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For me it is left over bowls of raw shredded cabbage and carrots and sad looking raisins all smothered in a creamy dressing, or tiny containers from a 'certain fried chicken fast food chain' that looks like food, however are soggy, watery and far too sugary. \u003Cbr \/\u003E\u003Cbr \/\u003EAlthough my memories do not speak highly of this iconic salad, coleslaw back in the day was a very popular (and tasty) salad. Often seen at picnics, parties and  barbecues, its name originated from a loose translation of a classic Dutch cabbage salad (koolsalade), made with raw shredded cabbage and a light mayonnaise dressing.\u003Cbr \/\u003E\u003Cbr \/\u003EThere is nothing about the foundation of coleslaw that I do not love – crunchy raw sweet cabbage, creamy mayonnaise, sweet plump raisins and a little vinegar for bite. What I think I missed however was the right execution.\u003Cbr \/\u003E\u003Cbr \/\u003EToday with so many variants in the salad world it is time for a new version of this classic; that brings both familiarity, excitement and delicious flavour.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E60g raisins\u003Cbr \/\u003E¼ cup (60ml) \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Verjuice\"\u003Everjuice\u003C\/a\u003E\u003Cbr \/\u003E¼ savoy cabbage (600g), thinly sliced\u003Cbr \/\u003E2 tablespoons white balsamic vinegar (or white wine vinegar)\u003Cbr \/\u003E2\/3 cup (100g) pine nuts, freshly toasted\u003Cbr \/\u003E\u003Cbr \/\u003EFor the salad cream\u003Cbr \/\u003E½ cup mayonnaise\u003Cbr \/\u003E2 teaspoons dijon mustard\u003Cbr \/\u003E1 tablespoon white balsamic vinegar (or white wine vinegar)\u003Cbr \/\u003E1 tablespoon extra virgin olive oil\u003Cbr \/\u003E1 tablespoon hot water\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EPlace raisins in a bowl and cover with verjuice. Allow to soak for 20 minutes.\u003Cbr \/\u003EIn a large bowl combine the cabbage and 2 tablespoons of white balsamic vinegar.\u003Cbr \/\u003EIn the meantime whisk together mayonnaise, mustard, vinegar and olive oil. Slowly add the hot water whisking to combine. Season to taste.\u003Cbr \/\u003EDrain the raisins and add to the cabbage along with the pine nuts. Add the salad cream and toss.\u003Cbr \/\u003EServes 6"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/4879253992885987882\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=4879253992885987882\u0026isPopup=true","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4879253992885987882"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4879253992885987882"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2010\/02\/this-weeks-recipe-new-coleslaw.html","title":"This Week's Recipe:  New Coleslaw"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/S2uMFVfRBzI\/AAAAAAAAAxg\/4B0pQkc26Ec\/s72-c\/IMG_2547.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-4008467240339351697"},"published":{"$t":"2010-02-01T13:39:00.002+11:00"},"updated":{"$t":"2010-02-01T13:41:17.604+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"Make Your Own... Praline"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/S2Y_LF44GDI\/AAAAAAAAAxA\/yeyPE9MEtJ4\/s1600-h\/IMG_2495.jpg\"\u003E\u003Cimg style=\"display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/S2Y_LF44GDI\/AAAAAAAAAxA\/yeyPE9MEtJ4\/s320\/IMG_2495.jpg\" border=\"0\" alt=\"\"id=\"BLOGGER_PHOTO_ID_5433099460260927538\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EPraline is a sweet made from caramelised sugar mixed with nuts. Traditionally praline in Europe is made with almonds or hazelnuts and is used crushed to sweeten ice cream and creams or left in large shards to decorate the top of elaborate cakes.\u003Cbr \/\u003E\u003Cbr \/\u003EPraline today is made and eaten as a simple sweet. In America it is quite often made with the addition of cream creating a butterscotch type sweet.\u003Cbr \/\u003E\u003Cbr \/\u003EI like to make my praline with a large mixture of nuts and a little added chocolate. If adding chocolate add it after you have poured your praline onto your baking tray otherwise it will melt.\u003Cbr \/\u003E\u003Cbr \/\u003EServe praline as a sophisticated alternative to a dessert at your next dinner party with either a coffee or dessert wine. Or crushed and sprinkled on top of ice cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIngredient\u003Cbr \/\u003E80g caster sugar\u003Cbr \/\u003E75g mixed unsalted nuts\u003Cbr \/\u003E1 tablespoon dark chocolate buttons (optional)\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003ELine a flat baking tray with baking paper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a dry and clean saucepan add the sugar. Place over a medium heat and allow to leave to caramelise. Make sure not to stir the sugar while it is caramelising otherwise it may crystallise. You can however swirl the saucepan carefully to help dissolve all the sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen the sugar is a deep golden colour add the nuts.\u003Cbr \/\u003E\u003Cbr \/\u003EPur onto a lined tray and tilt to spread. Scatter a few chocolate buttons on if using.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow to cool completely before breaking and serving.\u003Cbr \/\u003E\u003Cbr \/\u003ENote: Sugar gets extremely hot when cooking Please take cautionary steps when making.\u003Cbr \/\u003E\u003Cbr \/\u003EStore praline in a dry cool place for up to 3 days. Praline however can start to melt if the weather is humid.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4 as a sweet treat.