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These light yeast dough treats are similar to common donuts, however are made by using 2 spoons to scoop dough into hot oil.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EStudded with raisins and dusted with plenty of icing sugar oliebollen are a quintessential  New Years eve in Holland, and one I am more than happy to partake in.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EBesides being a much favoured tradition that stems from Germanic tribes in the Netherlands that ate fried treats during winter to ward off evil spirits (the fat was believed to help swords slip off their bodies instead of slicing and stabbing), they are also a great to enjoy along with a glass or two of bubbly.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EIngredients\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E200g plain flour\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E10g dried instant yeast\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E150ml tepid milk\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E1 egg\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E1 pinch salt\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E100g raisons\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003EVegetable oil, for frying\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003EIcing sugar, for dusting\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EMethod\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EIn a small bowl whisk together the milk and yeast and leave to stand for 5 minutes or until it starts to form bubbles.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EWhisk in the egg and in a large bowl mix together the flour, salt and raisons.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003ELeave to stand, covered with a damp tea towel for an hour, or until the dough doubles in size.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EIn the meantime heat a large pot with oil until to approximately 180°C.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EUsing 2 spoons dip each in the oil and spoon the dough between each one and let it slip into the oil.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EEach oilebollen should be the size of an egg when it goes into the oil and will drop to the bottom of the oil before rising to the top and browning.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EWhen the pastry is golden lift out and allow to drain on absorbent paper.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EDust with plenty of icing sugar and serve.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EMakes 12\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003ENote oliebollen can be made several hours before serving and eaten at room temperature or heated in the oven\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EBon Appetite \u0026amp; Happy New Year\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/7904848108526335826\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=7904848108526335826\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7904848108526335826"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7904848108526335826"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/this-weeks-recipe-olienbollen-dutch.html","title":"This Week's Recipe: Olienbollen (Dutch Donuts)"}],"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\/SzsrJDLsoRI\/AAAAAAAAAvI\/wWvbdNqGtOc\/s72-c\/IMG_2279.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-622478455037798766"},"published":{"$t":"2009-12-26T12:15:00.002+11:00"},"updated":{"$t":"2010-02-05T10:36:45.444+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"christmas food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"salad"}],"title":{"type":"text","$t":"Make Your Own… Holiday Leftovers Salad"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SzVkxMgaL5I\/AAAAAAAAAvA\/xoa_poXVa-I\/s1600-h\/IMG_2274.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\/SzVkxMgaL5I\/AAAAAAAAAvA\/xoa_poXVa-I\/s320\/IMG_2274.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5419348522943786898\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EDuring Christmas and New Years many of us find ourselves with surplus leftovers from the Christmas turkey and ham to cheese, fruit, bread and cake!\u003Cbr \/\u003E\u003Cbr \/\u003EI know that finding ways to eat up all of these is sometimes little stressful, or worse dull.\u003Cbr \/\u003E\u003Cbr \/\u003ELeftovers can be tricky to use in a new and exciting ways during the weeks that follow, however there is just one simple rule. Keep it simple, light and always have variety.