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We have been tagged for our first Meme, entitled The Commenters Meme. Gemma at Dressing for Dinner tagged us, being one of her last 10 commenters. This is a great idea for a Meme as it connects us to the people that keep us going – that is to say YOU, dear readers!!

We Don't Drink This Kind of Meme Anymore!

We Don't Drink This Kind of Meme Anymore!

Anyway, without further ado, here’s the lowdown.

10 Blogs, 15 Questions.

The Blogs:

1. Joey at 80 Breakfasts

2. Foong at the Food Site

3. Nazarina at Giddy Gastronome

4. Reeni and Cinnamon, Spice and Everything

5. Jessie at the Hungry Mouse

6. Gera at Sweets Foods

7. Lydia at the Perfect Pantry

8. TW Barritt at Culinary Types

9. Megan at Megans Munchies

10. Barbara at Barbara Bakes

The Questions:

1: What is your favourite post from number 3’s blog?

Without a doubt the post that got me hooked was Nazarina’s Hallowe’en post. Check out her Chocolate Martini Glasses – they have to be seen to be believed!

2. Has number 10 taken any pictures that have moved you?

Barbara’s lovely photos and post from her daughter’s wedding day was a very touching post!

3. Does number 6 reply to comments on their blog?

Except the Spam ones!

4. Which part of blogland is number 2 from?

Foong is from Penang, Malaysia and is constantly making me hungry with her delicious posts on the local specialities!

5. If you could give one piece of advice to number 7 what would it be?

I wouldn’t be so presumptious, although Lydia has given me much helpful advice on setting up a blog.

6. Have you ever tried something from number 9’s blog?

Not yet although her Espresso Choc-Chip Scones look very tempting!

7. Has number 1 blogged something that inspired you?

Joey is constantly inspiring with her beautiful photography and her organic food drive!

8. How often do you comment on number 4’s blog?

Probably the same as everyone elses, which is to say not enough!

9. Do you wait for number 8 to post excitedly?

I do! Have you checked out their Watermelon Cake? It was life changing!

10. How did number 5’s blog change your life?

She was one of the Cocoa Lounge’s first Stumble “friends!”

11. Do you know any of the 10 bloggers in person?

Nope. We’re all on different continents!

12. Do any of your 10 bloggers know each other in person?

Not sure?

13. Out of the 10, which updates more frequently?

It’s a close thing between Jessie and Foong I think. Both are avid bloggers!

14. Which of the 10 keep you laughing?

TW Barritt often makes me chuckle with his witty posts.

15. Which of the 10 has made you cry (good or bad tears)?

I had a tear in my eye when Joey from 80 Breakfasts left a sweet comment about finding out about our new blog!

OK, so it’s now over to the above mentioned 10 to carry on the meme! Good Luck!

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Sugar High Friday. Perhaps the most famous food blogging event, certainly the one with the greatest longevity. Is it because we all have a sweet tooth at heart? Or perhaps food blogging events encourage the experimentalist in us all, ushering us on to cook that recipe that you’ve always looked longingly at but skipped the best, fearing our own abilities or taste buds?

Whatever the reason, blogging events are a great way to connect with other bloggers. Where else can you find people just as mad about food and eating?

Sugar High Fridays, founded by The Domestic Goddess (no, not that Domestic Goddess) in 2004, has seen 47 months of artistic, imaginative, fanciful, brilliant, cavity-inducing and just plain crazy desserts, sweets and confections. For those of you unfamiliar, each month an inventive host (fellow food blogger) spends ages wracking his/her brain deciding on an even more interesting theme to previous months. Some months it can be something really tricky like cacao nibs, last month it was the humble cupcake. But this month, Pastrygirl from Dessert First has given us a really inspired theme: Sugar and Spice. The only criteria is that it must contain one or more spices and – of course – be sweet.

