tag:blogger.com,1999:blog-80485037652842831672024-03-06T05:50:10.336+02:00You've Got Meal!What's cooking, good looking?You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-8048503765284283167.post-35717911329480909252014-06-29T08:07:00.000+03:002014-06-29T08:07:49.060+03:00Zucchini Bread | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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The time of vegetable abundance is here. I don't know about you, but in this area the zucchinis are having a great year. After using them in lots of savoury main courses and pasta dishes, a great idea is to incorporate them in desserts as well. </div>
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A classic zucchini bread, enriched with walnuts and cinnamon, this recipe turned out to be a great, extremely moist and flavorful dessert. You will get 2 bread pans or 12 muffins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdaunPEeJzFfSmrmqUxpVxSYFrOtKdv_PPs-ekGe6qoxuY39gMNR4576ux1wqdp3igtRltAk_lJNGa9OI-2h4DfqEV25gUgSnLeDK7rflKhcd4JAJvzAMYdMhrvTN3D23GQ88G8vNa6g/s1600/zucchini+bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdaunPEeJzFfSmrmqUxpVxSYFrOtKdv_PPs-ekGe6qoxuY39gMNR4576ux1wqdp3igtRltAk_lJNGa9OI-2h4DfqEV25gUgSnLeDK7rflKhcd4JAJvzAMYdMhrvTN3D23GQ88G8vNa6g/s1600/zucchini+bread+1.jpg" height="480" width="640" /></a></div>
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Ingredients:</div>
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<ul>
<li>375 g AP flour/ 3 Cups (You can replace half of the AP flour with whole wheat flour</li>
<li>1 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>3 tsp cinnamon</li>
<li>3 free range eggs</li>
<li>200 ml canola oil/ 1 cup</li>
<li>450 g sugar/ 2 1/4 cup</li>
<li>2 tsp vanilla extract</li>
<li>about 2 medium zucchinis/ 2 cups</li>
<li>100 g walnuts, roughly chopped/ 1 cup</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpToED5VVrPS0ByCqmnfFSbdQwtAtOQLYXxkOClRKEkfIDymhF5FQ2FoCxRDdeY-M5YoecQFzJdvswdLRJ-B92JRqGBwNwMyElRkZWqcKvusnNwUda0HGOY_mfJ202JSCTx0ue1uTzx0o/s1600/zucchini+bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpToED5VVrPS0ByCqmnfFSbdQwtAtOQLYXxkOClRKEkfIDymhF5FQ2FoCxRDdeY-M5YoecQFzJdvswdLRJ-B92JRqGBwNwMyElRkZWqcKvusnNwUda0HGOY_mfJ202JSCTx0ue1uTzx0o/s1600/zucchini+bread+2.jpg" height="480" width="640" /></a></div>
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Method:</div>
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<ol>
<li>Grease and flour your pans and preheat oven to 170 C (300)</li>
<li>Sift flour, cinnamon, baking powder and soda and salt and mix well.</li>
<li>In a separate bowl, beat the eggs, add the oil, sugar and vanilla,.</li>
<li>Incorporate the dry ingredients into the egg mixture.</li>
<li>At this point you might find the mixture really thick, but don't worry, once you add the zucchini it will give it enough moisture.</li>
<li>Stir in the grated zucchinis and the chopped nuts.</li>
<li>Pour the mixture in the pans and bake for 40-60 minutes.</li>
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Extra hint: I added some walnuts for decor on top of one of the breads, but given the long baking time they were burnt, so if you want them, just add them at halfway through.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhArp6QYBN_-OtcxOSX-uQMe4-PIi67bRBfNtke0M_lwl6DjLgUQMUW2yNAruIv1qZDDFJVSNIzsIH-mIUm3YmUMoVkHwaGtH-1IZm7pBKHKktvl43O40sytmluMmBVzq0F169D3-r6A/s1600/zucchini+bread+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhArp6QYBN_-OtcxOSX-uQMe4-PIi67bRBfNtke0M_lwl6DjLgUQMUW2yNAruIv1qZDDFJVSNIzsIH-mIUm3YmUMoVkHwaGtH-1IZm7pBKHKktvl43O40sytmluMmBVzq0F169D3-r6A/s1600/zucchini+bread+3.jpg" height="480" width="640" /></a></div>
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Enjoy,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" /></span></a></div>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com3tag:blogger.com,1999:blog-8048503765284283167.post-79812811794131913002014-04-09T14:37:00.000+03:002014-04-09T14:37:11.706+03:00Fried Fish with Blistered Broccoli and Yogurt Sauce | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ghkphwnP8QtdyLZq5RgyX7rEULYkT7RUBm6Idrt-T3LtR9VvZW9ZzgksKd2BOBlPDYvV-o-v7lavOAmeBRjC1H-GA2Jt1cQTps-Uo994TnSB15BoF6SLd84-zvrCoWHoF5twA8cSJQs/s1600/fish+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ghkphwnP8QtdyLZq5RgyX7rEULYkT7RUBm6Idrt-T3LtR9VvZW9ZzgksKd2BOBlPDYvV-o-v7lavOAmeBRjC1H-GA2Jt1cQTps-Uo994TnSB15BoF6SLd84-zvrCoWHoF5twA8cSJQs/s1600/fish+5.jpg" height="480" width="640" /></a></div>
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This post is supposed to be about a simple healthy recipe. Actually, when I think about a whole healthy dish the first option is some fish (simply cooked), broccoli (I love it in any way) and a cold yogurt sauce (no cooking required).</div>
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So, "surprise, surprise" last week we did just that because I wanted something really light.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvHPGQCW8A-fZ6WBzIpj1-o33wjm2FNGmnqZg_Is6jAjMrh6e0orsdvYvwbIbnvZikph6d9SIkH1gzgCEZkAMu7mXHh3kTdEYshFCa2HC_k3iWkh-DJ2W5f88xuQ-JmfMEGJJee3Tp6k/s1600/fish+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvHPGQCW8A-fZ6WBzIpj1-o33wjm2FNGmnqZg_Is6jAjMrh6e0orsdvYvwbIbnvZikph6d9SIkH1gzgCEZkAMu7mXHh3kTdEYshFCa2HC_k3iWkh-DJ2W5f88xuQ-JmfMEGJJee3Tp6k/s1600/fish+4.jpg" height="480" width="640" /></a></div>
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For the fish:<br />
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<ul>
<li>You will need fillets, so if you have a whole one, you need to try to fillet it.</li>
<li>We used zander fish, you can also use perch or other fish of your choice.</li>
<li>You will need to season the fish, just salt and pepper on both sides will be fine, we also added some chili flakes.</li>
<li>Pour 1 tbs oil in a pan and fry the fillets on both sides, until golden/ golden-brown </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCdHenYMgoASyCjiAbvJcVX0AZkkahYEqNOThQ2b_76XN6Q5q0FgLumR0mHqqios_ZImvrd7Nnr5S9vTJvGeJF5z1TAojcO8t6hM46C2YsXYQK4KrGQv8K34BOZSOuPyTk1f16lsRZqc/s1600/fish+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCdHenYMgoASyCjiAbvJcVX0AZkkahYEqNOThQ2b_76XN6Q5q0FgLumR0mHqqios_ZImvrd7Nnr5S9vTJvGeJF5z1TAojcO8t6hM46C2YsXYQK4KrGQv8K34BOZSOuPyTk1f16lsRZqc/s1600/fish+2.jpg" height="480" width="640" /></a></div>
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As a side:</div>
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<ul>
<li><span style="background-color: white; line-height: 15.179999351501465px;"><span style="font-family: inherit;">We have used broccoli like this in<a href="http://youvegotmeal.blogspot.ro/2013/09/bourbon-beef-steak-with-blistered.html" target="_blank"> this dish</a>.</span></span></li>
<li><span style="background-color: white; line-height: 15.179999351501465px;"><span style="font-family: inherit;">Cut the broccoli into florets, keeping a long enough stalk for each floret.</span></span></li>
<li><span style="background-color: white; line-height: 15.179999351501465px;">C</span><span style="background-color: white; font-family: Cousine; line-height: 18.479999542236328px;">ut each one in half so you have a flat surface to place them in a skillet. </span></li>
<li><span style="background-color: white; font-family: Cousine; line-height: 18.479999542236328px;">Heat up some olive oil on high heat, put the veggie with the flat side down in there and cook until you get a brown color. </span></li>
<li><span style="background-color: white; font-family: Cousine; line-height: 18.479999542236328px;">Turn the broccoli on the other side and pop the pan in the oven for 10 minutes. </span></li>
<li><span style="background-color: white; font-family: Cousine; line-height: 18.479999542236328px;">When plating the broccoli, add a splash of lemon juice, some chili slices or flakes and garlic slices.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb_PywxOm6m-4Hv-xs8gEjAFHDZHZ23dTiXVqQC8AFXFD04hUOY1_s-cGEtQi2ivsmIoGz3No59twbvNmwX4g2HSDdW9F4HCs0J43qdPzHgR4sAmXSV0rZ9xmLkppOHVWUH0quT8LV5s/s1600/fish+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb_PywxOm6m-4Hv-xs8gEjAFHDZHZ23dTiXVqQC8AFXFD04hUOY1_s-cGEtQi2ivsmIoGz3No59twbvNmwX4g2HSDdW9F4HCs0J43qdPzHgR4sAmXSV0rZ9xmLkppOHVWUH0quT8LV5s/s1600/fish+3.jpg" height="480" width="640" /></a></div>
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The sauce is super simple, one you can use every time you have no idea what sauce to cook, if you run out of time or you you just need some freshness to your dish.</div>
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<ul>
<li>Mix in some yogurt with lemon juice.</li>
<li>To spice things up, add one crushed garlic clove, some paprika, pepper and dried oregano.</li>
<li>Being so light, this works best with fish and salads.</li>
</ul>
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Enjoy,<br />
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com1tag:blogger.com,1999:blog-8048503765284283167.post-27677030513542434932014-04-01T12:22:00.000+03:002014-04-01T12:34:16.406+03:00Chicken and Avocado Wrap | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gGa1ZL231SDm42nxkeSJnwUrwTlE-YCmMhdoEST_8Z685a91AtVC-HsfT0_2MGcCk5zyOXE9uyhh5wgbp4UgwNWRg1tZhPieQPO5ygbypJATeVE2hJw-VQ4DlxfTtB-_Jj18QDJiQjc/s1600/picasion.com_305dc40f60f262881a97b3464fec5e51.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gGa1ZL231SDm42nxkeSJnwUrwTlE-YCmMhdoEST_8Z685a91AtVC-HsfT0_2MGcCk5zyOXE9uyhh5wgbp4UgwNWRg1tZhPieQPO5ygbypJATeVE2hJw-VQ4DlxfTtB-_Jj18QDJiQjc/s1600/picasion.com_305dc40f60f262881a97b3464fec5e51.gif" /></a></div>
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The previous post was all about making the most out of chicken leftovers. A salad is always a great way to use them, but let's not forget about the wrap. Probably my favorite choice for lunches at the office. Just like in a salad, you can incorporate a lot of healthy options in a wrap, but also add lots of flavor.</div>
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We used the rest of the roasted chicken we talked about and add one by one:</div>
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<ul>
<li>half of avocado (mashed with a fork)</li>
<li>some fresh red onion rings</li>
<li>some hot pepper slices</li>
<li>some thin slices of tomatoes</li>
<li>cress leaves</li>
<li>yogurt based dressing</li>
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For the yogurt dressing I used:</div>
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<ul>
<li>150 ml yogurt</li>
<li>the juice from 1/2 lemon</li>
<li>finely chopped parsley leaves</li>
<li>1 crushed garlic clove (optional)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipVgx_R6try6rhFj0blNQl6AnL7dFD-kuIURb6UyDXLkeCXwULoY7eWAen_61er6IXoxb3BsqDIraIPqNeraO55XLHAVJ9REAGfGJ8TwCEiHzd7LZsnfYZQzuVznRBd6Wxhzwj4cTZos/s1600/chicken+wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipVgx_R6try6rhFj0blNQl6AnL7dFD-kuIURb6UyDXLkeCXwULoY7eWAen_61er6IXoxb3BsqDIraIPqNeraO55XLHAVJ9REAGfGJ8TwCEiHzd7LZsnfYZQzuVznRBd6Wxhzwj4cTZos/s1600/chicken+wrap.jpg" height="480" width="640" /></a></div>
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Adding the avocado and cress leaves and using yogurt instead of mayonnaise is a great healthy choice and I can guarantee you will not lose taste and flavor.</div>
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Enjoy,</div>
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-41351433878673943912014-03-22T12:35:00.001+02:002014-03-22T12:35:10.384+02:00Roast Chicken Salad | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PKCoikQ5p51VOwOH9aM5SLvBHucUWEJhMXb8tls4TRIrURKu4AjnZXd6cxLX10MH-dppEBcjda77QHBaRKSIQ0W4LNERrnYgRaRxaQs357UXOb6an0btVQ8HEvCXARGO9r0eu9BGs8Y/s1600/chicken+salad+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PKCoikQ5p51VOwOH9aM5SLvBHucUWEJhMXb8tls4TRIrURKu4AjnZXd6cxLX10MH-dppEBcjda77QHBaRKSIQ0W4LNERrnYgRaRxaQs357UXOb6an0btVQ8HEvCXARGO9r0eu9BGs8Y/s1600/chicken+salad+6.jpg" height="480" width="640" /></a></div>
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This week we had a great organic chicken to cook and for such a beauty we had to make a roast,a simple, full of flavor whole chicken roast. There is only the two of us in this household, so we can't be done with a whole roasted chicken in one dinner, so the next day we had to use the leftovers in a fresh and healthy salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dhxfHVKcaIt3TTe8XmkGfJUAl8ykMonqR5mwWkd_lhMHjw84mu2QbSs8xBxrEg6PUQKeXYzYsn7HH2pzlp4ATrlRsKj6Zy4dOG6upak_YRT9ob9YfPgC9VgzUNdfte3wS4VW3gX-tCs/s1600/chicken+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dhxfHVKcaIt3TTe8XmkGfJUAl8ykMonqR5mwWkd_lhMHjw84mu2QbSs8xBxrEg6PUQKeXYzYsn7HH2pzlp4ATrlRsKj6Zy4dOG6upak_YRT9ob9YfPgC9VgzUNdfte3wS4VW3gX-tCs/s1600/chicken+salad+2.jpg" height="480" width="640" /></a></div>
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This is also a great way to take some of the previous evening dinner at the office for lunch. Plus, it happens to all of us, once the spring arrives we just want to make the most of those beautiful fresh vegetables.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92bDINXhmZ0Rhy-_vIGZagPta-XU7xyYfOZkjyxyV7bXFHkOfPtGjVDrTVSJZrQoT5hurqK7aL7tfodpSVZ9hujOaJTrfmeRQkcbS9A3NGCh2fSdBdS3fOKKMoljtyEn8EF1ToH7eC6s/s1600/chicken+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92bDINXhmZ0Rhy-_vIGZagPta-XU7xyYfOZkjyxyV7bXFHkOfPtGjVDrTVSJZrQoT5hurqK7aL7tfodpSVZ9hujOaJTrfmeRQkcbS9A3NGCh2fSdBdS3fOKKMoljtyEn8EF1ToH7eC6s/s1600/chicken+salad+1.jpg" height="480" width="640" /></a></div>
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You will need:<br />
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<ul>
<li>chicken leftovers (for 2 portions we had half of the breast and a thigh)</li>
<li>2 handfuls of cress</li>
<li>about 6-8 radishes</li>
<li>6-8 cherry tomatoes</li>
<li>a handful of pomegranate seeds</li>
<li>1 medium red onion</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh775mPZtcZGsZAB-3th69Vx5WIEpBZR7k8t42SqVIwpVxBxIO3YRZv4OZ6RyZNf1x9AuR1egSbp_cYtkNOJDipNhECB9zWK5_U4LFQfg7452FKx72vw7VxBrq-utBXi6o5uT34nOk-5U/s1600/chicken+salad+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh775mPZtcZGsZAB-3th69Vx5WIEpBZR7k8t42SqVIwpVxBxIO3YRZv4OZ6RyZNf1x9AuR1egSbp_cYtkNOJDipNhECB9zWK5_U4LFQfg7452FKx72vw7VxBrq-utBXi6o5uT34nOk-5U/s1600/chicken+salad+4.jpg" height="480" width="640" /></a></div>
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For the dressing:<br />
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<ul>
<li>150 g yogurt</li>
<li>the juice from 1/2 lemon</li>
<li>1 crushed garlic clove</li>
<li>fresh coriander leaves</li>
<li>salt and pepper</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwzXPmc2Zgo6MBay6tZiTDJwObOQeXKaANIm1h4xJwPJ39Hs9tCyl_KJtyc23mFMfwzcJuj96vLoF5RKg0jBnJqZQMxC4pZ8h9QDYLbkWlWmmZ1sOFXBRkXY4s0yfFTddu-IbNJOosgw/s1600/chicken+salad+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwzXPmc2Zgo6MBay6tZiTDJwObOQeXKaANIm1h4xJwPJ39Hs9tCyl_KJtyc23mFMfwzcJuj96vLoF5RKg0jBnJqZQMxC4pZ8h9QDYLbkWlWmmZ1sOFXBRkXY4s0yfFTddu-IbNJOosgw/s1600/chicken+salad+5.jpg" height="480" width="640" /></a></div>
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Wash the cress leaves thoroughly, place them in a salad bowl with the chicken. We cut the chicken pieces in big cubes. Add the tomatoes, halved and the radishes cut in quarters. Cut the red onion in thin rings, add it to the bowl, then sprinkle the pomegranate seeds on top.</div>
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For the dressing, crush the garlic, add it to the yogurt, pour the lemon juice over them and season with salt and pepper. Add the chopped coriander and mix well. </div>
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Pour the dressing over the salad and you are done! It would be great if you would comment below telling us how do you use your weekend roast leftovers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFs-ZrlMb2q8AsAc9YI5OLhQlz1lTw2aRojj0gt-wEC2DzF20Psfref_j2J3OXy8H6eTQMxmznwPmWmCKxsST0be9Sw3MtacWDQVG-_BXYJ1vWL6xzz1qrOS69B3-yrdno98Z4u-uxYFM/s1600/chicken+salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFs-ZrlMb2q8AsAc9YI5OLhQlz1lTw2aRojj0gt-wEC2DzF20Psfref_j2J3OXy8H6eTQMxmznwPmWmCKxsST0be9Sw3MtacWDQVG-_BXYJ1vWL6xzz1qrOS69B3-yrdno98Z4u-uxYFM/s1600/chicken+salad+3.jpg" height="480" width="640" /></a></div>
