tag:blogger.com,1999:blog-82609009317411255042024-03-06T00:52:20.847+00:00Tyne TeasReal home recipes from a North East MamAnonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-8260900931741125504.post-51864752967961814052016-01-24T22:47:00.000+00:002016-01-24T23:26:33.622+00:00Fish Stew<br />
<span style="font-size: large;"><b>Fish Stew</b></span><br />
<br />
Serves four<br />
<br />
Gently heat a splash of <b>olive</b> <b>oil </b>in a casserole pan and soften a couple of finely chopped <b>onions </b>and about four cloves of chopped crushed <b>garlic </b>for a few minutes.<br />
<br />
Add about 500g of <b>new potatoes </b>chopped into bite-sized pieces. (If I am not serving with crusty bread, I add about 250g more potatoes) then stir in about 1 tsp <b>paprika </b>and a pinch of <b>cayenne pepper </b>(maybe about a quarter teaspoon). Grate in the <b>zest </b>of 1-2 <b>lemons </b>then add the <b>juice </b>too.<br />
<br />
Add a <b>tin of chopped tomatoes</b>, a <b>stock cube</b> (fish/chicken/vegetable - I usually use chicken), a squeeze of <b>tomato puree</b> (about a tbsp), a big pinch of <b>parsley </b>(if using fresh add later with the fish) and some <b>water </b>(about half the tomato tin, but you may need more if your pan doesn't have a tight lid or are using more potatoes)<br />
<br />
Bring to the boil then simmer gently with the lid on until the potatoes are almost cooked (about 15-20 minutes).<br />
<br />
Add 1lb of <b>white fish </b>to the top of the pan then put the lid back on and simmer gently until the fish is cooked . I usually use a bag of frozen fillets because it keeps together nicely in big chunks (takes about twenty minutes) or you can use chunks of fresh (will take about ten minutes but be careful it doesn't end up as fish mince)<br />
<br />
Then add about 200g of <b>prawns </b>and simmer (lid off if you need to reduce liquid a bit) until they are heated through, I usually just throw in a bag of frozen which take about five minutes.<br />
<br />
Nice with crusty bread and green beans<br />
<br />
<br />
<i>You might also like</i><br />
<i><br /></i><a href="http://tyne-teas.blogspot.co.uk/2013/11/beef-in-beer.html"><b><i>Beef in Beer</i></b></a><br />
<i><br /></i><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/chicken-and-bacon-casserole.html"><i>Chicken and Bacon Casserole</i></a></u></b><br />
<i><b><u><br /></u></b><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/loaded-skins.html">Loaded Skins</a></u></b></i><br />
<i><b><br /></b></i><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/09/stuffed-peppers.html" target="_blank"><i>Stuffed Peppers</i></a></u></b><br />
<div>
<b><br /></b>
<b><i><u><a href="http://tyne-teas.blogspot.co.uk/2014/04/chilli-prawn-curry.html">Chilli Prawn Curry</a></u></i></b><br />
<b><i><br /></i></b>
<b><i><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html">Spicy Prawn Salad</a></u></i></b><br />
<b><i><br /></i></b>
<b><i><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/smoked-fish-and-prawns-in-lemony-white.html">Smoked fish in lemony white sauce</a></u></i></b></div>
<br />
<br />
teaspoon = 5ml<br />
tablespoon = 15ml<br />
1lb is about 450-500g<br />
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<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.48px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.48px; text-decoration: underline;"><br /></span>
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<div class="western" style="margin-bottom: 0cm;">
Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )<br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-83161722729308019732015-11-09T22:00:00.001+00:002015-11-09T22:00:08.736+00:00Cous CousLovely with lamb, steak, chicken or fishfingers (yes really!) or cold as a salad.<br />
<br />
Five minutes prep, five minutes 'cooking'<br />
<br />
Serves 4 (probably with leftovers for lunch)<br />
<br />
Finely chop about 3 <b>spring onions </b>and a couple of <b>peppers </b>(I usually use one red, one yellow).<br />
<br />
Add a <b>stock cube</b> to 250 mls of boiling water (whatever kind suits what you are having with it)<br />
<br />
Put 200g of <b>cous cous </b>in a warmed pan, stir in stock and put the lid on for a minute with the heat on. Turn heat off, stir in peppers and spring onions and put lid back on for four minutes.<br />
<br />
Stir in a bit of <b>olive oil</b> and some <b>lemon juice</b> (about 2-3 tsps of each)<br />
<br />
And that's it!<br />
<br />
If you do not have any spring onions, finely chop a small onion, but soften it in a little bit of the oil in the pan before adding anything else.<br />
<br />
I sometimes use a seasoned/flavoured oil eg chilli oil - very tasty!<br />
<br />
<b><i><u><span style="font-family: inherit;"><br /></span></u></i></b><span style="font-family: inherit;">You might also like:</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b><i><br /><u><a href="http://tyne-teas.blogspot.co.uk/2015/06/roast-red-pepper-sauce.html">Roast Red Pepper Sauce</a></u></i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><i><a href="http://tyne-teas.blogspot.co.uk/2014/09/stuffed-peppers.html">Stuffed Pepppers</a></i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/07/carrot-and-cucumber-ribbon-salad.html"><i>Ribbon Salad</i></a></u></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><i><a href="http://tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html">Salsa Salad</a></i></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><i><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html">Spicy Prawn Salad</a></i></b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><i><a href="http://tyne-teas.blogspot.co.uk/2014/11/spicy-golden-rice-and-chicken.html">Spicy Golden Chicken Rice</a></i></b></span><span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><i><a href="http://tyne-teas.blogspot.co.uk/2013/11/chicken-kebabs.html">Chicken Kebabs</a></i></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><i><u><br /></u></i></b><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span></span><br />
<span style="background-color: white; color: #33aaff; font-family: inherit; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-57838416152337244832015-09-04T23:08:00.000+01:002015-09-04T23:08:22.994+01:00Black Olive PateFinely chop some <b>black olives</b>. (I use a rocker chopper/mezzaluna)<br />
<br />
Mix in some <b>cream cheese</b> (twice the weight of olives, and maybe a little bit more)<br />
<br />
Add <b>lemon juice</b> and <b>black pepper</b> to taste<br />
<br />
<br />
Lovely with crusty bread and tomatoes and cucumber<br />
<br />
<br />
<br />
(I usually get a little pot of S/bury's basic black olives for about a quid, think it is about 90g, so add in a 200g tub of cream cheese)<br />
<b><br /></b>
<br />
<span style="font-family: inherit;"><br /></span><b><i><u><span style="font-family: inherit;"><br /></span></u></i></b><span style="font-family: inherit;">You might also like:</span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b><i><br /><u><a href="http://tyne-teas.blogspot.co.uk/2015/06/roast-red-pepper-sauce.html">Roast Red Pepper Sauce</a></u></i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/11/smoked-mackerel.html"><i>Smoked Mackerel Pate</i></a></u></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/07/carrot-and-cucumber-ribbon-salad.html"><i>Ribbon Salad</i></a></u></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/things-to-have-with-poppadoms.html"><i>Things to have with Poppadoms</i></a></u></b></span><br />
<b><br /></b><span style="font-family: inherit;"><b><i><u><br /></u></i></b><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span></span><br />
<span style="background-color: white; color: #33aaff; font-family: inherit; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-59011567285781883352015-06-24T22:32:00.000+01:002016-04-03T22:54:30.423+01:00Bacon and Tomato Pasta<span style="font-family: inherit;">Serves 3-4 and ready in about twenty minutes</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Chop one or two slices of <b>bacon </b>per person (I like smoked) <span style="background-color: white; line-height: 18.4799995422363px;">into bite size pieces and put in pan. Start off on a gentle heat to release some of the fat so no oil is needed. Cook for a couple of minutes stirring occasionally.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Finely chop one or two <b>onions </b>and add to the pan with some crushed <b>garlic </b>(I use about half a bulb) and soften for a few minutes, stirring.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Boil the kettle and (assuming using 10 minute dried stuff) start cooking 2-3oz/50-75g <b>pasta </b>per person (I usually use shells).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You don't have to make it spicy - it is nice just garlicky, but I usually add a tsp of <b>paprika </b>and a half a teaspoon of <b>cayenne pepper </b>(quite spicy - use half amounts or just paprika if you want just a little warmth)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add a <b>tin of tomatoes</b> (if they are whole not chopped, bash them up small with the spoon), a good pinch of dried <b>oregano</b>, and some <b>black pepper</b>. Bring to the boil and leave to simmer, adding a big squirt of <b>tomato puree</b> (about 1-2 tbsps) while the pasta is cooking.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Drain pasta and stir into sauce..</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It is tasty without, but really nice with some Parmesan on top when served</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It is also nice with some chopped peppers added at the same time as the onions.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Also good with chicken instead of bacon</span><br />
<span style="font-family: inherit;"><br /></span>
<b><i><u><span style="font-family: inherit;"><br /></span></u></i></b>
<span style="font-family: inherit;">You might also like:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><br /></b><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/loaded-skins.html">Loaded Skins</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/spaghetti-and-meatballs.html">Spaghetti and Meatballs</a></u></b></span><br />
<b><span style="font-family: inherit;"><br /></span></b>
<b><u><span style="font-family: inherit;"><a href="http://tyne-teas.blogspot.co.uk/2014/09/stuffed-peppers.html">Stuffed Peppers</a></span></u></b><br />
<b><u><br /></u></b>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/bacon-and-potato-soup.html">Potato and Bacon Soup</a></u></b><br />
<b><span style="font-family: inherit;"><br /></span></b>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/09/pork-rib-marinade.html"><span style="font-family: inherit;">Rib Marinade</span></a></u></b><br />
<span style="font-family: inherit;"><b><br /></b><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/barbecue-marinade.html">Barbecue Sauce</a></u></b></span><br />
