swede, then also a tray of roast potatoes, buttered greens and roasted butternut squash. For two people. I do forget how many I am feeding some days...!</div>
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<b>A Few hours including marinading, actual hands on time about 10 minutes</b></div>
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1 large chicken</div>
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25g sundried tomatoes in oil, finely chopped + 1 tbsp oil from the jar</div>
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2 heaped tsp Herbs de provence</div>
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10 tsp lemon juice</div>
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1/4 tsp white ground pepper<br />
Salt, to taste</div>
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1 tbsp olive oil</div>
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1 tbsp cornflour</div>
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1 tsp vegetable bouillon powder</div>
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200 ml leftover vegetable cooking water</div>
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You will ideally need a roasting bag for the chicken, if not use foil to lightly wrap the chicken</div>
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Start by mixing up the oils, tomatoes, herbs, lemon juice and pepper, add a little salt too if desired to make a thick paste.<br />
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Place the chicken in a bowl, stab lightly and rub thoroughly with the prepared mixture, place in a roasting bag and leave for a few hours to bathe, or preferably overnight. Transfer the bag into a roasting pan.<br />
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Pre-heat oven and then cook as per timing for the weight - some chickens will have a handy cooking time on the packaging. mine was 1.6kg, If it doesn't, then I go by 20 minutes per 450g (Lb) and an extra 20 minutes. Once cooked through, allow to stand for 15 minutes before carving.<br />
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Meanwhile, heat the veggie cooking water, blend the bouillon powder with the cornflour, and slacken with a little water to make a paste, as the water comes to the boil, whisk the paste in and cook until thickened. Open up the roasting bag and stir in a few spoonfuls of the juices to the gravy.<br />
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Carve and then feast!<br />
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<b><i>Disclaimer: The Salter Kitchen set was a gift. I received no payment or was obliged to provide a review of the product. All photographs are the property of Anne's Kitchen</i></b></div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-60554591478455329302016-11-28T18:42:00.003+00:002016-11-28T18:42:34.829+00:00Meal Planning Monday<div style="text-align: justify;">
Tonight I am posting the meal plan, in the vain hope mostly of sticking to it! I woke up Saturday full of cold and its now progressed to today where I've lost my voice and rather amusingly on a phone call at work, they commented that they felt like the should be paying for the call, which made my husky voice even worse by laughing so hard it left me a little speechless! Am soooo annoyed at yet another bug! In the space of two months I've already had a bout of Sinusitis and a cold, so frankly waking up with this has left me pondering what can I do to boost my immune system?!</div>
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Sometimes I can't help but wonder if its a result of when I was restricting my diet during the FODMAP trial a few months back, I did the first part quite a while due to holidays and things going on, plus I had a fair amount of stress going on - some good and some bad! Don't get me wrong it really did help when I stuck religiously to it but most re-introductions left me a bit confused even with the support of my lovely dietitian! Nowadays I have figured out a few of my triggers and either avoid them or try to avoid mixing too many FODMAP's together. Right now though my sore throat is craving Honey and nothing else will substitute!!</div>
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Meal planning has been a bit hit and miss the past few months. My job has been through a peak of the project and I've quite often been exhausted to even make what we had planned and we often had a takeaway! Also I am trying to run down the cupboards, which doesn't always mean much excitement! Sardine noodles anyone?! Though I do have a very good reason for running down the cupboards - as we are finally going to be getting a home all of our own in the New Year!! Its something I thought at one point would never happen but finally the stars have aligned and now we are just waiting for the date! I can't honestly wait to have my own kitchen again after 5 years of sharing!!</div>
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<b><u>So this week, depending on germ status:</u></b></div>
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<b><i><span style="font-size: large;">Smoked salmon fillets and orzo with sauteed green beans and courgettes </span></i></b></div>
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<b><i><span style="font-size: large;">Leftover ragu risotto </span></i></b></div>
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<b><i><span style="font-size: large;">Garlic sausage fusilli </span></i></b></div>
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<b><i><span style="font-size: large;">Smoked mackerel frittata, potato wedges </span></i></b></div>
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<b><i><span style="font-size: large;">Sweet chilli pork stir fry with noodles </span></i></b></div>
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<i>Have a great week!</i></div>
</i>Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-54493879752497579582016-11-01T21:08:00.002+00:002016-11-07T18:23:14.524+00:00Smoked Mackerel and veggie packed Buckwheat-otto<div style="text-align: justify;">
Soooo.. its been a while! I had completely lost my blogging mojo and over the past year I've really been questioning in general how much I share and how much time I spend online. Tweeting this, Instagramming that, posting various things on Facebook and updating on other groups meant there was not enough time leftover just for me and so I decided enough is enough, no more blogging and a real cut back of being online. So I did nothing. Absolutely nothing. And its lovely to do nothing. The last year or so has frankly been far too stressful (though there were some good things too) and it was taking a toll on my health and so I took a month off. My inbox is full but it doesn't bother me anymore. My blog has only ever meant to be a hobby and I had been thinking about giving up entirely but I will hang in a bit longer and see how I feel.. 9 years is a long time!!</div>
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These winter nights are not helping either with the blogging!! Everything I photograph looks odd and I've spent ages trying to adjust the colour balance!! Fingers crossed in the new year we may also be in pastures new...hopefully with much better lighting too!! Though the whole process is the part of my current stress levels, it will be worth it in the end! I've already decided summer cannot come around quick enough - our current kitchen is freezing and I am currently huddled under my snuggie blanket typing, thawing out from cooking our dinner tonight!!</div>
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Comfort food is definitely winning at the moment and this is one of those dishes! I am following my FODMAP about 80% of the time and whilst I think I've worked out both wheat and dairy are not my BFF's, we are alright mates if we don't hang out too frequently! I missed bread to much to carry on long term, also with it being the 'C' season I've been eating out a lot and doing FODMAP + restaurants is always a bad idea!! I have been avoiding garlic but a little in this would be probably rather lovely!!</div>
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A few months back when I started re-assessing my diet, I discovered Buckwheat, which isn't actually a type of wheat and is more grain like in texture. Its slightly nutty and its really versatile - it soaks up flavours brilliantly too and I've been making lots of risotto style dishes with it. This dish is also a one pan winner - less washing up is always good!! Its also fairly cheap to make, in a month full of annual type bills its very welcome! </div>
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<b>Serves 3</b></div>
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<b>Ingredients</b></div>
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100g buckwheat</div>
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200g smoked peppered mackerel, skinned and shredded</div>
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1 tin chopped tomatoes</div>
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1/2 courgette, cut into strips</div>
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1/2 red pepper, diced</div>
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1 small stick of celery, finely chopped</div>
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1 medium carrot, finely chopped</div>
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5 tbsp parmesan, grated</div>
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1/2 tbsp herbs de provence</div>
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2 tbsp basil leaves, chopped</div>
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S&P to taste</div>
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Soak the buckwheat for about 10 minutes in cold water and rinse well. (This helps to remove any wheaty dust etc but isn't the end of the world if you forget!)</div>
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Heat a glug of olive oil in a saute pan till hot and fry the carrot and celery for 5 minutes, until starting to soften and then stir in the remaining veggies and fry until the courgette is starting to become lightly golden - about 5 minutes. </div>
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Stir in the prepared buckwheat, herbs de provence and add the tomatoes. Fill the empty tin with water and pour over, cover and bring to the boil, then reduce the heat down and simmer for 30 minutes or until the liquid has absorbed, stirring every 5-10 minutes.</div>
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Fold in the prepared mackerel and half the parmesan and heat through. Scatter over the basil and remaining parmesan and serve</div>
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Serve in big bowls and enjoy!</div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com1tag:blogger.com,1999:blog-6697447601233427795.post-80660262712719985102016-10-03T18:03:00.003+01:002016-10-03T18:03:47.748+01:00Monday Meal Plan<div style="text-align: justify;">
Ahh I feel like such a bad blogger! Honestly I still cook but trying to cook + blog my FODMAP diet and all the fun that entailed + life in general it all got a bit too much! Plus I have lots of exciting stuff going on and its been crazy busy and its left little time for my little blog! I don't want to tempt fate.... but crossed toes and fingers we are on the move....! </div>
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Last week it was my boyfriends and a good friends birthday, which means cake and lots of it so I relaxed a little on the FODMAP rules and also skipped a week of 'reintroduction' I've kinda figured out wheat is a little naughty but in moderation...its okay... plus I missed croissants too much! Dairy is also...a little dodgy I think but again... all in moderation...plus when PMT comes along it blows it out the park so to speak so it was a needed 'week off'!</div>
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This week is fairly simple, a mix of favourites and mostly FODMAP friendly. I am a little addicted to Halloumi and have now converted a few more last weekend at a BBQ we hosted for my B's birthday - I made my loved <a href="http://anneskitchen1.blogspot.co.uk/2016/07/bacon-halloumi-and-baby-roast-potato.html" target="_blank">Bacon and Halloumi salad</a> but without the potatoes, as I'd already made potato salad and figured we had enough carbs!! For this weeks lunches, I prepped ahead last night and made a tray of roasted veggies, with smoky chunks of chorizo and a scattering of halloumi crumbed up - my golly it made for a good lunch box today! If only they would invent smell-o-vision!</div>
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<b><i><span style="font-size: large;">Bacon & spinach omelette, new potato salad </span></i></b></div>
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<b><i><span style="font-size: large;">Spag bol</span></i></b></div>