\u003Cbr \/\u003E\u003Cbr \/\u003EI stress the last part about variety. I know from experience as one year after Christmas my mum used up all the left over ham in a very large macaroni and cheese – the result was my brother and I were left eating macaroni and cheese for at least the next 8 days.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd to this day have never eaten it since.\u003Cbr \/\u003E\u003Cbr \/\u003EThe following are not recipes as such, but more guideline and tips on how to create salads from some of your leftovers.\u003Cbr \/\u003E\u003Cbr \/\u003EFirstly ham and turkey both freeze fabulously. Simply slice and package 4 or 5 slices of meat and freeze. Use it within 2 months on sandwiches, in omelettes or in pastas.\u003Cbr \/\u003E\u003Cbr \/\u003EBread can be dried out in the sun and blitzed in the food processor to make breadcrumbs, or torn and char grilled on the barbeque and added as an extra crunch to salads.\u003Cbr \/\u003E\u003Cbr \/\u003EFruit can be cut up and frozen and used in smoothies and frappes during the rest of summer.\u003Cbr \/\u003E\u003Cbr \/\u003EChristmas cake and puddings can simply be eaten over the next month as long as they get wrapped up well after each use, or crumbled and mixed through ice cream.\u003Cbr \/\u003E\u003Cbr \/\u003EThe important thing to remember with leftovers are that the more you take them out of the fridge the shorter their life span will be and make sure that your left overs are frozen with in 36 hours of serving them.\u003Cbr \/\u003E\u003Cbr \/\u003ELeftover Turkey and Pomegranate Salad\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E6 – 8 slices of left over turkey\u003Cbr \/\u003E1 pomegranate, seeded\u003Cbr \/\u003E1 Lebanese cucumber\u003Cbr \/\u003E200g baby spinach leaves\u003Cbr \/\u003E100g walnuts, chopped\u003Cbr \/\u003E30ml extra virgin olive oil\u003Cbr \/\u003E3 tablespoons (60ml) good quality red wine vinegar\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003ETear or slice the turkey into bite size pieces. Slice the cucumber lengthwise in half and then into thin slices.\u003Cbr \/\u003EIn a bowl whisk together the walnuts, vinegar, salt and pepper. Gradually whisk in the olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl toss the spinach leaves, pomegranate seeds, cucumber and dressing together.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with the turkey scattered on top.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Cbr \/\u003ELeftover Ham, Peach and Cheese Salad\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E6-8 slices of left over ham\u003Cbr \/\u003E2 large peaches cut into wedges\u003Cbr \/\u003E200g rocket\u003Cbr \/\u003ELeft over Brie, Camembert or Cheddar\u003Cbr \/\u003E1 small onion, finely chopped\u003Cbr \/\u003E1 garlic clove, finely chopped\u003Cbr \/\u003E1 teaspoon Dijon mustard\u003Cbr \/\u003E2 tablespoons olive oil\u003Cbr \/\u003E60 ml white wine vinegar\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EHeat 1 tablespoon olive oil in a large frying pan. Add the onions and garlic and cook on a medium heat until they are translucent.\u003Cbr \/\u003E\u003Cbr \/\u003ETransfer them to a bowl and whisk in the rest of the olive oil, mustard and vinegar. Season with salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the salad tear or slice the ham into bite size pieces and toss with the peaches and rocket.\u003Cbr \/\u003E\u003Cbr \/\u003EToss the salad with the dressing and top with cheese broken or sliced into bite size pieces.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/622478455037798766\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=622478455037798766\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/622478455037798766"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/622478455037798766"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/make-your-own-holiday-leftovers-salad.html","title":"Make Your Own… Holiday Leftovers Salad"}],"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$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SzVkxMgaL5I\/AAAAAAAAAvA\/xoa_poXVa-I\/s72-c\/IMG_2274.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-8656197648847947072"},"published":{"$t":"2009-09-19T16:27:00.005+10:00"},"updated":{"$t":"2010-02-01T16:53:26.709+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"This Week’s Recipe: Honey Cake"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SrR6YkNvcTI\/AAAAAAAAAp4\/Qbyn3kiCHks\/s1600-h\/IMG_0941.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\/SrR6YkNvcTI\/AAAAAAAAAp4\/Qbyn3kiCHks\/s320\/IMG_0941.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5383062017071345970\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Honey Cake?