<b><span style="font-family: inherit;"><br /></span></b>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/devilled-sauce.html"><span style="font-family: inherit;">Devilled Sauce</span></a></u></b><br />
<b><span style="font-family: inherit;"><br /></span></b>
<span style="font-family: inherit;"><b><i><u><br /></u></i></b><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span></span><br />
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<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-74639512682032946642015-06-13T23:47:00.000+01:002016-01-30T21:46:59.649+00:00Cake!Having posted previously that I am not great at cakes (I don't have a particularly sweet tooth and I enjoy the variability of creating stuff to taste, not a set formula) when giving a virtually foolproof <a href="http://tyne-teas.blogspot.co.uk/2014/06/citrus-cake.html">citrus loaf cake</a> I have been a bit more experimental in this area lately.<br />
<br />
My favourite recipes so far are here:<br />
<br />
<b><u><a href="http://www.bakingqueen74.co.uk/?p=407">Mint Aero Bubble Slow Cooker Cake</a></u></b><br />
<br />
(This is also a nice recipe for a chocolate loaf just in the oven without the aero bubbles)<br />
<br />
<b><u><a href="http://www.deliaonline.com/recipes/type-of-dish/cakes/gingernuts.html">Ginger Nuts</a></u></b><br />
<b><br /></b>
<b><u><a href="http://allrecipes.co.uk/recipe/25411/vegan-gingerbread.aspx?" target="_blank">Vegan Ginger Cake</a></u></b><br />
<b><u><br /></u></b>
(I don't usually have self-raising flour and add half a teaspoon of baking powder per 2oz/50g plain. For the apple puree, a couple of chopped-up eating apples simmered in a couple of tablespoons of water and mushed up with a fork seems to work)<br />
<br />
<b><u><a href="http://www.deliaonline.com/recipes/galleries/Cakes-for-tea/dark-jamaican-gingerbread.html">Jamaican Ginger Cake</a></u></b><br />
<b><br /></b>
(This is a lot less messy if you have scales you can zero if you weigh the treacle straight into the pan)<br />
<br />
<u><b><a href="http://allrecipes.co.uk/recipe/31553/cinnamon-and-apple-loaf-cake.aspx?">Cinnamon and Apple Loaf</a></b></u><br />
<br />
(I peel the apple though)<br />
<br />
<br />
<b><u><a href="http://www.theguardian.com/lifeandstyle/2014/oct/25/syrup-loaf-cake-ginger-chocolate-orange-cookies-recipe-ruby-tandoh">Golden Syrup Cake</a></u></b><br />
<br />
Second recipe is amazingly light and tasty. I melt the butter and syrup in a bowl over a pan of water (not sure if that is right, it is probably clear to people who often bake cakes). Light brown sugar seems to work okay as well if you haven't enough/any dark. Not sure why two different oven temperatures in recipe; I do it at 160 and check after 45 mins)<br />
<br />
<a href="https://www.jusrol.co.uk/pastry-recipes/mini-puff-apple-tarts" target="_blank"><b>Left over frozen pastry for quick apple tarts</b></a><br />
<br />Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-70759376819840991822015-06-13T23:12:00.001+01:002015-09-04T23:09:15.517+01:00Roast Red Pepper Sauce<br />
Great as a dip, as an alternative to pesto, with pasta, with chicken, with kebabs, with potato wedges. Best made a few hours or a day in advance.<br />
<br />
Roast three whole <b>red peppers</b> on an oven tray for about 40 mins at 200c.<br />
<br />
Skin them by putting them in a plastic bag for a couple of minutes so the skin goes loose and can be easily peeled off. (Make sure any juice from them goes in the pan, throw away the seeds and stalks)<br />
<br />
Blend the pepper flesh with about 5 fl oz of water (enough so you can blend them - if you need to add more then you can just simmer for longer to reduce)<br />
<br />
Add about a teaspoon of <b>olive oil</b>, some <b>black pepper</b> and about 1 tablespoon of <b>balsamic vinegar</b> and simmer with the lid half on gently for 10-15 mins, until it is the thickness you want. Taste and add a pinch of salt and sugar as required (the sauce will get a bit sweeter anyway as flavours develop) and maybe a bit more balsamic vinegar.<br />
<br />
Then crush and rip into small pieces a handful of <b>basil leaves</b> (about 6-8 big ones) and leave to cool.<br />
<br />
<span style="font-family: inherit;"><b><i><u><br /></u></i></b></span>
(You can also roast some garlic or a red chilli with the peppers)<br />
<span style="font-family: inherit;"><b><i><u><br /></u></i></b></span>
<br />
You might also like:<br />
<br />
<b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 20.3280010223389px;"><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html" style="color: #888888; text-decoration: none;">Salsa Salad</a></u></b><br />
<span style="font-family: inherit;"><b><u><br /></u></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/09/pork-rib-marinade.html">Rib Marinade</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/barbecue-marinade.html">Barbecue Sauce</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/09/stuffed-peppers.html">Stuffed Peppers</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/devilled-sauce.html">Devilled Sauce</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/potato-wedges.html">Potato Wedges</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/sticky-onions.html">Sticky Onions</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/loaded-skins.html">Loaded Skins</a></u></b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/spaghetti-and-meatballs.html">Tomato Sauce</a></u></b></span><br />
<span style="font-family: inherit;"><b><i><u><br /></u></i></b></span><span style="background-color: white; color: #33aaff; font-family: inherit; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span></span>
<br />
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-90111403814302504772014-11-17T21:50:00.000+00:002014-11-17T21:51:06.824+00:00Smoked Mackerel<div class="western" style="margin-bottom: 0cm;">
<br />
<span style="font-family: inherit;">Two quick and tasty things to do with smoked mackerel</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white; color: #222222;">Use a fork to pull the fish from the bones and skin</span><br />
<span style="background-color: white; color: #222222;"><br /></span>
<b><span style="font-family: inherit;">Smoked Mackerel Pate</span></b><br />
<br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Mash up with some butter/spread (I usually use about an ounce for three fillets), some black pepper, lemon juice (and some parsley). Lovely on </span></span><span style="background-color: white; color: #222222;">crusty bread or crackers with some salad.</span><br />
<span style="background-color: white; color: #222222;"><br /></span>
<span style="background-color: white; color: #222222;">(If you get a pack of mackerel that is already coated with pepper, lemon or parsley then adjust accordingly!)</span><br />
<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Smoked Mackerel Rice Salad</span></b><br />
<b><span style="font-family: inherit;"><br /></span></b>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Mix flaky chunks into cold rice with plain yoghurt and some black pepper. Add in salady bits </span></span><span style="background-color: white; color: #222222;">for extra taste and crunch - </span><span style="background-color: white; color: #222222; font-family: inherit;">chopped peppers and/or sweetcorn and/or spring onions can be added in advance. Chopped cucumber and/or tomatoes are lovely in it too, but unless you add them just before serving or scoop out all the seeds, it will go watery.</span></div>
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<span style="font-family: inherit;"><b><u><br /></u></b><b><u><i><a href="http://tyne-teas.blogspot.co.uk/2013/12/chicken-and-bacon-casserole.html">Chicken and Bacon Casserole</a></i></u></b></span><br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html" style="color: #888888; text-decoration: none;"><i>Salsa Salad</i></a></u></b></div>
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<u><b><i style="color: #888888; text-decoration: none;"><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html" style="color: #888888; text-decoration: none;">Spicy Prawn Salad</a></i></b></u><br />
<u><b><br /></b></u><u><b><i><a href="http://tyne-teas.blogspot.co.uk/2014/04/chilli-prawn-curry.html">Chilli Prawn Curry</a></i></b></u></div>
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/things-to-have-with-poppadoms.html">Things to have with Poppadoms</a></u></i></b></span><br />
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<span style="font-family: inherit;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/smoked-fish-and-prawns-in-lemony-white.html">Smoked fish and prawns in lemony white sauce</a></u></i></b></span><br />
<span style="font-family: inherit;"><b><i><br /></i></b></span>
<span style="font-family: inherit;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2014/11/spicy-golden-rice-and-chicken.html">Spicy Golden Rice with Chicken</a></u></i></b></span><br />
<span style="font-family: inherit;"><b><i><u><br /></u></i></b></span>
<span style="font-family: inherit;"><b><i><u><br /></u></i></b></span><span style="background-color: white; color: #33aaff; font-family: inherit; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span></span>
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<span style="font-family: inherit;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-29250450593292105392014-11-12T21:15:00.000+00:002014-11-12T21:18:15.092+00:00Spicy Golden Rice and Chicken<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Quick and tasty. Serves 4 (probably with leftovers)</span></div>
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<span style="font-family: inherit;">This mildly spicy rice can make a small amount of chicken go a long way - one or two breasts or two or three thighs will seem like loads</span><br />
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Chop the <b>chicken </b>into small pieces and gently cook in small amount of oil or butter/spread in a pan for a few minutes until all white on the outside. (As it will continue cooking, you don't need worry about whether it is still pink in the middle.)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add one or two finely chopped <b>onions</b>, some crushed <b>garlic </b>(up to about half a bulb according to how garlicy you like things) and some chopped <b>peppers </b>(I usually add a red and a green one to contrast the colours a bit) and cook gently until they are softened.</span><br />
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<span style="font-family: inherit;">Then add the spices:</span><br />
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<span style="font-family: inherit;">3 tsps</span><span style="font-family: inherit;"> ground</span><span style="font-family: inherit;"> </span><span style="font-family: inherit; font-size: small;"><b>coriander</b></span></div>