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<i><span style="font-size: large;"><b>(</b>gluten free spaghetti<b>)</b></span></i></div>
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<b><i><span style="font-size: large;">Squash and halloumi fritters, sauteed courgettes</span></i></b></div>
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<span style="font-size: large;"><i><b>(</b>trying to figure out a plan for half a chunk of halloumi!<b>)</b></i></span></div>
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<b><i><span style="font-size: large;">Grilled gammon steaks, fried egg, roasted new potatoes, sauteed cavolo nero </span></i></b></div>
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<i><span style="font-size: large;"><b>(</b>a favourite of ours!<b>)</b></span></i></div>
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<b><i><span style="font-size: large;">Smoked salmon & veggie filled rice paper wraps, edamame to start</span></i></b></div>
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<i><span style="font-size: large;"><b>(</b>really liking some rice paper wraps I bought a few weeks back, sort of DIY supper!<b>)</b></span></i></div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-4993021303977337412016-09-19T19:16:00.002+01:002016-09-19T19:16:34.890+01:00Monday Meal Plan<div class="separator" style="clear: both; text-align: justify;">
Sorry I've been slacking - I had a good excuse though - I was very busy drinking Sangria watching the sunset over the mountains in Spain! Despite knowing most beverages fairly well, for some reason I had never overly tried Sangria before and towards the end of the holiday and not being put off it despite one of the guidebook descriptions I was pleasantly surprised - it was a little like pimms but sort of red winey too.. either way very refreshing after another busy day spent reading and lazing by the pool! The picture doesn't quite do it justice- was more fish bowl sized!!</div>
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Now I am back home (sob, sob!) Meal planning is back in swing, though I'm still on the FODMAP reintroduction phase which makes it essential in the form of planning but also hard as most things I want to eat are off limits and its hard to stay inspired at times!</div>
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This week is super busy - have a full week back at work along with planned cinema trips, friends over, other friend staying with us and a dreaded 2nd root canal treatment on Friday!! </div>
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<i><span style="font-size: large;"><i><span style="font-size: large;"><b>Curried Corned beef hash, made with extra veg (</b>basically using up some leftovers<b>!) alongside some roasted marrow and carrots </b></span></i></span></i></div>
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<b><i><span style="font-size: large;"><b><i><span style="font-size: large;">Chorizo & Cheddar omelette, new potatoes, buttered Kale</span></i></b></span></i></b></div>
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<b><i><span style="font-size: large;"><b><i><span style="font-size: large;">Smoky tomato Slow cooked pork stew, rice </span></i></b></span></i></b></div>
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<b><i><span style="font-size: large;"><b><i><span style="font-size: large;">Sardine and pepper stir fry and rice noodles </span></i></b></span></i></b></div>
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<i><span style="font-size: large;"><i><span style="font-size: large;">(I have never had sardines and I am really unsure about them but need to boost up my calcium levels!<b>)</b></span></i></span></i></div>
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<b><i><span style="font-size: large;"><b><i><span style="font-size: large;">Dentist in the afternoon... dinner will be most likely either involving porridge or gravy!</span></i></b></span></i></b></div>
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<!-- end InLinkz script -->Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com1tag:blogger.com,1999:blog-6697447601233427795.post-87349949594519925762016-08-22T18:25:00.000+01:002016-08-22T18:25:11.036+01:00Meal Planning Monday w/c 22/08/16<div style="text-align: justify;">Today is a special day. Its bread day! Now that might not seem very exciting, however when you have not eaten real bread in hmmm maybe 10 weeks actually eating a 'real' sliced is quite exciting!! Not some pappy, dense stuff that makes you really question how much you wanted to eat. Don't even start me on the 'freefrom' crumpets I had yesterday morning - they were a real big disappointment and I struggled to finish them! The reason why its bready day is that last week I met with my lovely Dietitian, who commented how well I had stuck to the FODMAP so strictly (not often as a patient I have been told I am good, I am usually the awkward one who can't tolerate half the meds they want to give me and never conform to how plans should work!) and so after going through the re-introduction and inside nervously thinking how on earth will I manage this I had a long hard chat with myself - I survived nearly 8 weeks of elimination and got this far, we can do this!</div><br />
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<div style="text-align: justify;">To manage the re-intro is a bit of a challenge in itself however meal planning is essential to keep my head straight as you have to have a small portion of one the ingredients on the naughty list, double the next day, and double again the third day! Whilst still eliminating everything else and regardless of the results and if I tolerate it, you have to then not have said ingredient until all completed. Hmm! In my head I think I will try every Monday to re-introduce something though to the Wednesday...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Unfortunately after several really good weeks my IBS flared on Saturday on the tail end of a funny reaction to some pain meds, so I held out till today to re-introduction start. I so hope I can eat real bread again long term!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So this weeks plan is:</div><div style="text-align: justify;"><br />
</div><b><div style="text-align: center;"><b><i><span style="font-size: large;">Corned beef hash, carrots, kale </span></i></b></div></b><div><div style="text-align: center;"><i><span style="font-size: large;"><b>(</b>B's favourite and was requested!<b>)</b></span></i></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br />
</span></i></b></div><div style="font-weight: bold; text-align: center;"><b><i><span style="font-size: large;">Basa parcels, courgette and pepper rice noodles </span></i></b></div><div style="text-align: center;"><i><span style="font-size: large;"><b>(</b>easy dinner as getting my hair done!<b>)</b></span></i></div><div style="text-align: center;"><i><span style="font-size: large;"><b><br />
</b></span></i></div><i><div style="font-weight: bold; text-align: center;"><b><i><span style="font-size: large;">Chicken and aubergine pilaff, bread and butter </span></i></b></div><div style="text-align: center;"><i><span style="font-size: large;"><b>(</b>A new recipe cut out from a magazine, have made similar dishes before so hopefully good! The bread addition is part of my FODMAP challenge!<b>)</b></span></i></div><div style="font-weight: bold; text-align: center;"><b><i><span style="font-size: large;"><br />
</span></i></b></div><span style="font-size: large;"><div style="font-weight: bold; text-align: center;"><b><i><span style="font-size: large;">Mini turkey meat loaves, homemade tomato sauce, buckwheat mash </span></i></b></div><div style="text-align: center;"><i><span style="font-size: large;"><b>(</b>May wrap the meatloaves in bacon...<b>)</b></span></i></div><div style="text-align: center;"><i><span style="font-size: large;"><b><br />
</b></span></i></div><div style="font-weight: bold; text-align: center;"><b><i><span style="font-size: large;">Gammon steaks, fried eggs, crispy potatoes </span></i></b></div><div style="text-align: center;"><i><b>(</b>Friday night easy dinner!<b>)</b></i></div><div style="text-align: center;"><i><b><br />
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<!-- end InLinkz script -->Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-90679555320897958182016-08-15T18:30:00.004+01:002016-08-15T18:31:37.590+01:00Meal Planning Monday W/C 15/08/16<div style="text-align: justify;">
Ooops I missed last week! I had a plan on paper, well my excel sheet but I knew the week was going to busy and subject to change so I never blogged it on purpose! The week flew by, Monday saw the arrival of my dad back from a long holiday and for once the M25 was kind to me and didn't take too long to get him back from the drop off point. However it still meant I was not going to be home anytime before 7pm so we ended up getting a Chinese takeaway! Fortunately one near to us actually are very good about food intolerances and allergies and were really helpful and I managed to navigate the menu and still enjoy my dinner! In the end I had chicken wings, chicken with cashew nuts and boiled rice. Not entirely FODMAP but about the closest I could get! </div>
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The original plan that night was actually for slow cooked pork steaks - I thought I could get home from work, stick them on the back of the hob on low and then let them gently simmer away.. however that would of required prep the night before.. and we actually ended up spending most of the afternoon and late into the night in our local A&E as my boyfriend hurt his knee at cricket! Fortunately nothing is broken but he is rather uncomfortable whilst it heals up. Then on Friday night I managed to take a tumble at home when a stall I was using to put some boxes on top of the wardrobe gave way and I have ended up a little bruised and scratched so we are a right pair!! </div>
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We did eat a few new things last week - on one of the nights we had some leftover ham slices that needed using up and I made mini baked ham and egg cups - alongside roasted green beans and new potatoes. An easy dinner and was a popular dish!</div>
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Some other choices...well may have been made under the influence slightly.... I was next door at my friends... we have opened some wine my Dad bought back... then a bottle of bourbon got opened... then I admitted I'd bought some Pigeon breasts... and well after discussion whether we could get dinner quicker than the Chinese takeaway could arrive... we did indeed manage dinner in 20 minutes! I made stir fried pigeon with 5 spice, aubergine and peppers, really quite excellent basmati rice dressed with sesame oil and very randomly we also heated up some ragu I'd made in case there was not enough meat for the boys! The pigeon wasn't bad at all, quite gamey.</div>
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So this week is a little flexible - I am meeting with the dietitian tomorrow to discuss the re-introduction phase of FODMAP (I'm scared!) so I have made a loose meal plan!</div>
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<b><i><span style="font-size: large;">Bacon wrapped cod fingers. Green beans and polenta chips </span></i></b></div>
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<i><span style="font-size: large;">(only just taken the cod out of the freezer oops! Saw it on tv looked good...)</span></i></div>
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<b><span style="font-size: large;"><b><i>Quorn 'Chicken' Spanish style with potatoes and tomatoes and chorizo </i></b></span></b></div>
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<span style="font-size: large;"><i>(My dad found me gluten free chorizo yay!)</i></span></div>
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<span style="font-size: large;"><i><b><i>Ikea meatballs for b, me - Salmon fillet. New potatoes and</i></b></i></span></div>
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<i>(two meals as meatballs been in the freezer forever!)</i></div>
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<b><i>Slow cooked bbq pork steaks, buckwheat mash</i></b></div>
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<i>(aka last weeks dinner!)</i><br />
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<b><i>I have root canal booked. B can have ready made pork tortellini!</i></b></div>
<i>(goodbye money!)</i><i></i></div>
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<!-- end InLinkz script -->Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-25035108460379723112016-08-11T21:32:00.000+01:002016-08-13T13:24:51.157+01:00Chocolate and Almond Brownies - Gluten free and low #FODMAP<div style="text-align: justify;">