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XO XO,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" /></span></a></div>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-22993648748753390632014-03-15T15:58:00.000+02:002014-03-15T15:58:20.575+02:00Nettle, Wild Garlic and Feta Ravioli | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiON6NrBgwUUjBCbp_-Z7Z4maATUKD6c3vJqq23cIOT3YOASlTodGzLIeWhvrWPbxLSzRjW4ipAfRtwe9AGpdE9t2pE984SUsDoj7aTr_6YUFOsYiWXgJIbyInj7KdbCaD1c5VGEDAlrnU/s1600/nettle+ravioli+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiON6NrBgwUUjBCbp_-Z7Z4maATUKD6c3vJqq23cIOT3YOASlTodGzLIeWhvrWPbxLSzRjW4ipAfRtwe9AGpdE9t2pE984SUsDoj7aTr_6YUFOsYiWXgJIbyInj7KdbCaD1c5VGEDAlrnU/s1600/nettle+ravioli+4.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">Finally, spring is here! After all that snow and cold it was
about time nature kicked things up. And the coming of spring translates into
the rebirth of some great seasonal greens that are best in this time of the
year: nettle and ramps. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwGXHo_7WOn_0PlTDsk_6b1qvTT3wXw9-y-FnX2kxC2mRI4l7z_L7ZhW4FCFVk68gkBEtVZWdoUsRQN6gTrKs7IVt2j2fIGP04zOcKP81gU4YrNK_TFuQslJUXAMNqoydM5Jr6F1cQz0/s1600/netle+ravioli+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwGXHo_7WOn_0PlTDsk_6b1qvTT3wXw9-y-FnX2kxC2mRI4l7z_L7ZhW4FCFVk68gkBEtVZWdoUsRQN6gTrKs7IVt2j2fIGP04zOcKP81gU4YrNK_TFuQslJUXAMNqoydM5Jr6F1cQz0/s1600/netle+ravioli+8.jpg" height="578" width="640" /></span></a></div>
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<span style="font-family: inherit;">What can be said about the nettle? Yes, it hurts when you
clean it and prepare it for cooking, Mrs. G’s blistered hands are a testimony
to that. But after you manage to wash it and you boil it down, the result is a
true health bomb. Nettle is high in iron and it’s great for getting out of the
winter. In my opinion, nettle basically
represents spring’s way of kicking winter right in the, well, let’s call them
almonds, if you catch my drift. Around here, nettles are foraged from the edges
of the forests, but you have to be careful about the plants, make sure you get
the young, spring, nettle, not the remnants of the nettle from last fall. I
might get overexcited about nettle, but I have to bring this up. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibK7VBwsc8HHk3P4ST5biNk43RiZQMIDpvot0R_1HiS6IBXmn721yBb9PlzJL5XBoqmpMaUs3h7LYNWxNyOh008BF_eec5lUb6mVnupW486CZocJ_4C36KphQi5n6RUL18FbeCRhwA63c/s1600/nettle+ravioli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibK7VBwsc8HHk3P4ST5biNk43RiZQMIDpvot0R_1HiS6IBXmn721yBb9PlzJL5XBoqmpMaUs3h7LYNWxNyOh008BF_eec5lUb6mVnupW486CZocJ_4C36KphQi5n6RUL18FbeCRhwA63c/s1600/nettle+ravioli+1.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">There are a couple of foods, that for us, mean more than just taste, they also mean memories of family, childhood or loved ones. And nettle means one single thing: Mrs. G’s grandmother’s garlic and nettle stew, served with some baby salad sour soup and polenta. She only makes that once or twice, in the beginning of spring and it’s the healthiest thing we’ve ever had, using only 3-4 ingredients that are handpicked by her from her garden or from the forest. Absolute delight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MdeMHYEYMKUPGP9AbOm5DXP52uuCzTJ06M7IWOdtvBVGOfdYhCXeGNg35whUWY508kSs82jAQdFAoJGq5YGvbiNE9ecJjFSN_6Bapq0p-mjVkGc0jM5umN9K0ljHBRSKSubJjnWNLF4/s1600/nettle+ravili+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MdeMHYEYMKUPGP9AbOm5DXP52uuCzTJ06M7IWOdtvBVGOfdYhCXeGNg35whUWY508kSs82jAQdFAoJGq5YGvbiNE9ecJjFSN_6Bapq0p-mjVkGc0jM5umN9K0ljHBRSKSubJjnWNLF4/s1600/nettle+ravili+5.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">Now, ramps. Also known as wild garlic, these tasty greens
have a fragrant (you’ve guessed it) garlic punch, maybe a little bit of onion
when they’re younger. You can eat the leaves, but also the bulb, although I
have to admit we’ve never tried it. Ramps are also an amazing source of vitamin
A and C, and are great in salads or in seafood side-dishes.</span></div>
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<span style="font-family: inherit;">And on top of using nettle and ramps, we had some amazing,
fresh, crisp, slightly peppery wild cress, also foraged, that we used to
garnish the pasta. What can I say, it was a feast of spring.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuZ4uAu3rdB4tQvAe0fi6OyPYXDq5d2BLTVLd1fiXimjQU3cygKf1gbd3wVfwV9TN2pB-FcrASHu1_i4G2Ex7jYK2SPrmgBwvdi9j6gHYRP3EZzyAkhhkC55rOEAEtpQ0b7Sxx8KUh4g/s1600/nettle+ravioli+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuZ4uAu3rdB4tQvAe0fi6OyPYXDq5d2BLTVLd1fiXimjQU3cygKf1gbd3wVfwV9TN2pB-FcrASHu1_i4G2Ex7jYK2SPrmgBwvdi9j6gHYRP3EZzyAkhhkC55rOEAEtpQ0b7Sxx8KUh4g/s1600/nettle+ravioli+3.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit; line-height: 115%;">So,
I think I rambled enough about early spring greens. Let’s get cracking on the
ingredients: :</span><br />
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<ol>
<li><span style="font-family: inherit; line-height: 115%;">home made pasta dough for the ravioli, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">300 grams of washed and
cleaned nettle leaves, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">150 grams of ramps/ wild garlic, carefully cleaned, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">150 grams of good
quality feta cheese, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">pepper, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">parmesan, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">good quality olive oil, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">dried chili
seeds, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">wild cress. </span></li>
</ol>
<span style="font-family: inherit; line-height: 115%;">We’ve talked before about how we made the ravioli,
specifically</span><span style="font-family: inherit; line-height: 115%;"> </span><a href="http://youvegotmeal.blogspot.ro/2014/03/spinach-and-ricotta-ravioli-youve-got.html" style="font-family: inherit; line-height: 115%;" target="_blank"><b>here</b></a><b style="font-family: inherit; font-style: italic; line-height: 115%; text-decoration: underline;">, </b><span style="font-family: inherit; line-height: 115%;">so I’m not going to dwell on that. </span><br />
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<span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQeJRqT8ce5iSUriuz7YgXBygIfdDvcEtZPT6vPTSnQicdGqi6ArecBBIcR20VHHFtTfT1zFVyY4iqY9h5ie-fuxL012UW2xFC-_WxwrVhw3poWJK0XCmzdhZmwrJO-leBshxI-JwhDo/s1600/nettle+ravioli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQeJRqT8ce5iSUriuz7YgXBygIfdDvcEtZPT6vPTSnQicdGqi6ArecBBIcR20VHHFtTfT1zFVyY4iqY9h5ie-fuxL012UW2xFC-_WxwrVhw3poWJK0XCmzdhZmwrJO-leBshxI-JwhDo/s1600/nettle+ravioli+2.jpg" height="480" width="640" /></a></span></div>
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<ul>
<li><span style="font-family: inherit;">For the filling, boil the nettle – be prepared, it will take
a couple of hours on medium heat in order for the plant to reach that state
where it basically melts in your spoon. Another health tip here, don’t throw
away the water you boiled the nettle in, it’s can be very healthful in treating
anemia, just make sure you strain it in order to avoid getting small amounts of
sand or straws in your drink. </span></li>
<li><span style="font-family: inherit;">After boiling, remove the nettle from heat and
drain it well, make sure there isn’t any liquid left in the wilted leaves. </span></li>
<li><span style="font-family: inherit;">Next, finely chop both the nettle and the fresh ramps. You can cook the ramps
for a minute or so, to reduce that too, but these leaves were fairly young and
I preferred them fresh. </span></li>
<li><span style="font-family: inherit;">Mix the greens with the feta and some pepper- I think
the cheese has enough salt, but feel free to adjust according to your
ingredients. </span></li>
<li><span style="font-family: inherit;">Make the ravioli and cook them for about 3-4 minutes on salted
water. </span></li>
<li><span style="font-family: inherit;">As a sauce for the pasta we wanted to keep things very simple and
elegant, so we decided to just use a very nice, slightly spicy and fruity olive
oil. For another layer of kick, we added some chili seeds and some dried and
grinded chili. We just put the chili and the oil in a small glass, covered it
with a coaster, and gave it a good shake- you’ll get a sort of fast forward
infused oil. </span></li>
<li><span style="font-family: inherit;">Drip, don’t pour, this oil on the ravioli, grate a small amount of
parmesan and cover the pasta in a generous amount of fresh cress leaves. </span></li>
<li><span style="font-family: inherit;">For a
small variation, we also poached an egg that we’ve placed on top, it was a nice
touch, but you can decide to leave it.</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKj-sGjxINrlBdhzw70zpLzXl5m-smFWXVzqsPQVCCZaKnB7EX2E46JxD8MnYTkwWyNKlKq3dugTcz2u_MmXzD9GCUZalnawOKK9KCH64KWrkN40ZeqMWYNDPNNPikU_7Xis62f4TKyU/s1600/nettle+ravioli+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKj-sGjxINrlBdhzw70zpLzXl5m-smFWXVzqsPQVCCZaKnB7EX2E46JxD8MnYTkwWyNKlKq3dugTcz2u_MmXzD9GCUZalnawOKK9KCH64KWrkN40ZeqMWYNDPNNPikU_7Xis62f4TKyU/s1600/nettle+ravioli+6.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Normally, I can’t leave a nice pasta dinner without a glass
of wine, but seeing as this whole recipe was about health, I’m going to leave
that part out…. Who am I kidding, don’t forget to grab a nice glass of Sauvignon
Blanc for this one and get eating. The greens have enough health in them to
save that one glass (bottle) of wine, I think….</span></div>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQI_gJUQouwtPR_DCnvOQBBvNAgnE2feyVWDBn8zNRSTwFlSnQoRfBTcvBkFYxucAdePktvAl2oscQqvwVSnqpCTl5QlNBxki2xF196UZoCEAWVWogkWeYKqC8mMLvlZX9VO49_hrsvU/s1600/nettle+ravioli+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQI_gJUQouwtPR_DCnvOQBBvNAgnE2feyVWDBn8zNRSTwFlSnQoRfBTcvBkFYxucAdePktvAl2oscQqvwVSnqpCTl5QlNBxki2xF196UZoCEAWVWogkWeYKqC8mMLvlZX9VO49_hrsvU/s1600/nettle+ravioli+7.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> Enjoy,</span><br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><br /></span>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-41897120730263175462014-03-09T11:07:00.001+02:002014-03-09T11:07:26.874+02:00Duck Breast with Fennel Sauce and Oyster Mushrooms | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsiwOqFGoj7w5b1UkEbFvb5h-01KtDm20uKmDuov9idQqX4fohmkQ8vCO7FNVdS6wU1ygszjhcnyDzAHJPQB28VLSYeFyuzQ4I9sCQ7RwMqUJBKS1HLBTigb_BBOVzxMVO82TfH9fr_c/s1600/duck+breast+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsiwOqFGoj7w5b1UkEbFvb5h-01KtDm20uKmDuov9idQqX4fohmkQ8vCO7FNVdS6wU1ygszjhcnyDzAHJPQB28VLSYeFyuzQ4I9sCQ7RwMqUJBKS1HLBTigb_BBOVzxMVO82TfH9fr_c/s1600/duck+breast+2.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">It’s duck season in the Youvegotmeal! kitchen, so it’s only
natural that we had to cook a duck breast recipe. We had a whole duck that we
portioned into different cuts for
different dishes, keeping the legs and the wings for some “confit de canard”
and the breast for this recipe. You might recognize the last part of the title-
the oyster mushrooms from <a href="http://youvegotmeal.blogspot.ro/2014/03/tempura-mushroom-with-wassabi-youve-got.html" target="_blank">a previous post</a>. Frying them in tempura batter was a
great side-dish for the meat. </span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jSleERfdBiodJjTJajIiI8qu3oNgzMxgl3m7XGWelGqrf7PKLkUABf5RKxrr1m5XFkIiwZCgqLB1zvVAsPV5Hk4EDIhKZ2Rrrtlq_qVQ8wsamb799mxoAIe-9WkE7IQ_kumRQTzb1ko/s1600/duck+breast+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jSleERfdBiodJjTJajIiI8qu3oNgzMxgl3m7XGWelGqrf7PKLkUABf5RKxrr1m5XFkIiwZCgqLB1zvVAsPV5Hk4EDIhKZ2Rrrtlq_qVQ8wsamb799mxoAIe-9WkE7IQ_kumRQTzb1ko/s1600/duck+breast+5.jpg" height="480" width="640" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Ingredients: </span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">2 duck breasts, about 200 grams each, </span></li>
<li><span style="font-family: inherit;">1 medium
fennel bulb, </span></li>
<li><span style="font-family: inherit;">400 ml of coconut milk, </span></li>
<li><span style="font-family: inherit;">250 grams of oyster mushrooms, </span></li>
<li><span style="font-family: inherit;"><a href="http://youvegotmeal.blogspot.ro/2014/03/tempura-mushroom-with-wassabi-youve-got.html" target="_blank">tempura batter</a>, </span></li>
<li><span style="font-family: inherit;">cloves, </span></li>
<li><span style="font-family: inherit;">ground cardamom, </span></li>
<li><span style="font-family: inherit;">salt, pepper, </span></li>
<li><span style="font-family: inherit;">soy sauce, </span></li>
<li><span style="font-family: inherit;">sugar, </span></li>
<li><span style="font-family: inherit;">chili, </span></li>
<li><span style="font-family: inherit;">fresh
coriander leaves.</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3f2DUnNjqFZUNtNS9jN9CYHevHdvzIPAVSec9VCiZYTTHLyTLcNo6t8WRuRrnz6uSjYH-l3g8kzBlGTLdl97Yzmxz7jbjuozUXHbTGc8FWmcusi7o-Mgma_CApYwlrLfiTQGaudobjg/s1600/dudk+confit+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3f2DUnNjqFZUNtNS9jN9CYHevHdvzIPAVSec9VCiZYTTHLyTLcNo6t8WRuRrnz6uSjYH-l3g8kzBlGTLdl97Yzmxz7jbjuozUXHbTGc8FWmcusi7o-Mgma_CApYwlrLfiTQGaudobjg/s1600/dudk+confit+2.jpg" height="640" width="568" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKRBhkhe3Vmgifn1n0a81qbPOr2DyHUzGLXMIlpVdIg591CPJt4pLLtm76KCYHOqBr7srUMFi1xZZUggeWBXtsW0J3ULxjwtxqae47zekUstJvqbmpJpXNnMCuwSh5esfz_u3aQMn5Mk/s1600/duck+confit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKRBhkhe3Vmgifn1n0a81qbPOr2DyHUzGLXMIlpVdIg591CPJt4pLLtm76KCYHOqBr7srUMFi1xZZUggeWBXtsW0J3ULxjwtxqae47zekUstJvqbmpJpXNnMCuwSh5esfz_u3aQMn5Mk/s1600/duck+confit.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">A couple of notes about the meat. We had a free-range duck
(can I say that? Is it a thing?), meaning that the layer of fat that covered
the meat was a bit thicker than what you would normally get. That’s an
important thing to take into consideration because you want that fat rendered
and, also, it affects the whole cooking time of the breast. Before actually
cooking scar the breast on the skin with a sharp knife, careful not to reach
the meat- this will help the fat reduce and give a you a nice look on the
breast. Also, rub the duck meat with salt, pepper and ground cardamom.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ykasbouv0jVg7Pd7tzvmJOh7poVpRyEWhvV9BesPVs3j7IPhc4n_6ZKYktBxA5yrhVnyrf7EgxrxlprCShjqqmB0kg_8GMq3eQKDsYqhZIhoM139rooZvUf6a5TgfObrxws0kDloEWA/s1600/duck+breats+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ykasbouv0jVg7Pd7tzvmJOh7poVpRyEWhvV9BesPVs3j7IPhc4n_6ZKYktBxA5yrhVnyrf7EgxrxlprCShjqqmB0kg_8GMq3eQKDsYqhZIhoM139rooZvUf6a5TgfObrxws0kDloEWA/s1600/duck+breats+sauce.jpg" height="480" width="640" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> We started with the fennel sauce for this dish, the only
reason being is that it took the most time. In a tall sauce pan, pop in the
coconut milk, the finely sliced fennel, 1 tbs. of soy sauce, 1 tsp. of chili
flakes or half of a fresh, medium hot chili, finely diced, 2-3 cloves, the
sugar. Boil it down on until the fennel is soft enough to be pushed through a
sieve into a sauce – 15-20 minutes.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoLR6CGqahIlqgGe1AMfPV6EUKwmp1zAcaiQbdaqlh0Dsv8Y_PIVzDK5O-T2FUZaJEOx-FuDYoc0vEmzeXItUoAjjGMeqlr9H6l2YF3g08VNRP3xaW8lf6zCNHte_BSMD_-v7Sm65dKk/s1600/duck+breast+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoLR6CGqahIlqgGe1AMfPV6EUKwmp1zAcaiQbdaqlh0Dsv8Y_PIVzDK5O-T2FUZaJEOx-FuDYoc0vEmzeXItUoAjjGMeqlr9H6l2YF3g08VNRP3xaW8lf6zCNHte_BSMD_-v7Sm65dKk/s1600/duck+breast+4.jpg" height="480" width="640" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit; line-height: 115%;">For
the meat, use a heavy base pan, put the meat skin side down in it and place it
on the stove on medium heat. </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1tsLQWn4d33jbAe2RdrbiBqWVqbc-QoN2ASR9jiSiRtNn6HDQaOY-ztup1c1XMM-hUKRI4AwY_INZi6f1dFU1H8-OJJS92TIz1XtCxx5i0MVrM6xp6q-3xWEfKHgtoTjsuJtONA_mEk/s1600/duck+breast+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1tsLQWn4d33jbAe2RdrbiBqWVqbc-QoN2ASR9jiSiRtNn6HDQaOY-ztup1c1XMM-hUKRI4AwY_INZi6f1dFU1H8-OJJS92TIz1XtCxx5i0MVrM6xp6q-3xWEfKHgtoTjsuJtONA_mEk/s1600/duck+breast+6.jpg" height="480" width="640" /></span></a></div>