\u003Cbr \/\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EAlso known as lekach, honey cake is a typical European holiday food, especially around \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Rosh_Hashanah\"\u003ERosh Hashanah\u003C\/a\u003E (Jewish New Year). Lekach in Hebrew means portion - the cake thus, is served with hope of being blessed with a ‘goodly portion’ for those who observe Jewish tradition.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003EHoney cake is also popular at Rosh Hashanah, as most food served is somewhat sweet (a tradition that is over 1,500 years old) representing the sweetness to be had in the New Year.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EWhile this cake is mostly popular around Jewish New Year it is a beautiful cake for any occasion. \u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EIt is rich and moist, yet not sickly sweet as some may assume (somehow the honey adds flavour and depth as apposed to a heavy sweetness). There is a delicate balance between the sweetness and spice that makes this cake so superb. If enjoying on a holiday or any other day, honey cake is sure to make you wish for all the sweeter things in life.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EIngredients\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E500g plain flour, sifted\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E3 teaspoons baking powder, sifted\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E3 teaspoons bicarbonate of soda, sifted\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E200g light brown sugar\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1\/2 teaspoon cinnamon\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1\/2 teaspoon dried ginger\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1\/2 teaspoon mixed spice\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E2 eggs\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E250g butter\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E300ml honey\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E300ml milk*\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E1 tablespoon flaked almonds\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003E*Kosher alternative 200ml vegetable oil instead of butter, 3 eggs instead of 2, 1cup of strong black coffee instead of milk.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EMethod\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003EPreheat oven to 190°C (170°C fan forced).\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EGrease and line a 25cm springform tin. Melt the butter and honey in a saucepan over a gentle heat (if using oil, heat the honey and whisk with the oil). Add the milk and allow to cool.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EPut the sifted flour in a bowl along with the baking powder, bicarbonate of soda, cinnamon, dried ginger and mixed spice. In another bowl whisk together the brown sugar and eggs. \u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EWhisk the honey mixture and eggs together before adding it to the flour.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EWhisk the mixture until smooth and pour into the greased tin. Sprinkle with almonds and place in the oven.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EBake for 1-1 1\/2 hours. The cake is ready when a skewer comes out clean. The cake will sink slightly in the middle when it is cool.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EAllow to cool in the tin for 15 minutes before transferring to a wire rack.\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EServes 10-12\u003Co:p\u003E\u003C\/o:p\u003E\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\"\u003EBon Appetite\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E  \u003Cp class=\"MsoNormal\"\u003E\u003Cspan style=\"\"\u003E \u003C\/span\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\/8656197648847947072\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=8656197648847947072\u0026isPopup=true","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/8656197648847947072"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/8656197648847947072"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/09\/this-weeks-recipe-honey-cake.html","title":"This Week’s Recipe: Honey Cake"}],"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\/SrR6YkNvcTI\/AAAAAAAAAp4\/Qbyn3kiCHks\/s72-c\/IMG_0941.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-7439531613726871277"},"published":{"$t":"2009-07-27T14:08:00.005+10:00"},"updated":{"$t":"2010-02-01T17:05:41.809+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"Make your own...Chocolate truffles"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Sm0o_WoyuXI\/AAAAAAAAAoI\/gHYL2brNcIE\/s1600-h\/IMG_0661.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Sm0o_WoyuXI\/AAAAAAAAAoI\/gHYL2brNcIE\/s320\/IMG_0661.