For these brownies they are definitely both gluten and wheat free, the FODMAP part is on the border - I did check them out with my dietitian as under FODMAP you are allowed 10 almonds - which after working out the total and scaling down is roughly 8-10 almonds per portion, so if you eat two, ahem, then they are taking you over that almond limit! Not that I ate two of course... that would never happen.. though I did have an amusing conversation at work today with a dental health nurse over a particular form she was showing me and after reading through it (as part of the project I am on) I did mutter the words 'is it bad I had a brownie for breakfast'! Apparently, yes. Oh well...</div>
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Baking is a passion of mine - it tends to happen quite organically without much prior planning and I love nothing better than destroying the kitchen and dusting everything with a fine scattering of icing sugar but following FODMAP has definitely tested my repertoire to the max and I've explored whole new areas of baking! After initial hit and miss I seem to be getting into a rhythm and these brownies are pretty darn good! The fact that there are just under 4 left out of 9 from the last night is a pretty good sign they are keepers! (though by the time I have now finished writing this up post a blinking windows update grr there are two!) B even gave them a 10 which is a huge improvement on the previous experiments!<br />
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These are not fudgey as some brownies but they are soft, light but not too light and chocolatey. I did umm and arr over putting rum in them but I did resist on this occasion. Maybe next time....(though I think am getting a reputation as at a friends annual birthday bbq the other night I was asked if my flapjacks had alcohol in them!!)</div>
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The one main ingredient in making these brownies a little on the squidge side - mashed banana. They need to be very ripe, on the edge of packing their bags and walking out the fruit bowl. You won't taste the banana but they keep the brownies so moist without lots of butter - I found with earlier gluten free bakes they were a little on the dry side but not with these!</div>
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<b>Makes 9 brownies</b></div>
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<b>Ingredients</b></div>
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100g butter</div>
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125g light brown muscavado sugar</div>
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2 tbsp golden syrup</div>
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75g rice flour</div>
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25g ground almonds</div>
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25g cocoa</div>
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1 tsp baking powder</div>
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2 small ripe bananas, mashed</div>
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2 eggs beaten</div>
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50g dark chocolate,chopped</div>
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2 tbsp flaked almonds</div>
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Preheat oven about 190o (my oven still flexible but basically a medium hot oven)</div>
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Line a square tin with baking paper</div>
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In a pan melt the butter, sugar and golden syrup until slightly foaming and syrupy, leave to one side</div>
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Sift together the rice flour, ground almonds, baking powder and cocoa. Stir in the mashed banana and lightly beat in the eggs.</div>
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Use a fork to gently stir through the melted sugary mix until combined. Fold in the chocolate chunks. Pour into the prepared tin, scatter over the flaked almonds and bake for 35-40 minutes or until just cooked through.</div>
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We had ours in a bath of soya custard (surprisingly nice!)</div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com3tag:blogger.com,1999:blog-6697447601233427795.post-8530740838748773482016-08-06T21:16:00.002+01:002016-08-06T21:49:22.666+01:00Recently In My low FODMAP Kitchen...<div class="separator" style="clear: both; text-align: center;">
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Since I started trialing the <a href="http://anneskitchen1.blogspot.co.uk/2016/06/hello-fodmap.html">FODMAP </a>diet back in early June to try and tackle my misbehaving digestion, which frankly now feels like a lifetime ago, a lot has changed:<br />
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1 - Our food shop has gone up in price which came as a surprise. I think I went possibly a little over the top finding alternatives to pasta and having to rethink my lunches. Quinoa flour doesn't come cheap, even more so if its still sitting in the cupboard a month later wondering what on earth to do with it! Also special breads and flours are roughly 3 times the price of regular stuff, not that I've used them a huge amount it all adds up. As part of trying to tame the IBS symptoms before starting the FODMAP I also don't eat any leftover pasta or rice dishes any more due to the <a href="http://patient.info/health/irritable-bowel-syndrome-diet-sheet" rel="nofollow" target="_blank">resistant starches</a> that form when cooled so a packed lunch that is also tasty and filling has proved a very big challenge!</div>
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2 - Eating out is frequently frustrating - I have utter sympathy for anyone with genuine food allergies as navigating menu's is a proper challenge! I must admit most places have pleasantly surprised me with their flexibility and even one particular chain said the manager had to take my order for special diets and another when I asked for the vinegar for my chips said no, it was malt and unsuitable, however I was actually asking for my mum so they let me have it!<br />
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3 - I am bored of reading labels. Basically most things not made by your fair hands will be unsuitable in the shop. So its best not to look and save yourself the disappointment. Oh and don't go shopping hungry! This is not always easy and admittedly I was so hungry following a long drive the other night I bought a gluten free fruit loaf in the supermarket and ate two slices in the car fresh out the bag dry with no butter on! Fortunately this Genius loaf was actually quite tasty!<br />
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4 - I have discovered as lovely as onions and garlic are, you can still cook delicious food without them. Finally. There was some tears. At least garlic oil is surprisingly allowed... </div>
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5 - Last but not least - and its a biggie. My tummy is happy for the first time. Its not all plain sailing and I miss real cake sooooo very much but not being constantly bloated, able to wear pretty dresses that are fairly snug is quite wonderful. I still have the odd day when perhaps I had a nice chilled fruit cider on a hot day and I accept there may be some comeback on that ... </div>
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<b>Here are a few of the highlights that were all low #FODMAP and also wheat and gluten free:</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbAOQ8NaEwCTqzOqxfi2IzJEhTxBooVWLd47c7ltC8V5UBD27dzR9kZuXp4ELckAcYatbAAPILWWMv2LEL4IGu6bV_DOX9OBniuj8bYgNe0j2cCqUFx0Nieakob1Y-WwOv7LBzzsdCI3e/s1600/Thai+pork+noodles+%25281%2529.JPG" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbAOQ8NaEwCTqzOqxfi2IzJEhTxBooVWLd47c7ltC8V5UBD27dzR9kZuXp4ELckAcYatbAAPILWWMv2LEL4IGu6bV_DOX9OBniuj8bYgNe0j2cCqUFx0Nieakob1Y-WwOv7LBzzsdCI3e/s400/Thai+pork+noodles+%25281%2529.JPG" width="400" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Thai Pork with rice noodles</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0wsKRQZ2xoXTEjJK1koKaDb3GEkpVQ56-us22VIJNf3txyjG027X6wLPiCHl4F89Xh6y_TVznXdcN1toP0YSeEEFoLXeVCrz4tdfzkOLkqVFskA-sQ4Ig0cKXJtG4sATXf_3oSZpriIT/s1600/Bacon+%2526+halloumi+salad+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0wsKRQZ2xoXTEjJK1koKaDb3GEkpVQ56-us22VIJNf3txyjG027X6wLPiCHl4F89Xh6y_TVznXdcN1toP0YSeEEFoLXeVCrz4tdfzkOLkqVFskA-sQ4Ig0cKXJtG4sATXf_3oSZpriIT/s400/Bacon+%2526+halloumi+salad+%25281%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><a href="http://anneskitchen1.blogspot.co.uk/2016/07/bacon-halloumi-and-baby-roast-potato.html" target="_blank">Bacon and Halloumi Salad</a></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvvjZDnB5zMdJCWFllbhOyzoMEHGiaZoGR7OaNU6o7zfmClunuFkN5Ln0t8L-ldd33yKmg2kClyXzVQQHKYgskFSvHvypoZYVpGdVyFePi8-Jsw14ryEhSNEQQjKjBZ5uI8I0LVzD5hHJ/s1600/GF+penneragu+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvvjZDnB5zMdJCWFllbhOyzoMEHGiaZoGR7OaNU6o7zfmClunuFkN5Ln0t8L-ldd33yKmg2kClyXzVQQHKYgskFSvHvypoZYVpGdVyFePi8-Jsw14ryEhSNEQQjKjBZ5uI8I0LVzD5hHJ/s400/GF+penneragu+%25281%2529.JPG" width="400" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A rich and meaty ragu with freefrom penne</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5o5he-IWGA1KpqNsSI9glgDPYRG9dBRpYDvyVPXKn9WpzViR8zZ2TaJXWJ3Zw3w1VqucBsdoI27Jjig9GxdD8kxdhwgxSEDRu56SI9sfHahyPhv1cXuHRFnTV9fh2t4WpJ_qPmaMv3P-I/s1600/Green+tea+Tuna+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5o5he-IWGA1KpqNsSI9glgDPYRG9dBRpYDvyVPXKn9WpzViR8zZ2TaJXWJ3Zw3w1VqucBsdoI27Jjig9GxdD8kxdhwgxSEDRu56SI9sfHahyPhv1cXuHRFnTV9fh2t4WpJ_qPmaMv3P-I/s400/Green+tea+Tuna+%25281%2529.JPG" width="400" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lemon green tea and sesame crumbed Tuna steak and stir fried veggies<br />
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So hopefully if you are entering FODMAP territory in order to tame your IBS or similar digestive issues - don't lose hope - food can still be your friend, its just learning who your friends are! I can't honestly tell you the relief after nigh on 16 years with IBS symptoms ranging from mild to severe - its been so bad I've even fainted a couple of times, not fun!</div>
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Oh and you can still eat cake! Just make sure its wheat and gluten free! These chocolate and ginger buns were delicious!</div>
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<br />Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-86440593232397793322016-08-01T16:37:00.001+01:002016-08-01T16:37:45.438+01:00Monday Meal Plan<div style="text-align: justify;">Hello shiny new Monday. Question, where on earth did the weekend go?! I had all these plans to be super productive including making a gigantic To Do list but roughly achieved other than making some rather fabulous fruit n nut flapjacks, a very late night BBQ (got home at 2am!) and a few hours wandering in the sunshine around Henley yesterday I don't think I did much else! One thing I did at least cross of the to do list was the meal plan- mostly because I'd started it on Friday, actually ahead of going food shopping for once! Not sure I actually spent any less but on the up side I didn't buy any random stuff either!</div><div>Last week we actually managed 4 our of the 5 planned meals! The poor Pad Thai got bumped again - as on Friday night I was tired but also going out so dinner became an omelette and B got some very exotic tortellini from the fridge instead! Lets see if its third time lucky this week? We had some real treats last week - the Slow cooked Pork steaks were amazing - and how typical I didn't write down any blinking quantities! Despite rushing home from work, late again I somehow got dinner ready and on the table for 8pm! The pork was so good, just melted in the mouth, alongside a rich tomato and veggie laden stew - it also had a sneaky 1/2 can of ginger beer in - it adds such a nice sweetness to the sauce and the little hint of ginger just complements the rest of the ingredients:</div><div><br />
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</div><div style="text-align: justify;">There was also last week a very tasty pilaff, though I don't think B was as enamored by it and wanted more meat - there was enough but it was shredded up and I guess it didn't look very meaty! However for me it was perfect - fragrant rice, oh and an egg baked in at the end was a happy meal for me!</div><div style="text-align: justify;"><br />
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</div><div>So this week is fairly busy - Mum is over tomorrow and is very fussy (even though she denies this!) but hopefully she will enjoy the halloumi salad!</div><div><br />