<div>
<span style="font-family: inherit; line-height: 115%;">2. We
cooked from a cold pan to give the fat enough time to slowly melt and not just
burn. </span></div>
<div>
<span style="font-family: inherit; line-height: 115%;">3. Cook the breast skin side down for around 10-11 minutes, turn and cook
for another 2 minutes. </span></div>
<div>
<span style="font-family: inherit; line-height: 115%;">4. Remove from the pan and let the meat rest for 5-7
minutes on a warm plate.</span></div>
<div>
<span style="font-family: inherit; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchljUD7IOOy85ryD43_QHhSKSvnJbA1_q9Qr7pXhbvV6B2o4VopATKcfJ4tZpKSJQcJgynJohB5a5dUfWOG96up9pgLEnTk6DxhT0gZmYyAez-mL9wukP4C1-hRqQzwCySbbgkTK-kWA/s1600/duck+breasts+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchljUD7IOOy85ryD43_QHhSKSvnJbA1_q9Qr7pXhbvV6B2o4VopATKcfJ4tZpKSJQcJgynJohB5a5dUfWOG96up9pgLEnTk6DxhT0gZmYyAez-mL9wukP4C1-hRqQzwCySbbgkTK-kWA/s1600/duck+breasts+1.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Plate the meat, the mushrooms and the sauce, and sprinkle
some chopped coriander leaves on top.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Enjoy,</span></div>
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div>
</div>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com1tag:blogger.com,1999:blog-8048503765284283167.post-11831207474601122792014-03-06T19:40:00.001+02:002014-03-06T19:40:32.585+02:00Tempura Mushroom with Wassabi | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9PhgHhiyY1rrcDILiNOCpKArMvHPRTfHq4pLrySURKZE0_Lf5yHkUPA2d-RN9FMp7InlKpYKZKhGssyhvjI2GGNOjspXVsUie1NeufXs25xQhnvmIAy9BCvG5Coy2TtdosteBqFClyU/s1600/tempura+mushroom+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9PhgHhiyY1rrcDILiNOCpKArMvHPRTfHq4pLrySURKZE0_Lf5yHkUPA2d-RN9FMp7InlKpYKZKhGssyhvjI2GGNOjspXVsUie1NeufXs25xQhnvmIAy9BCvG5Coy2TtdosteBqFClyU/s1600/tempura+mushroom+2.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">If you Internet people out there have read any of our
previous posts before (who am I kidding, I know you love us), you’ve probably
noticed the fact that we talked a lot about the pleasure of keeping, sometimes,
things simpler in the kitchen. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46oUCK3fN1AJ73V61LkdCk6AYpx4v7QIMgs1m7JoKjVSRNZpgnnPfOHDQNb4AKbD12GrpKRZ2QGBG00pTPAST5r6dIZvQXy6nW5E_Un-h9Wrl4FzW4nz5brSRJZDe9jKH_znhkhaCgsI/s1600/mushroom+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46oUCK3fN1AJ73V61LkdCk6AYpx4v7QIMgs1m7JoKjVSRNZpgnnPfOHDQNb4AKbD12GrpKRZ2QGBG00pTPAST5r6dIZvQXy6nW5E_Un-h9Wrl4FzW4nz5brSRJZDe9jKH_znhkhaCgsI/s1600/mushroom+4.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Of course we love to get fancy, combining spices and ingredients, adding and taking quantities, but, in the end, we get the best satisfaction from the simple or the classic (take our home-made pasta or the duck fat fries). Same thing goes for frying veggies in tempura batter, and I remember last spring when we had the best baby zucchini ever, just fried in some tempura.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp3utsXv8TawnrJ1lyl3l1Q4g8wybplWRRhtmfhzJU6Y6OrGJJMq6QzWju34F4u4mI9WD8r8Jr15AsXzx2SbSHzuZ5W46hweJWwuEh0rRwLXFTWqlESyoSaFde4P-AhewoXBM5g1ycCU/s1600/tempura+mushroom+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp3utsXv8TawnrJ1lyl3l1Q4g8wybplWRRhtmfhzJU6Y6OrGJJMq6QzWju34F4u4mI9WD8r8Jr15AsXzx2SbSHzuZ5W46hweJWwuEh0rRwLXFTWqlESyoSaFde4P-AhewoXBM5g1ycCU/s1600/tempura+mushroom+3.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">We’re not really describing a recipe here, we’re rather
telling you of a great cooking experience when we combined tempura batter and
some beautiful oyster mushrooms.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Making the tempura batter couldn’t be easier,
you just need some fizzy water and wheat flour. I guess you do have to be
determined to do it, I remember Mrs. G saying “I’m gonna own this batter”
before starting. We used one egg, 200 ml ice cold sparkling water and 250 g smooth flour, but the thing you have to remember is 1. Use ice cold
fizzy water, or even add an ice cube to the mixture and 2. Don’t overwork the
batter.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For a bit of a kick, we added about 1 tsp. of wasabi paste in the tempura, just enough to give it a slight punch.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDZt8NtAP5mONCdK1T5L02-abmuTYN15TNnXroJK2vHGgILkJY0Xtpnl6OdE_1BOPCnffTsg7WDsxOMAuYra-7bjQcageYh91r4E0X2RxrOqgf32HgYfUfdBu70T1TCNG2PNwehNdwp8/s1600/tempura+mushrooms+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDZt8NtAP5mONCdK1T5L02-abmuTYN15TNnXroJK2vHGgILkJY0Xtpnl6OdE_1BOPCnffTsg7WDsxOMAuYra-7bjQcageYh91r4E0X2RxrOqgf32HgYfUfdBu70T1TCNG2PNwehNdwp8/s1600/tempura+mushrooms+6.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Separate the oyster mushrooms
and dip the separately in the batter for a couple of seconds, dripping the
excess of tempura. Fry the oyster mushrooms in some super hot cooking oil,
until it gets a nice golden color on each side, and you’re done. Don’t keep the
mushrooms for too much in the oil, the batter will burn and they will get
soggy, you want to keep a firm texture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hYiZE4m-nKbMAj9VumP4tgm3N_Pcn-gTxlV4biRPcq-kizIqhw1xbZEk0xVPQkDuID2s-UL6n_kQ9sLIb-1sybjgShAQLPYphDIYUOK9UV9LGyf8uXxlAFTbeKtk3HPG1lsqHF2iAYw/s1600/tempura+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hYiZE4m-nKbMAj9VumP4tgm3N_Pcn-gTxlV4biRPcq-kizIqhw1xbZEk0xVPQkDuID2s-UL6n_kQ9sLIb-1sybjgShAQLPYphDIYUOK9UV9LGyf8uXxlAFTbeKtk3HPG1lsqHF2iAYw/s1600/tempura+mushrooms.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">We used the mushrooms as a great side-dish for some great
duck breast, but that’s a story for another time. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90T6AXGh9MF-jciLjzNEi8uVQyAZNnxf-_Sd8j6k_cfiifEdECMMG7mYPT8x_24fTBx1wrHLD8agRpj2hlk2h_En_nd6NpyJvmWzrZXpMsVRgxrV623eoCk6cW4HsRBZP4pofFCRDtjM/s1600/tempura+mushroom+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90T6AXGh9MF-jciLjzNEi8uVQyAZNnxf-_Sd8j6k_cfiifEdECMMG7mYPT8x_24fTBx1wrHLD8agRpj2hlk2h_En_nd6NpyJvmWzrZXpMsVRgxrV623eoCk6cW4HsRBZP4pofFCRDtjM/s1600/tempura+mushroom+5.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">Enjoy,</span><br />
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com1tag:blogger.com,1999:blog-8048503765284283167.post-81308568106286263782014-03-04T20:27:00.000+02:002014-03-04T20:27:02.484+02:00Mascarpone & Meringue Cake | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XWvAQqmV1u0S-YFQAPwQSuVizoFd4rnGZbsokOIMztiANhZHf6-mWIjnNGJwhHHeOhBgGyeA1qBEzILI8a-rip_bhTnEpRm_NKrIT1E477IuCumO1ZzgOS_CmxFS2imxepNuhV4MoaU/s1600/meringue+cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XWvAQqmV1u0S-YFQAPwQSuVizoFd4rnGZbsokOIMztiANhZHf6-mWIjnNGJwhHHeOhBgGyeA1qBEzILI8a-rip_bhTnEpRm_NKrIT1E477IuCumO1ZzgOS_CmxFS2imxepNuhV4MoaU/s1600/meringue+cake+4.jpg" height="480" width="640" /></a></div>
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I started thinking about this recipe as a great one for the 8th of March, International Women's Day, but honestly it is a good one to keep for all special occasions. It is "absurdly" simple, so it is a nice choice for everyone who actually can't bake, but want to make a sweet surprise for the women in their life.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMZXf73e0WftaiW4_csgeBAhkJnFrtNIznxaz8bliSgYg51sGjaoe_BpWrsjV-XTiVA1DcxFvCtCU5uS0YJlmm4ZsRpOO4BWQpQbcJd0Qev2lbWkNTUfDglC87qpepOUY9-DOCMm62iw/s1600/maringue+cake+collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGMZXf73e0WftaiW4_csgeBAhkJnFrtNIznxaz8bliSgYg51sGjaoe_BpWrsjV-XTiVA1DcxFvCtCU5uS0YJlmm4ZsRpOO4BWQpQbcJd0Qev2lbWkNTUfDglC87qpepOUY9-DOCMm62iw/s1600/maringue+cake+collage+2.jpg" height="640" width="550" /></a></div>
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I chose to use a store-bought sponge cake because it is way easier, but you can find many recipes online if you want to bake it yourself. Actually, if you use a round one, you get an awesome anniversary cake, but you can always go for a square or rectangular one and serve them as dessert squares.<br />
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As far as the cream goes, the cake had 3 cream layers plus the top. For such a simple recipe I just had to use a Mascarpone cream, because I love it the most and it makes any dessert so smooth and silky. You can't go wrong with Mascarpone. To mix things up, I added some apricot jam and some crushed meringues for fun and for a lovely, crunchy surprise. Of course you can make your own meringues also, but I saw some lovely colorful ones in a bakery and I figured they would look great on the top cream layer.<br />
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That being said you will need:<br />
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<ul>
<li>1 simple cake/ sponge or cake mix</li>
<li>some jam of your choice (apricot worked perfectly, great would also be peach, fig or orange, cherry or strawberry might overshadow your cream)</li>
<li>Mascarpone cream (see recipe below)</li>
<li>some crushed meringues (preferably colored, so they can be spotted through the white cream)</li>
</ul>
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For the Mascarpone cream:</div>
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<div>
<ul>
<li>250 g Mascarpone cheese</li>
<li>70 g sugar</li>
<li>2 eggs</li>
</ul>
</div>
<div>
</div>
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<ol style="background-color: white; line-height: 18.479999542236328px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Beat the egg yolks with the sugar until the mix is smooth and creamy. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add the Mascarpone to the egg yolks and fully incorporate the cheese. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a separate bowl, beat the egg whites until peaks form.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Add the egg whites to the cream mixture, fold it in fast but gently with a spatula.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPFvbaMgdIfB_zbNU9IU0XsJX1faYZMu-BJo4qq6KKKmBVakRGfYsFCNKzbjrvrx-M5Vk2l4cFmOD-ZrrPj3IBn_2JDAVahQYSwngy_HWGPjm7-CfQkXCXKth4YaBULXoW5skMPAY3-w/s1600/meringue+cake+layers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPFvbaMgdIfB_zbNU9IU0XsJX1faYZMu-BJo4qq6KKKmBVakRGfYsFCNKzbjrvrx-M5Vk2l4cFmOD-ZrrPj3IBn_2JDAVahQYSwngy_HWGPjm7-CfQkXCXKth4YaBULXoW5skMPAY3-w/s1600/meringue+cake+layers.jpg" height="640" width="473" /></a></div>
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<b>1st layer: (jam + cream)</b> Spread some apricot jam on the first sheet, then spread some cream over the jam.<br />
<b>2nd layer: (cream)</b> Time to keep it simple, just spread some Mascarpone cream.<br />
<b>3rd layer: (jam + cream)</b> The same as on the first layer.<br />
<b>4th layer, the top one: (cream and meringues)</b> Crush some meringues, leaving some bigger bits and sprinkle them over the remaining cream. Fold the meringue bits gently and spread the mix on top of the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwmQp1Gg1tFYKSu91XBktKosuSBugOdACBqUQgkElQ3Ent-n6IwBaKRQ236gkgXGWlNmdi-dnci8XNZl8Qnf8ujN7tbFsjUpPYYoNbxxsjetcHasPuvaQZSUPg8gTRmTmy419WTJ_Hek/s1600/meringue+cake+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwmQp1Gg1tFYKSu91XBktKosuSBugOdACBqUQgkElQ3Ent-n6IwBaKRQ236gkgXGWlNmdi-dnci8XNZl8Qnf8ujN7tbFsjUpPYYoNbxxsjetcHasPuvaQZSUPg8gTRmTmy419WTJ_Hek/s1600/meringue+cake+6.jpg" height="480" width="640" /></a></div>
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Save some more meringues to sprinkle on top before serving. Store in the fridge for at least 4 hours before serving. If you have dense, hard cake you can pour a bit of simple syrup or fruit liquor on each layer before spreading the cream and you will get a softer, moist cake.<br />
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It is a dessert recipe worth trying, it is just sweet enough, it is super fun to make if you prepare ahead and there is no baking involved.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-m0OTqJTq3LKBpDlLMgtJus-s_92QIdCv0x6lTowrKhfkNPZCI2ztclbqf-oJyfn1du6BV5FWz4SXNDgdspF9NRl3R_v8ctQm7hvMOXlTS6chU9KDOrapRLdtdpE1EqzgCT8_nmAAOM/s1600/meringue+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-m0OTqJTq3LKBpDlLMgtJus-s_92QIdCv0x6lTowrKhfkNPZCI2ztclbqf-oJyfn1du6BV5FWz4SXNDgdspF9NRl3R_v8ctQm7hvMOXlTS6chU9KDOrapRLdtdpE1EqzgCT8_nmAAOM/s1600/meringue+cake+3.jpg" height="268" width="640" /></a></div>
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Enjoy,<br />
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-12122939935479646672014-03-01T18:47:00.001+02:002014-03-01T18:47:53.717+02:00Spinach and Ricotta Ravioli | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">This is our first ravioli making experience, so we wanted to cook something on the easy side, but also a well known dish, so we went for safe and picked the spinach and ricotta recipe. </span></div>
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<span style="font-family: inherit;">We used 4 sheets of pasta dough, about 40 cm long and 6 cm
wide, enough to make around 20 pieces of ravioli. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNZmZ7Bndy2TYxHFQetCTG11L5HTjrjep4LxYbzAGZWEXujkiuNbcefa8qQhdCVSEsYArU6jS-j-R8oJhAq2hTt8Hr8SOhiJ0duBiuJzGWXBcKaAy3ymP4tpMRbNN9xai6WRHEu47o9w/s1600/ravioli+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNZmZ7Bndy2TYxHFQetCTG11L5HTjrjep4LxYbzAGZWEXujkiuNbcefa8qQhdCVSEsYArU6jS-j-R8oJhAq2hTt8Hr8SOhiJ0duBiuJzGWXBcKaAy3ymP4tpMRbNN9xai6WRHEu47o9w/s1600/ravioli+collage.jpg" height="640" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">For the filling: </span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: inherit;">200 grams of fresh spinach leaves- hard stems removed, </span></li>
<li><span style="font-family: inherit;">130-150 grams of ricotta, </span></li>
<li><span style="font-family: inherit;">4-5 tbs. of parmesan, </span></li>
<li><span style="font-family: inherit;">nutmeg, </span></li>
<li><span style="font-family: inherit;">salt and pepper. </span></li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf6M1jb8hZauqAbKo3OO-w_yWilKNdEAVdoRDGdtTEJDLyJBc0LH_Efm7tbr601I3g3xmRVtYw22jAf7x_HC-EZ8Q42SaWlmg0-u4tl-y7uUfxqA2eh0-bfB2ZFiMX4OeC02395l5qPc/s1600/ravioli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUf6M1jb8hZauqAbKo3OO-w_yWilKNdEAVdoRDGdtTEJDLyJBc0LH_Efm7tbr601I3g3xmRVtYw22jAf7x_HC-EZ8Q42SaWlmg0-u4tl-y7uUfxqA2eh0-bfB2ZFiMX4OeC02395l5qPc/s1600/ravioli+2.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">We also made a fresh tomato and basil sauce using: </span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: inherit;">1 can of whole tomatoes, </span></li>
<li><span style="font-family: inherit;">300 grams of passata, </span></li>
<li><span style="font-family: inherit;">3 garlic cloves, </span></li>
<li><span style="font-family: inherit;">2 tsp. of dried basil leaves, </span></li>
<li><span style="font-family: inherit;">salt, pepper, </span></li>
<li><span style="font-family: inherit;">cloves, </span></li>
<li><span style="font-family: inherit;">olive oil. </span></li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8u88VsAhvbnwz_u-MS78VjDM5waDIZ9urApfvgq-5gZYmF3-jvXeEcovsAi-P7WCb7Pf5hYXgB7oePSwoGNlZ47ypBcPrkcIPRLBv4qeyWdcY6FFelGUtcnSIjIqnSMsFow-p6b5bQes/s1600/ravioli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8u88VsAhvbnwz_u-MS78VjDM5waDIZ9urApfvgq-5gZYmF3-jvXeEcovsAi-P7WCb7Pf5hYXgB7oePSwoGNlZ47ypBcPrkcIPRLBv4qeyWdcY6FFelGUtcnSIjIqnSMsFow-p6b5bQes/s1600/ravioli+1.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Start of by making the dough for the pasta - as usual, we used 200 grams of plain flour
and 2 free range eggs, resulting the sheets of pasta described above. </span></li>
<li><span style="font-family: inherit;">While the
dough rests, awaiting to be rolled, cook the spinach in a couple tbs. of olive
oil for 2 minutes, enough for the greens to melt. </span></li>
<li><span style="font-family: inherit;">Remove the spinach from heat,
dripping any excess of juices that remained in the pan – those will make the
filling way too runny and most likely cause the ravioli to open while cooking.