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<span style="font-family: inherit;">2.5 tsps ground <span style="font-size: small;"><b>cumin</b></span></span></div>
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<span style="font-family: inherit;">1.5 tsp <span style="font-size: small;"><b>turmeric</b></span></span></div>
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<span style="font-family: inherit;">1 tsp <span style="font-size: small;"><b>paprika </b></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;">1tsp <b>cayenne pepper</b></span> </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">(you can vary the amount of paprika and cayenne if you prefer it milder or spicier, eg 1.5 paprika and just half cayenne will be milder) </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Stir the spices through on a gentle heat for a couple of minutes and then add 8 oz of <b>rice </b>(I usually use basmati), stir to coat the rice and then add 15 fl oz of boiling water and one or two tablespoons of <b>lemon juice</b>. (You can also add half or a whole chicken stock cube if you like, especially if you are using less chicken).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">(If I want to make sure of leftovers for lunch the next day I usually add 10 oz of rice and just under a pint of boiling water)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bring to the boil, then turn the heat <i>right </i>down and leave with a lid on for 5 minutes. Stir well and put the lid back on for another 2-3 mins, and check and stir again and repeat. When the rice is soft and the liquid all absorbed it is ready (Usually about 10-15 mins total cooking time for the rice)</span></div>
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It tastes great as is, but serving with some <b>yoghurt </b>(plain or greek) really enhances it.</div>
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<span style="font-family: inherit;">1tsp = 5ml</span></div>
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<span style="font-family: inherit;">1tbsp = 15ml</span></div>
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15 fl oz is about 425 mls</div>
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<span style="font-family: inherit;"><br /></span><b><u><i><a href="http://tyne-teas.blogspot.co.uk/2014/03/spicy-chicken-drumsticks.html"><span style="font-family: inherit;">Spicy Chicken Drumsticks</span></a></i></u></b><br />
<span style="font-family: inherit;"><b><u><br /></u></b><b><u><i><a href="http://tyne-teas.blogspot.co.uk/2013/12/chicken-and-bacon-casserole.html">Chicken and Bacon Casserole</a></i></u></b></span><br />
<span style="font-family: inherit;"><b><u><br /></u></b></span>
<br />
<div style="color: #666666; line-height: 20.3280010223389px;">
<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html" style="color: #888888; text-decoration: none;"><i>Salsa Salad</i></a></u></b></div>
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<b><i><br /></i></b></div>
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<u><b><i style="color: #888888; text-decoration: none;"><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html" style="color: #888888; text-decoration: none;">Spicy Prawn Salad</a></i></b></u><br />
<u><b><br /></b></u>
<u><b><i><a href="http://tyne-teas.blogspot.co.uk/2014/04/chilli-prawn-curry.html">Chilli Prawn Curry</a></i></b></u></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/things-to-have-with-poppadoms.html">Things to have with Poppadoms</a></u></i></b></span><span style="font-family: inherit;"><br /></span><span style="background-color: white; color: #33aaff; font-family: inherit; font-size: 13px; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #33aaff; font-size: 13px; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span></span>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0cm;">
<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-10909697317029625372014-09-27T22:29:00.000+01:002016-01-31T00:13:31.555+00:00Pork Rib Marinade<div>
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<div>
This will comfortably do 1.5kgs of ribs.<br />
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(It is not a particularly hot marinade despite the quantities of spices)</div>
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Mix together<br />
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6 tsps of <b>paprika </b>(half plain and half smoked paprika is also nice)<br />
0.5-1tsp of <b>cayenne pepper</b><br />
0.5-1tsp of <b>black pepper</b><br />
big pinch of <b>thyme</b><br />
small pinch of <b>salt</b><br />
5 fl oz <b>honey </b>(a half cup)<br />
2.5 fl oz <b>red wine vinegar </b>(a quarter cup)<br />
4-5 cloves of <b>garlic </b>(finely crushed)</div>
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I usually leave ribs marinading for a couple of hours, then take off any excess marinade and put them in the oven for 30-40 mins. About half-way through cooking I pour off the meat juices, mix with the marinade, and simmer gently in a pan to reduce down a bit. I then thicken it (mix about a teaspoon of cornflour with a little water, add a bit of the sauce to this, mix together then return to the pan and give it a whisk) as a sauce for the ribs, which I serve with <b><a href="http://tyne-teas.blogspot.co.uk/2014/02/potato-wedges.html">potato wedges</a></b></div>
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/barbecue-marinade.html" target="_blank">Barbecue Marinade</a></u></b><br />
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<u><b><a href="http://tyne-teas.blogspot.co.uk/2013/11/loaded-skins.html" target="_blank">Loaded Skins</a></b></u><br />
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<u><b><a href="http://tyne-teas.blogspot.co.uk/2014/02/devilled-sauce.html" target="_blank">Devilled Sauce</a></b></u><br />
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<br />
<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0cm;">
<br /></div>
Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-27079247218485856462014-09-06T23:14:00.002+01:002014-11-30T18:20:57.830+00:00Stuffed Peppers<div>
Put the oven on to about 200 c/GM 6</div>
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Cut the <b>peppers </b>in half (lengthways) and remove the stalk and seeds. It's nice to have a good mix of colours and each person will probably eat three or four halves. </div>
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A pound of mince (450-500g) will stuff up to about ten peppers (I usually don't stuff this many, typically five or six and then either put the remaining mince out for people to help themselves to some more or have it with a baked potato or some bread for a lunch later in the week.)</div>
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Put the peppers in an oven dish (the best size is so they all fit in one layer next to each other without gaps) and put in the oven while you make the filling. (Peek into the oven from time to time though as you want them to soften but not char!)</div>
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Brown about 1lb of <b>mince</b> and then drain off the fat (but leaving the meat juices). Add one or two finely chopped <b>onions </b>and about half a bulb of crushed <b>garlic </b>and cook for three or four mins until soft.</div>
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<br /></div>
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Add about a teaspoon of <b>paprika </b>(half and half smoked is nice)<b> </b>and about half a teaspoon of <b>cayenne pepper </b>(adjust if you like it more or less spicy!) and stir through for a minute or two. Then add two or three teaspoons of <b>vinegar </b>(balsamic is nice and rich, but malt will be fine too) and give it a good stir getting the spices off the bottom of the pan. </div>
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Add a <b>tin of chopped tomatoes</b> and a big pinch of <b>oregano </b>and some <b>black pepper</b> and bring gently to the boil. (You can add half or a whole beef stock cube if you like.) Add a good squeeze of <b>tomato puree</b> (about a tablespoon) and leave to simmer for a few minutes to thicken a bit while you slice/grate <b>cheese </b>to go on top.</div>
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<br /></div>
<div>
I usually use <b>mozzarella </b>but anything melty (eg mild cheddar) would be fine. How much cheese you use is up to you. I can usually get eight to ten reasonable slices (ie four to five peppers worth) out of a 125g mozzarella ball.</div>
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Spoon mince into each pepper-half, pushing it flat then top with cheese.</div>
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Put back in the oven until the cheese is as melty and bubbly as you like it (usually about ten minutes)</div>
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Serve with crusty bread or garlic bread<br />
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(In a hurry? Chop the peppers and cook with the onions, serve the mince with rice, or baked potato and grated cheese)</div>
</div>
<div>
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<br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.4799995422363px; text-decoration: underline;"><br /></span>
<br />
<div class="western" style="margin-bottom: 0cm;">
<br /></div>
Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-29455580646825143282014-08-12T22:30:00.001+01:002016-02-26T23:02:53.866+00:00Something for NothingSome easy ways to make a few bob or receive free things!<br />
<br />
<b>Paid surveys</b><br />
<br />
There are plenty of sites offering money or entries into prize draws, however in my opinion some are quite frustrating as they ask loads of screening questions before deciding too often that you don't quite match the profile for who they are wanting info from on this occasion.<br />
<br />
My favourite is <a href="https://yougov.co.uk/refer/JkDGD6DM2YZsdRzRUCH1ww/"><b>YouGov</b></a> as they only seem to invite you to take surveys they do actually want you to take, you typically get 50p - £1 per survey and usually get invited to a couple a week so it quickly adds up (you do need to remember to click at the end of each survey to say you want to be credited with the cash and not convert it to a prize draw entry though). Once you get to £50 you can get the cash transferred to your bank . The surveys are usually to do with current affairs/news/politics and usually take 5-15 minutes, and are easy to do when travelling or half watching tv.<br />
<br />
<b><u><i><a href="https://yougov.co.uk/refer/JkDGD6DM2YZsdRzRUCH1ww/">You can join YouGov here</a></i></u></b><br />
<br />
<a href="https://www.panelbase.net/index.aspx">Panelbase</a> seems quite reasonable too<b><br /></b><br />
<br />
<b>Free Things</b><br />