<div style="text-align: center;"><b><i>GF Crustless pizza, carrots-b rocket </i></b></div><div style="text-align: center;"><b><i>(A Nigella favourite, trying to make a gluten free version, I'm having carrot salad-B wants rocket but I don't like it anymore!)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><b><div style="text-align: center;"><b><i><a href="http://anneskitchen1.blogspot.co.uk/2016/07/bacon-halloumi-and-baby-roast-potato.html" target="_blank">Bacon and halloumi potato salad</a> </i></b></div><div style="text-align: center;"><b><i>(This is what I dreamt up the other week, very good it was too!)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><i><div style="text-align: center;"><b><i>Braised Venison with rice </i></b></div><div style="text-align: center;"><b><i>(I think, found a packet of Venison mince in freezer, either that or meatballs with it!)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><div style="text-align: center;"><b><i>Salmon en papilotte with courgettes </i></b></div><div style="text-align: center;"><b><i>(The new freezer staple meal, all cooked in a paper parcel)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><div style="text-align: center;"><b><i>Pork pad thai-rice noodles </i></b></div><div style="text-align: center;"><b><i>(3rd time lucky?)</i></b></div><div style="text-align: center;"><b><i><br />
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com8tag:blogger.com,1999:blog-6697447601233427795.post-66740547647784978352016-07-25T18:26:00.002+01:002016-07-25T18:26:54.490+01:00Monday Meal Plan<div style="text-align: justify;">
Well a miracle has happened, after over 3 years of asking my dearest what he would like to eat as I was 'doing the meal plan' I finally got an answer that was not the generic 'noodles' - if anything its a bit less exotic - its my corned beef hash! However, it is rather tasty so I can see why he wants it for dinner! At least that was one night crossed off the plan for the week! I am still on the initial stage of the FODMAP diet - I was busy with work and forgot to book in to see my Dietitian before her holiday - I've misbehaved a little with the odd naughty fruit cider so another week or so on elimination is probably my penance! Overall most of my meals are entirely FODMAP, eating out still remains a nightmare but I just try and choose the lesser of the evils and hope for the best!</div>
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Last week was as I thought it might be was a bit hit and miss! In between the mini heatwave that's reddened my skin somewhat and not overly wanting to be stuck in a hot kitchen the plan went a bit AWOL! Oh and the power cut really didn't help things either on Monday night as we ended up with a takeaway! I think we only actually managed two of the five planned dinners though! The gammon buckwheat-otto was lovely, even if after finishing off the dish with some kale, to then find out mum didn't like it was a bit of a backfire and the miso aubergine fell a bit short, having had the oven turn itself off halfway through cooking it never achieved that nice soft yet slightly smoky taste! I am normally quite proud of little food to no waste but one of the leftover aubergine portions with rice did get thrown as I didn't realise B hadn't taken it to work and was well over its keep date by the time I found out!</div>
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Anyway, this week hopefully will be a bit cooler and we can stay fairly on track! Over the weekend I tried a few new dishes too - fish cooked en papilotte in the microwave following watching last weeks 'Live well for less' was a real hit and I can see it featuring in our future a lot! After a day out in London I was knackered but my version with salmon and courgette was cooked in 6 minutes, a real win! Also another Halloumi salad proved a winner too, definitely hooked on my two slices allowed on FODMAP!</div>
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This weeks plan;</div>
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Corned beef hash</i></b></div>
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<b><i>(is already in the oven, with a layer of sautéed courgette inside!)</i></b></div>
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Mixed meat pilaff with buttered kale</i></b></div>
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<b><i>(Made before from a Nigella recipe, was planning on having more leftover meat for this but we ate most of it, will be a fridge surprise!)</i></b></div>
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Slow cooked bbq pork steaks with mash</i></b></div>
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<b><i>(Keep forgetting bought some lovely giant pork steaks, going to make them FODMAP suitable)</i></b></div>
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Basa parcels, sweet potato, green beans</i></b></div>
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<b><i>(cooked in the microwave as mentioned before!)</i></b></div>
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Pork pad thai-rice noodles </i></b></div>
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<b><i>(should of been last week but forgot to thaw the meat!)</i></b><br />
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<!-- end InLinkz script -->Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-35743432653865250052016-07-19T19:19:00.002+01:002016-07-19T21:55:16.634+01:00Bacon, Halloumi and Baby Roast Potato Salad<div style="text-align: justify;">
Ah, at long last. My food mojo is back. The mojo where I dream up random combinations and they make it into reality. I kind of dreamt this one up very vaguely based on the idea of a delicious <a href="http://whatsforsupper-juno.blogspot.co.uk/2010/11/halloumi-and-beef-carpaccio-salad-with.html" rel="nofollow" target="_blank">Halloumi and steak</a> salad we had back at our South African themed Christmas meal (my other half is from SA) and several times since too. I've taken the basics from it and changed it up a little - and made a heavenly salad in the process! This got a big thumbs up from my man (even though it was salad haha! and its low in FODMAP's and gluten free without any compromise on flavour!</div>
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The potatoes make this an easily gluten free meal - though you could swap out for another carby item or leave out altogether. Lemon and maple syrup may seem a bit of an odd combo in a salad but the lemon cuts through the sweetness and the slight smoke of the bacon complements the sweetness of the maple so well together - I've used this in a few other salads and it works a treat. And I am fully signed up to the capers club now - only took 34 years!! Plus I am definitely liking Halloumi now, its a bit like aubergine - cook it well its heaven - cook it bad, ah well yeah that will be hell then!!<br />
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<b>Serves 2</b></div>
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120g Halloumi, 1cm dice</div>
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3 tsp garlic infused oil</div>
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3 unsmoked bacon rashers, diced</div>
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1 large tomato, diced</div>
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1 tbsp. capers, rinsed and drained</div>
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1 tbsp. cornflour</div>
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1 tbsp. lemon juice</div>
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1 tbsp. maple syrup</div>
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50g baby spinach</div>
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8 new potatoes<br />
Black pepper<br />
4-5 Basil leaves to garnish<br />
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Start by pre-heating the oven to about 200o. Coat the potatoes in a little of the oil, place in a shallow baking dish and roast for 45 minutes, or until cooked through.<br />
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Meanwhile, coat the halloumi cubes in cornflour.<br />
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Heat the remaining oil in a large frying pan, cook the bacon until crispy and lift out onto paper. In the same pan, add the capers and tomatoes, fry for 3-4 minutes, stirring often over a moderate heat until the tomatoes are starting to soften.<br />
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Push the tomatoes and capers to the side of the pan and add the prepared halloumi, fry without turning for 3 minutes or until golden and turn over and fry until golden all over. Stir in the lemon juice and maple syrup, coat everything well. Season with black pepper.<br />
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Place the spinach in a large serving bowl or plate. Halve the potatoes and place on top of the spinach, spoon over the bacon & halloumi. Scatter over the basil.<br />
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This is definitely a summer keeper! I love the salty little fried cubes of tasty cheese and they are weirdly addictive! Your salad may lack some depending how ahead you are with timing!!</div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-34091405749033847812016-07-18T07:00:00.000+01:002016-07-18T22:27:47.626+01:00Monday Meal Plan<div style="text-align: justify;">This week I tried to get ahead by planning on Sunday but really struggled to get a plan together. We have a fridge and freezer full and yet I still couldn't decide what to cook or what I wanted to eat! I think it was being distracted by catching up with TV from the week - I did manage to pour some red wine into my water glass which was somewhat amusing and probably would of done better doing the plan with the radio on instead perhaps!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Some of the evenings are not finalised, towards the end of the week am catching up with a friend I met through night school a few years back - one drink may well turn into dinner! Also me and my boyfriend have not spent much time together with erratic work hours, so may also have a date night to the cinema. Perhaps that's why I am a bit reluctant to meal plan in full?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Last week was mostly on plan, not that I had blogged it but we had some highlights - a risotto of sorts made with buckwheat on Thursday was really good - so much its made it on to this weeks plan! It was packed with veg and tasted so good and fresh! The FODMAP is still mostly on plan - I did have a bit of an IBS flare earlier in the week which I think was a combination of eating out and a busy schedule! I'm due to see the dietitian again soon to discuss re-introduction..should be interesting!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmZpB1WR9UkEXckShyxqRTVA3z3i-8ylNudUs_BzF9ZTEqET-rUis5CMwx0vnMxiOh8UNEizZswg8XuDccYJHAe3TV-S1YHbWs4wXm1VeFWtT6PBHgnl6V8iCMI7WsOWSs15SjXt3fmP7/s1600/Buckwheat-otto+bacon+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmZpB1WR9UkEXckShyxqRTVA3z3i-8ylNudUs_BzF9ZTEqET-rUis5CMwx0vnMxiOh8UNEizZswg8XuDccYJHAe3TV-S1YHbWs4wXm1VeFWtT6PBHgnl6V8iCMI7WsOWSs15SjXt3fmP7/s400/Buckwheat-otto+bacon+%25281%2529.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Anyway - this week potentially will be:</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><b><i>Miso Aubergine, sticky sesame sweet potato + basmati rice </i></b></div><div style="text-align: center;"><b><i>Gammon buckwheat-otto, courgette, pepper </i></b></div><div style="text-align: center;"><b><i>Fish pie-salmon & basa, kale</i></b></div><div style="text-align: center;"><b><i>B-pork tortellini</i></b></div><div style="text-align: center;"><b><i>Pork Pad Thai </i></b></div><br />
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-38764255558467856142016-07-12T19:35:00.000+01:002016-07-12T20:00:28.675+01:00Curried Corned Beef Hash - Low #FODMAP<div style="text-align: justify;">
As part of my dabbling with the #FODMAP diet, adapting my current repertoire of recipes is proving to be a thorough mixture of highs and lows, or as the famous Foreigner song goes <i><b>'In my life there's been heartache and pain, I don't know if I can face it again, Can't stop now, I've travelled so far, to change this lonely life'.</b></i> Okay, so maybe lonely life is a little extreme - but faced with hunger, 3pm on a Saturday afternoon and near to tears trying to find something to eat you really do start to think that maybe the IBS wasn't really that bad.....shall I just get a nice warm and tasty pasty?!</div>
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Fortunately its not been all bad there has been highs in the form of actual whole days without stomach pain, which after 18 odd years is a revelation - and actually its super useful in identifying triggers. That comes with sadness though too. A cheeky fruit cider on Saturday afternoon left me questioning how much I really did enjoy its beautiful chilled fruitfulness!! I am almost at the end of the elimination phase despite the cider slippages- and I look forward to reintroduction with a mixture of joy at the thought of hot buttered avocado toast and also with some trepidation..!</div>