You can choose to leave the spinach leaves whole, finely chop them or just
coarsely break them, take your pick. </span></li>
<li><span style="font-family: inherit;">After the spinach cools for some minutes,
mix them well with the ricotta, nutmeg, salt, pepper and about 4-5 tbs. of Parmesan. </span></li>
<li><span style="font-family: inherit;">You can either cut the ravioli pasta pieces before putting in the
filling or you can spread lumps of the spinach&ricotta mix on the sheet of
pasta, and then cut it. Use a beaten egg to brush the edges of the pasta so
that the pasta sticks - you can also use
a fork to press the edges of the ravioli, but make sure to remove the air from
inside before. </span></li>
<li><span style="font-family: inherit;">The ravioli cook fast enough in the salted boiling water, about
4 minutes. </span></li>
<li><span style="font-family: inherit;">When removing them from the water lightly drizzle them with olive
oil to make sure they don’t stick.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS166mxjkpmQW5CxLkfyni6W-imsTyoC7_2eJaK3uELvasEWVT0veKpLRBO0mxuvs8R6_ecS-HyR22eVSHfLvX-xSE42TFIG3VYCdeS6uR8GHTPz3QO_y97h9UH1O1lwctLQGYmsIuFf0/s1600/ravioli+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS166mxjkpmQW5CxLkfyni6W-imsTyoC7_2eJaK3uELvasEWVT0veKpLRBO0mxuvs8R6_ecS-HyR22eVSHfLvX-xSE42TFIG3VYCdeS6uR8GHTPz3QO_y97h9UH1O1lwctLQGYmsIuFf0/s1600/ravioli+4.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<div class="MsoNormal">
<span style="font-family: inherit;">The sauce keeps the same super easy line of cooking – on
medium heat, bring to a boil the canned tomatoes (use a wooden spoon to break
them in the pot), 300 ml of tomato passata, the finely sliced garlic cloves,
the basil, salt, pepper, 2-3 whole cloves, and cook until the liquid is reduced
to about two thirds. Next, push the sauce through a fine sieve (don’t forget
the garlic slices, they will be soft enough to be pushed through) in order to
create a smooth, light tomato and basil sauce. </span></div>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbMhbgNNjFFiHPJWUJL2NCgb0Igi_DqVb0V6NMZhwRG9vn5H5GUSScUb23QAHoDIyKl6a0VGk2vEyqj6htWNB_JBYZmte1yGRH3KI3BVfiKBgT2rje2yncnKRMqAO0sXxI5OxyrX7e3c/s1600/ravioli+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbMhbgNNjFFiHPJWUJL2NCgb0Igi_DqVb0V6NMZhwRG9vn5H5GUSScUb23QAHoDIyKl6a0VGk2vEyqj6htWNB_JBYZmte1yGRH3KI3BVfiKBgT2rje2yncnKRMqAO0sXxI5OxyrX7e3c/s1600/ravioli+6.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<div class="MsoNormal">
<span style="font-family: inherit;">That’s it really incredibly easy to make ravioli,
accompanied by an light and elegant sauce that will complement the pasta
perfectly. Garnish with some fennel leaves or basil or parsley, grate some Parmesan on top and you are done.</span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" /></span></a></div>
<span style="font-family: inherit;"><br /></span>You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-35609860245743820692014-02-27T19:51:00.001+02:002014-02-27T19:51:51.998+02:00Mussels in White Wine Sauce (Moules Mariniere) | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BiiKA4EwUKLHZzJOpoKGE08it3A-EsnD3Qcx6UblAZ3KLy1xJKaSBiztSGxE_z7aIQROnMxFJNbUUNDLF3Lfiix9eD32ZtD_kcU_8SvZcRPbSZByyL6lbVvzvoFYyF50OfD7_52wpaM/s1600/collage+mussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BiiKA4EwUKLHZzJOpoKGE08it3A-EsnD3Qcx6UblAZ3KLy1xJKaSBiztSGxE_z7aIQROnMxFJNbUUNDLF3Lfiix9eD32ZtD_kcU_8SvZcRPbSZByyL6lbVvzvoFYyF50OfD7_52wpaM/s1600/collage+mussels.jpg" height="640" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: inherit; line-height: 115%;">Mussels
are one of our favorite choices when we want to cook seafood in the
Youvegotmeal! kitchen, and for obvious reasons. They’re delicious, light, easy
to cook and look great at the table. </span></div>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s2qhCYIyzVyrrnWw5M95IRAnTIHIlv65dxhPVd5n8japjfJFtYZwpYUVpsOBwpoPFDg1G3AwbyZAscU9sToiFwc8wEhXW5XFl8PRviUGTYnehMVwv8lJ2Xe4BZoU5sTpqiZGbh50H3Y/s1600/mussels+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s2qhCYIyzVyrrnWw5M95IRAnTIHIlv65dxhPVd5n8japjfJFtYZwpYUVpsOBwpoPFDg1G3AwbyZAscU9sToiFwc8wEhXW5XFl8PRviUGTYnehMVwv8lJ2Xe4BZoU5sTpqiZGbh50H3Y/s1600/mussels+5.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; line-height: 115%;">Unfortunately,
when dealing with fresh mussels the most difficult part is cleaning them, but
you can’t skip this part, especially when you’re using them whole. Scrub the
mussels with a wire wool and make sure to remove the “mustache” or “beard” of
the clam, meaning the algae that sometimes hangs from inside the mollusk.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphSGSmW0EPP3oAnA1Lr57RLmRBG3WwUk4CtSPn5wLWTbuAekwZHHCb1ZTlIWfwBX8THVqVpIgQNt_7oSubJT7k906nMGqcQmst4u7qrJXeqctNOU5JE5lUZ3DiKZvFVy3Rs_H5FvndrA/s1600/mussels+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphSGSmW0EPP3oAnA1Lr57RLmRBG3WwUk4CtSPn5wLWTbuAekwZHHCb1ZTlIWfwBX8THVqVpIgQNt_7oSubJT7k906nMGqcQmst4u7qrJXeqctNOU5JE5lUZ3DiKZvFVy3Rs_H5FvndrA/s1600/mussels+7.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><span style="line-height: 115%;"> </span>Cooking the mussels in some white wine sauce is one of the
classic ways to do it and I’m sure you can find dozens, if not hundreds, of
variations of this dish on-line. The concept is a simple one, and we made best
with ingredients at hand:</span><br />
<span style="font-family: inherit;"><br /></span>
<ul>
<li><span style="font-family: inherit;">1,5 kg of whole mussels, </span></li>
<li><span style="font-family: inherit;">1 medium onion, </span></li>
<li><span style="font-family: inherit;">3-4 garlic
cloves, </span></li>
<li><span style="font-family: inherit;">some nice dry white wine, </span></li>
<li><span style="font-family: inherit;">coriander, </span></li>
<li><span style="font-family: inherit;">parsley, </span></li>
<li><span style="font-family: inherit;">salt, pepper,</span></li>
<li><span style="font-family: inherit;">olive oil, </span></li>
<li><span style="font-family: inherit;">cooking cream</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uv0LHFW1IHhvJAFzWxmKFhc04zisDWnv0Es4i7AW_ev0Exmk41xF0cW7gfVCbi7ngGIAq_EsV6PeXB8rwIZ9MWnhKyZVDpCVUTBK1BasVJKbQc_rDGvDUzKzgMtIODCm7ivaZbgfAmc/s1600/mussels+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uv0LHFW1IHhvJAFzWxmKFhc04zisDWnv0Es4i7AW_ev0Exmk41xF0cW7gfVCbi7ngGIAq_EsV6PeXB8rwIZ9MWnhKyZVDpCVUTBK1BasVJKbQc_rDGvDUzKzgMtIODCm7ivaZbgfAmc/s1600/mussels+6.jpg" height="480" width="640" /></span></a></div>
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<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<ul>
<li><span style="font-family: inherit; line-height: 115%;">First
of all separate the leaves and stalks of your greens. The idea is to use the
leaves, that are more tender in the end of the cooking process and the stalks
from the beginning. </span></li>
<li><span style="font-family: inherit; line-height: 115%;">Bind the stalks of coriander and parsley with some string
in order to easily remove it later – you can also add some lemon thyme springs
to the coriander and parsley stalks and create a very nice bouquet garni. </span></li>
<li><span style="font-family: inherit;"><span style="line-height: 115%;">Next,
start </span><span style="line-height: 115%;">cooking the finely diced onion and
garlic cloves in the hot oil, on medium heat, for 3 minutes, with the stalks in. </span></span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7ujlrA0WiKtJHi5q4FbeJJAv2Zexn3S9PSLJQiIsDmda3PDyZd8J7Wemmw4JDFDtmnP2tHkHgnDTODw7mDoCDkUgOB9LZBoIGw15t6zfrvapPUCi6Y5wLF08U6EMti-WK4tcUYPGI7Y/s1600/mussels+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7ujlrA0WiKtJHi5q4FbeJJAv2Zexn3S9PSLJQiIsDmda3PDyZd8J7Wemmw4JDFDtmnP2tHkHgnDTODw7mDoCDkUgOB9LZBoIGw15t6zfrvapPUCi6Y5wLF08U6EMti-WK4tcUYPGI7Y/s1600/mussels+3.jpg" height="480" width="640" /></span></a></div>
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</div>
<span style="font-family: inherit;"><br /></span>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">Add the wine, about 100-150 ml, bring to a boil, kick the
heat up and pop the mussels in. </span></li>
<li><span style="font-family: inherit;">Cover the pan and let the clams open in the
wine steam for 4-5 minutes- throw away any mussels that don’t open. </span></li>
<li><span style="font-family: inherit;">Remove the
top, add some cooking cream for color (about 50 ml) with the parsley and
coriander leaves. </span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIT-Hkx0laKMSk6ADw7PQMJiAHtC89_wayff9PKOt55ar1VcnC0MhixJ005x1zG7a8ZRVfHr70kLprKqikE-UoiFLEu08LZPNDro4QkableQWncBz0sw3Fx7-Za0zdTnME_-TnRftHtA/s1600/mussels+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIT-Hkx0laKMSk6ADw7PQMJiAHtC89_wayff9PKOt55ar1VcnC0MhixJ005x1zG7a8ZRVfHr70kLprKqikE-UoiFLEu08LZPNDro4QkableQWncBz0sw3Fx7-Za0zdTnME_-TnRftHtA/s1600/mussels+8.jpg" height="520" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Serve the mussels with some crunchy bread and the rest of your white wine.</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">Enjoy,</span><br />
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<span style="font-family: inherit;"><br /></span>You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-73718676183102569992014-02-23T13:38:00.002+02:002014-02-23T20:55:17.013+02:00Broccoli and Anchovies Tagliatelle | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEA_NxAOBgXIEMOgU4OCjapNbYQQh2p-M0V4hJ8Tl9C2xCwqkAsDZMUZfXrrTGRDzJKNeZXEHLStZnU47hAbfjy8G2aNV52UThat53gx08Wekf7ZglAT0k2lL9aTyE1qe3yMxZVoyUfI/s1600/pasta+anchocies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEA_NxAOBgXIEMOgU4OCjapNbYQQh2p-M0V4hJ8Tl9C2xCwqkAsDZMUZfXrrTGRDzJKNeZXEHLStZnU47hAbfjy8G2aNV52UThat53gx08Wekf7ZglAT0k2lL9aTyE1qe3yMxZVoyUfI/s1600/pasta+anchocies+5.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">This recipe is about using some of the most common items in
your pantry, in order to create a super simple and easy to cook fresh pasta
recipe that is sure to give you a lift after a hard day’s work or accompany a
nice glass of Pinot Grigio for brunch.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDnL0XctNC5O84FrpkkmI9tfiY-77USX2aH6eb-h7ytk9h1WwRAbsyS2xtRXRI4QKsWa0siiqfDteUHYiKlTRxT8RC3rm-sQCANVrOhBYuxDP9GKqJ2IZN83YXpmuCjF4k3UZ7CGVrsU/s1600/pasta+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDnL0XctNC5O84FrpkkmI9tfiY-77USX2aH6eb-h7ytk9h1WwRAbsyS2xtRXRI4QKsWa0siiqfDteUHYiKlTRxT8RC3rm-sQCANVrOhBYuxDP9GKqJ2IZN83YXpmuCjF4k3UZ7CGVrsU/s1600/pasta+ingredients.jpg" height="468" width="640" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">The
ingredients are: </span></span><br />
<br />
<ul>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">Tagliatelle, of course (home made from 200 grams of flour and
2 eggs, quantities that make enough for 3), </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">8-9 anchovies fillets, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">4-5 cloves
of garlic, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">400 grams of broccoli florets, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">about 100 grams of red pepper (we
used the Kapia for this because of the shape), </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">50 grams of capers, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">the juice
from half a lemon, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">salt, pepper, chili flakes,</span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">fennel leaves or parsley for garnish</span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AV7Y-e69Afjy4aohmT_CAbJNjtBe2UgZN3egmNU0z-0a7tFLEuYQsccocDxE53dzKT6d8P7E6yKBmUdwCtK2K7AA0hRn6FtWI1h4QiVIeeDzzlON4Gv1HZTLvEwfsvISy7KnxHK1Soo/s1600/pasta+anchovies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-AV7Y-e69Afjy4aohmT_CAbJNjtBe2UgZN3egmNU0z-0a7tFLEuYQsccocDxE53dzKT6d8P7E6yKBmUdwCtK2K7AA0hRn6FtWI1h4QiVIeeDzzlON4Gv1HZTLvEwfsvISy7KnxHK1Soo/s1600/pasta+anchovies+1.jpg" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCxNQmvE4YjUj2kJi01loqpShFo4cn1H8I7S0Umv7jOSC5JGoT1kDL4O_ZKv16IhM5lQEyKiCAImMXoP_nw52r-hDaxShB02Y7_EOsujeGRG_dgUrdon79IXls8CovXVG4DhjAGoOWK8/s1600/pasta+anchocies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCxNQmvE4YjUj2kJi01loqpShFo4cn1H8I7S0Umv7jOSC5JGoT1kDL4O_ZKv16IhM5lQEyKiCAImMXoP_nw52r-hDaxShB02Y7_EOsujeGRG_dgUrdon79IXls8CovXVG4DhjAGoOWK8/s1600/pasta+anchocies+2.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: inherit;">We
talked a lot about homemade pasta in past posts, and we most certainly hope
that you guys give it a try because it’s definitely worth the extra effort.
Bring a large pot of salted water to the boil; it should be big enough to give
both the pasta and the broccoli room to boil. I suggest starting with the sauce
(if you can call it that) after the water starts boiling as it takes very
little time and you want the pasta done in time. So, in heavy base large frying
pan, heat up some olive oil on medium heat and pop in the sliced peppers and
anchovies, cook them until the fish dissolves in the hot oil, it will take
about 3 minutes. Again, keep in mind that you need to synchronize your pasta
with the anchovies very well. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp4qJIbWNdLRSzsn7ubgNOjS3_mT2MaDP9IpIzjHJt132Cp1gn6BnJQATD_bJKJTy5XxPd-Lk6zG9Y76yw4nC1D273YXVvenOvqykp01-2Zs1Gi1dShDJKk-C1h58hYh2OejBYGp1ksI/s1600/pasta+anchovies+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigp4qJIbWNdLRSzsn7ubgNOjS3_mT2MaDP9IpIzjHJt132Cp1gn6BnJQATD_bJKJTy5XxPd-Lk6zG9Y76yw4nC1D273YXVvenOvqykp01-2Zs1Gi1dShDJKk-C1h58hYh2OejBYGp1ksI/s1600/pasta+anchovies+collage.jpg" height="640" width="498" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">For the homemade tagliatelle the cooking time was about 5
minutes, so we added the pasta to the water at the same moment as we started
cooking the fillets. So, next, add the garlic and capers in the oil and cook
for 1 minute. At the same time pop the broccoli in the pasta water and cook the
vegetable and the tagliatelle for 1 minute – you want to sync the
capers&garlic with the broccoli. After that, use whatever kitchen tool you
need to remove the broccoli and pasta and put them in the anchovy pan. Mix the
ingredients well so the tagliatelle are covered by the anchovy flavored oil.