There are lots of websites which notify you of offers for free samples. Personally I only register for things I am genuinely interested in, like toiletries (I do quite well for little tubes of toothpaste particularly, which are handy for travelling), food things and cosmetics (because I don't think it's fair to either take something I'm not that bothered for the sake of it, particularly if it is costing a small company, a not-for profit organisation or something limited availability where it will deny the opportunity to someone else).<br />
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My favourites are <b><u><a href="http://www.moneysavingexpert.com/">Money Saving Expert</a></u></b> and <b><u><a href="http://www.free-stuff.co.uk/" target="_blank">Free Stuff</a></u></b><br />
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<b>Blogging</b><br />
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If you have something to share that other people might be interested in, you can do worse than have a blog! There are plenty of free to use blogging sites (like <a href="http://www.blogger.com/">Blogger</a>) and on many you can add things like Adsense which will display adverts determined from the reader's own internet use and if they click on any that interest them to find out more it will earn the blogger pennies.<br />
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<b>Loyalty Cards</b><br />
<b><br /></b>
Even if you don't shop at a particular store often or at all, it can still be worth having their loyalty card.<br />
<br />
For example with <b><a href="http://www.nectar.com/" target="_blank">Nectar</a>, </b>you can get points for <b><a href="http://www.ebay.co.uk/" target="_blank">ebay</a> </b>purchases, supporting <a href="https://www.oxfam.org.uk/donate/donate-goods/tag-your-bag/nectar-points" style="font-weight: bold;" target="_blank">Oxfam</a>, using their internet <a href="http://www.nectar.com/collect/nectar-search.points" style="font-weight: bold;" target="_blank">search engine</a> (up to £1's worth a month), then spend them at <a href="http://www.nectar.com/spend.points" target="_blank">places like Argos</a> without ever having set foot in Sainsbury's!<br />
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I also use <a href="http://qm.ee/A5AB8662" style="font-weight: bold;" target="_blank">Qmee</a> which sits quietly in the background and occasionally when I am searching for things (either through the usual search engine or on sites like ebay or Amazon) will politely offer via a sidebar some pennies if I am interested in looking at their suggested alternatives. You can get the money paid whenever you like (no minimum) to a paypal account.<br />
<br />
<b><a href="http://freepostcodelottery.com/?ref=174579">Free Postcode Lottery</a></b><br />
<b><br /></b>
Free daily competition - register your postcode, check the site and if it is drawn you can claim a prize. Free to enter with winnings paid from ad revenue generated - good luck!<br />
<br />
<a href="http://ashleighmoneysaver.co.uk/daily-prize-draw/9bb8-13498/"><b>Free Daily Draw</b></a><br />
<br />
Register, check daily, you may win £50 : )<br />
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<b><a href="http://thestreetlottery.com/?ref=594">Street Lottery</a></b><br />
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Register, check daily, good luck<br />
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<u><b><a href="http://geolot.to/1FfPoAl">GeoLotto</a></b></u><br />
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There is a free version of this treasure hunt game. Register and you get 50 free digs a day. Choose where you dig and the pennies add up. (Update - free game does not always run)<br />
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None of these are going to bring you life-changing riches, but it all adds up : )<br />
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You might also be interested in <b><u><a href="http://tyne-teas.blogspot.co.uk/2014/05/easy-ways-to-support-good-causes.html" target="_blank">Easy Ways to Support Good Causes</a></u></b><br />
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<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
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Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-63624058075691213552014-07-09T20:12:00.000+01:002014-12-27T19:29:58.664+00:00Favourite Things<br />
Some of my <span style="font-family: inherit;">favourite </span>sites (with absolutely no local bias whatsoever!) - will add more as I remember them... (and feel free to share yours)<br />
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<b><u><a href="http://www.wensleydale.co.uk/"><span style="font-size: large;">Wensleydale Creamery</span></a></u></b><br />
Home of Real Wensleydale Cheese. My favourites are the garlic and chive, and the ginger. Well worth a visit too!<br />
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<b><u><a href="http://northumberlandsausagecompany.co.uk/"><span style="font-size: large;">Northumberland Sausage Company</span></a></u></b><br />
Sausages!<br />
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<b><u><span style="font-size: large;"><a href="http://northumberlandcheese.co.uk/">Northumberland Cheese Company</a></span></u></b><br />
Cheese!<br />
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<u><span style="font-size: large;"><b><a href="http://www.boulevardcuisine.co.uk/">Boulevard Cuisine - North Shields</a></b></span></u><br />
Smoked Oils and Peppers<br />
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<span style="font-family: inherit; font-size: large; line-height: 18.4799995422363px;"><u><b><a href="http://www.britishbeefjerky.co.uk/">British Beef Jerky</a></b></u></span><br />
Jerky and Biltong from Northumberland<br />
<span style="background-color: white; color: #303030; line-height: 22.784000396728516px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #303030; line-height: 22.784000396728516px;"><span style="font-family: inherit; font-size: large;"><b><u><a href="http://www.thegarlicfarm.co.uk/">The Garlic Farm</a></u></b></span></span><br />
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;">On the Isle of Wight. Was recently given some smoked and elephant garlic : )</span></span><br />
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<img alt="Image preview" height="200" src="https://o.twimg.com/2/proxy.jpg?t=HBgtaHR0cDovL3N0YXRpYy5vdy5seS9waG90b3Mvb3JpZ2luYWwvNmFrZkwuanBnFMAHFIAKABYAEgA&s=loA1GpGS_85mf-zdBW2MZblLxZxX4Sh2XPuIRAdMrnc" width="150" /></div>
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<span style="font-size: large; line-height: 18.479999542236328px;"><b><u><a href="http://www.nicholsonsbutchers.co.uk/">Nicholsons the Butcher - Whitley Bay</a></u></b></span></div>
<span style="font-family: inherit; line-height: 18.479999542236328px;">Traditional and independent</span><br />
<span style="font-family: inherit; line-height: 18.479999542236328px;"><br /></span>
<b><span style="font-size: large;"><a href="http://eattheseasons.co.uk/">Eat the Seasons</a></span></b><br />
<span style="background-color: white; color: #303030; line-height: 22.7840003967285px;"><span style="font-family: inherit;">UK seasonal food information and tips</span></span><br />
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<span style="font-family: inherit;"><span style="color: #33aaff; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br style="font-size: 13px; line-height: 18.479999542236328px;" /><span style="color: #33aaff; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span></span><br />
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<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-56622331151749770652014-07-05T20:05:00.000+01:002014-09-09T21:01:36.856+01:00Carrot and Cucumber Ribbon Salad<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-size: 22px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<b style="font-size: large; line-height: 1.4;"><span style="font-family: inherit;">light and simple</span></b></h3>
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<span style="font-size: medium;"><b><span style="font-family: inherit;"><br /></span></b></span></div>
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<span style="font-family: inherit;"><span style="line-height: 25.200000762939453px;">Chop some <b>red chilli</b> - about a quarter. </span><span style="line-height: 18.479999542236328px;">(I usually stick my hand in a sandwich bag, cut the stalk off, cut in half lengthways, scrape the seeds out and then use a rocker-chopper (</span><a href="http://en.wikipedia.org/wiki/Mezzaluna" style="color: #888888; line-height: 18.479999542236328px; text-decoration: none;">mezzaluna</a><span style="line-height: 18.479999542236328px;">) to chop without getting covered)</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;"><br /></span></span>
<span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">(If you don't want it hot, see below for an alternative)</span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;">Add 2-3 tablespoons of <b>wine vinegar </b>(red or white), about a teaspoon of white <b>sugar </b>and a grind of <b>black pepper</b>. Add more sugar and pepper to taste (or fish some pieces of chilli out if it's getting a bit strong!) after it has stood for about 10-20 minutes.</span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;">Peel one or two <b>carrots</b> and then use a potato peeler to cut lengthways into ribbons. Add to the dressing. </span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.479999542236328px;">Then cut a <b>cucumber </b>in half and slice it</span><span style="line-height: 18.479999542236328px;"><b> </b>lengthways </span><span style="line-height: 18.479999542236328px;">using the potato peeler (up to you if you cut the half in half and scoop out the wet seeds with a teaspoon)</span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;">The carrot can be left to soak in it for a little while, but the cucumber (especially if you leave the seeds in) is best going in just before serving.</span></span><br />
<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span>
<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span>
<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;">(I was asked on Twitter after posting this if there was a more child-friendly version. I suggested red pepper instead of the chilli, either chopped up, or long thin ribbons along a cut edge. I have made this without the chillies or sugar, and adding fresh basil leaves)</span></span><br />
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<span style="line-height: 18.479999542236328px;"><img alt="Image preview" height="240" src="https://o.twimg.com/2/proxy.jpg?t=HBgtaHR0cDovL3N0YXRpYy5vdy5seS9waG90b3Mvb3JpZ2luYWwvNlB2ZWYuanBnFMAHFNAFABYAEgA&s=87yyzvI3Ky8v65szVfH_uYu7sAYuIIIYnRd2wKNBJ-k" width="320" /></span></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><br /></span></span>