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5362987800141674866\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EIt is proven that chocolate can cheer you up and this recipe for chocolate and peanut brittle truffles is the sure way to make you and friends feel that little bit better.\u003Cbr \/\u003E\u003Cbr \/\u003EEven better, the effort it takes to make them cancels out any guilt you might feel when you eat them. The result: pure happiness all around.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E165g caster sugar\u003Cbr \/\u003E1\/4 cup water\u003Cbr \/\u003E50g shelled salted peanuts\u003Cbr \/\u003E125ml cream\u003Cbr \/\u003E20g butter\u003Cbr \/\u003E300g dark chocolate (not cooking chocolate), grated or chopped finely\u003Cbr \/\u003ECocoa powder for rolling the truffles in\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003E\u003Cbr \/\u003ETo prepare the peanut brittle, combine the sugar and water in a saucepan and stir over low heat until the sugar has dissolved. Increase heat and boil, without stirring, until mixture is a caramel colour. Remove from the heat and, when bubbles subside, carefully stir in the nuts. Pour onto a greased baking tray, cool, break into pieces and grind finely in a food processor.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the chocolate, in a large saucepan add the cream and butter. Bring to the boil and toss in all the chocolate, take off the heat and stir until melted. If the chocolate doesn’t all melt return the saucepan to a low heat for a few minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow the chocolate to cool for 10 minutes before stirring through the peanut praline. Allow the chocolate to cool further and set at room temperature.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen it is firm remove about 1 teaspoon of mixture and roll between your hands. (I use a melon baler that I have warmed in hot water).\u003Cbr \/\u003E\u003Cbr \/\u003ERepeat until you have worked your way through the whole mixture, making sure to clean your hands as you go.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll each truffle in cocoa and serve at room temperature. If the weather happens to be hot keep your truffle in the refrigerator.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 40 depending on the size."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/7439531613726871277\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=7439531613726871277\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7439531613726871277"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7439531613726871277"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/07\/make-your-own_27.html","title":"Make your own...Chocolate truffles"}],"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$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Sm0o_WoyuXI\/AAAAAAAAAoI\/gHYL2brNcIE\/s72-c\/IMG_0661.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-8844975811681385501"},"published":{"$t":"2007-10-30T10:41:00.002+11:00"},"updated":{"$t":"2010-01-29T12:21:26.095+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nibbles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Make your own… Carved Pumpkin for Halloween and Roasted Pumpkin Seeds"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/RyZw6wJYFnI\/AAAAAAAAANQ\/dIbUtMaG9ys\/s1600-h\/300px-270948201_8bef1dde82.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/RyZw6wJYFnI\/AAAAAAAAANQ\/dIbUtMaG9ys\/s320\/300px-270948201_8bef1dde82.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5126909380466841202\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EHalloween is just around the corner so what perfect time to carve your own pumpkin. Unfortunately Halloween is not celebrated as enthusiastically here as it is in America but somehow I feel that doesn’t mean that I have to miss out on all the fun.\u003Cbr \/\u003E\u003Cbr \/\u003EAlso I have a great recipe for Roasted pumpkin seeds that can be enjoyed with a couple of cool drinks while you and your friends admire your beautiful glowing pumpkin.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003EThe best-looking Pumpkin you can find\u003Cbr \/\u003EA sharp knife\u003Cbr \/\u003EA Stanley knife\u003Cbr \/\u003EA tea light or candle\u003Cbr \/\u003E\u003Cbr \/\u003ERoasted Pumpkin Seeds\u003Cbr \/\u003EPumpkin seeds from your pumpkin\u003Cbr \/\u003E2 tablespoons salt\u003Cbr \/\u003E1 tablespoon vegetable oil\u003Cbr \/\u003E1 teaspoon smoked paprika powder\u003Cbr \/\u003E1 teaspoon sea salt\u003Cbr \/\u003E1 teaspoon pepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EWith your sharp knife score a line around 15 cm from the top wither straight or jagged. Now slowly cut through the pumpkin using the scored line as guidance.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce the top is off scoop out the inside and reserve for later.