Remove from heat and sprinkle the lemon juice on the whole thing, feel free to
add more if you find it necessary. For garnish you can use some parsley leaves,
but we went for some fennel.</span></div>
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<span style="font-family: inherit;">Enjoy,</span></div>
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</div>
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-64455190894061944672014-02-18T22:19:00.000+02:002014-02-18T22:19:22.710+02:00Chicory, Green Apple and Mozzarella Salad | You've Got Meal!<div class="MsoNormal">
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<b>Simple and healthy croutons salad idea. A recipe using endives, apple and Mozzarella. Perfect lunch/light dinner salad or as a starter.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr3Ramxc_iaVIalL2BQA5BcRI4SguV8ccFctbip-lAymW5ji5p9m2PBbYcZPgiFgjXaJ6n0ljC91RAOBrXzlJQFb88I-AjIZwyoU1lgmRJWzgwjRqYshK3oKGwKP10MxO4OG281weBwY/s1600/salad+endive+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr3Ramxc_iaVIalL2BQA5BcRI4SguV8ccFctbip-lAymW5ji5p9m2PBbYcZPgiFgjXaJ6n0ljC91RAOBrXzlJQFb88I-AjIZwyoU1lgmRJWzgwjRqYshK3oKGwKP10MxO4OG281weBwY/s1600/salad+endive+3.jpg" height="544" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9wQN_ceobm_aQfF7D_qPC9fNwEXmZFxd-GCdjVTWGdLN50qc1qPkWdq6EU7QlFpQpuXdVIW0Ijt6JmbA277XnbECDlJiHSVv0VhiRLlE7eVKQuC6_M7jfYJshAX02_ecHrElyfVg0B4/s1600/salad+endive+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9wQN_ceobm_aQfF7D_qPC9fNwEXmZFxd-GCdjVTWGdLN50qc1qPkWdq6EU7QlFpQpuXdVIW0Ijt6JmbA277XnbECDlJiHSVv0VhiRLlE7eVKQuC6_M7jfYJshAX02_ecHrElyfVg0B4/s1600/salad+endive+1.jpg" height="480" width="640" /></a></div>
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Can’t believe that it took us so long to actually make a post about this dish. We’ve been making it for the past couple of years and we got the recipe from either Jamie Oliver or Good Food, can’t quite remember who we have to give credit.<br />
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Nonetheless, it’s a great salad, full of crunch, flavor, and it’s so light that you can use it as a starter to a longer meal. </div>
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You’ll need:</div>
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</div>
<ul>
<li>fresh mozzarella (for 2 generous portions we used 2 balls with roughly 150 grams each), </li>
<li>1 rather tart green apple (Granny Smith), </li>
<li>2 medium sized chicories (or endives, if you know them by that name), </li>
<li>a couple of slices of bread, </li>
<li>salt, pepper, </li>
<li>olive oil, lemon juice. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MqB3N6wAzj6-ZFUNxmlGL1wmQvxjA85AKaEzlqk_MgDFqrvUpitz9UpPIBc6f6vbV7n-3X2x7c1sUD69ooJosRy1Bxp7jokKk1buLNrjzC9hgtRWdrfozPWw8-Gs4DOCvBfBi6BQoA8/s1600/salad+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MqB3N6wAzj6-ZFUNxmlGL1wmQvxjA85AKaEzlqk_MgDFqrvUpitz9UpPIBc6f6vbV7n-3X2x7c1sUD69ooJosRy1Bxp7jokKk1buLNrjzC9hgtRWdrfozPWw8-Gs4DOCvBfBi6BQoA8/s1600/salad+ingredients.jpg" height="480" width="640" /></a></div>
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<ol>
<li>Just roughly chop the endives – by the way, the salad looks better if you can find and use both red and yellow - tip types, and cube the bread. </li>
<li>Heat up some olive oil on medium high heat and stir-fry the chicories for 2-3 minutes, remove from the pan and set aside. </li>
<li>Next, in the same pan add the bread croutons, splash a small amount of olive oil on top and cook them until they are slightly crunchy and browned all sides.</li>
<li> Meanwhile, cut or break the cheese in any way you like, dice about 1 quarter of the apple per portion and add it to the mozzarella. </li>
<li>Make a vinaigrette of 1 part lemon juice/ 3 part olive oil, salt, pepper and pour it over the endives, apple and mozzarella. After that, pop in the croutons and mix well.</li>
</ol>
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The next part of the recipe is optional, but we definitely recommended it: open your very well chilled bottle of Prosecco, pour yourself a tall glass of the bubbly and enjoy this great salad that will make you love it at first taste. <br />
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<br />
Cheers,<br />
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-29054268063420779972014-02-15T22:42:00.000+02:002014-02-15T22:42:01.889+02:00Fish Roe Salad | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3tyM8nT3wqgLMBrWrNuI-jj6rI_AGB7BMjEUuXJ9Pi0JaKlZ3p7XrNvMf7ZRu3tFDnqqCtONPbLLJR5r9o40t032jagnjB_vxIdsvNrVB3b9985sC8e2cJKqLcI5nheCDQRbFdpuXwg/s1600/icre+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3tyM8nT3wqgLMBrWrNuI-jj6rI_AGB7BMjEUuXJ9Pi0JaKlZ3p7XrNvMf7ZRu3tFDnqqCtONPbLLJR5r9o40t032jagnjB_vxIdsvNrVB3b9985sC8e2cJKqLcI5nheCDQRbFdpuXwg/s1600/icre+6.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This has to be one of the best and easiest to make
appetizers out there, but it can have an acquired taste for some people – you are
eating raw fish eggs in the end. There are a lot of possibilities from which to
choose when deciding what type of fish’s roe to use, and for the recipe we went
for pike. In my book, pike roe is in the top half, alongside trout roe. I like
the fact that it has a medium granulation and the texture is a lot smoother
than other types of roe that you could use for salad, like carp or hering. I’m
pretty sure this is a well known fact, but the roe you use in salads are not
the fresh ones, they are preserved with salt and plenty of it, so keep that in
mind. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXisNkGTr3VNoEJxmiw1f_rOlbmLFWr7Xjgjm9u5ndZSNwH_GMSQ0tGJ8qDeLMppKGCMSQI5O4aLGiYlVU8AOk76uEuUosrkVYsl3CO8yhovyLcenqkwXTnX1ApuvBi5NBvibe9E-bAN4/s1600/icre+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXisNkGTr3VNoEJxmiw1f_rOlbmLFWr7Xjgjm9u5ndZSNwH_GMSQ0tGJ8qDeLMppKGCMSQI5O4aLGiYlVU8AOk76uEuUosrkVYsl3CO8yhovyLcenqkwXTnX1ApuvBi5NBvibe9E-bAN4/s1600/icre+3.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; line-height: 115%;">Ingredients: </span><br />
<span style="font-family: inherit;"><br /></span>
<ul>
<li><span style="font-family: inherit; line-height: 115%;">50 grams of pike roe, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">vegetable oil (make sure you use a bland oil, without a
very strong flavor), </span></li>
<li><span style="font-family: inherit; line-height: 115%;">lemon juice, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">a small onion, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">soaked bread (optional). </span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdmJa0NxkdqQgPF53Ck1Kv0lmh1D9h5qpw7cFiiK6hlYs_UQSdJnLbFK8RDbEH8t1OpOP7N0rl4nYOYVcwRS1QtHUMpxh873Fh5BTvar6dlPSGOuEP6Y4n1esRo5EkNf1iFblLWvwM0M/s1600/icre+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdmJa0NxkdqQgPF53Ck1Kv0lmh1D9h5qpw7cFiiK6hlYs_UQSdJnLbFK8RDbEH8t1OpOP7N0rl4nYOYVcwRS1QtHUMpxh873Fh5BTvar6dlPSGOuEP6Y4n1esRo5EkNf1iFblLWvwM0M/s1600/icre+2.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; line-height: 115%;">Making
the salad is a very similar process to the way you make mayo, it’s about adding
periodically small amounts of oil and incorporating it into the roe. You can
either use a fork and work out in the kitchen using your hands to mix the
salad, or plug in the hand mixer on a low speed, it’s up to you. </span><br />
<span style="font-family: inherit;"><span style="line-height: 115%;"><br /></span>
<span style="line-height: 115%;">For about 50
grams of the roe we used about 100 rams of sunflower oil. We like to start by
just mixing the roe without any other ingredients, in order to break some of
the eggs, but not all of them - they
give a nice, pearled look to the dish. The amount of lemon juice you add is up
to you, same as the moment you add it to the salad (we do that at the end).</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 115%;"><br /></span>
<span style="line-height: 115%;">The
idea behind the use of the soaked bread is to create volume and to cheat about
the amount of salad you make. You need to soak the bread in water, drain really
well and incorporate it in the salad so there aren’t any lumps (don’t use crust
for this). Finely slice the onion and incorporate it in the salad. You can
choose to grate it if you’re not going for the crunch factor, but make sure you
drain the onion really well then.</span></span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">So that’s it, easy fish roe salad. For me, this always
reminds me of 2 things: Mrs. G.'s mother,
who makes some great hering roe salad, and the taverns in Greece, that served
this as antipasti alongside some Retsina wine. So, what about you guys, any
thoughts about the dish or recipe?</span></div>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6Xjj9K06Uqis4UKUgj_9_eyn_z3HEv4EiGCZB8KwKx61EIz8z8H9svpnqpYe0stzcO7WLS-lT15H-abAVTGaOAasb3gmG7PrGoOYF6_-iRhzWSIEQEJ97qOVuNMgQE1lEe4cSetywew/s1600/icre+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6Xjj9K06Uqis4UKUgj_9_eyn_z3HEv4EiGCZB8KwKx61EIz8z8H9svpnqpYe0stzcO7WLS-lT15H-abAVTGaOAasb3gmG7PrGoOYF6_-iRhzWSIEQEJ97qOVuNMgQE1lEe4cSetywew/s1600/icre+4.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy,</span><br />
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<br />You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-3838128997931990302014-02-14T22:41:00.001+02:002014-02-14T22:41:40.656+02:00Sticky Ribs with Goose Fat Fries | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9zhipsg3mU7EA8BnNnzyUTKHpqrWH7A9gTzIN9DtUwcrcXZsivVvp2MkETJ8KyYe5v44ddncvDOqq6LdT3-8eGpa53JaR8ybveQZZw2QDPDAReUFkRDIeBH2lNw5G4QI0W81vO4DuAs/s1600/ribs+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9zhipsg3mU7EA8BnNnzyUTKHpqrWH7A9gTzIN9DtUwcrcXZsivVvp2MkETJ8KyYe5v44ddncvDOqq6LdT3-8eGpa53JaR8ybveQZZw2QDPDAReUFkRDIeBH2lNw5G4QI0W81vO4DuAs/s1600/ribs+1.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Ah, sticky ribs, the reason God gave you fingers. And there
you go. Enjoy! Just kidding, Mrs. G says I have to give you guys the full
details of the recipe. Not that I wouldn’t have done that, but I think I
mentioned before I’m kind of lazy. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEURzc4r5ir90xnWhbH-6ivRITTXDhyoZIl2Ufi3eIDi-QweEa3wOg61q-3yrF6BOpF9keTv9j0ilt7oJI8-ZlqD1ae_84WTegBUl4KKlmH7s4SSVmKd0uqCgubhIa5IzTjTPYuZ_YzpM/s1600/ribs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEURzc4r5ir90xnWhbH-6ivRITTXDhyoZIl2Ufi3eIDi-QweEa3wOg61q-3yrF6BOpF9keTv9j0ilt7oJI8-ZlqD1ae_84WTegBUl4KKlmH7s4SSVmKd0uqCgubhIa5IzTjTPYuZ_YzpM/s1600/ribs+2.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">The main idea of the whole meal is to enjoy a Friday night
sticky, greasy, delicious dinner made of some oven baked ribs, some potatoes
cooked in goose fat, everything balanced by some crunchy and tangy salad leaves
with beets and pumpkin seeds. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The ingredients we used: </span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">3 single ribs, about 100
grams each (makes it easier to cook), </span></li>
<li><span style="font-family: inherit;">some potatoes, preferably new, </span></li>
<li><span style="font-family: inherit;">salt,
pepper, </span></li>
<li><span style="font-family: inherit;">thyme, oregano, smoked paprika, </span></li>
<li><span style="font-family: inherit;">ketchup. </span></li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdnlwQDy1TuYBmUDoe_9oX8TfYsZE5HCx0G4G5gLEwHyye-NsC_Jx_1Nr_x2VBT4mkDWQlWvVTpeU27JanvpB_QDejjnjjj7dabzlhp_8QhQ_bCyHCRfWlY-eTELqiilVTvfF1ZIk9Lc/s1600/ribs+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWdnlwQDy1TuYBmUDoe_9oX8TfYsZE5HCx0G4G5gLEwHyye-NsC_Jx_1Nr_x2VBT4mkDWQlWvVTpeU27JanvpB_QDejjnjjj7dabzlhp_8QhQ_bCyHCRfWlY-eTELqiilVTvfF1ZIk9Lc/s1600/ribs+3.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">For the salad we had some crunchy iceberg leaves, with some radicchio rosso, an oven cooked small beet, cut into sticks, pumpkin kernels, salt, pepper, olive oil, lemon juice, red wine vinegar and a tsp. of some not very strong mustard.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">I
find that cooking ribs has a positive effect on my mood, maybe because of the
delicious smell of grease and condiments melting away into something great.
Despite that, it has a definite negative impact on the look of the kitchen,
especially if you pan sear it. So, I like to slow cook the ribs in the oven, in
an covered tray until the fat melts and the meat gets nice and tasty.</span></span></div>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XjgGNz5xRpvjpr3pW_F6RCPW_1rMBLr3vnbtqTLMDZeigF4nOGbL3pILhEU3fcJwAFkCo4Dc2cwzpU6Rb24AUbQWF0utz67keNge6pWft5OWNaVMDkURC2lESPTNE_XrBZyTzLOkuXk/s1600/ribs+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XjgGNz5xRpvjpr3pW_F6RCPW_1rMBLr3vnbtqTLMDZeigF4nOGbL3pILhEU3fcJwAFkCo4Dc2cwzpU6Rb24AUbQWF0utz67keNge6pWft5OWNaVMDkURC2lESPTNE_XrBZyTzLOkuXk/s1600/ribs+4.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Start of by rubbing the meat with the dry condiments and
some salt. </span></li>
<li><span style="font-family: inherit;">For the next step, you can choose to use a tray with a grill on top,
so the fat will melt and fall into that, or you can place the ribs straight in
an oven tin, in which case the fat will melt and the ribs will also cook in it. </span></li>
<li><span style="font-family: inherit;">We went for the second, mainly because I find that cooking meat in fat of any
kind makes it really tender and elevates the taste. </span></li>
<li><span style="font-family: inherit;">So, we covered the tray
with some tin foil, and cooked the meat for 80 minutes on a medium low heat,
turning the ribs half-way and covering back the tray with tin foil. </span></li>
<li><span style="font-family: inherit;">In the last
10 minutes, remove the tin foil and brush the ribs with some ketchup or
barbeque sauce. Turn up the heat and cook in order to create a glaze.</span></li>
</ol>
<br />
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Meanwhile, you can cook the spuds by, you’ve guessed it,
frying them in goose fat. Start of by cooking them on high heat for a couple of
minutes, in order to get some color, then reduce the heat to medium and cook
for around 15-20 minutes, until you get a golden brown color on all sides.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">The salad helps the meat and the potatoes tone down on the
fatty note. Just make a vinaigrette with the juice of half a lemon, 3 tbs. of
olive oil, 1 tbs. of red wine vinegar, 1 tsp. of mustard, salt and pepper. Mix
the result with the salad leaves of your choice – choose some crunchy ones, the
beet and pumpkin seeds.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This meal, that you’ve just got – pun intended, screams for
some Cabernet or a nice, red ale, so take your pick with the alcohol. A full, heart meal that can get you ready for
a lazy weekend at home, perhaps in the company of some chicken wings? Because
that’s the second reason God gave you fingers.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Guys, we try and give you in every recipe we post here our
honest and explicit experience with food, and any feed-back or tips for further
improving any dish is well appreciated. So feel free to comment, criticize or
like any post here, can’t wait to be hearing from you!</span></div>
<span style="font-family: inherit;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lqzHAXmcCIMkT0Rsl_A8c5Rip_pCzPRtBsUElAcdy2EFuJ2092ggRctWMajPGEW9-7BcQAf9fR4by5Yrz27Uyb92ucrRpuVETyfrdnREjIppJF2XkenmuR1z3iEXRlcvHmsPtZKl14s/s1600/ribs+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lqzHAXmcCIMkT0Rsl_A8c5Rip_pCzPRtBsUElAcdy2EFuJ2092ggRctWMajPGEW9-7BcQAf9fR4by5Yrz27Uyb92ucrRpuVETyfrdnREjIppJF2XkenmuR1z3iEXRlcvHmsPtZKl14s/s1600/ribs+7.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy,</span><br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" /></span></a></div>
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<span style="font-family: inherit;"><br /></span>You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-45347287358139156482014-02-09T09:15:00.000+02:002014-02-09T09:15:48.097+02:00Shrimp Ceviche | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ssCoqOn-eVxee6055-T0wSfEAa7w7h6Xv5LUJV3EkT2V8ztS9xjWmDKM-CGyJSv_lUjkP4r6nYh62Ex4VoeV4O93EQqFqgLaRO6oUypQWBKyxtqRs0KIB3ESJxiYd-GNodWm5JiwI6E/s1600/shrimp+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ssCoqOn-eVxee6055-T0wSfEAa7w7h6Xv5LUJV3EkT2V8ztS9xjWmDKM-CGyJSv_lUjkP4r6nYh62Ex4VoeV4O93EQqFqgLaRO6oUypQWBKyxtqRs0KIB3ESJxiYd-GNodWm5JiwI6E/s1600/shrimp+9.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I remember the first time we saw ceviche being made we were
