Orange is the new blog

Pretty pleased with myself for the new unofficial name for this blog as it's been A LITTLE orange heavy of late..

This weekend was all about blood oranges.  

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I wanted to play with polenta and ground almonds and try to be healtHIER EXPERIEMNTING WITH coconut oil, it was looking pretty good however tasted rubbish so I won't share my 'recipe' with you. 

I've realised it's not actually about the food but more about bringing more colour to my everyday and taking time out to do something other that work..

Anyway, here's a little burst of colour to brighten your Monday. Basically, pretty pictures of oranges and some questionable cake. Even pomegranate seeds cannot disguise this culinary car crash. 

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February detox? Green tea (and Cream)

February has been all about trying to be kinder to my body and brain which has manifested itself in doing a butt load of yoga and drinking green tea in a manner I would usually reserve only for wine. Daily and plenty. 

I've teamed up with the lovely folk at Heapwell Superfoods to show off their top class Matcha Green Tea in a new way because although classic green tea IS delicious, I felt it was missing an important ingredient. Cream.

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So here goes my recipe for Matcha Green Tea Panna Cotta with fresh pomegranate jewels.

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I've chosen to make this with half cream and half Greek yoghurt because I find cream a bit too creamy if you know what I mean. You can play around with this balance as long as the total is for cream/yoghurt is 300.

Serves 4

To buy;

-Heapwell Superfoods Matcha green tea                                                                                    -150ml Double cream                                                                                                                  -150g full fat greek yoghurt                                                                                                          -25g sugar                                                                                                                                        -2 sheets of gelatine (veggie alternatives are also available)                                                           -1 tablespoon Match green tea

To do;

Soak gelatin in cold water for 5 mins then remove any excess water from the sheets then place in a pan with the double cream and bring to a gentle simmer, stirring until dissolved.

Add the sugar and green tea stirring thoroughly until dissolved then add the yoghurt one spoon at a time until all mixed together.

Pour into your vehicle of choice- I went for silicon moulds but you can use ramekins, cocktail glasses (or tea cups if you are going for a mid 2000's Shoreditch vintage vibe as recently discussed with Becky)

 Leave in the fridge for 2 hrs / overnight then to remove from the mould etc place in hot water for 5-10 secs

Serve scattered with fresh pomegranate jewels. The perfect colour and taste combo to compliment the matcha.

Et Voilá. A Ffancy sounding pudding that is ridiculously easy. 

 

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January means marmalade

For me January is not about resolutions. I save that for February when I'm actually ready to start the year.

January is about nesting, wearing lots of wool and being slow, doing things that soothe your brain. Like making Marmalade.

I've managed to post this on the final day of Seville Orange season adding a burst of orange into a pretty grey month.

Chloes Kick Ass Marmalade

For those of you that know me, my cooking is kind of experimental. Following a recipe is pretty foreign to me but this Marmalade business seemed serious so I followed one from start to finish. More or less. 

This glorious marmalade was made possible with the wise words of Felicity Cloak whose recipe you can find here  (I used 1.25 kg of light muscovado and 750g of granulated white sugar instead of the 1:1 set out in the recipe for a more caramelised flavour ) Served up on fresh white sourdough from the East Bristol Bakery and plenty of butter.

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Then I decided to add what I think a lot of recipes lack. Cheese. Here's a Sourdough toastie with smoked applewood cheddar and home made marmalade.

Just slice up your cheese, no scrimping, thick slices please. Same with the bread. Warm up your griddle pan to a high heat coated with a spot of melted butter. Essential. Then layer your cheese and a generous spoonful of marmalade,  grilling for a few minutes on each side until the cheese is melted. 

This tastes particularly awesome paired with Caple Rd Cider. 

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