\u003Cbr \/\u003E\u003Cbr \/\u003EDraw a design on the pumpkin for reference, but try to keep it simple especially if this is your first pumpkin.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing the Stanley knife trace over your pattern. You may want to do this a couple of times to slowly work your way through the pumpkin. Don’t worry if the lines are not perfect at first, as you can always cut them away once your pumpkin starts to take form.\u003Cbr \/\u003E\u003Cbr \/\u003EA good tip is to start with your large areas such as the mouth. Aim at first to cut through the pumpkin and then work on the shape it should take.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace a lit tea light candle inside and place the lid back on.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ERoasted Pumpkin Seeds\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/RyZxFgJYFoI\/AAAAAAAAANY\/WnjaS311cAs\/s1600-h\/215px-Pumpkin_seeds_656.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/RyZxFgJYFoI\/AAAAAAAAANY\/WnjaS311cAs\/s320\/215px-Pumpkin_seeds_656.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5126909565150434946\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat oven to 150 Degrees Celsius. Scoop all the seeds and stringy insides out of the pumpkin and into a bowl. Separate the seeds from the flesh. This may take a while but persevere.\u003Cbr \/\u003EPlace the seeds in a colander and run water over them. With your hand rub the seeds; this will also help remove any flesh.\u003Cbr \/\u003E\u003Cbr \/\u003ESoak the seeds in water to cover and 2 tablespoons of salt for up to 4 hours. This will help them stay light crisp and full of flavour later.\u003Cbr \/\u003E\u003Cbr \/\u003EDrain the seeds and dry. Place in a bowl and toss with oil and seasoning and salt. Place on a baking tray and roast in oven for up to 45 minutes or until crisp.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow to cool and serve.\u003Cbr \/\u003EStore in an airtight container for up to 1 month."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/8844975811681385501\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=8844975811681385501\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/8844975811681385501"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/8844975811681385501"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/10\/make-your-own_30.html","title":"Make your own… Carved Pumpkin for Halloween and Roasted Pumpkin Seeds"}],"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\/RyZw6wJYFnI\/AAAAAAAAANQ\/dIbUtMaG9ys\/s72-c\/300px-270948201_8bef1dde82.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1148490893071358246"},"published":{"$t":"2007-05-29T20:12:00.001+10:00"},"updated":{"$t":"2010-01-14T15:36:10.660+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"Recipe of the week: Gingerbread Men"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Rlv-G5kCe8I\/AAAAAAAAAG0\/ALAEbY8syHQ\/s1600-h\/Snapshot+2007-05-29+20-18-27.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Rlv-G5kCe8I\/AAAAAAAAAG0\/ALAEbY8syHQ\/s320\/Snapshot+2007-05-29+20-18-27.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5069925200020274114\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWhy Gingerbread Men\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EGingerbread has always been one of my favourites. I think the fairy tale Hansel and Gretel, by the Grimm Brothers may have helped a bit- a house made of bread, cake and candy, which child would not fall in love! The subtle spice of ground ginger, the sweetness and texture of molasses and brown sugar are just the thing for that afternoon treat.\u003Cbr \/\u003E\u003Cbr \/\u003EOh and also, I have these really cute cookie cutters and wanted an excuse to use them.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E125g unsalted butter, softened\u003Cbr \/\u003E90g brown sugar\u003Cbr \/\u003E3 tablespoons molasses\u003Cbr \/\u003E1 egg, beaten\u003Cbr \/\u003E370g plain flour, sifted\u003Cbr \/\u003E1 teaspoon baking soda\u003Cbr \/\u003E1\/2 teaspoon salt\u003Cbr \/\u003E1 tablespoon ground ginger\u003Cbr \/\u003E1 teaspoon ground cinnamon\u003Cbr \/\u003E1 teaspoon ground mix spice\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the butter, sugar and molasses till light and well mixed. Add the egg and mix. Fold in the flour and other dry ingredients.\u003Cbr \/\u003E\u003Cbr \/\u003EThe mixture should come together easily. If it is too wet, add a little more flour; if too dry add some more egg.\u003Cbr \/\u003E\u003Cbr \/\u003EForm the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180∞c.\u003Cbr \/\u003E\u003Cbr \/\u003EButter a baking tray and line with parchment paper. Roll out the dough to about 5 mm thick. Cut into your desired shapes and place on the tray.