a bit amazed by the simplicity and the flavours that were involved, so we
decided we should give it a try. For us, ceviche works great as an appetizer or
starter to the meal, as the tanginess and the zing of the lime combine with the
light touch of the seafood can get things started for heavier meals. We decided
to use shrimps in our ceviche, but you can also use fresh fish, emphasis on the
fresh part – you won’t be cooking with heat so this part is important in order
to avoid any intestinal problems after. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc5Gtul6SlDpB2BfpB1LT-YDTo8nTWV_qu9YjbP55TraKphNsb6wnBWsxj6IfmDl908F9P2x9KYkWCzvJJg4lNVlj87F91TiSa0ik_ketrhpIr7vZG-ag9Z6M0wdGbFdwlgAIN6V6hK4/s1600/shrimp+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc5Gtul6SlDpB2BfpB1LT-YDTo8nTWV_qu9YjbP55TraKphNsb6wnBWsxj6IfmDl908F9P2x9KYkWCzvJJg4lNVlj87F91TiSa0ik_ketrhpIr7vZG-ag9Z6M0wdGbFdwlgAIN6V6hK4/s1600/shrimp+1.jpg" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4EebQT6vY4x1VVJaeW8KeOwx8F6ntBqlLfNWO5JyT4fVcQPKZyp892ly-uqxXQlLNyGtjqcZZMHw3zWEd6It8h41kgPfvrL_B6DKXezjzt7tH7lzSBYgR6sLm50le1sc_42CoumJsnQ/s1600/shrimp+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4EebQT6vY4x1VVJaeW8KeOwx8F6ntBqlLfNWO5JyT4fVcQPKZyp892ly-uqxXQlLNyGtjqcZZMHw3zWEd6It8h41kgPfvrL_B6DKXezjzt7tH7lzSBYgR6sLm50le1sc_42CoumJsnQ/s1600/shrimp+2.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; line-height: 115%;">Let’s
talk ingredients: </span><br />
<span style="font-family: inherit;"><br /></span>
<ul>
<li><span style="font-family: inherit; line-height: 115%;">12 medium shrimps, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">fennel, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">radicchio, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">avocado, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">coconut, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">salt, pepper, </span></li>
<li><span style="font-family: inherit; line-height: 115%;">the juice of 2 limes </span></li>
<li><span style="font-family: inherit; line-height: 115%;">1
lemon.</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvOZJTiQzvaud572dh26ChaFJQqzpEdV6EEuy4BGseXZVB_vKSq27aGEw-c7C4sgiIN1sgfhmWP0b0Wuh-IjBqM4H2ttyxmjihlOR57bPJGFdlQp0ExdaF82FgO8QD9gfSIC4DUhFx34/s1600/shrimp+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvOZJTiQzvaud572dh26ChaFJQqzpEdV6EEuy4BGseXZVB_vKSq27aGEw-c7C4sgiIN1sgfhmWP0b0Wuh-IjBqM4H2ttyxmjihlOR57bPJGFdlQp0ExdaF82FgO8QD9gfSIC4DUhFx34/s1600/shrimp+4.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; line-height: 115%;">We
boiled the shrimp for 2 minutes then popped them in ice water, but you can
choose to use them raw. We just wanted to play it safe on our 1<sup>st</sup>
try on the ceviche. So, clean, devein and remove the shrimp tails and put them
in the citrus juice for about 45 minutes, alongside the salt, pepper and the
thinly sliced fennel. And that’s it, nothing more.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdWIYqCSBaqdXcXjR8TjC_5uvY-EXC5NQ_KIxtMpO8IDIOP3EqgBZeeUMP6TQaWNF3KfQeL-hP1dTzjI8dFsRpLKVply9HGFA9if3LXVb_t73Oj9wUll6eeGmoU3vXlwfam5wjgs4amc/s1600/shrimp+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdWIYqCSBaqdXcXjR8TjC_5uvY-EXC5NQ_KIxtMpO8IDIOP3EqgBZeeUMP6TQaWNF3KfQeL-hP1dTzjI8dFsRpLKVply9HGFA9if3LXVb_t73Oj9wUll6eeGmoU3vXlwfam5wjgs4amc/s1600/shrimp+5.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Put some finely sliced radicchio on the bottom of a glass, some fennel and avocado on top, and 3 shrimps per portion. Use 4-5 tbs. of the lemon juice for each glass and mix it with the water from 1 coconut – it will just add a hint of flavor without taking the dish off course. Pour some juice on in each glass and you’re ready to impress your party guests. A great addition to the dish could be a touch of heat from a chili or some fresh coriander leaves, take your pick.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiTuXZ4JA-sbWdFiClcW4xXb-yng6Zo8r_BclWq8WEhJkFQ84MU59Jk-PiYSthB08Q5apnCWEa0Zd57Z9oatRK-uX9f7hiMuh9kZtry6Rod5E1gwcv-cySPqCTLsQLw_rr5gV4kZBk6Q/s1600/shrimp+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiTuXZ4JA-sbWdFiClcW4xXb-yng6Zo8r_BclWq8WEhJkFQ84MU59Jk-PiYSthB08Q5apnCWEa0Zd57Z9oatRK-uX9f7hiMuh9kZtry6Rod5E1gwcv-cySPqCTLsQLw_rr5gV4kZBk6Q/s1600/shrimp+6.jpg" height="480" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrCCtRuSHVpPDuXXS4T3My_j8BaVP098ANZTHZJdFSdWEZXGSH4ypcGLklEJwdDAMiYOXFexF9_i_RsbeY6GxqJcpdZnTo9jrM6Gi73STza8-KBykg7q3pY-5-qlDTSwM6QQM7EO3x7k/s1600/shrimp+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrCCtRuSHVpPDuXXS4T3My_j8BaVP098ANZTHZJdFSdWEZXGSH4ypcGLklEJwdDAMiYOXFexF9_i_RsbeY6GxqJcpdZnTo9jrM6Gi73STza8-KBykg7q3pY-5-qlDTSwM6QQM7EO3x7k/s1600/shrimp+7.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="line-height: 115%;">We paired the ceviche with some well chilled
Sauvignon Blanc that worked great with its mineral, citrusy, grassy touches. </span><span style="line-height: 115%;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEyda5L7Qp4teduCIqn4W4_dmXtIjRtJITdKJwdo_NT9L4MTWCH8oJFWajWN974YQH0Ztt6PCvPYotnTiVcubBWlnFotLKLYr5_a7YqjWrTMs21ANIga2a3XbXOc6r_AS4acnGG3pcCE/s1600/shrimp+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEyda5L7Qp4teduCIqn4W4_dmXtIjRtJITdKJwdo_NT9L4MTWCH8oJFWajWN974YQH0Ztt6PCvPYotnTiVcubBWlnFotLKLYr5_a7YqjWrTMs21ANIga2a3XbXOc6r_AS4acnGG3pcCE/s1600/shrimp+8.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy,</span><br />
<div class="separator" id="ssnoshadow" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEA61YmnDAfCdNz_F1qnKVLVDeKuCkQHaWJ4RwoC34nxc2wAa0-4_SVWMEsn05_7eMZ467JW0Vg0gMyKLpXa3UaP-KIefNTcEEYGhJhB08wZos_ABKLJ4Z3_KREp4Hk4t4BECeLXbPyg/s1600/signature+mr.png" /></span></a></div>
<br />You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-8578266456498552832014-02-06T07:47:00.000+02:002014-02-06T07:47:35.110+02:00Homemade Pizza- 3 Amazing Versions + Pizza Dough Recipe | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEUL6KJkZtwTb421186TAYblsSTDNktGpxKVdMUhQ3M_x3vtQuK6Rmu3VK8_vJH9B8_7yR4CNdvyi-jahCNz3EN2xnmAlljssEwtbSi3bGdqFVNc631CrkltOYnxzxzcTDYy9z3fR88Q/s1600/pizza+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEUL6KJkZtwTb421186TAYblsSTDNktGpxKVdMUhQ3M_x3vtQuK6Rmu3VK8_vJH9B8_7yR4CNdvyi-jahCNz3EN2xnmAlljssEwtbSi3bGdqFVNc631CrkltOYnxzxzcTDYy9z3fR88Q/s1600/pizza+dough.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I honestly think that fast food has gained a far too bad
reputation than it deserves. Pizza, hamburgers, kebabs, fries, all these food
industry bad boys can be redeemed with just a little ingenuity and effort into
some great tasting healthy meals. From all the choices, pizza is my favorite
for cooking at home. It’s simple, delicious, let’s you combine a lot of
incredible flavors and, if you make your own dough, it gives you that rewarding
feeling that you get when baking.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: inherit;">In
this case, I used the recipe for the dough from the Jamie Oliver site, except I
halved the quantities he suggested, meaning I used:</span></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">500 grams of 000 flour, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">7
grams of dried yeast (that’s basically a small dose that you can buy
individually), </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">1 tbs. sugar, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">1 tsp. fine salt, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">2 tbs. olive oil, </span></span></li>
<li><span style="line-height: 115%;"><span style="font-family: inherit;">325 ml of
warm water. </span></span></li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBj3Rc_QCdMOBVWR2LJE4X9BunU-OEkEwVp1aq4GbG86dvqG9tXln0T-Cu-e7S8U-htkvoZjcPpVIqANBLKCHML7ln1qietNgRBplPtVU0fjyTtlmCRA40g2YsjhkTrd8da44z_I_yxk/s1600/pizza+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBj3Rc_QCdMOBVWR2LJE4X9BunU-OEkEwVp1aq4GbG86dvqG9tXln0T-Cu-e7S8U-htkvoZjcPpVIqANBLKCHML7ln1qietNgRBplPtVU0fjyTtlmCRA40g2YsjhkTrd8da44z_I_yxk/s1600/pizza+collage.jpg" height="640" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Sieve the flour in a large, deep pan (I tried doing this on
a work surface but I ended up making a giant mess in the kitchen), add the
salt. </span></li>
<li><span style="font-family: inherit;">In a separate bowl, mix the yeast with the sugar, olive oil and the warm
water. </span></li>
<li><span style="font-family: inherit;">After leaving the wet mixture sit for a couple of minutes, pour it in a
well in the middle of the flour and start bringing in the sides into the
middle, gradually. </span></li>
<li><span style="font-family: inherit;">Use your hands to knead the dough until you get a nice,
smooth and elastic result. </span></li>
<li><span style="font-family: inherit;">Next, put the dough in a well floured bowl, cover it
with a damp cloth and let it rest in a warm room without a draft source for an
hour – it should double in size. </span></li>
<li><span style="font-family: inherit;">The resulting dough was enough for 3 pizzas
with a diameter of 30 cm with a thin base.</span></li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25EwhQwIYdELpXz0SAU9LaSRpz5EMC88BCDrwZeygifastmzVBLdZxiyUCdI1VfYvRbPmy0bO5YQtIB_NblR38H25npemrHTiv5TkFdg2BjRz3V7lqln0DuQLJ9w1G6vCfEtgK63IDks/s1600/collage+pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25EwhQwIYdELpXz0SAU9LaSRpz5EMC88BCDrwZeygifastmzVBLdZxiyUCdI1VfYvRbPmy0bO5YQtIB_NblR38H25npemrHTiv5TkFdg2BjRz3V7lqln0DuQLJ9w1G6vCfEtgK63IDks/s1600/collage+pizza+1.jpg" height="448" width="640" /></span></a></div>
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<div style="text-align: center;">
<span style="font-family: inherit;"><span style="line-height: 115%;"><b>The
1<sup>st</sup> one was with: </b></span><b style="line-height: 115%;">pancetta, salami, zucchini, broccoli, as seen above. The pancetta was amazing especially when we curled it on the dough and it became just a bit crispy. The broccoli alongside the zucchini made this pizza so special that it was Mrs. G's favourite. Plus, it is healthier than most. I have to mention the broccoli stays just a bit crunchy and that is perfect and you have to use fresh broccoli, as the frozen one might leave some water and make the pizza more runny. </b></span></div>
<span style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="line-height: 115%;">Mean
while, prepare your ingredients for the pizzas. </span>For all 3 pizzas we used some fresh Mozzarella that we crumbled on top. Also, I started by massaging the rolled pizza dough with a
very small amount of olive oil (just enough to give it some shine) and
relatively thick tomato paste (also used some of the home made paste that we
made for<a href="http://youvegotmeal.blogspot.ro/2014/01/cod-couscous-and-zucchini-youve-got-meal.html" target="_blank"> this recipe</a>). The cooking time in a hot oven (200 Celsius) was around
10-11 minutes. As another advice from our pizza adventure be careful with the Gorgonzola – don’t use too much and place it near the center of the dough as it
tends to melt a lot and get runny. The same rule applies only partially for the
fresh mozzarella as it tends to hold its own better, but, again, don’t overdo
it, especially near the edges.<span style="line-height: 115%;"> </span></span><br />
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<span style="font-family: inherit;"><br /></span>
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<div style="text-align: center;">
<span style="line-height: 115%;"><b><span style="font-family: inherit;">The
2<sup>nd</sup> one: salami, Gorgonzola, zucchini, mushrooms, onion, as seen above. This one had a classic taste, a nice tangy hint from the Gorgonzola and you can't possible not love mushroom and onion together on a pizza. </span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5v9qqtyOFD6BvuRZnA7QBo_N1dCFY17EocTM8BfSNult-QuCab05U9K-ZPUlwVRBauldUj7E6Z83nUE1iUbIkPN69DcDiCnjBYFfuuf91dPvuS0Tq1Lq5-4QRfM0Ku4TqUGoWRa5xVmU/s1600/collage+pizza+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5v9qqtyOFD6BvuRZnA7QBo_N1dCFY17EocTM8BfSNult-QuCab05U9K-ZPUlwVRBauldUj7E6Z83nUE1iUbIkPN69DcDiCnjBYFfuuf91dPvuS0Tq1Lq5-4QRfM0Ku4TqUGoWRa5xVmU/s1600/collage+pizza+8.jpg" height="384" width="640" /></span></a></div>
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<div style="text-align: center;">
<span style="line-height: 115%;"><b><span style="font-family: inherit;">The
3<sup>rd</sup> one: pancetta, broccoli, zucchini, olives, onions and artichoke hearts, as seen above. Basically the one where I went all out, a true veggie delight on a pancetta bed and topped with cheesy, Mozzarella goodness. </span></b></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: inherit;">Super
easy, super fast, super fun and super delicious food. And the next time you
start taking a look at those menus from your neighborhood pizza place keep in
mind that you can take them out of business any time with this kind of tiny
effort. Ok, might sound worse than it actually is, a slight exaggeration there,
but you get the idea.</span></span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy,</span><br />
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<span style="font-family: inherit;"><br /></span>You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-24389381072401602282014-02-03T07:33:00.000+02:002014-02-03T07:33:21.061+02:00Chicken and Gorgonzola Roulade | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicn4MMhhdvSwcbLeFtGq1iKd9F91wfpCBFcjDWPczqO6EVmwbO7D57aAwUgX5R2XdQN0Xy8E_9P4_7e52MAy4eTlR4nj4V3Gae_jH-OepFCMSzTco_RBuYk19UuWj1BE0hGFNWsa3uRU8/s1600/chicken+roulade+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicn4MMhhdvSwcbLeFtGq1iKd9F91wfpCBFcjDWPczqO6EVmwbO7D57aAwUgX5R2XdQN0Xy8E_9P4_7e52MAy4eTlR4nj4V3Gae_jH-OepFCMSzTco_RBuYk19UuWj1BE0hGFNWsa3uRU8/s1600/chicken+roulade+4.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit; line-height: 115%;">For
some strange reason, people tend to appreciate meat roulades at a dinner table.
Apparently, there seems to be some sort of fear of making such a dish or trying
it. I remember my mom cooking meat rolls only a couple of times and on special
occasions. And I remember my dad saying we have to say it was good. Don’t know
why he said that, the dish was great. Is that ok, Dad? You’re now safe if
she reads this post.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For me, making a roulade is a more interesting way of using
a rather dull meat like chicken breast. Combine that with a couple of savory
ingredients like Gorgonzola cheese, artichokes, cipolline borettane and the
all-mighty bacon and you can elevate the pour poultry piece. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQUlEc9c5_SxpydjzbQwdhIk8OThpj7ZT-Y-O_KDSFKRYl8m91B4qPKM2-WmaP-dfcDb4CVto2XzcqKyzab-QLLOgvLNBtJGy_FNebhgbJI1s4bftbO3RL1ETSXuZUVptwwOxHpyAaX0/s1600/chicken+roulade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQUlEc9c5_SxpydjzbQwdhIk8OThpj7ZT-Y-O_KDSFKRYl8m91B4qPKM2-WmaP-dfcDb4CVto2XzcqKyzab-QLLOgvLNBtJGy_FNebhgbJI1s4bftbO3RL1ETSXuZUVptwwOxHpyAaX0/s1600/chicken+roulade.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit; text-align: start;">Let’s talk ingredients: </span></div>
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</div>
<ul>
<li style="text-align: justify;"><span style="font-family: inherit; text-align: start;">a couple of pieces of chicken breast meat, </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; text-align: start;">sweet gorgonzola, </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; text-align: start;">artichoke hearts, </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; text-align: start;">cipolline borettane (you can caramelize some baby onions if you don’t have them around), </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; text-align: start;">thin bacon strips for covering the rolls, </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; text-align: start;">salt, pepper, chili flakes. </span></li>
</ul>
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<div class="MsoNormal">
<span style="font-family: inherit;">You can use a whole breast, but be careful how you cut it.