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So as promised a few weeks back - I promised to share some tasty recipes - admittedly there has not been as many show stoppers as I would have liked, however this is the first dish I had seconds of, which is a good sign! Adapting this from my main <a href="https://anneskitchen1.blogspot.co.uk/2016/01/corned-beef-hash-with-extra-veg-and.html" target="_blank">corned beef hash</a> took a bit of thinking. Baked beans, Worcestershire sauce, onions and the garlic in its raw form were all off the menu; so how would I make it still taste good and be low in FODMAP's?! Admittedly its not lactose free - I added quite a bit of cheese but as my booklet assures me - most cheese, especially the hard ones are low, and therefore suitable... and discovering garlic oil was allowed has been a game changer!</div>
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<b>Ingredients</b></div>
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<b>Serves 3-4</b></div>
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1x 340g Corned Beef</div>
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1/2 stick celery, finely chopped</div>
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1 tsp garlic oil</div>
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1 tsp black mustard seeds</div>
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1 tsp cumin seeds</div>
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4 large white potatoes, diced (skin on or off as you prefer)</div>
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1/2 tsp turmeric</div>
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3tbsp finely chopped fresh coriander</div>
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2 salad tomatoes</div>
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1 heaped tsp tomato puree</div>
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50g red Leicester cheese, grated</div>
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1 tsp butter</div>
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s&p to taste</div>
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Start by boiling the potatoes with the turmeric, drain well, mash well and add the butter, 1/3 of the cheese and 1 tbsp of the coriander. Season to taste and add put to one side. Pre-heat oven to 190o.</div>
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Heat the a non-stick frying pan until medium-hot, add the mustard seeds and cumin seeds and toast until they start to pop or smoke very lightly, add the oil and celery and fry for 2 minutes. </div>
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Stir in the tomatoes and fry for a further 5 minutes or until starting to go mushy, turning down the heat a notch. Add the corned beef and break down with a spatula and fry until browned lightly. Make a well in the middle and stir in the tomato puree and a splash of water to loosen and fry for a further 2-3 minutes or until well mixed, stir in the remaining coriander and season with black pepper.</div>
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Transfer into an oven proof dish, top with the prepared mash and sprinkle over the remaining cheese. Bake for 30 minutes or until browned nicely.</div>
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Serve with veg of your choice - we had roasted carrots with dwarf beans.</div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com8tag:blogger.com,1999:blog-6697447601233427795.post-28996420958679891682016-07-04T18:58:00.002+01:002016-07-04T19:10:52.511+01:00Monday Meal plan #FODMAP<div style="text-align: justify;">
So after a few interesting weeks adjusting to the first stage of the #FODMAP diet, I'm having less meltdowns, eating more delicious things and actually getting used to it! On the positive side it really has highlighted already a few foods that I probably should long term not make eye contact with- there has been admittedly a few weak moments to find that out! Financially I seemed to of spent more - one would think cutting out half the things I usually buy would mean spending less but in the interest of not entirely losing my sanity I have been trying out things instead - the amaranth porridge was definitely interesting but the cheesy baked millet was delicious and we are total converts to buckwheat mash! <br />
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We managed to stay fairly on plan last week, though the calamari was moved to Friday night and the sausages I will use another night, probably the weekend instead. Thursday was a wash out - couldn't decide what to eat and by the time I decided the tenant downstairs went into the kitchen at the exact moment and started cooking instead, so I had a FODMAP flapjack and B had a sausage from the takeaway counter! Very glam!<br />
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Eating out still is frankly a nightmare and Saturday night proved even more fun - I accepted a last minute dinner invite to a popular pizza chain and managed to find a shard of glass in my dinner which cut my lip. Last time I order a gluten free pizza base! No idea where it came from but certainly an unwanted surprise!<br />
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<i>Two highlights from last week are:</i></div>
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<i>GF Breaded mustardy Pork steaks with cheesy baked millet:</i></div>
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<i>(the lemon was ginormous! Not fully FODMAP as bought the wrong GF breadcrumbs!)</i></div>
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The majority of my sauces are made from scratch - and previously always had garlic or onion in - so adjusting so not having them has been a challenge but the below was really good! The flavour profile is so different but in a good way! Lots of fresh coriander pimped it up perfectly, combined with a little grated carrot to start and sweeten the sauce, finished with smoked paprika and gently simmered for about 2 hours until perfect!</div>
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<i>Smoky Tomato and fresh coriander sauce - garlic, onion free and #FODMAP friendly- so tasty!</i></div>
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This weeks dishes are all adapted to suit the FODMAP plan. Breakfast is the usual overnight oat's pots, I usually make up 5 on a Sunday night as part of my meal prep to make things easier! Lunches are mostly involving a combination of salad veg and suitable leftovers - this week am super busy working cross-sites so it will be a very portable feast!</div>
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Italian Baked eggs </span></div>
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(a real favourite, make this one regularly but today's will be bean free to adapt!)</div>
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Corned beef hash, carrots and dwarf beans </span></div>
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(Fancy some comfort food!)</div>
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<span style="font-size: large;">Cheesy bacon GF pasta bake </span></div>
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(Lots of cheese to use up!)</div>
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Smoked cod & squid Paella </span></div>
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(Not had paella in ages, bought a small smoked cod fillet reduced to this will stretch it out!)</div>
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Eating out potentially!</span></div>
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(A nightmare on FODMAP but have chosen a pricy steak place!)<span style="font-size: large;"><br />
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com6tag:blogger.com,1999:blog-6697447601233427795.post-37094095577289112812016-06-30T07:29:00.001+01:002016-06-30T07:33:33.555+01:00Banana, Sultana and Choc Chip Muffins #FODMAP<div style="text-align: justify;">
Yesterday I was very lucky to spend it attending a full day workshop on Quality Improvement for healthcare, which working for the NHS as part of a project to improve patient safety it was super beneficial and very interesting. I am really lucky to work with a great bunch - and a great Trust which is committed to improving quality to benefit both us staff and patients. I knew the provided sandwich lunch would be a no go on FODMAP but I had planned ahead and took some leftover baked millet & veggies. However, the hardest part was in the afternoon when trays of amazing looking and smelling cakes appeared - there was glossy topped caramellos, fancy cupcakes and lots of other treats and not a single one was suitable! All I could think about was cake!!</div>
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So last night after dinner and still craving cake, I decided to try again with some FODMAP suitable baking, last weeks banana bread was not a huge hit but I decided to persevere with a the banana theme, mainly though as I had two very, very ripe ones to use up! After a rummage through my cookery books I dusted off a copy of <a href="https://www.amazon.com/Egg-Book-Souffles-Crepes-Frittatas/dp/0600611051" rel="nofollow" target="_blank">'the egg book'</a>. Its not a book I've admittedly used very much but it does have a few good recipes inside... I chose the banana muffins recipe but tweaked it to be FODMAP friendly, also I increased the liquid to allow for the gluten free flour - which seems much thirstier, and changed the honey to maple syrup. I also had no ground almonds so subbed for ground rice too! Oh and I added some suitable dark chocolate chips and sultanas and left out the <a href="http://anneskitchen1.blogspot.co.uk/2011/10/evolution-of-apple-and-nutmeg-fairy.html" target="_blank">nutmeg</a>!</div>
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The mixture looked quite sloppy and I easily filled 12 cases rather than the 10 stated! I didn't hold out much hope but was pleasantly surprised and it satisfied my cake longing! The resulting muffin was light and taste rather good even if they did stick super well to their paper cases! Oh and as ever I had great fun making a mess!</div>
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Make 12 muffins</div>
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225g gluten free plain flour (I used Dove's Farm)</div>
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3 tsp baking powder</div>
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25g ground rice</div>
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1 1/2 tsp ground cinnamon</div>
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50g light soft brown sugar</div>
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2 large mashed bananas</div>
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2 large eggs</div>
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2 1/2 tbsp sunflower oil</div>
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1/2 tsp vanilla extract</div>
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150ml soya milk, unsweetened</div>
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3 tbsp maple syrup</div>
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50g sultanas</div>
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50g dark chocolate chips (check labels for suitability)</div>
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Pre-heat oven to 190o</div>
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Sift the flour, baking powder, cinnamon and ground rice together.</div>
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Separately mix together the eggs, banana, oil, milk and maple syrup. fold into the dry mixture gently and stir through the chocolate chips and sultanas, spoon into prepared muffin cases.</div>
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Bake for 20-25 minutes or until lightly golden and a skewer comes away cleanly</div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com0tag:blogger.com,1999:blog-6697447601233427795.post-8509009325845587702016-06-27T21:10:00.000+01:002016-06-28T18:42:30.492+01:00Monday Meal Plan..... with FODMAP<div style="text-align: justify;">
Ah my sweet meal plan...You and me had such fun together... Sunday nights with a glass of wine, poring over cookbooks longingly gazing at the photos of all the delights to dream of, rummaging in the freezer and cupboards for inspiration....flicking through the never ending pile of recipes torn from magazines currently halfway between being filed in a binder or in a the pink tray under the sofa patiently waiting.. and then FODMAP came along.. like some wicked witch of the west... that despite consenting entirely to try it out... and knowing why I was doing it... well I never figured meal planning would go from a necessity to a staple but at the same time enough to hate meal planning!!</div>