I have been pouring over Andrew Garrison Shott’s Making Fine Chocolates and his own innovative flavours of truffles and decided, after much deliberation, to make his White Chocolate with Lemongrass and Coconut Truffles. A truly exotic sounding truffle, these are fiddly and sticky to make but the flavours harmonise on the tastebuds perfectly. They also look almost professional and would make a charming petits fours after a rich meal that doesn’t really call for dessert. The main talking point (aside from discussing who does and doesn’t like coconut) is the unexpected dark middle, spiked generously with rum, and the crisp, tropical flavours of the coconut and lemongrass. A bit like a cocktail in a truffle. What more could you ask for?


I admit that I had a few issues with the recipe. I’m not sure if this came from the conversions of US to UK measurements and descriptions of ingredients but I added some extra cream and this loosened up the lemongrass steeped mixture a treat.

The Finished Truffle!

LEMONGRASS & COCONUT TRUFFLES

makes about 20-30 depending on size

Ingredients:

154g Milk Chocolate, chopped

21g Dark Chocolate (64% or higher), chopped

3.5 Tablespoons Double Cream (I added an extra tablespoon to slacken off the mixture, you may not need to)

2 Tablespoons Coconut Milk

1 Thick Stalk Lemongrass, chopped

1 Teaspoon Corn Syrup (or Golden Syrup)

1.5 Teaspoons Salted Butter, cubed and soft

1 Tablespoon Rum

To Finish the Truffles:

2 Cups Shredded Coconut, toasted lightly in a frying pan

2 Bars of 100g White Chocolate, melted in a double boiler and cooled slightly.

METHOD:
Place the chopped milk and dark chocolates in a smallish bowl.

In a small saucepan, heat together over gentle heat, the coconut milk, cream, lemongrass until it almost boils.

Remove from the heat, cover and leave to steep for 10 minutes.

Add the Syrup to the cream mixture and return to the heat. Bring slowly back up to a rolling boil and strain through a sieve onto the chopped chocolate.  Leave to melt for 2 minutes then slowly stir until the chocolate has all melted. You may have to place the bowl in a microwave for a few seconds to help the melting process along.

Add the diced butter and rum and stir well.

Leave this ganache to firm up for 45 minutes to an hour before forming it into round balls and leaving on greaseproof paper overnight to dry out slightly.

To finish the truffles, dip them, one at a time, in the melted white chocolate before rolling in the coconut. Leave the truffles in the coconut to harden completely before removing.

Enjoy!

Taken from Making Fine Chocolates by Andrew Garrison Shotts

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Winter is drawing rapidly closer – the clocks are due to fall back and it will soon be dark when I leave work – my desire to cook good wholesome food seems to be an all time high. I am so excited about the impending winter events, Halloween (celebrated by the ancient Celts as part of the Samhain festival and which indicated the end of the year and thus the onset of Winter), Bonfire Night, Thanksgiving and finally Christmas and New Years, that I have already started planning menus for all of them.  I have an urge to cook for large crowds, yet I am very rarely given the opportunity unless we visit my husband’s family in the US.
The winter months seem like the perfect time to be overly generous with your food (you should be anyway, but when it’s cold, it seems like we need extra nuturing), and if it doesn’t all get eaten in a sub-zero body-protecting frenzy, we have leftovers instead.

So, with Hallowe‘en pending and in true bloodthirsty mode, I have a bunch of baby beetroot lingering in the fridge, with which (witch?) to make Muffins.

Beetroot was charmingly referred to as Blood Turnip in the 19th Century so it seems like a perfect vegetable to prepare for All Hallows Eve.
I hope that some unsuspecting Trick or Treaters will come to the door that night so I can confront them with blood pink stained hands, half peeled beet clutched demonically in my fist, paring knife in the other.  When they yell “trick or treat” at me, I will say “Borscht or Candy?”
I had great fun peeling the beetroot. It is amazing to see this dull, deep red root vegetable transformed into a vibrant, ruby coloured gem (traditionally used as the colourant for pink lemonade – shattering my dreams, as I thought that some remote tropical land grew pink lemons) as you gently remove the soft outer skin. I didn’t wear gloves as recommended, and my fingers weren’t really stained too badly at all.