The idea is to get a couple of pieces of meat that you can tenderize with a
meat hammer (or a rolling pin) and bring to a shape works for the roulade. We
got 4 “sheets” of chicken meat from 1 breast, enough for some medium rolls.</span></div>
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<span style="font-family: inherit;">Place the flattened meat on the work surface and season it
with salt, pepper and chili flakes on the inside. Put a small amount of cheese
in the center and a couple of artichoke hearts and roll the meat. Don’t overdo
it with the cheese, too much of it will melt and burn in the pan/oven. </span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Use the bacon strips to cover the rolls, make sure they’re nice and covered all over the place - it will help you keep the cheese in and not burn. We also made a roll using the same amount of cheese and some cipolline borettane instead of the artichokes – asparagus will also work really nice. Cook the roulade in the hot pan, medium high heat, in a couple of tbs. of olive oil, for 2-3 minutes, then straight in the preheated oven,190 Celsius for 15-20 minutes.</span><br />
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<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">As a side dish, we tried to mix things up with some
Jerusalem artichokes. So, we got a couple of nice potatoes, pop them in the
oven to bake, alongside some Jerusalem artichokes and garlic, none of those
peeled, only cleaned. After the potatoes are done, remove 1 quarter of the spud
and use a spoon to remove the inside of the remaining potato. Use a knife or a
spoon to remove the Jerusalem artichoke’s white insides, and mix that well with
some Gorgonzola, salt, pepper and the potato you pulled out. Use the mixture to
fill in the spud, sprinkle some hot paprika on top. Serve the potato with the
chicken and some valerian salad sprinkled with some lemon juice and olive
juice. As an added bonus, grab a chilled bottle of Sauvignon Blanc and enjoy a
light, simple dinner.</span></div>
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigvl1qnXlK778GlnY-yc1uuFGKm_0TCKOJT44TGque2OiM_ifJ7l1wg7mxoWiqRUTuCTCRS1cvfCPkLSpzSuwsyYfVE_s4FWsyA5xObAguxi8zNjjhgVVOYFf42axX-xt2135jOVjVq4/s1600/chiecken+roulade+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigvl1qnXlK778GlnY-yc1uuFGKm_0TCKOJT44TGque2OiM_ifJ7l1wg7mxoWiqRUTuCTCRS1cvfCPkLSpzSuwsyYfVE_s4FWsyA5xObAguxi8zNjjhgVVOYFf42axX-xt2135jOVjVq4/s1600/chiecken+roulade+3.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Enjoy,</span><br />
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-13519592236627174702014-01-29T18:25:00.001+02:002014-01-29T18:25:15.013+02:00Cauliflower with Jerusalem Artichoke Puree and Pickled Okra | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF-0tKpkB95drT7DTq6y-YWkT4GNauiUdYaZCQ2f9Z94_LZ_olW16aaBFARoFKje0vz0drKf9iyJsAtb-wpuUxp0CEoRFb5I-qrYBhCNQ0xQkhQOHJh3kRIAfQn5oinXwxnh9iFpZ0Xk/s1600/cauliflower+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF-0tKpkB95drT7DTq6y-YWkT4GNauiUdYaZCQ2f9Z94_LZ_olW16aaBFARoFKje0vz0drKf9iyJsAtb-wpuUxp0CEoRFb5I-qrYBhCNQ0xQkhQOHJh3kRIAfQn5oinXwxnh9iFpZ0Xk/s1600/cauliflower+5.jpg" height="480" width="640" /></a></div>
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<span style="text-align: start;">Vegetarians out there, rejoice! You might make a meat free man out of me yet, but you still have a long way to go regarding dairy. This vegetarian combo was both light and fulfilling, which I can’t say about a lot of meatless meals I had. You can make this recipe vegan all the way, but removing butter from the puree wasn’t really an option for me.</span></div>
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You’re going to need: </div>
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</div>
<ul>
<li>1 small cauliflower, broken into small florets, </li>
<li>cumin seeds, </li>
<li>chick peas, </li>
<li>parsley, </li>
<li>olive oil, </li>
<li>equal quantities of Jerusalem artichoke and potatoes (about 350 grams each), </li>
<li>butter, </li>
<li>salt, pepper</li>
<li>(optional) goat cheese.</li>
</ul>
<br />
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<ol>
<li>Mix the cauliflower florets with the cumin seeds, salt, pepper and olive oil and cook in the medium hot oven for 20 minutes. </li>
<li>Add in a handful of chickpeas from a can and cook for another 5 minutes, just enough to heat through – careful here, the more you let the beans in, the drier they will get. </li>
<li>Put the cauliflower and chickpeas on a plate and sprinkle goat cheese and chopped parsley on top.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi06gs_iaaPta1UDKAWqHuIo09qcHc6rgcScHQINRI7HFOE7pU5KPLSa7Z4oP1HoC4x4t_LtUCWmgup3QYShhMMRxBSjt4G1hQaXAVAcyu_JFYtgIzBvr7tEg0jf_JB5gWPWRqDxyotts/s1600/Jerusalem+artichoke+mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi06gs_iaaPta1UDKAWqHuIo09qcHc6rgcScHQINRI7HFOE7pU5KPLSa7Z4oP1HoC4x4t_LtUCWmgup3QYShhMMRxBSjt4G1hQaXAVAcyu_JFYtgIzBvr7tEg0jf_JB5gWPWRqDxyotts/s1600/Jerusalem+artichoke+mash.jpg" height="480" width="640" /></a></div>
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<ol>
<li>For the puree, clean/peel the Jerusalem artichokes and potatoes and boil them in some salted water. </li>
<li>When boiled through, remove the water, add some more salt, a dash of pepper and about 50-75 grams of butter. </li>
<li>Use a fork or a masher to make your mash – or a food processor. </li>
</ol>
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<br />
What can I say about the pickled okra, except the fact is awesome and it goes really well with the vegetarian feel of the whole dish. What’s not to love: okra pickled in apple vinegar with sugar, celery, bay leaves and lots of chili and just a hint of garlic.<br />
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Enjoy,<br />
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</div>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-45630640212443559802014-01-26T21:17:00.000+02:002014-01-26T21:17:58.459+02:00Cod, Couscous and Zucchini | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
Let me assure you right from the beginning that there is
more to this dish than an enumeration of the ingredients listed above. The fish
works great with the fluffy, flavored couscous, the mellow zucchinis elevate
the combo and a harissa-yoghurt sauce brings everything together. </div>
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<br /></div>
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So let’s talk
ingredients: </div>
<div class="MsoNormal">
</div>
<ul>
<li>a couple pieces of cod (we used some frozen ones), </li>
<li>about 150 grams
of couscous, </li>
<li>sun dried tomatoes, </li>
<li>spring
onions, </li>
<li>2-3 garlic cloves, </li>
<li>2 medium zucchinis, </li>
<li>1 lemon, </li>
<li>Greek yogurt,</li>
<li>Harissa sauce.</li>
</ul>
<br />
<br />
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<ol>
<li>Start of by cooking the zucchini: cut them in medium sized
chunks, give them a good splash of olive oil, a pinch of salt and pepper and
place them in an oven proof pan, with 2 halves of a lemon. Cook in the
preheated oven, medium-high heat for around 20 minutes. Taste from time to
time, just to make sure you don’t overcook the vegetables.</li>
<li>Next, the couscous. I think that the only thing simpler than
cooking couscous is eating cereals for breakfast. Put the couscous in a bowl,
pour hot water over it until in covers it for about 1 cm. Use some cling film
to cover the bowl and wait until all the liquid is absorbed. Use a fork to
fluff the couscous. Mix in some finely chopped sun dried tomatoes with a couple
tbs. of their oil, crushed garlic and spring onions.</li>
<li>You can cook the cod any way you feel like it: grilled,
seared, in the oven. We rolled the cod pieces in some cornmeal crust and then we
fried the fish in some olive oil until it got a beautiful golden crust.</li>
<li>Plate everything, including a healthy amount of yoghurt and Harissa sauce
next to the fish and veggies. Grab your favorite salad mix (indulge yourself
with that little cheat) and place a nice hand of the crunchy leaves, sprinkle a
splash of the baked lemon juice on top. Be careful though, the juice gets a
fair amount of bitterness from the zest when cooked, so it may be a little bit
overwhelming. </li>
</ol>
<br />
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Trust, you can’t go wrong with this combo, it has everything
you need – fish, veggies, couscous and a hell of a kick from the baked lemon juice.
You can choose to replace the fish with another type, fresh herring or
mackerel. Also, if you can’t get Harrisa sauce, just make your own, boil down
some passata juice mixed with tomato concentrate, hot pepper jam, cumin, all
spice, sugar, a touch of rose water and saffron. Or whatever condiments you feel like having in your sauce
– it’s just that easy.</div>
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</div>
<br />
Enjoy,<br />
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<br />You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-43333664012873201822014-01-23T21:02:00.001+02:002014-01-30T13:31:18.788+02:00Pink Grapefruit Pancakes | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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Weekend breakfast is probably my favorite meal of the week. I wouldn't actually call breakfast what we have during the week ( a fruit, a yogurt or a healthy juice to name the best choices) so, for me, having a nice breakfast with hubby during the weekends it feels like a special occasion. I LOVE my eggs and bacon or any other egg breakfast for that matter, but I also appreciate a sweet meal from time to time.</div>
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Am I the only one that finds making pancakes so relaxing?<br />
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This last weekend I woke up with one thought in my mind: I have to make a breakfast that included some fruit and I want pancakes. The only fruit we had were pink grapefruits. I love <a href="http://youvegotmeal.blogspot.ro/2013/03/the-best-buttermilk-pancakes.html" target="_blank">the recipe for buttermilk pancakes</a>, but I only had some Greek yogurt, so I decided to try a version with grapefruit juice and Greek yogurt.<br />
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I used:<br />
<br />
<ul>
<li>3/4 to 1 cup flour</li>
<li>1 tbsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/4 cup brown sugar</li>
<li>1/2 cup grapefruit juice</li>
<li>1 egg</li>
<li>150 ml Greek yogurt (5 oz)</li>
<li>1 drop red food coloring (optional)</li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBAwwVykunCzGLfuH4MMVh8z66w-gufBiGj1z2lBjT4eruRTCb2MhSX36qOBLQQN4ukjkfrtUKHmq6y3PLFDC0HYIY0G8Zm2syXWlHGHLgDbGAtUMd2N12VYpYkYSZk1PTuqkxA5Pa7o/s1600/pancake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKBAwwVykunCzGLfuH4MMVh8z66w-gufBiGj1z2lBjT4eruRTCb2MhSX36qOBLQQN4ukjkfrtUKHmq6y3PLFDC0HYIY0G8Zm2syXWlHGHLgDbGAtUMd2N12VYpYkYSZk1PTuqkxA5Pa7o/s1600/pancake+2.jpg" height="480" width="640" /></a></div>
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<div>
Making the batter:</div>
<div>
<ol>
<li>Stir the yogurt just for a bit to make it creamier.</li>
<li>Pour the egg on top of the Greek yogurt and mix well, until the egg is beaten and perfectly incorporated into the yogurt.</li>
<li>In the same bowl, add the grapefruit juice and mix.</li>
<li>At this point you can add the dry ingredients one at a time and you can even use a hand mixer to get the job done faster.</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvLCNosvMvpc4RlDqTMM-z5xnzOa9lhRQWuO9w-eFo9PGdkih0SiDR3KkqflMW6RFejh_P-Uu73XvIkiCeBHO55xGjFSTJWc3okPdO64I3o793jL7MQC765_bQiElisiTPvT55Z1dKnU/s1600/pancake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvLCNosvMvpc4RlDqTMM-z5xnzOa9lhRQWuO9w-eFo9PGdkih0SiDR3KkqflMW6RFejh_P-Uu73XvIkiCeBHO55xGjFSTJWc3okPdO64I3o793jL7MQC765_bQiElisiTPvT55Z1dKnU/s1600/pancake+5.jpg" height="480" width="640" /></a></div>
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Method:<br />
<div>
<ol>
<li>Cut some tiny pieces of grapefruit and put aside.</li>
<li>Brush a skillet with oil / spray it with cooking spray and when the oil is heated pour with a small ladle the batter to form one pancake at a time.</li>
<li>Add some pieces of grapefruit on top of the pancakes before turning it on the other side.</li>
<li>Serve with powder sugar for a nice twist.</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbM7exdoATrKsC9QGsZ9ZbrNR5bYewktiEh1TN2_IVs3zBWFzYkhzP20VdRkBTM2VNaMtGVwK-3wz_S89XlC3vpI4d50wUVbN2bsdoRQKcwIsbXrQ2-e0be0CQmmZcCc3sQZ4-CVEhw4/s1600/pancakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbM7exdoATrKsC9QGsZ9ZbrNR5bYewktiEh1TN2_IVs3zBWFzYkhzP20VdRkBTM2VNaMtGVwK-3wz_S89XlC3vpI4d50wUVbN2bsdoRQKcwIsbXrQ2-e0be0CQmmZcCc3sQZ4-CVEhw4/s1600/pancakes+3.jpg" height="480" width="640" /></a></div>
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Enjoy,<br />
<div>
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-20612306657938781942014-01-21T20:18:00.001+02:002014-01-21T20:22:29.889+02:00Oven Roasted Carp and Peas | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit; line-height: 115%;">Big
shocker right in the title, Internet – you can actually eat carp and it’s
delicious. I’ve seen a lot of people who consider carp kind of a second-hand
fish and don’t really consider it worthy for their kitchen. I can assure you
that that is not the case. Fresh, river caught carp can be a knock-out at a
table (in the good sense of the way) and it can hold its own against more
popular fresh water fish like trout. The thing to remember here is that the
bigger the carp is, the fattier it will be, so make sure to pick your fish
accordingly. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__N4ygtX0YbCg5MoMkrPzzpsWh7ZtadBW_lBxxGA-DsjYauKz_mnOvaGOcAjMJ3w9XYU-OzCFY7Lro4N-1opf4cCdPvvEoflhB79gCNVsBnYIYN41Io5rxkPEPRheQuBercJ00QnDarE/s1600/carp+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__N4ygtX0YbCg5MoMkrPzzpsWh7ZtadBW_lBxxGA-DsjYauKz_mnOvaGOcAjMJ3w9XYU-OzCFY7Lro4N-1opf4cCdPvvEoflhB79gCNVsBnYIYN41Io5rxkPEPRheQuBercJ00QnDarE/s1600/carp+1.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit; line-height: 115%;">So,
if you’re going for a nice oven roasted
filet, pick a leaner cut. But, let’s say, for a fisherman’s sour soup
(yum, it makes my mouth watery just by typing it) or for grilling on a coal
barbecue you can get a fattier piece (there is such a thing called carp belly
and it’s great for this last category, with some grilled vegetables and some
thyme flavored light brine). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8VU5WilUpJDNETzWG6yZr9ipHdLTH5V4yOaU1XQmzLA5v_fOi4e6D4j8Dm_hzrm413Vfe0n39680dwYxC5uFL8Z53mh06om4gPXaDCMlG8dxqDIXPZ2ZjYLQDACjSvS2frKJnqeDUYg/s1600/carp+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8VU5WilUpJDNETzWG6yZr9ipHdLTH5V4yOaU1XQmzLA5v_fOi4e6D4j8Dm_hzrm413Vfe0n39680dwYxC5uFL8Z53mh06om4gPXaDCMlG8dxqDIXPZ2ZjYLQDACjSvS2frKJnqeDUYg/s1600/carp+2.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit; line-height: 115%;">So
let me take you through this recipe that literally takes to cook 15 minutes.