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The best piece of advice I've received over doing FODMAP is focus on what you can eat as honestly, the no list is seemingly endless and I can see why people would struggle to get past the first day, yet alone week! I am currently sort of 3 weeks in - most days I have scraped it, some not so much. I am not sure if fortunately or unfortunately I have quickly realised I may never eat pasta in its normal form again and I really regret stock piling and bulk buying pretty much every pasta variety!! In a weak, tired moment last week I cooked up some ready made tortellini.. yeah .. not again...!! I am still making mistakes and discovering new things -who knew buckwheat mash could be so good? The jury is however still out on Amaranth and Millet caused a lot of budgie comments in the office!!</div>
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So this week, ha - its already nearly 9pm and dinners eaten - weekend flew by and I only planned tonight after getting home late from work (which is fun but crazy busy right now!!)- majority has been adapted to suit FODMAP diet:</div>
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<b><i>Minced steak with chilli and soya sauce, lettuce wraps, basmati rice<br />
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GF breaded mustard coated pork fillets, roasted tomatoes with courgettes & millet<br />
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Pulled pork filled peppers, cheesy baked polenta<br />
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Calamari either fried or in seafood pancake form GF<br />
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GF sausages, buckwheat mash & veggies</i></b></div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com1tag:blogger.com,1999:blog-6697447601233427795.post-28916542609527156232016-06-22T21:22:00.000+01:002016-06-22T21:31:25.850+01:00Pulled Pork with FODMAP Ginger Barbecue Sauce<div style="text-align: justify;">
Since my last <a href="https://anneskitchen1.blogspot.co.uk/2016/06/hello-fodmap.html" target="_blank">posting</a>, about starting a FO<span id="goog_2104449324"></span><a href="https://www.blogger.com/"></a><span id="goog_2104449325"></span>DMAP diet in order to try and figure out some of my ongoing digestive 'issues', it sent me into a bit of well, frankly a meltdown! I think trying to start anything that has such a big impact on everything, combined with a super busy time at work, plus being rather hormonal at the time, it was just heading for a disaster!! I did mention I was on the edge of a meltdown previously and I have never cried in a super market but it came very, very close the following day!! One thing I've learned, is do not go shopping when hungry and whilst doing FODMAP!! Nothing will be suitable and you will only be sad and disappointed!! Not to mention quite close to pretty much offending anyone you love! (Sorry B!)</div>
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So, towards the end of last week, in an attempt to get back on plan, afterall on the days I did follow it I REALLY noticed a difference digestively, planning was key in it all and with Father's Day fast approaching and the thought of navigating a restaurant menu bought me out in a cold sweat, I knuckled down and after poring over the FODMAP books, again I decided to do pulled pork.Meat after all is easy, the sauce is where it gets interesting... pretty much any ready made sauce, condiment or flavouring is very much on the no list, and so I decided to make a FODMAP friendly barbecue sauce... </div>
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Starting was the hardest part - how to do it without any garlic-honey or onions! Previously I have relied on my trusty '<a href="https://anneskitchen1.blogspot.co.uk/2011/11/winter-barbecue-sauce-with-sausage.html" target="_blank">Winter Barbecue sauce</a>' but couldn't make it due to the aforementioned 'banned' items, along with also not being able to have dates or apple, that sauce was doomed. Also another no go was the sauce I make for my <a href="https://anneskitchen1.blogspot.co.uk/2009/09/barbecue-sausage-pasta.html" target="_blank">pasta</a>! What to do?!! It was time to start a clean slate, wave goodbye to my beloved garlic and embrace a new food challenge... and its time to say hello...to... Mr Celery! He will be your new friend!! It substitutes very well for when you would normally be browning your onions etc! The spice Hing was also recommended by my dietitian as a sort of replacement to the flavour that onion gives - I am not entirely sure on quantities but thought would start with half a teaspoon and go from there!!</div>
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Fortunately all the hard work paid off and its actually a pretty low maintenance dish whilst still being delicious! The sauce was really tasty, with a sweet smoky depth and also fresh tasting and no one missed the onion or garlic, including my brother commenting it wasn't bloating compared to a regular version. This sauce is now definitely my base sauce!! I adore ginger and would eat it in copious quantities, though the overall finish of the dish is not very gingery at all, if it was just for me I would of added some extra ground ginger!</div>
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For the pork - it takes a long time to cook, so plan appropriately. I woke at 6am Sunday morning to put mine in the oven, I recommend a later time but it depends on your guests schedule...</div>
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<b>Serves lots - maybe 8? Depends on greed of guests!</b></div>
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<b>Ingredients</b></div>
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Approx 2 kg joint Pork shoulder</div>
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1 x 440ml can ginger beer (check label, mine was from Tesco)</div>
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1 tin good quality plum tomatoes, chopped</div>
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1 tsp olive oil</div>
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1/2 stick celery, finely chopped</div>
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25g dark soft brown sugar</div>
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2 tbsp. red wine vinegar</div>
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2 bay leaves</div>
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1 heaped tsp English mustard powder</div>
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1/2 tsp hing (also known as Asafoetida)</div>
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1 heaped tsp smoked paprika</div>
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4 heaped tsp tomato puree concentrate (roughly 1/2 a small tin)</div>
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1/2 bunch fresh coriander, shredded</div>
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You will need a roasting bag OR lots of foil</div>
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Oven 150o (mine is still broken but medium!)</div>
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Place the pork joint in the roasting bag and tip in just under half the can of ginger beer (save the rest), seal and place in a baking tin. Or do equivalent making a tight foil bag around the pork. Place in the oven and roast for 6-7 hours or until cooked through and falling apart almost just by simply staring at it.</div>
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<b>For the sauce -roughly 3 hours before the pork is going to be ready:</b></div>
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Heat the oil in a medium sized saucepan to medium/ hot heat, fry the celery for 4-5 minutes or until starting to brown, add the red wine vinegar and simmer until most of the liquid has evaporated. </div>
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Stir in the bay, smoked paprika, hing, mustard,sugar and tomato puree and saute for about 3 minutes until well incorporated and its a lovely reddish brown colour, stir in the chopped tomatoes and most of the remaining ginger beer (I couldn't resist a sneaky sip!), cover and reduce the heat down low. Simmer for a good 2 1/2 hours, giving the odd stir. </div>
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When the sauce is done, stir through 2/3 of the chopped coriander, leaving the prettier leaves for garnish. Season to taste with salt and pepper.</div>
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Remove the pork from the oven, cut open the bag/ open the foil up and fold back the sides. Lift the pork onto a suitable chopping board (I have one with a drainage area purely for these dishes!) Drain off most of the liquid into a jug and use a little to enhance the barbecue sauce - maybe 1/2 a cup or so at the most.</div>
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Remove the rind from the pork - if you want crackling, scrape off most of the loose fat, and return to the oven on a thin baking tray until done to a desired crunch. (I am not a fan but my dad and brother are far more fond of crackling)</div>
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Using forks (and maybe a large knife to hack into chunks first), shred the pork into a deep sided baking dish. </div>
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Pour over the prepared sauce and return to the oven for about 25 minutes to warm through. </div>
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Garnish with remaining coriander leaves and feast! We had ours with a mountain of fodmap suitable roasted veggies and roasted new potatoes</div>
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<i>NB: </i><br />
<i>Do not attempt FODMAP diet without consulting a registered dietitian. </i><br />
<i>OR when in crazy busy month. </i><br />
<i>I am also very new to this whole diet thing so tailor to your own individual needs and follow advice given by your dietitian!</i><br />
<i>*Celery is not to be eaten in large quantities on FODMAP but I used a small amount, spread across a large amount of sauce</i></div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com8tag:blogger.com,1999:blog-6697447601233427795.post-5008401030641737912016-06-11T21:48:00.002+01:002016-06-11T21:48:36.985+01:00Hello, FODMAP...<div style="text-align: justify;">
Last week Anne's Kitchen entered new food territory... albeit I think I am currently in the 'terror' part! Following roughly 16, maybe 17 years of IBS (Irritable bowel syndrome), all the joy that it brought which on a food blog frankly I don't want to divulge too much but has resulted in surgery, more than once rectifying issues, then throw in some GORD (Gastro-oesophageal reflux disease) and managing to then add a little Fibromyalgia in to the mix; they have taken away a lot of the joy that food and drink can bring. Blogging has become really difficult too, so many recipes I love I can no longer have and I've developed sensitivity to several foods, weirdly Kiwi fruit is completely on the no-no list despite a lifetime of eating them! However, I am a determined woman and wont let it get the better of me!!</div>
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<i>This meal was almost all on the naughty list apart from the steak, I bought a pack reduced which had a sachet of marinade so I thought I would just leave that off mine but the steak turned out to be already rubbed with something - labelling is so much fun! The buckwheat mash was a new one on both of us and made for me a welcome change to potato with everything!!</i></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Buckwheat 'mash' with steak, roasted peppers and tomatoes</i></td></tr>
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Towards the end of last year all the gastro symptoms came to a head and I lost weight as well as being generally fatigued and totally off my food, fast forward a few months, various gastro tests that didn't show much other than grade B oesophagitis I met with a lovely Dietitian last week and am now going to try the FODMAP diet, with the view to sorting out a lot of my issues. If you want to find out more about it, the <a href="https://www.kcl.ac.uk/lsm/research/divisions/dns/projects/fodmaps/index.aspx">Kings College website </a>is a good start. The diet originated in Australia and now seems to be gaining momentum worldwide. FODMAP stands for Fermentable, Oligo-saccharides, Di-saccharides, Mono-saccharides And Polyols- and basically means that short chain carbs do not get digested very well and have their own little party without your permission.</div>
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As I had already meal planned last week, I stayed fairly on plan but was able to adjust a few dishes easily. At the moment, 5 days in I am up to about 80% on plan and running halfway between determination and getting a little too emotional whilst shopping. Next week when I go all in is going either make me or break me. This evening in particular almost resulted in a meltdown after getting home and realised the gluten free breadcrumbs had gram flour in. In the end I used them but will now be resigned to when I am back in the re-introducing phase, I'll follow the diet for 4 weeks, then re-introduce and see what happens! </div>
