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AFOODBLOG.NET

A food blog

Pea and mint purée. 13 Jan. 2014. In search of suet. Tangerine and ginger trifles. 19 Nov. 2013. 27 Oct. 2013. 13 Oct. 2013. Prune and orange clafoutis. Chicken with peas and eggs. 28 Sep. 2013. Ldquo;Vogel’s-style” no-knead grain bread. 25 Sep. 2013. 23 Sep. 2013. Kumara, cashew, and coconut halva. Dad’s butternut and kumara soup. 30 Jun. 2013. 29 Jun. 2013. 24 Jun. 2013. The best crumble ever (n=4). 16 Jun. 2013. Grain or pulse salads. 12 May. 2013. 27 Apr. 2013. Yoghurt and poached peach trifle.

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A food blog | afoodblog.net Reviews
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Pea and mint purée. 13 Jan. 2014. In search of suet. Tangerine and ginger trifles. 19 Nov. 2013. 27 Oct. 2013. 13 Oct. 2013. Prune and orange clafoutis. Chicken with peas and eggs. 28 Sep. 2013. Ldquo;Vogel’s-style” no-knead grain bread. 25 Sep. 2013. 23 Sep. 2013. Kumara, cashew, and coconut halva. Dad’s butternut and kumara soup. 30 Jun. 2013. 29 Jun. 2013. 24 Jun. 2013. The best crumble ever (n=4). 16 Jun. 2013. Grain or pulse salads. 12 May. 2013. 27 Apr. 2013. Yoghurt and poached peach trifle.
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KEYWORDS
1 a food blog
2 burritos
3 banoffee pile
4 really good cauliflower
5 asparagus with eggs
6 basic sourdough bread
7 sourdough starter
8 nana’s shortbread
9 scones
10 strained yoghurt
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a food blog,burritos,banoffee pile,really good cauliflower,asparagus with eggs,basic sourdough bread,sourdough starter,nana’s shortbread,scones,strained yoghurt,coconut crème brûlée,kefta mkaouara,brown bread,banana coconut muffins,banana bran muffins
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A food blog | afoodblog.net Reviews

https://afoodblog.net

Pea and mint purée. 13 Jan. 2014. In search of suet. Tangerine and ginger trifles. 19 Nov. 2013. 27 Oct. 2013. 13 Oct. 2013. Prune and orange clafoutis. Chicken with peas and eggs. 28 Sep. 2013. Ldquo;Vogel’s-style” no-knead grain bread. 25 Sep. 2013. 23 Sep. 2013. Kumara, cashew, and coconut halva. Dad’s butternut and kumara soup. 30 Jun. 2013. 29 Jun. 2013. 24 Jun. 2013. The best crumble ever (n=4). 16 Jun. 2013. Grain or pulse salads. 12 May. 2013. 27 Apr. 2013. Yoghurt and poached peach trifle.

INTERNAL PAGES

afoodblog.net afoodblog.net
1

A food blog - Chicken with peas and eggs

http://afoodblog.net/chicken-with-peas-and-eggs

Chicken with peas and eggs. 2 rashers of bacon (or whatever), chopped. 2–4 shallots, chopped. 4–6 garlic cloves, chopped. 2–3 cups frozen peas. Chilli flake, to taste. Smoked salt or sea salt, to taste. 2 cooked chicken breasts, chopped. A large handful of fresh mint, chopped. Lemon wedges, Dijon mustard, and buttered bread, to serve. Meanwhile, gently boil the eggs for about five minutes, until they are easy to peel but retain their runny yolks.

2

A food blog - Tangerine and ginger trifles

http://afoodblog.net/tangerine-and-ginger-trifles

Tangerine and ginger trifles. You can make these little individual trifles with oranges instead of tangerines, and gingernuts instead of ginger kisses. I would recommend using ginger kisses though, as the filling becomes wonderfully thick and icing-like when chilled. You can also use pre-made custard if you are feeling lazy, though this recipe is quite simple. Tsp vanilla bean paste, or one split vanilla bean. To assemble four individual trifles:. 4 tsp Cointreau or Grand Marnier.

3

A food blog - Sourdough starter

http://afoodblog.net/sourdough-starter

Is the American name for the oldest known method of leavening bread. The technique is thought to have originated in Ancient Egypt around 3500 years ago, and as you might expect it’s very simple, if a little time-consuming. To make sourdough bread, you first need a. Others inoculate their starter with wild yeast from another source, such as organic fruit, but this isn’t necessary. The simplest possible starter is made with regular flour, either white or wholemeal (it doesn’t need to be org...First, mix 50...

4

A food blog - Burritos

http://afoodblog.net/burritos

For four servings of spicy beef:. 700–800 g diced beef (such as chuck or rump steak). An onion, chopped. 3–6 garlic cloves, chopped. 2–3 tsp cumin seeds. 1–2 tsp coriander seeds. 2–3 tsp smoked paprika. 1–2 tsp ground cinnamon. 2–3 black cardamom pods (optional). A generous pinch of dried oregano. Chilli or cayenne pepper, to taste. 2 tsp smoked or regular salt. 400 g tinned tomatoes. 400 g tinned beans (such as black or kidney beans), rinsed.

5

A food blog - Prune and orange clafoutis

http://afoodblog.net/prune-and-orange-clafoutis

Prune and orange clafoutis. A splash of Cointreau or Grand Marnier. Zest and sliced flesh of one orange. Tsp vanilla bean paste, or 1 tsp vanilla essence. Leave the prunes to soak in the liqueur for at least 20 minutes and heat the oven to 180°C. Grease a baking dish (about 20 cm square) and scatter the prunes and orange slices across the bottom. Serve warm or cold accompanied by vanilla ice cream, whipped cream, or thick yoghurt.

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Pea and mint purée. 13 Jan. 2014. In search of suet. Tangerine and ginger trifles. 19 Nov. 2013. 27 Oct. 2013. 13 Oct. 2013. Prune and orange clafoutis. Chicken with peas and eggs. 28 Sep. 2013. Ldquo;Vogel’s-style” no-knead grain bread. 25 Sep. 2013. 23 Sep. 2013. Kumara, cashew, and coconut halva. Dad’s butternut and kumara soup. 30 Jun. 2013. 29 Jun. 2013. 24 Jun. 2013. The best crumble ever (n=4). 16 Jun. 2013. Grain or pulse salads. 12 May. 2013. 27 Apr. 2013. Yoghurt and poached peach trifle.

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