You’re going to need a lean filet of
carp (about 200 grams per person), some fresh thyme leaves, a can of peas, some
garlic cloves, salt, pepper and olive oil. </span></div>
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<ul>
<li><span style="font-family: inherit; line-height: 115%;">Simply rub salt, pepper on the fish
and sprinkle with the thyme leaves and olive oil. </span></li>
<li><span style="font-family: inherit; line-height: 115%;">Place the carp on an oven proof
rack, pop a tray under it so any juices won’t trickle directly on the oven. </span></li>
<li><span style="font-family: inherit; line-height: 115%;">Cook the fish on high heat for 13-15 minutes. In the last minute, heat up some
olive oil in a pan, cook a couple of whole garlic cloves for 30 seconds, then
give the drained peas the same amount of time to heat through, then add some
salt and pepper. </span></li>
</ul>
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<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Plate the carp with the peas and sprinkle some lemon juice
on top and you’re done. Nothing fancy, nothing elaborate, everything is done in
15 minutes. If you’re looking to try some carp, don’t overdo it in your first
recipe, try something simple, with only a couple of flavors, that can give you
an idea of the taste of the fish and I’m sure you’re going to be back at your
fishmonger for more carp.</span></div>
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<span style="font-family: inherit;">Enjoy,</span></div>
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<br />You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-81033093440596932662014-01-18T16:58:00.000+02:002014-01-18T16:58:06.310+02:00Turkey Meatballs | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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We stopped at this recipe one of these day just before our cooking inspiration was close to zero. You know those days when you have no special cravings, no idea what to cook and you just stare at your fridge and freezer, but no option satisfies you.<br />
<br />
We got lucky when we spotted a large piece of turkey breast in the freezer. Turkey meat is a nice and lean meat that is very versatile. If you find the meat dull and you have a bigger piece it is a great idea to grind it or part of it for meatballs or burgers to get a great flavor. It is easier to add the flavor you want in meatballs or burgers.<br />
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That being said, we used about 600 grams of ground turkey and made some nice meatballs and served them with mashed sweet potatoes and some pickled cauliflower.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAtLCJ7mGDtEzMujB7pXSwGipHK58Jzw9O6vPZjKcf7RUnzbMvMZfWRDZhI67gIwZoT1EjxfPxiGwsAFJ0OtI0cIIBmnhz80rz5qa-pWtdmKIOOYa5TKjj-LWutw4sHi6Wi6CQsDuyZE/s1600/meatballs+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAtLCJ7mGDtEzMujB7pXSwGipHK58Jzw9O6vPZjKcf7RUnzbMvMZfWRDZhI67gIwZoT1EjxfPxiGwsAFJ0OtI0cIIBmnhz80rz5qa-pWtdmKIOOYa5TKjj-LWutw4sHi6Wi6CQsDuyZE/s1600/meatballs+3.jpg" height="480" width="640" /></a></div>
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You will need:<br />
<br />
<ul>
<li>600 g ground turkey</li>
<li>1 small onion, finely chopped or grated</li>
<li>2 carrots, grated</li>
<li>2 eggs</li>
<li>2 garlic cloves, crushed</li>
<li>3/4 cup breadcrumbs</li>
<li>1 tbs salt</li>
<li>1 tsp pepper</li>
<li>1 tsp paprika</li>
<li>1/2 handful chopped fresh parsley</li>
</ul>
<div>
For the mashed sweet potatoes:</div>
<div>
<ul>
<li>1 large sweet potato</li>
<li>2 medium potatoes (basically you need to have a 50/50 ratio of potatoes and sweet potatoes)</li>
<li>1 tsp salt</li>
<li>1 tsp pepper</li>
<li>50 g butter</li>
<li>1/2 tsp grated fresh ginger</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1kJKG_egjJx9n0Aj1c0paUB-tEBiHn_lLvR4jMoEswJTcrlGVjIxVV6l2FN_Aaa-1KLvuy1J47jg71wssEhkIP2IljJ9rTEdQB6-SfN51yD8v14TyXdul5raT1YHAQZmGU9rXitdNbc/s1600/meatballs+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1kJKG_egjJx9n0Aj1c0paUB-tEBiHn_lLvR4jMoEswJTcrlGVjIxVV6l2FN_Aaa-1KLvuy1J47jg71wssEhkIP2IljJ9rTEdQB6-SfN51yD8v14TyXdul5raT1YHAQZmGU9rXitdNbc/s1600/meatballs+5.jpg" height="480" width="640" /></a></div>
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<ol>
<li><span style="text-align: center;">Mix all the meatball ingredients in a large bowl and form balls from about 1 tbsp of composition.</span></li>
<li>Heat 2-3 tbsp olive oil in a skillet and fry the meatballs on all sides, about 7 minutes , until brown.</li>
<li>You can take them out on a paper towel to remove excess oil.</li>
<li>For the mash, boil the potatoes, mash them, add the butter, ginger and the seasoning and mix well.</li>
</ol>
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Enjoy,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" /></span></a></div>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-4904258210598669692014-01-15T21:13:00.000+02:002014-01-15T21:13:19.639+02:00Tuna and Chili Pasta | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<b>No Heat Pasta Sauce * Simple Pasta * Tuna Pasta</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HgdiRsrxrsxteKgyQuv5ekh0RLUEZ0ctIY1-BbpJvFDzCql32Suy8poG23aZdvewItDUpnhWrkJdXoqDA6WnpHF0vVDGNuQ-r6bS8EXjgo1JMqH1z8wsRY_pHG0sM-oUWNfN8FmihoM/s1600/tuna+pasta+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HgdiRsrxrsxteKgyQuv5ekh0RLUEZ0ctIY1-BbpJvFDzCql32Suy8poG23aZdvewItDUpnhWrkJdXoqDA6WnpHF0vVDGNuQ-r6bS8EXjgo1JMqH1z8wsRY_pHG0sM-oUWNfN8FmihoM/s640/tuna+pasta+4.jpg" width="640" /></a></div>
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This is probably one of the simplest recipe on our blog and it is a great way to use an ordinary can of tuna. Pasta dishes are usually great fast solutions for weekday dinners or home made lunches in a hurry. This one is even more convenient because it only takes as much time as the pasta needs to boil and actually the skill to boil water is the only one required. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHY9xU0-g1zk53fLFF32REgmn_uTnDbhbCdpWw0Ws9lJEiBzr0aJnWEw8E_hstnRceA9PUWQoneVPH1gcBW8DdJkgPaENiceWzMLqHPEEAPyW7MQ1ECfXoSvXPx9XMiGohLTlZpFFjstg/s1600/tuna+pasta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHY9xU0-g1zk53fLFF32REgmn_uTnDbhbCdpWw0Ws9lJEiBzr0aJnWEw8E_hstnRceA9PUWQoneVPH1gcBW8DdJkgPaENiceWzMLqHPEEAPyW7MQ1ECfXoSvXPx9XMiGohLTlZpFFjstg/s640/tuna+pasta+1.jpg" width="640" /></a></div>
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The final taste is quite complex, rich from the tuna, balanced by the lemon, the parsley give it the freshness and the chili just the kick it needed. The only tip I would give, especially since the dish is really affordable, is to use a nice quality tuna flakes can, being the main ingredient it really makes the difference.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSR6p-NrI0YvDQGEcJ4CgwlL8o1FyazBR1yTM_GnwdXnhXuT4pGJYTf4ZRBos-oQkwoFsaPa9yKSi4Av4DM-xWjsAsnMcSN7a5sIWymvogg0Ty7G5D8c_97yE5_1FoNjXHLxKQSR2zJ0/s1600/tuna+pasta+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSR6p-NrI0YvDQGEcJ4CgwlL8o1FyazBR1yTM_GnwdXnhXuT4pGJYTf4ZRBos-oQkwoFsaPa9yKSi4Av4DM-xWjsAsnMcSN7a5sIWymvogg0Ty7G5D8c_97yE5_1FoNjXHLxKQSR2zJ0/s640/tuna+pasta+6.jpg" width="640" /></a></div>
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Ingredients:</div>
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</div>
<ul>
<li>250 g store-bought spaghetti</li>
<li>1 185 g tuna can </li>
<li>1 small red onion (or half of a big one)</li>
<li>1 hot pepper ( 1 used 3 tiny chilies)</li>
<li>2 garlic cloves</li>
<li>1 tbsp capers, drained</li>
<li>1/2 handful of parsley</li>
<li>2 tbsp oil</li>
<li>2 tbsp lemon juice</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmr1j_kWypUUTEF1hZ9VxbLvSyilb40INDscbVmsoxcWQi_LxjrApsdfXGjGiT6kJVKvfm1DxX3MlWu1WtrSgeF1yCI06Ink9J0dVLgB0SglQcSoSXRezENqzYW8oqvb_N4TAt9o8QgTk/s1600/tuna+pasta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmr1j_kWypUUTEF1hZ9VxbLvSyilb40INDscbVmsoxcWQi_LxjrApsdfXGjGiT6kJVKvfm1DxX3MlWu1WtrSgeF1yCI06Ink9J0dVLgB0SglQcSoSXRezENqzYW8oqvb_N4TAt9o8QgTk/s640/tuna+pasta+3.jpg" width="640" /></a></div>
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<ol>
<li>Pour the pasta in boiling water with salt and a drizzle of olive oil (for extra shine).</li>
<li>Cook the pasta according to the package instructions. For our spaghetti we boiled them for 7 minutes.</li>
<li>While the spaghetti are boiling, finely chop the onion, the chili and the parsley.</li>
<li>Crush the garlic and drain the capers.</li>
<li>Add all the ingredients in a big bowl.</li>
<li>Add the canned tuna.</li>
<li>Mix the lemon juice with the olive oil and pour the resulting sauce over the ingredients.</li>
<li>Toss everything until it is well combined.</li>
<li>Drain the pasta, add them to the sauce and mix well.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSHpgtHLkffTlOBHtsB7taxK9JupqddhTkK_HPL0cOuhG3vnM2nkpN90ny4MlsCkIY69xquQ_dJMG6-lKz34bcd9ivHDW1j1-HOpBnUpT2myhpPGhRsQVUfE6PpsiesSMdlzCQ4VOp8A/s1600/tuna+pasta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHSHpgtHLkffTlOBHtsB7taxK9JupqddhTkK_HPL0cOuhG3vnM2nkpN90ny4MlsCkIY69xquQ_dJMG6-lKz34bcd9ivHDW1j1-HOpBnUpT2myhpPGhRsQVUfE6PpsiesSMdlzCQ4VOp8A/s640/tuna+pasta+2.jpg" width="640" /></a></div>
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It is barely cooking, but the result is really delicious and comforting it is it worth saving the recipe for hard times, lazy nights, pasta craving or any other culinary emergencies.</div>
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I hope you try.</div>
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Enjoy,
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMD5ohJppZer_Z_FH2FWraRvAGfHgoCnKNbwj4YSiIW_FVQLg8F6bnaXZwA7hP4FCTDEltgBpIts_JfEfRqR7fvkzlSSfTINTI2fN-DFNB_ipmePC6T8LJpoZH7FXuzaC7KdbJteYh36U/s1600/mrs.png" /></span></a></div>
You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-48763955381591194322014-01-12T15:02:00.002+02:002014-01-12T15:02:21.808+02:00Sun-dried Tomato and Artichoke Bruschetta | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsV6ecNxLIod9YTyU_Mu0bnbPLWS42wf0P9V75yV632hyphenhyphenGqpxIXM64M5MzUKxKUAcLQpm-88E4gVcbiW6WXnqqpARImuzYVo6avyd_-BiliCeEAPZX6uW7stFUdvNyodEQNSKtLYTuF4/s1600/artichoke+bruschetta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsV6ecNxLIod9YTyU_Mu0bnbPLWS42wf0P9V75yV632hyphenhyphenGqpxIXM64M5MzUKxKUAcLQpm-88E4gVcbiW6WXnqqpARImuzYVo6avyd_-BiliCeEAPZX6uW7stFUdvNyodEQNSKtLYTuF4/s1600/artichoke+bruschetta+2.jpg" height="640" width="480" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: inherit;">One
of the most important things that you’ll ever hear from any professional chef
is to be organized in your kitchen. Manage your ingredients, keep things tidy,
plan your cooking and so on and so forth. We are not professional chefs in the
You’ve Got Meal kitchen, but this whole organizing your meals makes perfect
sense it you’re a bruschetta fanatic like we are. </span></span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMHcnLXg49q8aPXEK4hOFB2mNlNg0SZ9TQ0n9lfdKd2swNAGDAinQewWVQDAfIbZUbUG3bWHHoenDIijfLtlGga8f7Ujvo4FoOavmOMwEqSGjiinmgANbO8qqkH5rlIaXwAkPt-LsvUk/s1600/artichoke+bruschetta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMHcnLXg49q8aPXEK4hOFB2mNlNg0SZ9TQ0n9lfdKd2swNAGDAinQewWVQDAfIbZUbUG3bWHHoenDIijfLtlGga8f7Ujvo4FoOavmOMwEqSGjiinmgANbO8qqkH5rlIaXwAkPt-LsvUk/s1600/artichoke+bruschetta+3.jpg" height="480" width="640" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">We
always have at hand in the pantry some sun-dried tomatoes, artichokes,
parmesan, capers, anchovies, cipolline borettane, olive oil, olives, etc. Of
course most of the times we don’t have the whole list, but you can cook some
darn right delicious treats with only a couple. And so it just happens that we
only had some tomatoes and artichokes on hand the other day. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8YPQAXEkBFCCsBN5HlPNKTQtVs7H5Uz_FpGOcXhuySmflT_X7lWppTlRLwzjz-DztEEh0rCpuTHGgZYg5PmGXXbgZIaDAwmADb1u1i2xhWPfnA6rFlWxAMttDruH8wzurJ6o40f3z8s/s1600/artichoke+bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8YPQAXEkBFCCsBN5HlPNKTQtVs7H5Uz_FpGOcXhuySmflT_X7lWppTlRLwzjz-DztEEh0rCpuTHGgZYg5PmGXXbgZIaDAwmADb1u1i2xhWPfnA6rFlWxAMttDruH8wzurJ6o40f3z8s/s1600/artichoke+bruschetta.jpg" height="480" width="640" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">Making
the bruschetta is mega easy, start of by cutting some slices of bread
(baguette), not too thick. When we use sun-dried tomatoes we tend not to use
olive oil, just because the tomatoes are kept in a flavored oil, same thing for
the artichoke hearts.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uqubRfS-Bfy4KXSsAdZAm49QOGUJOMwVx3Lk_v2d2PO0IYEncQAnKew-W9eMPocM41GgqX7F_I8hceh-t2me5gHVT68U8WBVh95_JvxOPHLTdyncHeCWLmpgVxSe6L8renYBpsrCHv4/s1600/artichoke+bruschetta+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uqubRfS-Bfy4KXSsAdZAm49QOGUJOMwVx3Lk_v2d2PO0IYEncQAnKew-W9eMPocM41GgqX7F_I8hceh-t2me5gHVT68U8WBVh95_JvxOPHLTdyncHeCWLmpgVxSe6L8renYBpsrCHv4/s1600/artichoke+bruschetta+9.jpg" height="480" width="640" /></span></a></div>
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<li><span style="font-family: inherit;">Place a piece of tomato, topped with an artichoke heart –
you can choose to cut that if you find it too big. </span></li>
<li><span style="font-family: inherit;">Next, place one or two fresh
leaves of basil and sprinkle with some grated parmesan. No salt, there’s plenty
of that in the vegetables and cheese, maybe a dash of pepper. </span></li>
<li><span style="font-family: inherit;">Cook the
bruschetta in the oven for 7-10 minutes and serve warm. </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBfLwey7tXG1VRIlmS2YhoreyOznmON95HFQFBuh_j_FeBGzw_H5452nsDDMjSgFJM_ZvN-O1Fw5xKflif0hEjWgYpM8Tt4BztEVmS19cQh16KLVzxmHB7C98ClS4sXjIPurTcj9ADm4/s1600/artichoke+bruschetta+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBfLwey7tXG1VRIlmS2YhoreyOznmON95HFQFBuh_j_FeBGzw_H5452nsDDMjSgFJM_ZvN-O1Fw5xKflif0hEjWgYpM8Tt4BztEVmS19cQh16KLVzxmHB7C98ClS4sXjIPurTcj9ADm4/s1600/artichoke+bruschetta+5.jpg" height="480" width="640" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: inherit;">The
conclusion here keep your pantry stocked with at least a couple from those
ingredients, they will make a world of a difference when you have to whip
something up when you get a last minute visit or when you get the
munchies. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoVb76_MIxjQTGwV_nwhyphenhyphensiyJe32yy2nzWL_F-3OBagDgL23fzKPqtA0_1Qx6wiAUKqJOWjM7HrJM5T5hcgxqiMN-EzbhbY2cX3V4R_jesY4kZdK4xQ_UzJOGIM3e7hZ88Dm1hXqCe6A/s1600/artichoke+bruschetta+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoVb76_MIxjQTGwV_nwhyphenhyphensiyJe32yy2nzWL_F-3OBagDgL23fzKPqtA0_1Qx6wiAUKqJOWjM7HrJM5T5hcgxqiMN-EzbhbY2cX3V4R_jesY4kZdK4xQ_UzJOGIM3e7hZ88Dm1hXqCe6A/s1600/artichoke+bruschetta+6.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">One of the rules we do have about our bruschetta is to keep
it simple, not too many ingredients of spices. Keep in mind that just a couple
of flavors combined in the right way can do a lot better than trying to mix in
a ton tastes. So, go at it, try and mix
them and see which combo suits you better in a bruschetta, there’s no way
you’re not going to enjoy it.</span></div>
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<span style="font-family: inherit;"> Enjoy,</span><br />
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<br />You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com0tag:blogger.com,1999:blog-8048503765284283167.post-5520774394052749612014-01-10T13:30:00.001+02:002014-01-12T15:09:57.483+02:00Fresh Sardines with Chickpeas and Beets | You've Got Meal!<div class="separator" style="clear: both; text-align: center;">
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<b>Butterfly sardines roasted or grilled * Beets and carrots salad * Boiled chickpeas with yogurt-harissa sauce</b></div>
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<span style="font-family: inherit;">There are so many advantages to cooking fresh sardines that it’s hard for me to start talking about those wonderful fish. Sardines are super healthy, rich in good fats, super cheap and easy to find fresh everywhere. They’re like the fast food of the seas, except the part with the health benefits. I’ve seen a number of people who only ate canned sardines and that’s a pity, because they are missing out on something great.</span></div>
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<span style="font-family: inherit;">Cooking this tiny tasty treat is super easy and fast, it actually takes longer to clean and gut the sardines. For this recipe, we decided to “butterfly” the fish, it looks nice in the plate and cooks faster – even though this is not such a big issue when cooking sardines. In order to butterfly the sardine, cut off the head, clean the guts out, place the fish belly side up and use your thumb to press down, near the spine of the fish, length wise, up to the tail. Remove the spine carefully pulling it out from the meat. I’m not sure if my description helps, but give it a try, it’s actually a very simple and fun process. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdYf9B-403LvLgd4WJtGnEhQGOXX6rccLErhFuzNFcUwwzC2mTws71a53ilWLVK7jyHcFyJmRW6if53Tg6nvgEwEX9TStPXdROs9_1NGTLD4AimCcOloUIYX-PdytzKmSOjqTo-ezgr0/s1600/fish+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdYf9B-403LvLgd4WJtGnEhQGOXX6rccLErhFuzNFcUwwzC2mTws71a53ilWLVK7jyHcFyJmRW6if53Tg6nvgEwEX9TStPXdROs9_1NGTLD4AimCcOloUIYX-PdytzKmSOjqTo-ezgr0/s1600/fish+6.jpg" height="508" width="640" /></span></a></div>
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<span style="font-family: inherit;">Simply grill the seasoned meat or cook it in the oven – we went for the 2nd one, cooking the fish for 5 minutes at 180 Celsius. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV1v9EJRYYMfB8YlAmZOwDmUZ2TbAxQN1WLIMOQdPQboBwGTnUmtsmUArZhk01HDT783S2_xKb0OK6S738Q_75eVgYZBTVcO0yAZrAUAykBIfEnte-XJiH0QTTgLtX-waSD3IAkMrsTY/s1600/fish+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV1v9EJRYYMfB8YlAmZOwDmUZ2TbAxQN1WLIMOQdPQboBwGTnUmtsmUArZhk01HDT783S2_xKb0OK6S738Q_75eVgYZBTVcO0yAZrAUAykBIfEnte-XJiH0QTTgLtX-waSD3IAkMrsTY/s1600/fish+5.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">To accompany the fish, grab 200 grams of canned chickpeas (or boil your own) and mix them with a couple tbs. of Greek yoghurt and 1-2 tsp. of extra hot harissa sauce or another variety of a more dense spiced tomato sauce. Sprinkle some crushed (and optionally toasted cumin seeds on top).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMGo8BgQqrmThazpMUTtcqKEbRS95qfNh7fYRriclLHWL9ASPB_vznejqQW_w83LU-PF__mLhg3wVsraaRZ2-WIXe1p3aCJ-OtjGnEL5JWSxaeeGYmgxZ8QkYliGIf-1ffDusFTGx3MM/s1600/fish+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMGo8BgQqrmThazpMUTtcqKEbRS95qfNh7fYRriclLHWL9ASPB_vznejqQW_w83LU-PF__mLhg3wVsraaRZ2-WIXe1p3aCJ-OtjGnEL5JWSxaeeGYmgxZ8QkYliGIf-1ffDusFTGx3MM/s1600/fish+3.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">To add some crunch to the fish and vegetable, grate a small beet and 1 or 2 carrots, season with salt, pepper, olive oil (just a small dash), the juice of 1 lemon and a 4-5 finely chopped mint leaves for freshness. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOxbY2jpc0kya4ATZjBtIdxotKn2244bC3uTSZxaxT8wW_EIVTLcG7NWpKlEWQQskJkydo6Jd0M-ZHGfBt_S-cjpoOQBZ4HnRkgp2epXwg5iYCCWWDozR3T8XDcjbSqym-UaGl70qMyQ/s1600/fish+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOxbY2jpc0kya4ATZjBtIdxotKn2244bC3uTSZxaxT8wW_EIVTLcG7NWpKlEWQQskJkydo6Jd0M-ZHGfBt_S-cjpoOQBZ4HnRkgp2epXwg5iYCCWWDozR3T8XDcjbSqym-UaGl70qMyQ/s1600/fish+1.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">To keep in the healthy note of the whole dish, you can sprinkle some flax seeds in the beet salad- those tiny bastards are great for you, an amazing source of fatty acids.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pMj7mPtg4h-h30jdazenQ9-fiTUqSrWH_QsUw2tSoqnl9EFvUaThWzZL43d0xUeVzNQIzDauSx3mISYrKK42e_UFhI-2NVZBl39ElimArUPBxL_Oc0_f-ENrK_kRQuuy96e17k586-Y/s1600/fish+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pMj7mPtg4h-h30jdazenQ9-fiTUqSrWH_QsUw2tSoqnl9EFvUaThWzZL43d0xUeVzNQIzDauSx3mISYrKK42e_UFhI-2NVZBl39ElimArUPBxL_Oc0_f-ENrK_kRQuuy96e17k586-Y/s1600/fish+2.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">So there you go, super easy, super fast and super fast. Just make sure you take out the trash after cleaning those sardines, those guts are not that friendly for the nose. </span><br />
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<span style="font-family: inherit;">Enjoy,</span><br />
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You've Got Mealhttp://www.blogger.com/profile/04241051094699141273noreply@blogger.com1