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat is your favourite sweet treat?"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/4008467240339351697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=4008467240339351697\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4008467240339351697"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/4008467240339351697"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2010\/02\/make-your-own-praline.html","title":"Make Your Own... Praline"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/S2Y_LF44GDI\/AAAAAAAAAxA\/yeyPE9MEtJ4\/s72-c\/IMG_2495.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1703164733597707861"},"published":{"$t":"2009-11-02T17:57:00.004+11:00"},"updated":{"$t":"2010-02-05T10:32:16.825+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"salad"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Make Your Own… Tangy Lemon Dressing"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Su6DkCunvPI\/AAAAAAAAAtQ\/JS-mHjhS-DE\/s1600-h\/IMG_1552.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Su6DkCunvPI\/AAAAAAAAAtQ\/JS-mHjhS-DE\/s320\/IMG_1552.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5399397658494745842\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ESummer heat means salad season. When it is too hot to eat a big meal, salads are the perfect answer.\u003Cbr \/\u003E\u003Cbr \/\u003EThey do however have a reputation for being a little bit boring. To me an interesting salad always lies in the dressing.\u003Cbr \/\u003E\u003Cbr \/\u003EThis lemon dressing is nothing but boring. It is bright and fresh with subtle flavours that give it an extra something.\u003Cbr \/\u003E\u003Cbr \/\u003EToss it through a simple leafy salad, or any of your favourites. I personally love it on a salad of cherry tomatoes, avocados and lettuce. The sourness of the lemon is great with the creaminess of avocadoes as well as making the tomatoes taste sweeter.\u003Cbr \/\u003E\u003Cbr \/\u003EThis salad dressing will keep in the fridge for 2 weeks.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E21\/2 lemons, juiced\u003Cbr \/\u003E2 teaspoons caster sugar\u003Cbr \/\u003E1 clove garlic, crushed\u003Cbr \/\u003E1 teaspoon Dijon mustard\u003Cbr \/\u003E180ml olive oil\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EStir lemon juice, sugar, garlic and mustard together until sugar dissolves, then whisk in both oils and season.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow the dressing to stand for 10 minutes at least for the garlic to infuse.\u003Cbr \/\u003E\u003Cbr \/\u003EStore in the refrigerator for up to 2 weeks.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 250 ml."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1703164733597707861\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1703164733597707861\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1703164733597707861"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1703164733597707861"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/11\/make-your-own-tangy-lemon-dressing.html","title":"Make Your Own… Tangy Lemon Dressing"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Su6DkCunvPI\/AAAAAAAAAtQ\/JS-mHjhS-DE\/s72-c\/IMG_1552.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-6802102571042181869"},"published":{"$t":"2009-08-24T16:44:00.006+10:00"},"updated":{"$t":"2010-02-05T10:25:07.124+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seafood"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Make Your Own...Gravlax"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SpI32i3l_4I\/AAAAAAAAApA\/rt8Lflik2iQ\/s1600-h\/IMG_0798.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SpI32i3l_4I\/AAAAAAAAApA\/rt8Lflik2iQ\/s320\/IMG_0798.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5373418715618869122\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C!--StartFragment--\u003EA Scandinavian dish, gravlax is often confused with smoked salmon. While salmon is commonly used for both dishes, smoked salmon is cured and then smoked (either hot or cold) while gravlax is cold cured in salt, sugar and aromatics.\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EGravlax has been around since the middle ages, the name translating to grav meaning grave or hole in the ground, and lax (or laks) translating to salmon. The name derives from the unique method of curing, where salmon was salted and cured by burying it in the sand above the high tide line.\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EToday however, gravlax is cured by ‘burying’ the salmon in a salt and sugar marinade and leaving it for a few days. Gravlax as apposed to smoked salmon is delicate in flavour and texture, beautifully balanced by the marinade and natural flavours from the fish.\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EIngredients\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E500g coarse sea salt\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E500g sugar\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E60ml gin (or vodka)\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1\/2 cup dill, finely chopped\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E2 teaspoon juniper berries, crushed\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon black pepper, ground\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 teaspoon orange zest\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E1 kilo salmon fillet, skin on and pin boned\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EMethod\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EIn a bowl mix together salt, sugar, juniper berries, pepper orange zest and gin. Lay out cling film, enough to wrap the fillet in, and sprinkle with half the salt mixture.