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for about 10-15 minutes until slightly firm. Decorate as desired.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 15-25 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Rlv_hJkCfAI\/AAAAAAAAAHU\/3mP1yvFe41Q\/s1600-h\/IMG_1086.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Rlv_hJkCfAI\/AAAAAAAAAHU\/3mP1yvFe41Q\/s200\/IMG_1086.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5069926750503468034\" border=\"0\" \/\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1148490893071358246\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1148490893071358246\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1148490893071358246"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1148490893071358246"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/05\/this-weeks-recipe-gingerbread-men.html","title":"Recipe of the week: Gingerbread Men"}],"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$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/Rlv-G5kCe8I\/AAAAAAAAAG0\/ALAEbY8syHQ\/s72-c\/Snapshot+2007-05-29+20-18-27.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-3200401950291591807"},"published":{"$t":"2007-04-04T17:01:00.002+10:00"},"updated":{"$t":"2010-01-14T15:28:44.960+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kids cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"Recipe of the Week : Hot Cross Buns"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RhNN1yAk4xI\/AAAAAAAAADc\/14Az-uUli0k\/s1600-h\/IMG_0901.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RhNN1yAk4xI\/AAAAAAAAADc\/14Az-uUli0k\/s320\/IMG_0901.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5049465193565053714\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhy Hot Cross Buns?\u003Cbr \/\u003E\u003Cbr \/\u003EIt is Easter, so I decided I should come up with a recipe relating to this theme. After thinking of what recipe to use I came up with either the traditional carrot cake or the Hot Cross Bun. Carrot cake because I was thinking along the lines of: bunnies being linked to Easter, bunnies liking carrots and thus carrot cake being something you could to serve at Easter.\u003Cbr \/\u003E\u003Cbr \/\u003EI decided evidently to go with the Hot Cross Bun. Although carrot cake is a classic favourite, as much as I tried I could do no justice to making it ‘recipe of the week’; especially considering it made top five fad foods of the 1970’s.\u003Cbr \/\u003E\u003Cbr \/\u003ESo Hot Cross Buns it is.\u003Cbr \/\u003E\u003Cbr \/\u003ETraditionally, these little spiced buns are meant to be eaten on Good Friday, however feel free to make them whenever you feel, as they are definitely too yummy to be kept to just one day.\u003Cbr \/\u003E\u003Cbr \/\u003EAlthough these days’ Hot Cross Buns are widely available from stores, I still find something comforting and rewarding about baking breads at home. It may have something to do with the patience involved in proving and proving again, not to mention the aromas that surround the house.\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipe below is based on one by Nigella Lawson. I agree with her that you do need to use bread flour in this recipe as plain flour will not do you the same justice, and if you have committed to baking at home then you should at least end up with a gorgeous result.\u003Cbr \/\u003E\u003Cbr \/\u003EHowever, I have changed her recipe for the dough slightly by including a tablespoon of sugar. Her dough recipe asks for yeast, however saying that, she has not included any sugar. Sugar is important to yeast activation. Simply put, sugar helps yeast create carbon dioxide (the air pockets that make bread rise), while fats and salt slow down yeast growth. With this inclusion of sugar the dough should rise efficiently.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy these little buns warm from the oven, or as I have always had them with melted cheese.\u003Cbr \/\u003E\u003Cbr \/\u003EAlso another idea, if you are feeling decadent replace the dried fruit with choc chips.\u003Cbr \/\u003E\u003Cbr \/\u003ESo hop to it and start baking.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Dough\u003Cbr \/\u003E150ml milk\u003Cbr \/\u003E50g butter\u003Cbr \/\u003EZest of 1 orange\u003Cbr \/\u003E1 clove\u003Cbr \/\u003E2 cardamom pods\u003Cbr \/\u003E400g bread flour\u003Cbr \/\u003E1 or 7g packet dried instant yeast\u003Cbr \/\u003E125g mixed dried fruit or mixed peel\u003Cbr \/\u003E1 teaspoon ground cinnamon\u003Cbr \/\u003E1\/2 teaspoon ground nutmeg\u003Cbr \/\u003E1\/4 ground ginger\u003Cbr \/\u003E1 egg\u003Cbr \/\u003E1 tablespoon caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Egg Wash\u003Cbr \/\u003E1 egg, beaten\u003Cbr \/\u003E1 tablespoon milk\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Crosses on the Buns\u003Cbr \/\u003E2 tablespoons plain flour\u003Cbr \/\u003E1\/2 tablespoon caster sugar\u003Cbr \/\u003E1 1\/2 tablespoons water\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Sugar Glaze\u003Cbr \/\u003E1 tablespoon caster sugar\u003Cbr \/\u003E1 tablespoon boiling water\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003E\u003Cbr \/\u003EFirst the dough. Heat the milk, butter, clove, cardamom pods and orange zest in a saucepan until the butter melts. After the butter has melted turn off the heat but leave the saucepan on the stove for the milk to infuse.