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<i>This was a meal I managed to easilly adapt - I did baked haddock fillets, B's had a pistachio herb crumb, mine had polenta sprinkled over with chives - wasn't bad but I do like my crumb a bit more crispy!</i></div>
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The actual list of what I can and can't have is daunting. Roughly my diet will be gluten free, wheat free, lactose free and a reduction in dairy. The dairy bit is easy, I already use either almond or soya milk the majority of the time, apart from my endless cups of tea, though hopefully I will adjust to the different flavour. Also, no leeks, beans, pulses, onions or garlic too. A little awkward when you mostly eat a plant based diet. Out of everything I think no garlic may break my spirit. I love garlic and the thought of a month is gonna be tough! A lot of the fruit I like is also on what I am referring to as the naughty list. However, I must keep strong, remember why I am doing this and focus on what I can eat!!</div>
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Over the next month I will try and keep you updated with the high's and potential low's and hopefully if you have issues, it will help you too! Hopefully there will be some tasty recipes too! Please also let me know if you have tried the FODMAP diet and how you got on with it? I am always super grateful for any feedback!!</div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-53342894523554081772016-06-06T22:03:00.000+01:002016-06-06T22:03:05.872+01:00Meal Planning Monday<div style="text-align: justify;">Well today is Monday again. where did last week go exactly?! Oh I know - my works project Go Live! For those interested, it has gone really well and has certainly kept me out of mischief!! I am thoroughly enjoying the process and when my secondment ends they will be carting me out the office kicking and screaming!! It has been a rollercoaster and a ride I don't want to get off! Being part of the project is hugely exciting and of late has definitely boosted my interest in things in general. I've finally got my cooking mojo back! I think the reflux is on the mend and even my IBS has not been as bad and whatever that strange bug was last month has left the building! Maybe its all the sunshine that helps?!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Last week we ate very well. One real success was managing to sneak a Tofu dish into B! There was an awkward moment when he saw the empty tofu pack but I bluffed it by saying I had it for lunch!(Yeah like I ate a whole tub haha!) he does know now it did contain the Tofu and most importantly he both enjoyed it and would eat it again! I used a Jamie Oliver recipe from his 'Save with Jamie' book (that I possibly was sent a million moons ago...) It made loads and is a very economical eat! Now for the keener eyed you'll notice it wasn't on the meal plan. for some reason in my head last Thursday this dish was what I thought was on it! Teach me not to pin it on the fridge!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_VmODwRhtsUY25Q6yuLRQ_Av0MN3Ae8WHWhkezn9mIECOzUcxbdqj8Gsm-YIbAKKyqijDnk-xGk1lprr3nXBXmGkVt1rUflqjgamaCsXeHqfpv_0cPWq4X_TrwB_Dg6vaIf3MmlVNZZL/s1600/Tofu+Okonomiyaki+%252814%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_VmODwRhtsUY25Q6yuLRQ_Av0MN3Ae8WHWhkezn9mIECOzUcxbdqj8Gsm-YIbAKKyqijDnk-xGk1lprr3nXBXmGkVt1rUflqjgamaCsXeHqfpv_0cPWq4X_TrwB_Dg6vaIf3MmlVNZZL/s320/Tofu+Okonomiyaki+%252814%2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Friday night's dinner was a lovely end to a busy week - beautiful smoked cod fillets, simply baked with lemon and butter, atop garlic & parmesan wilted spinach and roasted cherry tomatoes with Orzo</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOMMXmBoJ9OfYIxYQNut5s3Yi6BcU9Vl26cbdtTAz-BN_CPPsB4P5NCBdmAeO3Cg5tl-BOuU8kpi7ONR5zOJw9MZPRFsVsLjWkKpW5i6i_wg0G2Nd6qDEv1OBu8APCqr0vl4wB2bVEYNi/s1600/IMG_8785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOMMXmBoJ9OfYIxYQNut5s3Yi6BcU9Vl26cbdtTAz-BN_CPPsB4P5NCBdmAeO3Cg5tl-BOuU8kpi7ONR5zOJw9MZPRFsVsLjWkKpW5i6i_wg0G2Nd6qDEv1OBu8APCqr0vl4wB2bVEYNi/s320/IMG_8785.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">There was baking too!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">On a random whim, which to be honest is how most of my baking occurs were these yummy oat and currant cookies, I couldn't find the more traditional raisins and these mini currants fitted the bill! They took about 3 minutes to knock up and were soooo good warm from the oven with a cuppa and a catch up with my neighbour!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">This one was kept a secret on my social media channels - it was a surprise birthday cake for my big brother! Its espresso and pecan - and it was delicious! Wish I had taken more home! Both cookies and cake recipe came from my ancient Baking book - It must be at least 10 years old and its my most treasured possession!</div><br />
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</div><div style="text-align: justify;">This week is planned.... though judging by today its subject to change as I ended up leaving work quite late, then a cheeky pint in the sun with B meant we only just finished dinner! (its nearly 10pm!)</div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: center;"><b><i>Monday - Braised Miso aubergines with spinach and black bean, basmati rice</i></b></div><div style="text-align: center;"><b><i>(our favourite Chinese shut down, and I am desperately trying to recreate the aubergines - they were soooooo good there!)</i></b></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><b><i>Tuesday - Italian style baked eggs</i></b></div><div style="text-align: center;"><b><i>(I first made this back in maybe February / March time and its a firm favourite from </i><a href="http://www.cookwithmands.com/recipes/italian-style-baked-eggs" rel="nofollow" target="_blank"><i>M&S</i></a><i>!)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><div style="text-align: center;"><b><i>Wednesday - Pesto crumbed baked Haddock fillets, veg TBC</i></b></div><div style="text-align: center;"><b><i>(have a tub of pistachio crumbs which are rather nice!)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><div style="text-align: center;"><b><i>Thursday - Meatballs from the freezer with something...</i></b></div><div style="text-align: center;"><b><i>(been there forever!)</i></b></div><div style="text-align: center;"><b><i><br />
</i></b></div><div style="text-align: center;"><b><i>Friday - possibly out for dinner...TBC!</i></b></div><div style="text-align: justify;"><br />
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<!-- end InLinkz script -->Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-22508558353981987032016-05-30T22:22:00.003+01:002016-05-30T22:22:58.986+01:00<div style="text-align: justify;">
Tomorrow will mark one of the main reasons as to why my blog has slacked off the past year or so - I am proud to work for the NHS and tomorrow marks the 'Go Live' date for one of the biggest IT projects its seen, and one I have been very lucky and proud to be a part of it over the past 10 months! Its going to transform so many services for my Trust and really transform it for the better, not only improving patient care but improve efficiency in a lot of processes and a whole host of other things! So meal planning this week is essential, whether I stick to it is another thing but at least with what we are going to survive on is out of the way, everything else takes care of itself! I am also seeing the Dietitian soon so it needs to be full of good things, not the emergency draw noodle pots and chocolate!!</div>
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Last week I managed to stay fairly on plan, saying that it was only 3 of the 5 nights on plan but our lunches and breakfast were on plan at least! Friday night I really wanted to make the battered quorn sausages but in all honesty I was tired, still had several hours of work to do and I couldn't be faffed with deep frying so opted for easy fish fingers! If I say so myself, the wedges along side were outstanding, I took the trouble of part boiling them first, coated in rapeseed oil and a dried herb mix consisting of thyme, garlic and smoked paprika and they were most excellent! The veggies were frozen mixed veg, when cooked I tossed them in a teaspoon of EVOO mayo and a sprinkle of cheese - naughty but so nice!</div>
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As those who know me well, I hate wasting anything - and on Thursday night I used a packet of Ras Malai dessert mix (its an Indian sweet) and I had loads of the scented poaching milk leftover (think didn't boil it enough!) , I kept hold of the liquid whilst deciding what to make and the following night I used it to make baked semolina pudding, to which I jazzed up with some gloriously sweet Amarena cherries in syrup, and in a proper no waste clear the fridge purge, swirled through the last of my pot of Greek Yoghurt with honey and in the oven it went until nicely golden and fluffy - there is no way I could recreate it, but it was spot on! Comfort food in a bowl!</div>
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This week breakfasts are planned - my breakfast tomorrow is being bought for me, I have to go in to work at an ungodly hour but the rest of week will most likely be overnight oats, made up with almond milk, oats, sultana, chia and hemp seeds and some fresh raspberries. </div>
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Lunches for the next few days for me is a roasted butternut quinoa salad that I put together tonight and towards the end of the week most likely the green soup that's lurking in the freezer too long! B gets leftover Pancit (A Filipino noodle dish I made last night) and after that most likely a tuna sandwich.</div>
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Today as it was bank holiday Monday, I didn't cook and we went out with friends to the coast- I had a giant 'California' burger with avocado, cheese, bacon and a beef patty, with some rather lovely chips! I somehow managed that and two scoops of icecream too!! Probably why my jeggings feel so snug tonight perhaps?!</div>
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<b><i>Gammon and courgette Pesto Fusilli</i></b></div>
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<b><i>Tuna melt baguettes, wedges and mixed veg</i></b></div>
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<b><i>Either Shashouska or Miso braised aubergines with coconut rice</i></b></div>
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<b><i>Baked smoked cod fillets with Orzo and spinach </i></b></div>
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<b><i>(unless I convince B he really wants to eat the puy lentils shh!!)</i></b></div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-45976632979066152282016-05-23T19:37:00.001+01:002016-05-23T19:37:39.278+01:00Monday Meal Plan<div style="text-align: justify;">
This week has fortunately started a lot healthier than <a href="https://anneskitchen1.blogspot.co.uk/2016/05/the-no-meal-plan-week.html" target="_blank">last</a> week! I am so glad that tummy bug has long gone, it really knocked the wind out of my sails! My appetite has fully returned, and I returned to my day job - the project I am on is about to launch so I couldn't really afford much more time off! Last week's post was a bit moany, so I apologise! I try to err on being more optimistic, than pessimistic but after a week of broken sleep and tummy pain from hell I was feeling more than a bit sorry for myself!! </div>
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Despite my no-plan last week, we ate quite well in the end including a rather tasty crustless tuna quiche, which did both dinner and lunch for work easily, a definitely handy standby considering we always have a tin of tuna in the cupboard and a good supply of eggs! However by Friday night I was more than happy to have a rare night off cooking, and we were chip shop bound! Our chippy makes some really good 'gourmet' calamari rings - this was my only one as B ate the rest! And I know its so sinful and god knows alone what goes in them but I couldn't resist a jumbo battered sausage! IT was sooooo good and really hit the comfort spot!! Its very rare we get a takeaway so it was a nice treat!</div>
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So onto this week - the fridge is restocked with a variety of veg and a few of the dishes have been lurking on the planning radar for some time but not quite made it - hopefully will have better luck this week! Breakfast for me is usually overnight oats, plus maybe a cheeky banana flapjack I bulk made, B gets his usual cereal (I don't do cereal, something about soggy things floating in milk, ick!)</div>