<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;">Nice with salmon, grilled chicken or <a href="http://tyne-teas.blogspot.co.uk/2014/06/burgers.html">burgers</a></span></span></div>
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You might also like:</div>
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html">Salsa Salad</a></u></b></div>
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<b><br /></b></div>
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<u><b><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html">Spicy Prawn Salad</a></b></u></div>
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<u><br /></u></div>
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/chicken-kebabs.html">Chicken Kebabs</a></u></b></div>
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<span style="line-height: 18.479999542236328px;"><span style="font-family: inherit;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/the-best-toasted-sandwich.html">The best Toasted Sandwich</a></u></b></span></span></div>
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<span style="line-height: 18.479999542236328px;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/05/barbecue.html">Barbecue Ideas</a></u></b></span></div>
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<span style="font-family: inherit;"><span style="color: #33aaff; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br style="font-size: 13px; line-height: 18.479999542236328px;" /><span style="color: #33aaff; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span></span><br />
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<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-10975963538057310212014-06-28T00:45:00.000+01:002014-09-06T23:29:31.920+01:00Burgers<b style="font-size: x-large;">Not so much recipes as ideas...</b><br />
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<br />
I make burgers for flavour not bulk, so leave out breadcrumbs and egg. (I don't care whether this means I make patties or whatever, not burgers!)<br />
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I tend to just use mince without adding breadcrumbs. As far as I can tell, while breadcrumbs add bulk, they just absorb the fat and I would rather have smaller meatier burgers!<br />
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Since I don't use breadcrumbs, I also don't need to add egg to bind everything together either.<br />
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My basic burger mix is just <b>oregano/basil</b> (dried or fresh), and black <b>pepper </b>(and maybe some <b>parsley</b>).<br />
<br />
This is tasty in itself, in a bun (either soft white or ciabbata) with mayonnaise, or <a href="http://tyne-teas.blogspot.co.uk/2014/02/barbecue-marinade.html" style="font-weight: bold; text-decoration: underline;">relish</a> or with tangier sauces on the bun like Reggae, peri peri or sweet chilli...<br />
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I mix it up, divide into however many and cook (usually on a george forman grill).<br />
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Other variations include (mix and match!)<br />
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grated onion<br />
crushed garlic<br />
chopped chillies<br />
coriander leaf<br />
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dash of Worcestershire sauce<br />
dash of Tabasco<br />
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pinch of cumin<br />
pinch of ground coriander seed<br />
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Adding a little pocket of cheese or crunchy mustard in the middle of the burger. (Make two small burgers, push a dent into the centres, add filling then squish together)<br />
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You might also like:<br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/06/citrus-cake.html">Citrus Cake</a></u></b><br />
<b><br /></b>
<u><b><a href="http://tyne-teas.blogspot.co.uk/2014/05/barbecue.html">Barbecue Ideas</a></b></u><br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/04/chilli-beef-stew_24.html">Chilli Beef Stew</a></u></b><br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/beef-in-beer.html">Beef in Beer</a></u></b><br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/kofta-curry.html">Kofta Curry</a></u></b><br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/spaghetti-and-meatballs.html">Spaghetti and Meatballs</a></u></b><br />
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<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/09/stuffed-peppers.html" target="_blank">Stuffed Peppers</a></u></b><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span><span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span>
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Please visit my </span><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">post for more about my blog and me - I hope you enjoy my recipes : )</span><br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-73335092913921525812014-06-08T23:57:00.000+01:002014-07-06T00:20:51.329+01:00Chocolate Mousse<br />
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<b><span style="font-size: large;">This is from a <a href="http://en.wikipedia.org/wiki/Jackie_(magazine)">Jackie Magazine</a> recipe from the 80s.</span></b></div>
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Serves 2 (but quantities increase well)<br />
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Melt 4oz of <b>milk chocolate</b> in a bowl (either microwave or over a pan of hot water). Can be cooking or eating chocolate.<br />
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Separate two <b>eggs</b>. Beat the yolks and add into the melted chocolate (mix fast and thoroughly).<br />
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(<a href="http://tyne-teas.blogspot.co.uk/2014/03/cooking-with-kids.html">Fun way to separate eggs here</a>)<br />
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Beat the two egg whites until they are stiff (do the 'upside-down bowl over head test' at your own risk), then fold into the chocolate mixture. (Use a metal spoon to fold: cut and lift it -<i>not </i>stir- to keep it light and fluffy)<br />
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Put it into whatever you are serving it in and chill for an hour or two.<br />
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Good to serve with some cream on and a bit of grated chocolate, or slices of kiwi fruit<br />
<br />
Although it won't set quite as well with, this is also nice with a bit of rum mixed into the chocolate and yolk mix (NB Rum not included in the original recipe aimed at pre and early teens!)<br />
<br />
<br />
You might also like:<br />
<br />
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/06/citrus-cake.html">Citrus Cake</a></u></b><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span><span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span>
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<br /></div>
<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Please visit my </span><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">post for more about my blog and me - I hope you enjoy my recipes : )</span><br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-36970681193488131742014-06-08T22:52:00.002+01:002014-07-06T00:25:10.910+01:00Citrus Cake<div style="margin: 0px;">
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<b><span style="font-size: large;">If you already make nice cakes, this isn't the recipe for you!</span></b></div>
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<span style="font-size: large;"><b>Baking isn't really my thing, you have to be too precise, and it always seems a lot of time and effort for regrettably disappointing results but</b> <b>this simple recipe for a loaf cake produces consistent and presentable results for even reluctant bakers like me - foolproof! </b></span></div>
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<br />
Whisk an <b>egg</b>, 4 fl oz of <b>milk </b>and 4 tbsps of vegetable <b>oil </b>in a bowl.<br />
<br />
Grate in the zest of an <b>orange </b>or a <b>lemon </b>and <b>w</b>hisk in 2 oz of <b>brown sugar</b> and 2 oz of <b>white sugar</b>.<br />
<br />
Whisk in half a teaspoon of <b>salt</b>, 2 tsps of <b>baking powder</b> and 8 oz of <b>plain flour </b>and beat to make a batter.<br />
<br />
Line a small loaf tin with greaseproof paper and pour in the batter. Put it in the oven heated to about 160c/GM4.<br />
<br />
While the cake is cooking, add the <b>juice </b>of the orange or lemon to a pan with about 2 oz of white <b>sugar </b>(if you are using lemon juice, add a couple of tablespoons of water too, you need a total of about 100mls of liquid). Bring <i>gently </i>to the boil then simmer for about 5 minutes to make a syrup.<br />
<br />
After about 25 minutes stab it with a thin knife or skewer. If there is wet batter stuck to the knife, put it back in and keep checking every 5 mins or so. (Don't worry about leaving holes in it.)<br />
<br />
When the knife comes out clean, take the loaf out of the oven. Prog <i>lots </i>of holes down into it, then pour the syrup over to soak down into the holes and leave to cool.<br />
<br />
(If you don't have any citrus fruit, this is still okay without any zest in the batter and using orange or lemon juice for the syrup or using just sugar syrup (100mls of water), or putting a few spoons of marmalade or lemon curd over the top)<br />
<br />
<br />
You might also like:<br />
<br />
<b><i><a href="http://tyne-teas.blogspot.co.uk/2014/06/chocolate-mousse.html">Chocolate Mousse</a></i></b><br />
<br /></div>
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span><span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span>
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<br /></div>
<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Please visit my </span><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">post for more about my blog and me - I hope you enjoy my recipes : )</span><br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-30568489755145820252014-06-07T13:03:00.000+01:002014-07-08T21:20:21.932+01:00Potato Cake<div style="margin: 0px;">
<b style="font-size: x-large;">Like a Potato Rosti or Hash Browns</b><br />
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<b style="font-size: x-large;">Great with a traditional British Breakfast </b><br />
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How many <b>potatoes </b>you do really depends on whether you are doing this as a small side for a full breakfast for a few, or as the main staple for one or two with an egg or a bit of bacon or a sausage instead of bread. One decent sized potato (what I would call a medium size for baking) will do this as a guide.</div>