For the Beetroot Muffins, which sound like something from a Roald Dahl novel, the beets have to be roasted in the oven for about an hour and a half, skin on, wrapped in foil. With those snugly ensconced in the oven, I got on with making dinner.

The Romans thought of Beetroot as an aphrodisiac, but taking into consideration that it also has a highly effective laxative quality (Apicius devoted at least five recipes to using beetroot to relieve constipation), it’s probably not recommended for a romantic night in for the just the two of you.
These Beetroot Muffins, which are a glossy chocolate mauve colour and are rich enough to serve dusted with icing sugar and a swirl of whipped cream but are also sturdy enough to survive travelling in a lunchbox. The beetroot gives them a delicious moistness, meaning that they keep well in the cake tin (if they last that long!) and, more importantly, they are a tasty way of getting all of the beetroot’s nutrients into you.

However, because I’m entering this into the the eleventh edition of Muffin Monday, hosted by Cuisine Plurielle, I have decided to make it even more Autumnal, to tie in the with theme, Colors and Flavors of Autumn.

Whilst on their own, the muffins are richly chocolatey with a hidden depth (that’ll be the beets), I decided that a tangy fruit layer would work really well with the dark, dark chocolate, so I added a layer of freshly picked blackberries, of which there is a surfeit of along the roadside. And then I got to thinking, how am I going to use up those baby marshmallows that I bought for hot chocolate? So, I decided to throw a couple of them in the mixture too, plus stud the top of the muffins with them.  I suppose I was thinking campfire s’mores and picking wild fruit in the woods. Finally, I sprinkled the tops with some Cacao Nibs, mostly just because I had them but they do give them muffins a woody looking effect and add an unusual texture.

N.B. This recipe uses roasted beetroot, but you can buy it vacuum packed and ready cooked at the supermarket which saves quite a lot of time. Just be sure that it isn’t pickled!

BEETROOT MUFFINS Makes 12
Ingredients:
300g Beetroot Raw (to give about 250g cooked and peeled, see method) or 250g Vacuum Packed Ready Cooked Beetroot
75g Cocoa Powder (I use Green and Blacks because it has a wonderful dark, rich flavour)
180g Plain Flour
2 tsp Baking Powder
250g Caster Sugar
3 Large Eggs
200ml Unflavoured Oil (such as corn oil or sunflower oil)
1 tsp Vanilla Extract
Handful of Blackberries and Mini Marshmallows (optional)

METHOD:
1) Preheat oven to 200c. Wrap your uncooked beetroot, unpeeled, in tin foil. Fit snugly in a roasting tin and roast in the oven for about an hour and half or until tender. If using ready cooked beetroot, skip this and go straight to step 2.
2) Meanwhile, sift together the flour, cocoa powder and baking powder into a large mixing bowl. Stir in the caster sugar. Put to one side.
3) Once your beetroot is cooked, peel and chop into large chunks. Puree in your blender. Add the eggs, one at a time until blended.
4) Add the Vanilla Extract and Oil and blend until thoroughly mixed. The blender will now look Pepto-Bismal Pink.
5) Make a well in the centre of the dry ingredients and pour in your hot pink beetroot mixture. Combine gently but do not overstir.
6) Pour into a lined muffin tin. If you want to add the blackberries and marshmallows, half fill the cases, sprinkle over some of the fruit and marshmallows, then cover over with more batter. Sprinkle some of the marshmallows on top. I added a sprinkling of Cacao Nibs which add a delicious crunch and look gorgeous.
7) Bake for 25-30 minutes at 180c or until springy to the touch.
The baked muffins will have a slight sheen to them but they will be cooked through.
Enjoy but in moderation and remembering Apicius’ five recipes…

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