\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003ESprinkle half the dill on top of the salt and lay the fish skin side down. Sprinkle the rest of the dill over the fish and cover with the salt mixture.\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EWrap the fish tightly and place in a deep roasting tray and cover with a smaller tray. Weigh down the fish with bricks or tins and marinade in the refrigerator for at least 12 hours before turning the fish over and weighing it down again.\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003ECure the salmon for 24 – 36 hours (the longer you cure the salmon for the finer the flavour and texture will be).\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003ETo serve unwrap and scrape away the curing mixture, making sure to pat the fish dry with absorbent paper. Using a sharp knife slice the gravlax at 45° angle into slices.\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EGravlax will keep in the refrigerator for up to 2 weeks.\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EBon Appetite\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003C!--EndFragment--\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/6802102571042181869\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=6802102571042181869\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/6802102571042181869"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/6802102571042181869"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/08\/make-your-own_24.html","title":"Make Your Own...Gravlax"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SpI32i3l_4I\/AAAAAAAAApA\/rt8Lflik2iQ\/s72-c\/IMG_0798.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1633903116298500553"},"published":{"$t":"2009-06-29T12:11:00.004+10:00"},"updated":{"$t":"2010-02-01T16:40:57.217+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nibbles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Make your own..."},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SkglhM9oQjI\/AAAAAAAAAnA\/_kcNNNgnUIM\/s1600-h\/IMG_0382.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SkglhM9oQjI\/AAAAAAAAAnA\/_kcNNNgnUIM\/s320\/IMG_0382.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5352569409475461682\" border=\"0\" \/\u003E\u003C\/a\u003EBlack Olive Tapanade\u003Cbr \/\u003E\u003Cbr \/\u003EThis classic French olive paste is a must for any olive lover. It is perfect on crusty sourdough, mixed into any salad dressing for an extra burst of intense salty briny black olive goodness, served with meat or \u003Ca href=\"http:\/\/www.foodbyjessica.com.au\/search?q=king+fish\"\u003Efish\u003C\/a\u003E, or simply tossed through freshly cooked pasta with fresh herbs.\u003Cbr \/\u003E\u003Cbr \/\u003EThis tapanade will keep in the refrigerator for up to 1 month.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E1 cup large black pitted olives\u003Cbr \/\u003E2 cloves garlic\u003Cbr \/\u003E1\/2 cup freshly chopped flat leaf parsley\u003Cbr \/\u003E1\/2 lemon, juiced\u003Cbr \/\u003E3 anchovy fillets\u003Cbr \/\u003E2 teaspoons of capers in brine\u003Cbr \/\u003E100ml (1\/3 cup plus 1 tablespoon) olive oil\u003Cbr \/\u003EPepper\u003Cbr \/\u003EExtra virgin olive oil\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EIn a food processor blend all the ingredients except the extra virgin olive oil and with 1\/3 cup of olive oil and 1 tablespoon of lemon juice to start. Process until even and smooth.\u003Cbr \/\u003E\u003Cbr \/\u003ECheck for seasoning and texture by adding more lemon juice, pepper or olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003EPack the paste into a small airtight container and cover with 1\/2 centimetre of extra virgin olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003EStore in the refrigerator for up to 1 month.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1633903116298500553\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1633903116298500553\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1633903116298500553"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1633903116298500553"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/06\/make-your-own_29.html","title":"Make your own..."}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SkglhM9oQjI\/AAAAAAAAAnA\/_kcNNNgnUIM\/s72-c\/IMG_0382.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-7117835497697532626"},"published":{"$t":"2009-06-23T19:16:00.006+10:00"},"updated":{"$t":"2010-02-05T10:33:04.927+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick bites"}],"title":{"type":"text","$t":"This Week’s Recipe: Roasted Chicken with Marjoram, Lemon and White Wine"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SkCe08e0XtI\/AAAAAAAAAmw\/pFMIlAryJ2Y\/s1600-h\/IMG_0327.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SkCe08e0XtI\/AAAAAAAAAmw\/pFMIlAryJ2Y\/s320\/IMG_0327.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5350450989741924050\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy roasted chicken with lemon and wine?\u003Cbr \/\u003E\u003Cbr \/\u003EMid-week cooking doesn’t need to be mundane or boring. Although we all seem to work longer, harder and often catch ourselves wondering if the 9-5 job really exists? Home cooking should not be a reflection.\u003Cbr \/\u003E\u003Cbr \/\u003EFood can be easy to make with no mess, no thought and no fuss without tasting boring.