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the flour, yeast, dried fruit and spices in a bowl. Strain the milk to remove the cardamom and other spices. When the milk is at blood temperature. You can check this by placing a finger in the milk. If you feel nothing, as in no change in temperature from your finger to the milk it is at blood temperature. Pour the milk into the dry ingredients.\u003Cbr \/\u003E\u003Cbr \/\u003EKnead the dough either by hand or with a machine with a dough hook. Although I have a Kitchen Aid at home with a great dough hook attatchment, I always prefer to finish my dough by hand. I think you get a better result, and also it is more rewarding. If the dough is a little dry add a tablespoon or 2 of milk. Continue to knead the dough until it becomes elastic and silky. This can take up to 20 minutes, but preserver.\u003Cbr \/\u003E\u003Cbr \/\u003EForm the dough into a ball and place in a  lightly greased a bowl. Cover with plastic wrap and leave to prove overnight in the refrigerator. If however you do not have that long, leave the dough in a warm place covered with a damp tea towel for 1-1 1\/2 hours. Letting it prove longer however will give you a better texture and overall taste.\u003Cbr \/\u003E\u003Cbr \/\u003ETake the dough out of the refrigerator and let it come to room temperature. Preheat your oven to 220∞C.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce the dough has come to temperature punch it down and knead it again till smooth. Divide this dough into 12, and roll into bun shapes. Don’t worry how neat they are; home baking can always look rustic!\u003Cbr \/\u003E\u003Cbr \/\u003ELine a tray with baking paper and place the buns 1 cm apart from each other. With the back of a knife mark each bun with a cross. Cover with a damp tea towel and leave to prove for a further 45 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter 45 minutes or so the buns should have risen and joined together. Whisk the egg and milk for the egg wash and lightly brush each one.\u003Cbr \/\u003E\u003Cbr \/\u003EMix together the flour, water and sugar for the crosses. You may need to add a little more water until a\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/RhNOTSAk4yI\/AAAAAAAAADk\/1H7mQV9CVQU\/s1600-h\/IMG_0883.JPG\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/RhNOTSAk4yI\/AAAAAAAAADk\/1H7mQV9CVQU\/s200\/IMG_0883.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5049465700371194658\" border=\"0\" \/\u003E\u003C\/a\u003E thick paste is formed. Drizzle this paste with a spoon over the indented crosses.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace in oven and bake for 10-15 minutes till the tops are golden.While the buns are baking boil your water and add to the sugar to make the sugar glaze. Stir until all the sugar has dissolved. If the sugar doesn’t seem to want to dissolve, pour the liquid into a saucepan and continue to boil until it has.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen the buns come out brush them with the glaze until glossy. This is best done when they come straight out of the oven because the glaze will slightly absorb into the buns, making them even more delicious.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy toasted with butter, or just warm from the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/RhNPUCAk40I\/AAAAAAAAAD0\/m0X5UMkgPPQ\/s1600-h\/IMG_0893.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/RhNPUCAk40I\/AAAAAAAAAD0\/m0X5UMkgPPQ\/s200\/IMG_0893.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5049466812767724354\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/3200401950291591807\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=3200401950291591807\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3200401950291591807"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3200401950291591807"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/04\/this-weeks-recipe-hot-cross-buns.html","title":"Recipe of the Week : Hot Cross Buns"}],"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\/RhNN1yAk4xI\/AAAAAAAAADc\/14Az-uUli0k\/s72-c\/IMG_0901.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});