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Our lunches are mostly already made - I did a bulk batch cook last night to save time during the week! I made one large pan of smoky sausage and tomato rice for my boyfriend, for me its roasted feta and veggie couscous - its jam packed with roasted chard, carrot, pepper, baby aubergine, courgette and olives - yum! When they run out it will either be leftovers or a hastily thrown together salad of fridge surprises!</div>
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This week will potentially be:</div>
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<br /><b><i><span style="font-size: large;">Breaded fish, mash and peas (<span style="font-size: small;">easy</span> <span style="font-size: small;">freezer meal!</span>)</span></i></b></div>
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<b><i><span style="font-size: large;"><br />Chicken Balti, roasted broccoli and pilau rice (<span style="font-size: small;">a jar of posh sauce that's been in the cupboard far too long!</span>)</span></i></b></div>
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<b><i><span style="font-size: large;"><br />Tofu okonomiyaji (<span style="font-size: small;">Jamie recipe, meal for one!</span>), pickled carrots </span></i></b></div>
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<b><i><span style="font-size: large;"><br />Creamy pork meatballs, leeks and spaghetti </span>(bought some lovely free range pork mince on offer and we have a tub of cream cheese to eat up!)</i></b></div>
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<b><i><span style="font-size: large;"><br />Crispy battered Quorn sausage bites- </span>had to put these on the plan after salivating over <a href="http://www.tinnedtomatoes.com/2016/05/crispy-battered-quorn-sausage-bites.html" target="_blank">Tinned Tomatoes</a> recipe! Probably have with potato wedges</i></b><br /></div>
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Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-61086203516961706192016-05-16T18:12:00.000+01:002016-05-16T18:13:55.326+01:00The No meal plan week<div style="text-align: justify;">
Ahhh my dear readers... if you are still out there!! I feel all I do is either apologise or give you a sort of meal plan of late!! Without wanting to rant too much I am starting to feel that blogging for me personally is going to whittle out soon, or at least judging by the year so far!! Maybe the blogging gods have got it in for me as I do feel the odds have been stacked against me?! With three separate repairs to my laptop (including a new hard drive and a complete re-set each time!), each repair also resulting in at least 2 weeks downtime, not to mention the enormous amount of time wasted in between restoring my rather large photo collection, not to mention documents and other software to reinstall, the latest currently running painfully slow in the background as I type, its been somewhat challenging! And that's just been the technical issues!</div>
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Food has also been a bit tricky this year, as mentioned earlier in the year my long term digestive 'issues' came to a head and I had a nasty bout of reflux oesophagitis on top of it all, which basically means when it comes to meal planning, I write down all the things I want to eat, remove half as I can't eat it then still find the joy to both cook and eat it. Fortunately the reflux is abating slowly and I am off to see a specialist dietitian soon to try and tame my digestion! I've been experimenting with a few different alternative food options, and I've been fairly successful with reducing my dairy intake, and swapping to either almond or hazelnut milks instead for my morning porridge - or overnight oats, and it has done wonders for the reflux and IBS, so will be continuing with that. Though I can't stand either milk in my tea - so that remains moo milk!</div>
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When I look back at my first blogs, almost 10 years have passed and both my cooking and diet has evolved so much! I think its not just me either! The UK food scene has also evolved so much, talking about food now is 'normal' and chances are if you know me in person, we talk about food or drink in some way! During my imposed rest I've been catching up a lot on Masterchef episodes on the hard drive and the style is so different too, especially compared to when I remember watching it as a child, in the dark TV studio with the three coloured pods- they were red, blue and yellow if I recall correctly?! So you can see I am hugely interested in food still, and I really do hope I get back into blogging properly again. I love to create food, made with love to share with you all so do bear with me a while longer whilst I find my feet again!</div>
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Despite everything I've been trying to meal plan, often on my lovely paper planner I received for Christmas, however my last few attempts at meal planning have failed a little, with the technical and food issues, I then caught a bad sinus infection a month ago and was off my food again (don't ya love antibiotics!), then oh joy - last week I went down fast with suspected food poisoning, and only this afternoon I am starting to feel a bit more human and regaining a small appetite. I swear if the grim reaper had knocked at my door on Friday night I would of taken his hand willingly, I have no idea what triggered it but I really don't want it ever again!</div>
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As I am pretty much restricted to very plain foods for the next few days at least, I've not bothered to meal plan at all but I will be feeding my boyfriend via a mixture of freezer cheats I.e. fish fingers or sausages and mash. I felt bad the other night packing him off to the chippie for his tea but I doubt he was that disappointed hehe!! My only food highlight in the past week was toasted banana sandwich - it may sound a bit weird but I learnt it off a fellow patient when I was in hospital a few years back!<br />
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So overall I think my own personal plan if anything will be well cooked porridge, banana toasties and lightly cooked eggs! </div>
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See you soon,</div>
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Anne's Kitchen </div>
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xx</div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com2tag:blogger.com,1999:blog-6697447601233427795.post-68607403471069298762016-04-19T20:02:00.001+01:002016-04-19T20:02:39.935+01:00Cheesy Gammon and Potato Bake<div class="separator" style="clear: both; text-align: center;">
I've got history. With graters that is...</div>
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This picture happened recently. Its like a crime scene, you can still see traces of the cheese I was attempting to grate. Oh the horror! Me and my Jamie grater had 6 magical years <a href="http://anneskitchen1.blogspot.co.uk/2010/11/potato-parsnip-and-smoked-bacon-rosti.html" target="_blank">together</a>. I already owned two rather shiny microplanes (and still do but their handles annoy me) but my beloved coarse grater survived 4 house moves and grated a hell of a lot of cheese. And carrots.Probably more. Then one fateful night OH THE HORROR IT SNAPPED!! I almost cried. What shall I do? Do I replace? I was scared in case the horror happened again....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFfmbkJ-jUXwqx1Wyv71omlnpNJXN0VBR56AwgKlcsLSDVgDvtpuJW45lpXejXfXqO70Gy_iulQR0_9DqmJztiOxtNrUC_N9lGcBAtUtQJJjp03rMs-zuWUXUWd0Xu7B_aM21Wx9Jzfgv/s1600/broken+grater.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFfmbkJ-jUXwqx1Wyv71omlnpNJXN0VBR56AwgKlcsLSDVgDvtpuJW45lpXejXfXqO70Gy_iulQR0_9DqmJztiOxtNrUC_N9lGcBAtUtQJJjp03rMs-zuWUXUWd0Xu7B_aM21Wx9Jzfgv/s320/broken+grater.JPG" width="240" /></a></div>
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So I went shopping... I tried to look for the JO one *just in case I changed my mind* but couldn't find on the high street...it was late..I was tired...weary...still saddened ...and in a moment of madness I purchased the below lime flecked one for a whole pound. I like a bargain but its not the one for me. The bottom cover thingy seems entirely useless other than to fall off and its unsurprisingly not sharp enough. It doesn't have a good prognosis.</div>
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But then a rainbow appeared on the horizon of my tears... and it was a welcome hello to my OXO Good Grips '<a href="https://www.oxouk.com/complete-grate-slice-set-259" rel="nofollow" target="_blank">Complete Grate and Slice set</a>' and we have fully bonded. Those who follow me on <a href="https://www.instagram.com/polkadotanne" target="_blank">Instagram </a>will testify to that! The set consists of four removable grating and slicing slides - and I used it almost daily ever since receiving it! It has pride of place at the front of the cupboard rather than being abandoned towards the back in the mandolin graveyard.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq63dB3eFI61MrcFgDW0BvGF8qCk7hvjIXUtLLx4ofzxCGwf6GloGgyJqubfxMq8IgnKYc-loSiy4wDASrYPPi4MQfVPVKYKgoNI1vaYIL1zZngccyk40eW4ylDajLI1AOA2RDQwUO5hUM/s1600/gammon+and+potato+bake+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq63dB3eFI61MrcFgDW0BvGF8qCk7hvjIXUtLLx4ofzxCGwf6GloGgyJqubfxMq8IgnKYc-loSiy4wDASrYPPi4MQfVPVKYKgoNI1vaYIL1zZngccyk40eW4ylDajLI1AOA2RDQwUO5hUM/s320/gammon+and+potato+bake+%252811%2529.JPG" width="320" /></a></div>
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As I've had 'issues' with my PC and the odd health one to throw a spanner in the works, I have not been very good writing down any recipes but this one is fairly close. My oven temperature is still wrong and I still share a kitchen so blogging is tricky! I have posted pictures of a similar dish a few years back <a href="https://www.blogger.com/Previously%20http://anneskitchen1.blogspot.co.uk/2011/05/gammon-and-potato-bake-aka-leftovers-go.html" target="_blank">here </a> with inspiration from <a href="https://hampshirecook.wordpress.com/" target="_blank">Hampshire Cook</a> but this is the updated one with an actual recipe! </div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Sorry if the pictures fuzzy - my PC is still trying to break all my images!</i></td></tr>
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The fine slicing blade in the Good Grips set is awesome - as well as graters, this is my 3rd mandolin set too and its perfectly thin and sharp, oh and easy to use! Which is the main thing! I have slightly wonky joints and ease of use is high up on my agenda!! I used both the fine mandolin and coarse grater for this recipe and it took moments to prepare for a big bowl of comfort food! The gripper tool is strong and hold the veggies well when slicing, to protect your fingers!</div>
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<b>Serves 4 (ish) Easy</b></div>
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<b>Ingredients:</b></div>
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480g thinly sliced white potato</div>
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150g cooked gammon, shredded</div>
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80g lancashire cheese, grated</div>
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500g milk</div>
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25g butter</div>
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25g plain floir</div>
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1 tsp English mustard powder</div>
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1 tsp vegetable stock powder</div>
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S&P to taste</div>
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Pre-heat oven to approx 190o</div>
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Cover the potatoes in cold water, add the stock powder and bring to the boil for 5 minutes, then drain well</div>
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In the saucepan melt the butter, add the flour and mustard powder, stir in the milk gently until thickened and simmer for 5 minutes</div>
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Add half the cheese to the sauce and season with salt and pepper to taste</div>
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Layer up the potatoes with the gammon and a sprinkle of cheese in between. Cover with the sauce and sprinkle over the last of the cheese</div>
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Bake for about 45 minutes, or until golden and all lovingly brown on top.</div>
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<i>Many thanks to both OXO Good Grips and to Holly at the Lenny Agency for her patience!</i></div>
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<i><b>Disclaimer: I received the Complete Grate and Slice set for review only and all opinions and pictures remain the property of Anne's Kitchen</b></i></div>
Annehttp://www.blogger.com/profile/17027234256771956725noreply@blogger.com4