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Grate the potato (I use Maris Pipers) and then squeeze the liquid out.<br />
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I just squeeze small amounts at a time and use my hand, but you can also put it in a (clean) tea-towel to squeeze. (But I reckon I'll be washing my hands anyway and I don't want bits of potato in my washer! You can use kitchen roll instead of a tea towel, but you may end up picking bits of paper out of your mix.) I would recommend squeezing it over a bowl, otherwise you can clog the sink up (to say nothing of losing half the potato down it if you try to do too much at once). The starch in the water is quite interesting for kids to play with later too<br />
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Put the potato in a bowl and sprinkle on a small pinch of <b>salt </b>and grind on some <b>black pepper</b> and mix it in (If you can see the pepper is well distributed, you can assume the salt is too).<br />
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Lightly <b>oil </b>a frying pan and then press the potato into the pan. Push it down firmly and go round the edges pushing them in and down.<br />
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Cook <i>gently </i>for about 5-10 mins (depending on how thick the potato layer is) pushing it down all over and in and down at the sides again a few times, until you can see no more raw potato on the top. Have a quick check underneath that that side has gone crispy, if it hasn't turn up the heat for a quick blast and keep pressing it down.<br />
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Turn over to crisp off the other side. This will only take a few minutes, as the potato is already cooked through. (If you have thicker layer, you might want to quickly turn it back over to the first side to give that another quick recrisp)<br />
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This is a basic potato cake, and while good as is, you can add any herbs, seasonings and fillings you fancy. Parsley and/or thyme is good, so is garlic, chillies and/or onion (onion does make it a bit wetter so takes slightly longer to cook and crisp) or chop in some cooked bacon, ham or gammon (probably won't need any salt)<br />
<br />
You might also like:<br />
<br />
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/03/spicy-chicken-drumsticks.html">Spicy Chicken Drumsticks</a></u></b><br />
<br />
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/mushroom-rice.html">Mushroom Rice</a></u></b><br />
<b><br /></b>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/06/burgers.html">Burgers</a></u></b></div>
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<b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><br /></b>
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span><span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span>
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<div class="western" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px; margin-bottom: 0cm;">
<br /></div>
<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Please visit my </span><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">post for more about my blog and me - I hope you enjoy my recipes : )</span><br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-5059968110390992852014-05-17T12:35:00.000+01:002014-07-06T00:23:21.771+01:00Barbecue<div>
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<b><span style="font-size: large;">Here are links to ideas on my blog that are great at barbecues</span></b></div>
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<i><span style="font-size: large;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/03/spicy-chicken-drumsticks.html">Spicy Chicken Drumsticks</a></u></b></span></i><br />
<span style="font-size: large;">similar heat to tandoori</span><br />
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<i><span style="font-size: large;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/barbecue-marinade.html">Barbecue Marinade/Relish</a></u></b></span></i><br />
<span style="font-size: large;">great as a marinade for ribs or as a sauce or relish</span></div>
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<span style="font-size: large;"><br /></span></div>
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<i><span style="font-size: large;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/salsa-salad.html">Salsa Salad</a></u></b></span></i><br />
<span style="color: #292f33; line-height: 22px; white-space: pre-wrap;"><span style="font-family: inherit; font-size: large;">With chillies and fresh coriander, this salsa salad is packed with flavour </span></span><br />
<span style="color: #292f33; font-family: 'Gotham Narrow SSm', sans-serif; font-size: 16px; line-height: 22px; white-space: pre-wrap;"><br /></span></div>
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<i><span style="font-size: large;"><b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/chicken-kebabs.html">Chicken Kebabs</a></u></b></span></i></div>
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<span style="font-size: large;">quick marinaded chicken, great with pitta bread, peppers and yoghurt</span><br />
<i><span style="font-size: large;"><b><br /></b></span></i></div>
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<span style="font-size: large;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/sticky-onions.html">Sticky Onions</a></u></i></b></span><br />
<span style="font-size: large;">caramelised-ish onions</span></div>
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<span style="font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-size: large;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2014/02/devilled-sauce.html">Devilled Sauce</a></u></i></b></span></div>
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<span style="font-size: large;">great as a sauce or relish</span><br />
<span style="font-size: large;"><b><i><br /></i></b></span></div>
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<span style="font-size: large;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html">Spicy Prawn Salad</a></u></i></b></span></div>
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<span style="font-size: large;"><b><i><br /></i></b></span>
<span style="font-size: large;"><b><i><br /></i></b></span>
<span style="font-size: large;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2014/06/burgers.html">Burgers</a></u></i></b></span></div>
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<span style="font-size: large;">how do you like yours?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><i><u><a href="http://tyne-teas.blogspot.co.uk/2014/07/carrot-and-cucumber-ribbon-salad.html">Ribbon Salad</a></u></i></b></span><br />
<span style="font-size: large;">Carrot and Cucumber</span></div>
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<b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><br /></b><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span><span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"></span>
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<div class="western" style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px; margin-bottom: 0cm;">
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<span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Please visit my </span><b style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">post for more about my blog and me - I hope you enjoy my recipes : )</span><br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-33954067223199544682014-05-13T23:32:00.002+01:002014-08-12T22:36:07.477+01:00Easy ways to support good causes<span style="font-size: large;"><b>Supporting Good Causes</b></span><br />
<span style="font-size: large;"><b><br /></b></span><b>
A non-food post, but I just wanted to share some easy ways to support good causes financially without costing you a penny!</b><br />
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<br />
<b><span style="font-size: large;">everyclick</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
Use everyclick for your ordinary internet searches (it's powered by Yahoo) and each one you make will raise a small amount for your nominated good cause (there are over 200,000 to choose from), whether it is a small local charity to a national organisation. You can track your contribution and it's quite satisfying to see it add up!<br />
<br />
(If it's a small organisation, it may be worth checking that they know about everyclick to access the funds raised for them!)<br />
<br />
<b><u><a href="http://www.everyclick.com/">www.everyclick.com</a></u></b><br />
<b><br /></b>
<b><br /></b>
<b><span style="font-size: large;">freerice</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
Freerice supports the United Nations World Food Programme.<br />
<br />
Choose your quiz subject (for example vocab, languages, countries, flags, chemistry, famous paintings, landmarks...) and for each question you get right, grains of rice are donated to help end hunger.<br />
<br />
You can track your contribution - you see a bowl fill up for each session, or your all time contribution if you register.<br />
<br />
I often play this when half watching tv, and my daughter quite enjoys it too - educational, worthy and a computer game!<br />
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<b><u><a href="http://www.freerice.com/">www.freerice.com</a></u></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">lendwithcare</span></b></div>
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Lendwithcare is an initiative from CARE International UK, an aid and development organisation.</div>
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You can support an entrepeneur in the developing world with a mico-loan for their business Choose who you support from their profiles from a range of countries and businesses (for example food production, agriculture...)</div>
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Although this one isn't <i>quite </i> no-cost as you need to make a loan of at least £15, I am including it since you can have it repaid if you don't want to keep loaning it back out to others (through recycling I have made loans totalling about six times the value of the amount I have originally contributed)</div>
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<b><u><a href="http://www.lendwithcare.org/">www.lendwithcare.org</a></u></b><br />
<b><br /></b><b>You might also be interested in <u><a href="http://tyne-teas.blogspot.co.uk/2014/08/something-for-nothing.html" target="_blank">Something for Nothing</a></u><br /></b>
<b><br /></b>
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span>