\u003Cbr \/\u003E\u003Cbr \/\u003EThis recipe delivers just that. The steps are simple. Place everything in a bowl or plastic bag to marinate from 2 hours till 24 hours and bake in the oven for 1 hour. The results however, are just perfect, rewarding you with a delicious meal after a hard days work.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E4 organic chicken maryland*, skin on\u003Cbr \/\u003E2 garlic bulbs\u003Cbr \/\u003E1 cup dry white wine\u003Cbr \/\u003E1 bunch fresh marjoram (if unavailable substitute with lemon thyme)\u003Cbr \/\u003E2 lemons, washed\u003Cbr \/\u003E1 tablespoon olive oil\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl, or two clean plastic bags placed one inside the other, place the chicken marylands, cover with the white wine, olive oil and marjoram.\u003Cbr \/\u003E\u003Cbr \/\u003ECut the lemons in half and squeeze the juice over the chicken before also adding the whole lemons. Cut the garlic bulbs in half horizontally (don’t worry about peeling) and also add to the chicken.\u003Cbr \/\u003E\u003Cbr \/\u003EMix the marinade to coat all the chicken, cover and leave to marinade in the refrigerator for at least 2 hours- I usually get all the ingredients together in a bag the night before and let it marinate until the next day.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter the chicken has marinated, pre heat the oven to 180° Celsius (fan forced). Place the chicken a long with all of the marinade  in a baking tray and bake in the oven for 1 – 1 1\/2 hours. Make sure to turn the chicken pieces every 20 minutes to get an even golden colour.\u003Cbr \/\u003E\u003Cbr \/\u003EThe chicken will be crispy yet moist, with a delicious lemony wine sauce at the bottom of the roasting pan.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with boiled rice, potatoes or bread and steamed greens.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003EBon Appetite\u003Cbr \/\u003E\u003Cbr \/\u003E*In Australia, the term \"Chicken Maryland\" refers to the thigh and leg meat with a bone still attached. The term Chicken Maryland does not imply any specific dish."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/7117835497697532626\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=7117835497697532626\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7117835497697532626"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7117835497697532626"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/06\/this-weeks-recipe-roasted-chicken-with.html","title":"This Week’s Recipe: Roasted Chicken with Marjoram, Lemon and White Wine"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SkCe08e0XtI\/AAAAAAAAAmw\/pFMIlAryJ2Y\/s72-c\/IMG_0327.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-2510282475555444474"},"published":{"$t":"2009-05-18T14:36:00.004+10:00"},"updated":{"$t":"2010-02-01T16:40:05.626+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kids cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nibbles"}],"title":{"type":"text","$t":"Make your own...Salted Almonds"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/ShDmoM4drRI\/AAAAAAAAAlg\/RkBnlJzqq3w\/s1600-h\/IMG_5786.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/ShDmoM4drRI\/AAAAAAAAAlg\/RkBnlJzqq3w\/s320\/IMG_5786.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5337019136761244946\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ENothing tastes or smells better than freshly toasted almonds. Their bitter sweetness makes them perfect for savoury and sweet recipes while tasting great on their own.\u003Cbr \/\u003E\u003Cbr \/\u003EServe salted almonds as a perfect snack to go with drinks. Or roughly chop them and add to simple pasta dishes and salads for extra taste and texture or even desserts such as ice creams and parfaits for a salty sweet twist.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003EAbout 100g shelled almonds\u003Cbr \/\u003E1 tablespoon extra virgin olive oil\u003Cbr \/\u003E15g unsalted butter\u003Cbr \/\u003ESea salt\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EPreheat oven to 160 degrees Celsius.\u003Cbr \/\u003E\u003Cbr \/\u003EBring a saucepan 3\/4 full of water to a boil over high heat. Add the almonds and boil for 30 seconds. Drain and immediately wrap the in a kitchen towel and rub the almonds to loosen and remove the skins.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the almonds on a baking sheet and put in a warm oven for 15 minutes to dry.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the almonds from the oven and place in a saucepan. Cover with olive oil and butter. Cook on the stove over a medium heat until they turn a light golden colour.\u003Cbr \/\u003E\u003Cbr \/\u003EStrain immediately into a sieve and shake to remove excess butter and oil. Season the hot almonds with plenty of salt and leave to cool.\u003Cbr \/\u003EServe warm or store in an airtight container for 2-3 days.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENote: Try mixing dried spices into your salt to create flavoured nuts, or try using seasoned salts such as smokes salt, or celery salt.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/2510282475555444474\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=2510282475555444474\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2510282475555444474"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2510282475555444474"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/05\/make-your-own.html","title":"Make your own...Salted Almonds"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/ShDmoM4drRI\/AAAAAAAAAlg\/RkBnlJzqq3w\/s72-c\/IMG_5786.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});