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Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )<br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-53203791106980139502014-04-24T19:25:00.000+01:002014-09-29T21:17:49.286+01:00Chilli Beef Stew<b style="font-size: x-large;">A spicy stew that makes a nice change from chilli with mince</b><br />
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<span style="font-size: large;"><b>Chilli Beef Stew</b></span><br />
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Serves four<br />
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Gently heat a tiny drop of <b>oil </b>and dot of <b>butter/spread</b> in a heavy casserole pan that will go in the oven (if you don't have one, use an ordinary pan and transfer it into a oven dish later or just do on the hob) and lightly brown <b>1lb of stewing/casserole/shin beef</b>.<br />
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Add some crushed cloves of <b>garlic </b>(I usually use about half a bulb) and a couple of <b>onions </b>(I usually chop finely to disappear into the sauce) and soften for a few minutes.<br />
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Add (according to how hot you want it to be) a total of three teaspoons of <b>cayenne pepper/paprika</b> (I usually use one-and-a-half teaspoons of each and that is quite spicy), stir through then add <b>a tin of chopped tomatoes</b>, a large pinch of <b>oregano, </b>some <b>black pepper</b>, about a tablespoon of <b>vinegar</b>, about a tablespoon of <b>tomato puree</b> and then add some <b>water </b>(about three-quarters of the empty tin of tomatoes).<br />
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(If you like you can add chopped peppers with the onions, or kidney beans when cooking)<br />
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Bring it to the boil and let it simmer for about half an hour, before putting it in the oven for a couple of hours, about 130c/GM3.<br />
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If you are making it in advance, you can either put it straight in the oven and then just reheat tomorrow, or switch it off and do in oven tomorrow. (Or you can leave the oven off all together and just leave it on a very low heat with the lid on for a couple of hours, stirring every 15-20 mins.)<br />
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This is really nice with <b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/quick-baked-potatoes.html">baked potatoes</a></u></b>, crusty bread, garlic bread, pasta or rice.<br />
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<i>You might also like</i><br />
<i><br /></i>
<a href="http://tyne-teas.blogspot.co.uk/2013/11/beef-in-beer.html"><b><i>Beef in Beer</i></b></a><br />
<i><br /></i>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/12/chicken-and-bacon-casserole.html"><i>Chicken and Bacon Casserole</i></a></u></b><br />
<i><b><u><br /></u></b>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2013/11/loaded-skins.html">Loaded Skins</a></u></b></i><br />
<i><b><br /></b></i>
<b><u><a href="http://tyne-teas.blogspot.co.uk/2014/09/stuffed-peppers.html" target="_blank"><i>Stuffed Peppers</i></a></u></b><br />
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<br />
teaspoon = 5ml<br />
tablespoon = 15ml<br />
1lb is about 450-500g<br />
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<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span>
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Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )<br />
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Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-13568254285114898912014-04-07T19:58:00.001+01:002014-07-06T00:24:22.049+01:00Chilli Prawn Curry<span style="font-size: large;"><b>Curry quicker than a takeaway </b></span><br />
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<span style="font-size: large;"><b>Chilli Prawn Curry</b></span><br />
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<span style="font-family: inherit;">Serves four. Lovely with rice or naan bread and natural yoghurt</span><br />
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<span style="font-family: inherit;">Chop an <b>onion</b>, a bunch of <b>spring onions</b>, crush three or four cloves of <b>garlic </b>and finely chop one or two <b>green chillies</b> (<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">I usually stick my hand in a sandwich bag, cut the stalk off, cut in half lengthways, scrape the seeds out and then use a rocker-chopper (</span><a href="http://en.wikipedia.org/wiki/Mezzaluna" style="background-color: white; color: #888888; line-height: 18.479999542236328px; text-decoration: none;">mezzaluna</a><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">) to chop without getting covered).</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">Gently soften for about three minutes in a tiny amount of <b>oil </b>in a big pan, stirring (I use a wok for this).</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">Add 1tsp <b>turmeric</b>, 1tsp <b>cumin</b>, 1tsp <b>ground coriander</b> and 1.5 tsps of <b>curry powder</b> (I usually use Schawartz 'mild') and cook gently, stirring for a minute then add a <b>tin of (chopped) tomatoes </b>and 1/4 pint of <b>water</b>. Bring to the boil then simmer for about ten minutes, stirring occasionally, until it is reduced down to thicker than before you added the water (I wouldn't recommend trying to save time by leaving the water out and missing out the simmering, as the spices will taste gritty and the flavour won't be quite right either).</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">Add about 1lb of <b>prawns </b>(I usually use half and half big and small prawns, frozen defrosted) and a handful of chopped <b>fresh coriander </b>and gently heat through for three or four minutes. (Try not to have the prawns too wet or the sauce will go too sloppy and the prawns will boil tough if you try to reduce it back down. Also bear in mind frozen prawns can be a bit salty, so you probably won't need to add any salt to the sauce)</span></span><br />
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<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">Serve with some natural yoghurt for people to stir in to taste.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">(If you want to use cream, rather than serve with yoghurt, add about 1/4 pint after you have reduced it and before you add the prawns and fresh coriander, simmering for about five minutes first.)</span></span><br />
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<span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><i>You might also like:</i></span><br />
<i><span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><br /></span><span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><a href="http://tyne-teas.blogspot.co.uk/2013/11/things-to-have-with-poppadoms.html"><b>Things to have with poppadoms</b></a></span></i><br />
<i><span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><br /></span><span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><b><a href="http://tyne-teas.blogspot.co.uk/2013/11/chicken-kebabs.html">Chicken Kebabs</a></b></span></i><br />
<i><span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><br /></span><span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><b><a href="http://tyne-teas.blogspot.co.uk/2013/12/spicy-prawn-salad.html">Spicy Prawn Salad</a></b></span></i><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span></span>
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<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">1tsp = 5ml</span></span><br />
<span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;">1/4 pint = 150mls</span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18.479999542236328px;">1lb = about 450g</span></span><br />
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<span style="background-color: white; color: #666666; font-family: inherit; line-height: 18.479999542236328px;"><br /></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas" style="color: #888888; text-decoration: none;">For more ideas, follow me on twitter @Tyne_Teas</a></span><br style="background-color: white; color: #666666; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #33aaff; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span><span style="background-color: white; color: #666666; line-height: 18.479999542236328px;"></span></span><br />
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<span style="font-family: inherit;">Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html" style="color: #888888; text-decoration: none;">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</span></div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-63582697032072418942014-04-06T21:32:00.002+01:002014-07-06T00:24:54.902+01:00Very Chocolatey Easter Nests<span style="font-size: large;"><b>Just in case Easter isn't chocolately enough...</b></span><br />
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<span style="font-size: large;"><b>Easter Nests</b></span><br />
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Melt cooking chocolate and add cornflakes/rice crispies/coco pops in the usual way. Line a plastic mixing bowl with cling film and spoon the chocolate mix in up the sides to make a nest or basket. Once it's set, lift out and peel off cling film (if it sticks in bowl, you can loosen it by quickly plunging the outside of the bowl into warm water). Fill with more chocolate treats - mini eggs are good!<br />
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<b><a href="http://tyne-teas.blogspot.co.uk/2014/03/cooking-with-kids.html">Other things to do with kids</a></b><br />
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<br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span>
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Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-51793317903609398142014-03-10T21:21:00.000+00:002016-01-23T19:48:50.759+00:00Spicy Chicken Drumsticks<span style="font-size: large;"><b>With a similar heat to tandoori, plain old chicken drumsticks taste amazing!</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
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<a href="http://static.ow.ly/photos/normal/7vPk9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://static.ow.ly/photos/normal/7vPk9.jpg" height="239" width="320" /></a></div>
<span style="font-size: large;"><b><br /></b></span>
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<span style="font-size: large;"><b>Spicy Chicken Drumsticks</b></span><br />
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This marinade will cover about a kilo of chicken drumsticks or thighs (3-4 people)<br />
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Mix 2 tsps <b>cumin</b>, 2 tsps <b>paprika</b>, 0.5 - 1 tsp <b>cayenne pepper</b>, 2 tsps <b>turmeric</b>, 1 tsp <b>black pepper</b> and a pinch of <b>salt</b>. Add 3 cloves of well crushed <b>garlic </b>and 4 tbsps of <b>lemon juice </b>and mix into a paste to rub over the chicken pieces.</div>
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I cut into each drumstick before I rub the marinade in, one cut in the side that will be down in the roasting tin and two on top to really get the flavour right through the chicken. For thighs I cut either side of the bone underneath and two slits across the top. It's up to you whether you leave the skin on (it will still go crispy if you do). </div>
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Ideally leave it to marinate for 2-3 hours then roast for about 40 mins at 200c/GM 7 (pour off any fat and liquid after about 20 minutes)<br />
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(The poured-off liquid and any excess marinade is nice heated up and thickened with a little bit of cornflower as a sauce to go with)</div>
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This goes well with <a href="http://tyne-teas.blogspot.co.uk/2014/02/potato-wedges.html"><b>Potato Wedges</b></a> or <b><a href="http://tyne-teas.blogspot.co.uk/2014/02/mushroom-rice.html">Mushroom Rice</a></b></div>
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You might also like<b> <a href="http://tyne-teas.blogspot.co.uk/2013/11/chicken-kebabs.html">Chicken Kebabs</a> </b>or <a href="http://tyne-teas.blogspot.co.uk/2014/02/barbecue-marinade.html" style="font-weight: bold;">BBQ marinade for ribs</a></div>
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1 tsp = 5ml</div>
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1 tbsp = 15ml</div>
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<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span>
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Please
visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy
my recipes : )</div>
</div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0tag:blogger.com,1999:blog-8260900931741125504.post-31870337182321872372014-03-09T22:30:00.000+00:002014-12-06T21:27:56.836+00:00Cooking with Kids<b style="font-size: x-large;">Fun/easy things to make with kids </b>(will be added to as I find/remember things : )<br />
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<b>Cinder Toffee</b><br />
<a href="http://www.mumsnet.com/food/recipe/1645-Cinder-toffee"><b>http://www.mumsnet.com/food/recipe/1645-Cinder-toffee</b></a><br />
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<b>No Whisk Microwave 5 minute Meringues</b><br />
<u><a href="https://www.youtube.com/watch?v=jcer2xUwX8Y&noredirect=1"><b>https://www.youtube.com/watch?v=jcer2xUwX8Y&noredirect=1</b></a></u><br />
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<b>Fudge</b><br />
<b><a href="http://fudgerecipes.co.uk/condensed-milk-fudge.html">http://fudgerecipes.co.uk/condensed-milk-fudge.html</a></b><br />
Don't start timing it cooking until it is melted and make sure it bubbles gently for a good ten minutes. If it doesn't set, you can scrape it back into the pan and heat it some more (you can micowave it gently to get it to pour).<br />
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<b>Chocolate Mug Cake</b><br />
<b></b>(You wouldn't serve it to Mary Berry, but it's not bad for just throwing some stuff into a mug and microwaving...)<br />
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Mix 2 tbsp of <b>flour </b>(add half a tsp of baking powder if using plain flour), 2 tbsp of <b>cocoa </b>powder, tbsp of <b>sugar </b>in a large mug. Add 2 tbsp <b>milk</b>, 2 tbsp of <b>oil </b>and an <b>egg white</b>. Mix making sure you get all the dry stuff out of the corners mixed in. Microwave on high for 3 mins. Fun to watch it through the window as it looms up over the top of the mug! (From a Blue Peter recipe that no longer appears on their website, slightly adapted by me for if using plain flour not self-raising)<br />
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<b>Separating an egg using a plastic bottle</b><br />
Crack egg into bowl. Get a small clean plastic bottle. Squeeze it slightly, gently put the top of the bottle on the egg yolk and then unsqueeze. The yolk should suck intact into the bottle!<br />
<a href="http://www.flixxy.com/how-to-separate-eggs-using-a-plastic-bottle.htm">http://www.flixxy.com/how-to-separate-eggs-using-a-plastic-bottle.htm</a><br />
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<b>Glow-in-the-dark Jelly</b><br />
If you dissolve jelly cubes in half the quantity of boiling water, then top up using tonic water (containing quinine), it will glow under a UV light once set : )<br />
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<b>Easter Baskets/Nests</b><br />
Melt cooking chocolate and add cornflakes/rice crispies/coco pops in the usual way. Line a plastic mixing bowl with cling film and spoon the chocolate mix in up the sides to make a nest or basket. Once it's set, lift out and peel off cling film (if it sticks in bowl, you can loosen it by quickly plunging the outside of the bowl into warm water). Fill with more chocolate treats - mini eggs are good!<br />
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<b>Winter Scene</b><br />
(Unless you are incredibly quick, you will need to do this a bit at a time and keep sticking it back in the freezer. Use the lid of a plastic box as a base, so you can use the box upside-down as a lid. How big a funnel is entirely your choice - it's nice to have a small one each, or you can do one big one to share. Trees are less fiddly than snowmen to make!)<br />
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<b>Snowmen - </b>Fill a funnel with white ice cream to shape the body. Use a round measuring spoon to shape a white ice cream head. Snap a Matchmaker for arms. Use cake decorating sprinkly stuff for the face and buttons (or you can finely slice a Matchmaker). Cut the corners off an After-Eight into a circle to make the brim of a hat and squish the off-cuts up to make the rest of it. Strawberry laces can be plaited or finger-knitted into a scarf.<br />
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<b>Trees</b> - Fill a funnel with mint choc chip to make a tree. Decorate using cake decorating sprinkly stuff, strawberry laces are good as tinsel, white chocolate buttons with sprinkles on can go on top as stars<br />
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<b>Reindeer Hand Biscuits</b><br />
<u>http://realfood.tesco.com/recipes/graham-campbells-reindeer-hand-cookies.html </u><br />
(you can do these any time of year, varying the decorations to other animals)<br />
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(Other wintry/Christmas things to do with kids here: <a href="http://tyne-teas.blogspot.co.uk/2013/12/seasonal-things-for-kids.html">http://tyne-teas.blogspot.co.uk/2013/12/seasonal-things-for-kids.html</a>)<br />
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<b>Making Butter in a Jar</b><br />
If you have some leftover double-cream, put it into a clean jar and shake. About five seconds <i>after </i>you think nothing is happening and that you will just give up (in reality just a minute or two!), it will suddenly go into a big ball of butter in liquid. Pour the liquid off and shake a bit more to get some more liquid out. Either repeat this again, or put the butter in a bowl and prod at it with the back of a spoon to squish more liquid out. You now have unsalted butter.<br />
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<b>'Homemade' Oatmeal Soap</b><br />
<a href="http://www.allfreecrafts.com/bath-and-body/soaps/soap/">http://www.allfreecrafts.com/bath-and-body/soaps/soap/ </a><br />
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<b>Spaghetti and Hotdogs</b><br />
<u><a href="http://veryculinary.com/2011/10/27/threaded-spaghetti-hot-dog-bites/">http://veryculinary.com/2011/10/27/threaded-spaghetti-hot-dog-bites </a></u><br />
(we put four half strands through each quarter and call them octodogs)<br />
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<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
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Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com1tag:blogger.com,1999:blog-8260900931741125504.post-8798185708232728422014-03-09T20:48:00.001+00:002014-09-13T17:44:34.970+01:00Cooking Quirks<b><span style="font-size: large;">A collection of links that have made me smile </span></b><br />
more to be added as I come across them : )<br />
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<a href="http://en.wikipedia.org/wiki/Ship_of_Theseus">Theseus's</a> recipe:<br />
<a href="http://notalwaysfriendly.com/a-recipe-for-disaster/34252">http://notalwaysfriendly.com/a-recipe-for-disaster/34252</a><br />
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How not to cook spaghetti:<br />
<a href="http://metro.co.uk/2012/07/10/two-men-set-flat-on-fire-after-cooking-tin-of-spaghetti-on-top-of-toaster-3372714/">http://metro.co.uk/2012/07/10/two-men-set-flat-on-fire-after-cooking-tin-of-spaghetti-on-top-of-toaster-3372714/</a><br />
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Not so much stealth veg as deceitful:<br />
<a href="http://notalwaysrelated.com/not-just-the-cake-thats-lying/30256">http://notalwaysrelated.com/not-just-the-cake-thats-lying/30256</a><br />
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70s and 80s foods<br />
<a href="http://www.chroniclelive.co.uk/lifestyle/nostalgia/you-grow-up-70s-80s-7201567">http://www.chroniclelive.co.uk/lifestyle/nostalgia/you-grow-up-70s-80s-7201567</a><br />
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An interesting way to peel spuds!<br />
<a href="http://t.co/xt1yG5hjXp">http://t.co/xt1yG5hjXp</a><br />
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Quick way to peel apples<br />
<a href="http://www.thepoke.co.uk/2014/09/05/how-to-peel-apples/">http://www.thepoke.co.uk/2014/09/05/how-to-peel-apples/</a><br />
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Tetris Cheese Sarnie<br />
<a href="http://t.co/ySNCA22QAj">http://t.co/ySNCA22QAj</a><br />
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<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><a href="http://twitter.com/Tyne_Teas">For more ideas, follow me on twitter @Tyne_Teas</a></span><br />
<span style="background-color: white; color: #33aaff; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18.479999542236328px; text-decoration: underline;"><br /></span>
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<div class="western" style="margin-bottom: 0cm;">
<br /></div>
<br />
<div class="western" style="margin-bottom: 0cm;">
Please visit my <b><a href="http://tyne-teas.blogspot.co.uk/2013/11/intro.html">Intro </a></b>post for more about my blog and me - I hope you enjoy my recipes : )</div>
Anonymoushttp://www.blogger.com/profile/03321162046463792730noreply@blogger.com0